Meatless ChiQin Fillets skewers with red onions, seasoned with a Chinese spice mix and served with a fresh coleslaw salad drizzled with a ginger and sesame dressing. Makes a great appetizer or main dish!
Serves 4
80
mins
Easy
Ingredients
2 Quorn Meatless ChiQin Fillets
1oz hoisin sauce
¼ tablespoon of Chinese spice mix
1 red onion
4 tsp of olive oil
½ tablespoon lime juice
¼ tablespoon vegan soy sauce
¼ tsp of maple syrup
½ tablespoon ginger, finely grated
¼ tsp sesame oil
1 clove of garlic
0.4oz Bok Choy, minced
8.8oz red cabbage, sliced
0.4oz of carrots, grated
0.4oz of mini cucumbers, slivered
0.4oz green onion, grated
0.4oz almond sticks, roasted
Lime slices to serve
Method
For the skewers, preheat the oven to 400°F and heat a grill pan.
Mix the hoisin sauce with the Chinese spice mixture and marinate each Meatless ChiQin fillet in the sauce, then fry for 2 minutes each side in the hot grill pan.
Quarter the red onion and cut the grilled Quorn Meatless ChiQin Fillets into three pieces each. Thread these three pieces, separated by a piece of onion, onto a wooden spit. Roast for eight minutes in the oven.
For the dressing, puree the olive oil, lime juice, soy sauce, maple syrup, ginger, sesame oil and garlic until everything is smooth.
For the coleslaw mix Bok Choy, red cabbage, carrots, cucumbers, green onions and almonds.
Serve the skewers with the coleslaw, dressing and lime slices.
