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Quorn Vegan Fillets with Kalamata Olives and Capers

(80)

4 out of 5 stars

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Quorn Fillets topped with a sauce made of kalamata olives, capers, and tomatoes topped with parsley and half of a charred lemon in a cast iron skillet with a terra cotta bowl of arugula on the side.
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Try our Quorn Vegan Meatless Fillets with olives and sun-dried tomatos recipe, it's an easy and delicious meal for you to enjoy with friends.

Vegan & Vegetarian Cutlets And Pieces Quick & Easy Vegetarian Tacos Vegan Meal Ideas

Serves 4

20 mins

Easy

Vegan

A bag of Quorn Meatless Vegan Fillets showing the plated product and information on an orange and charcoal background.

Made with Quorn Vegan Meatless ChiQin Fillets

See product See recipes

Soy-free

Excellent source of protein

Non-gmo

Ingredients

  • 8 Quorn Meatless Vegan Fillets
  • Olive oil
  • 1 ¼ cup Taggiasche or kalamata olives
  • 3 cups sundried tomatoes in oil
  • 1 ¼ cup capers
  • 1 cup of white wine
  • Salt & pepper, to taste
  • Parsley

Method

  1. Preheat 1 tbsp. of olive oil in a pan and cook the Quorn Vegan Meatless Fillets for 7-8 minutes.
  2. Add olives, chopped sundried tomato and capers.
  3. Stir and cook for 2 minutes more.
  4. Deglaze the pan with white wine and taste; season with salt and pepper as desired.
  5. Serve the Quorn Vegan Meatless Fillets garnish with parsley.

Recipe Inspiration

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The nation has spoken

(80)

4 out of 5 stars

Darrin Wood

4 out of 5 stars

Overall I like the dish. I used the meatless pieces instead of the fillets. A little on the tart/briny side. Maybe rinse the capers and kalamata olives first.

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