Quorn
Recipes
Caribbean Jerk Quorn Meatless Fillets with Rice
![Caribbean Jerk Quorn Meatless Fillets with Rice](https://images.ctfassets.net/3z6trxugel0w/1OqfxkoZ1uGXzg6oQS7HcE/ebe83906536f23f89869cbea42c30449/quorn-vegan-jamaican-fillets.jpg?w=960&h=640&fm=jpg&fit=thumb)
Sweet and spicy with a kick, these tangy Jerk Quorn Vegan ChiQin Fillets flavoured with chili, cinnamon and ground ginger will wake up your taste buds with a splash of Caribbean sunshine. Served on a bed of rice and peas with a wedge of lime. An absolutely divine meal idea.
186 Cals
Per serving
Serves 4-6
30 mins
Ingredients
- 6 Quorn Vegan ChiQin Fillets - defrosted
- 2 tbsp coconut oil
- ½ tsp chili powder
- ½ tsp cinnamon
- ½ tsp ground ginger
- 2 tbsp brown sugar
- 7/8 cup pineapple juice
- 3 tbsp mango chutney
- Rice and beans, if desired
Method
- Pre-heat the oven to 400°F.
- Heat the coconut oil in a heavy based pan, add the chili powder, cinnamon and ginger and cook for 1 minute. Reduce the heat to low, add the brown sugar and cook for another 30 seconds.
- Add the pineapple juice and mango chutney, bring to a boil and then reduce to a simmer for 20 minutes or until thickened.
- Pour the sauce created onto the Quorn Vegan ChiQin Fillets, ensuring the fillets are evenly coated
- Place on a baking tray and bake on the middle shelf of the pre-heated oven for 10-12 minutes. Cut the fillets in to 5-6 slices and serve with rice and beans.
![](https://images.ctfassets.net/3z6trxugel0w/79A7l8iBae5mo0vd6d8J9K/27c3bf79fb076efab1da556b7e50e757/Naked-burrito-bowl-with-quorn-fillets_1024x768__1_.jpg?w=240&h=160&fm=png&fit=pad)