Recipes

Caribbean Jerk Quorn Fillets Recipe with Rice

Sweet and spicy with a kick, these tangy Jerk Quorn Vegan Fillets flavoured with chilli, 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.

Serves 4

30 mins

A Little Effort

237 cals
(Per serving)

9.6 g of fat

Vegan

Made with Quorn Vegan Fillets

High in protein
High in fibre
Low in saturated fat

Ingredients

  • 6 Quorn Vegan Fillets, defrosted
  • 2 tbsp oil
  • ½ tsp hot chilli powder
  • ½ tsp cinnamon
  • ½ tsp ground ginger
  • 2 tbsp brown sugar
  • 200ml pineapple juice
  • 3 tbsp mango chutney

Method

  1. Pre-heat the oven to 200°C/400°F/Gas Mark 6
  2. Heat the oil in a heavy based pan, add the chilli, cinnamon and ginger and cook for 1 minute. Reduce the heat to low, add the brown sugar and cook for a further 30 seconds
  3. Add the pineapple juice and mango chutney, bring to the boil then reduce to a simmer for 20 minutes or until thickened
  4. Pour the Jerk Sauce on to the Quorn Vegan Fillets, ensuring the fillets are evenly coated
  5. 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 on a bed of rice, with kidney beans, spring onions and a dash of lime

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