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Bunny Chow

A hollowed-out loaf of bread filled with Bunny Chow made with Quorn Pieces with a wedge of lemon on the side.

Put those newfound bread baking skills to good use! Our recipe for Bunny Chow is made with Quorn Vegan Pieces for a vegan take that's got all the flavour of the original. Try this iconic dish of Durban tonight!

Serves 4

45 mins

A Little Effort

445 cals
(Per serving)

9.8g of fat


Quorn Vegan Chicken Pieces packaging.

Made with Quorn Vegan Pieces

High in Protein

Source of Fibre

Low in Saturated Fat


  • 1 pack Quorn Vegan Pieces
  • 2 tbsp vegetable oil
  • ½ tsp cumin seeds
  • ½ tsp fennel seeds
  • 1 cinnamon stick
  • 2 green cardamom pods
  • 1 star anise
  • 1 bay leaf
  • 1 onion, finely chopped
  • 2 tbsp Garam Masala
  • 2 tomatoes, chopped
  • 1 tbsp finely chopped fresh ginger
  • 1 tbsp finely chopped garlic
  • 10-12 curry leaves
  • 400g kidney beans
  • 300ml vegetable Stock
  • 2 tbsp finely chopped coriander leaves
  • 2 tbsp lime juice
  • 2 small bread loaves or 4 round crusty bread rolls
  • Coriander to garnish


  1. Heat oil in a pan over a medium heat and fry whole spices (cumin and fennel seeds, cinnamon stick, cardamom pods, star anise) and bay leaf until aromatic
  2. Add the onion and sauté until translucent
  3. Add curry powder and continue to cook for one minute, then add the tomatoes and cook on medium heat until tomatoes break down.
  4. Add the Quorn Vegan Pieces, ginger, garlic and curry leaves and 300ml of stock and simmer for 12 minutes
  5. Add the kidney beans, salt to taste and continue to simmer for a further 4 minutes
  6. Stir in the chopped coriander and lime juice
  7. Serve in a hollowed-out loaf or individual crusty bread buns

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