Sticky Korean Quorn Fillet flatbread

This Korean Quorn Vegan Fillet with a sweet, spicy and sticky glaze is our new favourite kebab fakeaway. Serve with homemade pickled red onions and a drizzle of sriracha mayonnaise for a messy weekend treat!

Serves 4

25 mins

387 cals
(Per serving)


Made with Quorn Vegan Fillets

High in protein
High in fibre
Low in saturated fat


  • 4 Quorn Vegan Fillets, defrosted
  • 4 tbsp Korean BBQ sauce
  • 1tbsp olive or rapeseed oil
  • 4 flatbreads
  • 3 tbsp vegan mayonnaise
  • 1 tbsp sriracha sauce
  • 4 tbsp beetroot chutney or beetroot hummus
  • 2 tbsp crispy onions
  • 2 tbsp pickled red onions – see recipe below
Garnish Coriander leaves Pickled red onions – make in advance
  • 300ml cider or white wine vinegar
  • 3 tbsp caster sugar
  • 1 tbsp sea salt
  • 6 each of black peppercorns and coriander seeds
  • 1 star anise
  • 1 bay leaf
  • 3 small red onions, sliced very finely


  1. Pre heat the oven to 180C/Gas 4
  2. In a large bowl mix the Korean sauce with the oil and coat the Quorn Vegan Fillets in the sauce.
  3. Place on a lined baking tray and bake for 15 minutes or until sticky and golden.
  4. Meanwhile, mix together the vegan mayonnaise and sriracha, set aside. Spread each flatbread with the beetroot chutney.
  5. When cooked slice each fillet into 4 and spread over a flatbread, sprinkle over the onions and top with some pickled red onions or cabbage.
  6. Generously drizzle over the sriracha mayonnaise and garnish with fresh coriander.

To make the Pickled Red Onions:

  1. Place all ingredients apart from the onions, into a small pan and bring to a simmer.
  2. Stir to ensure sugar and salt have dissolved.
  3. Place the sliced onions into a colander and pour over some boiling water. Leave to drain then pack onion into a Kilner jar or similar.
  4. Pour over the warm vinegar and seal. Cool, then chill in the fridge.
  5. This will keep for 2 weeks.

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