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Asian-style Vegan Fillets Skewers

Quorn Pieces and red onion skewers piled high on a white plate with a bowl of red cabbage, carrot, cucumber, and bok choy slaw on the side with lime wedges for serving and dressing in the background.

Vegan Fillets skewers with red onions, seasoned with a Chinese spice mix and served with a fresh coleslaw salad drizzled with a ginger and sesame dressing. Makes a great appetizer or main dish!

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


Excellent source of protein



  • 2 Quorn Meatless Vegan Fillets
  • 1oz hoisin sauce
  • ¼ tablespoon of Chinese spice mix
  • 1 red onion
  • 4 tsp of olive oil
  • ½ tablespoon lime juice
  • ¼ tablespoon vegan soy sauce
  • ¼ tsp of maple syrup
  • ½ tablespoon ginger, finely grated
  • ¼ tsp sesame oil
  • 1 clove of garlic
  • 0.4oz Bok Choy, minced
  • 8.8oz red cabbage, sliced
  • 0.4oz of carrots, grated
  • 0.4oz of mini cucumbers, slivered
  • 0.4oz green onion, grated
  • 0.4oz almond sticks, roasted
  • Lime slices to serve


  1. For the skewers, preheat the oven to 400°F and heat a grill pan.
  2. Mix the hoisin sauce with the Chinese spice mixture and marinate each fillet in the sauce, then fry for 2 minutes each side in the hot grill pan.
  3. Quarter the red onion and cut the grilled Quorn Meatless Vegan Fillets into three pieces each. Thread these three pieces, separated by a piece of onion, onto a wooden spit. Roast for eight minutes in the oven.
  4. For the dressing, puree the olive oil, lime juice, soy sauce, maple syrup, ginger, sesame oil and garlic until everything is smooth.
  5. For the coleslaw mix Bok Choy, red cabbage, carrots, cucumbers, green onions and almonds.
  6. Serve the skewers with the coleslaw, dressing and lime slices.

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