Home Recipes Caribbean Jerk Quorn Meatless Fillets with Rice Caribbean Jerk Quorn Meatless Fillets with Rice 3.2314814814815 out of 5, 1 based on 108 ratings Caribbean Jerk Quorn Meatless Fillets with Rice Quorn
Sweet and spicy with a kick, these tangy Jerk Quorn Meatless 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.
182 Cals Per serving Serves 4-6 Vegan Difficulty A Little Effort Ingredients 6 Quorn Quorn Meatless Fillets OR Quorn Meatless Vegan 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 Meatless 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.
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