Asian Skewers

Charred Vegan Quorn Fillet skewers with red onions served with a vibrant raw slaw and ginger and sesame dressing.

Serves 4

55 mins


511 kJ
(Per serving)


Made with Quorn Vegan Fillets

Source of fibre
Source of protein
Cholesterol free


  • 4 (202g) Quorn Vegan Fillets
  • 65ml hoisin sauce
  • ½ Tbsp Chinese five spice
  • 120g red onions
  • 40ml olive oil
  • 1 Tbsp lime juice
  • ½ Tbsp vegan soy sauce (or tamari)
  • ½ Tbsp maple syrup
  • 1 tsp ginger, finely grated
  • ½ tsp sesame oil
  • 1 clove garlic
  • 18g pak choi, shredded
  • 18g red cabbage, shredded
  • 20g carrots, julienned
  • 20g mini cucumbers, julienned
  • 15g spring onions, julienned
  • 15g slivered almonds, toasted
  • 2 lime wedges, to serve


  1. For the skewers, pre heat the oven to 200°C and heat a griddle pan over high heat until smoking hot.
  2. Combine the hoisin sauce and Chinese five spice. Dip each chicken-style fillet into this sauce and fry each one in the hot griddle pan, 2 minutes per side.
  3. Quarter the red onion and loosen the onion pieces from each other. Cut each grilled fillet into 3 chunks. Thread 3 fillet chunks onto a wooden skewer, placing a piece of onion between each. Roast it in the oven, 8 minutes.
  4. For the dressing, combine the olive oil, lime juice, soy sauce, maple syrup, ginger, sesame oil and garlic and puree until smooth.
  5. For the slaw, toss the pak choi, red cabbage, carrots, cucumbers, spring onions and almonds together.
  6. Serve the skewers and slaw with the dressing and lime wedges on the side.

TIP: The skewers can easily be cooked over the bbq, by cooking it over low heat for 12-15 minutes, turning regularly.

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