Recipes

Quorn Vegan Fillets in Red Pesto Sauce

This Quorn Fillets pesto is simply the best-o! Served with vegetables in a tangy red pesto sauce, this dish is perfect for a cosy night in.

Serves 2 - 3

45 mins

Easy

912 kJ
(Per serving)

Vegan

Made with Quorn Vegan Fillets

Source of fibre
Source of protein
Cholesterol free

Ingredients

  • For Recipe:
  • 252g packet frozen Quorn Vegan Fillets
  • 2½ tablespoons olive oil
  • 100ml vegetable stock
  • 1 tablespoon tomato paste
  • 2 tablespoons Vegan red pesto
  • 1 tablespoon fresh thyme, chopped
  • 2 tablespoons rice milk
  • Basil leaves, to garnish.
  • For Vegan Red Pesto:
  • 100g of sun-dried tomatoes
  • 100g of roasted red capsicum
  • 10g of basil
  • 1 small garlic clove, minced
  • 30g of pine nuts, toasted
  • 25ml of olive oil
  • salt and black pepper, to taste

Method

  1. Firstly, blitz all pesto ingredients in a food processor until desired consistency is reached. Set aside 2 tablespoons for use in this recipe. The remainder can be stored in a clean, airtight container in the fridge for up to a week; or frozen for longer.
  2. Heat the oil in a shallow pan and lightly brown the frozen Quorn Vegan Fillets.
  3. In a bowl mix together the stock, tomato paste, 2 tablespoons of pesto and thyme. Pour over the fillets. Cover with foil and simmer on low heat for 10 minutes.
  4. Transfer the fillets to warmed plates. Stir the rice milk into the sauce; add seasoning to taste and spoon over the fillets pieces. Garnish with fresh basil.

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