Caribbean Jerk Quorn Fillets Recipe with Rice

Name: Caribbean Jerk Quorn Fillets Recipe with Rice
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Caribbean
Ingredients: 2 tbsp oil; ½ tsp hot chilli powder; ½ tsp cinnamon; ½ tsp ground ginger; 2 tbsp brown sugar; 200ml pineapple juice; 3 tbsp mango chutney

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caribbean jerk quorn fillets recipe with rice vegetarian recipe

Sweet and spicy with a kick, these tangy Jerk Quorn Fillets flavoured with chilli, 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.

Pieces Vegan

Serves 4

30 mins

A Little Effort

186 kJ
(Per serving)

Vegan

Made with Quorn Vegan Fillets

See product See recipes

Healthy Protein. Healthy Planet

Cholesterol Free

Ingredients

6 Quorn Vegan Fillets
2 tbsp oil
½ tsp hot chilli powder
½ tsp cinnamon
½ tsp ground ginger
2 tbsp brown sugar
200ml pineapple juice
3 tbsp mango chutney

Method

Pre-heat the oven to 200°C/400°F/Gas Mark 6
Heat the oil in a heavy based pan, add the chilli, cinnamon and ginger and cook for 1 minute. Reduce the heat to low, add the brown sugar and cook for a further 30 seconds
Add the pineapple juice and mango chutney, bring to the boil then reduce to a simmer for 20 minutes or until thickened
Pour the Jerk Sauce on to the Quorn 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 on a bed of rice, with kidney beans, spring onions and a dash of lime