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Made with Quorn Crunchy Chicken Fillet Burger

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Good source of dietary fibre

Good Source of protein

No added preservatives or colours

No artificial flavours

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Ingredients

  • 1 Quorn Crunchy Chicken Fillet Burger
  • 1 vegan brioche bun
  • 3-4 slices of pickles
  • 1 tbsp vegan mayo
  • 1-2 tbsp sriracha sauce
  • Vegan Coleslaw:
  • 1 bag coleslaw mix
  • ¾ cup vegan mayo
  • 2 tbsp vegan sour cream or vegan yogurt
  • 2 tbsp grated onion
  • 2 tbsp sugar
  • 2 tbsp white vinegar
  • 1 tsp Dijon mustard
  • 2 tsp celery salt
  • Salt and pepper to taste

Method

  1. Cook your Quorn Crunchy Chicken Fillet Burger according to packaging instructions
  2. Meanwhile, add shredded cabbage mix in a large bowl. Whisk together the vegan mayonnaise, vegan sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.
  3. To assemble, place your bottom bun on plate. Top with coleslaw, crunchy fillet burger, sriracha and pickles. Spread top bun with mayo and serve.

Chefs tip

Make extra vegan coleslaw and store in your fridge for 3-5 days to use in other recipes!

Recipe Inspiration

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