Skip to main content

Quorn Vegan Fillets in Red Pesto Sauce

quorn fillets in red pesto sauce vegetarian recipe

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

45 mins


912 kJ
(Per serving)


frozen quorn vegan fillets

Made with Quorn Vegan Fillets

Source of Fibre

Source of Protein

Cholesterol Free


  • 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


  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.

Recipe Inspiration

See all recipes

The nation has spoken


3 out of 5 stars

Rate & review

Leave a star rating and/or a review for this recipe. Your feedback will help the nation to make smart shopping choices, and we'll use it to learn & improve our recipes.


By proceeding, you agree to our Terms & Conditions. To find out what personal data we collect and how we use it, please visit our Privacy Policy.