Quorn Vegan Fillets in Red Pesto Sauce

Name: Quorn Vegan Fillets in Red Pesto Sauce
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 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.; 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

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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.

Healthy Options Vegan Vegan Fillets

Serves 2

45 mins

Easy

912 kJ
(Per serving)

Vegan

Made with Quorn Vegan Fillets

See product See recipes

Healthy Protein. Healthy Planet

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

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.
Heat the oil in a shallow pan and lightly brown the frozen Quorn Vegan Fillets.
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.
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.