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.
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