Quorn
Recipes
Banh Mi
A freshly baked Vietnamese style baguette with shredded Quorn Fillets marinated in lime, garlic & ginger. Topped with fresh coriander & sliced red chillies.
315 Cals
Per serving
Serves 10
50 mins
Ingredients
- 10 Quorn Fillets, defrosted
MARINADE
-
2 limes, juice and zest
-
5 cloves garlic, minced
-
5cm fresh ginger, finely chopped
-
2 tbsp soy sauce
-
1⁄2 tsp chilli flakes
-
2 tbsp olive oil
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1 cabbage, finely sliced
-
2 large carrots, peeled julienne style
-
10 freshly baked sandwich baguettes
-
Bunch fresh coriander, washed and chopped
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3 small red chillies, thinly sliced with seeds removed
-
1 lime, juice
Method
- Preheat the oven to 180C/Gas Mark 4.
- With 2 forks shred the Quorn Fillets. Combine the marinade ingredients and stir in the shredded fillets. Marinate for 30 minutes or overnight.
- Meanwhile, steam the cabbage and carrot for approximately 5 minutes until slightly al dente.
- Pour the marinated fillets onto a lined baking tray and place in the middle shelf of the oven. Cook for 10-12 minutes, until core temperature is reached.
- Slice the baguettes down the middle to open them up, scoop out the bread from the middle leaving a hollow crust (the left-over bread from this step can be reserved to make breadcrumbs). Fill the baguette with a layer of shredded fillets, steamed vegetables, a generous sprinkling of chopped coriander and a scattering of sliced chillies.
- Squeeze over fresh lime juice and serve immediately.
Tip - for an additional kick, leave the seeds in the chillies scattered on top.
