Serves 4
Caribbean Jerk Vegan Fillets With Rice
Time: 30 Minutes
Calories: 186 per serving
INGREDIENTS:
- 6 Quorn Vegan Fillets
- 2 tbsp. oil
- ½ tsp hot chilli powder
- ½ tsp cinnamon
- ½ tsp ground ginger
- 2 tbsp. brown sugar
- 200ml pineapple juice
- 3 tbsp. mango chutney
METHOD
- Pre-heat the oven to 200C/400F/Gas Mark 6
- Heat the oil in a heavy based pan, add the chilli, cinnamon and ginger and cook for 1 minute. Reduce the heat to low, add the brown sugar and cook for a further 30 seconds
- Add the pineapple juice and mango chutney, bring to the boil then reduce to a simmer for 20 minutes or until thickened
- Pour the Jerk Sauce on to the Quorn Vegan Fillets, ensuring the fillets are evenly coated
- Place on a baking tray and bake on the middle shelf of the pre-heated oven for 10-12 minutes. Cut the fillets into 5-6 sliced and serve on a bed of rice, with kidney beans, spring onions and a dash of lime
If desired, serve with rice