To celebrate National Vegetarian Week this week, and also raise awareness of June 15th 2015 being World Meat Free Day I thought I’d share a great recipe with you for Vegetarian Pulled Pork (Quorn) with Pink Coleslaw. I was taught this at the Underground Cookery School during the #QuornCooks Event last week.
It’s really straight forward, and although the recipe is designed to serve ten people, it can be scaled down or up accordingly. I’ve illustrated it with some of the event photos taken by the wonderful Preston Perfect Photography, and a couple of my own!
Serves – 10
Prep / Cooking time – 15mins / 15mins
Ingredients
Pulled Quorn
10 Quorn Fillets (defrosted)
200ml Barbecue Sauce
10 Buns (try Brioche Buns)
Coleslaw
150g White Cabbage, finely shredded
150g Red Cabbage, finely shredded
150g Carrots, grated
100g Red Onion, finely chopped
4tbsp Mayonnaise, Low fat variety or Natural Yoghurt
1tsp Dijon mustard
Squeeze of Lemon Juice
Method
1 – Shred the Quorn Fillets and mix with the Barbecue Sauce.
2 -Allow to stand for at least 30 minutes to marinade.
3 – Mix all the Coleslaw ingredients together, it’s best to do this by hand.
4 – Put the marinated Quorn onto a baking tray and cook at 180ºC (Gas Mark 4) for 15 minutes.
5 – Divide the coleslaw and Quorn equally among each Bun and serve.
Many thanks to the lovely folks at Quorn for inviting me to the event!
How do you shed the fillets?
Defrosted with a fork or hands seemed okay!
i would also like to know how to shred the fillets – they don’t seem to be the easiest thing in the world to shred…
Defrosted with a fork or hands worked for me!
I know this is a pulled PORK recipe, but are you using Quorn chicken fillets or pork steaks??
The Quorn Fillets – not trued the pork steaks tbf – Quorn is essentially the same stuff flavoured differently.
Thankyou, I’ll be trying your recipe tomorrow!
Everyone in that last photo looks thoroughly disappointed.
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