Venture to the sunny Caribbean with this tasty vegan dish which is low calorie, low sat fat and high in protein.
By Healthy Diet
6 Quorn Fillets, defrosted or alternatively 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
Preheat the oven to 200C/400F/Gas 6.
Heat the oil in a heavy-based pan, add the chilli, cinnamon and ginger and cook for 1 minute. Reduce to a low heat, 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 it has thickened.
Pour the jerk sauce on to the Quorn fillets, ensuring they are evenly coated.
Place on a baking tray and cook on the middle shelf of the preheated oven for 10-12 minutes. Cut the fillets into 5-6 slices and serve on a bed of rice with kidney beans, spring onions and a dash of lime.
The views expressed on this site are not those of the Publisher. Always consult your GP or a health professional before beginning any diet or trying any of the products or advice mentioned in Healthy Diet, particularly if you have a medical condition for which it may not be advisable.