Quorn Chick’n Recipe


ingredients

For the Burger:

  • 1 Bun
  • Lettuce
  • ½ avocado
  • 1 Chick’n Filet

For the Coleslaw:

  • ¼ red cabbage
  • 1 carrot
  • ½ red onion

For the Cashew Ranch Dressing:

  • 1 cup soaked cashew
  • 1 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 1 tbsp dill
  • 1 tbsp chives
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • Salt
  • Pepper

For the Pickles:

  • 1 cucumber
  • 1 lemon
  • 1 tbsp olive oil
  • 1 tbsp dill
  • Salt
  • Pepper

For the Cashew Aioli:

  • 2 cups cashews soaked for 2 hours in 4 cups of hot water
  • 2 tbsp miso paste
  • ½ cup roast garlic oil (including garlic)
  • 1 tbsp garlic powder
  • ¼ cup white wine vinegar
  • Pinch of salt & pepper
  • Coconut milk

prep

Cashew Aioli:

  • Add coconut milk to the base of a blender, drain the cashews and transfer to the blender. Begin blitzing.
  • After it has begun combining (30 seconds) add spices, vinegar, salt and pepper. 
  • Pour in water until it reaches a smooth consistency (leaves a nice smooth finish on the back of a spoon).

Note: This makes 4 cups and a bit. So double this prep (soak 8 cups of cashews)

 

Coleslaw:

  • Finely slice the cabbage and onion.
  • Grate the carrot.
  • Mix the slaw with the cashew ranch dressing. 

 

Cashew Rand Dressing: 

  • In a blender, mix all the ingredients together, until creamy.

 

Pickles: 

  • Cut the cucumber into ribbons.
  • Combine olive oil, lemon juice, dill, salt and pepper into a bowl.
  • Add the cucumber ribbons.
  • Reserve for a least 1 hour.