The pub-menu legend, veganised: vegan chicken fillets wrapped in bacon rashers, baked in smoky BBQ sauce and topped with bubbling cheese. Serve with chips or wedges and a side salad you'll probably ignore.
Ingredients
servings
For 4 servings.
- 4 vegan chicken-style fillets (plain, uncoated)
- 8 rashers vegan bacon
- 1 tbsp vegetable oil
- 150ml smoky BBQ sauce (check the label — some contain honey or non-vegan Worcestershire sauce)
- 80g grated vegan cheddar-style cheese
- 2 spring onions (sliced)
- to serve chips or potato wedges and salad
Scaled amounts are rounded. Cooking times usually stay the same, but a bigger batch may need a bigger pan or an extra few minutes.
Method
- Heat the oven to 200°C (180°C fan), gas 6.
- Wrap each fillet in two rashers of vegan bacon and place in an ovenproof dish, seam side down. Brush with the oil.
- Bake for 10 minutes until the bacon starts to crisp.
- Spoon the BBQ sauce over and around the fillets and return to the oven for 10 minutes.
- Scatter over the cheese and bake for a further 5–8 minutes until melted and bubbling and the fillets are piping hot. Check the fillet pack for cooking guidance, as times vary.
- Scatter with spring onions and serve with chips or wedges.
Good to know
- If your fillets are thin, add them to the dish at the BBQ-sauce stage rather than giving them the full cooking time.
- A pinch of smoked paprika over the cheese before it goes back in the oven adds colour and extra smokiness.
Check every label: stocks, sauces, breads and pastries sometimes contain milk, egg or fish. Cook until piping hot all the way through.
