The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Vegan Cajun Chick'n with Veggie Quinoa & Sweetcorn Salsa
Coat 100% plant-based chick'n pieces in warm and vibrant Cajun spices. Serve with fluffy quinoa, studded with colourful veg. A zingy tomato and sweetcorn salsa brings freshness. Drizzle the lot with a sweet maple & mustard dressing.
High protein
1/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 60g maple and mustard dressing (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 1 tbsp Cajun spice mix (Cumin, Black Pepper, Sea Salt, Fennel, Green Cardamom, Coriander, Rubbed Oregano, Rubbed Thyme, Paprika Flakes, Cayenne Pepper.)
- 320g plant-based chick'n pieces (Soya) (water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
- 1 unwaxed lime
- 1 handful of fresh flat-leaf parsley
- 200g baby tomatoes
- 280g sweetcorn (sweetcorn, water, salt)
- 160g quinoa (Quinoa 100%)
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 1 onion
- 2 pepper
- 2 courgette
Nutritional Information
Calories: 470
Protein: 26g
Carbs: 49g
Fat: 17g
Vegan Cajun Chick'n with Veggie Quinoa & Sweetcorn Salsa
Coat 100% plant-based chick'n pieces in warm and vibrant Cajun spices. Serve with fluffy quinoa, studded with colourful veg. A zingy tomato and sweetcorn salsa brings freshness. Drizzle the lot with a sweet maple & mustard dressing.
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 8 / air fryer 190C
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a large bowl, a medium bowl & a sieve
Roast the veg
- Cut the peppers into 2cm chunks. Cut three-quarters of the onion into 2cm wedges. Thinly slice the courgettes into 1cm half-moons
- Transfer the prepped veg to the lined baking tray and toss with the garlic paste, 2 tsp oil and a pinch of salt and pepper
- Roast for 20-22 mins / air fryer 15-18 mins, until soft and golden
Get the quinoa on
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
Make the salsa
- Drain and rinse the sweetcorn. Finely dice the tomatoes and the remaining onion. Finely chop the parsley
- Transfer everything to the medium bowl, then squeeze in the juice from half the lime. Season with salt and pepper. Mix well
Sizzle the chick'n
- To the large bowl, add the chick'n pieces, Cajun spice (use less for less heat) and 2 tsp oil. Toss to coat
- Heat the large frying pan on medium-high heat. Once hot, add the chick'n pieces and cook for 5-6 mins, turning regularly, until golden brown
Last bits & plate up
- Return the cooked quinoa to the saucepan. Stir in the roast veg and half the maple mustard dressing
- Serve the Cajun chick'n into bowls, with the veggie quinoa and sweetcorn salsa alongside. Drizzle with the remaining dressing and garnish with the remaining lime, cut into wedges
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