Vegan Cajun Chick'n with Veggie Quinoa & Sweetcorn Salsa

Serving size

1 person 2 people 4 people

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

Allergens

Contains: Mustard, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	95Kcal	470Kcal
	397kJ	1966kJ
Fat	3.5g	17g
of which saturates	0.5g	2.3g
Carbohydrates	10g	49g
of which sugars	3.3g	16g
Protein	5.2g	26g
Salt	0.44g	2.2g
Fibre	3.0g	15g

Back

Vegan High protein 1/3 daily fibre 7 plants Low sat fat

Vegan Cajun Chick'n with Veggie Quinoa & Sweetcorn Salsa

Prep time: 15 mins

Total time: 30 mins

Cuisine: American

Food group: Vegan

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.

Cooking Instructions

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.

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