Vegan Cajun Chick'n with Sweetcorn Quinoa & Tomato Salsa

Serving size

1 person 2 people 4 people

Ingredients

110g baby tomatoes
30g 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.)
160g 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 coriander
140g sweetcorn

(sweetcorn, water, salt)
80g quinoa

(Quinoa 100%)
1 courgette
2 tsp garlic paste

(Garlic, Olive Oil, Sea Salt, Citric Acid)
1 pepper
1 onion

Allergens

Contains: Mustard, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	93Kcal	508Kcal
	389kJ	2125kJ
Fat	3.7g	20g
of which saturates	0.5g	2.7g
Carbohydrates	10g	52g
of which sugars	3.4g	19g
Protein	4.8g	26g
Salt	0.44g	2.4g
Fibre	2.9g	16g

Ingredients

110g baby tomatoes (use half)
1 tbsp Cajun spice mix (use half)

(Cumin, Black Pepper, Sea Salt, Fennel, Green Cardamom, Coriander, Rubbed Oregano, Rubbed Thyme, Paprika Flakes, Cayenne Pepper.)
1 unwaxed lime (use half)
1 handful of fresh coriander (use half)
1 onion (use half)
2 tsp garlic paste (use half)

(Garlic, Olive Oil, Sea Salt, Citric Acid)
1 pepper (use half)
160g plant-based chick'n pieces (use half) (Soya)

(water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
30g maple and mustard dressing (use half) (Mustard)

(cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
80g quinoa (use half)

(Quinoa 100%)
140g sweetcorn (use half)

(sweetcorn, water, salt)
1 courgette (use half)

Allergens

Contains: Mustard, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	93Kcal	508Kcal
	389kJ	2125kJ
Fat	3.7g	20g
of which saturates	0.5g	2.7g
Carbohydrates	10g	52g
of which sugars	3.4g	19g
Protein	4.8g	26g
Salt	0.44g	2.4g
Fibre	2.9g	16g

Back

Vegan High protein 1/3 daily fibre 4 of 5 a day Low sat fat

Vegan Cajun Chick'n with Sweetcorn Quinoa & Tomato Salsa

Prep time: 20 mins

Total time: 30 mins

Cuisine: American

Food group: Vegan

Flavourful, protein-rich chick'n with fiery Cajun spices. Serve with quinoa, studded with sweetcorn. A zingy tomato a salsa on the side to add freshness. Drizzle with a maple and mustard dressing to complete the feast.

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 medium saucepan filled with salted water to a boil
Pull out a large frying pan, a medium bowl & a sieve

Roast the veg

Peel and cut the onion into 2cm wedges. Thinly slice the courgette into 2cm half-moons. Cut the pepper into 2cm chunks
Transfer the prepped veg to the lined baking tray and toss with the garlic paste, 1 tsp oil and a pinch of salt and pepper
Roast for 20-25 mins / air fryer 15-18 mins, until soft and golden

Get the quinoa on

Meanwhile, add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain

Finish the prep & make the salsa

Drain and rinse the sweetcorn. Finely dice the tomatoes. Finely chop the coriander. Quarter the lime
Add the tomatoes and coriander to the medium bowl, then squeeze in the juice from half the lime. Season with salt and pepper and mix well

Get sizzlin'

Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the chick'n and cook for 8-10 mins, turning occasionally, until crisp and golden. Stir in the Cajun spice mix and cook for a further 2-3 mins
When ready, add the roasted veg to the chick'n pan and toss to combine. Season with salt and pepper

Plate up

Return the cooked quinoa to the saucepan. Stir in the sweetcorn and season with salt and pepper
Share the Cajun chick'n between plates, with the quinoa and salsa alongside. Garnish with the remaining lime wedges. Drizzle over the maple mustard dressing