VFC Roast Chick*n Dinner

Serves 2


  • 1 pack VFC Chick*n Fillets

For the glaze

  • 50g chopped pecans
  • 1 tbsp vegetable oil
  • 1/2 tsp fresh thyme
  • 2 tbsp orange juice
  • 2 tsp dijon mustard
  • 75ml maple syrup
  • Pinch of salt

to be served with all the trimmings

  • Roast potatoes
  • Roasted vegetables (carrots, mushrooms, parsnips)
  • Green beans
  • Vegan Yorkshire puddings
  • Stuffing balls
  • Cranberry sauce
  • Mushroom gravy (or vegetable gravy)


  1. Preheat your oven to 180°C and place your VFC Fillets into an oven dish. Bake them in the oven for 18 minutes.
  2. Place the chopped pecan nuts into a small skillet alongside the oil and cook for 1-2 minutes whilst stirring or until the pecans start to brown, but be careful not to burn them.
  3. Sprinkle in the thyme, then stir through the orange juice, mustard and maple syrup. Simmer over medium heat for 3-4 minutes, whilst stirring, or until the mix begins to thicken. Remove from the heat and stir in the pinch of salt.
  4. Remove the oven dish from the heat, flip the VFC Chick*n Fillets and transfer the glaze onto the fillets.
  5. Roast in the preheated oven for 5-8 minutes or until the glaze is lightly caramelised.
  6. Remove from the oven dish & serve alongside vegan roast potatoes, Yorkshire puds, roasted veg, green beans, stuffing balls, cranberry sauce and a luscious vegan mushroom gravy!

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