4 VFC Chick*n Fillets (original or spicy, you choose)
2-3 tbs vegan mayonnaise
Few sprigs coriander, roughly chopped
2 vegan sourdough white buns
Few lettuce leaves, roughly chopped
2 tbsp Kimchi, roughly chopped
For the sauce:
2 tsp thick gochujang paste
3 tbsp soy sauce
1 tbsp brown sugar
2 tbsp tomato ketchup
1 clove garlic, crushed
1 tsp grated fresh ginger
For the slaw:
Handful Chinese leaf, very finely shredded
1 small carrot, grated
¼ green pepper, very thinly sliced
1 tsp rice vinegar
1 tsp sesame oil
½ lime, juiced
Pinch sesame seeds
Cook the VFC Chick*n fillets according to the pack instructions.
Meanwhile prepare the rest of the ingredients.
Measure the gochujang, soy sauce, sugar, ketchup, garlic and
ginger into a small saucepan and bring to a gentle simmer for 2
minutes or so to make a nice glossy sauce. Add a small splash of
water if it gets a bit thick
Mix the mayo with a little of the chopped coriander
In another bowl mix the Chinese leaf, carrot and green pepper.
Add the rice vinegar, sesame oil, lime juice, the rest of the
coriander and a few sesame seeds. Stir and set aside
When the VFC fillets are almost ready, split and lightly toast the
buns. Spread some coriander mayo on the bases, followed by some
Add one VFC fillet to each bun then add a spoonful of kimchi. Add
the second fillet and pile on some slaw. Pour over the warm sauce
then add the bun lids.
Serve up with sweet potato fries and enjoy, rebels!