Vegan Thai Quorn "tenders" With Lime and Cilantro

Total Time
40mins
Prep 10 mins
Cook 30 mins

This is a low-fat, vegan recipe that works great for the Engine 2 Diet. It was inspired by a South Beach Thai Shrimp recipe. It can be made as listed, or modified easily for non-vegan eaters, or to add in other veggies.

Ingredients Nutrition

Directions

  1. Coat medium sauce pan with cooking spray and heat over medium heat.
  2. Add 1 T of the ginger and cook for 2 minutes, stirring frequently.
  3. Add rice and stir.
  4. Add 2 cups veggie broth and bring to boil.
  5. Cover and simmer low for 20 min for basmati or 40 for brown. Flufff with fork and let sit for 5 or more minutes.
  6. Coat wok or large skillet with cooking spray and heat over medium high heat.
  7. Add remaining ginger and scallions, stirring often for 2-3 minutes.
  8. Add remaining broth and red pepper flakes to taste and increase heat to bring to boil.
  9. Add cabbage and cook 2 minutes.
  10. Add in zucchini and mushrooms and stir to mix.
  11. Add Quorn tenders, fish sauce, lime juice and zest and cook till veggies are al dente an tenders are hot.
  12. Serve over rice in large bowls.
Most Helpful

BKinVT thank you for adapting a recipe that sounds lovely. It may need to be adapted further for vegans and vegetarians as quorn is not vegan friendly and fish sauce is not vegetarian or vegan friendly.

aservedio September 23, 2012