Vegan Thai Quorn "tenders" With Lime and Cilantro

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.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  cup rice (basmati) or 1  cup brown rice
• 12  ounces Quorn tenders
• 4  tablespoons  fresh  minced ginger
• 1  bunch  chopped scallion
• 5  cups vegetable broth or 5  cups  stock
•  red pepper flakes
• 1⁄3-1⁄2 head cabbage (about 2-3 cups) or 1⁄3-1⁄2 head napa cabbage, sliced thin (about 2-3 cups)
• 2  tablespoons fish sauce
• 2 -3  tablespoons lime juice
• 1  teaspoon lime zest, minced
• 1  zucchini, thin sliced and cut into quarters
• 6 -10  mushrooms, sliced medium thin
• 1⁄2 cup  chopped fresh cilantro

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.