Quorn Vegan Fajita Bowl

Name: Quorn Vegan Fajita Bowl
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 3
Ingredients: 240g Quorn Vegan Pieces; [https://www.quorn.co.uk/products/quorn-vegan-chicken-pieces]; 5 tbsp soy sauce; 3 tsp peri peri seasoning; 100-150ml water; 1 tsp garlic powder; 1 tsp Cajun seasoning; 1 tsp smoked paprika; For the dressed salad; 3 baby gem lettuce, shredded; 1 heaped tbsp vegan mayo; 1 tbsp sriracha; Black pepper; Juice of half a lime; For the stir fry vegetables; 2 red peppers, thinly sliced; 2 red onions, thinly sliced; 1 tbsp tomato purée; 1 tsp cumin

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If you're looking for a lighter and lunchbox-friendly version of fajitas, then look no further! Try this tasty vegan fajita salad bowl, made with per peri Quorn Vegan Pieces, stir fry vegetables and fresh salad for a quick and flavoursome lunch.

Recipe by @theveggiehog

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Serves 3

30 mins

Easy

Vegan

Made with Quorn Vegan Chicken Pieces

See product See recipes

High in Protein

Source of Fibre

Low in Saturated Fat

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Ingredients

240g Quorn Vegan Pieces
5 tbsp soy sauce
3 tsp peri peri seasoning
100-150ml water
1 tsp garlic powder
1 tsp Cajun seasoning
1 tsp smoked paprika
For the dressed salad
3 baby gem lettuce, shredded
1 heaped tbsp vegan mayo
1 tbsp sriracha
Black pepper
Juice of half a lime
For the stir fry vegetables
2 red peppers, thinly sliced
2 red onions, thinly sliced
1 tbsp tomato purée
1 tsp cumin

Method

In a lidded frying pan, heat a little oil on a low to medium heat and fry the Quorn Vegan Pieces for 5 minutes until the pieces start to brown and soften slightly.
Add the soy sauce to the pan and coat all the pieces evenly, add the water and cover with a lid and simmer for around 10 mins.
After 10 minutes, remove lid and drain any remaining liquid from the vegan pieces. Add a splash of oil and the dried spices, fry for a couple of minutes until fragrant and the pieces are crispy.
Meanwhile, heat a little oil in a pan over a medium heat, stir fry the peppers and onion until softened, around 8-10 minutes. Add tomato purée, a splash of water and spices, cook until the sauce has thickened slightly. Set aside.
For the dressed salad, toss the shredded lettuce in the vegan mayo, sriracha, lime juice and black pepper until evenly coated.
Serve everything in a bowl with rice of your choice, fresh spring onions and jalapeños.

Recipe by @theveggiehog