Sweet and Sour Quorn

Name: Sweet and Sour Quorn
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 150g Quorn Pieces [https://www.quorn.co.uk/products/chicken-style-pieces]; 1 red pepper; 1 yellow pepper; 1 onion, diced; 10g ginger; 1 red chilli; 2 cloves garlic; 85g edamame beans; 2 spring onions; 100g pineapple; 1.5 tbsp tomato purée; 2 tsp cornflour; 1 tbsp low sodium soy sauce; 1 tbsp rice wine vinegar; 1 tbsp honey; Low calorie cooking spray; 200g brown rice, to serve (optional)

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Quorn sweet and sour, served with Quorn Pieces, lime wedges on a plate with chopsticks on top.

This veggie spin on a Chinese takeaway favourite is the perfect dish for those weekends when only a fakeaway will do. Ready in just 25 minutes, this quick and simple meal is guaranteed to go down a treat with friends and family.

Our Sweet and Sour Quorn recipe stars Quorn Pieces tossed in a sticky, tangy sauce with juice pineapple and crunchy peppers - delivering all the flavours you’d expect from your favourite Chinese order. It’s colourful, satisfying and packed with that sweet and sour hit.

Quorn Chicken Pieces & Fillets Recipes Fakeaway Recipes Vegetarian & Vegan Chinese Recipes 30 Minute Meals

Serves 2

25 mins

Easy

307 cals
(Per serving)

6g of fat
(Per serving)

14 g fibre
(Per serving)

19.5 g protein
(Per serving)

A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Chicken Pieces

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High in Protein

Gluten Free

Low in Saturated Fat

High in Fibre

No Artificial Ingredients

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Ingredients

150g Quorn Pieces
1 red pepper
1 yellow pepper
1 onion, diced
10g ginger
1 red chilli
2 cloves garlic
85g edamame beans
2 spring onions
100g pineapple
1.5 tbsp tomato purée
2 tsp cornflour
1 tbsp low sodium soy sauce
1 tbsp rice wine vinegar
1 tbsp honey
Low calorie cooking spray
200g brown rice, to serve (optional)

Method

Finely chop the chilli, garlic and ginger. Chop the peppers into squares, the pineapple into cubes and the white part of the spring onion into 2 inch batons. Save the green parts of the spring onion for garnish.
Heat a pan up and spray with low calorie cooking spray. Fry the peppers, onion, spring onion batons, ginger, pineapple, garlic and chilli for 1 -2 minutes before adding the Quorn Pieces. Fry for 10 minutes.
In a bowl, add the tomato purée, rice wine vinegar, soy sauce, honey and 75ml water and mix. Add the cornflour and mix again until dissolved. There should be no lumps.
Once the Quorn and vegetables are cooked, add your sauce and edamame beans to the pan and let it bubble and reduce for 1-2 minutes. It should go sticky and shiny.
Serve with brown rice and finish with the rest of the spring onions.