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A bag of Quorn Crispy Nuggets showing the prepared product and information on an orange and green background.

Made with Quorn Crispy Vegetarian Nuggets

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Low in Saturated Fat

No Soy

Source of Fibre

Source of Protein

Cook mode (Keep screen awake)

Ingredients

  • 1 pack big bag Quorn Crispy Nuggets (476g)
  • 1 cup pineapple chunks from a tin
  • 2 spring onions
  • 2 cloves of garlic
  • 2 cm fresh ginger
  • ½ red pepper
  • ½ green pepper
  • 2 tbsp vegetable oil
  • 1 tbsp fresh parsley, chopped
  • 250g basmati rice (1 cup)
  • 475ml water
  • ¼ tsp salt

For the sweet and sour sauce

  • 2 tbsp cornflour (corn starch)
  • 125ml pineapple juice from a tin (4 oz)
  • 3 tbsp ketchup
  • 1 tbsp sesame oil
  • 2 tbsp rice vinegar (or cider vinegar)
  • 2 tbsp dark brown sugar
  • 3 tbsp soy sauce

Method

  1. Preheat the oven to 200 degrees Celsius (390 Fahrenheit, 180 fan oven).
  2. Arrange the Quorn Crispy Nuggets on a baking tray and bake for 15 minutes until golden.
  3. To make the rice, rinse it with cold water until the water runs clear, then add it to a pan set over a medium heat.
  4. Cover the rice with the water, add the salt, and place a lid on the pan.
  5. Leave it to cook until all the water is evaporated.
  6. Remove the pan from the heat, but still leave the lid on for 5 minutes for the rice to fluff up.
  7. To make the sauce, add the cornflour to a large bowl, pour over 2 tablespoons of the pineapple juice, and mix well to get a smooth paste.
  8. Add the rest of the sauce ingredients and give it a good stir.
  9. When the rice and nuggets are ready, heat up the vegetable oil in a wok or large frying pan set over a high heat, add the peeled and chopped garlic and ginger, and chopped spring onions.
  10. Stir fry for 30 seconds, then add the roughly chopped peppers and stir fry for a further 1 to 2 minutes - they do not need to be completely tender.
  11. In go the pineapple chunks and nuggets together with the sauce.
  12. Give everything a good stir for the sauce to thicken.
  13. Garnish with fresh parsley and serve with the cooked basmati rice.

Chefs tip

Make sure you have all the ingredients ready and prepared before you start cooking, as stir frying is a really quick process - chopping the vegetables can take longer than the actual stir frying process.

Recipe Inspiration

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The nation has spoken

(2)

5 out of 5 stars

Nis

5 out of 5 stars

Couldn't taste more like a takeaway and took no time whatsoever. I made a triple batch and froze 12 portions of just the sauce which was easy to defrost overnight in the fridge and reheat in a pan while the nuggets and rice were cooking. Added extra pepper as I wanted a bit more veg. Absolutely delicious.

Response from Quorn

Love that triple batch hack! We're thrilled it hit those takeaway vibes.

Tom

5 out of 5 stars

Sweet and sour plus quorn nuggets - heaven!

Leanne

5 out of 5 stars

Absolutely delicious! Perfect fakeaway!

Benny T

1 out of 5 stars

Terrible and offensive

Stu

5 out of 5 stars

This dish is amazing. 1 tip make double the amount of sauce.

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