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Vegetarian Sweet And Sour With Quorn Crispy Nuggets

Vegetarian Sweet And Sour with Quorn Crispy Nuggets served on a bed of rice with chopsticks on the side.

My Gorgeous Recipes has created a new dinner time staple. A delicious, vegetarian Sweet and Sour dish made with Quorn Crispy Nuggets in a sticky sweet and sour sauce. Served with fluffy basmati rice, this is a tasty family-friendly vegetarian meal that’s quick and easy to make.

Recipe by My Gorgeous Recipes.

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

Made with Quorn Crispy Vegetarian Nuggets

Low in Saturated Fat

No Soy

Source of Fibre

Source of Protein


  • 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


  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.

Recipe by My Gorgeous Recipes.

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


5 out of 5 stars


5 out of 5 stars

Absolutely delicious! Perfect fakeaway!

Benny T

1 out of 5 stars

Terrible and offensive


5 out of 5 stars

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


5 out of 5 stars

Loved this tasted just like takeaway sweet and sour yummy

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