When you visit our website, we use cookies, which are small pieces of information that allow us to maintain your connection to our website. These cookies are not used to collect or store any personally identifiable information.

Instagram Facebook Twitter Youtube Pinterest GooglePlus

Recipes for Everyone

Mole Taco Bowl with Cilantro Rice and Quorn Meatless Grounds

serves
Serves 4
cooking time
20 mins
serves
540 cals * Per Serving
serves
3.8g sat fat * Per Serving

Ingredients

  • 2 cups Quorn Tenders
  • 2 tbsp olive oil
  • 1 large yellow onion, chopped
  • 1 tsp ground cinnamon
  • 3 cloves of garlic, crushed
  • 1/3 cup raisins
  • 1 tbsp chipotle powder
  • 1 tbsp cocoa powder
  • ½ cup toasted pine nuts
  • 2 ancho chillies, heated for 2-3 minutes in a skillet then rehydrated in the vegetable stock for 10 minutes (use grilled red peppers if unavailable)
  • 2/3 cup vegetable stock
  • Juice of 1 lime
  • Sour cream to serve
  • 4 corn or wheat tortillas
  • 1 small red onion cut into rings
  • 1 large tomato, diced
  • 1 small white onion, diced
  • Small bunch of fresh cilantro, finely chopped
  • Juice of ½ lime
  • Pinch of salt and black pepper
  • 2 cups cooked white rice, warm
  • 1 large red onion, roasted and roughly chopped
  • 1 red pepper, roasted and roughly chopped
  • 1 large bunch of fresh cilantro, leaves only, chopped
  • Juice and zest of 1 lime 

Method

  1. Preheat 1 tbsp of oil over medium heat and cook the Quorn Tenders for 4-5 minutes until golden brown. Remove from heat and set aside.
  2. In a pot, cook the onions in the remaining olive oil, adding the cinnamon, garlic, raisins, chipotle paste, cocoa powder, toasted pine nuts, ancho chillies, vegetable stock and lime juice. Bring to a boil then reduce heat.
  3. Once cooled off, place in a food processor and blitz until fairly smooth. Return to the pot, gently heat, and stir in the sauteed Quorn Tenders.
  4. To make the taco bowls, place a baking sheet in a preheated oven 325F with a lightly greased, flat bottomed small metal bowl. Drape a tortilla over the top and leave for approximately 6- 8 minutes in the oven until crisp. Carefully lift from the container. Repeat until all four taco bowls are baked. Set aside.
  5. To prepare the Salsa Mexicana, combine all ingredients and season to taste. Cover and refrigerate until needed.
  6. Combine the rice with the onions, pepper, coriander and lime juice. Season to taste.
  7. Fill each basket with coriander rice and top with the Quorn Mole, sour cream and Salsa Mexicana.

Tip: spice up this dish with a dash of chilli sauce or pinch of chilli powder if you like it hot

Or: If you are cooking for people who are not sure about coriander, try replacing it with parsley

Print Recipe
Quorn Product