Recipes

Quorn Meatless Korean Tacos

Try this Korean twist on tacos with your Quorn meatless Grounds for a quick and tasty favorite, lower in calories and fat!

Serves 4

20 mins

Easy

270 cals
(Per serving)

Made with Quorn Meatless Grounds

Soy-free
Excellent source of protein
Non-gmo

Ingredients

  • 1 bag (12 oz) Quorn Meatless Grounds
  • 2 tbs. vegetable oil
  • 3 peeled garlic cloves, minced
  • 1/4 tsp ground ginger
  • 1 tsp ginger root, minced
  • 1/2 tsp crushed red pepper flakes
  • 1/2 cup vegetable broth
  • 1/2 - 1 tsp brown sugar, to taste
  • 4 green onions, white and light green parts thinly sliced
  • 8 corn or wheat tortillas (approximately 6 inch diameter)
  • 1 large carrot, grated
  • 1/2 tsp fennel seeds
FOR THE MANGO SALSA
  • 1 mango, peeled and diced
  • 2 green onions, white and light green parts thinly sliced
  • 1/2 red chili pepper, finely chopped
  • 2 tbs. fresh cilantro leaves, chopped
  • Juice of 1/2 lime
  • Pinch of salt and pepper
FOR THE PICKLED VEGETABLES:
  • 1 tsp toasted sesame seeds
  • 2 tbs. boiling water
  • 1 tsp sugar
  • 2 tbs. white wine vinegar
  • 1 carrot, peeled and cut into thin ribbons
  • 1/2 cucumber, cut into thin ribbons
  • 2 green onions, white and light green parts thinly sliced

Method

  1. Prepare the pickled vegetables by dissolving the sugar in the water, add the vinegar and mix well then stir in the sesame seeds and vegetables. Cover and chill until needed.
  2. To prepare the mango salsa, combine all the ingredients in a bowl, cover and chill until needed.
  3. To make the taco filling, heat the oil in a skillet and saute the garlic for 1-2 minutes then add the Quorn Meatless Grounds, ginger and chili flakes. Cook for 2 minutes then add the vegetable broth and sugar. Stir well then add the green onion. Ensure the filling is piping hot before serving. Prepare the Korean style tacos by warming the tortillas then layering them with grated carrot, pickled vegtables, Quorn filling and mango salsa.

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