Vegan and Vegetarian Recipes
Quorn Meatless Hoisin Grounds in Lettuce Cups
All the flavours of Asia brought to you in this delicious fusion of Quorn Meatless Grounds, marinated in a glaze of hoisin sauce, soy and sherry. Fried up with spring onions, water chestnuts, beansprouts, and a blast of chili, it’s all served in a finger-pleasing crunchy lettuce cup with snow peas. A healthy meal idea that’s unforgettable!
Serves 4
20 mins
Easy
285 cals
(Per serving)
Made with Quorn Meatless Grounds
Soy-free
Excellent source of protein
Non-gmo
Ingredients
- 12oz Quorn Meatless Grounds, defrosted
- 1 tbs. olive oil
- 2 tbs. vegetarian Hoisin Sauce
- 2 tbs. soy sauce
- 2 tbs. dry sherry or rice wine
- 1 tsp red chili pepper
- 4 Green onions, white and light green parts thinly sliced
- 2oz water chestnuts, chopped
- 2 fl oz water (1/4 cup)
- 31/2oz cooked rice noodles
- 1/2 cup beansprouts
- 10 snow peas, sliced
- Lettuce leaves, bib lettuce or Romaine
Method
- Combine the Hoisin sauce, soy, sherry and chili in a bowl. Add the Quorn Meatless Grounds, stir well.
- Heat the oil in a skillet or wok and cook the green onion for 1 minute. Add the Quorn Grounds and saute for 5 minutes. Add the water chestnuts, beansprouts and water and cook for 1 minute.
- To assemble, place the lettuce leaves on serving plates, place some noodles in the base of the lettuce and top with Quorn Meatless Grounds and garnish with the snow peas.
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