Vegan Thai Quorn "tenders" With Lime and Cilantro

Name: Vegan Thai Quorn "tenders" With Lime and Cilantro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup rice (basmati) or 1 cup brown rice; 12 ounces Quorn tenders; 4 tablespoons fresh minced ginger; 1 bunch chopped scallion; 5 cups vegetable broth or 5 cups stock; red pepper flakes; 13-12 head cabbage (about 2-3 cups) or 13-12 head napa cabbage, sliced thin (about 2-3 cups); 2 tablespoons fish sauce; 2 -3 tablespoons lime juice; 1 teaspoon lime zest, minced; 1 zucchini, thin sliced and cut into quarters; 6 -10 mushrooms, sliced medium thin; ½ cup chopped fresh cilantro

Servings: persons

1 cup rice (basmati) or 1 cup brown rice
12 ounces Quorn tenders
4 tablespoons fresh minced ginger
1 bunch chopped scallion
5 cups vegetable broth or 5 cups stock
red pepper flakes
13-12 head cabbage (about 2-3 cups) or 13-12 head napa cabbage, sliced thin (about 2-3 cups)
2 tablespoons fish sauce
2 -3 tablespoons lime juice
1 teaspoon lime zest, minced
1 zucchini, thin sliced and cut into quarters
6 -10 mushrooms, sliced medium thin
½ cup chopped fresh cilantro

1
Coat medium sauce pan with cooking spray and heat over medium heat.
2
Add 1 T of the ginger and cook for 2 minutes, stirring frequently.
3
Add rice and stir.
4
Add 2 cups veggie broth and bring to boil.
5
Cover and simmer low for 20 min for basmati or 40 for brown.
6
Flufff with fork and let sit for 5 or more minutes.
7
Coat wok or large skillet with cooking spray and heat over medium high heat.
8
Add remaining ginger and scallions, stirring often for 2-3 minutes.
9
Add remaining broth and red pepper flakes to taste and increase heat to bring to boil.
10
Add cabbage and cook 2 minutes.
11
Add in zucchini and mushrooms and stir to mix.
12
Add Quorn tenders, fish sauce, lime juice and zest and cook till veggies are al dente an tenders are hot.
13
Serve over rice in large bowls.

256

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup rice (basmati) or 1 cup brown rice, 12 ounces Quorn tenders, 4 tablespoons fresh minced ginger, 1 bunch chopped scallion, and more.

Yes, Vegan Thai Quorn "tenders" With Lime and Cilantro falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!