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Vegan Asian Quorn Salad

Vegan Asian Quorn Salad

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This easy Vegan Asian Quorn Salad recipe is quick to whip up and the dressing is full of punchy Asian flavours. An easy go-to recipe for lunch.

  • Makes : 4-6 |
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 12 mins
Categories: Salads, Vegetarian
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2 Tbsp (30 ml) cooking oil
1 packet Quorn Vegan Pieces/Vegan Schnitzel (or Quorn Chicken Style Fillets – note not vegan)

For the Dressing

¼ C (60 ml) soy sauce
2 Tbsp (30 ml) sweet Indonesian soy sauce
2 Tbsp (30 ml) oyster sauce
1 Tbsp (15 ml) fish sauce
zest and juice of 2 limes
1 Tbsp (15 ml) finely grated ginger
2 cloves garlic, crushed
2 tsp (10 ml) chopped chillies

For the Salad

300 g salad greens
5 spring onions, finely sliced on the diagonal
3 large carrots, peeled and julienned
1 small Mediterranean cucumber or ½ an English cucumber, seeds removed and sliced
125 g ripe baby tomatoes, halved
½ C (125 ml) bean sprouts
handful of fresh coriander leaves

Optional

200 g fine green beans, blanched
200 g exotic mushrooms, raw

To Make the Quorn Vegan Pieces

Heat the oil in a frying pan and fry the Quorn Vegan Pieces or Quorn Vegan Schnitzel (or Soy Free, Meat Free Chicken Style Pieces) for about 6 minutes a side or until golden.

Allow to cool slightly, then thinly slice on the diagonal.

Combine all the dressing ingredients together. Toss the cooked Quorn slices in half of the dressing.

Gently toss the dressed Quorn with the salad ingredients and serve with extra dressing on the side.