Description
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.
Ingredients
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
Instructions
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.
