Vegan Thai Quorn Tenders With Lime And Cilantro Recipes

THAI SALAD WITH CILANTRO LIME DRESSING

Steps:

• Finely grate enough zest from limes to measure 1 tablespoon. Cut limes crosswise in half; squeeze juice from limes. Place zest and juice in a blender; add cilantro, sugar, red chile pepper, garlic, salt and pepper. While processing, gradually add oil in a steady stream., In a large bowl, combine cabbages, cucumber, edamame, avocados, carrots and green onions. Drizzle with dressing; toss to coat.

VEGAN THAI CURRY

Steps:

• Heat oven to 200C/180C fan/ gas 6. To make the curry, toss the aubergines and red pepper in a roasting tin with 1 tbsp coconut oil, and roast for 20-25 mins until they are softened.
• Meanwhile, make the paste. Put all the ingredients in a food processor and blend until smooth.
• Heat the sesame oil and remaining coconut oil in a frying pan or wok. Add the paste and fry for 1-2 mins, then stir in the green beans and fry for another 1-2 mins.
• Add the vegetable stock, mixing well, followed by the roasted vegetables and the solid coconut cream from the top of the can of coconut milk. Give it all a good stir, bring to the boil, then allow it to simmer for 4-5 mins.
• Meanwhile, cook the buckwheat noodles following pack instructions.
• Add the cashews and desiccated coconut to the curry. Divide the drained noodles between three bowls, top with the curry, squeeze over some lime juice and garnish with red chilli.

VEGAN THAI QUORN "TENDERS" WITH LIME AND CILANTRO

Steps:

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