Vegetarian Sweet and Sour Quorn Crispy Nuggets

A white bowl with basmati rice and sweet and sour quorn nuggets.

5 from 2 votes

Vegetarian Sweet and Sour Quorn Crispy Nuggets

Vegetarian Sweet and Sour Quorn made with Quorn Crispy Nuggets in a sticky sweet and sour sauce and served with fluffy basmati rice, a healthy and delicious family-friendly vegetarian meal that is quick and easy to make in well under 30 minutes.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Chinese

Servings: people

Calories: 383kcal

Author: Daniela Apostol

Ingredients

For the sweet and sour sauce

2 tablespoon cornflour (corn starch)
125 ml pineapple juice from a tin (4 oz)
3 tablespoon ketchup
1 tablespoon sesame oil
2 tablespoon rice vinegar (or cider vinegar)
2 tablespoon dark brown sugar
3 tablespoon soy sauce

For the rice

250 g basmati rice (1 cup)
475 ml water
¼ teaspoon salt

For the dish

1 pack big bag Quorn Crispy Nuggets (476 g)
1 cup pineapple chunks from a tin
2 spring onions
2 cloves of garlic
2 cm fresh ginger
½ red pepper
½ green pepper
2 tablespoon vegetable oil
1 tablespoon fresh parsley, chopped

Instructions

Preheat the oven to 200 degrees Celsius (390 Fahrenheit, 180 fan oven).
Arrange the Quorn Crispy Nuggets on a baking tray and bake for 15 minutes until golden.
To make the rice, rinse it with cold water until the water runs clear, then add it to a pan set over a medium heat.
Cover the rice with the water, add the salt, and place a lid on the pan.
Leave it to cook until all the water is evaporated.
Remove the pan from the heat, but still leave the lid on for 5 minutes for the rice to fluff up.
To make the sauce, add the cornflour to a large bowl, pour over 2 tablespoons of the pineapple juice, and mix well to get a smooth paste.
Add the rest of the sauce ingredients and give it a good stir.
When the rice and nuggets are ready, heat up the vegetable oil in a wok or large frying pan set over a high heat, add the peeled and chopped garlic and ginger, and chopped spring onions.
Stir fry for 30 seconds, then add the roughly chopped peppers and stir fry for a further 1 to 2 minutes - they do not need to be completely tender.
In go the pineapple chunks and nuggets together with the sauce.
Give everything a good stir for the sauce to thicken.
Garnish with fresh parsley and serve with the cooked basmati rice.

Video

Notes

Make sure you have all the ingredients ready and prepared before you start cooking, as stir frying is a really quick process - chopping the vegetables can take longer than the actual stir frying process.
I prefer cooking the Crispy Chicken Nuggets beforehand if they are frozen, because of their size they won't have time to cook well in stir frying.

Nutrition