Vegan Thai Quorn Tenders With Lime And Cilantro Recipes
VEGAN THAI QUORN "TENDERS" WITH LIME AND CILANTRO
This is a low-fat, vegan recipe that works great for the Engine 2 Diet. It was inspired by a South Beach Thai Shrimp recipe. It can be made as listed, or modified easily for non-vegan eaters, or to add in other veggies.
Provided by BKinVT
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 233.4, Fat 0.8, SaturatedFat 0.2, Sodium 735, Carbohydrate 50.9, Fiber 4.7, Sugar 5.8, Protein 7.1
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