Quorn Meatless Korean Tacos

Name: Quorn Meatless Korean Tacos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: 1 bag (12 oz) Quorn Meatless Grounds; [https://www.quorn.us/products/quorn-meatless-grounds]; 2 tbs. vegetable oil; 3 peeled garlic cloves, minced; 1/4 tsp ground ginger; 1 tsp ginger root, minced; 1/2 tsp crushed red pepper flakes; 1/2 cup vegetable broth; 1/2 - 1 tsp brown sugar, to taste; 4 green onions, white and light green parts thinly sliced; 8 corn or wheat tortillas (approximately 6 inch diameter); 1 large carrot, grated; 1/2 tsp fennel seeds; 1 mango, peeled and diced; 2 green onions, white and light green parts thinly sliced; 1/2 red chili pepper, finely chopped; 2 tbs. fresh cilantro leaves, chopped; Juice of 1/2 lime; Pinch of salt and pepper; 1 tsp toasted sesame seeds; 2 tbs. boiling water; 1 tsp sugar; 2 tbs. white wine vinegar; 1 carrot, peeled and cut into thin ribbons; 1/2 cucumber, cut into thin ribbons; 2 green onions, white and light green parts thinly sliced

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Two tacos in flour tortillas filled with ribbons of carrot and zucchini and Quorn Meatless Grounds, topped with mango salsa and served on a wooden plank with a wedge of lime on the side.

Try this Korean twist on tacos with your Quorn meatless Grounds for a quick and tasty favorite, lower in calories and fat!

Vegan And Vegetarian Asian Recipes Vegan And Vegetarian Mexican Food Grounds

Serves 4

20 mins

Easy

270 cals
(Per serving)

14 g fiber
(Per serving)

A bag and a box of Quorn Meatless Grounds showing the plated product and information on an orange and charcoal background.

Made with Quorn Meatless Grounds

See product See recipes

Soy-free

Excellent source of protein

Non-gmo

Ingredients

1 bag (12 oz) Quorn Meatless Grounds
2 tbs. vegetable oil
3 peeled garlic cloves, minced
1/4 tsp ground ginger
1 tsp ginger root, minced
1/2 tsp crushed red pepper flakes
1/2 cup vegetable broth
1/2 - 1 tsp brown sugar, to taste
4 green onions, white and light green parts thinly sliced
8 corn or wheat tortillas (approximately 6 inch diameter)
1 large carrot, grated
1/2 tsp fennel seeds

FOR THE MANGO SALSA

1 mango, peeled and diced
2 green onions, white and light green parts thinly sliced
1/2 red chili pepper, finely chopped
2 tbs. fresh cilantro leaves, chopped
Juice of 1/2 lime
Pinch of salt and pepper

FOR THE PICKLED VEGETABLES:

1 tsp toasted sesame seeds
2 tbs. boiling water
1 tsp sugar
2 tbs. white wine vinegar
1 carrot, peeled and cut into thin ribbons
1/2 cucumber, cut into thin ribbons
2 green onions, white and light green parts thinly sliced

Method

Prepare the pickled vegetables by dissolving the sugar in the water, add the vinegar and mix well then stir in the sesame seeds and vegetables. Cover and chill until needed.
To prepare the mango salsa, combine all the ingredients in a bowl, cover and chill until needed.
To make the taco filling, heat the oil in a skillet and saute the garlic for 1-2 minutes then add the Quorn Meatless Grounds, ginger and chili flakes. Cook for 2 minutes then add the vegetable broth and sugar. Stir well then add the green onion. Ensure the filling is piping hot before serving. Prepare the Korean style tacos by warming the tortillas then layering them with grated carrot, pickled vegtables, Quorn filling and mango salsa.