Sticky Vegetarian Sweet & Sour Nuggets

Name: Sticky Vegetarian Sweet & Sour Nuggets
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 box Quorn Meatless Nuggets; 1 8oz can pineapple chunks in juice; 2 tsp cornstarch; 1 tbsp sesame oil; 2 tbsp soy sauce; 2 tbsp honey; 3 tbsp ketchup; 1 tsp five spice powder; 2 cloves garlic – peeled and finely grated; 1/2 inch piece of ginger – peeled and finely grated; 1 tbsp vegetable oil; 1 large red or orange bell pepper – deseeded and sliced; 1 large onion - sliced; 1 cup frozen sweetcorn; 1 cup sugar snap peas; 1 clove garlic - sliced; 1/2 in piece of ginger- cut into fine strips; 1 tsp sesame oil; 1 tsp soy sauce; Sesame seeds to garnish

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Quorn Nuggets in a sweet and sour sauce with white rice, baby corn, peppers and sugar snap peas on a white plate.

Bursting with flavor, this vegetarian sweet and sour recipe featuring Quorn Meatless Chiqin Nuggets is sure to be a treat with the kids. Sweet and tangy pineapple chunks, flavorful five spice, garlic and grated ginger all come together to create an irresistibly delicious aroma. Serve our golden veggie chicken nuggets with stir fried fresh vegetables and plain boiled rice. Add a sprinkle of sesame seeds for added crunch.

Breaded Recipes Vegan And Vegetarian Asian Recipes

Serves 4

30 mins

A Little Effort

316 cals
(Per serving)

11g of fat
(Per serving)

A box of Quorn Meatless Nuggets showing the plates product and information on an orange and charcoal background.

Made with Quorn Meatless ChiQin Nuggets

See product See recipes

Soy-free

Excellent source of protein

Non-gmo

Ingredients

1 box Quorn Meatless Nuggets

Sweet & Sour Sauce:

1 8oz can pineapple chunks in juice
2 tsp cornstarch
1 tbsp sesame oil
2 tbsp soy sauce
2 tbsp honey
3 tbsp ketchup
1 tsp five spice powder
2 cloves garlic – peeled and finely grated
1/2 inch piece of ginger – peeled and finely grated

Stir Fried Veg:

1 tbsp vegetable oil
1 large red or orange bell pepper – deseeded and sliced
1 large onion - sliced
1 cup frozen sweetcorn
1 cup sugar snap peas
1 clove garlic - sliced
1/2 in piece of ginger- cut into fine strips
1 tsp sesame oil
1 tsp soy sauce
Sesame seeds to garnish

Method

Heat oven to 400F and line a baking tray with parchment.
Drain the pineapple and save the juice.
In a small pan mix the sesame oil, soy, honey, ketchup, five spice, grated ginger and garlic. Mix the cornstarch with the pineapple juice and add to the pan. Heat until the sauce begins to bubble and thicken. Remove from the heat.
Take the Quorn Meatless Nuggets and coat in the sauce then place on the prepared tray. Bake for 15 minutes until sticky, crisp and golden. Keep the remaining sauce warm to serve as a dipping sauce.
Heat the oil in a wok or large frying pan, add the prepared vegetables and pineapple cook over a hot heat and stir fry until the vegetables are soft. Just before serving add the sesame oil and soy sauce. Stir well.
Serve the Nuggets with plain boiled rice, the remaining sauce and the stir fried vegetables. Sprinkle with sesame seeds.