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Vegetarian Sweet and Sour Quorn Crispy Nuggets
5 from 6 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 Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 people
Calories: 383 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

For the sweet and sour sauce
  • 2 tablespoon cornflour (corn starch)
  • 125 ml pineapple juice 4 oz, from a tin
  • 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 Quorn crispy nuggets 476 g, big bag
  • 1 cup pineapple chunks from a tin
  • 2 spring onions
  • 2 garlic cloves
  • 2 cm ginger fresh
  • ½ red pepper
  • ½ green pepper
  • 2 tablespoon vegetable oil
  • 1 tablespoon parsley fresh, chopped

Instructions

    Cup of Yum
  1. Preheat the oven to 200 degrees Celsius (390 Fahrenheit, 180 fan oven).
  2. Arrange the Quorn Crispy Nuggets on a baking tray and bake for 15 minutes until golden.
  3. 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.
  4. Cover the rice with the water, add the salt, and place a lid on the pan.
  5. Leave it to cook until all the water is evaporated.
  6. Remove the pan from the heat, but still leave the lid on for 5 minutes for the rice to fluff up.
  7. 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.
  8. Add the rest of the sauce ingredients and give it a good stir.
  9. 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.
  10. 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.
  11. In go the pineapple chunks and nuggets together with the sauce.
  12. Give everything a good stir for the sauce to thicken.
  13. Garnish with fresh parsley and serve with the cooked basmati rice.

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 Information

Calories 383kcal (19%) Carbohydrates 79g (26%) Protein 7g (14%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 2g (10%) Sodium 1017mg (42%) Potassium 347mg (7%) Fiber 3g (12%) Sugar 21g (42%) Vitamin A 1165IU (23%) Vitamin C 50mg (56%) Calcium 55mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 383

% Daily Value*

Calories 383kcal 19%
Carbohydrates 79g 26%
Protein 7g 14%
Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 2g 10%
Sodium 1017mg 42%
Potassium 347mg 7%
Fiber 3g 12%
Sugar 21g 42%
Vitamin A 1165IU 23%
Vitamin C 50mg 56%
Calcium 55mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.