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Vegetarian Quorn Mince product packaging with nutritional information

Made with Quorn Meat Free Mince

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High in Protein

Gluten Free

Low in Saturated Fat

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Ingredients

  • 150g Quorn Meat Free Mince
  • 2 blocks of silken tofu – approx. 300g each
  • 2 pieces of red chili – diced
  • 5g of white fungus – soaked and cut into bite sized pieces
  • ½ large green capsicum – diced
  • 100 ml vegetable consommé (refer to recipe below)
  • 1 tsp garlic – minced
  • 1 tsp cooking oil
  • 1 tsp vegetarian oyster sauce
  • ¼ tsp sugar
  • ¼ tsp sesame oil
  • A dash of dark soy sauce
  • 1 tsp Shao Xing Hua Tiao wine
  • 1-2 tbsp corn starch solution (1:1 solution of corn starch and water)
  • Spring onion – chopped
  • Coriander – chopped

Vegetable Consommé:

  • 300g Chinese cabbage
  • 300g celery
  • 300g carrot
  • 200g white onion
  • 200g dried soy bean – soaked in water for an hour
  • 10g white peppercorn
  • 3L water

Method

  1. Place tofu blocks on a heat-safe plate and steam for 3 minutes. Set aside.
  2. Heat wok up with oil, and stir-fry garlic until fragrant.
  3. Add in Quorn Mince, capsicum, red chili and white fungus. Mix well.
  4. Pour in vegetable consommé (refer to recipe below) and allow to simmer.
  5. Add in vegetarian oyster sauce, sesame oil, sugar, soy sauce and bring to a simmer.
  6. Thicken with corn starch solution.
  7. Pour mince sauce on top of steamed tofu.
  8. Garnish with spring onion and coriander.

Vegetable Consommé:

  1. Dice all vegetables
  2. In a large stock pot, bring 3L of water to boil, and add in all ingredients then bring to boiling
  3. Simmer over a low heat for an hour or until the liquid has reduced to about 1 litre
  4. Remove the vegetables and store the stock for use.

Recipe Inspiration

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