Wednesday, 30 May 2012

Sluttishly Vegetarian: Barbecue Hoisin Quorn

In summer, I want my dinner to be as simple as possible, but I don't want to live off salad/pasta/pasta salad for months. My brain tends to switch off when it gets hot, so it's good to have a few decent recipes on stand-by. This hoisin Quorn dish is easy to prepare, especially if you make the sauce in advance (it'll keep for a few days in the fridge or longer in the freezer). The sauce is a very satisfying mix of sweet, savoury and smoky, combining to give a deep barbecue flavour.

You can fry or grill the Quorn pieces or, if you're handy with a skewer, cook them on a barbecue to make the flavour more intense. Who says vegetarians miss out at BBQs?


Spicy Hoisin Quorn (makes enough for 2)

You will need:
  • 200g Quorn pieces
  • 2 tbsp tomato ketchup
  • 3 tbsp hoisin sauce
  • 1 tbsp light soy sauce
  • 1 garlic clove, crushed
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chilli powder
  • Salt and pepper
Make it!
  1. Pay attention, this is complicated. Put all the things listed above in a bowl and mix well. Pop in the fridge for a couple of hours before cooking
  2. That's it.
  3. Ok, fine - lift the Quorn pieces out of the marinade and cook them up however you choose. I usually fry them for a few minutes over a medium heat. Cram them into half a pitta with some salad and enjoy with a cold, crisp glass of white wine.
Flickr image from jules:stonesoup's photostream.

6 comments:

  1. Sounds lovely! Although Quorn isn't actually vegan...it has egg white in it.

    ReplyDelete
    Replies
    1. *swiftly edits post title*

      They don't make it easy for vegans, do they?!

      Delete
    2. Nope! I bet the sauce would be gorgeous with tofu, though...

      Delete
  2. Mmmmm! As a meat-missing vegetarian, I'm always looking for more ways to use Quorn. This is great, thanks!

    ReplyDelete
  3. Sounds amazing, like Allie I can't wait to try this with tofu as well as Quorn

    ReplyDelete
  4. Thanks for the heads up on Quorn, everyone. You could definitely do this with tofu if you prefer it.

    ReplyDelete

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