Recipes
Vegan Sriracha & Mango Salad
Refreshing mango salad with ribbon vegetables & Quorn Vegan Pieces with a zesty orange dressing.
Ingredients
- 500g Quorn Vegan Pieces
MARINADE
- 3 tbsp vegetable oil
- 2 tbsp Sriracha chilli sauce
- 2 tbsp Agave nectar
- 4 tbsp light soy sauce
SALAD
- 1 large mango, peeled and diced
- 1 cucumber, cut into very thin ribbons
- 200g carrot, peeled and cut into very thin ribbons
- 200g green beans, chopped and blanched
- 100g spring onions, finely sliced
- 100g pomegranate seeds
- 1 tbsp coriander, chopped
- 1 tbsp mint, chopped
SALAD DRESSING
- 2 tbsp fresh orange juice
- 1 tbsp white wine vinegar
- 1 tbsp Agave nectar (optional)
- 3 tbsp olive oil
- Seasoning
Method
- Preheat the oven to 200°C / Gas Mark 6.
- Combine the ingredients for the marinade in a bowl. Add the Quorn Vegan Pieces and coat well. Cover and refrigerate for 10 minutes.
- Place the marinated Quorn Pieces on a lightly greased baking tray. Cook in the oven for 10-12 minutes until golden brown and the core temperature is reached. Leave to cool.
- Mix the salad ingredients together, reserving the herbs. Add the cooled Quorn Vegan Pieces.
- Combine all the dressing ingredients and drizzle over the salad.
- Arrange the salad on a plate and lightly stir through the chopped herbs before serving.
Tip - replace the mango with papaya pieces or slices of nectarine for a delicious fruity twist.