Vegan Thai Quorn Tenders With Lime And Cilantro Recipes

VEGAN CILANTRO-LIME, SWEET POTATO, AND BLACK BEAN TACOS

Vegan Cilantro-Lime, Sweet Potato, and Black Bean Tacos image

A fresh, subtle vegan take on tacos, sure to satisfy your comfort food craving!

Provided by Ryan and Marissa Clements

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 6

Number Of Ingredients 16

Ingredients

2 sweet potatoes, quartered lengthwise
3 ¼ tablespoons olive oil, divided
1 ¼ teaspoons cayenne pepper, divided
½ teaspoon salt
¾ teaspoon smoked paprika, divided
¼ teaspoon ground black pepper
½ cup pumpkin seeds
salt and ground black pepper to taste
2 (16 ounce) cans black beans, drained and rinsed
½ tablespoon ground cumin, or to taste
1 teaspoon chili powder
¾ lime, juiced, divided
6 ounces vegan sour cream
1 bunch fresh cilantro, finely chopped, divided
1 teaspoon paprika
12 (6 inch) white corn tortillas

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Cut sweet potatoes into 25 to 40 smaller "French fry"-shaped pieces.
Place sweet potato pieces in a bowl. Coat with 2 tablespoons olive oil. Add 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt, 1/4 teaspoon smoked paprika, and 1/4 teaspoon black pepper. Mix until sweet potatoes are evenly coated; transfer to a large baking sheet.
Place pumpkin seeds into the same bowl. Add 1/4 tablespoon olive oil; season with salt and pepper. Spread pumpkin seeds onto a small baking sheet.
Place sweet potatoes and pumpkin seeds in the preheated oven. Bake pumpkin seeds for 2 minutes; remove and let cool. Bake potatoes, flipping halfway through, about 15 minutes.
Meanwhile, heat 1 tablespoon olive oil in a large saucepan over medium heat. Add black beans, cumin, chili powder, 1/2 teaspoon smoked paprika, a small squeeze of lime juice, and salt and pepper to taste. Stir to combine. Cook until heated through, 5 to 7 minutes.
Combine vegan sour cream, remaining lime juice, 2 tablespoons cilantro, regular paprika, 1 teaspoon cayenne pepper, and salt to taste. Whisk until sour cream flavor is mostly gone and lime-cilantro taste is dominant but not overpowering.
Warm tortillas in pairs in the microwave, 15 to 20 seconds.
Place 2 spoonfuls of beans onto each pair of warmed tortillas. Add 4 sweet potato pieces, a spoonful or two of sour cream mixture, some pumpkin seeds, and some cilantro.

Nutrition Facts : Calories 511.6 calories, Carbohydrate 70.4 g, Fat 19.9 g, Fiber 16.5 g, Protein 17.2 g, SaturatedFat 4.4 g, Sodium 1020.9 mg, Sugar 2.8 g

VEGAN THAI QUORN "TENDERS" WITH LIME AND CILANTRO

Vegan Thai Quorn

This is a low-fat, vegan recipe that works great for the Engine 2 Diet. It was inspired by a South Beach Thai Shrimp recipe. It can be made as listed, or modified easily for non-vegan eaters, or to add in other veggies.

Provided by BKinVT

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 cup rice (basmati) or 1 cup brown rice
12 ounces Quorn tenders
4 tablespoons fresh minced ginger
1 bunch chopped scallion
5 cups vegetable broth or 5 cups stock
red pepper flakes
1/3-1/2 head cabbage (about 2-3 cups) or 1/3-1/2 head napa cabbage, sliced thin (about 2-3 cups)
2 tablespoons fish sauce
2 -3 tablespoons lime juice
1 teaspoon lime zest, minced
1 zucchini, thin sliced and cut into quarters
6 -10 mushrooms, sliced medium thin
1/2 cup chopped fresh cilantro

Steps:

Coat medium sauce pan with cooking spray and heat over medium heat.
Add 1 T of the ginger and cook for 2 minutes, stirring frequently.
Add rice and stir.
Add 2 cups veggie broth and bring to boil.
Cover and simmer low for 20 min for basmati or 40 for brown. Flufff with fork and let sit for 5 or more minutes.
Coat wok or large skillet with cooking spray and heat over medium high heat.
Add remaining ginger and scallions, stirring often for 2-3 minutes.
Add remaining broth and red pepper flakes to taste and increase heat to bring to boil.
Add cabbage and cook 2 minutes.
Add in zucchini and mushrooms and stir to mix.
Add Quorn tenders, fish sauce, lime juice and zest and cook till veggies are al dente an tenders are hot.
Serve over rice in large bowls.

Nutrition Facts : Calories 233.4, Fat 0.8, SaturatedFat 0.2, Sodium 735, Carbohydrate 50.9, Fiber 4.7, Sugar 5.8, Protein 7.1

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