Quorn Pieces Mole Taco Basket

Name: Quorn Pieces Mole Taco Basket
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 200g Quorn Meat Free Pieces; 2 tbsp vegetable oil; 1 large onion, chopped; 1 tsp ground cinnamon; 3 cloves of garlic, crushed; 50g raisins; 1 tbsp chipotle paste; 1 tbsp cocoa powder; 60g toasted pine nuts; 2 ancho chillies, heated for 2-3 minutes in a dry saute pan then rehydrated; in the vegetable stock for 10 minutes (use grilled red peppers if; unavailable); 150ml vegetable stock; Juice of 1 lime; Soured cream to serve; 4 corn or wheat tortillas (approx. 25cm diameter); 1 small red onion cut into rings; 1 large tomato, cut into small dice; 1 small onion, cut into fine dice; Small bunch of fresh coriander, finely chopped; Juice of 1/2 lime; Pinch of salt and black pepper; 320g cooked white rice, warm; 1 large red onion, roasted and roughly chopped; 1 red pepper, roasted and roughly chopped; 1 large bunch of fresh coriander, leaves only, chopped; Juice and zest of 1 lime

(78)

5 out of 5 stars

Leave a review

quorn pieces mole taco basket vegetarian recipe

Enjoy a smoky twist on traditional tacos with this chipotle infused recipe. The chipotle paste, garlic and onion mix makes a delicious accompaniment to the Mexican salsa, soured cream and crunchy tortilla baskets. A simple meal idea that’s guaranteed to get the whole family involved.

Vegan And Vegetarian Mexican Recipes Quick And Easy Vegan And Vegetarian Recipes Vegan & Vegetarian Fillets & Pieces Recipes Vegan and Vegetarian Family Meal Recipes

Serves 4

10 mins

Easy

599 cals
(Per serving)

24g of fat
(Per serving)

A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Chicken Pieces

See product See recipes

High in Protein

Gluten Free

Low in Saturated Fat

No Soy

Ingredients

200g Quorn Meat Free Pieces
2 tbsp vegetable oil
1 large onion, chopped
1 tsp ground cinnamon
3 cloves of garlic, crushed
50g raisins
1 tbsp chipotle paste
1 tbsp cocoa powder
60g toasted pine nuts
2 ancho chillies, heated for 2-3 minutes in a dry saute pan then rehydrated in the vegetable stock for 10 minutes (use grilled red peppers if unavailable)
150ml vegetable stock
Juice of 1 lime
Soured cream to serve
4 corn or wheat tortillas (approx. 25cm diameter)
1 small red onion cut into rings
1 large tomato, cut into small dice
1 small onion, cut into fine dice
Small bunch of fresh coriander, finely chopped
Juice of 1/2 lime
Pinch of salt and black pepper
320g cooked white rice, warm
1 large red onion, roasted and roughly chopped
1 red pepper, roasted and roughly chopped
1 large bunch of fresh coriander, leaves only, chopped
Juice and zest of 1 lime

Method

Preheat 1 tbsp of oil over a medium heat and cook the Quorn Pieces for 4-5 minutes until golden brown
Remove the Quorn Pieces and fry the onions in the remaining oil, add the cinnamon, garlic, raisins, chipotle paste, cocoa powder, toasted pine nuts, ancho chillies, vegetable stock and lime juice
Bring to the boil then place in a food processor and blitz until fairly smooth. Return to the pan, gently heat and stir in the sauteed Quorn Pieces
To make the taco baskets, place a baking sheet in a preheated oven (170C/325f/Gas Mark 3) with a lightly greased, flat bottomed metal bowl approximately 10-12cm diameter and 10cm height on it (or other heat proof container/jug)
Drape a tortilla over the top and leave for approximately 6- 8 minutes until crisp. Carefully lift from the container. Repeat until all four taco baskets are baked. Set to one side until required
To prepare the Salsa Mexicana, combine all ingredients and season to taste. Cover and refrigerate until needed.
Combine the rice with the onions, pepper, coriander and lime juice. Season to taste
Fill each basket with coriander rice and top with the Quorn Mole, soured cream and Salsa Mexicana

Tip: spice up this dish with a dash of chilli sauce or pinch of chilli powder if you like it hot - Or : If you are cooking for people who are not sure about coriander, try replacing it with parsley