As an omnivore foodie you probably know a recipe for the minced pork version but here’s a Quorn version, admittedly not fully vegan but still good enough to save Percy the Pig from a sticky end. Quick to knock up and even quicker to knock back these little beauties are healthy and comforting all at the same time. Their cool outer shells contrast crispily with the spicy warm filling. Quorn mince does have quite a soft texture so you need to add a bit of crunch and here’s a window of opportunity for you to creatively slip in whatever’s hanging out in your fridge or larder – chopped peanuts, minced water chestnuts, small cubes of kohlrabi, cooked peas or even the remains of that can of sweetcorn you opened earlier in the week.
You can also mix the flavours a bit too – add a teaspoon of five spice powder to the fry up or stir in a tablespoon or two of hoisin instead of the sweet chilli sauce I’ve put in below or scrap the lettuce and stuff tiny peppers instead. Pimp up your wraps people!
Serves 2 as a main, 4 as a starter
2 little gem lettuce, leaves peeled off and set aside
1 tbsp vegetable oil (not olive)
3 spring onions sliced on the diagonal, one reserved for garnish
Large handful of your textural element of choice e.g. minced water chestnuts
1 inch grated ginger
2 crushed cloves garlic
1 minced green or red chilli or 1 tbsp Siracha sauce
2 tbsp soy sauce
2 tbsp Shaoxing wine (rice or white wine vinegar if desperate but the Shaoxing lends a special flavour)
2-3 tbsp sweet chilli sauce (or hoisin if you prefer)
1 tsp sesame oil (not necessary but good if you’ve got it to hand)
500g Quorn or other vegetarian mince
1 handful fresh coriander including stalks, chopped, if you have any
- Prepare the lettuce by washing, drying and then peeling off the leaves individually then placing them decoratively on a large serving dish
- Heat the oil in a large wok or sauce pan. Throw in the first two spring onions plus your ‘textural element’ and stir fry for a few minutes
- Throw in the ginger and garlic (and fresh chilli if using) and fry for about a minute, not allowing them to stick to the base of the pan. Add the Five Spice powder here if you’re using it.
- Add the vinegar and soy sauce and stir quickly
- Add the mince and mix through well.
- Add the sweet chilli or hoisin sauce plus the Siracha if using it.
- Add the coriander if you have it, stir well ensuring everything is warmed through.
- Place large spoonfuls in each lettuce leaf. Drizzle with sesame oil and sprinkle with the second spring onion. Serve whilst still warm.