Ingredients

  • 1 onion, sliced
  • 2 tsp vegetable oil
  • 1 carrot, thinly sliced (100g)
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 5g garlic paste
  • 5g ginger paste
  • 200g vegan Quorn pieces or similar alternative to chicken
  • 500ml vegetable stock
  • 1 small tin of pineapple chunks including the juice (227g size)
  • 1 tsp brown sugar
  • 1 tbsp white wine vinegar
  • 1 tbsp ketchup
  • 1 tsp tomato purée
  • 1 tsp soya sauce
  • 2 tsp cornflour, mixed in a little water

For garnish

  • 1 spring onion, sliced thinly on the angle

      Method

      1. Gently fry the onions for 5 minutes.
      2. Add the carrots, peppers, garlic and ginger. Cook for another 5 minutes.
      3. Add the ‘chicken’ pieces and stock. Simmer for 10 minutes.
      4. Add pineapple chunks and juice, sugar, vinegar, ketchup, tomato purée and soya sauce.
      5. Mix the cornflour with a little water and add to the pan. Bring to a simmer while stirring. Allow to simmer for 5 minutes.
      6. Garnish with thinly sliced spring onion.
      7. Serve with rice.

      For more great ‘Sustainable’ recipes, click here.

      Recipe details

      Serves: 4

      Prep time: 0 hr

      10 mins

      Cook time: 0 hr

      25 mins

      More recipes

      • 29 November 2018

        Snickers Pie

      • 11 November 2013

        Martin Shaw’s Christmas Pudding