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Szechuan Quorn Crackslaw with Peanut Butter
Victoria Haneveer

Vegetarian Szechuan Peanut Butter Crackslaw

Quorn, or another kind of meat alternative, stars in this dish, along with peanut butter, Szechuan seasonings, chili and more, for an exciting meal to suit a low carb diet.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Low Carb
Cuisine: Chinese
Ingredients Method Notes

Ingredients
 

  • 1/2 pound (225g) Quorn, TVP or similar meat alternative
  • 1 teaspoon white wine vinegar
  • 1/2 chopped red bell pepper
  • 1 inch ( 2 1/2 cm) chopped zucchini (courgette)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 5 chopped mushrooms
  • 1/2 chopped red onion
  • 7 oz (200g) shredded cabbage
  • 7 oz (200g) chopped carrot
  • 1/4 teaspoon Szechuan pepper
  • 1 tablespoon peanut butter
  • 2 tablespoons vegetable oil
  • 2 tablespoons soy sauce
  • Chili sauce, to taste
  • Salt and black pepper, to taste
  • Cilantro, for garnish (optional)

Method
 

  1. Heat the oil and stir fry the vegetables until they are tender.
  2. Stir in everything else except the Quorn and cilantro.
  3. Cook for 2 minutes.
  4. Add the quorn and stir well to mix it in.
  5. Cook for 3 minutes, stirring all the time.
  6. Taste the crackslaw again and season again if necessary.
  7. Serve garnished with cilantro if liked.

Notes

  • 6 net carbs per serving