Marinate the cubed quorn with the vindaloo spice paste for 2-3 hours.
Then in a large wok add the oil.
When it is hot add the chopped onions and fry till golden brown.
Add the garlic ginger and green chillies and fry for 2 minutes.
Add the marinated quorn with all the paste.
Stir frequently and reduce the heat to a medium level.
Add one cup of water and bring to a boil.
Reduce the heat and cook over a low fire for 20 minutes.
Add salt if required