Good quorn recipes?

[anonymous-user]

Don't judge me.

I am in a situation where I need to (and will relatively regularly need to) cook something free from pretty much everything. No dairy, gluten, meat, or (I think) egg. So that's looking like a quorn and veg diet.

Quorn is the food of the devil as far as I'm concerned.

Before I lose the will to live, is there anything I can do to quorn to make it actually tasty, given the above constraints?

Or any decent veg/free from recipes that you know of?

Thanks in advance - although I'm not expecting this to be a particularly highly read thread!

[Mammasaid]

Living with a vegetarian, I quite often have to eat the vile stuff.

Just add flavour, flavour and more flavour. Then some more......

Chilli's quite good in this respect.

You have my sympathies.

[Bill]

There are loads of better options. Even jacket spud and baked beans IMO.

[anonymous-user]

I know. I hate myself for this.

[mcg_]

linda mccartney mozzarella burgers Are great

[anonymous-user]

Thank you. That actually looks pretty good. I will analyse and see how I can make it fully intolerant-tolerant.

[2gins]

My experience with various lentil stuff is to add so much chilli you can only eat just enough to take the edge off the hunger. Lbs will fall off.

BBC good food have a lentil squash salad recipe that's ok. Dressing might cause trouble but its ok without.

[Chimune]

The southern fried burger things are actually ok.
They used to do fajita strips too which were good for stir fry and wraps.
Yiu can try and marinade them but best to just make a good sauce and use them for bulk tbh.
When eating quorn, I always find it helps to think 'thank fk this isn't tofu'.

[21TonyK]

Be aware that some Quorn products contain egg and gluten, you need to pick and choose what you use.

If fish off the menu?

[anonymous-user]

21TonyK said:

Be aware that some Quorn products contain egg and gluten, you need to pick and choose what you use.

If fish off the menu?

Nope - fish (not salmon, yuk) and seafood are OK, except I am allergic to shellfish and am Vomitmonster XL if I eat it.

Cod fillets and mash/pots would be cool but butter is a no-no.

I'm going to try a quorn lasagne at the weekend but I hold little hope for it. I think the "pieces" are pretty safe.

No wonder everyone in the free-from aisle always looks like they're ready to end it all.

[tribalsurfer]

OpulentBob said:

Nope - fish (not salmon, yuk) and seafood are OK, except I am allergic to shellfish and am Vomitmonster XL if I eat it.

Cod fillets and mash/pots would be cool but butter is a no-no.

I'm going to try a quorn lasagne at the weekend but I hold little hope for it. I think the "pieces" are pretty safe.

No wonder everyone in the free-from aisle always looks like they're ready to end it all.

To get a dairy free mash, i slowly roast garlic in a good olive oil and use that instead of butter.

For me quorn mince isn't that bad and as previously stated add lots of flavour. Unlike beef mince where you brown and add a sauce, the key with quorn is throw it all in together and let it simmer for absolutely yonks, keep adding water if it goes too stodgy.

[JerryDXB]

Mrs Jerry is vegetarian and lactose intolerant so I’ve become quite used to cooking with Quorn over the years. I tend to mainly use the Quorn mince which is good because it absorbs the flavours of whatever you are cooking it with. Simply use it as you would lamb or beef mince ... chillis, shepherds pies, bolognese, lasagne etc (I’ve actually served these dishes to friends and, on occasion, they have been unaware it was Quorn ... could be due to the red wine though!). Quorn themselves have a website dedicated to recipes using their stuff which has some interesting options.

Some recent stuff I’ve tried ...

Moroccan spiced Quorn “meat”loaf -



Quorn and Guinness suet puddings (you can get veggie suet) -



Quorn Scotch eggs (may not be suitable for OP) -



Personally, I’d rather have the meat option but if you have no choice then Quorn is a good alternative.

Edited to add - I use an olive oil spread as a butter replacement in all of the cooking we do.

Edited by JerryDXB on Thursday 31st January 07:25

[anonymous-user]

Colour me inspired... Those suet puddings look da bomb.

Thank you.

And the garlic/olive oil thing - inspired!

[HTP99]

The wife for January has gone veggie, she says she'll probably go back to chicken but keep red meat out as it bloats her; not that she had much in the first place, just mainly mince.

So I've been cooking with her in mind and just used Quorn instead of mince beef for chilli's and spag bol, I cook for my daughter and I and cook seperatly for the wife and then just divide the remaining and freeze it, she is more than happy with the Quorn alternative.

I think Quorn mince has an awful texture and the few ready made products that I've tried, it just seems it is overloded with herbs and flavourings to give it any resemblance of a decent taste2hilst actually masking something that has no taste.

It's not for me.

This is great chilli, for the wife I just use Quorn:

http://www.hairybikers.com/recipes/view/chilli-con...

[ZedLeg]

Just to echo what someone else said. Unless the packaging is specifically marked as vegan, quorn has egg in it.

The morrison’s own brand soy mince is basically the same but vegan. I’d actually say the texture is better.

[ZedLeg]

HTP99 said:

The wife for January has gone veggie, she says she'll probably go back to chicken but keep red meat out as it bloats her; not that she had much in the first place, just mainly mince.

So I've been cooking with her in mind and just used Quorn instead of mince beef for chilli's and spag bol, I cook for my daughter and I and cook seperatly for the wife and then just divide the remaining and freeze it, she is more than happy with the Quorn alternative.

I think Quorn mince has an awful texture and the few ready made products that I've tried, it just seems it is overloded with herbs and flavourings to give it any resemblance of a decent taste2hilst actually masking something that has no taste.

It's not for me.

This is great chilli, for the wife I just use Quorn:

http://www.hairybikers.com/recipes/view/chilli-con...

I will say that no veggie mince tastes like beef mince. It’s really just an easy way to add protein to a meal. You will have to add things to the dish you’re making to get the savoury flavour you’d get from beef.

Also quorn goes really spongy if you over cook it. If I’m using it for a chilli or whatever, I make the sauce and add the quorn to warm through at the end. If you want something for a slow cook use beans and/or lentils.

[HarryFlatters]

Wifey and I eat vegan/veggie through the week, so I've become quite familiar with the stuff.

Morrison's own brand mince is vegan, so doesn't have egg like Quorn mince. I make tacos with it most weeks.

I posted on the diet thread in the health forum a recipe for vegan kebab salad bowls.

Sweet potato mash with Cauldron foods 'Lincolnshire style sausages' is pretty good. Slice up the sweet potato and bake it rather than boil it, much better flavour that way.

One thing that I have noticed is that I seem to use a tad more salt than I would normally, and you have to get your head adjusted to the change in mouthfeel. You can also think about nothing having died in the making of you tea, and that you're lowering your CO2 footprint, if such things concern you.

Be prepared to fart A Lot More than before.

It's really not that bad.

[Bill]

OpulentBob said:

I am in a situation where I need to (and will relatively regularly need to) cook something

How often are we talking? Could you just get away with fish dishes??

[anonymous-user]

2/3 times a week I would say. I have stocked up on fish, but am struggling with the gluten and dairy free side of accompaniments. I've been scouring the quorn website but it's obviously only quorn. Linda Mac stuff looks quite attractive but that's all relative!

[dxg]

Am I the only one who can't eat even the tiniest amount of quorn without paying for it over the next few days, if you get my drift...