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Subbing Quorn mince for beef mince

(18 Posts)
Queenoftheashes Sat 29-Feb-20 22:32:12

I use this with bbq beans

safariboot Sat 29-Feb-20 22:22:05

In that recipe it should be fairly easy. As mentioned you don't fry the Quorn like you do beef mince, you make the sauce then drop the Quorn in. So in a recipe that calls for frying the meat in spices it can be awkward if you're not frying any meat!

Also agree Sainsbury's do a nice soya mince as another option, that one you do fry like beef.

blueskys72 Sat 29-Feb-20 22:21:41

I think Vivera is nicer than Quorn.

PurpleDaisies Sat 29-Feb-20 22:16:43

I would use Sainsbury’s veggie mince instead. It’s much nicer.

MunsteadWood Sat 29-Feb-20 22:16:11

In addition to what PPs have suggested I always add extra fat to quorn dishes, as quorn lacks the fat content of meat (some may see this as a good thing but in general fat = flavour). A big glug of good olive oil or a knob of butter stirred through at the end of cooking will make your chilli extra yummy smile

BedStuy Sat 29-Feb-20 22:15:43

Thanks! All for naught tho as couldn't find any Quorn mince at all in shops! Ordering some from Ocado for next time tho. I can't really get a handle on whether you're actually cooking it or just heating it up!

OP’s posts: |
MrsJamin Sat 29-Feb-20 22:13:34

Something else you might need to adjust too is a little more olive oil as quorn doesn't have oil in like beef mince.

Arthritica Sat 29-Feb-20 22:06:28

Yes, no problem, OP.

Gasp0deTheW0nderD0g Sat 29-Feb-20 15:35:13

Yes, once something is cooked it's irrelevant whether it was frozen before cooking. Watching with interest as I have some frozen Quorn in the freezer that needs using up!

BedStuy Sat 29-Feb-20 09:56:45

Forgot to ask: can I freeze the chilli once cooked if I use the frozen Quorn?

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Arthritica Sat 29-Feb-20 09:21:44

If it's possible, make the sauce the day before. Quorn has no taste of its own so the longer it sits and absorbs flavours, the better.

(I tend to make bolognese and choilli on the weekend to eat in the week because the flavour is better, but if you're in a rush it's will be totally fine.)

No browning, no cooking through - all it really needs is heating up as it's perfectly safe to eat straight from the bag. Much faster than meat cooking.

I add a heaped spoon of Marmite to add the depth of flavour missing, but as a PP said, a beef stock cube would also work ig you aren't needing to keep it veggie.

BrightonBB Sat 29-Feb-20 09:03:11

Try making it with tinned green lentils too - either all lentils or just add a tin to your mince to reduce the amount of mince used. Tastes delicious.

BedStuy Sat 29-Feb-20 09:02:39

Ah great, that's helpful. Feels weird to not be browning it first!

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Ricekrispie22 Sat 29-Feb-20 09:00:29

Make the sauce first, then add the Quorn in the last 10 minutes of cooking. Quorn mince often needs more liquid than other dishes, so a little more stock or passata (100-200ml) than usual should do the trick.
I use this chilli recipe

BedStuy Sat 29-Feb-20 09:00:25


OP’s posts: |
SkaLaLand Sat 29-Feb-20 08:44:09

It doesn't need browning like beef mince but otherwise treat as normal.

We do this all the time and I can't tell the difference if I add a beef stock cube

BedStuy Sat 29-Feb-20 08:42:47

OP’s posts: |
BedStuy Sat 29-Feb-20 08:42:36

Wanted to make my normal chilli but with Quorn mince instead of beef mince in an attempt to cut down red meat... can I simply use frozen Quorn mince in the recipe or do I need to do anything else to it (cook it for less time, cook longer etc)? Never used it before!
This is my recipe

OP’s posts: |

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