Help me like quorn

[Ohug]

I think about what it is too much, isn't it some sort of fungus? It puts me off 😬

Tinned lentils take no time to cook

But dried ones would require pre cooking

Had a green lentil, goats cheese and pepper ‘salad’ on Tuesday...but i did ‘cheat’ and use tinned lentils

Could I instead suggest:-
Beyond Meat Burgers
Tesco Plant Kitchen burgers
Richmond’s vegetarian sausages

You can get these all at Tesco and they are just a level up on veggie food.

I used to be able to eat Quorn mince (my husband likes it, I'm not vegetarian) but I think they changed something and I can't eat it now. The sausages are Ok but a bit cardboardy.

As this thread is full of people who can't or don't use Quorn I will try to answer your question, even though I am not keen on it.

It is a fungus, but do you eat mushrooms? If so, look on it as a kind of mushroom. Blue cheese? That is mouldy.

If you struggle with the texture of Quorn then mix it with something else, lentils or meat maybe. If it is the flavour, add something you like.

I have noticed Quorn has changed in the last few years, since the vegan fad began. I used to buy the fake beef slices which have now vanished, and cannot bear the sweetness of the fake ham, so maybe you are justified in not liking it.

I won't buy McCartney stuff because it is gross and contains palm oil, last time I bought the sausages they were incredibly salty too.

Cauldron is better (although same company as Quorn, or was) I find their stuff is edible.

Other vegan processed stuff is over flavoured to my mind but try a few. I found some packets of dry stuff to make burgers which I plan to use possibly in a different recipe form.

Look for soya mince if you can find it.

I also use lentils, split peas etc. but Quorn is quick to use, although not that cheap any more.

But dried ones would require pre cooking

Green do, red don't.

It’s the only meat replacement I like so I use it over any of the other more expensive alternatives for sausages and nugget meals. For mince beef meals my family can taste the quorn so I just use lentils and extra vegetables instead of meat or a replacement

Never had any digestive issues with eating Quorn, personally. We had chilli made with Quorn mince last night. It was OK. I prefer the taste and texture of beef mince but the other two members of my household have decided not to eat beef any more for environmental reasons, which is fair enough. Swamped with lots of other flavours and textures it was not really noticeable that it wasn't meat.

We have also quite often had the 'chicken' versions. Years ago the Southern Fried burgers were a useful standby for a beige meal with waffles or oven chips. I use the fillets as a chicken substitute in a casserole or curry. We used to get Quorn and mushroom pies as well and keep them in the freezer. Indistinguishable from the real thing.

I don't get all the revulsion from the fact that it's factory-made and comes from fungus. I love mushrooms and although blue cheese isn't a favourite of mine I don't have a problem with the concept. Yeast is a fungus and yeast is in most bread and beer. Surely virtually all of the meat substitutes/plant-based foods now being mass produced are made in factories? Will people refuse to eat the meat now being produced from cell cultures, rather than by slaughtering animals, because it will be made in factories?

I’m veggie and wouldn’t touch it. Use lentils or beans like pinto or adult instead.

@ErrolTheDragon

But dried ones would require pre cooking

Green do, red don't.

Love red lentils pretty much just for that 😀

I was responding to another poster using dried green lentils

I’m so lazy its tinned all the way

I also use a handful or two porridge oats to give the meat like look and texture.
It was recommended in ww2 to stretch your minced beef meals

Fair enough my example was poor as you might not know snickers contained peanuts. But do eggs say 'warning contains eggs'? I know I've seen peanuts say 'warning may contain peanuts' though so maybe quorn should have a warning too.

Sorry it won't let me quote for some reason

Quorn southern fried nuggets, hash browns and a sprinkling of salad and mayo is one of my favourite lunches.

Aduki not adult! Spell check thinks it knows best

I’m not a huge fan of quorn but I don’t mind the supermarket own brands for quick and easy. Tesco frozen soya mince is probably my preferred version.

I agree with using lentils. I don’t precook but green or brown lentils-they just take longer than red ones. I make versions of this a lot...

www.delishknowledge.com/vegan-lentil-shepherds-pie/

The “mince” part is easily adapted into bolognese/chilli/moussaka type things. I’ve always got some in the freezer.

I'd suggest the OP tries the fillets or cubes first (the latter are good in a curry or stir fry) and see if they go down ok. Then try the mince.

I can't see any rationale for worrying about it being 'a fungus', as others have said we eat mushrooms, also cheeses with mould, yogurt made with bacterial cultures (I affectionately call my yoghurt maker a 'bioreactor') whilst alcohol and bread depend on yeasts.

@Milomonster

Makes be violently ill within minutes of eating it. The stomach pain, vomiting, sweats, runs is horrendous. I have no idea why there is no health warning on it.

There is a health warning on the back of the package which says exactly this - that some people suffer an adverse reaction!

I cannot bear the mince but the sausages are okay sometimes. The meatballs are lovely though. My current favourite is Ricmonds meat free sausages. Which us curious because I could never eat the meat once when I ate more meat

The tescos or Morrison’s frozen mince is so much nicer than quorn. Quorn should only be used as a cavity wall insulation.

Quorn burgers and nuggets are delicious. It can be a really good fake chicken. For fake beef I’d recommend Meatless Farm.

It doesn’t make me ill but it’s the texture that gets me. The pieces / cubes are vile mushy blocks and the mince might as well disappear when you cook it, it turns so wet 🤮 the nuggets are ok tbf.

I find the pea protein and quorn a bit hard to digest.

Green lentils are great though.

The key to quorn is cooking it with plenty of flavour, the more the better. My favourite way to cook it is the "chicken" chunks in enchiladas - sauté onions, peppers, "chicken" pieces and add pasata, enchilada seasoning, can of kidney beans and grated cheese (it's a spice mix, I have made my own but usually get the cheap kit from Lidl), put into soft or corn tortilla wraps and roll, put in oven dish top with more pasata and grated cheese on top. Serve with salad, guacamole and tortilla chips

I didn't know Quorn made anyone else sick too. It's appalling stuff. Never felt as poisoned by food as I have off a Quorn burger. Fortunately I'm not veggie so I'll stick to beef!