I need some information about quorn?

I like the taste. Here's some recipes I've used:

Veggie-Chicken Vegetable Stew

•1 bag of Quorn Tenders

•1 cup carrots, in 1/2-inch chunks

•1 cup celery

•½ onion, diced

•2 cups fresh spinach, shredded

•1 (14.5 ounce) can diced tomatoes with juice

•1 cup dry lentils

•1/2 cup mock chicken broth + water

•1 teaspoon dried Italian herbs

•8 garlic cloves, peeled and sliced

•Salt and pepper, to taste

Combine lentils and water/broth, bring to a boil. Lower heat to simmer, add tomatoes, onion, carrots, and celery. Cover and let simmer 30-45 minutes. Add water if necessary. Add spices last 15 minutes to taste. Taste and re-spice if necessary before serving.

Winter Solstice Vegetarian Chicken Noodle Soup

6 cups of pure water

¾ cup Vegetarian Chicken Soup Base

6 organic celery stalks, chopped

1 ½ cups sweet onion

6 carrots, chopped finely

1 package organic noodles (rice, corn or barley)

1 package of Quorn Tenders (or use leftover Quorn Turkey Roast cut up)

Sauté Tenders lightly in olive oil. Heat water, add soup base, stirring gently. Add vegetables, noodles (consider breaking them into 1-2 inch pieces) and Quorn Tenders.

My version of spaghetti:

1/2 to 1 cup cooked brown rice

1 Quorn cutlet, cut-up

1 sliced up zucchini

Basil

Oregano

Garlic

Mariana Sauce

Mix together, heat and serve.

Black beans or pinto beans

Brown rice

Cilantro

Red pepper

Salsa

Guacamole

Cut up Quorn

Serve mixed together or make into a burrito

Quorn is really good if you have meat eaters to dinner that expect to be catered for, they can't tell the difference when you use the mince! My sister (who admits to eating too much meat often replaces her main meal meat with quorn mince). For me, it's ok. Not great - I do like my stir fry and roasted veg better, but it's a cheap and easy way to bulk a meal out, or throw together for a quick dinner when you get back from work and couldn't be bothered cooking.

The so-called chicken pieces don't seem to taste of very much (but then again, I heat them up with a jar of curry sauce and tinned chick peas for the quick eat option)

I can't remember what actual sausages taste like, but the quorn ones are really quite reminiscent of meat and have a peculiar texture. I don't recommend.

Never had any digestive problems with any quorn product, though. On the whole - better than TVP, but nowhere near as good as Tesco's spicy beanburgers - yum!

Yes, Quorn is very good. My only caveat is that it's high in sodium, so I limit my consumption.

Do you eat mushrooms? The mycoprotein used to make Quorn is closer to them than to mold. It's kind of a moot point, though, because mold is so prevalent in the general atmosphere that you already eat some every day, you just didn't realize. Ask any microbiologist.

only curious, yet did a doctor assist you recognize to stay away from soya products, or did you settle in this after some thing you examine? i've got heard a similar issues, yet once you think approximately that people in Asian international places have been eating soya products for hundreds of years without unfavorable outcomes, it makes me contemplate whether soya's quite the difficulty, or if there are people that want it to be a difficulty. My mom has a critically underactive thyroid, and her surgeon is attempting to get her to devour extra soya (no longer unavoidably to help her thyroid, yet for different motives inclusive of a candida detox). Self-prognosis isn't generally a stable thought with allergies, and with each little thing, i think of moderation is significant Onto something of your question. As others have pronounced, seitan is a sturdy option in case you may tolerate wheat; and beans, lentils, and nuts are all stable components of protein. It would not must be boring the two. you additionally could make your guy or woman veggie burgers out of beans with or without rice. you additionally should try quinoa. that's a pseudo grain that's an entire source of protein and somewhat tasty. additionally check out the hyperlink below for a communicate of vegan/soy/hypothyroidism. stable luck. i'm hoping you come across a thank you to make a vegetarian weight-help plan artwork for you.

um well i usually eat the quorn mince the chicken they taste quite close. the roast doesn't taste anything like the actually stuff but is still nice and i never liked the sausage but it depends on your taste really

I'm extremely grossed out by things that taste weird, but Quorn "chicken nuggets" taste extremely close to chicken. <3

I've tried several of the products and my favorites are the quorn tenders (US name) and the meatless balls.

It's a fungus grown on metallic cylinders in a factory. It's actually really good, does not cause stomach upset at all.

not sure what it tastes like but heres a couple new recipes for u to try if u'd like.....

Vegetarian Pot Pie

Ingredients

1 tablespoon unsalted butter

2 small heads fennel, finely chopped (about 3 cups)

1/2 medium yellow onion, finely chopped

2 medium carrots, peeled and finely chopped (about 2/3 cup)

12 ounces white button mushrooms, sliced (about 5 cups)

1 small russet potato, peeled and diced small (about 2 1/2 cups)

1/4 cup all-purpose flour

1 cup low-sodium mushroom broth

1 cup whole milk or soy milk

1 cup frozen baby green peas

1/4 cup thinly sliced fresh chives

1/4 cup parsley

1 tablespoon white vinegar

1 large egg yolk

7 ounces store-bought puff pastry or pie dough, defrosted if frozen

Directions

1.Heat the oven to 400 degrees F and arrange a rack in the middle.

2.Melt butter over medium heat in a 3- to 4-quart Dutch oven or heavy bottomed saucepan. When it foams, add fennel, onions, and carrots, and cook until just soft and onions are translucent, about 2 minutes. Add mushrooms and potato, season well with salt and freshly ground black pepper, and stir to coat. Cook, stirring rarely, until mushrooms have let off water and are shrunken, about 6 minutes.

3.Sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone, about 1 to 2 minutes. Carefully add broth and milk, stirring constantly until mixture is smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.

4.Remove from heat, add peas, herbs, and vinegar, and stir to coat. Season well with salt and freshly ground black pepper. Turn filling into an 8 by 8-inch baking dish.

5.Whisk egg together with 2 teaspoons water and a pinch of salt until evenly mixed. Set aside.

6.With kitchen shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish. Brush dough with egg wash and cut slits in the top to vent. Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, about 25 to 30 minutes. Let sit at least 5 minutes before serving.

OR

Open-Faced Calzones with Spinach and Artichokes

Ingredients

1 box chopped spinach, 10 ounces

1 loaf ciabatta bread, (flat, rectangular or oval shaped Italian bread, 12 to 14 inches long and 8 inches wide – substitute focaccia loaf if ciabatta is not available to you)

Extra-virgin olive oil, for drizzling

2 cups ricotta cheese

2 cloves garlic, chopped

3 tablespoons chopped flat-leaf parsley, a handful

1/4 cup grated Parmigiano or Reggiano, a generous handful

1 can artichokes, drained and sliced

Salt and pepper

2 cups shredded mozzarella or Italian cheese blend available on dairy aisle in sacks

The Big Dipper: Simple Marinara Dipping Sauce, recipe follows, optional

Directions

1.Preheat oven to 400 degrees F.

2.Defrost spinach 6 minutes on high and wring the spinach dry in a kitchen towel.

3.Crust bread in oven for 5 or 6 minutes. Remove and split bread in half from end to end as if it were a large sandwich roll.

4.Turn broiler on. If your broiler is too small to place ciabatta breads under it, you can melt the cheese in oven as well, see below, it simply browns faster under broiler.

5.Drizzle hot bread with extra-virgin olive oil. Mix ricotta, garlic, parsley and grated cheese. Spread the mixture evenly over the bread halves then dot with the defrosted chopped spinach. Evenly distribute the sliced artichokes, season the breads with salt and pepper and top with an even layer mozzarella cheese. Melt and brown the cheese under the broiler 3 minutes, 1 rack down from the top of the oven. If you are using the oven rather than broiler, the cheese will take 6 or 7 minutes to brown. Cut into bread into wedges and serve. If desired, serve with Dipping Sauce.

The Big Dipper: Simple Marinara Dipping Sauce:

1 tablespoon extra-virgin olive oil

3 cloves garlic, finely chopped

1 teaspoon hot red pepper flakes

1 tablespoon anchovy paste, optional but recommended

1 tablespoon chopped flat-leaf parsley

1 (15-ounce) can crushed tomatoes

Salt and pepper

Heat a small pot over medium heat. Add extra-virgin olive oil, garlic, pepper flakes and anchovy paste. Cook 2 minutes. Add parsley, tomatoes, salt and pepper. Stir sauce, bring to a bubble and simmer 5 minutes over low heat then place in small bowl and serve.

Yield: 2 cups

OR

Wild Mushroom Quesadillas with Warm Black Bean Salsa

Ingredients

2 tablespoons extra-virgin olive oil, 2 turns of the pan, plus some for drizzling

16 crimini mushroom caps, baby portobellos, with stems, trimmed and thinly sliced

12 shiitake mushrooms, thinly sliced, stems discarded

Coarse black pepper and salt

1 tablespoon (a few sprigs) fresh thyme leaves, chopped, or 1 teaspoon dried

4 large flour tortillas, 12 inches in diameter

2 cups shredded sharp white cheddar

Salsa:

1 tablespoon extra-virgin olive oil, 1 turn of the pan

1 small onion, chopped

2 cloves garlic, chopped