I find Quorn very useful: as a non-meat eater living with a meat-eater, it gives me the opportunity to make almost any dish meat free, whether it’s using Quorn fillets in curries, or sausages, burgers, lamb-style cutlets, peppery “steaks” or Quorn nuggets: our favourites! I haven’t tried their fishless fingers yet!
Another extremely versatile product is Quorn mince.
I have always been interested in advertisements and now that I work in advertising I seem to be even more tuned into selling methods, so it seemed odd to see a Quorn ad that didn’t even mention the fact that it’s meat free (which is why I buy it).
What they do emphasise is that this product is low in fat.
100g of Quorn mince have 105 calories, 14.5g protein and only 2g fat.
100g of cooked beef mince have 214 calories, 18g of protein and 15.3g of fat!
Quorn mince is made from 3 ingredients: Mycoprotein (88%), rehydrated free range egg white and roasted barley malt extract.
As explained on the box “Mycoprotein is a nutritious member of the fungi family which is naturally low in fat (less than 3%) and high in protein and fibre.
It’s freezable and you can cook it from frozen or from the fridge in a very swift 12/10 minutes respectively, or even in the microwave.
I find it great as it enables me to make a vegetarian but quite meat-like versions of anything from cottage pie to lasagne, so I don’t have to cook a separate meal for my boyfriend!
Also, it doesn’t stink of disgustingness like real beef mince when cooked: isn’t the smell of minced beef repulsive?
So yesterday I made my Chilli con Quorn
Ingredients that will make 4 portions in about 20 minutes:
- 1x350g pack of Quorn mince;
- 1x400g tin of chopped tomatoes;
- 1x400g tin of red kidney beans;
- a dash of extra virgin olive oil;
- 1 gold onion, chopped;
- 2 medium carrots, chopped in small pieces if you like them soft;
- 1 sachet of Chilli con carne spice mix;
- Seasoning and extra chilli flakes, to taste;
- 1 lime, 2 sliced spring onions and rice to serve
-Start off by frying the chopped onion and carrots with a drizzle of extra virgin olive oil in a big pot;
-If you are having rice with it, start making it now;
-Once the onion and carrots have softened, add the spice mix with the amount of water needed, 1 can of chopped tomatoes, 1 can of red kidney beans and the Quorn mince (no need to brown it and drain all the fat like with beef mince!) give everything a gentle stir;
-Let it simmer for about 10 minutes, taste and add extra seasoning and chilli to taste;
-Squeeze a lime over it, add the spring onion and serve with rice or naan bread if you’d like a Mexican-Indian fusion meal like me!
Enjoy your vegetarian sustainable healthy chilli!
Do you like Quorn or meat free products?
Do you use them because you don’t eat meat, a healthier choice or to eat sustainably?