Quorn mince

domestic_goddess

What can I use this for?

Can I cook it as I would normal mince and use the same sort of recipies?

and can I use it in the slow cooker?

Thanks
:beer:

needaspirin

Quorn mince has all the look and texture of real mince without any of the annoying taste.

lynzpower

Its so low fat too, and brilliant for minimising cholestrol. Now If I could just get OH to eat it :rolleyes:

Yes pretty much use the same as normal mince, but of course you dont need to fry the fat out first.

You can cook Q mince in minutes, I only eat Q or soya mince cos I cant bear real mince unless im making burgers out of it ( gristly fatty bits not for me)
Chilli, bolognaise, shepherds pies etc, mince & onion style pies,

the only thing you cant do with it is grill/ shape it in burgers IYSWIM it wont hold.

Ruby_Pudding

I use it in place of ordinary mince in any recipe that calls for it - although I do prefer the Realeat or Tesco own mince to Quorn. Llittle bit cheaper too and the Realeat one is completely vegan

tinselfairy

I know others who bulk out meat mince with soya mince as it's cheaper.

We use it all the time for things like spag bol, cottage pie, meatloaf etc.

I but mine in Farm Foods where it's a lot cheaper.

lynzpower

I use "savoury" flavour TVP mince from Holland & barrett, god its cheap and it lasts AGES!

summerday

Yes, I make a bolognese sauce in the slow cooker by chucking in a bag of quorn mince, a tin of chopped tomatoes, a carton of passata, any chopped veg you'd like, and sprinkle in lots of herbs. When cooked serve with spaghetti.

Smashing

I much prefer the releat stuff myself, or the dried chunks from H&B etc. I find Quorn very expensive for what it is, and I have no desire to pay for a name.

lightisfading

best in 'wet' recipes really, and add lots of flavouring as has been said won't stick together for burgers etc. be careful if you 'brown' it, as it dries out and sticks very quickly.

f3lix

You can't beat good old quorn on the cob!

Quasar

I use Quorn mince quite often for bolognese sauce and any other dish requiring mince. Sometimes I use it to make lean mince go further, but I quite like it on its own as it quickly picks up the flavours of the herbs etc. you put in.