Quorn v Meat

1jim

zaxdog wrote: »

We love Quorn and I often make spag bol in the slow cooker with the mince. Always comes out beautifully :j

Farmfoods and Lidl often do special offers on Quorn products.

I've never had any joy in slow cooker, always comes out spongy for me, any tips?

Funky_Bold_Ribena

I do eat quorn and have done for years; to be honest OP I personally think you would be better off cutting your meat with adding extra veg like lentils, more beans, finely chopped courgettes, grated carrots etc; than completely substituting with quorn. Then you will still have the meat you crave and additional nutrients and vitamins with the veg.

zaxdog

1jim wrote: »

I've never had any joy in slow cooker, always comes out spongy for me, any tips?

I cook the onions, tomatoes, herbs etc all day then add the Quorn for the last two hours on low :beer:

LadyDee

VfM4meplse wrote: »

Try it once OP before you fill your fridge or freezer.

Quorn makes me violently and repeatedly sick within 3 hours of ingestion (have re-challenged twice and don't plan to eat it a fourth time) and this is common to a percentage of the population.

What percentage of the population are made sick by eating Quorn? I've been eating it for years and have never heard of this before from other people who eat it.

LadyDee

OP - the sausages are pretty tasty, although I prefer Tesco's own 'Lincolnshire-style Sausages'.

The fillets are good if lightly fried in a little oil, then sliced really thinly in a sandwich - much cheaper than buying the slices.

pelirocco

James_Lahey wrote: »

My daughter is a veggie which I fully encourage, I will not buy her quorn products beacuse -

"Quorn, in fact, is a highly processed food made in giant laboratory vats from a fungus (Fusarium venenatum) which is a mold, not a mushroom. An expert on Fusarium fungus, David M. Geiser of the Pennsylvania State University Fusarium Research Center, told the FDA that calling the Fusarium fungus that is the basis of Quorn foods a mushroom is like “calling a rat a chicken because both are animals.”"

http://www.foodrevolution.org/askjohn/35.htm

That's from a quick Google but there is plenty of info out there if you look (which I did when dd first became veggie.) Iirc it's incredibly processed just to make it possible for humans to digest then they add nutrients, vitamins etc. so the packet looks to be a similar profile to meat.

Just my 2p but I'd stick to other meat alternatives if you feel you need them (although if you are buying decent quality meat and also eat a balanced diet, I can't see it being essential.)

Couldnt agree more , it has a lot of negative press ..........unsurprisingly really as anything processed has got to have health implications

CuddlesTC

LadyDee wrote: »

What percentage of the population are made sick by eating Quorn? I've been eating it for years and have never heard of this before from other people who eat it.

I'm very allergic to Quorn - itching, throat closes up, difficulty breathing etc. I did read somewhere that Quorn allergy is more prevalent than seafood allergy, but I don't know if that's true or not.

Kirri

chrisfreelander54 wrote: »

Been having a think latley, as our diet contains a lot of red meat, lasagne, spaghetti Bol, burgers, etc, due to the fact that we visit our local abbatoir to stock up and they fact that these are the meals we enjoy.

We also eat chicken, and some fish, but as mentioned above its mainly red meat.
I have seen people mentioning quorn in recipes instead of mince, is this something that can be cooked in a slow cooker in the same way we would cook mince and is it a better alternative?

Are there any pros or cons to cooking with quorn?

As regards to taste, is there a lot of flavour and is it distinct as my son can get a little fussy with food sometimes?

Where is the best place to buy, as we do all our shopping @ ALDI, and I'm not sure I've seen any quorn in there?

Regards
Chris.

Tbh I think you might struggle at first with some of the items especially if you are a meat eater that really likes meat/goes to an abattoir :eek: but it's mainly due to a difference in taste/lack of taste compared to meat. Some things ie the mince probably less noticeable - I loved it in spag bol even when I still ate meat. If it wasn't for Quorn I'm not sure I would have given meat up so easily. Though not eaten it in the past year as have gone mostly for tofu instead.

Pros - can take it from freezer and cook straight away, no long cooking times or having to defrost/carefully cook.

Probably as a child I'd have preferred Quorn but then I used to pick out all the dark bits, tubes, fat, blood etc from real meat. I don't see things like the sausages and burgers being unpleasant to children (though my old dog disagreed, he viewed Quorn with suspicion..).

I'd probably go with FBR's suggestion and add in more veg, pulses etc if you are thinking of a swap purely on health basis.

Morrisons used to have some good £1 deals on Quorn though I've not shopped in there or bought Quorn this year.

Maryanneslapcabbage

Asda do their own version of Quorn mince. It comes in big bag bags in the freezer and I think is a better texture than Quorn mince, I really can't tell the difference between this and real minced beef. I don't think I have ever seen it on offer,but it is never as expensive as Quorn.
Makes a really good chilli.

More4me

Another alternative to Quorn mince is soya mince, they come in dry and frozen varieties. I use both. The frozen version i have bought from Sainsburys and Asda.