Cooking Quorn?

seabiscuit

seabiscuit

seabiscuit

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Hi Folks,

Got some friends visiting this weekend and one is a vegetarian. I was thinking of doing a slow cooker of goulash, but where I would usually use pork or beef, using Quorn. Is Quorn ok to slow cook, or does it crumble/go hard?
And also rather than using beef stock, I was going to use veg stock with a bit of marmite for a richer flavor. Anyone know of a reason this wouldn't work?

Cheers for any advice.
 
Only ever used it once in a spag bol, it says on the packet add the quorn 10 mins before end of cooking, I did this and the quorn went really soggy and mushy.

Personally I thought it was awful stuff and wont be using it again
 
Slow cooking it, it doesn't go hard or crumble. It soaks up the liquid/flavour of the dish so the longer you cook it the soggier the pieces will get.

Mind you, the meatballs are quite nice. Why not pick up a pack of them and do a veggie spag bol?
 
My house mate is a veggie and therefore I do have to suffer Quorn every now and again, I'd imagine slow cooking it would just turn it into chunks of mushyness.
As above you're probably best of doing something that doesn't require slow cooking or add them in 20mins before you serve.
 
It's horrible stuff. You'd be better off avoiding quorn completely and doing something with firm (make sure it's firm, not silken) tofu chunks. Cook your stew as completely vegetarian and right at the end fry off the firm tofu chunks in a few spices. Serve them with the stew and you're done.
 
Use the Quorn mince all the time in the likes of spagboll, chilli, etc. It does take up moisture & flavours so if you do it with the onions or add spice to it it's fine. (don't eat red meat much, other than a bacon butty once in a while)

Some of the stuff is trully disgusting, tried the chilli burgers. Imagine wet damp slimey cardboard, and that's not far off... Yuk, never again.
 
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Yeah the mince is actually a decent ingredient if you know what you're doing with it. The 'chunks' are not.
I wouldn't slow cook, but as above.. chillies, bolognese etc work ok with quorn mince.

I'd suggest cooking something that includes veg rather than a meat replacement.
 
fry it first for a few minutes to brown them slightly or it will stay soft and just absorb loads of water

The 'chunks' are not.
Click to expand...
I prefer the cunks but you need to brown them for a few minutes like the mince
 
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To be honest, the only Quorn things I've tried that I haven't gotten on with are the mince (I just don't like the "ground" nature of it, and it doesn't add enough of a meaty texture to the dish) and the *shudder* lamb strips.

We regularly use the chicken pieces in stir frys, meatballs in bolognese and "steak" strips in the odd curry or casserole. I'm also quite partial to their BBQ and Chilli and Ginger (or Lime and Ginger, not sure at the mo) "chicken grills".

If you're worried about Quorn, OP, why not make a traditional veggie meal like Three Bean Chilli?
 
I quite like quorn :eek:

Prefer the pieces to the mince, the mince tends to just turn into mush.
Used it in stir fires, curries and salads in place of chicken.

I also remember Linda McCartney "chicken" and mushroom veggie pies were really good.
Was a while back I had them tho so they may have changed.

As above however a bean chilli would be great and also feed everyone rather than having to make different things. Could do some nachos to go with it.

Make fresh guacamole, tis fantastic stuff.
 
A lot of veggies don't like Quorn either. Use a tin of beans like butter beans, cannellini or borlotti instead of the Quorn. Otherwise, goulash is the same - onions, garlic, tin of toms, seasoning and plenty of paprika. No need for stock :)
 
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