Quorn Mince

I've decided to try my Chili using Quorn Mince.  I mentioned this to my friend yesterday and he (A veggie for years) mentioned that you do not have to cook the quorn very long at all.

So I'm curious, I don't have to brown the quorn, but it's frozen, do I cook it enough to defrost?  Also if I'm meant to cook for 15 minutes, do I cut that time by a lot?

I really wish I was better at this cooking business!  I'm trying

i've often make my spag bol with quorn.  he's right- you don't need to brown the "meat" per say- i saute onions & garlic until quite soft, then throw quorn in for about 5 mins- perhaps less- then i throw in my canned tomoatoes... (in comparison to when i make spag bol from "proper mince" where i saute my meat & onions & garlic all together)

good luck babe!

OK, that seems easy enough.  Thank you!!!

I really wish I was better at this cooking business!  I'm trying

you'll get there!   it's cool that you're trying! 

Thank you

I makie chilli with it, mainly because you need to throw lots of flavour into quorn as it doesn't have any of it's own. I usually fry off the garlic and onion, put in the quorn for a few minues with the chilli powder/fresh chilli/cumin, and then tinned tomatoes and oregano and cook for about 20 mins, adding the tinned red kidney beans near the end. The quorn doesn't "need" a lengthy time to cook but I think the chilli does just to infuse the flavours into the quorn.
I also freeze some as well.

Chilli should not have tomatoes in it!     


(modified to add:  this is my personal opinion, not a gospel-truth fact!)

I makie chilli with it, mainly because you need to throw lots of flavour into quorn as it doesn't have any of it's own. I usually fry off the garlic and onion, put in the quorn for a few minues with the chilli powder/fresh chilli/cumin, and then tinned tomatoes and oregano and cook for about 20 mins, adding the tinned red kidney beans near the end. The quorn doesn't "need" a lengthy time to cook but I think the chilli does just to infuse the flavours into the quorn.
I also freeze some as well.

Cool!  Someone also suggested a beef oxo cube for flavour. (I'm not a veggie, just wanting to try something low-fat)  I freeze it too when I have to much.  My husband is not a fan.  I also make it a day ahead because it always tastes better the next day to me.

Chilli should not have tomatoes in it!    

LOL!  I've never had it otherwise, so you will have to make some for me one day!

I've never had it otherwise, so you will have to make some for me one day!

will do!

Cool!  Someone also suggested a beef oxo cube for flavour. (I'm not a veggie, just wanting to try something low-fat)  I freeze it too when I have to much.  My husband is not a fan.  I also make it a day ahead because it always tastes better the next day to me.

Yes, I usually add a dash of Worcester sauce for added flavour.
I'm not veggie either....but "discovered" Quorn mince when I was following Slimming World and it was great for a very filling "green day" meal with some rice.

Chilli should not have tomatoes in it!     

I love tomatoes in mine!  And sweetcorn, and black and kidney beans!  Mmmmm with warm cornbread.....

Where does the tomatoes/no tomatoes divide come from?  I'm from a tomato region.  But no beer in it, usually.

Quorn mince.. I find it tastes a bit dusty or something, compared to veggie ground round in NA.  I defrost it and let it sit with the garlic and other spices for a loong time.  Of course, there's no need for it at all, it just adds a meat-like texture.  Beans alone are fine by me.

Not sure if it's a regional thing or what.  I'm from Los Angeles and we always had chili with tomatoes in it.  I'm guessing it's personal preference?

I make burritos with mine.

1 package quorn
1 tin refried beans
1 jar of Discovery sauce (I use enchilada)
1 large onion
mushrooms

Take a saucepan and drizzle olive oil. Dice onion and mushrooms and saute.
Add refried beans, quorn and Discovery sauce. Stir until hot.

Spoon in mixture into flour tortillas, and turn around, so they look like enclosed burritos.

I always rub some soured cream on mine, add an abundance of watercress and cherry tomatoes. It's a nice combination of hot and cold.

My husband likes me to sprinkle a little red leicster on his burritos, put them under a grill briefly, and then add the vegetation.

I like this dish because constructing it takes 10 minutes, and it only uses one pot to cook. And it makes easy to nuke leftovers for the next day.

I make burritos with mine.

1 package quorn
1 tin refried beans
1 jar of Discovery sauce (I use enchilada)
1 large onion
mushrooms

Take a saucepan and drizzle olive oil. Dice onion and mushrooms and saute.
Add refried beans, quorn and Discovery sauce. Stir until hot.

Spoon in mixture into flour tortillas, and turn around, so they look like enclosed burritos.

I always rub some soured cream on mine, add an abundance of watercress and cherry tomatoes. It's a nice combination of hot and cold.

My husband likes me to sprinkle a little red leicster on his burritos, put them under a grill briefly, and then add the vegetation.

I like this dish because constructing it takes 10 minutes, and it only uses one pot to cook. And it makes easy to nuke leftovers for the next day.

Makes good sloppy joes too!