Last week, I was invited to a Quorn vegan cookalong where we learned to prepare some quick and easy 15-minute recipes using the Quorn vegan range.
I cook mostly from scratch but there are a few occasions when I enlist the help of meat substitutes for a change from our regular meal pattern. I always keep a few packs of Quorn in my freezer. My kids love it and so do I as it is such a time saver, especially when we are rushing around between after-school activities and homework. I like it as a subsitute to meat whether I have to cook a family meal or whether we are having guests with different dietary styles. For carnivores, Quorn tastes and feels like meat and as far as everyone else in concerned it is actually meat-free.
If you have never tried Quorn before, you might be interested to know that it is made from fermented mycoprotein (i.e. fungi) which is textured, frozen and seasoned to resemble meat. Naturally low in fat, Quorn is high in fibre and protein making it a healthy alternative to meat. Because Quorn has a low iron content, it is best to combine it with plant-based foods rich in iron such as dark greens, lentils, beans, tofu etc…
Quorn vegan launched around 3 years ago and the range has been expanding ever since to include fillets, burgers, nuggets, deli slices, strips, sausages, pieces etc….
I have used the mince and pieces to make more elaborate recipes such as this Moroccan Quorn Meatloaf with Creamy Harissa Dressing , Quorn Chicken Style Pieces and Leek Pie or One Pot Spanish Quorn Chicken & Rice. When it comes to nuggets and sausages though, I am a bit clueless. They often end up in the oven or on the stove, served with some steamed vegetables and a dollop of ketchup.
Hence I was glad to get to learn some new tricks and try out new ways of preparing Quorn. We not only took turns cooking a series of four dishes but also enjoyed a meal all together at the lovely Underground Cookery School. My favourite dish was the Quorn & Sweet Potato Curry which was cooked in a light sauce without coconut milk. The Thai Style Nuggets are a very unusual recipe which is not too spicy so the kids can enjoy it too. And with Christmas just around the corner, the two sausage dishes are the perfect add-ons to the party season. The sausage twists can be a little bit dry though, so make sure you have a nice dip at hand.
Here are details of the four 15-Min Quorn vegan recipes. Hope you enjoy them as much as I did!
Thai Style Sweet & Sour Vegan Nuggets with Sticky Rice
A Thai style sweet and sour sauce with a hint of lemon, drizzled over tasty Quorn Nuggets and served with a sticky Thai style rice.
Prep Time: 15 minutes
Cook Time: 15 minutes, plus 15 minutes to soak the rice
20 Quorn Vegan Nuggets
1 tbsp vegetable oil
3 cloves garlic crushed
½ tsp paprika
1 lemon, zest
2 tbsp lemon juice
2 tbsp low salt soy sauce
2 tsp brown sugar
2 tsp cornflour mixed to a paste with a little water
350g Thai style sticky rice, soaked in cold water for 15 minutes
150g carrots, sliced into very thin batons
1 bunch spring onions finely diced on the diagonal
- Pre-heat the oven to 200°C / Gas 6.
- Drain the rice and cook as directed on the pack.
- Place the Quorn Vegan Nuggets onto a baking tray and bake for 12-14 minutes or until core temperature is reached. Do not overcook.
- Meanwhile, heat the oil in a small pan and gently cook the garlic for 1 minute, until soft but not coloured. Stir in the paprika.
- Add the water, lemon juice and zest, soy sauce, sugar and cornflour. Bring to the boil, stirring constantly until thickened.
- Blanch the carrots in boiling water for 3 minutes then drain.
- To serve, divide the rice between 10 bowls or noodle pots, add the carrots and 3 Quorn Vegan Nuggets to each bowl. Divide the sauce between each dish, drizzling it over the nuggets.
- Top with some finely chopped spring onions.
Tip – Try adding baby sweetcorn to the rice. Also delicious made with Quorn Southern Fried Bites
Healthy Sausage Twists
Delicious Quorn Sausages cooked in puff pastry; a twist on the traditional sausage roll.
Prep time: 10 minutes
Cook time: 15 minutes
8 Quorn Sausages
125g puff pastry, ready rolled
dairy free milk
400g sweet potato, peeled and cut into large dice
25g butter seasoning
100ml vegetable gravy granules
- Pre-heat the oven to 200*C / Gas 6.
- Lay out the pastry and cut 10 equal strips, approximately 1.5cm wide, from the shorter edge of the rectangle.
- Wind one pastry strip around each Quorn Sausage to produce a spiral effect and place onto a greased baking tray. Repeat with remaining Quorn Sausages.
- Brush each Quorn Sausage spiral with some dairy free milk and bake for 15-20 minutes until the pastry is golden brown.
- Meanwhile cook the sweet potato in a large pan of boiling water for 8 -10 minutes or until just soft. Drain well then stir in the butter. Mash with a potato masher and season to taste.
- Steam or boil the peas. Make up the gravy granules according to pack instructions.
- Divide the vegetables between 4 plates, add 2 sausages and top with a little gravy.
Tip – For a buffet idea cut each Sausage Twist into thirds once cooked and skewer with a cocktail stick.
Quorn & Sweet Potato Curry
A mild sweet curry with sweet potatoes and spinach.
Prep time: 15 minutes
Cook time: 15 minutes
350g Quorn pieces
2 tbsp Vegetable Oil
3 tsp Cumin Seeds
1 Onions, Chopped
3 Garlic Cloves, Chopped
2 tsp Ground Ginger
2 tbsp Medium Curry Powder or to taste
500 ml Vegetable Stock
300g Sweet Potato, diced into 1cm cubes and par boiled for 3 minutes
200g Spinach leaves
- Heat oil and gently fry cumin seeds, add onion, garlic and Quorn and fry for a further 3 minutes.
- Stir in the ginger and curry powder and cook for a further minute.
- Add the vegetable stock, sweet potato and mango chutney and simmer for 10 minutes, stirring occasionally.
- Stir in the spinach for the last minute of cooking.
- Just before serving top with yoghurt and coriander.
Tip – Deliciously served with rice and naan bread
Quorn Sticky Sausages
A delicious sweet, sticky marinade for Quorn Sausages.
Prep time: 5 minutes
Cook time: 10 minutes
8 Quorn sausages, defrosted
3 tbsp mango chutney
1 tsp wholegrain mustard
1 tsp lemon juice
2 tsp Olive or rapeseed oil
- Preheat the oven to 180°C/Gas Mark 4. Line a baking tray with parchment paper.
- Slice the Quorn sausages diagonally into 4 pieces .
- Mix all the remaining ingredients together in a bowl and stir in the Quorn sausages
- Tip onto the baking tray and cook for 10-12 minutes until hot, sticky and coloured dark golden at the edges.