It finally happened! After years of lobbying by vegans across Britain, Quorn has produced vegan products!
Quorn is probably the most well-known meat alternative in the UK, so to have such a big household name producing vegan food shows just how popular veganism is becoming.
The ‘Hot & Spicy’ burgers are very tasty. The coating is nice and crispy with the inside remaining tender and of a good texture. Despite their name, they are not all that hot or spicy but have a pleasant kick to them, which allows one to enjoy them without running for a glass of water after every bite. Perfect for when you are feeling a bit lazy, the burgers go very well with vegan mayonnaise and BBQ sauce.
Serving Suggestion: The Ultimate Double Burger! – Assemble the burgers in a burger bun as follows: Burger, vegan cheese (I used Violife cheddar), BBQ sauce, burger, BBQ sauce, onion rings. Feeling healthy? Add some side salad.
As well as the burgers, Quorn have also brought out vegan ‘Meat Free Pieces’ and both products are currently available from selected Waitrose and Asda stores. Please note that the rest of the Quorn range sadly remains unsuitable for vegans.
- 100g potatoes – peeled and chopped
- 1/2 pack of vegan sausages (such as Fry’s or Linda McCartney)
- Frozen peas and/or carrots
Boil the potatoes until very soft and then drain and mash, adding a little soya milk or margarine if desired. In a separate pan, boil the peas and carrots until tender, but not too soft. Grill the sausages as directed on the packet. Then serve together with vegetable gravy.
For a Scottish twist, serve with McSween Vegetarian Haggis instead of sausages.
- 1 onion – peeled and sliced
- 1 courgette – sliced
- Mange tout
- Baby sweetcorn
- 1 red pepper – de-seeded and chopped
- 100g Mushrooms – sliced
- 1 tablespoon of vegetable oil
- Small can of coconut milk
- Vegan Thai green curry paste (such as Thai Taste)
- Rice or rice noodles
- Fry the onion until soft, then add the other vegetables and cook for a few more minutes.
- Add the can of coconut milk and the curry paste and simmer until the vegetables are soft.
- Cook the rice or rice noodles as directed on the packet and then serve with the curry.
For extra protein, and an aurthentic twist, add some cubes of tofu when frying the vegetables.
- 1 onion – peeled and diced
- 2 garlic cloves – peeled and crushed
- 2 tsp grated root ginger
- 1 tsp garam masala (or curry powder)
- 1 tsp turmeric
- 1 mug-full of red lentils
- 1 tbsp vegetable oil
- In a saucepan, fry the onion until golden
- Add the garlic, ginger, garam masala and turmeric and cook for a minute or two more, stirring frequently.
- Add two mugs of water to the saucepan, followed by one mug of red lentils and simmer until the lentils are soft.
- Cook the rice as directed on the packet and serve with the dahl
For additional flavour and nutrition, you can also add a handful of sliced mushrooms before the ginger and garam masala, and/or a small bag of spinach just as the lentils begin to turn soft.