Quorn Instead Of Minced Beef

[Davina61]

I'm doing a potato pie supper for a few friends at weekend two of whom are vegetarian so I thought I would use quorn instead of minced beef. What is the best way to flavour quorn before I add it to the rest of the ingredients.
Thanks.

[Eve]

I would just use normal seasoning, maybe a veggie stock cube and a bit of salt and some mixed herbs. Quorn can soak up quite a bit of liquid so don't go too overboard in case it gets a bit saturated.

[friedgreentomato]

Use some vegemite other than that it won't need anything just some veggie stock and onions and vegetables.

[Tilly2]

To be honest, I wouldn't bother it doesn't taste of anything even if you put loads of flavouring in. I'd stick to a really good vegetarian meal like vegetable mousaka for example.

[Purple_Popple]

Love using Quorn for lasagne/chilli etc..its a great alternative if like me you dont like red meat. Im not a veggie though, just dont like meat much.

[masma]

I always use Quorn mince, no fat! Don't really know what a potato pie is but when I do Shepherds pie I soften an onion,put in a tin of chopped tomatoes, salt and pepper, oxo cube put in the Quorn and heat it all through - in a dish with spud on top!

[andres]

If you haven't already bought the quorn, why don't you try Symingtons Granose meat-free mince ? I make a cottage pie with this and my husband enjoys it even though he is not a veggie. I buy it at Morrisons .

[ethandron]

I always use quorn mince, I find it takes on the flavour of anything so would disagree with tilly. I just chuck it in the pan with onions, carrots, celery and anything else you want to add, put some stock and herbs in and away you go. It doesn't actually need cooking, it's the veg that do. The only thing I don't do with it that I would if I was using minced beef, is fry it as there's no need.
I make a topping for shepherds pie with mashed up cauli and broc and grated cheese, no potato at all, and it's really tasty.

[Tilly2]

Perhaps I haven't been using the right flavourings, ethandron. I have made spaggy bol and chilli con carne but it's been sort of weak and tasteless.

[carrust]

Cut out the middle man & chuck it straight down the loo:-)

[seadogg]

We're nor veggies but we like to keep the saturated fat on the low side. We use dried pulses, cannellini beans being a favourite. also red lentil and onion dahl can be flavoursome (thanks to Indian seamen). These can be added to meat (in reduced quantities). No sure I would serve it to dinner guests but it does us nicely.

[pastafreak]

One thing I learned with the quorn mince was that it does not need a lot of cooking a otherwise it goes sort of 'tough'. If the instructions say simmer 15-20 mins....that's it. More will ruin it. As for seasoning,I found a bit more is better. A powdered stock like Marigold instant bouillon is good.

[ethandron]

I don't know Tilly, maybe. I make spag Bol, chilli, lasagne, anything where I would have used minced beef and unless I've told them, no one has noticed the difference. I've just started to use quorn pieces now too, due to someone's recommendation on here, made a korma with them and it was very acceptable.

[Hopkirk]

Qorn makes me feel grotty - mild indigestion every time.

[Tilly2]

I just think it would be better to do a really nice vegetarian dish rather than a pretend meat one.

[Maydup]

I'm a vegetarian but not fond of meat substitutes. I do make a shepherdess pie using chopped carrots, onions, courgettes all fried. Add to that some green lentils and a tin of toms, some tomato puree, a spoonful of marmite and a drop of water or vegetable stock. Potatoes in the top as normal.

[Davina61]

Thanks a lot you have all been most helpful. Thanks.