3 ms·

My daughter went vegetarian 8 years ago (aged 15) and we discovered Quorn products soon after. We regularly make a Quorn bolognese sauce for pasta, and she love

My daughter went vegetarian 8 years ago (aged 15) and we discovered Quorn products soon after. We regularly make a Quorn bolognese sauce for pasta, and she loves the Quorn herb and garlic chicken fillets. The latter are remarkably accurate and both her sister and boyfriend who are not vegetarian love the flavour and texture. I agree with the poster that commented wondering why Quorn isn't more well known and mycoprotein more popular. It seems like a more well established and faster path to faux-meat protein substitute at scale that could be acceptable to dedicated carnivores.

ChrisRR 4y ago
What country are you in by the way? Here in the UK Quorn is ubiquitous and has always been considered the "boring option" of vegetarian food. The discussion here always seems to be how much vegetarian/vegan options have improved in recent years and aren't just the same quorn/linda mccartney options all the time
- ZeroGravitas 4y ago
  I seem to recall there was some regulatory thing in the US that affected them? Possibly similar to the "you can't call Oat Milk, Milk" thing. edit: > After Quorn's 2002 debut in the United States, the Center for Science in the Public Interest (CSPI) disputed the original labeling of Quorn as a "mushroom based" product, since Fusarium venenatum is not a mushroom (rather, it is a microfungus).[42]
- phs318u 4y ago
  We’re in Australia. It may well have been around for well before I saw it but then I wasn’t looking out for those options.
Findecanor 4y ago
I believe Quorn fillets and many soy-protein products have got an undeserved bad reputation because people have cooked them wrong. If you fry them straight up in a pan, like you would meat, it is too easy to get a result that is too dry. A better way is often to simmer in water or broth to heat them through, followed by a quick singe in a pan (Maillard reaction) or a toss in butter.
Woberto 4y ago
I think they're not as well-known, and there's increasing amounts of competition. I wish some restaurants would pick them up as chicken substitutes like they've done for Beyond and Impossible. The KFC Beyond chicken sucks

ChrisRR 4y ago

What country are you in by the way? Here in the UK Quorn is ubiquitous and has always been considered the "boring option" of vegetarian food. The discussion here always seems to be how much vegetarian/vegan options have improved in recent years and aren't just the same quorn/linda mccartney options all the time

ZeroGravitas 4y ago
I seem to recall there was some regulatory thing in the US that affected them? Possibly similar to the "you can't call Oat Milk, Milk" thing. edit: > After Quorn's 2002 debut in the United States, the Center for Science in the Public Interest (CSPI) disputed the original labeling of Quorn as a "mushroom based" product, since Fusarium venenatum is not a mushroom (rather, it is a microfungus).[42]
phs318u 4y ago
We’re in Australia. It may well have been around for well before I saw it but then I wasn’t looking out for those options.

Findecanor 4y ago

I believe Quorn fillets and many soy-protein products have got an undeserved bad reputation because people have cooked them wrong. If you fry them straight up in a pan, like you would meat, it is too easy to get a result that is too dry. A better way is often to simmer in water or broth to heat them through, followed by a quick singe in a pan (Maillard reaction) or a toss in butter.

Woberto 4y ago

I think they're not as well-known, and there's increasing amounts of competition. I wish some restaurants would pick them up as chicken substitutes like they've done for Beyond and Impossible. The KFC Beyond chicken sucks