Looking for vegetarian recipe inspiration? I recently attended an event hosted by Quorn at Hearst Magazine’s headquarters in London. If you are not already familiar with their products, Quorn is a line of meat alternatives made from mycoprotein, a healthy meat free protein source. Naturally low in saturated fat and high in fibre, Quorn products have the taste, texture and appearance of meat.
Fitness and wellbeing expert Jessie Pavelka, the new Quorn ambassador, was a special guest at the event.
Jessie explained that Quorn is high in protein and fiber but low in saturated fat, making it a great part of a healthy diet. Quorn can therefore help us build lean muscle mass – which burns more calories than fat – thus optimizing our metabolic rate. Quorn is one of the protein sources that can give us energy without making us feel sluggish.
Quorn comes in many forms, from mince to sausages, and is great at absorbing the flavours used in cooking. Quorn is pre-cooked so you can use it in your own recipes and with ready-made sauces without having to brown it. Quorn also market convenient ready meals, sliced cold meat alternatives and picnic foods like Scotch eggs and sausage rolls.
Carole Jarrett from Quorn’s Head Office prepared some delicious vegetarian recipes using Quorn mince, sausages and ‘chicken’ pieces. We had the opportunity to taste delicious Chili Con Quorn, Sticky Sausage Skewers and Thai Salad.
We also tasted some of the ready-made Quorn products. I confess I had my doubts about a vegetarian Scotch egg but the Quorn version was delicious, almost indistinguishable from traditional meaty versions.
One of my favourite recipes from the event was Carole’s Sticky Sausage Skewers. Sweet and tangy, Sticky Sausage Skewers are perfect for summer entertaining. A word of warning though, they really are addictive!
- 1 pack Quorn sausages - use your favourite flavour, if using frozen allow to defrost thoroughly.
- 4 tbsp mango chutney
- 1 tbsp olive oil
- ½ tbsp lemon juice
- 1 rounded tsp wholegrain mustard
- 1 red or yellow pepper, cut into large pieces
- 1 red onion, cut into wedges
- 6 cherry tomatoes
- 6 button mushrooms
- skewer sticks
- If using wooden skewer sticks, soak them in water for a few minutes to prevent burning.
- Preheat the oven to 190°C (375°F/Gas mark 5) or preheat the barbecue or grill.
- Mix the mango chutney, olive oil, lemon juice and mustard together in a bowl.
- Cut the sausages into bite sized pieces.
- Coat with the mustard mix.
- Thread the vegetable pieces onto the skewers alternating with the sausage pieces.
- Brush with any remaining glaze.
- Place on an oven tray and bake in an oven for 17 minutes, or under a medium hot grill for 8 to 9 minutes, turning frequently.
Quorn products are available in most countries from your grocer’s fridge and freezer cabinets.
This is not a sponsored post.
For more vegetarian recipe inspiration check out these posts