Comments on: “I always try something once, twice if I like it, three times to make sure.” - Mae West

By: Kathryn Ellison

Kathryn Ellison — Thu, 19 Feb 2009 13:05:15 +0000

Hi Lesley - pleased to hear that you would like to try our Quorn Korma -it is delicious. It sounds like you are on an Atkins-type diet which is based on eating lots of protein & little carbohydrate, measuring foods by their ‘net carbs’ value. Unlike meat - which is just protein & fat with practically no carbohydrate at all - Quorn products contain protein, a little bit of fat, (mostly unsaturated), plus some carbohydrate, & essential dietary fibre of course. The amount of carbohydrate varies very widely depending on the type of Quorn product & its ingredients, from about 4% for mince & pieces to over 20% for pastry products, etc. This is why Quorn products can’t be easily classified simply as protein foods for diets like this. We are not sure how much carbohydrate your diet allows per day, but it could be that some Quorn foods, probably mince & pieces, can in fact be incorporated into your meals.

Another interesting fact about Quorn products is that they generally have a higher satiety value, (meaning they fill you up for longer), & lower energy density value, (fewer calories per gram) than similar foods, and therefore can be very useful in weight loss & weight maintenance diets.

To check the carbohydrate content for Quorn products, please visit the Our Range (www.quorn.co.uk/CMSPage.aspx?ssbid=2) section on our website and click on individual products to view the nutritional information.

By: Jenna Dickinson

Jenna Dickinson — Thu, 19 Feb 2009 12:52:50 +0000

My friend made me spag bol last night. It was absolutely delicious. I have eaten Quorn for years being a vegetarian but she is a meat eater and had never tried it till I went round for dinner. She preferred the Quorn mince and said it was the best spag bol she’d ever eaten.

By: Laura Johnson

Laura Johnson — Tue, 17 Feb 2009 14:44:38 +0000

My favourite Quorn recipe is Quorn, Mushroom & Guinness pie. It’s a great Sunday lunch recipe to have with lots of roast potatoes and veg.

Fry onions and/or leeks, then add some chunkily chopped mushrooms. When they’re cooked, add a packet of Quorn Chicken Style Pieces, then most of a can or bottle of Guinness. Leave it to cook for 15 minutes or so. It can be left with the heat turned off to marinade for a while until you need it. Reheat if necessary and serve with all the trimmings as is, or bake in the oven first inside or underneath some pastry to make a nice pie.

It can be frozen for another day, and is also great the next day for Monday lunch.

Hopefully the new campaign will encourage more people to look at alternatives to meat which would lower our collective carbon footprints.

By: Helen Whitmore

Helen Whitmore — Mon, 16 Feb 2009 16:02:17 +0000

Being the only ‘veggie’ in a carnivorous family could be difficult if it wasn’t for Quorn. I find that I still cook meat-dishes for my family but also cook a veggie version alongside it. I use the same ingredients in both - apart from the meat! So Bolognese, chilli’s, curries etc are made to the same recipe and are dished up at the same time at the table. However, when the meat recipe is all gone, the meat eaters then eat up the leftover veggie version! I also find that the flavours intensify in Quorn mince dishes if you do make up a big batch and either freeze in portions for later or have enough left overs to put into a jacket potato for the following day. I tend to forget that Quorn products are lower fat than meat as I always feel full after my meal. The new ad has reminded me how versatile Quorn can be.

By: Lesley Allman

Lesley Allman — Mon, 16 Feb 2009 10:54:20 +0000

I like the sound of the Quorn Korma, especally as I am on a high protein, low carb diet. However, my diet book advises against Quorn as it says it has wheat in it. Is this true and if so, how many carbs are in it (per 100g) please?

By: Keith Spinks

Keith Spinks — Fri, 13 Feb 2009 18:49:17 +0000

‘Attitude is a little thing that makes a big difference’.
True to the experience you posted, a good number of my family and friends have become Quorn Qonverts (hope you appreciate the play on words!)by simply sharing a meal with us. Having 5 children 11-25 yrs old (the two eldest we call boomerang kids…they keep coming back!), mealtimes have always been quite lively and unsurprisingly we always seemed to have more at the ever increasing table than we were accountable for! My good wife has for some years now replaced all meat mince with Quorn in family favourites such as Quorn Cottage Pie, Spag. Bol, Chilli con Quorn and Taco Mince Shells. At BBQ’s, lamb style grills, peppered steaks, quarterpounders and Cumberland sausages have all won plaudits.
Attitudes to ‘that vege stuff’ have changed and the sceptics in the main have been won over. The recently launched snack products of mini savoury eggs and satay skewers have gone down a storm. These converts have truly been Quorn again!

By: Jane Horne

Jane Horne — Fri, 13 Feb 2009 17:19:47 +0000

I eat and enjoy Quorn products regularly, particularly Quorn Pieces in Tikka Masala or Quorn Mince Chilli. What could be easier than that? Quorn Escalopes with potato wedges are also a favourite of mine. And it all fits in well with my Weightwatchers healthy eating plan.