Quorn Blog

Remember back in the old days of Sosmix, TVP and brown, leathery things you had to soak overnight? The era that started the stereotype image of the vegetarian who eats beige food, nut loaves and beans is now thankfully a distant memory. My mum says that from the moment I could talk I started asking to be vegetarian.  I wasn’t allowed to fully give up meat until I was fourteen, I think my mum was worried about what I would eat (I wasn’t keen on eating vegetables!) but at that time, things were changing.

It would still be a while before Quorn products were available in Scotland, but at least there were some vegetarian options being produced. Mostly these were burgers of indefinable beige mush with lumps of kidney bean and mushroom. It’s hard to be vegetarian, even today, when you don’t like beans, mushrooms, aubergine or goat’s cheese! It was a big step away from the packets of dried soya mince though, and brought the idea of tasty products for vegetarians into the order books of the supermarkets.

A condition of being allowed to become vegetarian was cooking my own meal when my mum was cooking a meat dish. Naturally, as a young teenager, I wasn’t managing anything more than a cheese omelette but then I found Quorn fillets. My mum was interested in these new chicken-style products and asked to try some. She loved them and added them to her shopping list. There were now more and more vegetarian meals being cooked for the whole family which I much preferred. My mum was impressed by how low in fat and calories the Quorn fillets are, and the variety of sauces they were available in, as well as the crispy batter. We were all hooked. I’ve never found a Quorn product I didn’t like (apart from the lamb grills, but then I never did like lamb). The variety these days is fantastic, whether you want a ready meal or ingredients to make a healthy, vegetarian alternative to any classic dish.