Since becoming a vegetarian, the most common questions I’ve been asked are ‘Do you miss meat yet?’, ‘But don’t you want a steak?’, and ‘What about seafood, are you eating that?’.
My answer? No.
Surprisingly, to me, I still haven’t missed meat, nor have I felt deprived in any way.
It has been seven weeks now, and in that time there has only been one occasion where I’ve thought ‘Gah, that meat smells so good!’. It was last Sunday. Paul had roasted a pork loin and my ears were filled with the sweet sound of crunchy crackling as he ate it… So I fried myself some tofu coated in a salty seasoning mix. It hit the spot.
Vegetarianism has forced me to be more creative in the kitchen. I’ve been cooking with different flavours, different ingredients, and it’s been a really positive experience!
One new product I’ve tried is Quorn, a meat-free soy-free product made from the protein of fungi (mycoprotein) and free range* egg whites as the binder. I’ve cooked their mince a few times now. It has a similar texture to meat but tastes like whatever flavours you cook it with. Kinda like tofu does.
This Quorn San Choy Bow is one dish we’re both loving at the moment. It may not be 100% authentic, but it’s fairly quick and easy to prepare, plus it’s healthy and tasty!
*I asked Quorn Australia to advise me where they source their free range egg whites from. Their response:
All Quorn free range egg albumen complies with EU Council Directive (1999/74EC).
- All farms employed by Quorn Foods maintain a stock density of 1 hen per 10m2.
- Hens have continuous daytime access to open-air runs, which must be mainly covered in vegetation.
- Chickens are fed on feed consisting of cereals, vegetable proteins and oil, all not containing any animal matter or GMOs.
- All farms receive veterinary visits every 3 weeks.
- Unannounced ad hoc audits are also conducted.
Have you tried Quorn yet? If so, what did you think?
(Note: this is NOT a sponsored post. I bought my own Quorn, from the supermarket.)
Quorn San Choy Bow
1 serve = 279 calories, 21.3g protein, 14.5g carbs (incl. 9.8g sugar), 11.9g fat
- 1 tbs sesame oil
- 20g fresh ginger (approx 3-4cm piece), grated
- 2 garlic cloves, crushed
- 1 300g packet frozen Quorn mince
- 2 carrots, finely chopped (use a food processor)
- 2 zucchini, finely chopped (use a food processor)
- 150g mushrooms, sliced
- 3tbs hoisin sauce
- 2tbs light soy sauce
- 1 tbs lime juice + lime wedges (to serve)
- Lettuce leaves (to serve)
- Fresh coriander (to serve)
- Heat the oil in a wok, or large pot if you don’t have one, like me, over high heat. Add the ginger and garlic and saute for a couple of minutes.
- Add the frozen Quorn, stirring constantly for a few minutes until defrosted. Add the carrots, zucchini, mushrooms and sauces, and stir for another few minutes or until hot. Taste and add more soy, hoisin, or lime if needed.
- Serve on lettuce leaves with fresh coriander and wedges of lime.
Variation: add more carbs in the form of cooked brown rice before serving.