When I was little my mum discovered soya protein. It was a healthier option, meant to replace red meat without sacrificing the taste. We were served spaghetti bolognese and other dishes with soya mince. It did taste different, none of us liked it and we could always tell it was soya. My mum gave up on that idea and we went back to using meat. These days we have an new option for reducing saturated fat in the diet and still getting enough protein, Quorn. Quorn is made from Mycoprotein, sourced from funghi in a fermentation process to create a high protein meat substitute. There is a wide range of Quorn products, from sausages to burgers to chicken fillets and slices. When I was given the chance to try to recreate one of the Quorn recipes on the website I was interested to see what it actually tasted like. I chose to make Quorn Chicken, Asparagus and Pea Risotto.
The risotto used Quorn chicken slices, which actually looked like chicken slices. When I tried one I was quite surprised, it tasted very like chicken. The texture of the quorn is not quite the same as chicken, it is a bit more soggy in texture. It would make a good meat substitute if you were cooking for a vegetarian though. Although you could tell that it was not quite the same as chicken the taste was very close. I could definitely get away with using this instead of chicken without the family complaining the way we used to when my mum served soya mince.
The recipe itself was delicious, the addition of asparagus and peas along with the chicken made for a lovely taste. It was perfect with salad on a hot sunny day.
You can find this recipe and others using quorn on their website.
Disclosure: I was sent some quorn in order to create the recipe.