MEAT-FREE ALTERNATIVE

The founder of Quorn believed in the ability to produce protein more sustainably and without animals. Decades of research led to the discovery of the first new food since the potato. Mycoprotein, a fungi, was discovered and it proved possible to use fermentation to enable efficient growth of this protein. This is the protein behind Quorn. 30 years later, over three billion servings of Quorn have been eaten worldwide. Quorn is currently the largest selling meat alternative in the world. Quorn is a low fat, healthy, versatile and delicious meat-free protein, which offers variety, nutritional benefits and can best replicate meat in the majority of the worlds traditional, meat-inspired meals. It is ideal for kids’ meals – high in essential amino acids, low in saturated fats and calories and, most importantly, has a very low allergen rate. The versatility of Quorn means that the possibilities are virtually endless.

CHILLI QUORN TACOS

  • 350g Quorn Mince
  • 1 tablespoon olive oil (Quorn just needs to be added to the sauce, so the recipe requires about 50 percent less oil than you would usually use)
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 1 teaspoon chilli powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 green pepper, seeded and chopped
  • 400g can chopped tomatoes
  • 215g can kidney beans, drained
  • 2 tablespoons tomato puree
  • 2 teaspoons dried oregano
  • 4 tablespoons chopped coriander plus 1 tablespoon for garnish
  • salt and freshly ground black pepper
  • 8-12 taco shells
  • 6 tablespoons Greek yoghurt
  • 2 spring onions, trimmed and chopped
  • 10cm piece of cucumber, seeded and diced
  • 2 tbsp chopped coriander
  • 4 tomatoes, seeded and chopped
  • 1/2 small iceberg lettuce, finely shredded
  • 100g grated cheddar cheese

Method

  1. Heat the oil in a large frying pan. Sauté the onion and garlic for 2 minutes, then add the chilli powder, cumin and cinnamon and cook for minute. Stir in the Quorn Mince, coating it well with the spices. Stir fry for minute.
  2. Add the green pepper, tomatoes, kidney beans, tomato puree and oregano. Season to taste with a little salt and freshly ground black pepper and stir in the coriander. Cover and simmer for 10 minutes.
  3. Prepare the garnishes by mixing together the yoghurt, spring onions, cucumber and coriander and setting aside to chill until required.
  4. Slice the tomatoes and shred the iceberg lettuce, set aside until required for garnishing.
  5. Heat the tacos in a warm oven or under the grill for 3 minutes.
  6. To serve, place the chilli and warm taco shells on the table accompanied by the yoghurt, lettuce, tomatoes and grated cheese in separate serving bowls. Simply ladle some Quorn chill into the taco shells and everyone then adds their own toppings.