Quorn Blogger Cookery Event

I have been vegetarian now for more than 10 years and in that time I have to admit that I haven’t been very adventurous when it comes to cooking at home. Quorn is a go-to product in my house to make sure I get the protein I need in my diet since cutting out meat.

So when I attended the most recent Quorn Blogger Cookery Event I was very impressed to see what can be done with the Quorn products which I had never thought of trying before! The event took place at the Underground Cookery School at Old Street, London, and included the preparation of a 3 course meal: a BBQ ‘Pulled’ Quorn and pink coleslaw starter, Green Thai Curry main and a chocolate torte for pudding.

On arrival we were greeted by a glass of bubbly and a selection of 3 Quorn canapés which were really yummy, I really loved the sausage rolls which had a delicious pasty as well as a hearty meat-free sausage with a tasty dip. We were divided up into teams and worked on various parts of the meal before eventually sitting down all together and enjoying the fruits of our labour.

The dishes were surprisingly easy to make, here is the recipe for the ‘pulled Quorn’ starter:

Serves: 10

Quantity        Ingredient

10                  Quorn fillets, defrosted

200ml            BBQ sauce

10                  bread buns

150g              white cabbage, finely shredded

150g              red cabbage, finely shredded

150g              carrots, grated

100g              red onion, finely chopped

4tbsp             mayonnaise, low fat variety or natural yoghurt

1tsp               Dijon mustard (optional)

Seasoning to taste

Method: 

1. Hand shred the Quorn fillets and mix with the BBQ sauce. Leave to marinate for 30 minutes.
2. Mix together all the coleslaw ingredients and season to taste, chill until required.
3. Tip the Quorn onto a baking tray and bake in the oven for 15 minutes at 180C/Gas Mark 4 or until core temperature is reached.
4. Divide the coleslaw between the buns and fill with the pulled Quorn

The starter was so delicious, I had never thought of using Quorn this way and it’s a great way for vegetarians to enjoy a ‘trendy’ style of food without the meat. I really recommend you try giving it a go!

Here are some photos from the evening:

Photographs courtesy of Preston Perfect Photography