If you're like me, sometimes dinner happens without much warning. This recipe is for those times when dinner is a Quorn Turk'y Roast. Difficulty: no conventional oven available, just a microwave oven and a toaster oven.
Take the Quorn Roast (QR) out of the freezer at the last minute. Remove from box; leave in sealed wrap.
Fill a large-enough bowl with room temp water. Set the QR under the water and wait until the water is cold to the touch. Repeat; you will have to wait longer this time. Repeat once more starting with water slightly warmer than room temp. Remove when water is only perceptibly cooler than room temp.
Poke two small slits (each 1/4" long) near to each other in the QR wrap.
Put the QR wrap in the microwave. Wait, the QR instructions don't say to do this? OK, so what. Metal Clamps? Just leave em'. Set the microwave to very low (I used a setting of 2 out of 10) and nuke it about 6 minutes if your microwave is about 900 watts; adjust the time as sounds reasonable. At the very low setting the metal in the clamps doesn't get excited enough to spark or get hot. Position the QR so the slits are near the top. At the end the QR will sag a bit in the middle if held by the ends.
While the QR finishes thawing, preheat the toaster oven (Wait, the QR instructions say "conventional oven"? OK, now you're getting the hang of this 'renegade' thing) to about 475 deg F (or, the highest temperature that is not "Broil" or "Toast").
Put the QR into the toaster oven for 40 minutes. Postion the QR so the slits are near the top. During roasting, move and roll it around a little if it is close to the elements, so specific spots don't brown too much. In this step you can roast vegetables with the QR if your toaster oven is big enough.
Turn off the heat and let the QR rest in the toaster oven for 10 minutes.
There should be some juices so open carefully if you want the juices for gravy or whatever.
For those of you who have looked up and down for a suitable lunch meat substitute, I have started cooking and slicing the quorn roast for a deli style sandwich. Its just about the same price you'd pay for a product made with meat and I think it tastes perfect.
Hi folks I started out Keto 3 weeks ago today. I installed KetoDiet app for tracking and I've been religious about making sure I keep low carbs (averaging 15-35g). I'm over 6ft and just dropped my first stone (14lb for the non-UK folk) in 16 days from 15st 5lb to 14st 5lb... and I've plateaued already. After such a drastic fall in the first two weeks I was really hoping my body would continue to shed but hey ho, I know how diets go and it'll now probably slow to 1 or 2lb a week if I'm really lucky. That's not the reason for the post. I'm struggling a bit. Before Keto I was all about potato and pasta. Being a veggie I can still use Quorn for meat replacements which is a boon. Unfortunately I've hit the carb craving. Today I made keto bread which is a help (4 ingredient recipe - Almond flour / Coconut oil / butter / 7 eggs) and made myself a loaf, but it's also a Sunday. Sunday has always been a roast, almost religiously. What can I do in replacement of a roast as a veggie on Keto? I know you'll have the answers and keep me on the straight and low-carb-narrow.
I live in the UK. Every christmas we've had turkey. This is my first christmas as a vegetarian. What substitute can I make? I don't feel like using a straight meat substitute, but rather a nice pastry dish or something of the sort? What do people eat? Might be a bit early for the christmas questions but my family are already asking questions!
I am newly vegetarian and have always had crazy bad cravings during my last time(TMI, sorry). I haven’t had meat of any kind since February and it hasn’t been something I have craved or haven’t found a replacement for...I am having a hard time shaking this craving for beef roast...I feel ridiculous for even asking. What’s everyone’s advice? Give in to the craving and maybe kinda hate myself for a minute? Or what? (None of my family is vegetarian but I am the cook in the house and would welcome the idea of an actual roast) I’ve tried gardein beef tips(I do not like them) and also jackfruit roast(which was a lot closer).
Got the Quorn roast for Thanksgiving. How do I make it special?
I've heard great things about the Quorn roast, so I sprung for one this year. I am worried it's going to be quite bland though. I've seen a few suggestions on this sub, but wanted to specifically ask for this roast. Any of you have a tried and true recipe to gussy it up and make it phenomenal? Every side I'm making is from scratch and very inspired, so I want it to go nicely. I am also making a veg onion brown gravy :) Thanks in advance!
VeggiePot roll call! Tag your veggie-friendly pots here
Right off the bat I know utightwinean has seitan recipes and stuff and recently I saw singular-cat-lady talking about recipes too. There are other veggie friendly pots for sure, but don't know how recipe-y they are
For those of you who are cooking, or will be working side by side with someone who is, a real turkey, have you ever tried using the same recipe on your tofurky? My husband is making a turkey and I will be making a Quorn Turky Roast for myself. The recipe is is using sounds lovely, I'm curious if I can use it on the roast. The internet has very few recipes for what you can do to elevate the taste of your tofurky/roast.
Advice Wine Pairing for two dishes: (Meat)Balls in Peanut Sauce with Cauliflower Rice (Thai) && Chickpea Carrot Roast on Parsnip Puree
For an upcoming weekend menu, I'm looking to pair some nice wines for two different meals picked by my companion. A different bottle for each is possible. I'm aware we cook relatively non-standard but I'm trying to gain experience and see how wine can fit food. The meals are not necessarily eaten across the evenings in the order listed. Also my companion often makes changes to the recipes, e.g., we might not use an ingredient but we will use the title components. The first is a (Meat)Balls in Peanut Sauce with Cauliflower Rice (Thai). The balls will be either chicken, beef or perhaps quorn. In any case, a (semi-)meat. Recipe: https://tararochfordnutrition.com/thai-peanut-meatballs/ The second is a Chickpea Carrot Roast on Parsnip Puree . Recipe: https://heartofabaker.com/cumin-roasted-carrots-and-chickpeas-with-vegan-parsnip-puree/ What would you recommend or which advice can you give for good pairings? What tastes to focus on, where to look for inspiration. Many and varied suggestions are welcome! The wines at the bottom are part of my cellar that should be drunk sooner than later, where the first wines especially should go soon, so I prefer one of those if possible. I do have a large collection beyond those so feel free to propose any ideas that pop up. My own thoughts were as follows: The Mil Vientos Malbec with the Thai Peanut Meatballs recipe. It sounds like it has a touch of sweetness alongside a good body that might work well with the spices used in the dish (peanut and thai) EIther the Conde De Siruela or Bodegas Olarra with the chickpea dish - Mediterranean inspired, and a dish with a strong earth and roasted focus. Unsure which one would work best though. What do you think? //////////////////////// ~2019 Conde de Siruela Élite 2009 Ribera del Duero Spain Spanish Ribera Del Duero Red Bodegas Olarra Clasico Rioja Reserva 2009 Rioja Spain Spanish Rioja Red Merced del Estero Mil Vientos Malbec 2011 San Juan Argentina Argentinian Malbec Château de la Commanderie Lalande-de-Pomerol 2011 Lalande-de-Pomerol France Bordeaux Pomerol —- ~2020 Feudi di San Gregorio Taurasi 2008 Taurasi Italy Southern Italy Red Château Labégorce Château Labégorce-Zédé Margaux 2008 Margaux France Bordeaux Margaux Le Palaie Bulizio 2009 Toscana Italy Tuscan Red Magaña Barón de Magaña (Finca La Sarda Crianza) 2010 Navarra Spain Spanish Red Château La Haute Borie Monbazillac Blanc 2010 Monbazillac France Antonio & Raimondo Unico Langhe Rosso 2010 Langhe Italy Northern Italy Red Château Vincens Origine Cahors 2011 Cahors France Southwest France Malbec Château La Claymore Château Moulin de Fontmurée Lussac-Saint-Émilion 2011 Lussac-Saint-Émilion France Bordeaux Saint-Émilion Château Goubau Bordeaux 2011 Bordeaux France Bordeaux Red Alta Pavina Pinot Noir - Tempranillo 2011 Castilla y León Spain Spanish Red Villa Maria Cellar Selection Pinot Noir 2012 Marlborough New Zealand New Zealand Pinot Noir Gabriel Meffre Domaine de la Chapelle Gigondas 2012 Gigondas France Southern Rhône Red Minkov Brothers Four Cycle Red Blend 2013 Thracian Valley Bulgaria The Throne Pinot Noir High Altitude 2014 Marlborough New Zealand New Zealand Pinot Noir Kus Van Thérèse Red Blend 2014 Trio Merlot (Carménère - Syrah) 2015 Rapel Valley Chile Chilean Merlot Domaine de Petit Roubié Picpoul de Pinet 2017 Picpoul de Pinet France Languedoc-Roussillon White Frati Bianchi Sparapani Salerna Verdicchio dei Castelli di Jesi Classico 2013 Verdicchio dei Castelli di Jesi Italy Central Italy White
I am one of two vegetarians/vegans in my extended family, and this year we are hosting Thanksgiving at my house. It therefore falls on me to find the turkey alternative. I don’t want to go too crazy and make seitan, but I don’t want to just go to the store and buy a tofurky. Anybody have any suggestions for a homemade Thanksgiving dish that can provide the protein for me and the other vegetarian in my house?
Wine Pairing Advice Request: Falafel Burgers with Roasted Eggplant and Mint Yogurt | Cheese Zucchini Tomato Pasta
For an upcoming weekend menu, I'm looking to pair some nice wines for two different meals picked by my companion. I'm aware we cook relatively non-standard but I'm trying to gain experience and see how wine can fit food. Also my companion often makes changes to the recipes, e.g., we might not use an ingredient but we will use the title components. The first is a Falafel Burgers with Roasted Eggplant and Mint Yogurt, we'll make it on the barbecue and without buns. Recipe: https://www.thelastfoodblog.com/falafel-burgers/ and (Dutch) https://uitpaulineskeuken.nl/2014/04/geroosterde-aubergine.html The second is an Cheese Zucchini Tomato Pasta. Recipe: https://www.therusticfoodie.com/skillet-zucchini-parmesan/ There is a third meal which I'd call Tapa's night. Basically, 5 different tiny portions of leftovers that vary from meat, sausage, quorn, cabbage, kohlrabi, celeriac, pumpkin and artichokes. Impossible to pair good with, so I was thinking to perhaps do some bubbles (champagne) or a Rose? What would you do if you had to pair for a Tapa night? What would you recommend or which advice can you give for good pairings for the main meals? What tastes to focus on, where to look for inspiration. Many and varied suggestions are welcome! The wines at the bottom are part of my cellar that should be drunk sooner than later, where the first wines especially should go soon, so I prefer one of those if possible. I do have a large collection beyond those so feel free to propose any ideas that pop up. It also happens that I have two Repour'ed bottles: a Terra D'Oro Amador County Aglianico 2010 and a Occhipinti Grotte Alte 2008. My own thoughts were as follows: The repoured Aglianico seems like a solid match for the Zucchini Pasta though it would also work with the Falafel I'd think. Thoughts? For the Falafal burgers, perhaps one of the Rioja's though I'd be unsure which one. What do you think? //////////////////////// Setriolo Memores Toscana 2009 Toscana Italy Tuscan Red Mortiès Pic-Saint-Loup 2009 Pic-Saint-Loup France Languedoc-Roussillon Red Conde de Siruela Élite 2009 Ribera del Duero Spain Spanish Ribera Del Duero Red Château Clauzet Château de Côme Saint-Estephe 2009 Saint-Estèphe France Bordeaux Saint-Estèphe Bodegas Olarra Clasico Rioja Reserva 2009 Rioja Spain Spanish Rioja Red Joel Gott Cabernet Sauvignon (815) 2010 California United States Californian Cabernet Sauvignon Freemark Abbey Merlot 2010 Napa Valley United States Californian Merlot Bodegas Virgen de la Sierra Albada Viñas Viejas Garnacha 2010 Calatayud Spain Spanish Grenache Schola Sarmenti Cubardi Primitivo 2011 Salento Italy Southern Italy Primitivo Merced del Estero Mil Vientos Malbec 2011 San Juan Argentina Argentinian Malbec Château de la Commanderie Lalande-de-Pomerol 2011 Lalande-de-Pomerol France Bordeaux Pomerol Viña Palo Alto Reserva Chardonnay 2012 Central Valley Chile Chilean Chardonnay Marques de Vitage Rioja 2012 Rioja Spain Spanish Rioja Red Château Thézane Vacqueyras 2012 Southern Rhône France Southern Rhône Red Château Los Boldos Grande Reserve Carmenère 2013 Cachapoal Valley Chile Chilean Carménère Lindeman's Bin 65 Chardonnay 2015 South Eastern Australia Australia Australian Chardonnay
Hey all! Some of you were asking for some low-fodmap vegetarian recipes and food ideas. The following is what I tend to eat, apologies for the disorganisation and lack of detail with some, I don't really follow many recipes! *PLEASE NOTE: Quantities presented in parentheses are the maximum quantity that is allowed of that food. Quantities presented outside parentheses are my own recipe and amount suggestions. Hope that makes sense! *
Breakfast
Flapjacks with oats (60g), golden syrup (7g), dark chocolate chips (30g) and butter (19g)
Smoothie with strawberries (140g), blueberries (40g), pineapple (140g), unripe banana (100g), orange juice (100ml)
I like to make this really thick, almost like ice cream, and then top it with homemade granola
Homemade granola with low fodmap milk (I can tolerate oat fine, but almond is lower fodmap)
For the granola, simply mix 450g oats, 100g golden syrup and 1/2 tsp olive oil and toast it in the oven
I do gas mark 2 for 15 minutes, give it a mix and put it in for another 15, but it will depend on your oven, your tray and your preferred degree of toastedness
Take it out of the oven, let it cool completely, then add 100g chopped dark chocolate and mix
This lasts weeks in tupperware
Porridge with low fodmap milk
Top with maple syrup (50g), strawberries (140g), blueberries (40g) or unripe banana (100g)
Sourdough toast with brie (40g) and tomatoes (75g) Sourdough toast with low-fodmap chocolate spread/peanut butter (50g) / jam (40g) Pancakes (for 2 people): mix 50g gluten free flour, 1 medium/large egg, pinch of salt, 150ml low fodmap milk
Cook in olive oil
Top with strawberries (140g), blueberries (40g), maple syrup (50g) or low fodmap chocolate spread
Lunch
Rice vermicelli noodles with broccoli (75g) or tenderstem broccoli (45g), carrots, green part of spring onions (16g) or chives, low fodmap stock, (gluten free) soy sauce (42g) Eggs, homemade potato chips with paprika, tomato (75g) and lettuce salad with olive oil and balsamic vinegar (21g)
Cut the potato into wedges, sprinkle with smoked paprika and whatever other spices you like, then pop in the oven
Rice with roasted veg (carrot, courgette (65g), leek tops (54g), chives, broccoli (75g), red pepper) Homemade veggie soup (carrots, parsnips, leek tops (54g), chives, potato and red pepper are all great) Sourdough/gluten free sandwich
Spice mix: 3 tsp smoked paprika, 2 tsp oregano (3g), 2 tsp cumin, salt and pepper
Salsa: tinned tomatoes, chives, lemon/lime juice (125/250ml), cumin, chili paste (optional)
Chill your salsa for 30 mins before eating! Makes it 1000 times better
Sourdough margherita pizza (I tend to eat half and save half for the next day - check that the marinara doesn't have garlic!)
Snacks
Carrot sticks Corn tortilla chips with salsa (see salsa recipe above) Gluten free crisps (just check the flavouring!) Popcorn (I make mine at home but store-bought is fine unless it has some kind of weird flavouring) Olives Low fodmap bars (gluten free nut bars are generally good) Low fodmap fruit Rice cakes Dark chocolate Low-fodmap cookies (my favourite recipe is https://bakerbettie.com/easy-chocolate-chip-cookies/ with gluten free flour instead of normal flour and vegan dark chocolate chips) _________________________________________________________ Hope this helps some of you, let me know if you have any questions! :)
Just wondering what everyone’s holiday meal plans are. I’m going Quorn roast, homemade mushroom gravy, smashed cauliflower, maybe roasted kabocha squash? I’m currently looking online for dessert modifications and the best sounding keto-bread stuffing recipe I can find. Stuffing = sacred. What is everyone making?
Hi all, I am doing a trash audit and have found that my biggest source of plastic waste is meat alternatives. I have trouble digesting beans (the easiest zero waste, vegetarian protein) if I eat them daily so I buy roughly one each of the following items on a monthly basis to get enough protein in my diet. If you could share no plastic or zero waste recipes for any of the things below, I would be so grateful!
Gimme Lean breakfast sausage
Quorn chick'n cutlets
Tofurky celebration loaf
Field Roast italian sausage
Gardein or Quorn meatballs (this is probably the one I buy most!)
Beyond Burgers (I used them like ground beef to make meatloaf)
Lightlife Tempeh
A note about making my own meat alternatives: I have tried making my own seitan. It was tasty! However, the only place I can find bulk vital wheat gluten in my area puts the product in a plastic container in the bulk section (wtf!).
Hey everyone! I’m not a vegetarian (I dabble with the idea and eat minimal meat but need to take the plunge) but I’ve started dating a vegetarian and I’m just wondering on really good recipes and stuff that we can both share? I’ve got nearly every single nut allergy so when he picked up a nut roast I wanted to cry, so I’m just struggling to find meat alternatives that aren’t just basic but also don’t contain nuts and we can enjoy it together. Please don’t hate because I’m not vegetarian but I’m struggling for protein due to the allergies. I’ve always been keen on the idea but until I can balance it my health has to come first. I’m also not keen on any of the major ‘meat replacement’ foods like Quorn so that’s kinda out of it, I just don’t like the idea of it being actual mould (unless someone can convince me and convince me it won’t make me sick haha) Thank you in advance ☺️
Vegetarian for moral reasons, but I dislike a lot of popular vegetarian dishes.
A couple of years back, I tried vegetarianism due to disliking the idea of eating meat (I also really dont like the taste of any meat except chicken and mince beef), but I struggle to find balanced meals that don't involve a lot of foods I dislike. I'm a real hater of cheese and tofu, which seems to be in every vegetarian dish, I dislike sweet potatoes, avocado, or such that is often used to replace meat in the recipes. I don't like a lot of vegetablables (enough that I wouldnt just be able to list some here). It's stressful trying to not eat the same stir-fry for a week because it's the best meal I've found without meat. I am a big lover of peppers, spicy food, roasted foods, noodles, potatoes, onions, etc. Sounds a bit vague and I'm not entirely sure what I'm asking for, but does anybody know any recipes/good websites/tricks that can maybe help? Edit: also, I'm not sure how much of it is psychological, but I've tried Quorn chicken a couple of times and couldn't finish it all. I will be trying again sometime soon though, just in case.
Ordered some vital wheat gluten to make this Seitan Roast for the holidays. I have some modifications in mind, what do you think?
So, I'm going to make a DIY "holiday roast" for Christmas, because I've been less than satisfied by the commercial versions I've tried this year. The Quorn and Tofurky versions are pretty meh IMO. The Gardein and Trader Joe's versions have been very good, especially TJ's, but also very difficult to find. (Trader Joe's in my area had very few in stock for Thanksgiving and aren't planning on selling them for Christmas. WTF TJ?) Here's the base recipe from Tasty that I've settled on. I think, with the right ingredients, it can taste really good, but also not be super labor intensive, like the Serious Eats version. I'm going to use coconut amino sauce instead of soy sauce, because IMO its flavor profile isn't as distinctive and recognizable as soy sauce or worcestershire. I'll also be using Better Than Bullion vegetable base for the vegetable broth. I'm also going to add toasted pecans, sauteed mushrooms and onions with a little bit of garlic and shallots thrown in at the end. I'm also considering wrapping in phyllo pasty, like the Serious East Vegetable Wellington. What do you think? What would you add to give this roast some richness and umami, without any particular ingredient overpowering everything else?
Make a festive vegetarian meal for the holidays or any time with our Quorn Roast recipes. From canapes to sandwiches, there's something for everyone. Recipes here... Quorn's selection of vegetarian recipes will delight your taste buds. From a traditional Vegetarian Wellington with Quorn Mince to a Quorn Roast Dinner with Roasted Garlic Gravy. Explore our tasty vegetarian Sunday roast recipes here...just make sure you save some leftovers for Bubble and Squeak! Preheat the oven to 425 degrees. Cook the Quorn Meatless Roast as per pack instructions. Place the potatoes in a saucepan in cold water, bring to the boil then simmer for 3 minutes. Add the squash and cook for 2 minutes more then drain well. Place in a baking tin along with the onion, garlic and rosemary. Quorn has been the saviour of many a vegetarian meal since it hit the market in the 1980s, but today it’s evolved beyond being a meat substitute and is often chosen for its high protein content too. Our collection of Quorn recipes offers plenty of simple, tasty ways to incorporate into your cooking. Find delicious Quorn recipes whether you're vegetarian or just looking for a hearty meatless meal. We have loads of ideas for Quorn mince, including chilli con 'carne', stuffed peppers and more. Roast Quorn stacks. Looking for vegetarian recipes, quorn recipes, vegetarian roast recipes, alternative nut roast recipes or veggie recipes? These Quorn stacks make a great vegetarian meal. Serve with roasted root vegetables, a warm spinach salad or just about anything! I think the name says it all. This was amazing. I just made it today, and my fiance and I enjoyed it cut up in pita bread. Tomorrow I am going to make it into a Quorn Turk'y Salad. So here it is - the amazing yummyness! Ingredients: 1 Quorn Turk'y Roast Papa Rick's Totally… Our range of Quorn recipes are perfect for vegetarians & anyone looking for a healthier, meat free and low-fat alternative to the classic favourite dishes. 1 Quorn Roast Half a packet of herb and apple, or parsley, lemon and thyme, stuffing mix A little plain white flour for rolling 2 large orange-fleshed sweet potatoes Olive oil to brush 4tsp redcurrant sauce Sprigs of mint or parsley to garnish 100g Quorn Roast; 250g sprouts, halved; 1 tbsp vegetable oil; 1 medium onion, finely diced; 250g leeks, washed and cut into thin rings; 1 tsp Italian Seasoning; 1/2 tsp black pepper; Salt to taste ; Fresh parsley, chopped
