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Extra Easy Days Getting some flavour into Quorn

#1
I am doing a bolognese later this week using quorn mince, but while its ok, I would like to try and get a more meaty taste going through it so its more like a proper bolognaise. So...I was wondering if anyone has ever tried marinating the quorn in bovril or something before cooking it, or anything else to give it a bit more of a meaty umph!

Suggestions please on a postcard to...
 
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Circes

Strutting her stuff
#3
I usually add a splash of soy sauce, splash of worcestershire sauce (not for veggies), pinch of sweetener, crumbled stock cube and a sprinkling of schwatz italian garlic seasoning. Also works well with a basic tomato sauce.
 
#4
Agree with the two fabulous ladies above - beef stock, Worcester sauce etc. xx
 

Donnie46

Slow but sure....
#5
I usually crumble 2 red oxo cubes into some passata with mixed herbs and a chopped clove of garlic and then the whole lot goes into the bolognese when I make it.
 
#6
Try making it the day before and sticking it in the fridge - it seems to absorb the flavour better if left. I made a chilli a few days ago on the morning and by the time we had it on the evening it tasted gorgeous (and I'm not really a big lover of quorn). Your idea with the Bovril sounds good - just leave it as long as possible.
 
#8
Not for meatiness, but adding some olives, capers and sundried tomatoes (don't forget to syn the olives/sun dried tomatoes) really adds to a bolognese! And the few syns, in my opinion, are worth it!
 
#9
Try making it the day before and sticking it in the fridge - it seems to absorb the flavour better if left. I made a chilli a few days ago on the morning and by the time we had it on the evening it tasted gorgeous (and I'm not really a big lover of quorn). Your idea with the Bovril sounds good - just leave it as long as possible.
Thank you ladies for your suggestions, I will start and experiment over the next few weeks. I think I am going to start with leaving it in the fridge with some bovril, and see what happens. I do normaly cook it with lots of herbs, bisto, worcester sauce etc, but it still seems to taste a bit "thin" so just looking to improve the taste and feel in the mouth. Will let you know how they turn out.
 


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