Sequestration Meal #356
I had some vegan Quorn fillets in my freezer and decided, while I wasn't going grocery shopping at all because of the flood, that I should try making something with them. I found this recipe for Quorn fillets with veggies in a creamy sauce and decided to veganize it. It needed more of the creamy veggies, in my opinion, and I should have put in more veggie bouillon (I was cautious because I was afraid I'd put too much and I undershot it), but it was otherwise pretty good with rice. I used almond milk and non-dairy cheddar, so it was a simple process to veganize.
Quorn has a texture I can never quite get used to. I don't dislike Quorn, but I don't gravitate toward it. I guess that's fine since I rarely see the vegan Quorn options in local stores. But Quorn can look so beautiful if prepared well, and since I eat with my eyes so much that part does appeal to me.
I like the sound of this. Though I am not a Quorn fan, so I would use a Fry's schnitzel instead I think. But the creamy veggies sounds great.
ReplyDeleteI still don't quite know what to make of Quorn, but it's one good option for the kind of meal that would otherwise have used chicken breasts, I think? We don't have a schnitzel available to us here! I wish we did. Schnitzel is nice.
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