Last year I saw an advertisement for Quorn mince in a magazine. It’s a vegetable mince made of Mycoprotein which is member of the fungi family (like morels and truffles. My young friend Siobhan is on a mainly-vegetable diet and I thought this would be a good high-quality meat-free protein to add to spaghetti bolognaise. It’s low in fat, high in dietary fibre and is a valuable source of amino acids.
As I was going through my freezer yesterday I saw the bag of Quorn mince and suggested that hubby cook it up instead of meat for a change. He cooked it with Hoi Sin, garlic and tamari and it was very tasty – served in lettuce cups.