Quote:
Originally Posted by Laz116
My dabbling in meat replacements has only gone as far as to Chili con tofu and, Quorn Lasagna. Neither were succesful.  |
I find tofu works better in stir fries - you can get it nice and crispy on the outside that way! Marinade it first for more flavour.
I've made lasagna with Quorn mince:
Serves 4-6, probably
One large onion
One pack quorn mince (*)
About half a bottle of passata
About half a bottle of sugacosa/sieved tomatoes & tomato puree mix
Mushrooms if you fancy
Tablespoon or so of olive oil
Garlic (I use about 6 cloves...)
A teaspoon or two of Balsamic vinegar or a few drops of angustura bitters (or both)(**)
Teaspoon of Marigold Swiss Vegetable buillon powder
Herbs of preference - oregano and basil work well, with maybe a bit of thyme
Salt & pepper to taste
Lasagna sheets
For the cheese sauce:
About 25g butter (I'm currently hooked on whey butter for making sauces with)
Flour - plain flour so it looks about the same size as the chunk of butter, or cornflour so it looks about half the size
Milk (3/4 pint or so)
Water (3/4 pint or so)
Teaspoon or two of English mustard powder
Salt and pepper
Mature cheddar (I usually cut about 2" down the long side off the block), diced (you can grate it, but dicing works just as well)
Put oven on to about 175c
In a large frying pan/saute pan/saucepan heat the olive oil, then turn heat down quite low
Chop the onion as finely as you prefer, and fry for several minutes until it starts to turn clear
Chop the garlic and add to pan
Chop and add mushrooms if having
Add the Quorn mince
Turn heat up to medium-ish and fry for 5 minutes
Add passata, sugacosa, herbs, buillon powder, salt & pepper, vinegar/angustura bitters
Stir all together and cook for the length of time indicated on the packet
Whilst that's going on, in a smaller saucepan melt the butter
Once the butter has melted remove pan from heat
Add flour and mustard powder and stir to a smooth paste.
Slowly add milk, stirring all the time, until you have a smooth sauce.
Put back on the heat and keep stirring
Add the cheese, and keep stirring
Once the cheese has melted, slowly add the water, keeping stirring
Taste - and add salt & pepper as needed
Once everything's cooked, grease a large, deep baking tray.
Line the bottom with lasagna sheets (yes, I know that's a weird way of doing it!)
Cover with about half the Quorn sauce
Add another layer of lasagna
Cover with some cheese sauce (about 1/3)
Cover that with remaining Quorn sauce
And a last layer of lasagna
Cover that with remaining cheese sauce
Shove in the oven for about 20 minutes
Once cooked, try to dish up gracefully...
(* Puy lentils work well instead of the quorn mince. As do lots of finely chopped mixed mushrooms)
(** red wine also works)