BBQ Pulled Quorn and pink coleslaw recipe

Last week I joined Quorn UK at The Underground Cookery School to find out more about their products and learn how to cook with them.

Growing up my family would enjoy Quorn in family meals such as Spaghetti Bolognese as my sister is vegetarian and it made it easier for my mum to cook. However, after I moved out I stopped buying Quorn products  (with exception of buying the off pack of 'scotch eggs' for when my sister visited).



I was stunned to find out that Quorn contains 90% less fat and sat fat than the same amount of lean beef mince, 50% less calories and 500% times the fibre.

Swapping surely is a no brainier, right? Having spoken to my boyfriend, he explained the main reason why he's not too keen on 'making the swap' is because he believes it compromises on flavour.

At the event I discovered I had been cooking with Quorn wrong the whole time! Quorn is a great flavour absorber, and to ensure your food is tasty, you must marinate it first - something I had never done. 

This revolution has resulted in lots of delicious recipes, including curries, Shepard's pie and even 'pulled pork' style buns. I've posted the recipe below, and will be following up with others soon. Enjoy, and thank me later!

Ingredients for 10 

10 Quorn fillets, defrosted
200ml BBQ sauce
10 bread buns

Coleslaw
150g white cabbage, finely shredded
150g red cabbage, finely shredded
150g carrots, grated
100g red onion, finely chopped
4tbsp mayonnaise, low fat variety or natural yogurt
1tsp Dijon mustard (optional)

Method:
1. Cover the Quorn fillets with the BBQ sauce. Leave to marinate for 30 minutes.



2. Mix together all the coleslaw ingredients and season to taste, chill until required.



3. Tip the Quorn onto a baking tray and bake in the oven for 15 minutes at 180C/Gas Mark 4 or until core temperature is reached.



4. Divide the coleslaw between the buns. Shred the Quorn fillets and fill buns with all ingredients.

Thanks to Preston Perfect Photography for providing some of these images.