[Food] Vegetarian mince

[The Clamp]

I’ve tried Quorn and some one brand ones. They vary greatly on many levels but the one thing they have in common is the consistency. It can very quickly turn into mush.

Anyone recommend a decent veggie mince that is a bit more robust and holds its structure rather than turning to a lumpy porridge like slop.

Or am I cooking it wrong? I fry it off a little before adding the sauce. Thought that might “seal” it a bit? Alas, non.

 

[jcdenton08]

Hello Camp David, what did you have for breakfast this morning?

Ooooh, mince!

 

[Bozza]

We use (frozen) Quorn mince a lot, primarily in bologneses and chillis, and I've never thought of the end result as mush, although it's over 30 years since I ate meat mince, so it may just be my memory.

However, I use finely diced carrot and onion in both dishes, with mushroom too in a chilli. I never weigh ingredients, but I'd guess at something like 60 veg / 40 mince. I cook off the veg first and then add the mince. It doesn't need much cooking from there before I add puree and tinned chopped tomatoes etc.

 

[happypig]

I use Linda McCartney veggie mince when it's me and the wife. When son comes visiting I use Clearspring (https://www.clearspring.co.uk/products/organic-gluten-free-soya-mince)

 

[The Clamp]

We use (frozen) Quorn mince a lot, primarily in bologneses and chillis, and I've never thought of the end result as mush, although it's over 30 years since I ate meat mince, so it may just be my memory.

However, I use finely diced carrot, onion in both dishes, with mushroom too in a chilli. I never weigh ingredients, but I'd guess at something like 60 veg / 40 mince. I cook off the veg first and then add the mince. It doesn't need much cooking from there before I add puree and tinned chopped tomatoes etc.

Thanks. Quorn is definitely the best I’ve tried so far.

 

[Red Squirrel]

I had the same problem with Quorn Mince and now use Quorn Pieces instead, it's not mince but it's not mush either.

 

[Hotchilidog]

Vivera for me, never let me down.

 

[keaton]

Quorn appears to be the best but I'd say use lentils where you would use mince and you're better off financially, health and finance wise.
I use tins of green lentils in a Ragu and the recipes are both excellent and you get the feeling of proper mince

Burnt aubergine veggie chilli recipe | Good Food

This warming aubergine chilli is low fat and four of your five-a-day. Serve up this smoky spiced vegetarian supper with brown rice and all your favourite trimmings

www.bbcgoodfood.com

Allotment cottage pie | Jamie Oliver vegetarian recipes

Extraordinarily delicious, this corker of a recipe is super nutritious and comforting – and guaranteed to put a smile on anyone’s face.

www.jamieoliver.com

 

[Cheeky Monkey]

Quorn always fine for me, tend to fry chopped onions and garlic first, add the mince then herbs and spices, then toms and puree etc, have also never experienced it being like mush. Supermarket’s own brand vegetarian/vegan mince can certainly be mushy though.

Also switched recently from L Mac’s sausages to Quorn, and if you oven cook them for about 30 minutes (10 beyond recommended) they are sensational.

 

[AmexRuislip]

Quorn appears to be the best but I'd say use lentils where you would use mince and you're better off financially, health and finance wise.
I use tins of green lentils in a Ragu and the recipes are both excellent and you get the feeling of proper mince

Burnt aubergine veggie chilli recipe | Good Food

This warming aubergine chilli is low fat and four of your five-a-day. Serve up this smoky spiced vegetarian supper with brown rice and all your favourite trimmings

www.bbcgoodfood.com

Allotment cottage pie | Jamie Oliver vegetarian recipes

Extraordinarily delicious, this corker of a recipe is super nutritious and comforting – and guaranteed to put a smile on anyone’s face.

www.jamieoliver.com

Another vote here for lentils, especially in a lasagne

 

[Hovegull]

Quorn for me too. Never experienced it going mushy though. Always seems to hold its form?

 

[BBassic]

We use the Quorn mince and it's ok. Like others have said I much prefer using lentils most of the time.

You could try this lot: https://this.co/products/mince/

We use their "chicken" and it's actually really good.

 

[Live by the sea]

I’ve tried Quorn and some one brand ones. They vary greatly on many levels but the one thing they have in common is the consistency. It can very quickly turn into mush.

Anyone recommend a decent veggie mince that is a bit more robust and holds its structure rather than turning to a lumpy porridge like slop.

Or am I cooking it wrong? I fry it off a little before adding the sauce. Thought that might “seal” it a bit? Alas, non.

I think the trick is to add ingredients like chopped onion etc to help bind it at the start of cooking it . Non meat mince is always likely to turn mushy if in the pan a little too long .

 

[BBassic]

Oh also with the Quorn mince, I've found that if you add it frozen to the ragu (for example) 10-12 minutes before you want to dish up then it cooks but doesn't lose it's consistency so much

 

[The Antikythera Mechanism]

Jackfruit mince, available from Ocado, is good

 

[pwlr1966]

I use 'beyond meat' patty's, break them down into mince, they have a real BBQ/smoke taste to them, they don't go squishy, they maintain a 'meat' texture -I also add chunks of brie or camembert to add richness to the sauce (but not that heathy)!!!

 

[Coldeanseagull]

Each to their own, but I've always found adding real meat to a veggie meal makes it taste better.

 

[brightn'ove]

this one is very good

 

[Hamilton]

I’ve tried Quorn and some one brand ones. They vary greatly on many levels but the one thing they have in common is the consistency. It can very quickly turn into mush.

Anyone recommend a decent veggie mince that is a bit more robust and holds its structure rather than turning to a lumpy porridge like slop.

Or am I cooking it wrong? I fry it off a little before adding the sauce. Thought that might “seal” it a bit? Alas, non.

Are you frying it before mixing it? When I’ve done that it has held together as mince.

 

[Harry Wilson's tackle]

I was expecting this thread to be an announcement of a new podcast by Bob Mortimer.

Disappointed.