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Mycoprotein Turk’y By Quorn

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Well Thanksgiving without turkey is different, at least for the eater, but I did still have to manage the cooking of a bird (for the meat-eaters who came to dinner.)

Happy Tofurky Day

I had a choice for the veggie heads of either Tofurky or Quorn Turk’y Roast

The ingredients listed in the Tofurky, though completely vegan, led me to believe that I would not like the taste of it very much.

Now, the Whole Foods didn’t carry the Quorn turk’y, oddly enough they carried other Quorn products though.

I continued looking until I actually found it at a more mainstream grocery store, on sale too…Frugal Bonus!

The ingredients, though not vegan in any way, were at least a bit more tasty-sounding than the Tofurky. So, purely for research purposes, I decided to give it a try.

The main ingredient in Quorn products is Mycoprotein. According to the Quorn website is, “Mycoprotein (“myco” is Greek for “fungi”) is a nutritious member of the fungi family, as are mushrooms, truffles, and morels. The fungus used in all Quorn™ products is Fusarium Venenatum.”

Well it sounds interesting enough to me, so I’m trying it for all of you. ;)

On first removing it from the package I thought two things. 1) “Dude, that looks like a big sausage” and 2) “This is overpackaged.”

I like very much that it only takes about 55 minutes to cook. The only thing that I found disconcerting, given the fact that most vegetarians are trying to detox and not re-tox, was that you cook it in a plastic sleeve. I mean tightly wrapped in plastic while sitting in a 425° oven.

You can’t tell me with a straight face that there isn’t some leeching occurring into the food. I just can’t truly believe that.

The directions say to poke some holes through the plastic sleeve before cooking, which I did. Only one word to the wise, don’t poke them on the sides or the bottom. This causes juices to leak out of the package and smolder in a smoky fashion on the bottom of your cookie sheet.

Quorn Turk'y Roast

As for flavor and texture, I did not expect to be all that wowed by either of them.

I cut the slices rather thick and paired them with mushroom gravy. The flavor was surprisingly turkey-like. The texture was relatively palatable, though something about it reminded me of lunch meats or high school cafeteria food.

Overall it left me only slightly envious of the meat-eaters with their steamy, glistening hunks of turkey breast.

The Quorn Turk’y Roast: I would recommend this product, on a 5 star scale, at about 3.5 or maybe even 3.75….worth trying and, with some creative modification, should please most dinner guests.

I would suggest slicing it thin for better texture and using a very yummy gravy along side of it. :)

Happy Thanksgiving!