Art Eats were invited down to a cookalong event on Wednesday night by the UK brand Quorn.
Since switching to a plant based diet I haven’t really opted for many of the mock-meat products on the market, mainly because I gravitate towards more of a raw food vegetable diet, and because many are not 100% vegan. Quorn for example does contains traces of egg white in many of its products, although there are some vegan varieties.

Despite this, I’m always open to trying new things, and often on the look out for recipes, so was more than happy to attend their event at the Underground Cooking School near Old street.

And do you know what? I was really pleasantly surprised.

If like me, you thought Quorn is made from corn, then you’d be wrong. It actually derives from a type of funghi grown here in the UK. Quorn is a completely British product which also surprised me. It amazes me how much like chicken it actually tastes. Even the texture is spot on, and it is so versatile.

The night involved learning to cook four Quorn dishes from Thai Style Sweet N Sour Vegan nuggets with sticky rice, to Quorn Sticky Sausages. In groups of about 4 we took it in turns to cook one of the four dishes. Round one was a curry, then there was the nuggets, followed by two sausage dishes. The highlight was tasting all the dishes after each round.

My favourite dish from the night had to be the Sweet Potato curry. It was delicious, and only took around 15 minutes to make *minus the prep time for ingredients.

As a little treat for my readers, I have included the recipe below. If you want to find out any more details on some of the other recipes from the night. Feel free to drop me an email and I can share them with you, as they were all good and oh so simple to prepare.

Quorn & Sweet Potato Curry Recipe

A mild sweet curry with sweet potatoes and spinach

Serves 4

Prep time: 15 minutes

Cook time: 15 minutes


350g Quorn pieces

2 tbsp Vegetable Oil

3 tsp Cumin Seeds

1 Onions, Chopped

3 Garlic Cloves, Chopped

2 tsp Ground Ginger

2 tbsp Medium Curry Powder or to taste

500 ml Vegetable Stock

300g Sweet Potato, diced into 1cm cubes and par boiled for 3 minutes

1tbspmango chutney

200g Spinach leaves

To serve:

Natural yoghurt

Fresh coriander


Heat oil and gently fry cumin seeds, add onion, garlic and Quorn and fry for a further 3 minutes.

Stir in the ginger and curry powder and cook for a further minute.

Add the vegetable stock, sweet potato and mango chutney and simmer for 10 minutes, stirring occasionally.

Stir in the spinach for the last minute of cooking.

Just before serving top with yoghurt and coriander.

Tip – Deliciously served with rice and naan bread

Happy Cooking!

, , , , , , , ,