For all those doubters, Quorn really is quite tasty!
The first time one of my vegetarian friends offered me a Quorn hot-dog, I was somewhat dubious of the rubbery, cylindrical mass hiding inside a roll, bathing in tomato ketchup; unfortunately, I had to admit that the tomato ketchup was the best bit, the Quorn was just bland and tasteless. However, that was some years ago. Recently, having been invited to another vegetarian barbecue, I arrived lacking in gastronomical enthusiasm and approached the Quorn burgers with trepidation. Remembering how good the tomato ketchup has tasted next to the Quorn last time, this more realistic-looking burger was similarly smothered and slid into a bap. I bit in, expecting the vibrant notes of processed tomato to dance across my palate, but lo and behold they were outshone by the strong flavours of Quorn burger! Aside from the usual barbecue charcoal taste, the slightly alien but reassuringly pleasant aroma of Quorn filled my mouth, although it didn't really taste like meat, which isn't surprising I suppose, it did taste good! So good, in fact, that I spent an enjoyable afternoon savouring it instead of the ever-popular Halloumi cheese.
Intrigued by this unexpected improvement in mycoprotein cuisine, I asked my vegetarian friend about her experience with Quorn over the past few years. Echoing my limited knowledge, she agreed that the taste had definitely improved and that Quorn did have a bit more of its own flavour; of course, it still works best when incorporated into the usual variety of meals adapted for vegetarians, things like Quorn spaghetti bolognese and Quorn shepherd's pie. With all it's health benefits, it would not surprise me if this improved Quorn becomes increasingly popular for dieters, rather than being seen as a bland alternative to be avoided at vegetarian barbecues.