If my recipe calls for seitan, and all I have is Quorn, does that substitute fairly well? I'm having company tonight and I don't really want to experiment too much on the recipe in case it goes horribly wrong. Should I make any changes to accomodate for the substitution? ... or just try and see if the store has gotten some seitan in since I was there the other day? (I'm making dinner for a bunch of omnivores tonight and don't want to give them any room to say that veg food isn't very good) Thanks for your input!

What recipe are you using?



The big difference is Quorn is usually sold as a prepared item (ie chicken fillets etc) whereas seitan can be sold as semi prepared item. Each will need to prepared differently depending on what you are making.



Its also worth noting that Quorn isn't vegan, if that's an issue.

It's this recipe, though I intend to use different herbs: (from Vegweb)

1 lb. package of chicken-style seitan, drained

6 tablespoon soy margarine

2 tablespoon olive oil

2 teaspoon dried rosemary leaves, crushed

1 teaspoon dried thyme

1/2 teaspoon dried sage

3 cloves garlic, finely chopped

Directions:



Grease a 9 X 13 pan with 1 tbsp olive oil. Preheat oven to 350. Arrange the seitan pieces in the bottom of the dish.



In a small saucepan, heat remaining olive oil and add margarine to melt. Once melted, add the garlic, rosemary, sage and thyme. Allow to simmer for a few minutes.



Pour the melted magarine mixture over the seitan pieces and bake for 20 minutes, turning once.



Serves: 2



Preparation time: 25 minutes



The Quorn I bought is just the chik'n tenders, which don't appear to have any kind of seasoning. I don't tend to use the meat alternatives, so I'm not really familiar with the technical differences between them. My omni parents like them, though, because it makes them feel like they've eaten a more substantial meal.

It's a middle ground I'm willing to take.

I think it would be fine.

Agreed. No problem at all.