A new week, a new brand! This time around we’re trying the No Bull Burgers. Points for a funny name, although it’s fairly ironic since these are, in fact, trying to be something they’re not. Which I would argue is the ‘alternative’ meaning of Bull, if you get my drift.
This isn’t exactly health food, but it is pretty easy to make it vegan all you have to do is add vegan cheese instead of cheddar – or just cut the cheese out entirely! Most UK supermarkets now stock a good-quality vegan cheese in grated form, so you’ll be fully ready to go.
Now let’s get into how you can make it!
They are actually pre-cooked, so you can eat them right out of the packet. Not that you usually can’t with Quorn, since it’s not like meat where you need to kill off all the germs first, but still – these are actually designed this way. We decided to pop them in the oven to warm up as we were cooking some croquettes at the same time anyway.
I definitely think the name of this product tells you exactly what to expect. They are very chewy and solid, which was a bit of an unexpected texture for me but definitely pleasant. The Quorn itself has quite a chickeny taste. Then there’s the seasoning: it’s very aromatic, filled with fragrant lemongrass, and it is slightly spicy and tingly on your tongue. It’s not too spicy per se, and it’s all full of flavour rather than overwhelming.
It’s not too crispy on the outside, so there’s a cohesive texture throughout the whole bit. It’s actually three or four bites’ worth in each ‘bite’, so they are a considerable size. You can visibly see the herbs and other ingredients through the inside as well as the outside.
All in all, I would definitely eat these again. They’re pretty tasty, and since you can have them cooked or uncooked, they’re quite convenient as well. There are eight in each packet and with four bites equalling 148 calories, they are a fairly good snack – or a great salad topping, as we tried here!
Once we tried it, we knew we just had to make it again to film for you! It’s a great weekday warmer for these winter months, and can function as a Sunday lunch replacement too.
This recipe allows you to enjoy a mushroom and gravy pie without the crust, using mash instead to create a lid – just like in a shepherd’s pie. It’s also very flexible – it will take just about whatever vegetables you have left in the cupboard, and you can flavour the mash however you like too.
For this version we used soya mince, but we’ve also made it with Quorn pulled chicken (like I said – depleted cupboards!) and it would work with other types of meat replacement too. Even lentils would be a good choice!
It’s pretty easy to make as there are only three stages: cook the vegetables, cook the rest of the filling, and cook the mash. After that, it’s only a case of getting them all in the same bowl together.
Give this one a try and let us know how it goes – or if you have any suggestions to make it even better!
Apparently, I’m not the only one who thinks so, as several fellow vegetarians have commented the same to me. The thing is, most people who turn vegetarian really aren’t interested in fish. It seems that those who are remain pescatarian, for the most part at least. Fish is that thing you hold your breath while you walk past in the supermarket. It’s something other people eat. It’s gross and stinky.
These fish fingers have managed to do a fantastic job of also being gross and stinky. Even from the first moment I smelt them cooking I had a very uneasy feeling about them. They just smell awful, and that wasn’t much of a good reason to put them on my plate.
A couple of bites in, and I already knew I never wanted to eat these ever again. Basically, they are just way too fishy for me. Which is a compliment in a weird way, if you think about it. They have a very strong taste which overwhelms anything else, and a firm texture. There is also a strong breaded layer on the exterior.
It just took a few mouthfuls for me to feel sick about eating these. Safe to say I won’t be buying these again – or any fake fish product, for that matter. J says they do taste like real fish, which is even more of a reason to ignore them for the rest of my life as far as I’m concerned.
I’m unable to recommend this product at all – totally disgusting and I may actually be scarred for life now.
They come in at 160 calories each, which certainly qualifies them as a lighter burger. This is great for those who want to have a burger but still watch their weight. The way they are formed means that you can easily eat them on their own, without a burger: the outer crust is very crispy and they hold their form well after cooking. It is not too thick or hard when you bite into them, however. They have a sticky texture on the inside, much as you might expect from melted cheese, as well as chunks of potato.
One thing that certainly disappointed me about these was the chicken. There’s actually very little of it in there, and it seems as though the manufacturing process doesn’t always keep it situated right in the middle. I actually ate probably 80% of my first one before I found any chicken, and then it was disappointingly small.
There is a LOT of cheese – very gooey and stringy, and as you can see above, it oozes out when you cut into them. They are also coated with a generous amount of herbs, and a stong flavour of chives. Even so, the taste manages to be somewhat wishy-washy, and not as cheesy as you would expect. It’s hard to describe, but there’s just nothing really substantial about them. They will fill you up, but it’s hard to say that they would satisfy you.
One thing they do offer is a good compromise. For a couple like us – one who wants to replace meat, and one who doesn’t mind missing it – they have a balance of a small amount of meat replacement with the rest made up of other flavours.
All in all, I’m disappointed in the end product given the name and description. If they were advertised differently, I might like them a bit more – but I can’t help but wish there was more chicken involved.
ON THE VEGBURGE SCALE, I GIVE THIS…
TASTE – 5/10
PRICE – 5/10
REST OF EXPERIENCE – 5/10
They are fantastic for a lot of reasons. First of all, they are very low in calories: just 53 per burger. Which is pretty amazing, really. Secondly, they are very quick and easy to cook. If you don’t fancy turning the oven on, you can cover them in clingfilm and put them in the microwave for pretty perfect results. In fact, when making burger bakes, one of my favourite things is to use these in the microwave and then pop the whole lot in the oven. It reduces the overall cooking time massively!
So, what are they like? They are pretty chewy and also fairly juicy, which is good news for not having drymouth halfway through your burger. They are very thin, but as they are intended for a lighter meal and particularly for breakfast, that isn’t too much of a problem. They are filling all the same, and for those hot summer days, they will definitely be a good way to get your burger fill without feeling too full. They do taste pretty much like the Quorn sausages, so if you’ve tasted those, you will know what to expect.
We’re keeping these in stock in our freezer for the foreseeable future, as a fantastic alternative to bigger and more calorific burgers.
ON THE VEGBURGE SCALE, I GIVE THIS…
TASTE – 7/10
PRICE – 5/10
REST OF EXPERIENCE – 8/10
We’ve already shared with you our method of making pizza just a little bit healthier: the tortilla pizza. But now we’re taking that to a whole new level with the pizza pocket. It may look simple, but trust us: this is so tasty and spectacular you will want to eat it every night of the week.
These are so gooey and melty and just fantastic. The type of cheese you use will definitely make a difference, so if you don’t like red Leicester go for something similar. Cheddar or gruyere could be great alternatives, and shredded mozzarella would have a stringy effect too.
Give the video a watch and then scroll down for the recipe. This is one to love for sure!
The idea is to create not just a simple burger in a bun, but a bit more of an experience. You can get as messy as you like. Use your favourite cheese and your favourite burger sauces. Choose different types of burger, different cheeses, and different flavours for your glaze. But if you want to try a combo that works wonders, then follow our recipe fully – we can attest that it’s one of the best you will come across.
We tend to vary this one slightly depending on what kind of day it is. If it’s a day for going all out, we have the delicious pulled pork burgers as here. If it’s a day for watching the calorie intake, we go for the newer Quorn sausage burgers, which are very slim and thus contain hardly any calories at all.
However you do it, the best result is a sticky, melty mess of burgers with cheese oozing out and connecting them all together. Lift them out one by one and watch the cheese stretching!
Here’s the video – and don’t forget to scroll down for the recipe!
As you may recall from our past posts, I always return home for Christmas, and enjoy some of my mother’s delicious home cooking. This year was no exception, so she takes full credit for all of the dishes that you are about to see.
Christmas Day – Starter
Let’s start right at the beginning! Soup was our starter on Christmas Day. It kind of just looked like soup, so no photos of this one, but I can tell you that it was a spiced parsnip soup. It was totally delicious but also light enough to start the meal nicely.
Christmas Day – Main
Oh boy, there is so much going on in this one! Let’s start with the pie, which was filled with a mushroom and chestnut mixture. Rich and satisfying, it was a lot more balanced than the previous mushroom pie that we shared last Christmas (from the Mildred’s cookbook). This was topped off with celeriac, potato, carrot, and swede in a mash topping. No pastry was involved – this was our healthiest Christmas dinner ever!
We also had some other great tasty goodies on the plate. There was a side of lemony carrots dressed in sesame seeds, as well as honey roast parsnips. We also had a red cabbage and cranberry side and roast potatoes. We then dressed our own plates with vegetarian gravy, bread sauce (the naughtiest thing on the plate!) and cranberry sauce.
Christmas Day – Dessert
Bear in mind that this dessert was eaten quite some time after the main course, as we were pretty stuffed first off! This was a lovely Christmas-themed trifle put together in glasses. We started out with panettone cut into smaller pieces and placed at the bottom.
This was soaked with limoncello, then covered with a layer of custard followed by raspberries. Repeat the whole process again to finish! It was rich and delicious, especially with the contrast of the smooth custard and the sharp limoncello. Totally yum and with the appropriate Christmas twist!
Boxing Day – Starter
Here we go with round two. Though we were still recovering from the previous day’s food, this was another big one! The starter was a mushroom salad dish.
A bed of baby leaves was topped off with cubes of feta, beetroot, and the mushrooms. These were whole chestnut mushrooms simmered in stock and then finished with garlic, onions, and herbs.
Boxing Day – Main
Here’s the last main course of our Christmas special. This was built around a gorgeous homity pie, which was so cheesy and fantastic.
Along with it we had another full plate of sides. We had some more red cabbage and cranberry next to parsnip fries wrapped in (Quorn) bacon rashers. Smashed potatoes and a carrot and swede mash were joined by french peas with lettuce.
So that’s how we spent our veggie Christmas! Next week we’ll be sharing our New Year’s celebration meals, so catch those soon.
What did you have for your Christmas dinner? Let’s compare in the comments!