Meatless Monday: BBQ Quorn Chik’n Flatbread


Quorn

Today’s Meatless Monday recipe is brought to you by Quorn, a meatless-alternative made of mycoprotein.  Mycoprotein is a naturally occurring healthy form of protein produced using a fermentation process which results in a meat alternative that resembles both the taste and texture of real meat. Compared to meat, Quorn contains half the calories, no cholesterol and as much protein as an egg and as much fiber as broccoli.

Quorn is also naturally soy-free as well as non-GMO (except the burritos).  They have several products available which range  from Meatless Grounds, Chik’n Cutlets, Turk’y Roast, Burgers and a variety of entrees.  

While most of their meat-alternative products are not gluten free, their Chik’n Tenders actually are though it should be noted that they are made in a facility with products containing gluten. 

Quorn Chik'n Tenders

 These Chik’n Tenders are made of 90% mycoprotein along with egg whites as well as natural flavorings.  They are 90 calories per 85 grams and have 10 grams of protein and 4 grams of fiber.  They come fully cooked and just have to be heated and served to enjoy.  

I chose to feature these tenders in a BBQ flatbread but there really are so many possibilities. I just happened to be craving some old-fashioned barbecue so that’s what I made. 

BBQ QUORN 2 Quorn Chik'n BBQ Quorn 3


Recipe

Ingredients: 

  • Quorn Chicken Tenders (approximately 1 cup), defrosted 
  • Gluten free thin crust pizza (I used Udi’s)
  • 1 large handful of baby argula 
  • 1 can of yellow corn, drained
  • 1 can of black beans, drained and rinsed
  • Gluten free barbecue sauce (Heinz or Annie’s Naturals are both gluten free)

Directions:  

  1. Preheat oven to 375 degrees. 
  2. Top crust with arugula, Quorn Chik’n Tenders, 1/3 cup of corn, 1/3 cup of black beans and drizzle with barbecue sauce. 
  3. Stick in oven for approximately 10 minutes. 
  4. Remove and cut into thick strips.
  5. Serve and enjoy. 
You might also like:  Spicy Thai Cauliflower Fried Rice {Vegan, Gluten Free}

Notes: You will have left over corn and black beans.  Also you can choose to quickly sautee the chik’n first to defrost and give it some extra flavor. 


As far as my thoughts on Quorn, I have to agree that the taste and texture are very similar to chicken.  I have very little experience with eating meat-alternatives but I did enjoy the taste and think that anyone looking for a meatless option to replace chicken would enjoy this as well! :) 

 

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I also link up with Lean Lena for Tasty Tuesdays so be sure to hop over and check out all the deliciousness! 

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About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!

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