What vegan whole-foods would absorb sauce flavours the way Quorn does?
June 20, 2018 12:44 AM Subscribe
I'm enjoying using jarred curry sauces to make curry at home: curry sauce + Quorn pieces + leafy veg; stir till cooked through, and serve with rice or bulgur. I like that Quorn has a texture that allows it to absorb sauce flavours (as would meat). However, I'd like to decrease my use of Quorn and move towards more unprocessed foods. I'm just not sure what vegan whole-foods I could combine with curry sauces to give a result that feels coherent, with the veg absorbing the flavours.