Southwest Meatless Scramble

As an integrative nutritionist, I believe in being willing to try what I recommend for my clients. Admittedly, this can push me out of my culinary and digestive comfort zones at times.

Recently, quite a few of my clients have expressed interest in adopting plant-based diets. This can make it challenging to get enough protein and several key minerals. Wild caught fish is healthful in my view, and I usually encourage a Pescatarian plan over a strict plant-based diet. Fish provides essential omega-3 fatty acids in addition to excellent protein. And it provides more options, especially when dining out. And who doesn’t enjoy more flexibility?

To honor my clients and experience more of a plant-based diet, I’ve decided to limit my own consumption of animal products to one serving per day. So for example, if I have chicken salad for lunch, dinner would be grilled salmon and roasted veggies. My personal goals for this also include:

  • Animal welfare concerns
  • Economics – lowering my grocery costs
  • Possible cholesterol-lowering effects
  • Pure experimentation

So I decided to experiment with the meat substitute QuornTM. It’s a mycoprotein, which is a non-GMO, man-made fungi that is high in protein and fiber. It’s textured with egg white and barley malt. Even though QuornTM contains a gluten-containing protein (barley), it tests at < 20 ppm, which is the standard that is deemed safe for those with autoimmune celiac disease. That would also make it safe for those with non-celiac gluten intolerance. However, there is some controversy about its potential to invoke an allergic reaction. If you’ve concerned, check out Dr. Axe’s article on QuornTM: https://draxe.com/nutrition/article/mycoprotein/.

For the recipe, I went with a Southwest flavor, using a taco seasoning blend and adding tomatillo salsa. I used sweet potato, but you could just as easily swap it for white potato. And I used the veggies I had on hand – onion and red bell pepper. One skillet, one knife and one cutting board made prep and clean up a snap. And the taste and texture – undistinguishable from that of ground beef. Enjoy this one for breakfast, lunch or dinner!

Southwest Meatless Scramble

  • 1 TBSP olive, coconut or avocado oil
  • 1 12 oz. pkg. QuornTM Meatless Grounds
  • 1 med. sweet potato, grated                     
  • 1 sm. yellow onion, diced
  • 1 red bell pepper, diced
  • 4 TBSP taco seasoning blend
  • 1 cup tomatillo salsa
  • Avocado, sliced
  • Cilantro, roughly chopped

Directions:

In a large skillet, heat the oil over medium heat. Add the QuornTM Meatless Grounds and taco seasoning. Stir to combine and cook 2-3 minutes. Add the sweet potato, onion, bell pepper and salsa. Cook an additional 8-10 minutes. Serve topped with sliced avocado and chopped cilantro.

2 Comments

  1. Ginger Weeden

    Dianne, how does Quorn rank in terms of protein? My concern about adding more protein-powered foods to my protein-deficient diet is taking on more fats & carbs in the “package” with that new protein. I seek your wise advice on this.

    1. dmporter65

      Ginger, Good question!
      Quorn is a nice plant-based option on several fronts. For example, 1 cup of the meatless grounds has the following well-balance nutrient profile:
      Calories = 100
      Protein = 15 grams
      Fiber = 7 grams (This is awesome! See my other post about fiber and how most of us don’t get enough.)
      Carbs = 10 grams (3 grams net carbs)
      Fat = 2 grams

      Quorn products are really nicely balanced and are also relatively low in sodium. Dig in!

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