Quorn is pretty tasty as long as you don’t know what it looked like before you bought it. In my meals it looks just fine. Quorn tastes about like a high end chicken nugget in nugget form, but in it’s naked form it will pass just fine for chicken cutlets. In stir-fry it looks and tastes like seasoned chicken breast, and while it doesn’t shred quite right for BBQ chicken it did make a tasty sandwich.
The worry is that being made from Fusarium, which is more commonly known as corn ear blight, or wheat root blight, there is the potential for allergies, and since it isn’t a common food, you might not know until after you eat it. Quorn is made with rehydrated egg white, so it doesn’t meet the standards of strict vegans, but it doesn’t have a face so people who don’t eat anything with a face can enjoy it. I’m allergic to soy so this is a welcome alternative.
Getting over the fact that Quorn is made from mold takes a little getting used to. It is fermented Myco-protein, and it has a texture that does feel like meat which is a huge leap over the soy meat-alternatives. What bothers me most is that the packaging implies that Quorn is made from something resembling a Morel or Truffles. But it has about as much relationship to those fungi as Saber Tooth Tigers have to Hairless Mole Rats. I’d eat saber tooth tiger steaks, but Mole Rats likely not so much.