I've had a couple Chik'n products and the beef crumble from Quorn and so far it's been the best substitute as far as flavor/texture combination. Making spaghetti with meat sauce was actually a little hard to tell the difference. I think the only turn off is that it barely seems to be made out of food.
Quorn tastes pretty good, though in my opinion it's over flavored and it doesn't taste like meat and doesn't have the texture of meat either. I'm sure most people would be able to taste the difference in a spaghetti bolognese. The thing is though, it doesn't have to be like meat, it just needs to taste good and have good texture.
