Can Babies Eat Quorn?

Quorn is a mycoprotein containing product, derived from a fungus called Fusarium venenatum, mixed with egg albumen or potato protein for the vegan version. Egg albumen and potato protein act as binders. Once mixed, it is adjusted in texture and pressed to the wanted forms.

Being an excellent meat substitute it is sold not only as a cooking ingredient, but also as the preferred meat substitute used in a great number of prepackaged meals. It has its origins in the UK, it was first sold only in Europe, but nowadays it spread to numerous countries. The first vegan Quorn products were released in the USA, and they slowly entered the UK market. Such vegan Quorn products are: Quorn vegan burgers, vegan sausage rolls and vegan steak bake.

Mycoprotein is naturally high in protein, so Quorn is an excellent source of protein, it is also high in fiber, but it contains negligible salt and has no sugar, and it is low in fat and carbs. It is also a good source of selenium.

Why Is Quorn Not Recommended For Babies Under 3 Years Old?

Although Quorn is a good choice for adding selenium into your baby’s diet, it is low in iron, zinc and vitamins B, which are also important to your baby’s healthy growth. It is high in protein and fibers, but low in fat. This is why it will fill your baby’s belly, but it won’t offer the needed energy.

Quorn Sausage Pasta Bake

Ingredients: 1 pack of Quorn Sausages, 1 tbsp olive oil, 1 diced small red onion, 2 finely chopped garlic cloves, 100g finely diced celery, 100g finely diced carrot, 2 tbsp tomato puree, 1 tbsp dried oregano, vegetable stock cube in 250ml boiling water, 400g can tomatoes, 150g dried penne, 1 tbsp chopped fresh basil.

Ingredients for the cheese sauce: 25g butter, 35g plain flour, 300ml semi-skimmed milk, 75g grated cheddar cheese.

Ingredients for the topping: 50g fresh bread crumbs mixed together with 50g grated cheddar cheese.

Heat half of the olive oil in a large frying pan, until the Quorn sausage gets brown, then set aside. Add the remaining oil for frying the onions, garlic, celery and carrots over medium heat for about 6 minutes. Put the tomato puree, the dried oregano, stock and tomatoes into the pan, and season to taste, simmer for about 15 minutes, stirring from time to time, until the liquid has been reduced by half. In the meantime, cook the penne as instructed on the package and preheat the oven to 200°C.

To prepare the cheese sauce, melt the butter in a small saucepan, put the flour into the pan and cook for 1 minute, stirring constantly. Add the milk gradually to get a thick smooth sauce. Cook for about 5 minutes, then add the grated cheese and let it melt.

Once the penne is cooked, drain it well, slice the Quorn sausages into bite-sized pieces and add the penne, basil and Quorn sausages to the tomato sauce. Transfer into a baking dish, pour over the cheese sauce and top with the mixed bread crumbs and cheese topping. Bake on the middle shelf in the preheated oven for about 25 minutes, until it gets golden brown. Serve together with steamed vegetables or with a fresh green salad.