Quorn: The Closest to Meat That You Can Get

Since 2001, I have stopped eating red meat for health reasons (and as a matter of self-discipline). I still eat fish and poultry meat though. However, I sometimes miss the taste of red meat. That's why I tried many veggie-meat (i.e., soybean, wheat, beans, or mushroom-based) products in the market.  I thought that's about all that the food technologists have to offer until I came to United Kingdom. This is where I found out about Quorn, an alternative to meat that is of course very much suitable for vegetarians.

Quorn is a leading brand of protein-rich, low-fat, all-natural food preparation that is derived from an edible fungus called Fusarium venenatum. The fungus was actually discovered in England in the 1960s but became commercially available (under the Quorn brand) in the UK in 1985. It debuted in the US market only in 2002. Being made from mycoprotein, it thus shares a food category with mushroom and truffle. However, Quorn is usually processed with egg white as a binder (and so, it is not suitable for vegans).

There is a range of Quorn products that imitates meat preparations such as burger, escalope, mince pie, nuggets, meatball, sausage, and many others. The surprising thing is that amongst the "veggie-meats", I find Quorn as the closest to meat in terms of taste and texture. I usually buy its version of quarter pounder, sausage, and chicken nuggets. And unlike my experience with eating soy-based veggie-meat products, I feel more full and satisfied after eating Quorn. The cost is quite reasonable, too.

So, to all vegetarians including those (like me) who are into a low-fat diet but still like to enjoy the taste of meat, why not try Quorn? Check it out next time you visit the supermarket. You will surely love it!