Plant-Based Meat Substitutes

Meat substitutes — including Quorn (mycoprotein-based), pea- and soy-protein products, and other plant-based mince, sausages, and burgers — are safe to eat during pregnancy. Like meat itself, these products should be cooked according to packet instructions and served hot, particularly products designed to mimic mince, sausages, or burgers, since the same general food safety principle of avoiding undercooked or improperly reheated food applies regardless of whether the protein source is animal or plant-based. Plant-based meat substitutes do not carry the specific pregnancy risks associated with meat, such as Toxoplasma or the concern around liver's vitamin A content, but they are often more processed than a simple cut of meat, and some products are high in salt — worth checking labels, as with any processed food. Nutritionally, they can be a useful source of protein and iron, though plant-based iron (non-haem iron) is absorbed less efficiently than the iron in meat, so pairing meals with a source of vitamin C (citrus fruit, peppers, tomatoes) can help absorption. If you are vegetarian or vegan and relying more heavily on these products, it is worth ensuring your overall diet also covers vitamin B12, iodine, and omega-3s, which are less abundant in plant-based diets generally.