The April Blake

Meat Alternatives

There are a lot of types of meat alternatives out there, and not all of them are good. Replicating meat has come a long way, especially in the past few years, where going meatless even one day a week has gained acceptance. Many of the newer meat alternatives are focused on those people — the ones who do want to replicate the taste and feel of meat.

Then there are people who have decided to become vegetarian or vegan for reasons that mean they do not want to replicate the taste and feel of meat. People in these situations still need convenience foods like faux meats, or they like something meat-adjacent but not totally replicating meat. There is no right or wrong here, it's all about preference.

Meat alternatives typically focus on the main types of meat consumed in America: beef, chicken, pork, and there are even some fish meal substitutes.

Like any well-rounded diet, meat alternatives are only a part of it. Meat alternatives should not be eaten in large quantities, for every meal. Consider the ingredients and nutrition facts on the labels and decide how they can best fit into your life to expand your flavor palate, replicate meat, or whatever reason you're seeking them out. Meat alternatives are not just for vegetarians and vegans anymore, they are part of the mainstream culture.

Types of Meat Alternatives and Meat Substitutes

Tofu

Tofu, made of soybeans, is the most commonly thought of meat substitute. It's been around for centuries, and has been most commonly made fun of in popular culture. One reason it is so ubiquitous is because of it's versatility. If you learn how to use it properly (which is basically just taking the time and effort to gently squeeze the water out), it can then soak up whatever other flavors you wish to introduce. It can be crisped up, it can be crisp on the outside and softer on the inside, it can just soft just. You can tear it, slice it, cube it, and puree it up. There are many possibilities, it just takes that initial squeezing. Gentle, gentle squeezing. Then replacing. Much flavor replacing.

TVP

TVP stands for textured vegetable protein. It's related to soy because it is just dehydrated bits of soy. They, like tofu, can be rehydrated with the flavor of your choice. It makes a great stand in for ground beef, and can be combined with other ingredients to form a larger end product. You may frequently see TVP used in commercial meat alternatives.

Tempeh

The last of the meat alternatives that start with "t", tempeh is made from fermented soybeans which gives it a different flavor and texture than tofu or TVP. It doesn't have to be pressed or rehydrated though, with gives it a more convenience food feel. You can slice and fry it right up. Some people say steaming tempeh before infusing it with flavor or cooking it can take away any bitter taste.

Seitan and Vital Wheat Gluten

This meat substitute is full of gluten but it does provide a dense, meaty texture. You can make seitan in your own kitchen with flour (or vital wheat gluten, see more below), time, and elbow grease. It can be flavored to take on the qualities of beef, pork, and chicken. You can use it immediately or freeze it in patty shapes (or nuggets or whatever you'll use it for), making it an easy option if you can plan ahead.

Vital wheat gluten is made by washing away the starchy part of wheat, which leaves the protein part. It's then dried and powdered and sold as vital wheat gluten, which when rehydrated, makes an elastic-y blob that can be flavored and shaped into seitan.

Lentils and Beans

Beans, the vegetarian's best friend for getting in protein, also can assist in meat-making adventures. The veggie burger is where beans are commonly seem masquerading as meat, and for good reason — they work! When ground up, beans are a great binding ingredient for a bunch of other ingredients to create something like a veggie burger, "meatloaf", or other meat substitutes.

Mushrooms

These fungi are often seen pinch hitting whole as a meatless "burger", but they also lend a meaty texture and earthy flavor when combined with other ingredients too.

Styles of Meat Alternatives

Meat substitutes can be cut, chopped, mashed, squished, diced, sliced, and manipulated into many formats. Of course, these commercially produced items are heavily processed and can contain similar amounts of fat as the animal product itself.

For simplicity's sake, I will call the products below by their animal counterparts. There are probably tons I am missing, but these are the most commonly found.

Vegetarian Beef Products

  • Ground beef
  • Beef patties
  • Meatballs
  • Jerky

Vegetarian Chicken/Poultry Products

  • Chicken nuggets
  • Boneless chicken "wings"
  • Chicken breast cutlets
  • Chicken sandwich patties
  • Turkey loafs
  • Turkey deli slices

Vegetarian Pork Products

  • Sausage links
  • Sausage patties
  • Bacon
  • Deli slices
  • Hot dogs
  • Chorizo

Vegetarian Seafood Products

  • Canned tuna
  • Crab cakes
  • Shrimp
  • Scallops
  • Fish filets

I occasionally review meat alternatives and give my honest opinion on if they are worth it. Not every meat alternative tastes good or has a good texture. For these reviews I comment on aspects such as the likeness to what it's trying to resemble, flavor, texture, ease of cooking, where to find it, and how it can be used.