Bet­ter than the real thing Ve­gan meat sub­sti­tutes

The Sunday Telegraph - Money & Business - - Technology Intelligence -


Made from wheat gluten, this has a meaty tex­ture. Can sub­sti­tute for chicken, beef or pork. A mild flavour and chewy tex­ture on its own but adapts when mixed with other in­gre­di­ents.


Orig­i­nat­ing from China, it was tra­di­tion­ally made by mix­ing soya milk with ni­gari, the by-prod­uct of ex­tract­ing salt from sea­wa­ter. To­day, it comes in lots of dif­fer­ent forms, from pud­ding­like to block form and takes on the flavour of what­ever you cook with it.


A pop­u­lar sub­sti­tute for ground beef in dishes such as chill­ies, it is a soya-based prod­uct typ­i­cally firmer than tofu. Tem­peh is made by fer­ment­ing cooked soya beans. Known for its nutty flavour, it ab­sorbs the flavours of foods and sauces added to it.


From the trop­ics, the flesh of this large, oval-shaped fruit is eaten raw or cooked. When cooked its flesh has a meaty tex­ture, sim­i­lar to pulled pork or chicken. It soaks up the flavours of what­ever it is cooked with it. Its seeds, en­cased in bulbs, can be eaten too.


Known for their savoury flavour and a dense tex­ture, crem­ini and por­to­bello mush­rooms have par­tic­u­larly meat-like tex­tures when cooked, although they are not as rich in pro­tein as some of the other meat al­ter­na­tives.


The hearty and pro­tein-rich grain legume – known as a pulse – is rich in pro­tein and comes in dif­fer­ent colours and va­ri­eties in­clud­ing green, red, brown and black.

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