Posted April 25, 2011
Soy and grain products can provide an alternative to a meat-based diet. They can taste like meat and have a similar texture, says Germany’s Vegetarian Association, and if they are well prepared and seasoned, a lay person wouldn’t know the difference. Here’s an overview of a few alternatives to meat:
Tofu: Asian cuisine would not be possible without tofu. It’s made from soya milk in a similar way to cheese. Because of its “mild and neutral” flavour, tofu should always be given plenty of seasoning. It can be smoked, marinated or deep fried.
TVP: Textured vegetable protein has a similar fibrous structure to meat and is also made from soya. In granular form TVP is an excellent replacement for meat in a Bolognese sauce and in block form in a goulash. It also comes in steak form but should be softened in hot water or vegetable stock before cooking.
Tempeh: This is the third soya bean product to choose from. It is made from fermented soya and has “a more intensive taste than tofu,” according to Germany’s Vegetarian Association. It can be marinated, seasoned, fried, cooked in a wok and used in soup dishes. Tempeh is also available in a smoked variety.
Seitan: This product also has a similar texture to meat but it is made from wheat gluten. Seitan can be fried or grilled as well as made into a sausage.