This is a list of meat substitutes. A meat substitute, also called a
meat analogue, approximates certain aesthetic qualities (primarily texture,
flavor and appearance) or chemical characteristics of a specific
meat. Substitutes are often based on
soybeans (such as
tofu and
tempeh),
gluten, or peas.[1] Whole
legumes are often used as a protein source in vegetarian dishes, but are not listed here.
Vegan chicken nuggets – made from pea protein, soy protein, textured vegetable protein, and wheat gluten
Tofurkey – faux turkey, a meat substitute in the form of a loaf or casserole of vegetarian protein, usually made from tofu (soybean protein) or seitan (wheat protein) with a stuffing made from grains or bread, flavored with a broth and seasoned with herbs and spices
Cauliflower – coated in flour and baked or fried to imitate chicken wings or steak
Mycoprotein – a form of
single-cell protein, also known as fungal protein, it is able to provide greater satiety than traditional protein sources such as chicken, while also being rich in protein and low in caloric content
Eggplant – semitropical/tropical plant with a highly textured flesh[5]
Grapefruit – during the course of the
Special Period economic crisis Cubans prepared steaks made out of breaded and fried grapefruit rind known as "bistec de toronja".[6]
Jackfruit – a fruit whose flesh has a similar texture to pulled pork when cooked
^Clark JD, Valentas KJ, Levine L (1991). Food processing operations and scale-up. New York:
CRC Press. pp.
134–7.
ISBN0-8247-8279-8.
^Sastraatmadja, D. D.; et al. (2002). "Production of High-Quality Oncom, a Traditional Indonesian Fermented Food, by the Inoculation with Selected Mold Strains in the Form of Pure Culture and Solid Inoculum". J. Grad. SCH. Agr. Hokkaido Univ. 70: 111–127.
hdl:
2115/13163.