Hello,
a few days ago, I wrote about vegan source of protein. Today I would like to tell you about mock meat, meat for vegetarian.
Vegan "pork" in sweet and sour sauce
Mock meat or fake meat is a substitute for meat. Produced mainly for vegetarians and vegans, to replace the nutritional value of meat, mainly protein. There are also people who want to reduce the saturated animal fat in their diets.
Flat rice noodles in a creamy tofu sauce with vegan "prawn", stir fried with red pepper, zucchini, mushrooms, pak choy and konnyaku.
Mock meat also provides taste and visual experience as well as texture and heat treatment options similar to animal products. You can fry them, bake and cook like chicken or beef.
Vegan "chicken" with rice, carrot and seaweed
Vegan "meat" is made of soy or wheat. One of the methods of production is to pull the "sheepskin coat" of boiling soy milk. Seitane is produced from wheat protein (gluten). We can buy a substitute for meat in a can or in the form of frozen "fillets".
Vegan "duck" with rice and vegetables and fruit
The specialists in the production of mock meat are Asians and it was in Asian restaurant that I had the opportunity to eat dishes, which are deliberately reminiscent of meat flavors. Seeing the menu, I happened to ask in disbelief whether it was a vegetarian restaurant :) Meals with fake meat in the main role, taste and aroma are due to spices, sauces and vegetables. The pieces of "duck" or "chicken" are marinated before frying.
"Chicken" nuggets with capsicum, tomato, zuchini and pieapple in tomato based sweet & source sauce
What is my opinion about using mock meat in a vegetarian kitchen? I think that we could easily go without it :) Perhaps such dishes will be helpful for people who are at the beginning of a meatless diet and are still addicted to the taste of meat. It's nice to eat such a meal in a good vegetarian restaurant, for example when traveling and looking for an alternative to the ubiquitous meat cuisine.
Vegan "beef" with broccoli, capsium, carrot, celery, zucchini, onion and spring onion, stir fried with house made spicy barbecuce sauce
It is worth remembering, however, that the gluten used to produce meat substitutes is a frequent allergen, and if consumed in excess, it can cause intolerance. You can also add flavor and consistency enhancers, preservatives or dyes to "cooked" cans or frozen dishes.
Bless you!
Moni 😍