The Meat Mimics
The Meat Mimics
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Need some veg cred? Here's a glossary of imitation meat terms.
¿ Meat analogs: More commonly known as meat alternatives or mock meats, these pork-poultry- fish substitutes usually are made of soy protein, wheat gluten or tofu. They closely imitate foods sold at delis (sausage, bacon, burgers, chicken cutlets, etc.) and fish counters (shrimp, salmon, scallops, lobster, etc.). Cooks can substitute these products in recipes calling for traditional meats, such as BLTs and shrimp scampi.
¿ Quorn: This is the brand name for a new line of meat alternatives made of mycoprotein, a fermented fungus. Its U.K. manufacturer sells a range of meat-free items, such as "chicken" wings and cutlets and "turkey" roast.
¿ Soy protein isolate: A dry powder that has been separated from other parts of the soybean, it is 90 to 95 percent protein and almost carbohydrate- and fat-free. It is used in soups, sauces, baked goods, cereals and meat analogs, among other foods.
¿ Tempeh: The white cake of cooked soybeans, this can be soy by itself or combined with grains, legumes and seeds. Characterized as firm and chewy, tempeh works well as burgers or kebabs, or grilled and slathered with barbecue sauce.
¿ Textured soy protein or textured vegetable protein: The protein twins are made of soy flour, soy concentrate or soy protein isolate and have a texture similar to that of ground beef or poultry. TSP/TVP are chameleons in the kitchen: They can have a meat or chicken flavor, or no taste at all. Sold in chunks, slices, flakes, crumbles or bits, they can be used to beef up chili or stews, or tossed into dishes calling for poultry, such as chicken fajitas.
¿ Tofu: The soft, cheeselike soybean curd is made from the coagulated protein in soy milk. Tofu can be grilled, stir-fried, scrambled, marinated or mashed into a mayonnaise-like spread, among other methods.
¿ Wheat gluten: Also called seitan, wheat gluten is made from, yes, the gluten of wheat. Basically, starch is removed from wheat, leaving a chewy, dense blob used to make mock meats such as duck or as a replacement in savory recipes such as beef bourguignon.
For more information about imitation meats: the Soyfoods Association of North America (202-659-3520, http:/
-- Andrea Sachs
