Vegetarian Substitutes for Meat

by Charlotte Wood
(last updated April 1, 2019)

Being a vegetarian isn't so unheard of in today's world and fortunately there are so many options for those who wish to eat just fruits and vegetables. While fruits and vegetables are good (I can always enjoy a good apple or a handful of cooked broccoli), sometimes you just need a bit more sustenance than regular produce can give you. Normally you'd go for the meat, but if you're a vegetarian, then that's a problem. Is there a way to enjoy the sustenance of meat without actually eating it? The answer is yes and here's how you do it.

Meat substitutes are so hard to find if you're a vegetarian and there are a few things or basic guidelines you should keep in mind as you go about your meat substitute quest.

  • Soya is a common food substitute base and provides the foundation for many a meat substitute. An excellent source of protein and low fat, soya can also be used to produce milk, dairy replacements, and a vegetarian base for most meat substitutes.
  • Tofu is also a good option to consider. It's manufactured much in the same way that cheese is (except tofu comes from soya) and is an excellent source for protein, calcium, and low fat. Tofu has a wide range of uses and can be used to substitute in for meats, dairy products, and even desserts. Tofu absorbs other tastes well so using it in place of marinated meat is often a good way to go.
  • There's also quorn, which is another vegetarian base for meat substitutes. Used commonly for meat chunk substitutes, quorn is frequently found as chunks, filets, burgers, and sausages. Quorn is made up of fermented fungus and egg white.

You don't have to miss out on the glories of meat just because you're vegetarian. You can still be vegetarian and enjoy the feel and taste of meat through great meat substitutes that aren't that hard to come by. You might have to go into a special health foods store, but once you become accustomed to cooking and eating these substitutes, you'll never feel left out at a barbeque again!

Author Bio

Charlotte Wood

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