Meat substitutes Meat substitutes The beefsteak fungus (Fistulina hepatica) is an unusual polyporous bracket fungus that is most commonly seen in Britain, but can be found in North America, Australia, and the rest of Europe. It is sometimes called the beefsteak polypore or the ox tongue. As its name suggests, it looks remarkably similar to a slab of raw meat. It has been used as a meat substitute in the past, and can still be found in some French markets. It has a sour, slightly acidic taste. ...more on Wikipedia about "Beefsteak fungus"
A Boca Burger is a patty made chiefly from soy protein and wheat gluten; some varieties of Boca Burgers are organic, and others incorporate natural flavouring. Boca Burgers is a registered trademark of the Boca Foods Company, a subsidiary of Kraft Foods. Like all of Boca Foods' products, Boca Burgers serve as a meat analogue. Although all Boca products are meatless, some of them include eggs and/or dairy products. ...more on Wikipedia about "Boca Burger"
A meat analogue (Also called meat substitute or mock meat) is a food product that approximates the aesthetic qualities and/or chemical characteristics of certain types of meat. Some meat analogues rely on one or more types of flavouring. ...more on Wikipedia about "Meat analogue"
Quorn is the trademark of a fungus-based food product, sold (largely in Europe) as a meat substitute or imitation meat. It is marketed at the health-conscious, and to vegetarians. Some Quorn products contain ingredients derived from factory farmed eggs. ...more on Wikipedia about "Quorn"
Soy protein is generally regarded as the storage protein held in discrete particles called protein bodies which are estimated to contain at least 60-70% of the total soybean protein. Upon germination of the soybean, the protein will be digested and the released amino acids will be transported to locations of seedling growth. Legume proteins, such as soy, and pulses belong to the globulin family of seed storage proteins called leguminins (11S) and vicilins (7S), or {the trivial names glycinin and beta-conglycinin in soybeans}. Grains contain a third type of storage protein called gluten or "prolamines". Soybeans also contain biologically active or metabolic proteins such as enzymes, trypsin inhibitors, hemagglutinins, and cysteine proteases. The soy cotyledon storage proteins,important for human nutrition, can be extracted most efficiently by water, water plus dilute alkali (pH 7-9), or aqueous solutions of sodium chloride (0.5-2 M) from dehulled and defatted soybeans that have undergone only a minimal heat treatment so that the protein is close to being native or undenatured. Soybeans are processed into three kinds of protein-rich products; soy flour, soy concentrate, and soy isolate. ...more on Wikipedia about "Soy protein"
Textured vegetable protein, also known as textured soy protein, is a meat substitute made from defatted soy flour, a by-product of making soybean oil. It is quick to cook, high in protein, and low in fat. ...more on Wikipedia about "Textured vegetable protein"
Tofurkey is faux turkey -- tofu processed to look and taste like roast turkey. It has become popular as a form of vegetarian imitation meat served at Thanksgiving. ...more on Wikipedia about "Tofurkey"
A veggie burger (or garden burger) is a burger made without meat ingredients. The patty of a veggie burger can be made from vegetables, nuts, dairy, fungus, or textured vegetable protein (TVP). ...more on Wikipedia about "Veggie burger"
Wheat gluten, also called seitan (pronounced SAY-tahn), wheat meat, wheat-meat, wheatmeat, gluten meat, or simply gluten) is a vegan/ vegetarian foodstuff made from wheat gluten. It is made by washing dough made from wheat flour in water until the starch is rinsed away, leaving only the gluten, which can then be cooked and processed in various ways. ...more on Wikipedia about "Wheat gluten (food)"
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