In addition to tofu, seitan is often used as a meat substitute in restaurants in this country. It consists of wheat protein, is versatile and is mainly used in Japanese cuisine. Seitan preparations can look a little more like real meat than tofu. There are also other meat alternatives that are based on grain. Patties, which can replace meatballs, for example, are made on the basis of spelled or unripe spelt, among other things. Tofu , on the other hand, is not usually fermented and is made from soy milk and has many uses. It’s not so much the texture or taste that makes tofu a meat substitute, but more the protein it contains and the fact that it can be easily fried, fried or boiled in place of meat without having to change the original dish significantly. Tempeh is basically fermented soybeans that have been broken down with a mold. It is often used in Indonesian cuisine. Products made from soybeans , tempeh and especially tofu are also popular meat alternatives. What meat alternatives are there?Īnyone who does not want to eat meat and is looking for a rich source of protein will quickly come across legumes . It is therefore obvious that manufacturers of meat substitutes often use peas, lupins or a wide variety of beans. They often use whole or ground legumes to make a burger patty, for example. In some cases, however, they only use the peas and beans as a basis for elaborate further processing until only selected nutrients are left and the product can no longer be easily distinguished from real meat in terms of appearance and taste. When it comes to replacing meat, proteins are often the most important argument. Meat is an important, sometimes even vital source of protein for populations worldwide. If everyone were to omit meat from their diet overnight, many would be missing an important part of a balanced diet. In view of the disadvantages for health and the environment, initiatives and researchers around the world have been thinking for years about how humanity could move away from its sometimes high meat consumption. In addition to the type of protein, it is often important that the substitute products look as similar as possible to meat or replace its function in a meal. To what extent are the products really an alternative? Why should meat be substituted?
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