A meat analogue, also called meat substitute, mock meat or veat, approximates the aesthetic qualities (primarily texture, flavor and appearance) and/or chemical characteristics of certain types of meat. Some meat analogues rely on one or more types of flavouring.
Generally, meat analogue is understood to mean a food made from non-meats, sometimes without dairy products. The market for meat-less foods includes health-conscious non-vegetarians, persons following rules of Kashrut, or vegetarians and vegans. An example of this type of use is in Buddhist cuisine, which has the oldest known use of meat analogues.
Meat analogue may also refer to a meat-based, but healthier and/or less-expensive alternative to a particular meat product, such as surimi.
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Emily Skinner - Provides meat substitutes for sandwiches, burgers and meat-loaf. Includes information on health, cooking and genealogy.
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Meat Substitutes - Large collection of recipes from VegSource.com.
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Meta Description: [ If you're vegetarian but still miss the texture of meat, there are plenty of substitutes out there. Susie Chance investigates: iVillage ]
Native Foods California - Lists restaurant menus, definitions and recipes on meat substitutes. Includes a mailing list.
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The Vegetarian Society UK: Meat Substitutes - Brief introduction to some common substitutions.
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TVP and Seiten Recipes - More than 40 low-fat and fat-free main dishes. Most recipes are also vegan. From FatFree.com.
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