2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Tofu
Tofu is a solid precipitate made from soy milk. Tofu is a rich source of protein and calcium. Its structure varies from fine to extremely rigid. There are many tofu recipes that are able to captivate with their taste. Its aroma and taste are soft and suitable for flavoring other products in the dish. Tofu can be an excellent meat substitute. It is usually prepared in different forms - baked, boiled, frozen, melted, fried.
Tempe
Tempe is a fermented soy product with a solid or granular structure. It goes quite well with sauces. It needs heat treatment between 5-20 minutes to become easily digestible by the body. Tempeh is a very good source of protein.
Miso
Miso is a salty aromatic paste made from fermented soybeans. It is used for seasoning soups and as an ingredient in a number of other dishes, mainly as a flavoring. The aroma of miso varies from light and slightly intense in light miso to more saturated in the dark. Dark miso is a perfect substitute for fish sauce. It is usually added at the end of cooking and heated slowly without boiling. It is important that the miso labels are checked for fish-based contents.
TVP
TVP - this abbreviation literally means "structured vegetable protein". It is a low-fat meat substitute made from soy flour. The dry dehydrated form can be found in many health food stores. The rehydrated and ready-to-eat form must be stored in a refrigerator or frozen.
Seitan and coffee
These vegetarian products are made from wheat flour mixed with water and subsequently kneaded and shaped. The starch is separated and gluten remains, which after boiling in water, turns into a product called a bucket. Like tofu and tempeh, kofu is also a rich source of protein, while being low in fat and cholesterol. Seitan is brown in color and is obtained after mixing the bucket with soy sauce and some other ingredients. It is sometimes served in strips or in the form of sticks dipped in a special sauce. Satan is a very successful meat substitute - it is ideal for sandwiches, even for barbecue.
Meat analogues
If a vegan doesn't eat meat, then why look for substitutes? In most cases, they look like meat, their taste is also quite close. The reasons are many. First of all, these are good sources of protein. Meat analogues do not contain cholesterol and are low in calories.
Yeast and bread
Yeast is part of the mushroom kingdom and therefore not an animal. Saccharomyces cerevisiae are yeasts used in the food industry. They are used in bread and beer production. Vegetarians can eat bread, as long as it does not involve egg and dairy products, as well as other improvers of animal origin. Drinking wine has conditions - in the process of wine production it is possible to have stages of purification, in which in one way or another indirectly involved animal products.
Vegetarian cheese
Many cheese substitutes are not actually vegetarian because they contain milk casein. However, the real cheeses for those who deny meat and animal products as food are based on soy milk. The labeling "lactose-free" does not mean that it does not contain milk derivatives and by-products from which only lactose is actually extracted.
Gelatin
Ordinary gelatin is made from animal bones, tendons and skin. The vegetarian substitute for gelatin are carrageenan, agar-agar. They are of algal origin, which are processed with fruit aromas. However, the label of even an ordinary chewing gum should be read carefully.
Honey and sugar
This issue is one of the most discussed among vegans and is often a source of controversy and disagreement even among themselves. Honey is a regurgitated ("vomited") syrup from the bee's digestive tract. In this process, the bee almost always dies, which is the main argument of strict vegetarians - vegans.
According to others, this phenomenon is natural - in this case man does not harm the bee. As a rule, however, most vegans do not use honey. With regard to sugar, in some refining processes the use of powdered charred animal bones as an absorber with purifying properties is resorted to. That is why there are even special vegetarian varieties of sugar.
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