Green Salad
 
Meat Substitutes
Here is a little introduction to a few of them

Soya
  • Soya is a good source of protein and low fat.
  • Can be used to produce milk, dairy replacements products, as well as to replace the texture and bulk of meat, usually in the form of textured vegetable protein.
  • Is usually the basis for many meat substitutes.
Tofu
  • Manufactured by a process similar to cheese making, but from soya milk.
  • Very good source of protein, calcium and low fat.
  • Able to take on flavours well — great for marinating. Can be used for stir–fries, kebabs, salads and just about anything savoury.
  • Tofu also is available in a silken form which is used for desserts, sauces or flans.
Quorn
  • Not made from soya but is a mycoprotein. Made from the fermentation of a fungus, mixed with egg white.
  • Usually found as chunks, mince, fillets, burgers or sausages.
Look out for the Society’s ‘approved by’ symbol on products

to make sure they’re completely veggie!