The Vegetarian Society - Kickstart - Meat Substitutes

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!

The Vegetarian Society of the United Kingdom
Registered Office: Parkdale, Dunham Road, Altrincham, Cheshire, England WA14 4QG

Registered Charity no. 259358 Registered company no. 959115