Alternatives to Meat that are Innovative

Alternatives to Meat that are Innovative

Protein doesn't have to mean meat, and there's mounting evidence that substituting more plant-based proteins for animal proteins might improve your health. These largely vegetarian meals are strong in protein and good for your heart.

This site will serve as a resource for the different meat substitutes that we green monsters consume on a regular basis. These meat substitutes will add a punch of protein to any recipe, and they're also rather adaptable!

This article is an initiative of Energy Meal Plans - Healthy Meal Plan Company Dubai


Seitan, also known as wheat gluten, gluten meat, wheat meat, or simply gluten, is a soybean-based meat replacement similar to tofu. Some forms of seitan have a stringy or chewy feel, making them more similar to flesh than other substitutes. It's popular in Asian, vegetarian, Buddhist, and macrobiotic cooking. Wheat gluten was invented in China and has long been popular in many East and Southeast Asian countries. Seitan is also the main component in many store-bought fake meats.


Seitan isn't particularly delicious on its own; its diversity stems on how it is cooked or prepared. There are several methods to prepare it, including baking, boiling, simmering, and steaming. Cook it in vegetable broth!

It should go without saying that gluten-intolerant people should avoid seitan at all costs.

Is seitan nutritious?

It's rich in proteins, low in fat and carbohydrates, and high in minerals like selenium and iron. Many other popular vegan meals, such as tofu and tempeh, are soy-based, thus seitan is a perfect alternative for those who can't consume soy.

2. Pulses

Pulses are annual crops that produce one to twelve grains or seeds. The name "pulses" refers to crops collected entirely as dry grains, as opposed to other vegetable crops gathered while still green. Pulses are the edible seeds of legume-family plants. Pulses occur in a variety of forms, sizes, and colours and grow in pods.

Pulses come in the following varieties: dry beans, dry broad beans, dry peas, chickpeas, cow peas, pigeon peas, lentils, Bambara beans, vetches, and lupins. Pulses are a low-cost protein source that is also strong in fibre and iron.

Pulses have a lot going for them in terms of nutrition, sustainability, and price, as it turns out. Here are the top five reasons why you should start eating more of them.

1. They are affordable. You can get enough dry pulses to prepare multiple meals for a few bucks. Although the precooked, canned varieties are slightly more expensive, they are still a cost-effective source of protein when compared to meat.

2. They'll assist you in losing weight. A study of persons on a low-calorie diet found that those who consumed the most pulses (about a half-cup per day) lost four times as much weight as those who consumed the least (less than a tablespoon per day).

3. They're adaptable. Consider alternatives to beans and rice or lentil soup.

4. They're beneficial for the environment. Pulses have a tiny carbon footprint and use far less water than other meals. For example, although producing one pound of pulses requires just 43 gallons of water, raising one pound of meat requires 800 to 1,000 gallons of water.

5. They are high-fibre, high-protein meals. A half-cup of cooked pulses has 9 grams of protein and 7 grams or more of fibre. They are also extremely nutrient-dense, with high levels of iron, magnesium, zinc, potassium, and B vitamins. They contain more antioxidants than well-known antioxidant powerhouses such as berries and pomegranates.


Tempeh is a huge block of fermented soybeans that has been fermented with a bacterial starter. It is manufactured from a natural culturing and regulated fermentation process that binds soybeans together into a cake form, akin to an extremely solid vegetarian burger patty, and is originally from Indonesia. Tempeh has a greater protein, dietary fibre, and vitamin content due to the fermenting process and the retention of the entire bean. The hulls (or skins) of the beans are removed and the beans are divided (as in, they fall apart in two pieces). Brown rice or other whole grains may be incorporated as well. The procedure is straightforward and proceeds as follows: Soybeans are soaked, dehulled, and split before being cooked (boiled), cooled, inoculated with a starter, formed into a cake, and then left to ferment.

Tempeh, like tofu and seitan, isn't particularly delicious on its own and can be bland. This might make it tough to get into tempeh beyond your initial taste, since the absence of flavour can be off-putting. While tempeh does not have as many applications as tofu, it is still fantastic and can be used in a variety of ways!

1. Tempeh, like tofu, can be crushed into little bits and used in sloppy joes, chilli, or taco "meat." If you're making taco meat, boiling it first before sautéing it, is recommended.

2. Tempeh is significantly tougher than tofu and may be used in a variety of recipes, including piccata, braising, vegan-style pork chops, and buffalo wings.

3. Find tempeh bacon at your local grocery shop to get started with tempeh (or the supermarket if you so choose). If you like it, you can easily replicate it!


Tofu is a processed dish created by soaking, boiling, and filtering soybeans in soy milk, then adding a coagulant such as gypsum or epsom salts, pressing the curds into a block, and discarding the excess liquid. The hardness or softness of the tofu is determined by the amount of moisture left.

If you go to your local health food shop, you'll probably find tofu in one of two places: the refrigerated case, where it's usually in a plastic container with a block of tofu and some liquid, or the shelf, where it's in a tetra pack.

Both are entirely acceptable and available in a wide range of textures, from exceptionally hard to soft and everything in between. Refrigerated tofu has a less beany flavour, therefore I find myself utilizing it more frequently.

Tofu Silken

Silken tofu is manufactured in the same way as regular tofu, except the coagulant is generally salt water, and significantly less water is squeezed out. It's available in both aseptic and cooled packets in the refrigerator, just as non-silken. Silken tofu is best used in dressings, sauces, puddings, and baked items as an egg substitute.


If you're new to tofu, a wonderful Sesame Tofu - fried tofu chunks coated in a sweet and spicy sesame sauce — is a fantastic place to start. Try freezing the tofu first, then defrosting and draining it. It will have a meatier texture as a result of this.

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