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Some types of wheat gluten have a chewy or stringy texture that resembles meat more than other substitutes. Wheat gluten is often used instead of meat in Asian, vegetarian, vegan, Buddhist, and macrobiotic cuisines. Mock duck is a common use. [3] [4] Wheat gluten first appeared during the 6th century as an ingredient for Chinese noodles. [5]
A vegan faux-meat pie, containing soy protein and mushrooms, from an Australian bakery. Some vegetarian meat alternatives are based on centuries-old recipes for seitan (wheat gluten), rice, mushrooms, legumes, tempeh, yam flour or pressed-tofu, with flavoring added to make the finished product taste like chicken, beef, lamb, ham, sausage ...
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Mexican foods such as salsa and guacamole with chips, rice and bean burritos (without lard in the refried beans or chicken fat in the rice), huevos rancheros, veggie burrito, many quesadillas, bean tacos, some chilaquiles and bean-pies, chili sin carne, black beans with rice, some chiles rellenos, cheese enchiladas and vegetable fajitas.
Tofurky brand tofurkey. Tofurkey (a portmanteau of tofu and turkey) is a plant-based meat substitute patterned after turkey, in the form of a loaf of vegetarian protein, usually made from tofu (soybean protein) or seitan (wheat protein) with a stuffing made from grains or bread, flavored with a broth and seasoned with herbs and spices.
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Vegan diets tend to be higher in dietary fiber, magnesium, folic acid, vitamin C, vitamin E, and phytochemicals; and lower in calories, saturated fat, iron, cholesterol, long-chain omega-3 fatty acids, vitamin D, calcium, zinc, and vitamin B 12. [2] Researchers agree that those on a vegan diet should take a vitamin B 12 dietary supplement. [1] [3]