A GREEN TWIST TO MEAT

Ms Sheryl Salis explains the innovative and futuristic concept of vegetarian meat and discusses how people could enjoy the taste of meat without eating it!

- Ms Sheryl Salis

Vegetarian meat defined

India has long been touted as the vegetarian capital of the world. According to various government surveys, 23 to 37 per cent of Indians are estimated to be vegetarian. There's also an increase in the number of people becoming sensitive to issues like animal rights and sustainability. With more and more people choosing to become vegetarian/vegan, vegetarian meat is now increasingly becoming a norm and features as a part of many dishes and traditional foods around the world. Restaurants and supermarkets in India are also catering to this demand by offering more vegan options.

Vegetarian meat is made from plant food sources making it an ideal choice for vegetarians/vegans. These vegetarian meat substitutes are particularly designed and created to have the same look, taste, texture, flavour and nutrients as actual meat and also have comparable protein content. It is thus a great option for those vegetarians/vegans who can't let go of their non-vegetarian food cravings. Vegetarian meat can be consumed by children as well as older adults as a part of a healthy and balanced diet.

It is made using plant-based ingredients such as soybeans, different legumes, peas, gluten, lentils, tofu (cottage cheese made of soy milk), yuba (dried tofu skin), tempeh (made of fermented soybeans), potato and jackfruit and rice protein. Examples of vegetarian meat are seitan (wheat gluten), falafel (patty made of ground chickpeas), tofurkey (a turkey substitute made of tofu or seitan stuffed with bread), plant-based meat burger patty, sausages (a textured vegetable protein made of plant products), nuggets, cutlets and mock duck (gluten-based substitute).