Roasted cauliflower toast with sriracha and lime. You might not think of tofu or tempeh as vegetables, but they're plant-based and made from soy. TVP, or textured vegetable protein, is also made from soy. Seitan is made from wheat gluten.
The meat in any recipe can be replaced with one of these plant-based options. Tofu is the perfect substitute for chicken, whether you prefer crispy tofu nuggets, Moroccan chops in lemon and olive sauce, or chunks of Chinese food like Kung Pao tofu. Tempeh is wonderful for fish dishes because it has a flaky texture. Try it in “Crab Cakes” or to make breaded fish steaks.
It can also be ground to serve as ground beef for meatballs or tempeh tacos. The TVP comes in all shapes and sizes and can replace any meat, including ground beef. Try it in this Chik'n salad with blueberries and pistachios or in Meatless Tacos. Seitan can be flavored to taste exactly the same as beef or pork.
You won't believe the delicacy offered by a plate of balsamic seitan ribs on barbecue or a thick, juicy seitan steak in Beurre Blanc sauce. When you want that meat flavor, that umami, mushrooms are the best. Its flavor is rich, earthy and meaty, especially Cremini or Portobello mushrooms. They are healthy and filling and can replace meat in any recipe.
My favorite way to eat mushrooms is to sauté them in vegan butter and add thyme, black pepper and balsamic vinegar. I then serve them over polenta unless I stack them on a crispy roll to make a French sauce sandwich. Try the mushrooms in this mushroom Stroganoff or as a vegan lamb burger. Impress your dinner guests by serving them mushrooms stuffed with walnuts and Portobello Wellington.