veggie meat


a faux meat for vegetarians made of vegetables, soy, grains


Other names: vegan meat, faux meat, vegetarian meat

Physical Description

meat-like product for vegetarians

Colors: beige, brown

Tasting Notes

Flavors: imitation flavors of most meats
Mouthfeel: Can be crispy, Moist, Tender
Food complements: Vegetables, Grains
Wine complements: As you would choose for meat
Beverage complements: As you would choose for meat
Substitutes: Tofu, Seitan

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Peak: november, december
Choosing: n/a
Buying: The widest variety can be found at some Asian markets and markets such as Whole Foods.
Procuring: hunt for it in your refrigerated or freezer section of your local market.

Preparation and Use

can be microwaved, baked, etc.

Cleaning: n/a

Conserving and Storing

frozen or refrigerated


the vegetarian movement brought about this type of food.

History: relatively new in the past five years or more. Before this concept, it was textured soy protein or tofu.

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