Diced bread was made into imitation cracklings and greaves. Chopped almonds and grapes were used as a substitute for mincemeat. Meat alternatives were also popular in Medieval Europe during Lent, which prohibited the consumption of warm-blooded animals, eggs, and dairy products. Meat alternatives such as tofu and wheat gluten are still associated with Buddhist cuisine in China and other parts of East Asia. The vegetarian dietary laws of Buddhism led to development of meat substitutes as a replacement for the meat-based dishes that the Chinese were no longer able to consume as Buddhists. Prior to the arrival of Buddhism, northern China was predominantly a meat consuming culture. Wheat gluten was known as mian jin by the Song dynasty (960–1279). The encyclopedia mentions noodles prepared from wheat gluten called bo duo. The oldest reference to wheat gluten appears in the Qimin Yaoshu, a Chinese agricultural encyclopedia written by Jia Sixie in 535. Wheat gluten has been documented in China since the sixth century. Thus spake the king to the admiring guests:Īnd quite as wise, and these anchovies show it." On that he strew'd twelve grains of poppy seed,įood which the Scythians love then boil'd it all.Īnd when the turnip touch'd the royal lips, Since the 2010s, startup companies such as Impossible Foods and Beyond Meat have popularized pre-made plant-based substitutes for ground beef, patties, and vegan chicken nuggets as commercial products. Tofu was invented in China as early as 200 BCE, and in the Middle Ages, chopped nuts and grapes were used as a substitute for mincemeat during Lent. However, global demand for sustainable diets has also increased their popularity among non-vegetarians and flexitarians seeking to reduce the environmental impact of meat production.
Meat alternatives are typically consumed as a source of dietary protein by vegetarians, vegans, and people following religious and cultural dietary laws.
tofu, tempeh, and textured vegetable protein), but may also be made from wheat gluten as in seitan, pea protein as in the Beyond Burger, or mycoprotein as in Quorn. Plant- and fungus-based substitutes are frequently made with soy (e.g. Meat alternatives typically approximate qualities of specific types of meat, such as mouthfeel, flavor, appearance, or chemical characteristics. A meat alternative or meat substitute (also called plant-based meat or fake meat, sometimes pejoratively) is a food product made from vegetarian or vegan ingredients, eaten as a replacement for meat.
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