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meat substitutes

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I suspect more American vegetarians dislike veggie meat substitutes than their British equivalents. There’s a product over here called “Quorn”—its presented as a meat substitute, but really its nothing more than an alternative ingredient that’s rather good for marinating. Hey, you’re the person to ask—can you marinade vegetables? Which ones, and how do you do it?

I’ve got no philosophical objection to meat substitutes myself, I just think they’re pretty awful but irritatingly convenient. To me, the ingredients are usually an alternative Tofu (which I adore frozen, thawed, sliced, sautéed, immediately soaked in Kikkoman Soy Sauce, and scoffed). The burgers and the like are quick and easy meals especially when I’m fed up with pasta—although I won’t buy anything with hydrogenated fats in them.

Having tasted a veggie–burger in the States—a “Garden Burger”—I can thoroughly understand why American veggies don’t like meat substitutes. It was dreadful! Even lashings of brown sauce couldn’t overcome the disgusting flavour; I had to leave the thing on the plate in the end.

I suppose the one problem us Brits have—well I have—is that I don’t want to forget the rather meat–based British cuisine, and the only way I can keep in touch with some aspects of it—such as Cottage Pie, or especially Lincolnshire sausages—is to use something as a meat substitute.

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