Faux-Meat Reviews

Thanks for coming to the Faux-Meat page, especially if you clicked on Faux-Meat.com!

One might ask, why a Faux Meat page?

Here are my thoughts!

1. There are SO MANY new products out on the market – and more to come!
2. I love to cook and love the challenge of taking those products and creating mainstream dishes.
3. Only 5% or so of the population is already vegan or plant-based and there will be more to come. How can we help those who want to test plant-based “meats” and create their own dishes? How do they cook up and what should the consumer expect – from a consumer’s perspective?
4. Science is science. We will be seeing more and more of these products due to changes in the usual high output animal meat production over the next 30 years due to climate change. We can only feed animals our food, use water for livestock instead of plants, destroy trees and seep animal waste pollutants in the atmosphere for so long before the environment is exhausted. How might I help with the change curve?
5. Better quality faux meat is a great alternative for those who want to cut back on animal products and miss the look, feel, and taste of meat. If you socialized with meat as the first on the plate, a plant-based diet may be challenging for some.
6. A good question by some – why do vegans want their food to look like meat? Well, this website may be not for those who are already vegans. It is to help the consumer understand the products and what to expect.

How Will Products be Evaluated?

Great question.

I am sharing information about faux meat products that are “stand-alone” products, meaning, the product ingredients, presentation, and packaging are designed to be used as a base for home cooking dishes versus packaged as a complete dish for the consumer. For example, Sweet Earth Plant-based Chik’N versus a prepackaged ready-to-eat vegan burrito. Burgers sort of fit in the middle a bit so I will be reviewing those as well, but only reviewing those products that are simulating meat.

First, what does it look like? We eat with our eyes. For folks looking for meat substitutes for say, a beef stew, a tofu-style product will work but will it not help build a dish that is “cuisine traditional.”

Second,  tactile dimension. What does it feel like when handling?  Does it feel cooked, uncooked, or downright slimy?

Third, how the product prepares and cooks up. Is it mushy or firm, Does it brown? can you saute or marinade, grill, or even smoke? Can you eat it uncooked?

Fourth, taste, texture, mouth-feel, hand-feel, and yes, umami or that glutamate-rich taste we trigger in our tastebuds and head that this is “meat.”

Fifth, nutrition.  It’s true. Some plant-based food products can be just as salty and heavy on fat as non-vegan foods. So, I will be reporting on protein, fat, and salt and giving kudos if the product somehow includes some fiber.

My criteria?

≥ 14 grams of Protein

≤ 500 milligrams of Sodium

≤ 9 grams of Fat

Any fiber is a bonus!

Faux-Meat Reviews