I call the products I use in my recipes Meat Analogues, because terms like Meat Substitutes, Pretend Meat, Faux Meat, or Fake Meat all have negative connotations. To me, an analogue is something that is similar or analogous to something else, but is different in structure, origin, or content. These products are standing in for the meat in a conventional recipe, but instead of looking at what you’re missing without the meat, look instead at the benefits of using a meat analogue. Most of the meat analogues are:
- Lower in fat and saturated fat
- Lower in calories
- Zero cholesterol
- More protein
- More fiber
- High in sodium (their one major drawback)
For suggested meat analogues and specific brands, see my book Fool a Carnivore. The book also contains information on each company that makes the meat analogues, as well as nutritional information for each meat analogue I recommend.
Update! For an introduction and review of some meat analogues, grab your free copy of my first annual The Good, The Bad, and the Not So Tasty, The Best and Worst Meat Analogues.