20

For "fish pie", for example, I use a combination of oyster mushrooms, tofu and torn sheets of seasoned sushi nori seaweed. Mushrooms mainly for texture tofu mainly for protein seaweed mainly for flavour I get good feedback :)


12

Seitan is a meat substitute made from wheat. It has a meaty, almost beef-like texture and is very high in protein at 75g of protein per 100g of seitan. It is also known as wheat gluten, vital wheat gluten, and mock duck. You can make it at home by either buying wheat gluten directly and preparing it (like in this recipe) or by buying flour and converting it ...


10

(icluding vegans when I speak of vegetarians) There is no contradiction between being vegetarian and liking the flavor/texture of meat. There are many reasons for stopping to eat meat, only one of them is not liking it. For example, for someone who became vegetarian for ethical reasons, meat might even be their favorite food, but they consider their ...


9

No, these fake meats are not necessary for a good vegetarian diet. In my opinion, they are mostly not tasty, fatty and not healthy. Also, heavily processed food, like they often are, reduces the positive effect a vegetarian diet has on the planet. There are tons of great vegetarian bbq recipes in the net. I especially recommend stuffed mushrooms or ...


8

Gluten is the main protein component of wheat. You can use ordinary flour and process it into seitan yourself by washing the starch out of it, or you can buy gluten powder, which might be sold as "vital wheat gluten". This is flour that has been hydrated and had the starch removed. It saves time when making seitan. To make seitan from flour, you need to ...


8

A lot of the fishy taste comes from the Omega 3 fats which are abundant in fish. Fortunately, fish is not the only source of them, and you can substitute them. The best substitute is probably seaweed. Take some white tofu and marinate it in seaweed. Ideally, add the seaweed to the sauce later. Use linseed oil and add it to your sauces. It contains Omega 3 ...


7

As a supplement to the great answer by Zanna - seaweed is a great way to fake fishy sea flavour - you can sometimes fake the flavours around fish without actually having fish. For example, a store-bought fish cake might be mashed potato, dill, and fish, fried and breaded. Making the same thing without fish, but with the dill, can be surprisingly close. A ...


7

Tempeh is a fermented soybean product, which is typically bound into a cake-like form by a type of fungus (Rhizophus oligosprorus). To create tempeh the beans have to be incubated and steamed. Tempeh has a firm texture and an earthy/nutty flavor, which develops as it ages. Key differences between tofu and tempeh: Tofu is made by curdling fresh soy milk ...


7

Your concerns about GMOs and food processing apply more broadly than this specific food, and I would recommend looking into each issue in general rather than in regards to seitan specifically. Seitan and GMOs The scientific consensus on genetically modified or engineered foods is that they pose no health risks. As such, the use of GMOs to make seitan ...


6

Seitan is made by the simple process of washing the starch out of wheat dough, leaving the gluten. It should be remembered that seitan, although this name for it is new, is a traditional food in countries such as Japan and China, where it has been eaten for more than a thousand years (wikipedia says its use is documented at least as far back as the 6th ...


5

With such a long list of allergies, you should seek professional advice rather than hope to find it on the internet. Certainly, this long list of allergies will mean that becoming vegetarian or vegan will be a significant challenge. Vegetarian may be a sensible starting point or compromise. You have not mentioned eggs and milk in your list of ...


5

Below are some soy and gluten free imitation meat products made by two brands that can be found in the US. Products that are vegan are italicized. Beyond Meat: (supposedly very similar to actual meat) Beyond Burger Beast Burger Beyond Sausage Products Beefy Crumble (claims to be "The only gluten-free AND soy-free crumble on the market.") Quorn: Chik'n ...


4

Seitan is a substitute mainly made of wheat gluten (so be sure to not have any allergy in this area). I mostly buy it in dried form and then water it (see the product you choose for more details). After the recommended time, I take it out of the water and squeeze the water out of it. Then I roast it gently and add lots of spices (the taste of Seitan itself ...


4

Heme is a chemical compound most widely known because of it being a part of hemoglobin - the oxygen carrier in our bodies. It is, however, found in other hemoproteins such as myoglobin (muscle tissues) etc. It is usually found only in animals - that is also part of the reason why the absorption rate of iron from these sources is estimated to be 7%-35% as ...


4

To add to the other answers, depending on where you are located, it could be worth checking out Quorn Fishless Fingers product. These are vegan and very fish-like. Unfortunately, they come already breadcrumbed and so may not be a great fit for many recipes. If Quorn is not sold in your country, I used to use tofu to substitute for fishy taste before I ...


4

Quorn do fishless fish fingers, as do Vbites, who also do fishless steaks and fish-free smoked salmon slices.


4

Seitan would be a great substitute, one of the recipes I use can be found here. You can spice the seitan appropriately for the recipe by adjusting the spices in the seitan recipe. You could either slice the loaves to the appropriate shape right away, or grind it (using a standard meat grinder or similar) and then press the ground seitan, possibly with some ...


4

It seems to be generally felt that seitan does a decent job masquerading as beef, and it's the chewiest meat substitute I know of. Here's a recipe based on the seitan recipe used in The Best Veggie Burgers on the Planet by Joni Marie Newman for the various beef-style burgers in the book. You might find that some kind of packaged seitan works fine for you ...


3

Yes, Wikipedia has such a list. https://en.wikipedia.org/wiki/List_of_vegetarian_and_vegan_companies


3

This Wikipedia article is worth reading Complete protein. In particular, this quote: "In fact, the highest PDCAAS scores are not given to commonly eaten meat products, but rather to animal-derived vegetarian foods like milk and eggs and the vegan food soy protein isolate." So, there is one answer for you: Soy protein isolate. Another point is that many ...


3

There are tests for allergies in a lot of countries, you should check with your personal doctor or if there is any clinic close to you that provide them, That should be your first step, even if you are not going to convert to vegan you should get check up to be able to adapt your diet to your allergies without been afraid to what or not you could eat. After ...


3

There's a company called Finless Foods which plans to use cellular agriculture (aka "lab meat") to create vegan fish products. Finless Foods is an early-stage biotechnology company whose mission is to develop and mass manufacture pioneering marine animal food products for human consumption. Our objective is to create seafood sustainably using scientific ...


3

As mentioned, flour is only about 12% gluten (for AP. more for bread flour.). If you follow the traditional method of making seitan, this would end you up with at most ~100g dry mass of seitan, and ~900g of wheat starch slurry covering your workspace and potentially clogging your drain. In addition to that, adding flavourings or textural modifiers right into ...


3

I make vegetarian "fish and chips" by cutting halloumi into cubes, dipping it in batter and then deep frying it. You can make a batter from from sparkling water, flour and optionally egg. Some people use plain water and a little baking powder instead of sparkling water. Add chips and mushy peas to get vegetarian "fish" chips and peas.


1

Something that really reminds me of the taste and texture of fish is banana flowers. They contain vitamins a c and e as well as potassium and fiber. This dish is common in southeast Asia. The taste is so similar I have to ask every time I eat it. It is commonly boiled to make it soft and you can then treat it like any other meat when it comes to seasoning....


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