Meat alternatives

by Clara Wessells

Veganism and vegetarianism date back to 500 B.C., but the increased popularity didn’t start until about 50 years ago. According to the Vegan Society, the number of vegans in the U.S. has grown by 600% from nearly 4 million in 2014 to 19.6 million in 2017. Being “vegan” or “vegetarian” means that a person chooses to eliminate animal products from their diet. In veganism, all animal products are eliminated, meaning no eggs, dairy or meat products. Whereas vegetarians do not eat meat, but can still eat eggs, cheese and other dairy products. With a steady rise in people choosing to reduce or eliminate animal products from their diets, the demand for meat alternatives has grown.

Meat alternatives are made to mimic the taste and texture of real meat. Often, they are sold in the form of fake chicken and ground beef.

Popularized with the rise of vegetarianism and veganism, meat alternatives have been around for over 50 years. According to Time Magazine, veganism is said to be officially named in 1944, by Donald Watson, but many South Asian cultures have been practicing fleshavoidance for many centuries.

Meat alternative companies, such as Impossible Foods and Beyond Meat, became mainstream in the 2000s. These meatless meats are made with various plant proteins and natural oils. Impossible Foods burger patties include genetically modified yeast for taste and color. Some people can’t even tell the difference. As for cost, meat alternatives generally cost more than standard meat, but most people that are looking for it are willing to pay.

On the other side of the meat substitution list is tofu, which has origins in China. It is a staple food for many vegans and vegetarians. Though it’s not imitation meat, it still has been providing people with protein for about 2000 years. Tofu is bean curd, made from mashed soybeans, and generally used in many Asian dishes. Included is a tofu recipe that is straightforward and fun to make.