8 minute read
Substitutes: there’s more than meats the eye
SUBSTITUTES:
There are a greater number of meat substitutes on the market than ever before. We asked three chefs to tell us about their preferred vegan and plant-based options and how they are keeping their clients satisfied.
YOUSSEF AKIKI
Managing partner of Kitchen Backstage & Executive Chef - brût restaurant Kitchen Backstage. brutlb.com
Interest in veganism and plant-based foods is on the rise and showing no signs of slowing down. It is more than a trend — it is a lifestyle choice that’s mainly based on health. More research is showing the good sides of being vegan. It's been almost a year since I added vegan dishes on my menu.
Meat substitutes are designed to imitate real meat in terms of taste and texture. Burgers and patties based on grains are high in carbohydrates and thus may be used as a substitute for both meat and side dishes like rice or pasta in a traditional meal.
One major characteristic of highmoisture meat substitutes is their fibrous structure, which gives the products a meat-like appearance. By variation of the process conditions, it is possible to generate products with the appearance of whole muscle meat that resembles chicken or beef, for example.
Jackfruit, seitan, tofu or tempeh-based meat are common substitutes. However, I tend to use more natural, non-modified ingredients based on vegetables, such as eggplant, Portobello mushroom or grains like beans, soybeans and lentils.
U.S. Prime Meat is a great brand. I do not use meat substitute brands, but I know that Beyond Meat has a wide selection of products.
STUART DUFF
Corporate chef UK&I of Hilton Hotels and Resorts
At Hilton Hotels UK&I, at least 30 percent of all of the menus — including conference and banqueting — feature plant-based appetizers, main dishes and desserts. I engage with our key suppliers, and the plant-based trend has been growing for a couple of years now. I always try to find products that are interesting and not just the run-of-the-mill items like tofu and soya.
At Hilton, there are the dishes we have that are plant and grain based, such as our vegan chili with ancient grains or our avocado club triple-deck sandwich. However, we do serve meat substitute dishes. Moving Mountains’ plant-based burger has the profile and taste of meat but is 100 percent plant based, which really appeals to the flexitarian market. It is served on a brioche-style vegan bun with vegan mayonnaise. Furthermore, we o er a vegan chocolate and passion fruit tart with vegan vanilla ice cream.
Meat substitutes cook very quickly compared to meat products. It is important to cook meat substitutes in separate pans and trays to avoid cross contamination.
The meat substitutes I use at Hilton are tempeh, jackfruit and tofu. We have a supplier called Vegetarian Express, and they keep us informed on what’s available in the market. I’m not a fan of jackfruit personally, but we serve it pulled in our firecracker tacos and it’s a popular item.
At Hilton, we use Moving Mountains’ sausages and burgers. I have tried all of the brands on the market and these are the best. Another great brand is Beyond Burgers. The market has evolved, and all of our suppliers have something that caters to this evergrowing market.
TARA KHATTAR
Chef consultant and cookbook author
I think the world will continue to move toward a more plant-based diet both for our health and the health of our ecosystems. However, I am not a huge fan of plant-based meat products that look, bleed, smell and taste like meat. I believe that if you want to stay away from meats, there are plenty of natural options out there that taste just as good.
I personally prefer to stay away from plant-based meats. I prefer to introduce my clients to vegetarian dishes that are satisfying enough for both meat eaters and vegetarians where the client doesn't really miss the meat. I usually use beans, lentils and mushrooms to mimic the same texture and make the dish more substantial and filling.
If I were going to prepare a meat dish, I'd rather cook with real meat. I think it is important to respect products and enjoy them as they are. I tend to prefer the vegetarian version of almost all the recipes I prepare and think that vegetables have so much more to o er than we give them credit for when they are cooked properly. They are much more versatile than meats or other animal proteins; the options are endless.
My favorite plant protein is usually tempeh or tofu. I like the way that the flavor blends with almost any seasoning. Jackfruit is a great substitute for pulled meats; it looks exactly like pulled beef.
The most popular meat substitute brands are Beyond Meat and Impossible Meats.
PLANT BASED,
Nestlé Professional’s Sweet Earth® plantbased range is like no other. We discover why, with Joe Aouad, Business Executive Officer of Nestlé Professional MENA.
What can you tell us about Sweet Earth®?
We have a deep, unbridled love for the earth’s natural ingredients: leafy greens, lush fruits and savory veggies. From the start, we vowed to spend hours in the kitchen, creating delicious plantbased cuisine inspired by every corner of the world. It’s this passion for Mother Earth’s gifts that allows us to create foods that nourish your mind, spirit and body in equal measure, and that’s what we promise every single time with Sweet Earth®, which has been around in the U.S. for over 20 years and is now available in the MENA region. How is Sweet Earth® satisfying consumers’ cravings?
The great thing about the Sweet Earth® range is that it is not only good for the planet but also good for the body. The Awesome Burger has less calories and fat than a standard beef patty yet is higher in fiber. We offer guilt-free indulgence for everyone.
Is Nestlé considering increasing its plant-based product line?
We are planning to introduce some new and exciting products later this year, such as the Vegetarian Chargrilled Pieces and Vegan Meatballs. We are always working on developing innovative products to add to our portfolio. Which is your bestselling item?
There are two main things consumers look for in plant-based meat alternatives: taste and texture. As a result our Awesome Burger is our most popular item, as we do not compromise at all on these two aspects.
What are Sweet Earth® products made of?
Our products are natural and made from soy and wheat. For the Awesome Burger, this popular offering consists consists of beetroot concentrate and coconut oil. The protein is provided by soy and wheat, while the coconut oil gives the appearance of marbled fat. The beetroot concentrate creates the rich beefy color.
What are the health benefits of Sweet Earth® products?
Compared to a raw beef burger, our Awesome Burger has less fat, fewer calories, similar protein value and more fiber.
Is Sweet Earth® planning to expand in the Middle East?
Sweet Earth® will be available in Saudi Arabia in March 2021 and in Qatar by April 2021. We aim to expand further into the MENA region toward the end of the year. How do you convince chefs to use your meat alternatives as opposed to cooking with real meat?
The Sweet Earth® range is designed to help chefs successfully adapt to this new shift in dining habits. We do not compromise at all on taste or texture, and all our products are versatile and easy to prepare. What can we expect to see next in the world of plant-based products?
Due to the huge shift in consumer behavior and demand for plant-based products, you can find almost anything with a plant-based or vegan substitute. One thing I haven’t seen much of is plant alternatives for fish and seafood products. With all these new trends, who knows what we will see next.
nestleprofessionalmena.com
