Ingredient

From Meat to Plants: America’s New Diet Plant-based meats are sowing the seeds for a new future in cooking

BY RICARDO ACOSTA

Americans are among the top consumers of meat in the world, so what’s making them eat plants instead? A Gallup survey showed that in the past year, 23 percent of Americans have been cutting back on eating meat. There are many different approaches to cutting back on meat, but one way is by trying plant-based meat options.

Out of a growing number of meat alternatives, Beyond Meat is a popular choice. The brand creates completely plant-based meat without the use of genetically modified organisms (GMOs), soy or gluten. Products range from vegan breakfast sausages and meatballs to the Beyond Burger and Beyond Beef (plantbased “ground beef”). Per every 4-ounce serving, Beyond Beef contains 20 grams of plant protein from peas, mung beans and rice, and has 6 grams of saturated fat. (As comparison, a 4-ounce serving of 85 percent lean ground beef has 21 grams of protein and 6 grams of saturated fat.) Beyond Beef also includes cocoa butter, coconut oil and canola oil, giving the beef a similar taste and look to ground beef. It is possible to use Beyond Beef in just about any recipe that calls for regular beef, whether it’s tacos, chili or even burgers. Speaking of burgers, the Beyond brand is not the only one to inspire a new generation of meat on the market.

The Impossible Burger patty, which is available at Burger King and in stores, is made from a blend of soy and potato proteins. This burger is able to emulate that sizzle we all love to hear on a grill from the coconut and sunflower oils that layer its surface. But, for that meaty flavor of the burger, the Impossible brand uses an ingredient called heme, an iron-containing compound that can be found in all living organisms. Like Beyond Beef, Impossible meat can be made into just about any dish requiring beef, such as spaghetti, burritos or dumplings. Though, of course, if you’re planning on making the Impossible Burger, then grilling it is the way to go.

Another alternative is seitan (“say-tan”), which is primarily made out of hydrated gluten—the main ingredient found in wheat. Because of this, it is sometimes called “wheat meat,” or wheat protein. Unlike the other two products featured here, it is possible and far easier to make homemade if you don’t feel like buying it pre-made. Seitan is made by mixing, kneading and soaking wheat flour together to make strands of gluten protein and to wash away the starch. This leaves you with some wheat meat that is high in protein but low in carbohydrates. At the store, look for brands like Upton’s Naturals, Sweet Earth or Lightlife. Seitan is a lot like tofu in the way that it is incredibly versatile in how it absorbs and adapts to different flavors. Its versatility means there is a plethora of recipes and ways to cook it, whether it is by grilling, stir-frying or even a quick panfry. It is recommended, though, that you do not rely purely on seitan to meet protein requirements as it does not contain all the essential amino acids found in animal protein.

It’s clear that plant-based meats are easy (and tasty) alternatives to animal products. They can be a better choice for your health, too. A meat intensive diet has been shown to increase the chances of developing cardiovascular disease. Meanwhile, plant products have generally been found to improve upon several of these risk factors, making heart problems less likely. Additionally, a 3.5-ounce serving of lean ground beef is comparable to 4 ounces of the Impossible Burger based on nutrients that each provides, so you don’t have to worry about getting enough protein. While America may currently be one of the leaders when it comes to eating meat, a plant-based wave is working to lower the score. 