Mock meats a new food trend

From www.deccanherald.com | June 2, 2015

From jack fruit patties to soyabean chops or a ‘vegetarian’ chicken and fish – options for those seeking alternatives to meat are now available dime a dozen.

Euphemistically termed mock meats, such food preparations are preferred choices across a cross-section of people ranging from newly turned vegetarians to those forced to curtail meat intake due to dietary restrictions.

“I feel the trend of serving mock meat is catching up, not as a substitute but rather a healthy alternative to meats as these products have almost similar nutritional value in terms of protein intake etc,” says Anurag Mathur, Executive Chef, Jaypee Vasant Continental.

Simple plant-based products are used to substitute meat in popular dishes and make them fit for even the strictest vegetarians.

“For people who are turning vegetarian after years of gorging on meat, for people who don’t eat meat due to ethical reasons but don’t want to miss out on the experience and even for those who don’t want to stand out in a crowd of non-vegetarians, mock meats are a godsend,” says Mathur.

Products popularly used as mock meats include wheat gluten, tempeh, tofu etc besides packaged substitutes of fried prawns etc.

“Tofu is used in abundance in our Chinese specialty restaurant Ano Tai in main course items and one of our highest selling vegetarian burger in our coffee shop Eggspectation uses a vegetarian patty made out of tofu,” says Mathur.

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