Plant-Based Meat Has Thrived in Asia for Centuries—and It's Still Going Strong
Whether you call it mock, faux, or plant-based meat, vegetarian substitutes for beef, pork, chicken (and even seafood) have a long history in the greater China region—and a delicious future.
I Switched My Family to Plant-Based Meat and My Teenage Son Still Doesn’t Know
And don't you dare tell him.
Spicy Eggplant and Zucchini Stir-Fry with Plant-Based Meat
Similar in texture to ground beef with a rich, meaty flavor, plant-based crumbles are a perfect addition to quick-cooking stir-fries. Here, the eggplant and zucchini cook quickly, absorbing plenty of flavor from the chile-garlic and soy sauces, without getting overly tender. Fresh cilantro adds an extra pop of freshness to the finished stir-fry; serve over brown or white rice for a fast and filling weeknight meal.
Vegetarian Lasagna “Bolognese” with Plant-Based Meat
This faux lasagna Bolognese delivers all the comforting flavors of the Italian classic, thanks to layers of richly seasoned plant-based meat and a quickly simmered marinara. Cheesy spinach and tender zucchini pack in even more vegetables, which get an extra umami boost from plenty of parmesan. If you’ve never cooked with plant-based meat before, trust your instincts and your eyes; it browns as it cooks, just like ground beef.
Vegetarian Kofta Pitas with Plant-Based Meat and Yogurt-Tahini Sauce
Crispy lamb patties stuffed into pita have been pleasing eaters from the Mediterranean to the Middle East for centuries. This version trades lamb for plant-based “beef,” seasoned with tangy pomegranate molasses, fresh mint, and hot paprika to evoke the flavors of the classic. The plant-based meat mixture is somewhat loose; getting a good hard sear is the key to helping these patties stay together. A tangle of tart, sumac-tinted onions and a drizzle of tahini-laced yogurt sauce make these plant-based pitas a hearty and flavorful meal.
Oyster Mushroom Tamales with Mole Encacahuatado
Paola Briseño González roasts oyster mushrooms, concentrating their flavor, for a hearty vegetarian tamale filling. Paired with velvety, intensely aromatic, and deeply savory peanut mole, or mole encacahuatado, these tamales satisfy everyone at the table.