Fake Meat? Are You Serious?

You bet I am! And, with the recipes I provide at

http://www.VegetarianLowCarb.com/Fake-Meat-Are-You-Serious.html,

you (and your family) will be none the wiser, but feel oh so
healthy!!! Read on!

For the low carb vegetarian, meat substitutes are referenced in
the recipes throughout my Living La Vida Low Carb: The
Vegetarian Way Cookbook, which can be found at

http://www.VegetarianLowCarb.com/Fake-Meat-Are-You-Serious.html.

Meat substitutes are often high in protein, low in
carbohydrates, and–believe it or not–quite delicious. I’ve
created a list of the most popular meat substitutes and briefly
detailed what they are and where the come from, as well as the
basic nutritional value of each and their common uses.

Seitan (Gluten or “Wheat Meat”)

Seitan (say-tahn) may very well be a low carb vegetarian
dieter’s best friend. Derived from the protein portion of wheat
(gluten), seitan (or wheat gluten or “wheat meat”) is a low
sodium, low fat, no cholesterol, and high protein food that
contains almost zero carbs. What more could you ask for in a
meat substitute?

Seitan is considered by many to be a perfect meat substitute. In
fact, some vegetarians complain that its texture is too much
like meat. Seitan can be made from scratch or purchased in many
forms as substitute for beef, chicken, and fish. When buying
commercially-prepared seitan, be sure to check the sodium
content–as it seems to be much higher in these prepared forms.
The good news for you as a cook is that seitan can be prepared
in a countless number of ways, including simmering,
oven-braising, baking, cooking in a pressure cooker, or deep
frying. Of course, if you deep-fry your seitan, it will
instantly jump from zero fat to however much oil it absorbs in
the frying process.

TVP or Veggie Burger

Textured Vegetable Protein (TVP), more commonly known as “veggie
burger,” is a high protein, high fiber meat substitute made from
100% soy flour with all the oil extracted. TVP contains nearly
zero carbohydrates and can be used almost anywhere one might
typically find meat within a recipe. TVP is usually very low in
fat, however, be sure to check your label because some forms of
processed TVP do not use defatted soya flour and thus contain
higher fat levels. In addition, TVP can be found either flavored
or unflavored to resemble your preferred meat or be seasoned as
you prefer.

Tofu

Most vegetarians have received their fair share of razzing by
non-vegetarians about eating tofu. Despite the teasing, the
facts remain. First eaten in China over 2000 years ago, tofu–a
cheese-like food made by curdling fresh soymilk–is very high in
protein, has no cholesterol, and contains very few carbs. And,
although fat content is higher than most other meat substitutes,
tofu has only the “good fats.” A 4 oz. serving contains only 1.8
net carbs with a whopping 9.1 grams of protein.

Tofu can be prepared in numerous ways, including chilled, in
soups, simmered, and deep-fried. In addition, Tofu is often used
in place of sour cream, yogurt, or mayonnaise in dips, spreads,
and salad dressings.

Tofu is an extremely versatile food, and–if prepared
correctly–you’ll discover that even meat eaters will love it!

Tempeh

Tempeh (tehm-pay) is a high fiber food product made from process
of fermenting soybeans with a whole grain such as rice or
millet. People in Indonesia have been eating tempeh for
thousands of years. It is very high in protein, but also higher
in carbs than most other vegetarian meat choices. Because of
this, it is recommended that tempeh only be used in moderation.
Tempeh has a firm, nougat-like texture and has nutty or
mushroom-like taste. In addition, tempeh is a source of many
nutrients such as calcium, B-vitamins, and iron. Tempeh usually
needs to be cooked before eating. It can be steamed or simmered,
and is often used in sandwiches, stews, stir-fries, and
casseroles.

Soya Dairy Products

For lactose intolerant individuals, as well as people seeking
alternatives to dairy products (e.g., vegans and
ovo-vegetarians), soya dairy products offer an excellent
replacement for milk and cream in many dishes. Soya dairy
products–created from soya beans or soya flour–have lower fat
content, lower proportion of saturated fat, and no cholesterol
as compared to regular “full fat” milk. With low carbs and
quality protein, soya dairy products are perfect for the low
carb vegetarian. Many commercially-available brands are
fortified with minerals and vitamins, including calcium,
vitamin-D2, vitamin-B12, and vitamin-B2. As an alternative to
butter, soya oil and margarine products are also available.

If you want to know more about the many ways in which you can
enjoy “meat” without ever taking a bite of it, please visit

http://www.VegetarianLowCarb.com/Fake-Meat-Are-You-Serious.html,

for more tips, information and recipes!!!

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