Daily Plate: Close Encounters of the Fake Meat Kind

I never intended to become a vegetarian—and technically, I’m still not one—but since meeting and living with Chris, I’ve come to appreciate meat-free foods. We don’t really keep meat in the house (except for the occasional carton of egg whites), and we often go to one of the many vegetarian or vegetarian-friendly restaurants in New York, since there are so many and lots of our friends are vegetarians.

I do still eat fish once a week or so. It hasn’t been a conscious effort, exactly. To be honest, it’s more that I’ve just gotten used to it and come to really enjoy some of the benefits of a vegetarian diet. I feel like I have more energy and get sick less frequently. I also sleep much better than I used to. Some of the other perks include feeling that I am making a choice that benefits the planet and its creatures (hah, creatures) and the sweetness of saving a little money.

Chris considers himself a “fake meat” vegetarian, meaning that he eats a lot of textured soy or gluten protein flavored to taste like various meat products. While I prefer to get my protein from tofu, seiten, beans, and nuts, sometimes it’s just easier to heat up some vegetarian sausage to slice into pasta. The one downside is that these products tend to be high in sodium, but as long as you keep it balanced and alternate, you’ll get the best of both worlds.

Some of my pantry staples include veggie burgers, meatless chicken nuggets, sausage, dried textured vegetable protein (great for soups and sauces), and canned fake meats like duck and braised gluten, which we get in Chinatown. 

Even if you’re not a vegetarian, these products are easy to use and taste great!