But, as more niche vegan food outposts pop up and no-meat-and-dairy entrees start to line supermarket chain shelves, those who aren’t of the no-animal-byproduct-of-any-sort mindset are also starting to eat vegan, by default. Because, well, it’s there and looks pretty darn appetizing and then upon further inspection (as in devouring), it is also downright delicious. If you fall into that second camp, perhaps you'd like to know a bit more about what you're eating? Lauren Slayton, M.S., R.D., a registered dietician and director at FoodTrainers.net is giving all of you vegan newbies a primer on the lingo you need to ravage that ‘lasagna’ or ‘chicken pot pie’ with confidence.
Instead of meat, you’re probably eating:
Some "meatless" products use processed soy. You can spot mangled soy when you see soy protein isolate (or concentrate) or TVP (textured vegetable protein) on labels. So, be on the lookout. But also, another soy concern is that most options are GM. To avoid GMO soy, choose organic soy foods.
Better choices are organic whole soy tofu or edamame, and the very best of the best is organic, fermented soy, like miso or tempeh.
This mushroom-esque fungus has an uncanny meat-like texture to it. (A good thing if you’re a steak lover, not so great if meat is not your thing.) So, it’s basically the perfect sub for say meatballs or cutlets. “It sounds sort of weird but its appeal is that it can really be a good chicken or beef stand in as takes on the taste of the real thing very well,” says Slayton, who suggests one of her favorites: vegan Quorn burgers, which have no milk or egg products laced into them.
- 1 of 2