Todays lesson included the use of a variety of meat analogs: meat substitutes for vegetarian dining.
These include Silken and Firm variations of tofu: soybean curd made by coagulating soy milk then pressing into molds; Result is low in calories and contains no saturated fat or cholesterol. Silken Tofu retains a higher water content, allowing it to be used like a mayonnaise or in dressings.
Also, Seitan [Known also as "wheat meat"] This is wheat gluten, made by washing away the starch leaving a malleable substance which can then be shaped into a variety of forms.
As well as Tempeh: fermented soybeans formed into a cake; higher fiber, protein and vitamin content than tofu.