Have you heard about Beyond Meat? I first read about it in the article Fake Meat So Good It Will Freak You Out on Slate.com and I remember thinking that, although I was not really in the market for vegetarian meat (I've never tried Gardein or Tofurky, for instance), I was intrigued. A lot of people, especially vegetarians or other folks trying to reduce their consumption of animals, rely on vegetarian meat. And it's often useful when cooking for people who insist upon eating meat all the time.
You find it in Whole Foods' prepared food section, and it's sold by weight.
I'm going to post a second picture so you can see what it actually looks like, since I failed to take a picture of it after I'd bought some. It's down in the bottom center.
It tastes really plain, not unlike, well, unseasoned chicken. This is made for you to put into other dishes, not eat alone. It feels and looks like chicken, and I do believe that, put into a recipe, you can completely fool a meat eater (or freak out a vegan). I'll admit, though, I didn't buy much of it. I just wanted to try it. Before I move, I'm trying to use up what I have on hand, buying only fresh veggies. I have way too much stuff to use up, you have no idea. And also, the prepared food section at Whole Foods is kind of expensive. Certainly not more expensive than buying pre-made seitan, but more expensive (by weight) than, say, a container of tofu.
I decided to throw together a curry. I had a couple potatoes leftover still from Thanksgiving (umm, this was over two weeks ago). Then I also have a few cans of Maesri Curry Paste, which is really the key to making restaurant-quality curries.
Plus, I have still just lots and lots of frozen diced tomatoes from my garden this summer and cans upon cans of organic coconut milk. It's really easy to make restaurant quality curry! I peeled and cubed my potatoes, then boiled them until they were soft. Then, I sauted some onion, garlic, and ginger with a little water (I chose to not put any MORE fat into this by using oil) in my large saucepan, added the potatoes, an entire can of red curry paste, a can of coconut milk, 1.5 cups (1 can) cooked chickpeas, and 1.5 cups diced tomatoes from my freezer. I also put lots of frozen peas in and some kale because I had some and although it's not what is normally in a curry, who cares? There really wasn't enough liquid, so I added a bunch of coconut milk beverage (Trader Joe's brand), although any non-dairy milk will work.
Then, you guessed it, I added the Beyond Meat diced really small. It would have been better with more of it in larger pieces, but I didn't have a lot, so I cut it tiny. I added just a bit of salt and, viola!
Hey, don't forget to go over to this entry here and leave a comment if you want to enter to win a copy of The Global Vegan Waffle Cookbook, which is totally worth owning just for the savory sauce recipes alone!