Meat&Poultry - July 2013 - 50

Meat analogs

with what to eat at Thanksgiving,” he

grits, textured soy flour, soy concen-

a turkey analog? Hence, the creation

says. “People who choose not to eat

trates and isolated soy proteins. Soy-

of the Celebration Roast from The

meat have been pretty much left out

protein ingredients vary in protein

Field Roast Grain Meat Co., Seattle,

of the celebration with only side dish-

quality and functionality. The latter

Wash. “This is the ultimate in vegetar-

es to consume. Tofurky has brought

includes emulsification, water reten-

ian sophistication,” says David Lee,

peace to thousands of tables. Now,

tion, mouthfeel, texture and appear-

president and chef. “We start with a

everyone has something special to eat

ance. Soy ingredients are very versatile

rich and savory sausage-style stuffing

during celebrations of all kinds that

and have the ability to be manipulated

made from our proprietary grain meat,

were formally only the province of

into textures that mimic meats, which

fresh-cut butternut squash, mush-

the carnivores.

is why they have long been used in the

rooms and Granny Smith apples sea-

development of meat analogs.

soned with a blend of rosemary, thyme

t
Most meais
ion
reductrom the
ing f

com
about
ian, with of US
flexitar ercent
13 p
meat
lts eating alf of
adu
han h
ith less their meals.
w
t

In order to assist with creating a

and sage. We surround the stuffing

meat-like texture, the Tofurky for-

with grain meat seasoned with sage,

mulation includes vital wheat gluten,

garlic and lemon juice.”

which is a concentrated wheat pro-

The proprietary grain meat Lee re-

tein ingredient extracted from wheat

fers to is based on the marriage of two

flour. Extraction is carefully regulat-

ancient Asian grain-processing tech-

ed and controlled in order to preserve

niques – Mien Ching and Seitan – and

the protein’s original unique charac-

the European charcuterie tradition of

teristics, such as elasticity and exten-

sausage-making. Buddhist monks de-

sibility, both of which are critical to

veloped the chewy, protein-rich sub-

“For almost 30 years, we have

the production of meat analogs. Vital

stance known as Mien Ching, which is

worked to create delicious, nutritious,

wheat gluten also has a neutral flavor

the end product after kneading, rins-

convenient and affordable vegetarian

and taste and a very high water-bind-

ing and cooking a simple ball of wheat

foods that make a difference in peo-

ing capacity.

dough. Years later, the Japanese cre-

ple’s lives and have a minimal impact

Recently, Tofurky has made its way

ated Seitan, which was basically Mien

on our environment,” Tibbott says.

into a variety of vegan prepared foods

Ching simmered in soy sauce, vegeta-

For the first 15 years of business, Tib-

and meals, including pot pie, eggless

bles and other seasonings. Today, vital

bott manufactured tempeh, a ferment-

quiche and pocket-style sandwiches.

ed soy product that originated in In-

Because not every carnivore likes

donesia where it is usually wrapped in

turkey, why would every vegan want

banana leaves and sold at street markets. In 1995, he introduced Tofurky
Roast, a tofu-based product responsible for creating the category of meat
analogs. The original product was a
complete holiday meal and consisted
of a stuffed tofu roast, eight tempeh
had eight legs – and a pint of nutritional yeast gravy.
Tofu, also known as soybean curd,
lowed by pressing the curd into soft
white blocks. Other soy protein ingredients are also available: soy flours, soy

50

• Meat&Poultry • July 2013 • www.MeatPoultry.com

Beyond Meat

is made by coagulating soymilk, fol-

Photo courtesy of

drummettes – apparently a Tofurky
http://www.MeatPoultry.com
Meat&Poultry - July 2013

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