Plant-Based Meat Is Not a Panacea
But in two out of three categories, it’s better than beef
You have undoubtedly encountered the new wave of meat alternatives, whether online, on a plate, or both. As a result, people are asking questions about Impossible Burger, Beyond Meat, and related innovations: Are they good for you? Good for the environment? Overall, are they reliably better in important ways than the meats they might replace?
Although the new incarnations are heralded as radically different, there have always been plant-based meat alternatives: tofu and tempeh, made from soy, are staples in Asian cuisines, and have become popular elsewhere. Texturized vegetable protein, or TVP, also made from soy, has long been available to home cooks looking to mimic the taste and texture of meat. More recently, Quorn makes available a fermented fungus product that can be used in home cooking; they have their own extensive line of ready-to-eat products as well.
Of course, for those who know how to cook — something, if not everything — replacing meat was an option before any major food industry advances. Assuming you don’t need your veggie burger to bleed, the artful assembly of whole-food plant ingredients can achieve delightful wonders.
