The Meat of the Matter

Order a veggie burger at any restaurant and steel yourself for a surprise- Whether or not it’s a good one. What might arrive at your table could be anything from a verdant green mash of chickpeas and spinach, or a “bloody” meat-facsimile so authentic that some carnivores wouldn’t know the difference. The humble vegetarian staple has undergone a stunning evolution in a very short amount of time, thanks to the spread of veganism, but also increased health and environmental concerns. Not everyone wants to eat legume patties when they’re craving beef, which is what makes this latest round of plant-based innovations particularly encouraging. I’ve long said that you don’t need to be vegan to eat vegan, and these more accessible, familiar options make the concept considerably more feasible. I’ve already covered the Beyond Burger and Impossible Burger here, but they’re far from the only players in this game.

Tofurky, proud meatless proponents for over 2 decades, has managed to maintain their space in this competitive market while winning over new fans. Their copious and diverse offerings are a testament to that, providing something for everyone. Now, that includes the staunch meat-eaters among us, thanks to their newly launched line of Do-It-Yourself grinds, approximating the look, texture, and of course, flavor of traditional ground beef and/or pork, depending on your seasoned kit of choice. Today, with grilling season right around the corner, I’m talking burgers.

Molding easily into patties, no additional binders are necessary for sound, solid construction. They hold together beautifully through the entire cooking process, never once threatening to crumble under pressure. Before long, a distinctly meaty aroma will fill the air, but the scent also has a also wheaty aspect, like good old glutenous seitan.

Cooking quickly, it takes only 3 – 5 minutes per side to achieve a nice sear; a satisfying transformation that creates a crisp crust and seals in a juicy, tender interior. Hearty, satisfying, but not fatty nor greasy, this is the midway point between old school and new tech. Beefy without the overwhelming sensation of sinew, it’s an ideal savory, neutral foundation to build upon. You can truly make it your own with herbs and spices, or keep it simple for the classic backyard BBQ experience. It’s not a perfect dupe for the animal it was made to imitate, but I believe it comes close enough to quell a craving, without turning away those repulsed by the reminder of the flesh inspiration.

Best of all, the DIY format allows you to depart from the typical patty path and forge your own culinary adventure. Crumble the grind and cook it with a healthy dose of spice, load it into a crunchy corn tortilla, and taco night will never be the same again. That’s just the tip of the meatless iceberg, as they (might?) say. Think meatloaf, bolognese sauce, stuffed pasta and casseroles galore. Pick out any recipe your stomach desires and simply substitute this plant-based protein in a 1-to-1 ratio for ground beef. Anything meat can do, Tofurky can do better.

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4 thoughts on “The Meat of the Matter

  1. I’m glad all the new realistic meat-like options exist so everyone can ‘be vegan’ when the mood strikes. The more people who choose to not eat animal products, the better, whether occasionally or always. And for those vegans who miss and crave meat, this is a great option. About every five years or so, we try a vegan sausage — think it’s actually been longer since the last time — but probably won’t ever become regular customers. I would make these for my omnivore relatives, though!

  2. These look and sound great, Hannah. We love Morningstar sausages, which we think are better than the real thing. I love the “pasture-raised” banner. :-)

    janet

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