# How do you get that "meaty satisfaction" without meat?

**URL:** <https://boards.straightdope.com/t/how-do-you-get-that-meaty-satisfaction-without-meat/637478>\
**Category:** Cafe Society\
**Created:** [October 12, 2012, 2:04am UTC](https://boards.straightdope.com/t/how-do-you-get-that-meaty-satisfaction-without-meat/637478 "2012-10-12T02:04:08Z")\
**Posts on this page:** 1\
**Page:** 3

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**Author:** ![Springtime\_for\_Spacers](https://avatars.discourse-cdn.com/v4/letter/s/a3d4f5/32.png) [@Springtime\_for\_Spacers](https://boards.straightdope.com/u/Springtime_for_Spacers)\
**Post date:** [October 22, 2012, 3:33am UTC](https://boards.straightdope.com/t/how-do-you-get-that-meaty-satisfaction-without-meat/637478/41 "2012-10-22T03:33:42Z")

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> [@drewtwo99](#):
>
> I like cooking with Textured Vegetable Protein. It’s not meat, but it’s basically all protein. You reconstitute it with hot water and bullion (if you want, you can just use water but it’s pretty flavorless). You can use eggs and breadcrumbs to form it into patties and make little cakes (like tuna cakes). You can use it in lasagna. You can use it as taco filling. Or just put it in a stew.
> 
> It’s versatile stuff and pretty impossible to screw up.

I use the Linda MacCartney tip with TVP, quick fry to brown it then douse in soy sauce. Simple Linctus is in the UK so he can get the frozen mince products (real eat or supermarket own brands). Treated in the same way they’re delicious, but if you are using them to substitute for meat in a sauce use about a third as much as meat or they just absorb all the liquid and leave you with a pan of stodge.

Tofu has been mentioned, I like the marinated kind. I make a very good casserole based on my mum’s beef casserole recipe using this. To flavour the stock veggie stock cubes and soy sauce.

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