Cover Meat substitutes Photo Deryn Macey / Unsplash
Meat substitutes Photo Deryn Macey / Unsplash
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Is it truly healthier than real meat? We asked a couple of experts what they think and they share with us the good and the not-so-good about these plant-based food products
There is hardly any doubt about the benefits a plant-based lifestyle has to offer, and many are making the committed shift. Restaurants are now happy to offer vegetarian options in their menus and supermarket freezers are packed with plant-based alternatives to meat in order to make the transition more sustainable and delicious for many. Still, when one sees seitan (wheat gluten) chunks drenched in sauce to mimic kaldereta or peas processed beyond recognition to taste like a burger patty, one wonders if these are still unequivocally the healthier option.
Plant-based and healthy living advocate Juana Manahan-Yupangco and her family thrive under this lifestyle thanks to her vast collection of delicious vegetarian recipes with a focus on flavour and variety. When asked if she uses meat substitutes at home, she admits that she actually has a partnership with a plant-based food brand. “In fact, I develop recipes using their products,” she points out, “but, I use it more as a garnish or to add flavour to the dish. I treat meat substitutes like I would actual meat, which is something to be consumed sparingly.”
In case you missed it: Tatler’s ultimate plant-based guide for vegans and vegetarians in the Philippines
Enhancing the naturally delicious flavours of plants and vegetables is the challenge many cooks aim for, and even chefs recognize the importance of making these natural ingredients more palatable for their plant-based guests. The newly-opened Westin Hotel Manila’s executive chef Rej Cassanova points out how meat substitutes are making it easier for advocates to sustain their lifestyle, but he also believes that creating delicious dishes using fresh produce is a commitment they need to make good on. “Personally, these ingredients used for meat substitutes are created to cater to vegans, vegetarians, and individuals with special dietary needs. There’s totally nothing wrong with that as these products are convenient in terms of preparation, and for some.” Cassanova adds, “the flavour and texture of plant-based meats are almost undistinguishable from their animal-based version. However, it’s important to note that not all vegan meat products are created equal. Some are unhealthy and processed. Therefore, I opt to showcase natural farm-to-table produce and let my chefs’ creativity flow by crafting their own version of organic meat-free delights that are showcased in Seasonal Tastes, our all-day dining restaurant.”
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Manahan-Yupangco, who started out as purely plant-based, has shifted her diet to include the occasional animal protein from fish “for health reasons.” What is important to remember in one’s plant-based journey is that this is meant to be beneficial to one’s health. “If you look at what makes up a meat substitute, while these are technically plant products, they are not vegetables,” Manahan-Yupangco points out. “Vegans and vegetarians need to realise that they are not getting their nutrients from these products. By avoiding meat, you are not getting a lot of the bad stuff such as cholesterol. But, with the meat substitutes, you are also missing out on what you get from vegetables, like fibre. Just because you are not having meat does not mean you’re actually consuming vegetables.”
Read more: Benefits of a high-protein diet: better skin, muscle retention, and more
In the kitchens of Westin Hotel Manila, Cassanova only uses fresh ingredients for his plant-based menu items and encourages his team to get creative. The executive chef was the recent Plant-Based Challenge Winner in 2021 at Marriott International Asia Pacific’s culinary challenge for their properties within the region. His winning dish called “Scallop Underground” is actually cauliflower prepared in various ways, utilising different cooking methods as an effort to reduce food waste. “One of the signature plant-based dishes from our Eat Well menu is the everything vegan lox,” chef Cassanova explains. “Every component is naturally prepared. Vibrant, healthy and delicious. At Westin, we believe that feeling good starts with eating well and getting the natural nourishment that is right for you.”
Clearly, meat substitutes can never fully replace actual plants and vegetables, but there is definitely room for them in a plant-based diet. Manahan-Yupangco, being a homemaker who needs to attend to different requirements within her household, acknowledges how these products not only taste good but are also satisfying. “A lot of people really look at plant-based dishes and say ‘That’s not going to make me full,’” she chuckles. “So, these meat alternatives when mixed with vegetables are actually a good way of creating heartier, plant-based meals.” Chef Cassanova also cautions that meat substitutes “are often ultra-processed, which results in high levels of saturated fat, added sugar, and sodium” but on the upside are also “a source of antioxidants, vitamins and minerals.” Therefore, like almost anything in life, one needs to always use their better (and informed) judgment, and, as with everything, balance is key.
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Jaclyn Clemente Koppe is a food and lifestyle writer, as well as a consultant to some of the country’s beloved food and beverage brands. Her passion for food and drink is only surpassed by her devotion to her family, most especially to her soulmate, Pepa the poodle.
