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theguardian - 9 hours ago

‘An aftertaste that haunted me’: the best (and worst) meat-free sausages, tasted and rated

Will our survey of supermarket meatless sausages reveal hearty but healthy veggie bangers or rubbery tubes mechanically stuffed with joyless compost?• The best (and worst) vegan cheese, testedI was vegetarian in the 1980s, so I know how far meat-free sausages have come. In fact, some now taste almost identical to their ultra-processed meaty counterparts. Whether that represents progress depends on your perspective: are we creating healthier, more sustainable alternatives or simply replicating the industrial food system’s problems in plant form?Veggie sausages split into two main categories. The first are what I call meat analogues, which are usually made with pea protein isolates (plant-based protein) or textured vegetable protein (TVP), a byproduct of the soya bean oil extraction process, and designed to imitate processed sausage meat. The second are made from mashed whole foods, such as chickpeas and vegetables, and are a less processed and more textural veg-love affair. Continue reading...


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