6 Vegetables That Make Surprisingly Good Meat Substitutes

The term "fake meat" typically brings to mind heavily processed burgers and deli meats, made with plant-based ingredients like soy protein and vital wheat gluten. But that kind of fake meat isn't for everyone. As a lifelong vegetarian who has been mostly vegan since 2017, I've had plenty of practice in deploying vegetables as meat substitutes. I've done so night after night in my home kitchen, as well as cooked these dishes for folks at a bed and breakfast. The vegetables I describe below aren't one-for-one substitutes for meat, but when prepared the right way, can satisfy cravings surprisingly well. Indeed, the vegetable kingdom gives the animal kingdom some great competition when it comes to both textures and flavors.

There are many reasons you might feel compelled to use vegetables in place of meat. For instance, you could be motivated by factors related to the environment, your health, your religion, or a set of ethics. Or perhaps, you're catering to someone else who doesn't eat meat for one of these reasons. No matter what has spurred you to read this article, you'll come away with ideas for how to make the most of vegetables, in everyday entrees and Thanksgiving feasts alike. It's time to think beyond lentils, tofu, and tempeh, and capitalize on the rainbow of vegetables right in front of us!

If all you've ever had is steamed, pickled, or boiled beetroot, think again. This vegetable used to be one that I always knew was healthy for me, but couldn't stand eating. Thankfully, I've since learned other ways of preparing beetroot that have helped me better appreciate its wide range of flavors. Depending on the variety and how it's prepared, beetroot can taste like mud, or it can taste remarkably sweet. Ten years ago, I may have avoided this vegetable at all costs, but now I happily use it in several appetizers, entrees, and desserts. Nevertheless, if red beets still intimidate you with their strong flavors, try using golden beets instead.

One of my favorite veggie burger recipes combines lentils, rice, and shredded beetroot for a texturally diverse patty with a bold red hue reminiscent of real beef. Meanwhile, if I'm in the mood for Indian food, I love vegetarian galouti kebabs made with pureed beetroot instead of minced meat. I've even enjoyed beetroot in a vegan tartare before, alongside crudités and toast. You don't have to work too hard to make beetroot mimic meat; for instance, barbecued beets are an excellent addition to a vegan cookout, and they require very little active time. Get creative, keep an open mind, and always wash your hands afterward when cooking with beets.

Pigs in a blanket are one of the easiest party appetizers in existence. They require just a handful of ingredients, an oven, and perhaps a dipping sauce to serve on the side. But what if you or a guest doesn't eat the star ingredient, sausage? Here's where carrots shine. When it's game day and you need a vegan or vegetarian version of pigs in a blanket, you can marinate baby carrots in a concoction of soy sauce, vinegar, liquid smoke, and a few spices. Baby carrots are just the right shape to mimic hot dogs, and when cooked properly, their chewy texture does a fine job of imitating meat, too. Similarly, carrots can be wrapped in phyllo dough to create vegan cigars.

There are other ways to use carrots in place of meat, too. Indeed, carrots are one of many plant-based seafood alternatives that might already be in your kitchen. Specifically, carrots are one of the best substitutes for lox, which is traditionally made from salmon. I've seen carrots sliced extremely thin and used to mimic salmon in sushi, too. Marinade and ribbon size are everything here, and while it can be challenging to achieve precisely the fishy taste you're going for, you can get pretty close with the right recipes.

When I was in college, wings were the late-night snack of choice. Those of us who were plant-based, though, weren't at a complete loss; we had alternatives made from soy protein, tofu, vital wheat gluten, and cauliflower. I've never been much of a fan of fake meat, which is why the cauliflower wings were my favorite.

Cauliflower has such a neutral taste that it can be incorporated into everything from pizza crusts to smoothie bowls, and florets of this cruciferous vegetable soak up marinade extraordinarily well. Naturally, cauliflower is a staple for gluten-free folks, and it's a great way to thicken and bulk up soups and sauces.

If you're not using cauliflower for wings, you can use larger slices for imitation steaks — though, admittedly, these don't taste much like real meat, just offer a more interesting way of eating the vegetable. More than once, I've seen whole heads being used to make tandoori gobi, an Indian dish that features a spicy yogurt marinade. You can also grate or finely chop cauliflower to achieve a coarse, ground meat alternative; this method works well in bolognese sauce, for instance.

As long as you're thoroughly cooking eggplant, there's no reason to worry about it turning out rubbery or tough. Because that can sometimes be the outcome when grilling (in other words, I have limited patience), I typically cook my eggplant in the oven. While it's exquisite with just olive oil, salt, and black pepper, dousing eggplant slices in marinade can yield a more meat-like substitute. Stir-frying eggplant is likewise a possibility, and it contributes a fantastically chewy yet tender component to dishes from around the world.

One of my favorite eggplant recipes is for imitation bacon, made using a marinade of soy sauce, liquid smoke, and a touch of maple syrup. I also throw eggplant into countless pastas and casseroles. In fact, eggplant lasagna is one of my go-to dishes for feeding a crowd during the winter. Eggplant can even be used to make delicious meatball alternatives for pastas and salads. And when we're trying to stay a bit more true to traditional recipes, look no further than moussaka, a Greek specialty that often stars eggplant and in which meat is not entirely necessary.

I'm going to be upfront here: I find it silly how often mushrooms are posed as an alternative protein source to meat. For reference, 80 grams of crimini mushrooms only contain 2 grams of protein, while the same amount of beef can pack around 19 grams of protein. However, when we're talking about flavors and textures, mushrooms can be a spectacular meat replacement thanks to their chewiness and earthy flavors. Before I go any further, let's address one more caveat: Mushrooms are technically fungi, but they're often treated like vegetables in the culinary world, and so I've included them in this list.

Scientists currently recognize more than 14,000 varieties of mushrooms, but when you go to the store, your selection will sadly be much smaller. Portobello, enoki, and shiitake are a few of the more widely recognized types, but some farmers' markets will also carry varieties like hen of the woods and chicken of the woods.

The latter two mushroom varieties work well as steak and chicken substitutes, while shiitakes are my go-to for imitation bacon bits. Whole portobello caps make for excellent burger substitutes when marinated in olive oil, balsamic vinegar, and a few spices. Finally, when pureed into gravy, mushrooms replace sausage admirably well. Seasonings and marinades often go hand in hand with mushrooms, so make sure to leave enough time for them to soak as necessary.

While it's true that artichokes aren't something I regularly keep in stock in my kitchen, they're still one of the best meat substitutes out there. I'll be the first to admit that I've never prepared a fresh artichoke, though the process isn't all that difficult once you understand the basics. Still, whether you use the canned version or the fresh, there are myriad recipes at your disposal. And yes, artichokes are technically flower buds, but I'm going to treat them like a vegetable just like everyone else.

After you've had your fill of spinach artichoke dip, check out all the ways that artichokes can replace seafood. For example, artichoke hearts perform splendidly in imitation crab cakes alongside mayonnaise, mustard, and a generous dose of Old Bay seasoning. Artichoke hearts can also replace fish in sushi, be turned into tapenade, or be battered and fried. If you're still craving spinach artichoke dip, a spinach artichoke pizza might be in order. What's more, artichokes are a great source of fiber, giving us yet another reason to use them in place of meat on a regular basis.