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vegan mock proteins that are kosher certified

does anyone know of any vegan mock proteins that are kosher certified like fake eel, fake chicken etc to use in cooking asian food? They must be kosher certified and pareve - suitable for vegan usage

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  1. Nearly all the brands I've seen are certified Star-K and are parve (WestSoy, WhiteWave, and the one with the face on the box - can't recall). Mostly fake beef, some fake chicken. Try Whole Foods or Trader Joe's.

    4 Replies
    1. re: ferret

      I recently exchanged emails with the folks at www.sophieskitchen.net who said they were pursuing certification hopefully this year or early next.

      1. re: ferret

        Many of the products in the "smart" line are kosher and parve also. Smart ground and smart deli are two that I've bought recently

        1. re: cheesecake17

          Definitely true, but probably not so useful in Asian food, which is what the OP was asking about. But while we're off the Asian theme, I have been liking the vegan chorizo I bought recently. I think the brand is Frieda's, and has the KSA.

          1. re: queenscook

            Missed the "Asian" part of the post. But I blv that brand makes chicken less strips as well.

            Btw I've made my own seitan and it's pretty easy

      2. whitewave makes a chicken style and beef style seitan that i personally love. if you are looking for something to impart the flavor of the substitute (in something like a soup or stir fry), i would also recommend using some broth powder in the recipe in addition though.

        1. http://www.redwoodfoods.co.uk/index.p...

          1. It's interesting - most of the fake meats are either domestic (LA area and usually refrigerated/frozen) or Taiwanese (canned or frozen). There seems to be fewer kosher products from Taiwan than the PRC which is a bit surprising and could explain why the ubiquitous at Asian markets canned variety isn't kosher. Geographically much of the domestic veggie meat comes from the San Gabriel Valley (from the local Vietnamese/Taiwanese/Chinese communities) and there just isn't a large Jewish presence there (religious or non-religious). Most of the US producers wouldn't even think that there would be a market for non Buddhists.

            If you're desperate for it - you might want to reach out to the RCC and ask them to supervise specific runs like they do with Huy Fong Sriracha production. The domestic veggie meat is really just gluten, salt and water.

            1. Outside of White Wave, I don't know of any. I also have spoken with Sophie's and have hopes.
              It's surprisingly easy to make seitan at home. Any number of vegan cookbooks and blogs will tell you how. It's also a whole lot less expensive and you can customize your flavoring. Check out the recipe in The Vegan Slow cooker for both chicken and beef. I've been using these lately because they are simpler and require less ingredients than many others. You can put the seitan "dough" in the cooking liquid over night and wake up to seitan ready to be cut into strips or chunks or ready made cutlets. We manage to use ours in a few days but they could be frozen.
              The author Kathy Hester has a blog and is responsive to emails.

              3 Replies
              1. re: lburrell

                I've made my own seitan. I used a recipe from Fat Free Vegan where the seitan was baked, not simmered.

                1. re: cheesecake17

                  Just to clarify - I think the original poster was looking for fake meats that are equivalent to those used in vegan Chinese/Vietnamese restaurants (and available in better Asian markets) - as opposed to more readily available Seitan products.

                  1. re: apathetichell

                    Well, mostly they are in fact using forms of seitan treated in various ways. One excellent resource on this for home cooks is Bryanna Clark Grogan's Authentic Chinese Cuisine for the Contemporary Chicken. Vegan recipes and instructions for reproducing Chinese restaurant cuisine, including the seitan "meat" and "chicken" (and even for those who don't find this offensive seitan "pork.") Byranna is known as "queen of vegan" in our house. Her Italian reproductions are beyond belief. She has a blog: http://veganfeastkitchen.blogspot.com/ where you can search and find a variety of recipes to try. Don't be put off by the Easter theme currently posted. She covers all cuisines and has killer recipes for Jewish holidays and traditional food.