Bulk Meat Substitutes

Meat substitutes aren't limited to soybean-based alternatives such as tofu or textured vegetable protein. Others come from the fungi kingdom, such as mycoprotein and portabella mushrooms, while seitan is derived from wheat. Many of these substitutes are available in the bulk section of your local grocery store, such as beans and rice, which combine to form a complementary protein similar to the nutritional content of meat.

Soy-Based

Textured vegetable protein, or TVP, consists of whole or defatted soy flour textured into dry granules or chunks that require rehydration. Cooking TVP renders its texture similar to that of meat. This product is often located in the bulk bins of a grocery store's natural foods section. Tofu is made by curdling soymilk, similar to the process used to make cheese from milk. The curds are processed into solid blocks and usually sold fresh in the produce section of the grocery store. However, food cooperatives and Asian markets sometimes sell it in bulk. Made from fermented soybeans, tempeh is a chewy meat substitute often found in the form of flat cakes.

Fungi

Mycoprotein is a food product derived from the mycelium of a fungus. The fibrous and chewy texture of the mycelium is similar to the texture of meat, making it an effective meat substitute. Mycoprotein is made in huge batches and then incorporated into a variety of food products, often sold under the brand name Quorn. Portobello mushrooms are large mushrooms with thick stems and caps. Their texture is similar to meat, making them an appropriate substitute in some recipes. Dried portobello mushrooms are available in bulk.

Wheat

Seitan is a product often used as substitute meat in Chinese vegetarian cooking. Made of wheat gluten, seitan is a common ingredient in vegetarian diets of people who traditionally include wheat in their diet, including Russian farmers and Mormons. Depending on the flavoring you use, seitan can substitute for different meats such as chicken or sausage. Commercially prepared powdered mixes are available in bulk, while some people make their own seitan by kneading gluten flour.

Complementary Proteins

Combining beans and grains together in a meal forms complementary proteins with nutritional profiles similar to those of meat. Beans and rice, or tortillas and re-fried beans, combine to form more nutritionally-complete proteins than they would when eaten alone and are more easily digested when eaten together. Beans and rice are available in the bulk foods section of most grocery stores.