It’s hard living a vegetarian life (let alone a vegan life) in the Philippines. While yes, we have an amazingly massive crop yield, our cuisine is filled to the brim with non-vegetarian friendly meals and viands that make you wonder: Where the hell did the vegetables go?
It’s hard to come by meat alternatives, and if and when you do, they’re wildly expensive. I guess it comes to no surprise that vegetarian options and cuisine has gotten to a point wherein only the rich can afford to be vegetarian.
That’s when I found Textured Vegetable Protein. Comes in a number of various names and colloquialisms, but it’s more widely known as “Veggie Meat”.
I found SSAM to be quite convenient at providing Jen and I with a suitable meat alternative. Not only is it affordable (PHP 350 for 1 kg uncooked; 3-4 kg when cooked), it’s also pretty tasty, and very much mimics the texture of meat. You could get it in Ananda Marga Yoga Center in Sikatuna Village, or in various eco/green shops.
With the advent of affordable veggie meat, I have decided to play a bit with traditional recipes.
Care to take a look? Click on the “Continue reading” link to check out the wonderful things I’ve made, so far.
Plenty you could do with it. If you can do it with meat, then you could do it with veggie meat!