Whether you are cutting back on meat, going fully vegan, or just experimenting with Meatless Mondays, having the best plant-based alternatives in your kitchen can make the transition easier (and tastier). These picks go beyond sad tofu blocks and actually deliver on flavor, texture, and nutrition. From soy-based swaps to whole-food options, here are seven of the best meatless substitutes to keep stocked.
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7. Tofu
Tofu is the OG of the best plant-based alternatives, and for good reason. It is incredibly versatile as you can bake it, grill it, pan-fry it, or even scramble it. When pressed and marinated well, tofu can absorb just about any flavor you throw at it. Extra-firm tofu works great as a meat replacement in savory dishes, while silken tofu is great in soups or smoothies for creaminess.
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6. Mushrooms
Hearty mushrooms like portobello, shiitake, or cremini bring umami flavor and meaty texture to tons of dishes. Grill portobellos as burger replacements or slice shiitake into stir-fries or risottos. They will not fool anyone into thinking they’re meat, but they do offer richness and depth that fill the same role on the plate.
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5. Beyond Meat and Impossible Burger
These two brands have transformed the best plant-based alternatives game with burgers and ground “meat” that look, cook, and taste strikingly like beef. They are great for grilling, tacos, and meatballs, and they have even made their way into major fast-food chains. While they are more processed than whole-food options, they are convenient and crowd-pleasing, especially for new vegetarians or meat reducers.
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4. Lentils
Lentils are a whole-food staple that don’t pretend to be meat, but still manage to bring the protein and fiber. Brown or green lentils are especially good in shepherd’s pie, Bolognese-style pasta sauce, or taco filling. Their earthy flavor and versatility make them a go-to ingredient in many vegan and vegetarian dishes that aim for heartiness.
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3. Seitan
Sometimes called “wheat meat,” seitan is made from vital wheat gluten and has a chewy, meat-like texture that works great in stir-fries, sandwiches, and kebabs. It absorbs flavor well and is incredibly high in protein, making it ideal for those who want something with substance. It’s one of the closest-texture swaps for beef or chicken, especially when sliced thin or pan-fried.
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2. Jackfruit
When shredded and seasoned, jackfruit closely mimics the texture of pulled pork or chicken. It is often used in BBQ sandwiches, tacos, or even curries. Since it is low in protein, you might want to pair it with legumes or grains, but for texture alone, it is one of the best plant-based alternatives for meat. Look for it canned in brine, not syrup, for savory dishes.
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1. Tempeh
Tempeh is a fermented soybean product that is firmer and more textured than tofu. It has a naturally nutty flavor and absorbs marinades beautifully. Slice it into strips, cube it for stir-fries, or crumble it into tacos or pasta sauce. It is especially great when pan-seared or grilled and makes for a hearty, protein-rich meat substitute with a satisfying bite.
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