Editing Meat alternative (section)

== Types ==
{{see also|List of meat substitutes|Milk substitute|Egg substitute}}
[[File:Vegan Meat Pie 01 Pengo.jpg|thumb|A [[vegan]] faux-[[meat pie]], containing [[soy protein]] and mushrooms, from an Australian bakery]]
Some vegetarian meat alternatives are based on centuries-old recipes for [[seitan]] (wheat [[gluten]]), rice, [[Edible mushroom|mushrooms]], [[legume]]s, [[tempeh]], [[Yam (vegetable)|yam flour]] or pressed-[[tofu]], with flavoring added to make the finished product taste like chicken, beef, lamb, ham, sausage, seafood, etc. Other alternatives use modified defatted [[peanut flour]], [[tofu skin|yuba]] and [[textured vegetable protein]] (TVP); yuba and TVP are both soy-based meat alternatives, the former made by layering the thin skin which forms on top of boiled [[soy milk]],<ref>{{cite news |last=Patterson |first=Daniel |url=https://www.nytimes.com/2006/08/06/magazine/06food.html |title=The Way We Eat: I Can't Believe It's Tofu |work=The New York Times |date=6 August 2006 |access-date=2009-02-26}}</ref> and the latter being a dry [[bulk purchasing|bulk]] commodity derived from soy and [[Soy protein#Concentrates|soy protein concentrate]]. Some meat alternatives include [[mycoprotein]], such as [[Quorn]] which usually uses [[egg white]] as a binder. Another type of [[Single-cell protein|single cell protein]]-based meat alternative (which does not use fungi however but rather bacteria<ref>EOS, April 2019, page 52</ref>) is [[Calysta]].