There are few things more satisfying than biting into a juicy, bloody burger — but what if said burger was made from plant-based protein instead of ground beef? A new revolution in vegan protein has begun, and it’s all about the burger. These plant-based proteins “bleed” and resemble actual beef more than any vegan products before. But why are we calling them “meat?” And why would someone who has eschewed eating meat want a product that so closely resembles the thing they’re trying to avoid?
Why Choose Plant based Protein?
Some health-conscious consumers have removed meat from their daily intake for purely dietary reasons. For them, these imitator products are welcomed with a fervor. Products like Impossible Foods’ Impossible Burger and Beyond Meat’s Beyond Burger so closely approximate a beef patty that herbivores can indulge in the very things they’ve had to give up. High cholesterol? Sink your teeth into a juicy Impossible Burger and you’ll barely know the difference. Suffering from an illness that benefits from a plant-based diet? Grill up a Beyond Burger when a meat craving strikes and feel satiated without the side effects.
But should those who have chosen the vegan lifestyle and do so for political reasons be seeking a product that acts like meat? Vegan protein in the form of beans is great — but a burger that “bleeds” seems like it’s copying a product that animal activist’s should be steering clear of. These burgers mimic the very thing that some vegans are adamantly opposed to — so is it better to stick to quinoa bowls and cauliflower cutlets than to attempt to consume a product that resembles all that they are opposed to?
Vegan Protein is the Food Revolution
Health issues aside, the Impossible Burger and Beyond Burger are revolutionizing the way we eat. It’s no secret that the meat industry is bad for the environment. Raising livestock for consumption requires a staggering amount of land, food, energy, and water and produces a significant amount of our greenhouse-gas emissions. And red meat is even worse. Beef and lamb are responsible for 10 to 40 times as many greenhouse gas emissions as most vegetables and grains, according to Scientific American.
So a burger that approximates meat without the detrimental side effects should be welcome on any restaurant’s menu and on the shelves of every grocery store. Take the Impossible Burger. Scientists, farmers, and chefs collaborated for five years to recreate the perfect beef burger without harming a single cow. By shunning cows in favor of all-natural ingredients like wheat, coconut oil, and potatoes, the Impossible Burger uses a fraction of the Earth’s natural resources. “Compared to cows, the Impossible Burger uses 95% less land, 74% less water, and creates 87% less greenhouse gas emissions. And it’s 100% free of hormones, antibiotics, and artificial ingredients,” according to Impossible Foods’ website. And the secret ingredient that makes the Impossible Burger stand out from its plant-based peers is a little things called heme. Heme, an iron-containing compound, makes meat smell, sizzle, bleed, and is the “magic ingredient” that makes this burger stand up to its carnivorous competition.
Impossible Burgers can be found at several restaurants around the country, but if you’re hankering for a home-cooked patty, look no further than the Beyond Burger. This revolutionary burger was the first plant-based product that looks, cooks, and satisfies like beef without the harmful repercussions, and at a fraction of the price of the Impossible Burger. This patty is made primarily from pea protein, with a “bleeding” element from beet juice.
So how do you feel about lab-made, realistic vegetarian burgers? Would you go veg for them or not?
