Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. A meat analogue, also called a meat substitute, mock meat, faux meat, or imitation meat, approximates the aesthetic qualities (primarily texture, flavor, and appearance) and/or chemical characteristics of specific types of meat. Generally, meat analogue is understood to mean a food made from non-meats, sometimes without other animal products such as dairy. The market for meat imitations includes vegetarians, vegans, non-vegetarians seeking to reduce their meat consumption for health or ethical reasons, and people following religious dietary laws, such as Kashrut or Halal. Buddhist cuisine features the oldest known use of meat analogues.

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