It’s that Veat. That Veat, that Veat…

Yes, it’s that veat. I have a strange fondness for packaged meat alternatives… not because I’m vegetarian, mind, because I’m not. Some of them are just such gosh-darnedly awesome Future Foods. Particularly Quorn — really, who among you can resist a delicious flavored loaf of vat-fermented mycoprotein? — but also smokey tempeh “bacon”, Field Roast “grain meats,” Tofurky and a host of other meatless meat-alternatives.

Of all these, none can match the Veat® Vegetarian Breast for attempting to look like the animal it purports to replace. Tofu dogs and veggie burgers take the convenient form of other meat delivery systems — the better to fit into buns — but the Veat Breast actually has limbs. Molded to resemble a flattened Cornish game hen, the “breast” sports a gimpy wing and leg, as well as a severed neck-stump and tail. This is apparently a bid to underscore the fact that the Veat Vegetarian Breast “Eats Like Chicken!™” (yes, they trademarked that phrase).

Without further ado, behold… my Veat:

Surprisingly, it’s not so bad. The Veat Breast — mostly TVP and binding agents — has a smooth, chewy texture, and though it purports to contain spices, sea salt, and sugar, it’s pretty damned bland. The teriyaki marinade went a long way to infusing it with interest. It’s not vegan, however, since it includes whey protein. I can’t imagine preparing a Veat Breast as anything other than a novelty — the limbs really do push it beyond the pale — but Veat Bites or Veat Nuggets, chunky amorphous blobs that they are, would probably do fine in a stir-fry.

Note that Veat® is made in Taiwan, so factor-in the cost of shipping this meatless monstrosity from the Far East if you’re concerned about the absurd amount of fossil fuels that can go into putting food on your table.

13 thoughts on “It’s that Veat. That Veat, that Veat…

  1. Veat® won’t make your grout whiter, but Quorn will make your gout lighter, thanks to its special RNA reduction processing.

  2. I like Quorn® just fine, myself. Had a Quorn stirfry just the other day, in fact. But you must admit, it’s a Caves of Steel / Soylent Green / Logan’s Run food product, and the about the farthest thing from “minimally processed.” Much respect to them for being so relatively explicit in the site about the process by which Quorn is made, though I wish they had some photos of it instead of tiny little powerpointy graphics. I suspect it’s rather like sausage making, but completely different. In a viscerally disturbing, oh-my-god-that’s-what-it-looks-like?!? way, that is.

    Quorn’s packaging langauge really does try to put the shine on it, though. “In that myco is in the name, you might associate Quorn with mushrooms and truffles…. and many delicious things are fermented, like beer and soy sauce.” I’m paraphrasing, since I don’t have a Quorn box to hand, but they definitely skirt around the fact that it’s a nigh-invisible soil-dwelling fungus that they stimulate into reproducing like a freakin’ cancer to fill their giant steel vats. If one weren’t otherwise informed, I think the packaging might leave one with the impression that Quorn is some kind of mushroomy fungus thing that young English maidens with willow baskets harvest from the lee of Cotswolds hedgerows.

    On the subject of Veat, incidentally, I’ve since paid more attention to the selection at the store; while the Veat nuggets are almost always sold out when I look, they never seem to have a shortage of Veat Breasts. Obviously I’m not the only one who thinks the form absurd. Go ahead and try one, Matt… I found it at New Seasons.

  3. Hey i heard they are not making veat breast anymore my store stopped carrying them.. what up with that anyone out there know? Hoping it aint so… love the breast…

  4. Wegman’s also has stopped the VEAT products… we can’t find them for 100 miles!

    Love them and have contacted the company. They were bought out by Vans out of LA, so hope they make a come back soon.

  5. Judy and Doug: Huh, well the Veat breast, along with the rest of its merry meatless family, continues to be on offer at New Seasons, my local grocery. At least, they were a few weeks ago, when last I peered into the frosty freezer case of faux flesh.

    Ernest Saks: sorry to have left you hungry and hanging lo these many months. Not being a spokesperson for Veat® (the above blog entry does not constitute an endorsement, if that detail eluded you) I can in no wise offer official direction. However, consulting the Veatfinder tells me that starving shoppers in Sequim, WA might try their luck at the Sunny Farms on Hwy. 101. Failing that, the QFC or the Safeway on Washington Ave./St.

    Incidentally, I’ve been making my own tofu and seitan of late (more on this in a future posting, I suppose) and would commend the practice to your attention, in lieu of imported Taiwanese aniform molded TVP products.

  6. To get Veat, which is hands-down the best faux meat on the market, find a retailer who uses the distributor Tree of Life. This is a very large distributor and many stores use it. Through Tree of Life your health food store can order Veat Gourmet Bites, and also the Nuggets and the Fillets. (They don’t carry the breast, but the breast is still made.)

    Veat used to be carried by Whole Foods and a lot of health food stores and even grocery stores. Now it is hard to find. If you are a fan of Veat, call Whole Foods and ask them to bring it back.

  7. They have taken Veat out of Whole Foods and Kroger which is where I normally would purchase it. It does not appear on Vans site for store locators since Van has bought Veat. I’m in a delima. The Veat bites do prepare like real chicken and my non-vegetarian love it marinaded and grilled or put in the wok with a teriyaki sauce at the end after browning. It’s a big staple in my diet. How about doing a little scouting about and let me know where I can find this now (zip code 30342).


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