Like the real deal? We test four meals made of Impossible Foods’ new plant-based ‘meat’
Meat lover Aydee Tie and vegan Lim Li Ying try US company’s meat alternative now being served at four restaurants in Hong Kong, but is it any good?
With new health trends and food offerings cropping up all over the world, we were super excited to try out Impossible Food’s recently launched plant-based ground beef dishes.
In collaboration with Hong Kong dining group Dining Concepts, we tried four dishes created by four different chefs in the city in four different ways – all using the “meat” created by the American food company as their main ingredient.
Aydee: So today we’re going to talk about four dishes made with Impossible Foods’ not-really-meat “beef”.
Or rather, I’m going to talk about four of them, and Li Ying will talk about two of them.
Li Ying: Although Impossible Foods’ “meat” is 100 per cent plant-based and vegan-friendly, a lot of the restaurants that are rolling out menus while using it incorporate non-vegan ingredients. So beware, vegans! Always check if the cream or sauces are OK for you to consume.
Here's a little info for those sceptics still caught up in the past, who think vegetarian “meats” are full of chemicals, oils and soya, which are simply no good for you.
[Heme is] the main ingredient that drives the flavour for Impossible Foods’ meat ... [and is found naturally] inside every animal and plant ... in a kind of protein called haemoglobin
Impossible Foods’ “meat” is made completely with plant-based ingredients, such as wheat protein, coconut oil, potato protein, and heme – a special concoction that piqued my curiosity as a former sceptic of fake meat.
I asked Henry Woodward-Fisher, international launch manager at Impossible Foods, who said: “[Heme is] the main ingredient that drives the flavour for Impossible Foods’ ‘meat’.