Plant-based ground meat

Plant-based ground meat is an ingredient made from vegetable proteins, designed to mimic the texture and flavor of traditional ground meat. It is generally produced from ingredients such as soy, peas, lentils, or a combination of legumes and cereals, along with vegetable oils and natural seasonings.

Origin: This product emerged from the growing global demand for sustainable and healthy alternatives to animal meat, especially within the vegan and vegetarian movement. Its development has become popular primarily in the United States and Europe, but it is increasingly available in Latin America.

Properties: Plant-based ground meat is rich in high-quality protein, low in saturated fat, and contains no cholesterol. It is also usually a good source of fiber, vitamins, and minerals, depending on its specific ingredients. It is ideal for those looking to reduce their meat consumption for ethical, environmental, or health reasons, and it is very versatile in the kitchen, used in traditional recipes that require ground meat, such as meatballs, tacos, lasagnas, or burgers.

Synonyms in Spanish from Latin America:

• Carne vegetal molida
• Molida vegetal
• Molida de origen vegetal
• Carne texturizada vegetal (in some countries, to refer to the textured vegetable protein used similarly)