List of meat substitutes

A meat substitute, also called a meat analogue, approximates certain aesthetic qualities or chemical characteristics of a specific meat. Substitutes are often based on soybeans, gluten, or peas. Whole legumes are often used as a protein source in vegetarian dishes, but are not listed here.

General

Vegetarian bacon – sometimes made from tempeh.
Vegetarian sausage
* Vegetarian hot dog
**Carrot hot dog
Vegetarian burger
Vegan chicken nuggets – made from pea protein, soy protein, textured vegetable protein, and wheat gluten
Tofurkey – faux turkey, a meat substitute in the form of a loaf or casserole of vegetarian protein, usually made from tofu or seitan with a stuffing made from grains or bread, flavored with a broth and seasoned with herbs and spices
Cauliflower – coated in flour and baked or fried to imitate chicken wings or steak
Leaf protein concentrate
Meat extender – sometimes but not always soy-based
Mock duck
Nut roast
Seitan – a food made from wheat gluten, with wheat being a grain.

Glamorgan sausage – a traditional Welsh vegetarian sausage named after the historic county of Glamorgan in Wales.
Paneer – for example in such dishes as Paneer tikka

Edible mushrooms
Mycoprotein – a form of single-cell protein, also known as fungal protein, it is able to provide greater satiety than traditional protein sources such as chicken, while also being rich in protein and low in caloric content
Fistulina hepatica – a common mushroom known as beefsteak fungus
Fusarium venenatum - a microfungus of the genus Fusarium that has a high protein content
Laetiporus – a mushroom which is also named chicken of the woods
Lyophyllum decastes – a mushroom known as fried chicken mushroom
Neurospora crassa - a type of red bread mold of the phylum Ascomycota
Pleurotus ostreatus – better known as the oyster mushroom, famous in the vegan community as one of the best substitutes for fried chicken

Breadfruit – used similarly as jackfruit in savory dishes
Coconut burger – made from sapal, the coconut pulp by-products of traditional coconut milk extraction in Filipino cuisine
Eggplant – semitropical/tropical plant with a highly textured flesh
Grapefruit – during the course of the Special Period economic crisis Cubans prepared steaks made out of breaded and fried grapefruit rind known as "bistec de toronja".
Jackfruit – a fruit whose flesh has a similar texture to pulled pork when cooked

Burmese tofu – made from water, chickpea flour and turmeric
Falafel – a traditional Middle Eastern bean fritter, believed to have been created by ancient Copts as a meat substitute during Lent
Härkis – a brand of processed ground fava beans

Tofu, made from soy/soybeans.
Textured vegetable protein – a defatted soy flour product that is a by-product of extracting soybean oil. It is often used as a meat analogue or meat extender. It is quick to cook, with a protein content that is comparable to certain meats.
Ganmodoki – a traditional Japanese tofu based dish similar to veggie burgers
Tempeh – a traditional Indonesian soy product in a cake form, made from fermented soybeans
Injo-gogi-bap – a Korean steamed rice wrapped in leftover soybean paste and dressed with a chili sauce.
Oncom – one of the traditional staple foods of West Java cuisine of Indonesia, there are two types: red oncom and black oncom. Oncom is closely related to tempeh; both are foods fermented using mold.
Koya dofu – a freeze-dried tofu that has a taste and texture similar to meat when prepared, common in Buddhist vegetarian cuisine