Plant-Based Mock Meat in India — Vegan Chicken, Kebabs & Nuggets

Mock meat in India is built on one of three bases, and they cook very differently. Soy protein — either textured (TVP) or extruded — is the most common and the cheapest per gram of protein, and it holds marinade well but needs proper hydration first. Pea protein gives a finer, less fibrous texture and suits patties and nuggets. Jackfruit and banana blossom are whole-food options with negligible protein but a genuinely close pulled-meat texture, best for curries and biryanis.

Compare the nutrition panel rather than the pack claim. Look at protein per 100g in the ready-to-eat state, not the dry state, since a frozen patty and a dry soya chunk are not comparable. Sodium is the number worth watching: seasoned frozen mock meats often run 700–1,000mg per 100g, which is a large share of a daily allowance in a single portion. Check the fat source too — coconut oil and sunflower oil are typical, and refined palm oil is common in the cheaper frozen range.

Frozen products need an unbroken cold chain, so check the pack is firm on arrival and do not refreeze after thawing. Dry soya chunks and TVP keep for months in an airtight jar.

Related: Soya Chunks, Vegan Protein Powder, Instant Foods.

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