I just found out about them, but they’ve been around for 20 years.
NEW YORK CITY’S BEST MEAT ALTERNATIVE MARKET – LARGEST FROZEN VEGAN DISTRIBUTOR
Who would think? They’ve got so many vegan meats that your head will spin. And they’re not expensive, and you can buy online.
I ordered the shrimp, crab, smoked ham and teriyaki duck.
Next, the taste testing, then if they’re good, the recipe developing.
Could go either way, but I’m looking forward to the experience.
There will be an update either way.
UPDATE:
The smoked vegan ham was much larger than I thought it would be – nice.
The texture was remarkably like ham as I remembered it at Sunday dinner as a kid – almost too much like ham, but a little too soft. Lilly Belle loved it. I sliced it and made a sandwich, but still a little too soft, and the flavor stays with you a while – I’m not sure why, but I didn’t like that feature.
I baked some slices with pineapple-mustard-brown sugar topping, and cold it firmed up somewhat, but hot, still too soft. And not nearly salty enough for my ham tastes, yet sweeter than I’d like it (even before I added the brown sugar; actually the sweet wasn’t one I was familiar with and the brown sugar didn’t alter it).
I haven’t given up on it though. I thought next time I’ll boil, then bake it, but I think the boiling might alter the taste for the worse. So maybe I’ll marinate 1 inch slices in vinegar, salt and spices overnight, then bake it in barbecue sauce. I’ll let you know the result when that happens.
The vegan shrimp and crab are out. They both smelled like imitation shrimp and crab, but the taste didn’t match the smell. The texture of the shrimp was too rubbery, and the crab too hard. No matter what I did to them, I couldn’t alter the texture, whereby it resembled in any way the imitation crab I’ve eaten, and the shrimp, except for the appearance neither one came close to the real shell fish. But maybe that’s how Asians like it.
The vegan duck is another story. I didn’t have to alter it at all. I didn’t follow the cooking instructions, since they didn’t appeal. So I made a submarine sandwich with it. Delicious! Wish I had bought more. Usually I don’t like 5 spice ( a spice they used in the duck), but with this it worked. It wasn’t overwhelming. Maybe next time I’ll go the barbecue route, or maybe teriyaki. Though this duck is labeled as teriyaki, it didn’t taste like teriyaki – it just tasted good. I image that teriyaki Asian is different than teriyaki American.
TERIYAKI VEGAN DUCK SUB < Check out the recipe here
Wow, who would think Vegan Duck? It’s for real. In this sub, teamed up with sauteed sweet onion, fresh radishes, cilantro and a mustard teriyaki sauce, the duck rises to a whole new level! Cruelty-free boys and girls!
Makes 3
What I noticed about all the vegan meat products on May Wah Market website is that the cooking instructions are basically the same – telling Asians how to cook them – always in a wok, a little oil, a little broth, some veggies and whatever seasonings Asians use. So the cooking instructions were of no help to me.
However, I will try more of their products. There’s a lot to choose from and I’m bound to like a few of them.
AFC BULL MARKET KITCHEN™ FREEDOM ON A PLATE 