Tofu, made from soybeans, is a versatile and widely used meat substitute due to its ability to absorb flavors and its high protein content.

Mock meat, also known as plant-based meat or meat alternatives, refers to products made from plant-based ingredients that are designed to resemble and taste like meat.

Eggplant, with its tender texture and ability to absorb flavors, is a popular choice for creating vegan and vegetarian lasagna.

Soybeans, rich in protein and versatile in texture, are commonly used as the main ingredient in vegan and vegetarian burgers.

Frying is a popular technique for cooking vegan and vegetarian cutlets, as it creates a crispy outer layer while maintaining a tender interior.

Coconut milk, with its naturally creamy texture and mild flavor, is often used to add richness and depth to vegan and vegetarian soups and sauces.

Quinoa, a gluten-free and protein-rich grain, is commonly used as a base for vegan and vegetarian pilafs due to its fluffy texture and nutty flavor.

Nutritional yeast, with its nutty and cheesy flavor, is a common ingredient used to make vegan and vegetarian cheese alternatives.

Mushrooms, with their umami flavor and meaty texture, are a popular topping for vegan and vegetarian pizzas.

Lentils, with their high protein content and ability to hold their shape, are frequently used to make vegan and vegetarian meatballs.

Basil, with its distinct flavor and versatility, is commonly used to enhance the taste of vegan and vegetarian dishes.

Aquafaba, the liquid found in canned chickpeas, is often used as a vegan and vegetarian substitute for eggs in recipes, including mayonnaise.

Carrot, with its natural sweetness and ability to absorb flavors, is sometimes used to make vegan and vegetarian bacon.

Coconut milk, with its rich and creamy texture, is often used as a base for vegan and vegetarian ice cream.

Cashews, when soaked and blended, can be used to create a creamy and rich filling for vegan and vegetarian cheesecakes.