Abstract: A process for producing a vegetable food which is alternative to meat, which process consists of the steps of providing a mixture consisting essentially of 45 to 99.9% by weight of gluten and 0.1 to 55% by weight of a flour selected from the group consisting of cereal flours, legume flours and mixtures thereof, admixing said mixture of gluten and flour with water or vegetable broth, in a ratio of 1 kg of said mixture per 0.8 to 1.0 liter of water or vegetable broth, kneading the admixture until a dough is obtained, stuffing the dough into synthetic casings, which are closed with clips or laces at their ends, so as to obtain shaped pieces, cooking the thus-obtained shaped pieces for 105 to 120 minutes, during which time the dough expands and finds room by lengthening, and a meat-like fibrous structure develops, wherein fibers show a moderate orientation in the longitudinal direction and, in certain portions, a twisted orientation.

Abstract: A process for producing a vegetable food which is alternative to meat, which process consists of the steps of providing a mixture consisting essentially of 45 to 99.9% by weight of gluten and 0.1 to 55% by weight of a flour selected from the group consisting of cereal flours, legume flours and mixtures thereof, admixing said mixture of gluten and flour with water or vegetable broth, in a ratio of 1 kg of said mixture per 0.8 to 1.0 liter of water or vegetable broth, kneading the admixture until a dough is obtained, stuffing the dough into synthetic casings, which are closed with clips or laces at their ends, so as to obtain shaped pieces, cooking the thus-obtained shaped pieces for 105 to 120 minutes, during which time the dough expands and finds room by lengthening, and a meat-like fibrous structure develops, wherein fibers show a moderate orientation in the longitudinal direction and, in certain portions, a twisted orientation.

Abstract: Vegetable meat is a high nutritional vegetable food, which uses gluten proteins, minerals, vitamins and food fibres of cereals and legumes. Vegetable meat is obtained by mixing a percentage of gluten with a percentage of one or more cereal flowers, or with a percentage of one or more legume flowers, or with a percentage of one or more cereal and legume flowers together. This mixture is seasoned with natural spices according to the taste required and then kneaded and worked with water or vegetable broth and afterwards boiled. By changing the various percentages of the components and the different kinds of flowers, various types of vegetable meat are obtained: steak, stew, mince, hamburger, sausage, pizzaiola, mortadella, ham, bresaola, guanciale, etc. It has a cylindrical shape with rounded ends.