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21 best vegan meat and fish alternatives, according to the GHI
Make Veganuary a breeze with these delicious, tried and tested meat and fish alternatives
Tested by Callum BlackFood and Drink Testing Manager
Whether you’re a committed vegan or are giving Veganuary a proper go for the first time, sourcing tasty, inspiring meat alternatives can be a daunting task.
If you don’t want to miss out on flavour but the thought of scouring the supermarket aisles for the best vegan meat alternatives feels too much like hard work, don’t panic.
As part of the GHI’s inaugural Veganuary Taste Test, our experts have found the tastiest dishes on the market, from Quorn buffalo wings to smoked soya ‘bacon’ rashers. We’ve also put them together in a handy guide below – so you know what to expect when it comes to flavour and texture, as well as how close they come to their meaty counterparts.
Best vegan meat alternatives 2024
Here are our top picks in a handy list but scroll on for our detailed reviews.
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What are meat alternatives made from?
Finding delicious plant-based meat alternatives can make all the difference when you’re transitioning to vegan, making planning meals and getting that essential protein easier. With so many innovative products to choose from, there’s a meat alternative to whatever you’re craving.
Swap chicken for substitutes made from seitan, tempeh, tofu or wheat, or minced beef for artfully textured pea protein. Or for an alternative to pulled pork, the shredded consistency and sweet flavour of jackfruit can make a great choice. There’s even soya-based alternatives to battered fish and doner meat, meaning you can still indulge in a take-away-style fish and chips or kebab.
How we test vegan meat alternatives
We prepared 25 products according to the packet instructions and served them blind to our panel of readers.
Our testers were looking for the most innovative vegan meat replacements with a pleasant, fairly neutral flavour that balances nicely with any additional ingredients and is well seasoned. Aroma, texture and appearance were also considered.
Tindle Kyiv Chicken Made From Plants Garlic Butter Flavoured
Score: 83/100
Created by chefs, TiNDLE continues to revolutionise plant-based chicken. Packed with flavour, this vegan alternative to the classic chicken kiev hits all the right garlicky, buttery notes, with a golden, crispy top.
Score: 81/100
Evenly coated in a golden crumb with a tender, shredded meat texture, these Quorn buffalo wings are a great alternative to your local take-out.
Garlic, lightly smoked paprika and black pepper provide a subtle heat that makes these wings perfect for dipping in your cooling condiment of choice.
Score: 79/100
With a garlic herb filling and the zesty aroma of lemon, these breaded vegan chicken kievs have a creamy centre and a crispy, golden breadcrumb top.
Testers described them as meaty, savoury and very tasty. Just add your favourite sides.
Score: 79/100
Pancakes at the ready… These pieces of lightly charred duck-style protein come with an aromatic East Asian five spice and a fruity plum Hoisin sauce for a mouth-watering flavour combination.
Pan-cook for extra texture, add fresh spring onions, and wrap it all up in pancakes or bao buns.
Score: 77/100
With the aroma of baked bread, garlic and sweet onion, these kievs have a light, meaty umami flavour with a subtle garlicky centre.
Mild and savoury, they're tasty paired with vibrant salads and sweet potato fries.
Score: 77/100
Generously coated in herbs and seasoning, these strips of plant-based kebab have a complex Middle Eastern flavour bursting with roasted cumin and thyme.
Testers loved the warm spices with a hint of citrus. Serve with flatbread, hummus and pickles for a winning midweek meal.
Score: 77/100
Crispy with a soft meat-like centre reminiscent of stuffing, these salty strips are tossed in a sweet Tennessee-style glaze similar to barbecue sauce.
Toasty breadcrumbs, cumin and sesame seeds add a slight nuttiness.
Score: 76/100
With the classic aromas of garlic, onion, sage and nutmeg you might expect from a hearty roast chicken, this soya-based alternative is full of flavour with pleasingly salty umami notes. Just add your favourite sides for a satisfying Sunday roast.
Score: 76/100
Beechwood smoked soya gives this plant-based bacon a good balance of salty and sweet flavours. It looks the part too, with that distinctive crispy bacon appearance. Perfect for serving in butties or adding to fry-ups.
Score: 76/100
If you’re after that doner shredded meat texture, then look no further.
Well-seasoned with paprika, cumin, coriander, cinnamon and black pepper, along with the tanginess of tomato and roasted onion, this is a kebab-worthy alternative that’s full of flavour.
Score: 73/100
Like it hot? This spicy vegan buffalo fillets, with a crispy coating and flavours of onion, garlic and paprika, is a great alternative to your regular order from the local burger joint.
Simply oven-cook and serve in a bun with salad and all your favourite sauces.
Score: 73/100
With a black pepper and light herb seasoning, these tenders are juicy and succulent. Ready in 20 minutes from chilled, just add a brioche bun, crisp lettuce and vegan mayo for a speedy midweek meal.
Score: 72/100
These crispy golden nuggets reminded our testers of their favourite McDonald’s order with a lightly sweet, umami chicken breast-style filling and bread coating. Perfect as a “takeaway” treat for both kids and grown-ups.
Score: 72/100
With a delicious salty ‘chicken skin’ flavour that our testers really enjoyed, this juicy fillet has a good bite to it.
There’s also a noticeable gravy aroma and the fillets are generously thick, meaning they’re perfect for slicing into tasty salads or sandwiches.
OmniFoods Plant-Based Fried Fish-Style Fillets
Score: 72/100
Whether you’re craving a fish burger or fish and chips, these light and crispy ‘fish’ fillets have that classic flaky texture you associate with their seafaring counterpart.
Mild and delicate in flavour, the light batter contrasts well with the nicely chewy centre.
Score: 72/100
Golden and crispy with a generous amount of black pepper seasoning, this ‘chicken’ has a firm texture with good bite to it. Full of flavour, testers found they rivalled classic seasoned chicken nuggets.
Score: 71/100
This crispy, dark red plant-based chorizo has a good hit of smoky paprika with a hint of oregano.
Ancho chilli pairs perfectly, giving a salty aftertaste and depth of flavour that makes this chorizo alternative a delicious addition to tapas dishes, hearty stews or vegan paella.
Score: 70/100
A firmer, chewier version of tofu with a nutty flavour, this tempeh has been left “au naturel” so you can cook it your way. Marinate, fry, bake or glaze and toss into your favourite stir-fry for a quick, tasty meal.
Score: 70/100
These crispy fried meatballs have that rich taste associated with the lamb mince equivalent but with refreshing hints of mint and cumin.
Nicely browned on the outside, testers found them juicy with a surprisingly meaty texture and long-lasting flavour.
Score: 70/100
Resembling minced meat, the flavour of this kofta mix was quite mild, with delicate hints of cumin, chilli and black pepper, but this could work well in a kebab with a dollop of vegan yoghurt and your favourite salads and pickles.
Eleanor was the GHI’s former senior food and drink writer.
Callum is our Food and Drink Testing Manager and has been part of the world of professional catering for 10 years, from cheffing to food manufacturing. While working in manufacturing he specialised in bespoke product and menu development for several start-ups and well-known brands such as Wrap It Up! and HOP Vietnamese. He holds the WSET Level 2 in wine, a Level 3 in spirits and has a particular interest in agave spirits.
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