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.
