My problem with “mock meat” is twofold. Its texture generally leaves a lot to be desired and the flavors of said products are sadly lacking. At least that’s how I’ve always felt, until visiting Loving Hut in Redlands.
They serve Asian vegan cuisine with a focus on Indonesia and Japan. The vegan “meat” they use includes textured vegetable protein, tempeh, tofu, wheat gluten, soy and assorted grains and black beans.
The other things offered at Loving Hut are assertive spicing and high-quality sauces.
We started with the Indonesian croquette — a blend of potatoes, carrots and vegan “ham” cooked in a creamy cashew sauce, then wrapped in pastry paper, rolled in breadcrumbs and deep fried. What you wind up with are three sizable cylindrical tubes with excellent consistency and a high-quality flavor profile.
The next item was Soto Tangkar, an orange hued soup from Jakarta with pieces of potato, tofu, tomato, green onions, soy protein and fried onion afloat in a slightly spicy coconut broth, with a touch of sourness. Brown or white rice is served with the soup.
One of the best dishes we sampled was the Katsu Curry. The vegan “katsu” is covered in panko crumbs and deep fried, then sliced into strips. It had the consistency of white meat chicken. The curry itself contains braised onions, carrots and potatoes in a nostril clearing broth with immediate front of the tongue heat. This was a wildly successful rendition.
Then came Nasi Goreng, the traditional Java style fried rice blended with cabbage, carrots, fried shallots and green onions and topped with the traditional fried “egg” (vegan).
Thin noodles are also incorporated into this one dish meal, which has a moderate amount of spiciness.
Another item worth sampling is the Mee Goreng, the traditional Javanese wheat noodle dish, which contains cabbage, tomato, tofu and green onions stir-fried together in a spicy Indonesian sauce (known as sambal), then sprinkled with fried onions. This delicious garlicky dish has a slow building heat. Be sure to specify up front how spicy you want your Indonesian items.
I’d be remiss if I didn’t mention the hot and spicy ramen with thick, slurpable ramen noodles blended with cabbage, soy protein and green onions in a tongue tingling spicy broth.
As you might imagine, I’ve been won over by the vegan meats used at Loving Hut. They are a far cry from the flavorless and mushy textures of vegan meat I’d encountered in the past. Best of all, you easily obtain your minimum daily requirement of protein without the fat and cholesterol–raising properties of meat products.
Don’t get me wrong, I love a medium rare New York steak, but adding vegan dishes to your diet two or three days a week is likely to help increase your health and longevity over the long term.