Vegan steak 🤩❤️

You see it, and it looks like steak. You cut it, and the fibers separate just like the muscle fibers. The blood runs, the taste is what you expect. Yet this, which looks like a full-fledged fillet, is actually made of soy, peas, coconut, cocoa butter, iron, beetroot juice, and yeast. It has no cholesterol, is gluten-free, and high in fiber. And the shape was given to him by a 3D printer. Forget the hamburgers and meatballs seen so far in fast food restaurants or supermarkets, we are at the 2.0 evolution of plant-based meat. It is the world's first plant-based steak. 

Same fibrous texture and same flavor as real meat. The idea comes from a company in Barcelona, which is developing alternative foods that can reduce livestock farming and its impact on the climate. According to the Guardian, it costs $50.1 (about €50.1) to produce 40 grams of steak-not-steak. March 2021: Gordon Ramsay publishes the recipe for the "vegan steak" made with eggplant. What a shock! The gag begins with the statement: "I'm going vegan" and ends with the denial: "For lunch!". In between are all the steps to turn an eggplant into a steak complete with a brown stock. Ramsay's plant-based steak has racked up more than 4.7 million likes on Tik Tok. In fact, plant-based meat is a trend.

Suitable for vegetarians and vegans, but also for those who want to reduce consumption for ethical, environmental and health reasons, plant-based meat is a substitute for meat as we have always known it, i.e. from livestock. The products available on the market are made from protein-rich legumes just like "real" meat. These legumes, treated and often blended, are then enriched with aromas, spices and other ingredients that when mixed recall the flavor and texture of the original product.

Reducing meat consumption is a commitment we should all make to the environment and to our own future. Intensive farming, in fact, contributes significantly to the pollution of our struggling planet. But how much does it cost in terms of sustainability to produce plant-based meat? Surely the environmental impact is lower, but the real question is: wouldn't it be enough to prefer the consumption of vegetables with the appearance of vegetables and indulge in (real) meat only once a month as our grandparents did? And maybe with more awareness in the choice and purchase of the product?