Vegetarian meat, dairy, and egg analogues

Some of the more traditional vegetarian meat analogues are based on centuries-old recipes for seitan (wheat gluten), other grains such as rice, mushrooms, legumes, tempeh, and/or pressed-tofu, with flavouring to make the finished product taste like chicken, beef, lamb, ham, sausage, seafood, etc. Some of the more-recent meat analogues include textured vegetable protein (TVP, which is a dry bulk commodity derived from soy), soy concentrate, Quorn, and modified defatted peanut flour to replace meat. TVP is produced more than any other meat analogue in most Western nations.
Examples of dairy analogues include those based primarily on processed rice, soy (tofu, soymilk, soy protein isolate), almond, cashew, gluten (such as with the first non-dairy creamers), nutritional yeast, or a combination of these, plus flavouring to make it taste like milk, cheeses, yogurt, mayonnaise, ice cream, cream cheese, sour cream, whipped cream, buttermilk, rarebit, or butter. Many dairy analogues contain casein, which is extracted dried milk proteins, when combined with soy and gluten, and are therefore not acceptable to vegans.
Examples of egg substitutes include tofu-scramblers, as well as Ener-G (primarily tapioca starch) and other similar products which recreate the leavening and binding effects of eggs in baked goods. Many people also use fruit products such as banana paste and applesauce as egg analogues in baking.

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