My Go-To Plant-Based Meat and Seafood Analogues (And Why I Keep Coming Back to Them)

I've spent a lot of time testing plant-based meat and seafood alternatives, and over the years my freezer has settled into a rotation of favorites — the ones I reach for again and again because they nail flavor, texture, or sheer everyday convenience. Here's the rundown, brand by brand, of what's earned a permanent spot in my kitchen and how I like to cook it.

Steak & Beef-Style

Juicy Marbles whole cut loin is my favorite in this category — it's the most flexible product I keep in the freezer. I can slice it, shred it, or cut it however a dish calls for, so it pulls double or triple duty across different meals. I cook it in a cast iron skillet, often basting it the classic steakhouse way — with vegan butter, a bit of Dijon mustard, and chopped cornichons.

I can't not mention the Beyond Meat Steak Filet. It's so close to Juicy Marbles and the difference might simply be personal taste. I order them from the Beyond Test Kitchen and have a few in my freezer now.

The Plant-Spired Korean BBQ steak strips are genuinely excellent and always in my freezer too. They're one of my favorite "steak" tip analogues — great in grain bowls with veggies, and just as good in stir fries. I buy this at Walmart or Winco.

Chef Chew's shredded birria "beef" rounds this category out. It's one of the most versatile things I keep on hand — I use it in puff pastry rolls, wraps, and tacos, and it takes on so many different flavor profiles depending on what I'm making. Chef Chew is subscription-based right now, though the products are set to start appearing in Whole Foods soon, which will make them a lot easier to get. And, I like the idea of supporting a 'small business' ... Chef Chew, also known as GW Chew, is an Oakland-based vegan food inventor, entrepreneur, and social justice advocate who founded Something Better Foods. He's truly impressive and really striving to make a difference.

Seafood

Juicy Marbles' Kinda Cod is just perfect — texture, size, flavor, all dialed in.

Oshi Salmon might be the single most impressive product on this whole list. I've actually fished for salmon with native Alaskan friends, so I know what great salmon is supposed to taste like — and Oshi's version is so close it's honestly a little crazy. The way it flakes, the juicy succulence, it's all there. The portions are generous enough that my husband and I can split one filet between us. I usually finish them with a miso glaze, and they cook in my air fryer oven in just minutes.

Gardein's fish filets are my everyday freezer staple. They're not fancy, but for quick, easy meals they do the job perfectly well.

Unmeat makes a really tasty plant-based canned tuna analogue, and I stock up on it every summer for tuna salad and tuna casserole. Right now I have to order it online, but it's worth the extra step.

Chicken

Chef Chew's Fried Chicken Filet is great for a straightforward dinner — I usually slice it for presentation, sometimes with a drizzle of BBQ sauce. Their shredded Birria "chicken" is just as versatile as the beef version, and works well in the same puff pastry rolls, wraps, and tacos.

The Chef Chew fried chik'n patties make a bigger sandwich which is why I usually serve these as a 'cutlet'

For sandwiches, Morningstar Farms Chik'n patties are my pick over Chef Chew's version, simply because they fit a bun properly instead of being thicker and bigger than the bread.

We prefer the thinner Morningstar Farms chik'n patty for sandwiches

Walmart carries a plant-based chicken line (the same Unmeat brand behind the canned tuna above), which I use for chicken salad.

Pork, Bacon & Sandwich Slices

Juicy Marbles' Porkish is another one of their standouts, right alongside the filets and loin. It makes an incredible quesadilla, taco, wrap or pulled pork sandwich.

If you haven't tried Omni Foods' vegan Luncheon Meat (aka "Spam") you're missing out. We love it in sandwiches ... in a rice and veggie bowl, and (if you've ever been to Hawaii) it genuinely delivers that salty, savory Spam experience. I buy this at Sprouts.

The Morningstar Farms plant based bacon works great in a BLT

We've gotta have BLT's when summer tomatoes are at their peak and I keep a couple boxes of the Morningstar Farms bacon in the freezer. It cooks up nicely in a non-stick grill pan. And, I've found that if you just securely wrap what you don't use, it lasts in the deli tray of the fridge for a week with no problem. I've tried their Applewood Smoked Thick-Cut version and like it, but it only seems to be available some of the time and I can't count on seeing it in the store.

Field Roast does a great job with their Deli Slices. I particularly love the Smoked Tomato slices on a sandwich or cut into strips on a pizza. They also have a really tasty Mushroom & Balsamic and Lentil & Sage. I like both. Tofurky Deli Slices - particularly the Smoked Ham or Turkey are really good and easily available at stores in our area.

The Renegade Foods salami is incredible. Works on sandwiches, pizza, calzones or a charcuterie board.

Here's where you need to go for MIND-BLOWING charcuterie analogues: Renegade Foods! If these products can 'fool' my relatives from France, then you've gotta know they're incredible. I serve their Smoky Soppressatta, Sweet Toscana and Spicy Chorizo with my homemade plant-based cheeses ( I make a not-goat cheese that, again, impressed the crowd from France ... plus a 'smoked' Gouda that is mind-blowing) on charcuterie platters with plenty of good French-style ( he was trained in France! ) baguettes from Beloved's Bakery in Shoppers Square, fruit, some of my homemade tomato jam, always olives, maybe my homemade vegan Paté de Campagne made with walnuts and Blue Oyster mushrooms from Mountain Mushrooms. Here again, like with Chef Chew, I want to support local/regional businesses and, in the case of Renegade Foods, a woman-owned business. Read the story of Iona and Kalie.

The Field Roast sausages work great simply sliced and sauteed as part of a hearty pasta dish.

Sausage & Ground 'Meat'

I keep Abbott's Plant-rich Chorizo and Italian sausage on hand because they're so adaptable. I've used them in puff pastry rolls, wraps, chili, Sloppy Joe type sandwiches, and more — basically anywhere a recipe calls for ground sausage. They make an awesome 'gravy' to spoon over baked or roasted potatoes! Depending on what your store carries, you might also try the Morningstar Farms Grillers Crumbles. Toss 'em into a stir-fry, cooked rice, tacos, wraps, casseroles and more! They're super versatile and worth having in the freezer.

When talking about plant-based sausage, you've got to mention Field Roast. I've tried all of their products and recommend them. Yes, you can simply grill them as they come ... whole and put 'em in a bun, but often, I'll slice 'em and pan-fry them to add to a meal, rounding out the plate. But, when you're in Sprouts Farmers Market, you might want to look for the Beyond Sun Sausage. It's a pretty good substitute for an Andouille sausage.

In the cold months, I make Shepard's Pie with any of the ground meat analogues topped with mashed potatoes. You can freeze them.

You can't talk about ground meat analogues without talking about Impossible and Beyond Meat. I've used both over the years and they work great in everything from meatloaf to Shepard's Pie, wraps, puff pastry ( think empanadas! ) and more. I usually will opt for the Lite Beyond ground simply because it has less saturated fat.

Ribs, Burgers & More

Morningstar Farms Riblets are a staple — we have them constantly. They bake quickly in the air fryer oven, and I usually round out the plate with a grain, maybe corn on the cob, a salad, or coleslaw. And, don't miss the Korean BBQ Riblets! Those are sooooo yummy! Their veggie burgers are also in regular rotation, and I always keep a box in the freezer.

Burgers are a must have item, as you might expect, and Morningstar Farms Spicy Black Bean Burgers fill the bill just fine. I always have a package of those. Now, for the other options: I wasn't crazy about their Steak House Style burger ... thinking it was just sort of heavy texture-wise and lacked a kind of juiciness that I look for in a 'steak house' burger.

I can also recommend the Chef Chew's 'Mac n' Chew' ... in fact we just had it for lunch today with a salad. It's 'easy as' to prepare. Just unthaw and heat up in a pan... with a little plant milk. I add a dash of Calabrian Chili just because. But this product gives you that deeply satisfying mac 'n cheese experience on the fly.