What are the meat substitutions on the market today?
I would be cautious about most “meat substitutes” as they are often soy isolates with other additives. Soy isolates are very difficult to digest and highly processed. Instead, focus on complimentary protein whole grains plus legumes or nuts like pita bread and hummus, brown rice and black beans, wild rice and lentil soup, quinoa and pine nuts, corn tortillas and pinto beans. Soybean products can be included in the diet, but I would recommend the traditionally made soy products that are typically fermented to increase digestibility like tempeh and miso. Tofu is also a good form of soybeans (coagulated and pressed soy milk) that is quite versatile. Always read labels!
