i don't use the fake "meat" at all, i don't like it, we used to have it around cause DS ate it, but i banned it from the house a few months ago - i really don't think its healthy being sooooo processed.
here are a few ideas for meatless spreads that are healthy - just some "real" ingredients. some of them are high in fat, but it's natural (plant source) fat, and if you stay away from margerine and all the other kind of fake fat you will be better off. i managed to finally lower my cholestral by staying away from packaged stuff.
you can use a can or boil your own garbanzo beans. (i soak 1 pound packs at a time of different beans and keep them in the freezer, then boil till soft, i use about 2 cups of cooked beans).
after they are a little cool, put in the food processor with a few heaping tablespoons of tahini (sesame paste), garlic, salt, juice from half a lemon. process till smooth, you may have to add a little of the cooking water. can use as a spread or dip. doesn't keep long - maybe 2-3 days (the store bought kind lasts longer).
this was popular in the 70s....
heat 1 tsp of oil, and fry 1-2 onions, chopped finely. let them sautee till they are golden and just starting to brown. you can let a few of them get brown but not too many. let cool, then process with 1/2 cup of nuts (any kind, i've used almonds, walnuts and cashews), add one can of peas and carrots or one cup of frozen thawed peas and carrots. you can use green beans and peas instaed. add salt and pepper to taste. most recipes call for a few hard boiled eggs but I don't use them - too much cholestral.
mushroom vegetarian spread
heat 1 tsp of oil, and fry 1-2 onions, chopped finely. let them sautee till they are golden and just starting to brown. add one box of chopped mushrooms to the onions after they have cooked for about 10 minutes, and let them cooke for another 10-20 minutes. process. add salt and pepper to taste.