Abstract: Vegetable proteins have the advantages of widespread resources, multi-variety and low price. In the early years, meat flavorings were produced with thermal reaction meat stock and blending of flavors, where the former of undesirable meat flavor was prepared using hydrolyzed vegetable protein (HVP) as the main raw material. Consequently, up to now hydrolyzed animal protein (HAP) and animal fat have been utilized in preparation of meat stock and the resulted meat flavorings are popularly industrialized therefore due to good meat flavor. However, in recent years with the awareness of health and environmental protection, vegetarian meat flavorings with no materials from animal tissue are favored. Thus preparation of desirable meat flavorings with HVP instead of HAP is becoming a new issue in the flavor and fragrance industry. Technologies of hydrolysis of vegetable protein and preparation of thermal reaction meat stock from HVP along with flavor compounds reported therein were summarized and reviewed in this paper. This review could provide reference for development of meat stock preparation-technology aiming at vegetarian meat flavorings.