3 ms·

>I guess I just see it as a fool's errand to try to approach vegan cheeses as imitations. I don't really think its a fool's errand for consumers to approach fo

>I guess I just see it as a fool's errand to try to approach vegan cheeses as imitations. I don't really think its a fool's errand for consumers to approach food as an imitation when its literally developed and marketed as an imitation/replacement. Eventually the imitations and/or authentic lab grown food might get it right. Until then people will rightfully complain about them when they are disappointed. Personally If I wanted to eat less animal products I'd just eat more fruit/vegetables/grains/rice prepared in traditional ways. They are delicious and likely to remain better than anything artificial at least for several more decades.

Djvacto 5y ago
Where I think the imitations are a bit more useful than home cooking (besides the fact that we do like to have some easy imitation meals sometimes), is levelling the playing field with stuff like fast food, BBQs, restaurants whose cuisine isn't typically vegan. Substituting the only meat part of, say, a burger is easy when there's, well, a substitute. While I also like black bean burgers, veggie patties, etc (though I can't personally handle portobello mushrooms as a patty, I know tons of people also love that), it's clear that people like having the pseudo-meat option. I know I do like having the option, especially for cooking when I don't want to make seitan or grounds or something from scratch, which involves following a whole other recipe just to reach my "base protein" that I then cook with.