My wife and I went vegetarian just over two years ago. Cold turkey, so to speak. I was very surprised to not miss the sensory experience of eating meat. Texture

My wife and I went vegetarian just over two years ago. Cold turkey, so to speak. I was very surprised to not miss the sensory experience of eating meat. Texture, color, and to a lesser extent smell and flavor. For a while I think I chased it a bit out of habit, but as I began to incorporate other sources of protein in to my diet, the desire for those meat-like qualities quickly faded. Tofu is probably what most omnivores know as a common vegetarian protein replacement (at least this was the case for me). Tofu is okay. Not my favorite, but very flexible and easy to come by. Seitan is my current go-to protein, composed primarily of vital wheat gluten, and it’s proving more versatile than tofu. Kind of expensive to buy off-the-shelf, but extraordinarily cheap to make yourself, and you can season and prepare it to your liking. Unfortunately not an option for someone with celiac disease. Plenty of tutorials/recipes on youtube. Textured vegetable protein, commonly known as TVP, is next on my list to start experimenting with. I’m sure there even more options I haven’t explored. Honestly, since removing meat from my diet the variety of foods I eat has exploded and I’m kind of excited about being in the kitchen again trying new things.