I’ve been veg’an for decades. I really enjoy “meat” substitutes for their texture and flavour absorption ability. For me it is no way an effort or experience of

I’ve been veg’an for decades. I really enjoy “meat” substitutes for their texture and flavour absorption ability. For me it is no way an effort or experience of meat substitution. In short, meat eaters don’t have some copyright over “meatiness” and it is perfectly fine for non meat eaters to enjoy or seek out a gamut of food textures. Typically, I eat the traditional foods of tofu, tempeh, and seitan/gluten and they are a “major part of my diet”. Over the past decade, “food science experiments” have given us mycoprotein products (Quorn), textured vegetable proteins (TVPs) made from pea etc, and more recent eattempts like Beyond. Frankly, I prefer the “traditional” forms but the new types are improving and I eat them for some variety. My only “beef” is that they tend to push traditional veg’an proteins out of precious supermarket space. I make sure I understand the protein, sugar, carbs, aminos, vitamins (especially B) I eat, as should everyone, and am perfectly healthy.