I usually stir-fry them, though granted often with things that tend to have strong-ish flavors of their own (green onion, garlic, asparagus, miso paste, and cay

I usually stir-fry them, though granted often with things that tend to have strong-ish flavors of their own (green onion, garlic, asparagus, miso paste, and cayenne are regulars in my Beyond Meat stir-fry). I think they got the flavor less right than they did the texture, but texture seems to be the bigger source of complaint meat eaters have regarding meat substitutes (and rightly so, IMO).