My kitchen experiment that made me ditch vegan meat substitutes

I noticed everyone using mock meats in their recipes, so I tried it for a month. Honestly, the textures never felt right to me, and the flavors were off. Now I just cook with lentils, beans, and whole vegetables from the start. It saves money and tastes more natural, in my opinion. Most people I know swear by the substitutes, but I think we're overcomplicating things.

3 comments

3 Comments

murphy.blair1mo ago

Tell me which fake meats had the worst texture for you. I tried some that felt like spongy rubber, and others were too dry. How did you deal with the flavor problem? Did you add more spices or sauces? Your move to lentils and beans seems clever. What's your favorite recipe now that you don't use the fake stuff?

beth_bell1mo ago

Soy crumbles from the store always had a weird, mealy texture for me. I tried loading them with spices and sauces, but it never masked the odd aftertaste. Now my go-to is a simple lentil shepherd's pie that feels hearty and natural.

sandrafoster1mo ago

Why do some fake burgers feel like they'd bounce if you dropped them? Murphy.blair, you're right about that spongy rubber thing, and no amount of sauce ever fixed it for me. I'm with you, just skipping the weird middle step and cooking actual food.