this post was submitted on 25 Jun 2024
512 points (96.0% liked)
Vegan
369 readers
11 users here now
The vegan place to discuss things.
Vegans Only
Resources:
Rules:
-
Be Vegan.
-
Don't be not vegan.
-
Arguments and debates will be removed.
-
No bigotry.
-
No JAQ offs or Sealioning. (Just asking Questions)
-
No promoting of plant based capitalism.
-
Vegans only.
-
Vegan btw.
founded 9 months ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Umami is a solved problem though. Miso, soy sauce, shiitake mushrooms, kombu seaweed. All excellent vegan sources of umami.
The hardest part of making vegan meat substitutes is texture. How do you replicate the texture of steaks, ribs, brisket? These are very complex with muscle fibres, intramuscular fat, bones, connective tissues. Not easy!
Yeah. All of the best-textured vegan foods that I’ve had are not imitation meat. Stuff like crunchy starch-based food, breads, waffle cones, chewy noodles, dumplings, pizza, shahi kofta, etc!