Reply #54: True, and the [View All]

[MineralMan]

wheat gluten substitutes are pretty good. A little hard to find unless you can find a good market, but I've used them myself. The duck and chicken ones are excellent, and even have a skin texture on them. Just the right chewiness and they go well with most seasonings used with duck and chicken.

I had a very good Buddhist cookbook that I used to use a lot. It called for those products in many items.

Another important seasoning for meatless cooking, in my opinion, is toasted sesame. It has a wonderful flavor, and can be ground up in a mortar to become just a seasoning.

Shitakes are terrific for adding a solid flavor to all sorts of vegetable preparations.

Still, imitating meat seems like gilding the lily, somehow.