What the fuck is the ‘authentic experience’ of a chicken nugget that seitan is incapable of replicating, anyways? Also the burger patties I ate in school as a cringe baby carnist were 60% TVP soy to begin with, so if anything I’m being even more honest with my frozen slabs now

  • AlpineSteakHouse [any]@hexbear.net
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    10 months ago

    For Chili and stuff, definitely use soya de carne. It’s almost indistinguishable form ground beef. Harder to make into a burger of course but still okay.

    Cuts of beef are a lot harder to make and will probably necessitate some more research tbh.

    • SpiderFarmer [he/him]@hexbear.net
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      10 months ago

      Gonna look into that, thanks. And yeah, black bean burgers are “good enough” since burgers are really all about the texture and the cheese, honestly.