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
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.
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.