There’s one brand of spicy soy chorizo that straight up tastes like the Goya chorizos I grew up with. They even got the color down, chorizo is supposed to be bright red. Sadly I don’t remember what the brand is
Yeah, the sausage format is one of the better approaches because it is a form factor that already has a wide variety of textures and from the packaging it doesn’t look like they are trying to imitate specific meat flavors or textures. Can’t remember if I have tried that brand before, but I have had green plant based sausages and they were good as their own kind of thing. Like how sweet potato fries are the same shape as regular potato fries but you would never confuse the two.
Witchfire@lemmy.world 1 week ago
CarbonIceDragon@pawb.social 1 week ago
I’m not particularly fond of the field and roast brand sausages in particular because the texture seems too gummy for my taste, but yeah, my general experience has been that the more processed a meat is and the more it relies on being infused with spices or served with something else, the better the replacement works. Like, replacing a burger works great, replacing a steak is virtually a non starter. For something like ground and spiced taco meat, I actually started preferring the alternatives well before I stopped eating meat just because tvp doesn’t have gristle the way ground beef does.