What is it about vegan meat substitutes that makes them actually taste like meat? I assume there’s some flavour additive but what is it that makes the meat flavour without actually using meat products?
In: Biology
A related explanation specific to jackfruit and seitan (wheat gluten) is it’s mostly texture. I would argue that these were the first successful meat substitutes. Tofu is absolutely unconvincing, no matter what you do to it, but jackfruit and seitan are similar in texture to their meat counterparts – pulled pork or shredded chicken, and roast beef, and saucing them fills the gap.
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