When John and I first went vegetarian years ago, we started by replacing real meat with mock meat in our favorite recipes. Tofurky, Yves, MorningStar, Gardein… we’ve tried almost all the options available at the average grocery store. It quickly become less about meat replacements and more about finding new foods that we enjoy even more than real meat. I think that being vegetarian or even just vegetable focused forces you to become more creative in the kitchen. The veggies are the star of the show, not a supporting act.
I’ll happily eat an entire plate of fresh veggies for dinner, but on occasion, we’ll cook something with veggie meat as a treat. We recently made somen noodles with minced “pork” and steamed baby bok choy. For the “pork”, we used Yves meatless grounds sauteed with soy sauce, garlic, and scallions. I added a generous squirt of sriracha sauce as the final touch!