• chonglibloodsport@lemmy.world
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    3 months ago

    Umami is a solved problem though. Miso, soy sauce, shiitake mushrooms, kombu seaweed. All excellent vegan sources of umami.

    The hardest part of making vegan meat substitutes is texture. How do you replicate the texture of steaks, ribs, brisket? These are very complex with muscle fibres, intramuscular fat, bones, connective tissues. Not easy!