For many of us, our first experience with fake meat involves rubbery tofu that tastes more like sneaker sole than seared filet. As we forage on, next come the veggie burgers, the soy dogs, the meatless meatballs, the caramel-brown vacuum-sealed lumps called field roasts.
Eventually, we grow accustomed to these chewy, protein-dense, vaguely meat-like foodstuffs. And yet, the dream lives on: What if fake meat tasted and satiated like the real deal?
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