What the fuck is the 'authentic experience' of a chicken nugget that seitan is incapable of replicating, anyways? Also the burger patties I ate in school as a cringe baby carnist were 60% TVP soy to begin with, so if anything I'm being even more honest with my frozen slabs now
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Needing iron =/= happily adding rust to my food to make it red-brown.
I've already said I don't think these things are necessarily wrong. And fermenting is typically a cool thing to do with food. But many modern methods of industrial processing of food demonstrably contribute to worse health outcomes.