Why Do Vegetarians Want a Beyond Burger?

Why do vegetarians want something that tastes like meat?

Without going into whether or not the ‘Plant-Based Food Products’, taste like meat or even taste good (they don’t! IMHO); that is a Blog for another day; why would vegetarians want something like that.

Yes I know the whole Global Warming; Sustainability arguments are one good reason but why would someone who doesn’t want to contribute to the need to kill animals want to eat something that taste like flesh?

I’ve heard from Military Veterans who have seen combat say the charred human remains smell just like steak! Horrible to imagine what that could trigger in our War Heros memories but wouldn’t it do the same to the devout Vegetarian’s imagination?

I asked this of an Ex-Significant Other who has been vegetarian since 4 years old and she said sometimes at BBQ’s and family gatherings it is nice to enjoy what everyone else is enjoying.

This makes sense and as a Banquet Chef I thought the same as I always tried to match the Vegetarian Option as closely to what the other guests were having as possible so they didn’t feel outcast or isolated.  Never heard if that was a successful/appreciated plan or not but it made sense to me and to Catering Teams.

The problem is if you are using a “plant-based’ patty or sausage you aren’t “enjoying what everyone else is enjoying” and you still require special treatment or attention; so My Ex’s point is kind of weak when looking closer.

I used to used a Portobello Mushroom or Grilled Eggplant instead of Chicken or Beef for my Vegetarians with similar sauces and it seems to me like that would be more enjoyed than Fake Meat!

It just seems to me they would be excited by all the flavors and texture out there from real plants and not a Frankenstein Type Creation brought to life in some lab somewhere.

Seems like to the Family gathering they would bring a large variety of vegetables to grill with any variety of rubs or seasonings (and fruits?) and that would not be any more “Outside” than the FrankenBurger!

Living with her (The Vegetarian) always had my Spidey Chef Senses up so I looked on a few occasions into opening a True Vegetarian Restaurant (Long before the Veqan/Raw/ETC trends kicked in) that would satisfy the Non-Vegeterian too.

The few Popular/Famous Vegetarian Restaurants at the time (Inn Of The Seventh Ray where I was the Chef for a short time is one) all had Meat and Chicken on the menu to satisfy the Neanderthal Tag-alongs! (Like The Vegan Dishes on The Steakhouse Menu!)

I was thinking of a menu that had no Meats and only had food hearty enough to make the meat eater happy and eager to return too.

I thought of it as a fun challenge and like the fun of playing with Seafood and the endless variety of flavors and textures; the plant world was even more diverse and less explored flavors and textures but part of the greatness of a “Meat and Potatoes” meal was the ‘full and satisfying’ feeling it left you with when done and that Alfalfa Sprout Salad at the old hippy Date Smoothie Shop just can’t match that “Stomach Feel”.

A portobello is an easy sub for a low range steak and Eggplant has been used forever as a substitute (think Eggplant Parmesan)and of course Seitan and Tempah have been around for ever but like Tofu; they are more esoteric options and are more suited to being added to a menu and not to build a menu.

But there are so many Beans; Nuts; Grains that can be utilize to make dishes hearty the world of mushrooms was growing in numbers too at that time; an infinite of combinations of flavors, colors and textures is out there and growing as the world becomes smaller and Cuisines and ingredients from far away lands become more available.

I know Chef Deborah Madison found great success down this road and she seemed to follow this path well but my idea (never acted on unfortunately) was before her successful years but I liked her work and felt it validated my concept!

Would a more traditional Vegetarian Restaurant work today; certainly the plant-based trend is growing but I feel most are sticking to tried and true vegetables made popular by the Hippes or the Outlandish Trends of ‘Raw’ Menus or Fake Meat protein options attracting those who want to be “First”; why are they not out celebrating what nature already has to offer and using what only a Chef knows to explore and share new horizons! Why not another Chef Madison taking the Garden to Michelin!

It just seems a more natural path to saving animals and the planet makes more sense than FrankenBurger!