One of the tastes I miss since becoming a vegetarian is tart lemony chicken. I don’t actually miss eating chicken, of course. It’s more the “taste memory”, I guess.
In our house, we really don’t eat much “faux meat”. We have the occasional Tofurky roast or veggie burger. I think that many of these products are just “trying too hard” to replicate meat, which they just can’t. I’ve yet to find a faux bacon that isn’t just awful. Plus, these foods can be pretty highly processed. So we just don’t eat them.
The exception is Quorn’s chick’n products. Ok, yes, they’re processed food so we don’t eat them all the time. But for a recipe like this Lemon Chick’n with Mushrooms & Broccoli, they are amazing. This dish is relatively simple to prepare, and goes well with rice or noodles. When I make it, we never have leftovers.
Because I like super-extra-lemony things, I usually end up making some extra sauce to serve on the side.