I use some meat replacements for things where it is hard to get the consistency with just lentils- like for shepherds pie, and I like the one meatless sausage Gardien does, but for most things like burgers I don’t want the authentic type meat, I want it to be as little like meat as possible, I just prefer veggies and beans. But I did use them regularly for about a year.

Have you tried sous vide cooking? Everything ends up cooked perfectly! Agreed though that Beyond Meat reminds me of a juicy medium-rare burger. Besides the price, it’s a great option that I find myself eating more and more often.