— Liz Chroman

So, non soy meat substitute that I pretty much always go for. Um, probably 90 90, you know, especially if it's non soy, maybe even more than 99% is going to be mushroom. Um, I find that mushrooms have a great umami flavor to them. They have a texture that can be very replicable of other kinds of meats, including shredded chicken or even shredded pork or something like that. Um, and you can even take, uh, something like a trumpet mushroom and cut the, you know, thicker stem to be able to make it something like a scallop as well. So, um, I think that those are probably would be my go-to, uh, meats as well. Um, so different ones, like I said, the trumpet mushroom for the, uh, scallop, kind of a style I might do. Um, you know, like a lion's mane and you can do a pressing technique where you basically press down the top of the mushroom while it's being cooked, um, and you can marinate it, do different seasonings into it and it makes it very kind of a thick steak like so, um, you know, uh, texture to it, which is really nice. Completely sliceable as well too. So, um, those are probably my go-tos. Um, I'll also do like shredded oyster mushrooms or things like that, or sometimes my taki mushrooms, um, especially in tacos are really good. Um, and also in pastas too. Um, you can also do things like shiitake mushrooms and uh, you know, do a marinade of them. Um, usually in a little smoked salt or liquid smoke and tamari and then bake them off and make them into uh, like a bacon. Um, I usually do that for uh, BLTs, um, you know, making shiitake uh, bacon. Um, you know, you can also do that with a portobella as well. So hands down was my non soy meat substitute is going to be mushroom, um, most of the time.