…well, I did audit a culinary program when my wife took it. I have restauranteers in my family. I could probably survive in a small restaurant kitchen. But I guess I don’t know how to cook :)

(fixed that part of my reply was to the wrong comment)

As for umami, it is the most stable flavor profile. You can get umami outside of meat, but like the protein you get out of meat, it requires a tremendous amount of effort and processing. And even then, my favorite way of making tofu involves just a little bit of bacon fat. And after I eat an incredible plate of falafal, I still want a nice cut of beef on the main plate.

I’ve probably eaten a well-above-average variety of meals from almost every culture (in some cases, blessed with the chance to eat in the country in question)… and yet, as enjoyable as the vegan ones are they are at best a shadow of themselves. The “not fake meat” ones are far better, but I rate food on quality. If “A+B” is simply a better meal than “A”, then that speaks volumes. Most vegan or meatless meals are “A”, and adding “B” elevates them. “B” usually happens to be an animal product.

Now IF I had some sort of moral or religious requirement to avoid meat, there are "A"s that would be good enough. I’ve had some Indian coworkers wow me with some of their meat-free food. But I ethically feel that eating meat is a good thing, so I have to admit that the best Samosa I’ve had was lamb and not veggie.