So we can use soy beans to make just about anything that you might be missing from your pre-veg diet: milk, cheese, yogurt, meat, butter and ice cream. However these are its primary uses, and this (I think) is a limitation.
Some soy bi-product is found in just about everything nowadays, be it veggie or not – it has a remarkable texture, contains a good source of Omega-3 fatty and Amino acids and a high protein content – which make it very popular in its variety of applications. But as I mentioned almost all of them are in substitution of some non-veg substance.
I once had a teacher in art school who hated comics that stuck to using long (widescreen panels) to give a film-like experience, because it didn’t take advantage of the specific qualities of it being a comic, it turned it into a second rate movie. It’s an odd comparison but similarly, I think we can use veggi products such as soy, which have their own unique set of flavors and textures to create new dishes, instead of trying to imitate and emulate what it isn’t. I mean if we can season it to get almost the same flavor as exactly what it isn’t (meat), why can’t we season it to be something totally unique and original.
Now the problem is most people do not grow up vegetarian/vegan, we grow up on meat (in America). Food filled with animal fats, and in a society where the menu is organized based on what type of meat you would like your dish to be centered around.
Americans generally eat more than the recommended amount of protein per day, usually through meat but also especially for athletes, through supplements and protein powders. The effects of which could lead to things like stress on your liver, osteoporosis and even cancer according to a recent article.
Anyway, because of the change in diet most of us partake in to become vegi, we immediately look to where we can alternately acquire the same tastes (I did at least) and try to fool ourselves into thinking were eating as we used to, without the guilt.
Now, if you’ve ever tried tofu, TVP or seitain, without seasoning it like meat, you’ll notice it’s quite bland and plain (Which can be good in some cases like sticking tofu straight into a smoothie mix) but I think there is a whole world of flavors we are not even striving to find because we are confined by the flavor palette of our preexisting diet.
This may change, should the current eco-friendly and heath-conscious consumer and producer turn out to be more than a trend in America. If it can hold to see another generation come up in a world without animal products, they may be open minded enough to create and accept new-school dishes more quickly than we could, since a large part of what we like as adults is comfort-food we have had all our lives, which is one of the only reasons why (I think) we as Americans are so hooked on meat in the first place.