I once had a vegan, raw-food cheesecake that was actually /better/ than many standard cheesecakes I've had, oddly enough.
Also, I bake vegan cookies/biscuits that are, quite honestly, indistinguishable from their traditional counterparts.
That said, I am not vegan, I have never been vegan and I will never be vegan, but I like trying vegan and vegetarian products to see how they compare to traditional. Most of the time, they fucking suck and don't even come close to what they're aping at, though sometimes, very rarely, they meet or exceed the proper version.
I somewhat disagree with this statement, because there are dishes which are incidentally gluten free, or vegan or whatever that are excellent and could be better than the classic recipe. I know a couple recipes for gluten free cakes, one which is like a firm baked chocolate custard, and one which is an orange almond meal cake. These cakes are as good or better than cakes with wheat flour, but they are different recipes which were never intended to be 'gluten free' as such in the first place, they merely are incidentally gluten free. Felafel is pretty good, and is vegan, and I don't think it would be improve any by introducing meat. Dhal, the lentil curry is great and also vegan. That doesn't need meat at all, and I would argue that the introduction of meat would change the recipe such that it would no longer be dhal. I can do a mushroom risotto that needs no meat, and while it is arguably improved with a good chicken stock, a good clear vegetable stock is just as serviceable.
>>7046697 OP has never heard of over-compensation.
Proper vegan baking is fucking decadent because the bakers have long since done away with the basic recipe. Faux meats can have a bunch of tasty shit in them since they know aiming for "like-meat" is stupid and impossible.
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