Faux tofu, made from a combination of suet and hoof-based gelatin binder has been a spectacular success. My so-called "vegetarian" friends can't even tell the difference! Eggplant has been another success using a secret recipe that uses 3 various animal fats, meat and bone-based binders and, of course, eggs. Although the "eggplant" flavor proved remarkably difficult to artificially reproduce, no one today can tell my "eggplant parmesan" from the real thing... especially under a delicious broth-based marinara!
My work will be done when the last Carnivarian can be accepted without bigotry by society at large and we can replicate the full panoply of environmentally devastating vegetable-based foods with alternatives made entirely from meat and meat by-product.