With no offense to vegetarians, I admit that I have often had a love-hate relationship with wheat gluten products that try to masquerade as bona fide meat.
I love the idea. But I hate the taste and texture, which have always seemed a true letdown.
I can remember once going to a Chinese Buddhist restaurant with friends. After one of the dishes was set down at the table, my friend’s Dad dived in excitedly, then proclaimed that the molded, pressed wheat gluten slices tasted just like Peking duck.
I almost blurted out, “Are you high?” But I managed to restrain myself and just smile in silence.
Now, Veggie Grill is making me eat that thought.
The first branch of the Southern California fast-casual vegetarian restaurant recently opened in San Jose’s Santana Row. As a local food writer, I received a couple of coupons to try a few of the entrees on the house.
I went in with trepidation. But I came out a fan. Yes, even of the wheat gluten.