So this was the test of the strips and nuggets!

Went with what industrial beige would require so 200° fan assisted for 15 mins...

These were excellent. They had a great texture and I think it's the shape, rather than the material creating that.

The burgers have been great but they are a mild chore to bite through. I already made them smaller and thinner than I would have ideally but yeah cutting the pieces right down to sub-1-inch pieces is a bit of a whole new world.

They weren't too visually oily like the burgers which is something. I still am thinking about trying to reduce batter and frying time - I try not to talk in a way that is inspired by diet culture - and of course health matters- but I certainly wouldn't say no to less extra calorie dense coating if I can still get the same crunch/ flavour.

I kept a few strips back because I really want to make some kind of nice, bland, iceberg lettuce, mayonnaise and sweet chili sauce wrap.

But yeah - short story - delicious, spongy, a delight to eat, and very good beige! Probably won't be for a little while (it'll probably be tomorrow or later, let's be honest, even though it'll tucker me out - I'm quite motivated by this), but I'm really looking forward to creating a small mountain of chunks!

I had them with a lot of tamarind ketchup and some leftover roasted sweet potato