Normally when I'm veganizing I try to leave any kind of meat substitute out and just work with vegetables. This time I don't think it will work. My recipe requires simmering the meat for an extended amount of time, so I was wondering if anyone could suggest what substitute I can use. My worry is that it could deteriorate or lose its consistency. I'm guessing tempeh or seitan is at least risk of having that happen, but I'd like to hear your comments.