If you are doing a meatless version of another dish, try to consider what roles the meat is doing in the dish, and if they’re necessary. My partner is veggie, and cooking for us isn’t any harder than just cooking for me.

Often one role is texture. You don’t need to go looking for an exact replacement of the fibrous texture of meat, but you do want something that contrasts nicely. If you’re using cauliflower or similar, make sure to not overcook it otherwise you’ll lose the bite.

In terms of flavor, look for a mix of umami-rich and complexity. Consider using things like soy sauce, marmite, MSG, olives, onions, garlic, mustard, miso paste, tomato paste, hard cheese, fish sauce, anchovies, anchovy paste, or complex layers of spices (like in curry or chili). You may have to use some combination of these.

Simply reducing the meat you use can also be a route to eating less meat. Just replace the weight of meat with an equivalent weight of veggie. For example: 2 lbs chicken = 1 lb chicken + 1 lb cauliflower, or 2 lbs ground beef = 1lb ground beef + 1 lb red lentils. If going this route, go for fattier cuts and definitely don’t drain the fat.