Kimchi & Sauerkraut to wet the appetite.
Don't use salt, use Miso. The darker the better.
Tempeh is awesome and comes with soy (nutty), lentil (strong taste like aged meat), chickpeas (floral), beans (melty), or other legume/cereal/nut. Can include spices and seed for extra taste and crunch.
Nuts cheese tastes "cheesy" in a similar way similar to their diary version (Roquefort, Cheddar, Blue, Camembert, Brie...) depending on the ferment, without the "milky" taste. Nut taste instead, obviously but that can be offset with other oils/fats.
0 https://www.jay-joy.com/collections/affine/products/le-jeann...
1 https://www.jay-joy.com/collections/affine/products/jil-from...
What? Outside of Indian food, which does have many vegan options, but the best food is usually still non-vegan (lots of dairy and butter used). Chinese and Latin American food is almost never vegan. Chinese love meat, and you would have to be a buddhist monk to actually find vegan food in China. Even with a lot of cheap plant protein options, like tofu, most things use some meat for flavor. Latin America loves cooking in animal fats.
I've seen plenty of vegan food in restaurants serving those cuisines, so that's not true. Why is it important to you to insist that vegan food is somehow difficult?
If you just mean 'in China', that's irrelevant to this conversation - only a small proportion of people here eat their Chinese food in China. But I acknowledge, lots of people on HN like to demonstrate their worldliness by making sure we know they've been to China, relevant or not.
> the best food is usually still non-vegan (lots of dairy and butter used)
It's a bit hard to make a definitive statement about what is 'best'. Personally, I much prefer Indian without all the ghee. That vegan food exists in many varieties is an objective fact, however.