Fungus.

Food Perhaps unsurprisingly Quorn's own website has a vast array of recipes for their fungal meat substitute. Last time I tried it, I was unconvinced, but I do know some people swear by it. Here's their teritaki:

"Place the beef style Quorn pieces into a bowl and add a tablespoon of vegetable oil, the soy or teriyaki sauce, garlic, ginger, orange juice and zest and rice wine vinegar. Leave to marinate for 40 minutes, stirring from time to time."

I wonder how different the taste would be with actual meat, what part of the food mechanics process is to do with the interaction of flavours with something which isn't meat.  Any ideas?