Seitan and mock meats in Chinese-Buddhist vegetarian cuisine

One source describes a vegetarian buffet at a Buddhist monastery in Los Angeles but does not name the restaurant or specify its tradition ^[1]. Beyond Meat and Impossible Burger are plant-based products that aim to replicate the taste, texture, and cooking experience of beef burgers ^[2][3]. They are made from ingredients like pea protein (Beyond) or soy protein and heme (Impossible) and are designed to be direct substitutes for meat patties ^[2][3]. In contrast, Buddhist mock meats (mock duck, mock pork) are traditionally made from wheat gluten (seitan/mian jin) and mushroom proteins, crafted to resemble the appearance and texture of specific animal meats (duck, pork, etc.) as part of a vegetarian cuisine rooted in monastic traditions. The sources do not provide details on these traditional mock meats or their differences from Western products beyond the ingredient and purpose distinctions implied by the descriptions of Beyond/Impossible burgers.