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I would like to use a home-made subsitute for meat in dishes or sauces which traditionally have some. I live in Western Europe and have access to a variety of industrially-made vegetarian steaks but they are often dry and too specifically flavoured.

In the end I would like something with roughly the appearance and cooking capacity of ground beef. I can use dairy products or eggs if needed.

I would use it as patty in burgers, in small pieces in sauces, or just stir-fried.

Bonus if I can freeze it!

How could I make such a substiture?