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The problem with meat substitutes is that they are substitutes. Without chemical help, it's nearly impossible to achieve a flavour in meat substitutes which is comparable to meat. However, putting this aside, there are viable options which look and have a similar structure like meat.

One thing I have seen used often are [soya granules](https://5.imimg.com/data5/GI/CE/MY-36519238/soya-granules-500x500.jpg). By putting them together with water ([some instructions](https://www.tarladalal.com/glossary-Soy-granules-620i)), they slightly expand and mesh with each other which results in a structure that is comparable to ground beef / minced meat. Advantages are, among others, the relatively low price and a preparation time comparable to meat.

An exotic alternative is jackfruit which [looks like pulled pork if prepared properly](https://www.independent.co.uk/life-style/food-and-drink/jackfruit-what-is-taste-nutrition-how-to-eat-difference-durian-a8595561.html). In the department of fruit substitutes, there also is coconut pulp which has a similar structure to meat.

On the other side where the vegetables reside, eggplants and cauliflower can be used. The first one has a weak natural flavour which can be easily changed to one's desire. The second one can mimic meat quite well ([see a recipe](https://www.brandnewvegan.com/recipes/mexican-food/amazing-cauliflower-tacos)).

You could also use nuts. By grinding them into a fine powder, adding eggs and a binding ingredient of your choosing (flour, steeped bread bits, soya flour / granules, etc.), you can make patties and fry them regularly in a pan.

A lot of inspiration can be taken of the corresponding Wikipedia article [listing possible meat substitutes](https://en.wikipedia.org/wiki/List_of_meat_substitutes), however not all listed are a good visual substitute in terms of texture and structure. (And as soon as it's possible, it might be worth [taking a look at cultured meat](https://en.wikipedia.org/wiki/Cultured_meat).) 

Summarising, there are a lot of good alternatives for meat. You should just bear in mind that right now it's not really possible to perfectly imitate the flavour of meat with natural means - but if this isn't your goal, then don't feel restricted and just cook away.

On a side note, I also have good experiences with deep-frying possible meat substitutes. By forming patties out of cheese and deep-frying them, you have a patty form with the extra that the cheese inside is very creamy due to the high heat of the deep-fryer. (In my experience, as soon as something is deep-fried and has this look, most people can ignore the fact it's a substitute and are eager to dig in.)