Smoky peppers, spices, soy and oil all help with that fatty, salty, deeply savoury flavour, breadcrumbs and mushrooms add textureI’ve recently given up eating pork, but I’m struggling to compensate for its umami. How can I recreate the taste and texture in, say, carbonara or my beloved chorizo dishes?James, by emailFor Joe Woodhouse, author of Weeknight Vegetarian, there’s just something about whi