Vegan cuisine has made its way into the reality of industry and commerce. However, for many food enthusiasts who are curious about trying completely animal product-free dishes, there is often a prejudice that vegan meals are tasteless and lack the texture of conventional dishes. Once animal ingredients are entirely off the table, many people who have previously eaten conventionally find the preparation options too limited. This is one reason why vegan dishes continue to carry the stigma of being avoidance cuisine in the eyes of gourmets. "Vegan Seasoning" by Simone Taschée and Klaus Postmann directly addresses this prejudice. The authors, who do not follow a vegan diet but are flexitarians, approach the topic of consciously flavoring animal-free, purely plant-based foods with great professional care. The aim is to encourage creativity in this area.