> a 'harmless "educational" joke',

Feeding someone food that they don't want to eat is a jerk move regardless of what direction you're going.

I do think part of the reason why people take the vegan direction more seriously is that many vegans have strong preferences against eating those foods, and most non-vegans don't. To pull it out of the vegan world and offer a different perspective, this is the same reason why it's more of a jerk move to sneak a Muslim pork than it is to sneak them a black bean brownie. But of course, if you know someone has even a mild preference against eating any food, sneaking them that food is a jerk move. Don't do that, not even for minor preferences.

My only disagreement on this front is that I don't see how respecting those people requires forcing general food names to have one-to-one correlations to a specific ingredients list. And I say that as a vegan who does not get offended if a restaurant puts butter on their green beans and still calls them green beans, or if someone calls cricket flour "flour" even though it's not made from grain. I'm not trying to reclaim the word "salad" or anything. All I want is for the restaurant to be able to tell me if something is vegan or not if I ask, or to label it one way or another. And that labeling can be useful for non-vegans as well.

> It's one thing to talk about recipe variants [...], it's another to talk about a Costa vegan ham and cheese toastie (as welcome as it may be as a dish). It's just begging for confusion. And, I have zero clue what crap I'm eating when I order one.

I'm not sure. I somewhat get what you're saying, but I think there are two reasons I'm skeptical about this argument:

First, if you have a preference/allergy regarding products like soy and corn, buying meat-based products already isn't safe. The meat industry has been using soy and other ingredients for filler, flavoring, and preservatives for years and their labeling on that front is not particularly great. A good 5-10% of taco bell meat you buy will be additives like thickeners. So the "meat" word isn't protecting people who really want to avoid common vegan ingredients or processed foods. That's a problem that can only be solved with labeling.

Secondly, I'm skeptical because over the years the actual legal arguments being made in this debate have taken on an element of absurdity to me, even when dealing with non-recipe foods. As a specific example, the US FDA currently defines "milk" as coming purely from a cow. But that's just ridiculous, nobody would argue that goat milk or breast milk isn't real milk. Nobody would argue that consumer confusion is a good reason to call goat milk something like "lactation" or "juice" instead. And seeing what the industry actually lobbies for, I just don't believe confusion is what the industry cares about. It makes me wonder what's going to happen when lab-meat becomes a thing, and whether the meat industry is still going to have the exact same debates about a food product that is chemically identical to what they're selling.

I think sometimes the distinctions between two foods are small enough that they should share the same name even though the distinctions might matter to some (even many) people. The difference between 2% and whole milk matters nutritionally and labeling should reflect that, but they're both still milk. The difference between breast milk and bovine milk definitely matters, and you'd better not give me brownies made with breast milk or I am never visiting your house again and I am telling all the neighbors to avoid you. But they're both still milk. The difference between brie and cheddar cheese is huge, involving both taste and texture -- but they're both still cheese. So we're in a situation where vegan milk/eggs/cheese and animal milk/eggs/cheese are used almost exactly the same way in most recipes, they look the same, they accomplish the same goals in most meals, and while they're distinguishable when eaten, the taste difference between vegan cheddar and regular cheddar is not (imo) as large as the difference between cheddar and, say, cottage cheese. The differences do matter, particularly nutritionally, and they should be clearly labeled, but do they matter so much that they need completely separate words? I would argue that putting them in the same category of food is the least confusing way to talk about them, and nutritional/ingredient labeling is a separate concern from etymology.