I made a conscious effort to develop some vegetarian dishes I could make simply for variety. If nothing else, vegetarian cooking has to do a lot of work to make up for not just leaning on meat as a primary flavor component, but the result is you can get much more diversity and interesting flavors and textures.
It's honestly more exciting to see where we're going to do once we're at "seamless replica" and can start playing with the capability to make brand new things.
There's some really great vegetarian options from world cuisine. I draw heavily on Mexican, Indian, Italian, Greek, Turkish, and southeast Asian cuisine in my home cooking. It's a nice variety and a good challenge to find the simple recipes that don't try to replace meat but instead taste excellent without it.
It's honestly more exciting to see where we're going to do once we're at "seamless replica" and can start playing with the capability to make brand new things.