Examples are down below.
The worst offender in this category was a "mousse au chocolat" that we did on a vegan cooking course. It was made with avocados and dates (and chocolate of course). Yeah it was sweet and chocolatey, but it completely missed the mark with regard to consistence and overall fluffiness (and alcohol, which was sorely missing, because, duh, vegans apparently can't drink a little of the goodey stuff, either).
While I realize and -- to a degree -- respect what those people are trying to achieve, I believe they're doing their own cause a disservice.
Look, I had a wonderful, wonderful "egg salad" with toast last night, based on tofu and lima beans. It tasted excellent. But calling that thing "egg salad", and expecting anything like real eggs, was just setting myself up for disappointment. Things don't work that way. Tofu does not an egg replace, pretty much regardless of what means of torture you apply.
Why can't it simply be "delicious creamy tofu salad"? I believe that vegan recipes deserve their own identity, and have a right to their very own, very unique taste.
Examples of "meat-alike" vegan recipes: