I would say it depends on what you are making. Some home vegan baked goods are a fair bit of extra effort to get just right. But honestly, things like croissants are always a pain, which is why I eat them when I got out, versus muffins which I make at home.
I’ve been vegetarian for 22 years or so now, and the recent uptick in vegan food reminds me of the early years of being vegetarian. When I first started there were very few options to eat out where I lived (more rural area didn’t help) and not even a lot of good grocery options. Eventually places started offering in house attempts at vegetarian mains, which led to wildly variable quality, and eventually we saw some standardization across restaurants. It’s rare now to get a vegetarian dish at a restaurant that is terrible.
The article mentions mass market vegan butter being pursued, which makes me hopeful that restaurants will start introducing more vegan meals, and upping their game on that front. The more options for people the better, and as much as the article romanticizes the boutique shops with their in house versions, that isn’t achievable for most restaurants who would otherwise tuck one or two options into their menu.
Why Vegan Desserts Are the Best They’ve Ever Been (www.eater.com)