That seems a very weird thing to say unless by condiments you just mean "salt".

I'd happily eat a plate of well cooked meat with just a sprinkle of salt. Beef, chicken, pork and lamb all have tons of umami and sweetness to me.

Do you find vegetables equally flavourless?

If someone's world view of vegetables is broccoli, cabbage or carrots chopped and boiled and served as plate dressing, then in all honesty vegetables are flavorless. The thoughts of eating a mountain of over boiled cabbage just make my skin crawl.

Thankfully there are plenty of options out there that show that vegetables aren't just that, and the internet makes that all the more accessible now too!

I think that's mostly true. Though chicken breast or turkey while not entirely flavorless, live next door to it.

That rather depends where you're sourcing your chicken or turkey. The birds my local butcher can supply may not be as cheap as those at the supermarket, but they have a whole lot more flavour.

Water-plumped chicken annoys the bejesus out of me. You try to stir fry, but end up boiling. Rude.

The flavors that are missing are the umami flavors. I notice this in some vegetarian cooking. I utilize mushrooms, yeast flakes and yeast extract to add the missing umami. Tomatoes and other vegetables when appropriate. I don't adhere strictly to cultural norms, I just want my food to taste delicious when I eat it.

>Katsuobushi is made of katsuo or bonito, skipjack tuna, a saltwater fish. Bonito is rich in protein. If unprocessed, it has a 25% protein content, and if used to make katsuobushi, its protein content increases to 77%. It is also rich in inosinate, an important umami substance; the umami is multiplied many times over when combined with glutamate. This is the mechanism behind ichiban dashi (“first soup stock”) in Japanese cuisine.

Source: https://www.umamiinfo.com/richfood/foodstuff/katsuobushi.htm...