Hmmmm. Let me think. I know from personal experience that human skin is somewhat acidic and so has a sour componant (ever hit you thumb with a hammer and stick it in your mouth?
). Other than that, we eat foods similar to what pigs and bears eat, and have muscle tissue much like most other mammals. Extrapolating from that information, I'd say we would taste much like bear, or pork, but with a bit of white vinager added to the mix. We'd be tasty with sweet & sour sauce.
Being able to extrapolate is a wonderful thing, isn't it?
So, for a veggie version;
Grind up a combination of gluten and soy TVP, add soy sauce and ground portabella mushrooms. Mix in garlic and onion, along with shredded carrot and some salt, with a bit of white vinager. Add lots of shredded spinach. Add unflavored gelatine. Throw all into a blender, with enough water to make it move, and blend until a smooth emulsion is formed. Pump into non-animal sausage casings. Simmer until cooked through (about 170 degree F. internal temp.)
That should do it. Vary the ingredient amounts to your taste and sell as Soylent green, after obtaining permission from the auther as to avoid copywite infringement.
Now how's that for an honest shot at creating a recipe?
Seeeeeeya; Goodweed of the North