[Closed] Lets have a veggie thread.

I'm in the same place as you are these days, and its working out well for me. Since reducing my intake of (particularly) red meat, I feel better. Hard to say why. But anyway- I'd love a burger thats not dissimilar in texture to a meat burger too, but I've not yet found one.

This is working out well for me:

http://www.italianfoodforever.com/2014/01/pasta-with-lentil-bolognese/

Easier than you think.... give up meat for 1 month and I bet it will change you forever.. even if you go back. Easy substitutes:

- grilled or fried Halloumi chees

- fried mozzarella

- Quorn mince is great

- Veggie sasauges are very good these days

- Tofu... but learn to cook it properly or else its a tasteless mush. Wrap the toru block in several layers of kitchen towel, place on a plate with another plate on top. On the plates put a heavy pan and leave for a few hours, changing the kitchen towels when saturated. You need to get the majority of the water out of it. Once dry marinate the tofu  with Tandorri paste and fry in a hot oil pan.. 🙂

- Why not go fish/prawns as an alternative ? far healthier than lots of saturated red meat which these days has a very questionable background.

You can make a decent version from green lentils, breadcrumbs, egg, and various grated vegetables like carrot and courgette. Have a play about with ratios until you get what you're looking for. Just cook the lentils then combine with the other ingredients and shape into burgers. I'd cook them in the oven though rather than fry.

We hardly eat any red meat, lots of salads, pasta, couscous etc, as long as I can have eggs, cheese and fish, I'd happily not bother any more either. It's not hard.

We've done a lot of Joe Wicks recipes to help with eating a bit cleaner, lots of great veggie recipes in them, and he has a veggie only book out soon.

I cringe at some of the efforts to make veggie food that's an imitation of meat dishes though, no need, so many possibilities, there's no need to imitate.

Wild mushrooms

Dark green/puy lentils.  These are amazing.  Especially in minced pot meals like chilli, bolognaise etc. Cover the dried lentils with X2 water (or stock even better), bring to boil then simmer until al dente (or a little softer delending on prefererence) and then add to prepared sauce/gravy etc.  So much cheaper than minced beef, so tasty and  packed with protein. Accompany with rice or potatoes etc to get all the essential aminos for a complete meal.

wheat-berries

Baked tofu

Nut roast

Nothing wrong either IMO with veggiburgers, sausages etc.  As long as they arent (like meat equivalents) eaten all of the time at the expense of a varied and healthy diet.

One of my favourites is the plain Linda McCartney 1/4b (frozen) burgers.  Sprinkle with some good quality* fresh smoked paprika and black pepper, cook on foil in oven for 15 mins.  Slap on a toasted bun with yr fave salad and sauce.  Texture and taste are both great imo.  Dont like those soft vegetable burgers.

* Buy this and other spices in packets from wholefood stores, not those jars from supermarket.  Worlds apart in taste and normally works out cheaper to buy.

Wild mushrooms

I dont like mushrooms at the best of times but playing mushroom roulette can DO ONE.

And sea food often gives me brown laseritis.

I just want a barbequed burger in a bun!

I m becoming  more veggie as ibuy pretty much solely from an organic farm shop.  Yes more expensive but the quality is far better.  Also, much less meatand fish so the oberall spend is less.  Just mix up the range bought, follow the seasons and enjoy.  The weight is dropping off.

I dont like mushrooms at the best of times but playing mushroom roulette can DO ONE.

Good point re dangers of foraging foolishness.  I can only reliably ID two or three faves myself, but for convenience I usually grab a punnet of (assume cultivated) woodland mushrooms from Morrisons : ie

An 80g serving counts as 1 portion of your 5 a day fruit and vegetables. The pack will contain any three varieties of the mushrooms from the following list: Oyster, Shiitake, Eryngi, Maitake, Shiro Shimeji, Enoki, and Buna Shimeji

Most often use them either in lentil casserole or pasta sauce.

OP, another good texture is caulifower, especially roasted or made like steaks.  I do a fair number of cauli curries with pre-roast cauli and butternut squash and cashews added.

Wholefood salads are full of texture.  (Variously) Beetroot, walnuts, wheatberries, quinoa, wild rice, dates, fresh coconut, pine nuts, etc etc.

– grilled or fried Halloumi chees

I hadn't spotted them before now but you can get halloumi 'burgers' which are just halloumi in a more burger-shaped format. Taste and texture is entirely the same but as bigger disks in a roll they are more like a burger than a sandwich. In bigger/flatter chunks its easier to avoid over-cooking them too. You can't really ruin haloumi by either under or over cooking it but there is a sweet spot where its really good.

Big fat portobello mushrooms make a good burger too. Cooked on the BBQ gill side up - put some oil/butter, garlic and parsley and pepper on the gill side and let it soak through as it cooks. Spread a bit of dijon on the roll and its lovely. And you get black mushroom juice all over your face. - Known in the maccruiskeen household as 'Dirty Face Burgers'

Just read OP again:

So given that i am happy to get protein elsewhere what are the go to meaty textured things which arent some sort of meat substitute. Quorn i’m looking at you

And

I want a vegetarian burger recipe that is meaty in texture.

So, a meaty-textured (yet non-meat) burger that 'isn't a sort of meat-substitute'? 😐🤔  Maybe black bean burgers with plenty grated carrot in the mix? Nutburgers?  Plenty of recipes on youtube.

+1 on portobello mushroom burgers.  I know OP said mushrooms arent favoured but maybe take a look at vid:

We have also tried to cut down on meat. I have found over the years that what ever recipes you choose, the best meat free dishes are those which do not try to mimic meat recipes.

I've been an ethical vegetarian for around 35 years and went fully vegan this year and have had no issues with a healthy or enjoyable diet.

You might struggle to find a non-meat substitute whilst wanting a meaty texture. Quorn's great in my book if you do fancy a meat styled dish (we need to be aware though that many Quorn products contain egg); certain much nicer than TVP which was pretty much it years ago.

There are some lovely off the shelf vegetable burgers and recipes about but you don't get the same sort of meaty texture Quorn gives.

I hadn’t spotted them before now but you can get halloumi ‘burgers’

A meat eating work colleague of mine mentioned trying one of these recently and would certainly be worth a try (no if only they did a vegan one).

I follow Bosh on the Facebook, which is a Vegan thing.  I'm not a veggie / vegan in any way but they do make dam tasty food.

So, a meaty-textured (yet non-meat) burger that ‘isn’t a sort of meat-substitute’?   Maybe black bean burgers with plenty grated carrot in the mix? Nutburgers?  Plenty of recipes on youtube.

I'm aware of the moon on the stick nature here.

I'm not against buying a veggie burger.

Its just the recipes i've tried are a smooshie. Will check your suggestions.

Hows that Olympus trip btw did you have any success?

I think the error is trying too hard to recreate meatiness. Heartiness is a good objective. Lentils, various beans and mushrooms all good staples.

Good tip re halloumi - take block of halloumi and cut in half through the middle (to make two blocks of the same dimension as the original but half as thick). Slide into simmering or just off the boil water for 4 mins. Take out and pat dry then roll out to about twice the size. It will have become very elastic and this can be done easily. Drizzle/brush with a little olive oil then grill/griddle/BBQ. It reduces saltiness and is less prone to sticking/falling apart. Don't eat too much mind as you are still consuming a good chunk of salt and fat. It makes a great lazy bbq burger equivalent (you know the sort where you all go to a friend's house with a 4 pack and your meat and the equivalent for a veggie is normally a pack of Linda McCartney's bought en route.)

I'm yet to make a homemade veggie burger that can handle rough handling on a bbq without sticking or falling apart - a vital specification point if handing over to the aforementioned 'host'; invariably male; invariably cooking for only the third time this year and invariably inept.

This burger recipe is as good as any I've found.  A lot of beanburger recipes tend to be a bit fall-aparty, this is a little more robust than most.

http://minimalistbaker.com/easy-grillable-veggie-burgers/

I use kidney beans rather than black beans though.

Josh give the Linda Mac ones a go, and spiced-up as stated, cook another 5-10 mins over the recommended as I like the texture and not a fan of smoosh. Still waiting to try the impossiburger and also get around to perfecting my own uber-wholefood pattie

Talking of getaroundtoits, the Trip is still waiting for me to catch up with work and gut it!  It looks at me every day in analog anticipation 🙂

This will change your life, it's that good.

http://groceries.iceland.co.uk/no-bull-burgers-quarter-pounders-2-x-113g-g-/p/72839

Some very good recipes in that book

This will change your life, it’s that good.

Well, it would be rude not to give them a try. 25 miles round trip to my nearest Iceland so it'll have to wait until I happen upon one.

Also now keen to try Cougar's minimalist baker recipe.

And there still hasn't been an "add bacon" comment...

https://ottolenghi.co.uk/recipes/vegetable

Try some of these lovely recipes.. 💪✍️✍️✍️

Awe...some.

I just want a barbequed burger in a bun!

Since you don't intend to give up on meat altogether how about going veggie on stuff other than burgers and buy good quality steak mince for your burgers? Lots of lovely veggie pasta sauces and curries just for starters.

Or maybe you only eat burgers?

In case anyone just wants to sample a veggie burger, or other vegetarian dishes, Marks and Sparks recently introduced a VEGGIE range

Includes "Sweetcorn and Chickpea Burgers", "Lentil and Beetroot Burgers", plus several different types of sausage.

I've not actually sampled any yet, although there's a pack of "Roasted Mushroom and Red Onion Sausages" in the freezer.

Don't forget to add bacon.

I think you might want  https://www.impossiblefoods.com/burger/  although it's a) not available here and b) I think only available in restaurants. However, it's a plant based burger targeted at meat eaters. The idea is to try replicate the smell, texture etc... of actual burgers and apparently it's pretty damn near to achieving it. It even "bleeds" (yes, I'm aware burgers don't have blood in them) by using a plant based haem. Not a helpful post but the future holds some interesting ideas. Personally, I like black bean burgers but the texture is nothing like meat (which I'm fine with).

Comments seem to up-vote this recipe, could be worth a dabble if you're up for it.  I'll give it a try.

Glad I saw this thread today, not least as we have an Iceland locally and not seen or tried those Nobull ones.  Will check them out.  Never thought I'd say it but Iceland are also showing up other s/markets, first in with their new packaging policies (eliminating all own-brand plastic packaging). 👍🏼👍🏼

See thug kitchen

The M&S Lentil and beetroot burgers are good, will try the Iceland ones, thanks.

Pjay

if only they did a vegan one

Yep. Supermarket efforts (Violife etc) tend towards different grades of plastic-texture and flavour-less nonsense with little to no nutritional value.

This home cooked recipe sounds tasty:

I’m no veggie but I’m happy to have meat free meals. We’ve been trying out hello fresh meals for the last few weeks; a fair few of their recipes (which are available online) are veggie, and I’ve yet to have one that wasn’t both delicious and satisfying.

Comments seem to up-vote this recipe, could be worth a dabble if you’re up for it.  I’ll give it a try.

What's "ground round"? Is that a US term for veg mince?

Quorn quarter pounders from the fresh cabinet tick all the boxes for me, but I 'turned' 30 plus years back so mabe am more easily pleased 🙂

What’s “ground round”? Is that a US term for veg mince?

Minced beef in the US is known as grounds / ground beef. Quorn mince in the US is marketed as the appetising-sounding "meatless grounds."

I've not come across the term "ground round" but I'd guess it's a burger patty formed from minced [beef / not-beef].

When I transition to being vegi, I found Linda McCartney epic. The burgers (Mozzarella & traditional) are so close to the flavor and texture of meat that it made the transition super easy. I still have them now and again when I fancy a BBQ or a burger. The meatloaf and sausages are good too. In fact, as a treat her whole range is pretty good.

Quorn on the other hand is disgusting. The texture and flavor feel really artificial to me. Don't even bother with their vegi bacon. Their sausage rolls are their only saving grace.

Other than that, I'd just focus on real vegetables. Keep them chunky to make it more satisfying to chew. Focus on flavour with lots more spices and herbs.

It's worth considering a Riverford Food Box- the selection and variety you get is awesome. You end up with vegetables you've never heard of, or in sizes you've never seen. Not that mass produces supermarket rubbish. It's tastier and the quality is superb.

Ignoring ethical/environmental reasons, I never over eat or feel bloated now after any of my meals. It's all quick and simple to prepare. I save cash. Food lasts longer. It's tastier. I've not felt compelled to go back to meat even once.

Quorn on the other hand is disgusting.

The thing with Quorn, mince especially, is that you can't treat it like minced beef.  If you're doing say a chilli where you'd have it simmering for hours, you'll end up with slurry.  You need to chuck the Quorn in like 10-15 minutes before the end of cooking.

Ignoring ethical/environmental reasons, I never over eat or feel bloated now after any of my meals.

If you ever miss that feeling I can send you my three-bean vege chilli recipe 🙂

Eth3er -

So we bought a couple of packs of Iceland's NoBull burgers for last night.  Cooked a couple up in the pan.  They are certainly thick, and look good. Taste was fine too. Only downsides I found was that they didnt pan-cook hot all the way through (even cooking longer than instructed on packaging) and tended to stick a little, and result was very soft compared to the Lind Macs 1/4lb vegan burgers. In fact it was more like a crust with raw mince in the middle.

Any suggestions?  Will cook the other two in the oven, sprinkled with smoked paprika for more flame-grilled taste.  Hopefully they'll firm-up more?

Lower heat?

The ingredients of those burgers seem a bit unnatural....

you can't replace meat with vegie or vegan products.  I like a spicy bean burger and I also like beef burgers, chicken burgers and lamb burgers.  I would not substitute one for the other.  if you want to eat less meat then you'll have to give up the taste, texture and smell.  I've reduced my red meat intake by substituting it for chicken.  Chicken is lower is fat and a lot healthier (well not for the chicken ha ha ha ha ).  tried the no meat thing and the family hated it and my bowel movements changed from regular type 3 to irregular inbetween type 1-2 stools.  Went back to fish & chicken after a couple of weeks.

I am a veggie. Following with interest.

you can’t replace meat with vegie or vegan products

I think what i'm aiming for isn't to replace. I'll stillhave a burger if i want a burger. But in the effort to reduce meat i am looking for something that will sit on a bun with all the works and not be smooshy. The mushroom one for instance looks banging.

Loads of recipes to look into. Cheers everyone and keep them coming.

Normal veggie stuff i'm cool with i bloomin love lentils chickpeas etc

Some experimenting to do!

Normal veggie stuff i’m cool with i bloomin love lentils chickpeas etc

Oh, I think I've a chickpea burger recipe somewhere.  Sec.

http://www.jamieoliver.com/recipes/vegetables-recipes/the-best-vegan-burger/

or

http://vegandad.blogspot.co.uk/2007/12/perfect-burger.html

I've tried one of these and it came out well, can't remember which one though.

What

The hell

Is

TVP

Textured Vegetable Protein, not really something you want to eat on its own.

Each to their own but is Veganism not just the human condition of taking something to the extreme ?

Textured Vegetable Protein, not really something you want to eat on its own.

It's kinda like Quorn / soya mince except, utterly tasteless but highly absorbent of other flavours.  Its point is to provide a 'meaty' texture and dietary protein, as the name suggests, and it's pretty excellent at that.  On the rare occasions I use it I'll rehydrate it in some sort of stock / Marmite solution / soy sauce / gravy liquid etc first.

Each to their own but is Veganism not just the human condition of taking something to the extreme ?

To a point perhaps, but there's plenty of one-upmanship to be had beyond veganism.  Fruitarian, raw food diets, etc.

I used to know a guy who was a fruitarian.  He'd bring in his lunch to work and it was a huge fruit basket that he'd sit and graze on throughout the day.  He was six foot tall and stick thin.  Diet aside, he was really bloody weird.

Just looking back at the lentil Bolognese earlier in the thread, dies anyone know if that's something you can make and freeze to use later?

If it is then it would be perfect to make a huge pot of then take to work.

Just looking back at the lentil Bolognese earlier in the thread, dies anyone know if that’s something you can make and freeze to use later?

Yes you can.  The recipe is similar to the one we use as a staple so make huge batches.  I use woodland mushrooms/oyster mushrooms, recommended if yr supermarket has them.  More texture.  And be sure to use the small speckled lentils, those are what makes it mince-y not mushy.

Last night I used one of my (defrosted) green-lentil bolognaise sauces as the base for a chilli-non-carne.  Here's how:

Cut up two or three big tomatoes, splash of cooking oil in medium saucepan. Add tblspn tom puree, a splash of water so it wont stick, some (tspn) stock powder (I use Marigold organic), 2 tsp cumin, 1 tspn oregano, 2 tspn smoked paprika, 1 x diced green pepper, half a (drained) can of ref kidney beans.   Sea salt and red chilli powder/flakes to taste.

Bring to simmer.  Cover and cook til as soft as you like.

Add to this the defrosted lentil bolognaise, stir and heat through.  Hey presto,  vege chilli 🔥

Update on the Iceland NoBull burgers - decided to oven-cook the second pack.

Grrr. Still soft/semi-mushy inside after 25 mins in the oven.  Pissing me off.  I like crap food  (takeaway burger, kebab, pizza) as much as/sadly more than the next person, so never get too much into the comparative nutrition of a once every fortnight burger and chips vege vs meat nonsense.  It's supposed to be crap food.  Once in a while.  But it's supposed to taste salty and fatty and have texture.

Sorry, No Bull burgers.  Inoffensively flavoured but not a great texture.  Unless I'm still doing something  wrongly. Anyway, eating one instead had me craving for a Linda Mac 1/4lb, which is springy and slightly chewy texture.  Just as a fast-food style burger should be.  With smoked laprika, pepper, salt,  ketchup, mustard, mayo, sliced dill pickle.  Crisp lettuce.  Finely chopped onion. In a bun.  In my gob.  OMGob.

Wouldn't some kind of nut roast variant work as a 'burger patty'...? We include mushrooms in our nut roast which maintains some moisture and adds interest to the texture.

If you enjoy a cooking challenge then maybe get thee behind seitan 😎 ?  One the texture is right, there are limitless options to experiment with flavour.  (Disclaimer - have never tried it)