So how do veggies get round wine? Most of it is not veggie
Most beers are now though
Pizza, make yer own. Home made sugo, ye can make loads of it, and loads of bases too, mozzarella, rocket, parmesan and garlic oil.
Yum.
So how do veggies get round wine? Most of it is not veggie
One of:
1) Don't drink wine.
2) Track down vegan-friendly wine.
3) Decide you don't care and drink it anyway.
... pretty much the same as literally every other foodstuff on the planet, thinking about it.
I shall add a vegetarian haggis to the list of things to try
It's pretty common in Scotlandshire, I've had it a couple of times and enjoyed it but I've never had 'real' haggis to compare it to.
Tbh I think I'd miss eggs and cheese more than meat, being a veggie wouldn't be much of a chore, really. I'd have to work a bit harder a being Vegan.
I have thought about it. I don't see the difference between been veggie and drinking non veggie wine and being veggie and eating beef!!! Your either a veggie or not.
Only if you're aspiring to a label. And labels are for other people's benefit, it's easier just to say "I'm vegetarian" than to present someone with a comprehensive 15-page list of things that you do and don't eat.
Plenty of people don't eat red meat but do eat chicken and fish, for instance. You really can't see a difference between trace amounts of finings and a steak?
I went "meat free" about thirty five years ago. I was living on my own and opened the fridge one day - the only contents were two (meat) sausages. So I fried and ate them and turned the fridge off*. I'd been cutting down on meat consumption anyway so it wasn't that much of a leap.
Back then it was a lot harder to get veggie stuff in cafés, etc. but found various recipe books, Madhur Jaffrey for Indian recipes and Sarah Brown for "European" ones. At the end of the day it's just finding interesting ways to put things together. It's got easier over the years as vegetarianism has become more mainstream.
Having grown up on a farm I'm not against meat consumptions: if it was me or a cow then it would be "sorry Daisy ..."
* The house had a cold slab so things like butter and cheese kept on that.
So how do veggies get round wine? Most of it is not veggie
http://www.barnivore.com/ is your friend
I'm not that fond of wine but the increasing availability of craft beer's been a good thing for veg*ns. Real ale is generally fined with isinglass (fish) - craft brewers are pushing unfined, cloudy beers. Watch out for lactose which they are using in 'milkshake' IPAs, and some imperial stouts etc., but otherwise it's almost all vegan.
I went “meat free” about thirty five years ago.
Probably about 25 for me, it would've been the early 90s sometime. But TBH I was never a big meat eater to start with so it wasn't a huge change, I think I've always had a problem with it deep down.
I guess I've almost been vegetarian all my life, bar baby food. I've never eaten fish, a meat burger or sausages, I tried chicken once. I'd have things like chicken soup or oxtail soup, but I'd strain all the bits out and lace oxtail soup with tons of pepper. I've had hot dogs, beef gravy, Bovril, and that Spam-a-like deli luncheon meat stuff. That's probably about it. Had a meat chilli once, drunk at a mate's party, I think that was probably the last meat I ever ate.
My mum used to say that as soon as I was old enough to say "no," I did. I was a terribly fussy eater as a kid (and I still struggle today but nowhere near as badly) but in hindsight I think meat was a big part of the problem.
Going back to @chrismac's question; for me it wasn't about poor Daisy or anything like that, rather I just find the concept of eating dead flesh revolting. I'd be squeamish about handling it / prepping it raw, and having someone take care of the wetwork to make it unrecognisable just seemed hypocritical. It took me until my late teens / early 20s to realise that if I didn't want to eat the stuff then I didn't have to, and I was lucky enough to live in a part of the world where I had that option.
That's why I don't have a problem with wine, it contains an animal byproduct sure but it's not "meat," I don't have that same connection / revulsion. It's also why the "yes but bacon" argument is moot for me, far from pining for a bacon butty I find the stench of frying bacon nauseating.
... oh, and it's also why I'm not a "preachy vegetarian." I couldn't give a rat's arse what anyone else eats, that's their lookout. Eat meat, don't eat meat, eat hot gravel and broken glass for all I care. It'd be good if the omnivores returned that favour more often too, but hey, this thread is surprisingly troll-free so far. Which is nice.
I don’t see the difference between been veggie and drinking non veggie wine and being veggie and eating beef!!!
Can you really not see the difference?
I don’t see the difference between bean veggie and drinking non veggie wine and being veggie and eating beef!!!
Someone has a beef with the concept 🥁
I ate a ton of gnats last week for hypocritically going on a warm evening bike ride. Hypocritical. Then I ate a bag of scratchings with some ale. Didn't even check if the ale was vegan as the wagon I'd fallen off was too high for to see the labels and anyway my high horse was already halfway to the next County.
Quitting meat is proving to be perilous in so many unforeseen ways 😬
Well I managed the week without a hitch, did have a tuna mayo roll one day mistakenly mind you. All in all a positive experience, I'll certainly make a few of the things I tried again and will continue to try some more things I never got round to trying. Biggest surprise was the veggie pizza, normally it'd be some meat feast job but thoroughly enjoyed the veggies version. I won't be going full vegetarian but will cut back majorly on the processed stuff and will try to contain the meat eating to one meal a day if at all. Still to try the haggis and chilli, as well as an Indian dish.
Nice one OP. Must admit since dropping meat off the menu I've been enjoying a much more varied diet and world of flavours/textures. As somewhat of a food-addict it's really hitting the spot especially as I enjoy experimenting with cooking.
Put these king oyster mushroom 'rashers' on your list, they taste mouthwateringly good. In a BLT or with egg on a sarnie, or just for snacking, dipping in sauce etc.
Biggest surprise was the veggie pizza
Goodfellas (I think) do a vegan 'falafel' pizza which is really good. It's in the frozen section and my local supermarket helpfully stocks it in an entirely different place to the rest of the pizzas. There's no cheese on it, which suits me just fine, but there's no reason you couldn't lob a handful on if you so desired.
The greatest pizza known to man, the margherita, is what you want....😎
Cauldron sausages are good as others have said. Brush / spray with a little oil, bang ’em under the grill, then stick them in a giant Yorkie with a pile of mash, drown in Bisto Best onion gravy. Nom.
Stopped eating meat a few months ago on a whim and tried these this evening, bloody gorgeous. Not far off normal sausage action!
I'll need to give those a bash. My 12 year old daughter would be horrified if she knew we've been serving up veggie haggis, she's proclaimed it as 'the best haggis ever' last few times we've had it.... 😂
i see no reason not to resurrect this thread after finding it again today.....
i want to eat more veggie meals but am usually put off by the long list of ingredients in the recipes, which would mean a dedicated afternoon round the supermarkets acquiring them, and then probably never using them again.....
been looking at how to make seitan today, again, seems a bit of a faff.
getting back onto the OP and the 'veggie for a meat lover' topic, would you say that by going meat-free youre losing protein intake? or are lentils/split-peas/beans etc pretty much the same protein? i know its probably far more complicated than that with amino acid profiles etc, but in general can you reach the same protein macros?
thanks
been looking at how to make seitan today, again, seems a bit of a faff.
I can’t be arsed either. But mainly because I’m not a fan of seitan. I never worry about protein as long as eating a weekly balanced and varied diet of grains, leafy greens, fresh veggies, nuts and pulses. Also like neighbours hen’s eggs and eat about two or three a week. I add (B12) nutritional yeast flakes in recipes here and there.
When I ate meat and dairy it was pretty much all wheat, potatoes, cheese, pasta and pork, with regular milk chocolate treats. So was no-doubt deficient in a lot of minerals and nutrients. Since cooking more wholefood vegan/veggan from scratch I’ve enjoyed more variety and taste. When feeling lazy/time-poor and not bothered/haven’t time to cook I’ve learned to be smart and keep a small chest freezer full of batches I cooked earlier. Only two of us here so always cook enough for six or eight and then freeze the meals in all the empty takeaway tubs that I saved up over years of eating like a lazy manchild!
Main meals this week have been 1. chilli and wild rice, 2. bubble and squeak topped red lentil shepherds pie, 3. Linda Macs cheat-burgers (own hack) on brioche, crinkle cut oven chips 4. homemade chunky coleslaw (Mrs P’s coleslaw recipe is basically a meal), 5. fresh pasta and mushroom ragu, 6. Bowl of winter veg soup with turmeric and ginger and a baked spud on the side.
Breakfast have overnight oats with fruit and nuts or a fruit salad,or toast and peanut butter. Lunch (that isn’t just an apple or a muesli bar) is a rare thing but I’ll once in a blue moon have fry-up brunch with Richmond vegan sossies or the Cauldron ones mentioned above/or oven-roasted oyster-mushroom slices, beans, mushroom, local egg, sourdough toast
Will try and post up recipes 1-6 if I get time. Some are mentioned on STW elsewhere
i want to eat more veggie meals but am usually put off by the long list of ingredients in the recipes, which would mean a dedicated afternoon round the supermarkets acquiring them, and then probably never using them again….
Except once you've got a stocked larder this problem will go away.
would you say that by going meat-free youre losing protein intake?
The 21st Century Western world generally eats more protein than it needs anyway, because it's easy to do so.
This is an absolutely terrific book for any diet:
I don't really enjoy thinking about eating animals' organs and innards these days and vegetables, cheese and fruit are much more complex and interesting than meat. All that cheap post-Brexit growth hormoned meat and $2 chickens will devastate health, run for the hills!
i want to eat more veggie meals but am usually put off by the long list of ingredients in the recipes, which would mean a dedicated afternoon round the supermarkets acquiring them, and then probably never using them again….
That really makes no sense (unless you are planning never to cook again!)
Also, supermarket herbs and spices, dried pulses, etc etc are generally a rip-off Buy at local wholefood store/market/and/or asian supermarket/and/or online from similar for considerably better quantity and quality.
1. Best Damn Vegan Chilli. I use reasy-cooked refried/pinto beans (Luchito brand from supermarket) buckwheat grits and red kidney beans. Dial the chilli powder down on the recipe unless you are Texan/Mexican!
https://www.brandnewvegan.com/recipes/soups/best-damn-vegan-chili-ever
2. Red lentil stew. A good staple. Versatile. Easy to make. Economical. Very nutritious. Really tasty. Tip - eat any lentil dish with rice or other grains for a ‘complete protein’. Not necessarily together. Although this is v good served with rice.
Also v handy for cottage pie filling, I just make the stew with slightly less water/stock (1.5 cups vs 2) Then make bubble and squeak by frying a diced onion til soft/browning then adding 50/50 mash potato and greens (for greens I use 25% boiled then mashed brussel sprouts and 25% boiled shredded cabbage)
Put the mash in the frying pan with cooked onions, mix, flatten with spatula and fry gently turning frequently when bubbling. About 5 mins each side. Put the red lentil stew in oven dish and top with the bubble and squeak, raking with fork into high ridges. Cook in oven until bubbling and browning on top.
https://www.produceonparade.com/produce-on-parade/copycat-amys-lentil-soup
3. Gourmet cheatburger
https://singletrackmag.com/forum/topic/vegan-recipes/#post-11414523
Deep fried everything and fine dark Belgian chocolate.
And gin
Source: have been vegan forany decades.
I went vegeterian a fortnight ago.
TBH I dont miss "meat" at all. Plenty of other stuff tastes nice, you can grill/fry/roast just about anything as the centrepiece of a meal, why limit it to the same chicken/beef/fish/pork options every meal?
The things I miss are just that "things", like pork pies. Gregs might make a decent vegan sausage roll, but you cant juat walk into a deli and find a choice of 10 flavours of chickpea pie, theres 10 pork pies, and one vegie one.
I have thought about it. I don’t see the difference between been veggie and drinking non veggie wine and being veggie and eating beef!!! Your either a veggie or not.
How can you tell if someones vegeterian?
They're the one being lectured to by some pedantic so and so who probably shares too many bacon memes on facebook.
If you really want to be that pedantic, the fish guts are decanted out with the yeast.
You may as well argue that beer isnt vegan as the spec for grain contains an acceptable level of rodent droppings and hair!
Just been to Green’s in West Didsbury… worth a trip for meaty not meat dishes to inspire you… so full now though.
The things I miss are just that “things”, like pork pies. Gregs might make a decent vegan sausage roll, but you cant juat walk into a deli and find a choice of 10 flavours of chickpea pie, theres 10 pork pies, and one vegie one.
Ah yes, the ever-popular "vegetarian option" which is take what you're given or **** off.
And I appreciate it's supply and demand, they're not going to sell 12 different varieties of hummous pie. But it irks me when they do this in restaurants with things like burgers, there's just no reason for it. They'll have a list of half a dozen different configurations of burger and then the "vegeburger" at the end. It's just swapping one patty for another, why can't I have the Tex Mex burger or whatever only with a soya (or chicken, fish, lamb) burger in it instead of beef?
Aside, I visited my mum today. She told me she'd been into town earlier and at her age there's only three shops she really needs any more: Specsavers, Boots and Greggs.
Specs and drugs and sausage rolls.
Gregs might make a decent vegan sausage roll
No chance! It’s as bad as their meat one 🤣
Cornish Bakehouse are worth a go IME
If I want old-fashioned 1970s party-style sausage rolls then just bake some frozen Linda Macs. They are really good! Also good cold.
https://lindamccartneyfoods.co.uk/our-food/frozen-range/vegetarian-sausage-rolls/
Not a proper meal though. More of a fatty snack.
Quick masoor daal (red lentil daal) always goes down well.
With rice/nan.
Or tarka daal
As a strictly speaking non-vegetarian, I resent not having the hummous pie option as I would go for that over industrialised gristle and subcutaneous fat any day. These places serve up cheap face fillers to help employers who pay cheap wages and provide no canteens.
Have a good look at the people in the queue to help you plan your future self.
getting back onto the OP and the ‘veggie for a meat lover’ topic, would you say that by going meat-free youre losing protein intake? or are lentils/split-peas/beans etc pretty much the same protein? i know its probably far more complicated than that with amino acid profiles etc, but in general can you reach the same protein macros?
Over the summer for around 8 weeks I tracked my macros. Protein goal was 111g which is probably over what a sedentary person needs but I'm fairly active on the bike.
The challenge I found keeping the protein high was finding solutions that didn't put me well over in fat intake. There's quite a lot of veggie protein options, but many are high fat.
I've been on/off veggie for 30 years... usually tempted back onto meat by getting drunk with my brother and eating bacon butties as post beer munchies... Personally, it's all about balance, good home cooked food, decent quality whatever you're cooking and non of the processed, high fat/salt/sugar false meat alternative shyt - though appreciate it's got its place...you can get fat being a veggie too..mmmm cheese.. Do like some of the Bosh recipes, Hugh F-W's are good, original Cranks books, look online too - Cookie & Kate blog is fun, try food deliverers such as Mindful Chef, Abel & Cole, Gousto for all breeds of tucker. Experiment, add spices, herbs, vinegars - make cooking fun and start small. Mushrooms chopped small are good for bolognese sauces, base for veggie burgers and a pastry trapped wellington with other veg and nuts. The Bosh veggie lasagna for example is awesome, but take aaaaaages to make! If you love meat, you could find the texture and 'something to get your teeth into' missing with veggie food, see how you get on...I love curries (paneer for extra protein - see Curry Guy veggie book), halloumi as salty goodness, homemade soups, omelettes, risottos. Happy cooking and eating, let us know you get on!
Stopped eating meat a year ago. Killed most of my own, cut back on shooting so decided to bin meat . My oldest tried it with me.
It's actually easy enough and there are plenty way to "cheat" by using meat free burgers, sausages etc etc.
After that initial period though, you simply learn how to cook, and prepare to become intimately acquainted with cauliflower.
I'm interested to know if, one-year-on the OP thinks the one week experiment had any difference to his diet today.
I'm not veggie but I guess my meals each week lean more towards veggie than meat, probably at a minimum 60/40.
I find actual Quorn products rank, the mince I find has a texture of soggy cardboard. I much prefer to use actual mushrooms, but don't stick with the obvious field mushroom try different varieties as they have slightly different textures and flavours.
My principle problem with going veggie is twofold, first I love chicken and bacon, appreciate this isn't the point. Second I have quite a sensitive digestive system and lentils and beans do me in, as in can't sleep and need to be kept outdoors, too many veg has a similar impact too and I'm already in the bog frequently enough!
The challenge I found keeping the protein high was finding solutions that didn’t put me well over in fat intake. There’s quite a lot of veggie protein options, but many are high fat.
I find I actually crave less junk though. So a few grammes of fat in some seeds at breakfast is offset by not eating chocolate 🤣. Probably because im eating more like 7-10 portions of fruit and veg!
Also I've probably eaten a lot less carbs as Ive tried to avoid the temptation of pasta.
As a result my "problem" has been getting enough calories, Ive been loosing about 3lb a week!
I was aiming for 100g of protein a day and easily achievding it, after day 3 I stopped counting. Just swap any snacks to higger protein ones rather than sweets/crisps/bread. Fats vs carbs i didn't track, but then it seems most "healthy" diets these days advocate more of the former anyway so Id not be concerned unless you ended up eating cheese as a staple food.
Specs and drugs and sausage rolls.
OK you get a thumbs up for that. 🙂
Now inter is beckoning I'm getting into soup mode.
Today is a sweetcorn with an onion, a chilli and a red pepper coarsely blended and served with a swirl of soured cream, and a bit of coriander.
It'll be great after finishing the gardening whilst watch the replay of the DH.
I'm doing the F1 live so am steering away from any DH feeds for a while.
The mushroom rashers
https://singletrackmag.com/forum/topic/mushrooms-2/#post-10663808
Also I’ve probably eaten a lot less carbs as Ive tried to avoid the temptation of pasta.
As a result my “problem” has been getting enough calories, Ive been loosing about 3lb a week!
‘Problem‘ solved by reintroducing pasta 😎
A few days ago cooked fresh pasta and a semi-homemade sauce made with tomatoes, garlic, fresh herbs (*2 handfuls of watercress, 3 handfuls of fresh basil), dried porcini.
The base sauce was posted out to us from MIL, a Poundland deal in a packet named ‘Dolmio Veggie Goodness’ (garlic and lentil) So just added the above to it.
To be fair it was the most delicious pasta thing I’ve ever eaten. Not sure what ‘cut’ of pasta it was. Can anyone in the know help out? I just reheated some for brunch:
Pastaidentification?
I live in a vegan household. Not veggie or vegan myself, but like tasty food and that can be done by the more creative members of my family well.
Aside from the odd bacon and egg roll from the roll van it's been ok. Some nice vegan take out food about in Glasgow too, when we can't be bothered.
The things I initially struggled with are eggs, milk and cheese.
Eggs I still love, and have when we were out in cafes, but in the house it's scrambled tofu using black salt for egginess.
Milk took an age to find something that isn't horrible tasting in coffee like soya, or oat. Minor figures oat milk is nice. Not too oaty and great in coffee.
I still have cheddar in the fridge. Vegan cheese is ok, but a bit feet-ey. Good for toasties or natchos tho.
We are blessed with Richmond vegan sausages, they're tasty, and This isn't bacon, looks like small kippers, but has a good, not too Frazzles like flavour and good texture. It's not bacon, but it ticks a lot of boxes in a sarnie.
I draw the line at alternative Worcester sauce.
🙂
I draw the line at alternative Worcester sauce.
As a Worcestershire lad and recent recipient of a bottle of Hendo’s, I draw the line at such partisan nonsense. Both delicious 😎.
‘This Isn’t Bacon’ does well if you cook it for a little longer until it gets drier and almost crispy but not burning.
Not as nice as king oyster mushroom rashers though, not by a long shot, IME
Vegan cheese is ok, but a bit feet-ey
Depends entirely on type and ingredients. Not a big vegan cheese fan myself (at the minute) but there are so many, from coconut to cashew, from agar-agar to potato. Home-made is best, as with most food. Of the branded ones - was pleasantly surprised by the Violife Greek white block, tastes somewhere between a feta and a mild blue cheese. Applewood brand is also good, nearer a smoked Bavarian cheese. A friend made some homemade white cheese from cashews and garlic and it was delicious.
One thing I want to try and make is a non-dairy version of those yellow processed cheese squares that they put on cheeseburgers. I like all dairy cheese, even these. Total philistine.
Second I have quite a sensitive digestive system and lentils and beans do me in, as in can’t sleep and need to be kept outdoors, too many veg has a similar impact too and I’m already in the bog frequently enough!
Medical condition? May be worth getting checked out.
I do find that rapid-changes of diet (ie from meat/animal fat/wheat to beans and veg, or vice-versa ) upset my stomach initially. A lot. I sometimes ‘fall off the wagon’ and grab pie and chips, greasy pizza or a doner kebab, or a bag of sweets, milk chocolate etc and my guts usually let me know about it by getting rid fast.
Likewise, if in the past I’ve eaten bread, sausage rolls, bacon, eggs, toast, cereal and chips all week and then decided ‘Im going to eat healthy today!’ and necked two bowls of homemade veg soup. Not pretty. When I’m ‘settled in’ to a varied diet (with or without meat) I find that these problems go away. Bread/wheat and potatoes are the worst culprits for squits these days. Will eat a whole bowl or two of lentil stew and nothing untoward at all. Yet if I eat (dairy) cheese nowadays it’s like lighting touchpaper. If I ate it regularly I’m sure it would go back to ‘normal‘ after a week or so. As long as I limit my portions*
Though, as with lactose or wheat etc, some people are still sensitive to legumes even if they have given time to acclimatise to diet changes/wider variety.
Have a read (*especially the bit about portion sizes)
Same as everyone else has said, homemade, lots of veggies, just omit the meat element and some good 'substitutes' - let's face it nothing pretending to be meat is anything like meat!
This! bacon
Iceland's - not meat range is great, If using the chicken, do oven it first then bung it in whatever you're cooking
Heck - any of their sausages, I particularly like their breakfast ones. The plain ones are like cheap catering sausages if that's what you're in to
Its now......(watches countdown carefully.....)
6:51 pm, 2019. Exactly a year since I last ate meat! Lentils ftw!!!
let’s face it nothing pretending to be meat is anything like meat!
Agree. In general. Although those Richmond’s meat-free sausages are spookily offally similar to their pork ones.
Anyway, you should deffo get a job with Impossible Foods
(NSFW)
OK you get a thumbs up for that. 🙂
It was genuinely my mum's gag.
Now inter is beckoning I’m getting into soup mode.
We're probably overdue a Soup thread.
As a Worcestershire lad and recent recipient of a bottle of Hendo’s, I draw the line at such partisan nonsense. Both delicious 😎.
Also as a worcestershire lad, nothing beats Lea and Perrins ;-). My sister used to be on the taste trials and get sent cases of all sorts of L&P experimental varieties of sauces and other Worcester sauce based goods.
The vegan cheese thing, we generally have violife, applewood and scheese. Nut based and chickpea based stuff tends to upset my stomach, so I try to avoid. Any old cheddar will do me though, I'll eat any dairy cheese!
🙂
Or tarka daal
is that like tikka dhal but a little 'otter?
Coincidentally had a very nice veggie curry for lunch - I cheated a bit by using a couple of tablespoons of Sharwood's Hot Curry Powder rather than grinding my own spices, but I was a bit short of time.
Recipe:
* An onion
* Lots of garlic + ginger + three tomatoes, blitzed in a food processor
* Two big potatoes, cut into chunks
* 200g peas
* Pack of halloumi, diced
* Can of coconut milk
* Salt + two tbsp hot curry powder
Soften the onion in a bit of oil, when it's starting to go golden chuck in the garlic/ginger/tomato mix + curry powder + salt. Cook for about 5 minutes then add the potatoes and the coconut milk. Simmer for 10min or so until the potatoes are just starting to go soft. Add the peas and simmer for another 5min. Finally add the cheese and simmer for a couple more minutes until it's warmed through. Serve with rice.
And after making this lasagna recipe for the first time a month or so back it's a definite favourite in Casa Mogrim:
https://www.bbcgoodfood.com/recipes/easy-pesto-lasagne
This doesn't help with your wife's challenge so much, but certainly helped me transition to a more veg based diet. I started phasing out everyday meat for meet free alternatives, such as no chicken in stirfrys but adding things like cashews and chunky veg to give it a bite, switching to mushrooms and Puy lentils in a spagbol instead of mince, stopping adding bacon to things like pasta dishes for the sake of it etc. As a 'reward', with the money I saved during the week, I'd treat myself to a piece of luxury meat at the weekend, such as a nice steak, or something a bit more pricey that I wouldn't normally buy. It's amazing how much you save on your weekly shopping if you only buy meat for 1-2 meals rather than 7.
I also used to get a veg box from Riverford delivered. Having a box of fresh, appetising and different veg arrive on your doorstep kind of encourages you to try new things rather than sticking to the normal weekly staples. It's also far more inspiring than walking around the veg section of the supermarket while hangry where you just give up and go and buy a pack of mince and tinned tomatoes!
At no point did I 'forbid' myself from eating meat, which I find makes it much easier. But after a while of doing things like that, you get out of the habit of eating meat which often is the main reason (IMHO) for people having a heavily meat based diet. I can now happily go weeks without touching meat.
Clearly not being veg orientated 😆 not sure what it is you want really. But I will say I was offered out camping a veggie 'chicken' substitute that was OK, and did taste of chicken, though why exactly a veggie fan would want the taste to remain the same is beyond me, but hey ho, each to their own.
I think that was a quorn type product, and I admit to being hungry at the time and welcome of any hot food.
though why exactly a veggie fan would want the taste to remain the same is beyond me, but hey ho, each to their own.
This one always confuses me! As if everyone chose to go vegetarian because they didn’t like the taste and/or texture of meat, and not for entirely other reasons,
Back on topic...today was my ‘dirty brunch’ day.
Naked Glory sausages fried
Portabellos fried
Tinned plum tomatoes fried
Local egg fried
HP sauce
Ground black peoper
Massive cheap white bap
Ommmmmmg.
(Even remembered to take pics for the thread. Dedicated)
is that like tikka dhal but a little ‘otter?
(Applause)
I'm still plugging away at the slow cooker recipes with one of these,
Id recommend upgrading to the metal clips. They're hard to find anywhere else...
And some household salt works wonders when cleaning steel cookware (less so for your finest bone china).
Anyway, I found that along with tomato paste/ puree, the Quorn was cooked to perfection by adding homous to the pot before it went into the oven.
You could get the same result by adding double cream or coconut milk before serving.
And I've noticed a possible gap in the market.
You can buy frozen veggie hot dogs at your supermarket, but not canned ones.
There's umpteen different kinds of canned hotdogs (cheaper than dog-food😱), but no veggie ones.
Also, no veggie pate, other than the premium stuff.
You may as well argue that beer isnt vegan as the spec for grain contains an acceptable level of rodent droppings and hair!
Similarly for flour, there's an acceptable level of insect fragments allowed. (In-line disrupters ensure the insects are never whole).
Trying to get vegetarian pesto?
Not so easy.
I’m aware that I should probably just make my own, but I appreciate the convenience of buying it in a wee jar.
It should be vegetarian as standard.
I’ve seen the ‘sacla’ brand offering a green pesto, but I’d like the red one too.
About 99% of the cheese in the supermarkets is made without animal parts, so why on earth is pesto being made in some antiquated manner?
I don’t think that those specific animal parts add anything to the flavour.
You’d think that the chic and sophistication of Italian food would be reflected in the ingredients.
And a lack of vegetarian options is prejudiced towards other religions.
If your religion allows you to at meat, and the pesto is clearly labelled vegetarian, then it saves you having to worry about whether it is kosher or halal.
Likewise, Aldi and Lidl still have a long way to go in terms of labelling their foods. So much for European chic, sophistication and civilisation!
Do Starbucks still refuse to label their coffee as being vegetarian or not?
The sheer quantity of lost sales, when people fail to see any vegetarian labelling on their products must be staggering.
You can buy frozen veggie hot dogs at your supermarket, but not canned ones.
If you can still find them, the Tivall hot dogs are amazing. Check your local Holland & Barratt.
Trying to get vegetarian pesto?
Not so easy.
Confused here. Most pesto has cheese in it, it's vegetarian but not vegan? Have I missed something?
Confused here. Most pesto has cheese in it, it’s vegetarian but not vegan? Have I missed something?
Some cheeses, such as parmesan contain rennet.
Talking of parmesan - just about to top a gourmet cheatburger with some of this:
It tastes very good IMO. I’d previously give up on plant-based parmesan alternatives but this is ace
*edit:
BOoM! BacK of thE nET!
Have to say it. It’s bloody delicious (the whole burger). Taken a while to tweak but this summer we even got a high five approval from BBQ-mad beefy gym boy neighbour. He was gagging for more. Now I just need to find a way to get paid for this ...
*Double-edit: ^ unintentionally homo-erotic-sounding signoff error there. Haha 🤣
Just done this for dinner;
https://thehappyfoodie.co.uk/recipes/ottolenghis-portobello-steaks-and-butter-bean-mash
Bloody delicious. Have to start early as not used to doing a meal which takes 90 plus minutes to get ready but the butter bean mash is especially good. I love meat, don’t get me wrong (went out for dinner last night and had steak with peppercorn sauce for a 70’s throwback), but this was as good.
Naked Glory sausages.
oooof ! now they really are Glorious.
Some cheeses, such as parmesan contain rennet.
Ah yes, of course.
It’s bloody delicious (the whole burger).
Not sure about the pink "burger sauce" gloop there, that's a crime against condiments. Who ever decided that mixing ketchup with mayo was a good idea should be strung up, it's Satan's semen.
That burger needs salsa / sriracha / ketchup / peri peri instead IMHO. Ketchup, fried onions and copious amounts of black pepper is the holy trinity of toppings for 'meat' based products. Spinning up breakfast on camping trips I've made obligate carnivores weep with joy over a veggie sausage butty.
Naked Glory sausages.
There's a sudden inrush of these "beyond meat / impossible burger" type things in my local supermarkets, they've built an extra shelf. Gotta say though, the one thing that puts me off is that they're frickkin' huge! Like, the sausages are easily an inch thick. Do they reduce, are they hard to cook?
Oh, having googled now, I've had the Naked Glory ones. They're kinda hotdog-y, tasty though. Again, how are you cooking them?
Spinning up breakfast on camping trips I’ve made obligate carnivores weep with joy over a veggie sausage butty.
Really? What sausages are you using? I've spent over 3 years trying to find a premade vegan sausage or burger that I like and as yet not found one. (Can make burgers I like but sometimes just want something easier) All of the sausages I've tried are lacking in texture., I have a recipe for seitan chorizo which is nice but a bit of effort to make.
again how are you cooking them
I buy the frozen Naked Glory sausages and fry them slowly in oil until they look bapolicious. Not noticed a ‘hot dog flavour’ but taste is to a degree subjective. (That’s an interesting subject)
They are quite thick yet can be sliced in half (lengthways) easily once cooked through. That’s how I like them on a bap. They’re a little under-seasoned so again some good salt and black pepper does wonders. In fact next time I’ll split them in half and return to the pan (flat halves facing up) and add a sprinkle of sausage meat seasoning.
I’m researching traditional English ‘breakfast sausage’ recipes and it seems that a blend of mace (or nutmeg), sage, salt and pepper should do it. Maybe a little garlic powder. I’ll experiment and then make up a little shaker from an empty spice jar. Only really buy them once a month but it’d be cool to have an instant sausage-seasoner.
Not sure if these have been mentioned, but while sausages are in the agenda, Sainsbury's Shroomdogs, the Cumberland ones are absolutely fupping amazing. Decent texture, loads of those Cumberland spices (black pepper, nutmeg etc..) mmmmmm delish, especially in a roll with friend onions, bit of cheese (dairy I'm afraid) maybe even some ketchup and American mustard... Oh yeah.
There’s a sudden inrush of these “beyond meat / impossible burger”
Haven’t seen Impossible burgers or Beyond burgers for sale yet in my neck of the woods. Think I’ve tried pretty much all of the different supermarket ‘fresh’ meatless burgers and have found them all to be lacking and ridiculously expensive (except for the Iceland No Bull ones, which are cheaper but still not to my tatse. In general though - soft as shite with weird flavours.
Did find some in Lidl that were actually good. And in ‘climate neutral packaging’. From Lidl!
https://www.lidl.co.uk/en/p/product-recommendation/without-meat-plant-based-burger-patties/p32307
But for texture and a decent inoffensive flavour, the Linda Mac’s regular 1/4lb frozen ones are peerless IMO. Hence my ‘cheatburger’ recipe. It saves having to get busy with nuts, lentils, buckwheat, egg etc etc making my own. So if I want to cook up something super-quick for other half or guests then Linda Macs are cheap(ish) at a quid per pattie. And they’re really, really good. They just lack flavour. Luckily that’s easily and quickly solved.
Here’s the ‘marinade/seasoning’ for them
1 x teaspoon Heinz BBQ sauce
1 x teaspoon garlic powder/granules
1/2 x teaspoon good strong smoked paprika. Buy this bagged from wholefood shop or else a decent imported tin such as El Avion. Worth having in the house.
3 x teaspoons of balsamic vinegar
Ground salt and black pepper to taste.^ Add all these flavourings into a cup and stir well until a uniform paste
To cook:
Put oil and then the frozen patties in warm non-stick frying pan or skillet on LOW/med heat- Spoon half of the marinade and divide between each burger (leave the other half for the other sides). Spread this evenly over entire burger with spatula or butter knife as the pattie cooks. As it warms through this gets easier.
- Cook gently for 4-5 mins as the marinade/seasoning soaks into the top, then flip them over. Repeat process, adding/spreading the rest of the marinade again to the top of the burgers. Flip once more and cook for a few minutes, flipping them until browned/slight crust and evenly cooked through. Don’t burn the marinade/seasoning.
Note: You can do this in the oven, and they do plump up more that way. Just put on foil/tray, spatula on the marinade/seasoning the same way and cook about 10-15 mins either side on 180 until firm and juicy
About 99% of the cheese in the supermarkets is made without animal parts, so why on earth is pesto being made in some antiquated manner?
Excellent! cows have been redefined as vegetables for the purposes of vegetarianism and veganism 🙂
Trying to get vegetarian pesto?
Not so easy.
...
It should be vegetarian as standard.
It should be made with the traditional ingredients, as permitted by food sales laws, as standard.
On the shelf where I find pesto in my supermarket, there's a whole array of different types. Some have Pecorino cheese in, and others have no cheese in. Some are labeled as "Vegan", but that's presumably as a way to get some people to pay more for the same thing but with the cheese bit missing.
Ah well. It was a good run for a veggie/vegan recipe thread. No politics, strawman arguments/derailments or ‘offended by plants’ bingo for, what, three nearly four whole pages? 😉
Can you have wafer thin ham?
I've tried beyond burger and they don't have the texture of meat and actually tasted odd and just fell to bits.
Really? What sausages are you using?
I really like the Cauldron ones. It's not just that though, there's something different when campsite cooking, I don't know if it's the pan or the stove or simply the fact that you're out in the fresh air relaxing in the countryside. But they're so good.
On the shelf where I find pesto in my supermarket... others have no cheese in.
I don't think I've ever seen supermarket pesto that doesn't have cheese of some form in it.
^
Sacla vegan, Providence dairy-free (Waitrose, Sainsburys) and Tesco Free From come to mind. Though I find that not all branches stock products in store or via online delivery even though advertised online.
I have a recipe for seitan chorizo which is nice but a bit of effort to make.
bought a load of stuff from buywholefoodsonline.com and just made my first seitan, its still wrapped and in the fridge til tomorrow. its the one from matt pritchards 'dirty vegan' book.
read a few recipes, some say steam it in foil, some say simmer in the water, so i did one of each, ill see if theres any difference.
i need to go over all the recipes above now, find one where ive actually got all of the ingredients for a decent chilli or curry with a load of lentils and beans.
^
Just google ‘Chef John’s best damn vegan chili’ (if you like traditional authentic ‘bowl of red’ type Texan-Mex chilli)
Am a big chilli fan and spent years/decades being proud of my many creations but in the end I had to throw the towel in to this. It’s quick to make, balanced, flavourful, nutritious, authentic and very satisfying. I’d say close to perfect.
Dial back on the chilli powder in the recipe unless you’re Texan/Mexican/Masochistican.
Use what you have/mix and match?
I use Gran Luchito refried beans as the pinto bean element/ to thicken it. But you could use any soft bean mash I suppose? I also add extra red kidney beans and couple of handfuls of buckwheat grits (during cooking) for texture.
IIRC it (at minimum) requires veg stock, onion, bell pepper, garlic, cumin powder, oregano, beans,tomatoes and smoked paprika and the rest is versatile/easily substituted
Serious eats have a really good recipe. Depends just how into it you want to get but they explain the science/reasoning behind the ingredients and cooking method here too: https://www.seriouseats.com/2012/01/best-vegetarian-bean-chili.html
Found a video
