SBT Veggie Society (20 Viewers)
- Thread starter Liquid Gold
- Start date
SBAndy
Well-Known Member
Been thinking for a while that I would go vegetarian/vegan for at least 1 day a week (well, starting at that at least) but I’ve never been overly inspired by any recipes I’ve seen. I’m not after meat-substitute, but something completely different. Can anyone point me in the direction of some good tried-and-tested veggie recipes?
Otis
Well-Known Member
I bet Marc Almond does.
WhaleOilBeefHooked
Well-Known Member
I started by making vegetable lasagne in substitute of beef. If you have fajitas, instead of chicken I used roasted butternut squash and black bean. Doesn't sound great, but add the spices and it's, in my opinion, superior.
I'm quite an adventurous cook though and a lot of cultures around the world have delicious no meat meals. It's good to experiment with them. You can substitute a lot of meals instead of meat. Although, I would never have a meat substitute (Quorn, Linda McCartney shite etc).
Otis
Well-Known Member
WhaleOilBeefHooked
Well-Known Member
Different horses for different courses and all that.
The total absence of Quorn and Linda McCartney sausages in vegetarian cultures speaks volumes, in my opinion. Quorn in particular is for those that want the texture of meat without using meat and for those that lack creativity. That's not an issue, it's just down to personal preference.
Why have Quorn mince which contains: Mycoprotein (93%), Rehydrated Free Range Egg White, Natural Caramelised Sugar, Calcium Chloride, Calcium Acetate; Gluten Free Barley Malt Extract, when you can just use mushrooms, which is essentially what 'mycoprotein' is in my eyes. For the more scientific, it's:
the processed cellular mass that is obtained from the filamentous fungus Fusarium venenatum strain PTA-2684.
WhaleOilBeefHooked
Well-Known Member
And don't get me started on Linda McCartney sausages:
Rehydrated Textured Soya Protein (64%), Soya Protein Concentrate, Palm Oil, Seasoning (Sulphites) (Dextrose, Salt, Flavourings, Onion Powder, Yeast Extract, Colour: Red Iron Oxide), Rapeseed Oil, Rusk (Fortified Wheat Flour (Wheat Flour), Calcium Carbonate, Iron, Niacin, Thiamin), Salt, Raising Agent: Ammonium Hydrogen Carbonate), Stabiliser: Methyl Cellulose; Tomato Puree, Salt.
I think I have a problem with processed foods in general, to be honest.... Although I'm a hypocrite as I haven't cut out processed foods.
Rehydrated Textured Soya Protein (64%), Soya Protein Concentrate, Palm Oil, Seasoning (Sulphites) (Dextrose, Salt, Flavourings, Onion Powder, Yeast Extract, Colour: Red Iron Oxide), Rapeseed Oil, Rusk (Fortified Wheat Flour (Wheat Flour), Calcium Carbonate, Iron, Niacin, Thiamin), Salt, Raising Agent: Ammonium Hydrogen Carbonate), Stabiliser: Methyl Cellulose; Tomato Puree, Salt.
I think I have a problem with processed foods in general, to be honest.... Although I'm a hypocrite as I haven't cut out processed foods.
Sick Boy
Super Moderator
Chickpeas and lentils are a decent start, I will try and dig out a recipe I sent to a few on here a couple of years ago.
Houchens Head
Fairly well known member from Malvern
After my heart bypass many years ago, my veggie step daughter tried to convert me (not a bleedin' chance!). Anyway, she gave me a recipe that I thought I'd try, and for a confirmed meat eater like me, I find it really nice. It's called a Mediterranean Bake. Here's the recipe. It's so easy and serves at least 3 or 4.
1 x Tin Chick Peas
1 x Tin Kidney Beans
1 x Tin Chopped Tomatoes
Fresh cloves of Garlic (loads!)
Basil or Oregano
Courgette
Carrots
Mushrooms
Fresh Peppers
Olive Oil
Good mashing Potatoes (3lb)
1 x medium onion
Broccoli
METHOD
Boil potatoes and then chop and mix the rest of the veg and put into a separate large saucepan with an olive oil & garlic mix.
Heat through for about 15 minutes, stirring and mixing thoroughly.
When potatoes have been boiled for long enough, mash them with more garlic and olive oil mix.
When vegetables are ready, pour into an oven-proof dish and spread the potato mix over them in the form of a shepherd’s pie. Bake in a hot oven until the top turns golden and crisp.
Enjoy!
skybluetony176
Well-Known Member
Jack fruit is supposed to make a good meat substitute especially as an alternative in pulled pork and chilli. Got some at the weekend and planning a chilli this week sometime. If you fancy a curry simply make an aloo gobi.
Don’t mind some of the of the shelf meat substitutes. Quorn nuggets for instance don’t taste any different to chicken nuggets to me, probably contain the same amount of chicken in some cases too
. Sausages can be very hit and miss. My advice is to fry them rather than grill or roast, it makes a big difference. Been using Quorn mince for years anyway and in a spagbol or something similar with lots of flavour I think most people would struggle to notice the difference.
Liquid Gold
Well-Known Member
Houchens Head
Fairly well known member from Malvern
Someone told me that same thing some time ago. I was invited along for a "Veggie Spaghetti Bolognese" made with Quorn. "Plenty of flavour!" they said, "You'll never know the difference!"
It was like chewing on the insides of an old straw mattress! Never again!
skybluetony176
Well-Known Member
I would blame the chef for that one.
Otis
Well-Known Member
Yes, liked them. Still like the LM ones too though.
Can't compare them because they have different tastes. Could definitely have them both on my plate as different elements of a dish.
They were nice, so cheers for that.
I also tried the No Bull burgers from Iceland. I believe they have won the award for the best tasting vegan burger.
Quite liked them too.
It's funny how many people on here (including meat eaters) have the Quorn mince. Can't say I like it at all.
Like Tony says, the Quorn nuggets taste just like chicken nuggets, so I really like them.
For me, the worst two Quorn products are their sauages and the mince.
richnrg
Well-Known Member
I was expecting them to be 100% Linda McCartney
skybluegod
Well-Known Member
Yes, liked them. Still like the LM ones too though.
Can't compare them because they have different tastes. Could definitely have them both on my plate as different elements of a dish.
They were nice, so cheers for that.
I also tried the No Bull burgers from Iceland. I believe they have won the award for the best tasting vegan burger.
Quite liked them too.
It's funny how many people on here (including meat eaters) have the Quorn mince. Can't say I like it at all.
Like Tony says, the Quorn nuggets taste just like chicken nuggets, so I really like them.
For me, the worst two Quorn products are their sauages and the mince.
Think the Southern fried bites are the best. If you put them in a pub instead of the normal stuff 100% guarantee you wouldn't notice.
Only problem I find with the Mince is it absorbs the sauce a lot more, which means you have to add more than one jar to a spag bol.
There are lots of really good meals out there for everyone's taste. Think everyone should be a veggie, or at least cut down substantially on meat.
skybluegod
Well-Known Member
Agree if you put it in a lasagna you really can't tell, only time you can is if you have it plain by itself imo.
Tried the Quorn wellington the other night, tasted like a giant Sausage roll!!
Otis
Well-Known Member
Knowing you Nick, you would only be interested in pissing it off.
Nick
Administrator
Not sure how your wife cooks your tea but I'm not into that. Not with the price of Quorn anyway.
Otis
Well-Known Member
Do you cook tea? We tend to boil it...well the water anyway.
Houchens Head
Fairly well known member from Malvern
Why? I think everyone should be a carnivore. Save the plants! Eat meat!
skybluetony176
Well-Known Member
If we’re saving the plants what are we going to feed the animals that we’re going to eat instead? Mmmmm.
Houchens Head
Fairly well known member from Malvern
They can have the greens and plants they've always eaten for millions of years. Man was born omnivore. Cattle, sheep chickens etc, can't physically eat meat. They don't have the biological make-up for it. Pigs, however, will eat anything - even other pigs!
Otis
Well-Known Member
How many vores are there?
I can only think of omnivore, carnivore, herbivore and Charles Aznavour.
skybluetony176
Well-Known Member
We grow most of their food now because of intensive farming practices. In fact growing plants for cattle feed is a major cause of deforestation. Surprisingly it takes a considerable more acreage to feed a meat eater than it does a vegan or vegetarian.
Houchens Head
Fairly well known member from Malvern
Let me see.... that's one, two, three, vore!
skybluegod
Well-Known Member
Serious why? Or not?
richnrg
Well-Known Member
don't mention de vore
fernandopartridge
Well-Known Member
Bean Chilli, chickpeas / black eyed beans / mushrooms
I have this a few times a year: Somerset stew with cheddar & parsley mash
You can't really go wrong with anything that has chickpeas and lentils in imo
Otis
Well-Known Member
Ha! I like neither!
skybluegod
Well-Known Member
Anyone any good veggie ideas for work? Work in an office with a microwave but that's about it. Bored of just scabby sandwiches and falafel wraps!
skybluejelly
Well-Known Member
How about soup
fellatio_Martinez
Well-Known Member
I'm not a veggie but I'm quite into Linda McCartney sausages. They cook quickly, have a nice texture and are full of protein which seem to satisfy me after the gym. The sausage rolls are lovely too.
I find that I can go days without eating meat and it doesn't bother me.
I find that I can go days without eating meat and it doesn't bother me.