Rules of Veggit

I can make tofu crispier without cornstarch but every time I add cornstarch is will stick to the pan and then the other seasonings will clump up outside of the tofu?

I try following videos of others doing it but it never comes out right and I'm not sure what I'm doing.

Extra firm tofu, excess water taken out.

Anyway I can never get it SUPER crispy like i want it with or without cornstarch. Beginner ideas?

I used to eat them back in the day and loved them. Is there anything similar?? Thanks!!

Recently started working from home and I’m looking for good cold “Tupperware” food that I can graze on throughout the day, like pasta salads and that sort of thing. If you guys could recommend me anything that’d be great

I am looking for easy options for meal prepping and I was thinking of ordering from Tasty Bite. I've had them before, but it's been many years. Some of the recent reviews indicate that there's been changes to the recipe and the quality has gone down a lot. There were also glowing reviews of course, but there were plenty of negative reviews from the past year or so.

Has anyone had Tasty Bite recently? How's the quality and taste?

Does anyone have go to seasonings for tofu, Seiten, etc. to give it that beef flavor kick? I am thinking similar to poultry seasoning for a chicken taste.

As the title says, I'm craving corn on the cob, it's not a full meal tho; so I'm wandering what to eat it with. So, fellow vegetarians/vegans, how do you eat corn on the cob with?

Edit: thanks for everyone that got back, I read all the comment! At the end we had it with some rice, cheackpeas and roasted zucchini. Where I live black beans are hard to come by :/. I most defenely try some on of the recepie that you guys suggested, thanks again!

Hello - I am new to this sub and curious if anyone has a similar experience with vegetarianism to my own or any questions/comments. I was not raised in a vegetarian household and can't say I met any other strict vegetarians until heading to college. I was never comfortable eating much meat as a young child, and once I understood the concept of it I was even more turned away. I believe I took on the vegetarian label around second or third grade. Since I wasn't raised around any other vegetarians, I had to slowly phase out products with animal-based ingredients (gelatin, stock, tallow, rennet, etc) as I became aware of them. Dairy is fine by me, although I generally avoid eggs both by their lonesome and when included as a noticeable ingredient. I can't say I have any need or desire to consider changing any of this. thanks!

Hey all! I’m in a bit of a pickle…I was invited to a friend’s birthday dinner, hosted by another friend, and found out that they will be serving soup that is very much not vegetarian. This is the only thing being served as far as I know, so my usual tactic of just making a meal of vegetarian sides does not apply. I don’t want to ask that they make the dish vegetarian, because this dinner is not for me, it’s our mutual friend’s birthday! (Everyone there knows I am vegetarian).

When you find yourself in this situation, what do you do? I was thinking of just eating before I get there, but I will feel awkward sitting at the table while they eat, and I don’t want to make a big deal of it. Is it rude to make a small dish for myself and bring to eat it? For the record, I am already bringing the dessert.

Edit / Update: thanks everyone for the advice and encouragement! I spoke with the host, and I’m going to bring a small vegetarian version (the dish is pho for those who were wondering) as well as some vegetarian spring rolls to share with everyone! I felt like this made it so I could participate in the meal with everyone else (it’s a small 5 person dinner party) and also doesn’t exclude people from what I bring! Honestly it’s more than I wanted to spend, but it saves me from my own awkward self and keeps me from second guessing if I’m being rude.

For anyone else that finds themselves in a similar scenario, I would second the advice that you should communicate with the host before you bring anything. In my case this is more informal than most birthday dinners I’ve been to or hosted, but I think most people appreciate a heads up so they can make sure they can accommodate room for the dish / make sure to make time to reheat what you bring.

Hi Y'all,

I am not a vegetarian, but I am looking to increase my plant matter. Currently, I eat very little in terms of fruit and vegetables.

I live in Alaska and have to drive about 3 1/2 hours to buy produce that isn't insanely expensive. In my local market, a red bell pepper runs about $6 each.

Unfortunately, I only get to make that trip every other week or so, so I am looking for as much info as I can get on how to help fresh produce last more than about 5 days without becoming unappetizing.

I was not raised eating produce but know that processed meats are not my friend, so any help I can get would be appreciated.

I have been seeing lots and lots of recipes using miso butter, and I;m excited to try some. But not one of the recipes has indicated what kind of miso! I would think some recipes work best with red, with yellow, with white... but every recipe I've seen just calls for miso.

How do you decide which miso to compound for which dish?

No I don't work for the company and it is $7 a box at Whole Foods but man is it fun to have marshmallows in your cereal. Vegan and gluten free. I am curious of the opinions of those who have tried it.

I am new to this and am doing it for medical reasons. I am the only one that is veggie in my house. I want to cook more complete meals and get away from the substitute stuff I've been eating.

I am also new to Instagram. I was wondering who to follow for some good recipes or meals. I do have some vegetarian meals my family will eat but I'd like more.

Thanks!

I made a cottage pie with Buds veggie mince (an Aussie brand) and it's alright but the filling is quite dry. I've never had this problem with the mince before but I've only used it to make bolognaise. Does anyone know what I could do to make it less dry? When I still cooked meat I found the meat juice was enough to account for that, but apparently not here.

Okay so much conflicting information out there. Is it safe and nutritious to eat store bought tempeh raw?

I may have been doing this for quite some time…

What in the name of non-vegetarian limes has the world come to??

I used to get great hibiscus tacos s a restaurant I FL. I moved to AZ and no one served them. I tried an online recipe and the hibiscus came out chewy and gritty. I soaked them longer than the asking time. Any advice and/or recipe is appreciated. Thanks in advance.

Apologies to grouping these cuisines all together but I'm UK based.

Can anyone recommend a good modern cookbook for Southern US food that is specifically vegetarian and not vegan?

Bonus points for originality and a mix of both everyday recipes and more complex - even michelin standard - recipes for entertaining.

Thanks in advance.

Over the years, I've given up on tofu dozens of times but I keep coming back to try again because it's so cheap, you know? This time, I think I found a winning method -

First step is to buy tofu packs and shove them straight into the freezer, unopened. Leave them in there until you're ready for some tofu. It doesn't actually have to be frozen, I just like keeping it on hand in the freezer instead of the fridge.

Second step is critical, BOIL YOUR TOFU!! Apparently this is how Chinese restaurants prepare their tofu, they blanch it. I broke my tofu block into generous pieces and boiled it in salted water for 15-20 minutes, gentle boil. Drain and rinse in cold water until the pieces can be handled.

Put the pieces on a towel or press and drain. Drain it as much as you desire; I left mine tightly rolled in a towel for a few hours.

Cook the tofu however you like. I coated mine in a coconut flour/oat fiber/psyllium husk powder blend with spices, airfried at 425F for 15 minutes, coated the pieces in sugar-free mongolian sauce, then back into the air-fryer for 5 minutes.

It's soooooooooooooooooo freakin yummy and not even a hint of soy flavor. The boiling really removes the majority of the soy smell and flavor imo.

Im making eggplant glazed with a fish sauce caramel for a vegetarian banh mi sandwich. I need a good veg replacement for fish sauce that comes as close to the real thing as possible. Any suggestions??

Fish sauce caramel im doing is sugar, star anise, cinnamon, Sichuan peppercorn, red onion and rice vinegar.

https://pickledplum.com/korean-spinach-side-dish/

https://www.maangchi.com/recipe/dubu-jorim

https://www.maangchi.com/recipe/yangnyeom-tongdak

Had a huge bag of yellow lentils (daal!) and don’t really have a taste for typical daal but I have to use them up. What else can I do with them? I’m allergic to milk, so no dairy please!

My wife and I are doing some non-traditional Ottolenghi dishes from Plenty and Flavor. Black Pepper Tofu, Asparagus Pancakes and Watercress, Pistachio and Orange Blossom Salad along with a dessert of Orange Blossom Water Buttercream Carrot Cake with Pecans (I just took a basic carrot cake with buttercream recipe, but subbed vanilla in the icing for orange blossom water & added pecans).

hello! i’m looking for a bacon alternative that doesn’t have a smoky flavour, but i really can’t seem to find any! even when i ate bacon i always hated it being smoked, so wondering if i should just give up with bacon alternatives or if there are any good ones. thank you :))

Hi everyone, I come from a big meat eating family and I am hosting a BBQ this weekend. We have a relatively new in-law attending that is vegetarian and I want to make sure they feel welcome and well catered for. All the sides will be vegetarian but I’d love for you to please share your favourite BBQ recipes?

Serves 2-3

Ingredients

• 1 15oz can black beans
• 1 whole sweet potato
• 1/2 cup fresh spinach leaves
• 1/2 of a red onion
• 3 cloves of garlic
• 2 teaspoons ground cumin
• 3 teaspoons chili powder
• 1 teaspoon lemon pepper
• 1 teaspoon ground cinnamon
• 2 tablespoons olive oil
• Salt to taste

1. Place one tablespoon of olive oil in a small pot over medium heat
2. Add onion, garlic, cumin, two teaspoons of chili powder and lemon pepper. Stir until fragrant and onions are soft.
3. Add black beans, stir to combine. Wait 3-5 minutes, then mash until beans form a paste. Salt to taste, then reduce heat to low to keep warm while cooking sweet potatoes.
4. Chop sweet potato into 1/2 inch chunks, toss with remaining olive oil, remaining chili powder and cinnamon.
5. Heat a large skillet on medium, add potatoes. Leave still for 4-5 minutes.
6. Stir potatoes, then cook for 3-5 minutes. Check for doneness.
7. Add spinach leaves, then cook for additional 1-2 minutes until spinach is moderately wilted.
8. To serve, spread black beans on plate with back of a spoon. Add potatoes and spinach on top.

I’m annoyed about people on the internet telling me to go keto or eat low carb high protein. I’ve been a vegetarian for 12 years.

I’ve even tried a high protein low carb diet without meat and I gained weight. Not everyone benefits from that type of diet. People just need to eat healthy in a way that works for them.

I’m sick of fake counter culture where people think eating pounds of animal meat a day is healthy and I’m sick of people thinking everyone’s bodies benefit from the same diet. This is a trend that needs to go away and people need to stop giving unsolicited health advice.

Do y’all have this experience as well?