Rules of Veggit

For example: Lemon juice in the chickn noodle soup.

Hi all,

I’m looking for recommendations for cookbooks that are either vegan or vegetarian that really focus on protein. Im going to be cooking regularly for someone who is not getting enough protein and does not like meat. She’s also trying to do this keto diet while she is already having trouble eating (which while I don’t think is a good idea, I’m not going to push back on her too much because it’s her body).

The biggest issue is she has more trouble with beans and lentils than most which makes me think sticking to tempeh/tofu/nuts and high protein vegetables will be the best thing to do. But I would really love it if anyone recognizes a pattern in that oddly specific request in a cookbook they have used and like. I’m fairly experienced when it comes to cooking, but not a very good baker.

Thanks for any advice you may have! Recipes/YouTube channels are welcome as well!

I have quite a few Hokkaido pumpkins from my garden, but besides pumpkin soup and roast pumpkin, I don't really have that many pumpkin recipes in my repertoire. Please hit me with your best savory recipes!

Hi all, Does anyone have a technique or a recipe they like for a tofu scramble? I eat eggs but had a great tofu scramble at a vegan restaurant recently and am interested in trying it out at home. It doesn't necessarily have to mimic the taste/texture of eggs as long as it tastes good!

Edit: thanks, all, for the suggestions! I've got some great new things to try.

Hi! It's my first time posting here and also my first time taking a crack at vegetarian cooking so I'm really sorry if i can't explain myself very well or use inadecuate terms.

As the title says, I'm planning to host a small BBQ with my friends and my best friend is a vegetarian, Obviously I'm not gonna serve her meat but I'm not gonna give her just a salad and call it a day. I don't want her to feel left out and have a complete BBQ experience (She's never been to one even before she became a vegetarian) but with vegetarian recipes, so, what can I cook to make it feel like a Meat BBQ and serving more than salads? Any advice is great, I really want her to feel included and have a good time enjoying the BBQ.

Thank you guys so much in advance for your advice!!

Hey guys! I was vegetarian many years ago and interested in getting back to it: one thing that important for me to eliminate again is my milk in my coffee. I’m a HUGE coffee fan and have tried some vegan creamers in the past but never found any I like so I figured I would ask here for any advice ♥️ I tried drinking my coffee black but I just can’t stand it. I grew up amongst dairy farms, and as u can imagine grew up as dairy being a huge part of my diet so i have been able to give it up everywhere but not with my coffee 💔any help would be so appreciated!

Edit: it was pointed out to me that I should have posted this on the vegan subreddit which is right, my apologies ♥️also, I’m amazing at the suggestions here, thank you so so much!

I'm pretty sure I grew up hating cooked vegetables because my mom's were always mushy. Now that I know you can make them crunchy, what vegetables can you get the crunchiest? Any special techniques?

I'm trying really hard to cut meat out, but the cooked vegetables for me is an issue.

When we were in Barcelona last week I had a tofu patty that changed my life. It was breaded and kind of looked like the chicken in a chicken sandwich. Does anyone have a good recipe/preparation for this? The patty was super thin.

Has anyone tried this? I'm very interested but do not want to waste the money and product if it's not good.

I made some awesome mushroom gravy for poutine tonight, but I'm realizing I made an absurd amount and have at least 4 cups to work through. I don't think it would freeze well, but I'm not sure. Please send me ideas about how to use it!

Edit: Thank you for all of the ideas, here's the recipe! It's vegan/GF

1 c. cashews 1 T vegan butter 1 large onion, diced 1 T minced garlic 1/4 c. dried mushroom powder (just blitz 3/4 c. dried shrooms) 1 tsp Poultry seasoning 1/2 tsp granulated onion 3 c. water 1 russet potato, peeled and rough chopped 1/2 tsp ground black pepper 1 T fresh thyme 1 T fresh rosemary 3/4 tsp. salt 1 c. vegan milk

1. Soak cashews overnight OR soak in boiling water ~30 minutes.
2. Heat saucepan. Add: butter, diced onion, garlic, mushroom powder, poultry seasoning, and 1/4 tsp granulated onion (can sautée for a few minutes). Then add: drained cashews, water, potato, and black pepper. Bring to a simmer, reduce heat to low for gentle simmer for ~30 minutes.
3. Let cool slightly, then blend. Add and blend thyme, rosemary, 1/4 tsp granulated onion, salt, and milk.

Notes: I fully omitted the milk for a thicker gravy, and I'd add it gradually based on personal preference. I also added a pinch of MSG. I also used dairy butter successfully.

This is the only time I've ever had real issues when it comes to being vegetarian. I always feel like such a needy and tedious jerk but dude I don't want to taste bacon and ham in my veggie sub!

I am new to eating tofu but freaking love it now. I have only ever sauted it in a pan with some marinade and was great but didn't seem to cook enough.

What way would you recommend for really good and consistent textures? I'm hoping to have them crisp up a little but but without deep frying them.

Hi, new here and new to Veg World. I was diagnosed with alpha gal while touring South Asia. It’s mild enough I can still eat eggs and dairy, but land meat is no longer my friend.

There was a little independently owned diner near me that closed down after the height of the pandemic. They had a pita sandwich special that had a vegetarian option—lettuce, cheese, secret sauce and something I can best describe as crumbled meatless sausage in texture, though it didn’t taste like breakfast sausage. Put it together in a pita with all the other goodies and it was glorious. I have no idea what to get or where to find it, so please spam me with recommendations!

I can't stand sweetcorn, avocado, mushy peas, baked beans and olives 🤢

In celebration of Kamala picking Walz as her running mate, there’s been some discussion around the house about trying hotdish.

Someone shared a recipe with me on a different group that they do vegetarian, but it calls for faux meat which we don’t typically eat.

Picked up some extra firm tofu for a different dish that just unexpectedly fell apart in my tofu press.

So it’s now tofu crumble and I’m trying to figure out how to make this act more like faux beef in a recipe that calls for meat, chopped onions, cream of mushroom soup, green beans, sharp cheddar cheese and tater tots.

Any recs on how to get there?

Inspired by the post on Portugal. Husband and I are traveling to Croatia end of Aug. I was wondering what options do we have. Google searches reveal a few bakery options. Fast food isn't a thing. Would be helpful to know dish names or modifications we can ask for/restaurant names so I can make the reservations ( a YouTube video tells me to reserve in advance in general since it gets fully booked). We are going to be in Zagreb, Zadar, Hvar, Split and Dubrovnik.

Thank you in advance!!

just saw a brand called tindle in my local grocery store in PA I feel like maybe it’s been out in other countries/areas but not near me! have any of you tried them? they had quite a few options

Edit: I'm not dissing HappyCow, I use it almost every time I go out. HappyCow has to work the way it does in order for every restaurant to fit it's standards.

I think HappyCow mostly has restaurants with dedicated marketing managers that have time to enter their restaurant into their database, but these restaurants are normally a lot smaller. Oftentimes they're even better than the "Sells beyond burger, get it without cheese" recommendations on HappyCow.

Here's some kinds of restaurants to look for on Google or in person:

1. Indian Vegetarian restaurants. If you live near an area with a high concentration of Hindus you might be able to find a few (use Google Maps or ask a vegetarian Hindu in the area) Obviously these are good options because they're 100% vegetarian, including no rennet (Paneer has no rennet) or gelatin. Also much cheaper than that cheeseless beyond burger.

2. Ethiopian restaurants. Check the menu in advance, but many Ethiopians practice the "Black Fast" during Lent, which involves no food during sunlight and a meal without meat, eggs or dairy while it is dark. So these places will have entirely vegan platters with tons of care and effort put into them.

3. Many restaurants in a large downtown US city. Obviously check the menu first but more hipster places generally have a few well-crafted vegetarian options despite often not being on HappyCow.

Hi all,

Myself and my vegetarian wife are going to Azores, Porto, and Lisbon next month. Would love any recommendations for vegetarian food!!

Hey veggie family! Thinking about getting into cooking Ethiopian food because I like food cultures that are naturally very plant based without having to do a lot of substitutions.

Anyone have a blog or cookbook they'd recommend?

Hii! I'm moving abroad in 2.5 weeks. Before i leave, my family and I decided i should make a couple of vegetarian dinners for the whole family to enjoy! (everyone is a meat eater besides me, so i usually eat a separate dinner!)

I'm thinking up ideas and one thing i'd love to do is a risotto! Outside of a classic risotto with parm and broth, does anyone have any great more complex-flavored vegetarian risottos they like to make? diff veggie/flavour combos? only requirement is no mushrooms!

thanks!!

EDIT: thank you everyone for all the amazing ideas!!!! soo many to decide from that all sound soo delicious.

(i want to make all of them now, maybe i'll try to do a risotto a week when i get to my new place.)

Ingredients:

• 1 can of chickpeas
• 2 tbsp lemon juice
• 3-ish tbsp of olive oil
• 1 tbsp tahini
• 2 tsp minced garlic
• Salt, pepper, cumin, & paprika to taste

Steps:

1. Drain & wash chickpeas, pour into a bowl
2. Mash chickpeas thoroughly
3. Add lemon juice, minced garlic, tahini, & olive oil to bowl & mix
4. Stir in salt, pepper, cumin, & paprika to taste
5. Garnish as desired

Cooking on days I work is sometimes fun, but often something I just get through. When I'm off or don't have to work the next day, I can really enjoy it. I'm curious to see what you're planning and, if relevant, how you're making it easier on yourself.

This weekend I might be going to a local veg*n meetup on Saturday afternoon which will include a meal, so I'm planning some meals but not exactly when we'll eat what. Will probably include some combination of:

• mushroom fajitas with onions and bell peppers, guacamole, and pico de gallo with a side of cumin black beans (cooking the black beans overnight in the slow cooker tonight)
• barbecued tofu on a bun with caramelized onions, crispy fried mushrooms, and pickled jalapenos (onions are already caramelized, did a huge batch of those yesterday using the ATK method--will likely be having some with pasta tonight, quick pickling the jalapenos today)
• black bean chili--with corn muffins if it's cool enough to turn on the oven
• misir wat and tikil gomen (ethiopian spiced lentils and a turmeric potato and cabbage mixture) I might make this tomorrow or Friday night, actually--my grocery delivery sent me the biggest cabbage I've ever seen and I need to cut into that monster because it's taken over most of a shelf in my fridge
• salad of apples, blueberries, red onions, toasted walnuts, and romaine with a vinaigrette--I have walnut oil, so I was thinking walnut oil and balsamic vinegar? not sure how best to season it though--if anyone has any thoughts would love to hear them!

I'm planning a meal with friends, with one vegetarian guest in my dairy free home. I'm planning on making my sides vegan but I'm worried there's nothing hearty enough. How would you feel about having your options being bread and dips (hummus, garlic confit, pesto), a grain salad and a vegan pasta? Would you come out hungry/ unhappy? The full menu is these sides+ chicken for meat eating guests. Edit: not sure if this post is against the rules, if it is please lmk and I'll take it down :)

I am on a mission to make beans even somewhat edible so I can use them in repices. The problem is that regardless of if I use dried or canned beans the texture is horrible with the exception of edamame.

So is the a different variety of bean that has a similar texture? Maybe even a recipe for them?

I usually bring some celery and carrots to snack on throughout the day. More and more lately my celery tastes very bitter green and is tougher than it used to be. My carrots also seem more toothy and hard. I feel like I'm going crazy because I can't find any info on it

EDIT: I'm sorry my flippant use of the term gmo has got people riled up.....I'm really just trying to figure out what happened to my veggies

This one is mine: a Polish commie-era vegetarian cookbook from 1957. I love the super basic ingredients, make by hand approach. I inherited it from my mother, even found some of her handwritten recipes between the pages.