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30

Pardon my rampant vegerianism, but the trick is not to substitue meat at all. I generally get my nutrition from other sources, without using meat substitutes at all. Unless I really feel like a certain recipe that I used to like back in my meat-eating days. Use beans, lentils and whole grains for protein. Use nuts, seeds and avocadoes (or any other fatty ...


28

This depends on what you mean by a gelatin "substitute". What you have to understand is that while most hydrocolloids have gelling and stabilizing properties, they are not simply interchangeable. You can't substitute one of them 1-for-1 where you need gelatin and expect everything to just work. A great place to start would be the Hydrocolloid Recipe ...


21

People choose to eat vegetarian diets for a number of reasons. Not only might the flavor offend your guest, but it may cause them to be physically ill. You can substitute vegetable stock or broth for the meat products you are accustomed to using. Mushrooms lend a meaty flavor to dishes they are used in and could potentially be used to replace your meat. I ...


19

The big difference between a healthy meat-eater's diet and a healthy vegetarian's diet is simply where the protein comes from. The proteins our bodies use are made up of 22 amino acids, 8 of which we cannot make in our bodies but need to get from outside sources. Different food groups have strengths in different ones of those 8 amino acids. To make a ...


18

Mushrooms. They're delicious, and you can get them dried in bulk if the local selection of fresh doesn't suit you. Chop 'em up (re-hydrate first if dried), saute 'em, and toss 'em in...


17

Without further qualification, if someone refers to themselves as vegetarian (in America), the general assumption is that they are lacto-ovo vegetarian. That means they don't eat animal products that require killing the animal, but eggs and dairy are fine. Gelatin comes from a dead animal (unless they start harvesting it with arthroscopic probes :), so it is ...


17

The Umami information Center has a list of Umami-rich foods along with natural concentrations of glutamate. I've copied some of their list below (included some meats for comparison) in case the link disappears (concentration number is mg glutamate/100g food). There's also some information at the above link about how to prepare the foods to maximize the ...


17

Meat lasagna minus meat will not be as satisfying - it'll be missing both a flavor and texture component. And tofu by itself does not have much flavor, especially compared to the rest of the lasagna. Substituting for meat is a broad question, as you'd see if you'd tried searching for vegetarian lasagna. If you're determined to make something that's as close ...


14

For pan frying you probably want to start with a firm tofu. It's a good idea to press the tofu to remove excess water: wrap the tofu in a cloth and place it between two cutting boards, weighting the top cutting board with a heavy book or other similar object. Wait at least twenty minutes (you can prepare the rest of the vegetables/onions for the stir fry at ...


14

You don't specify that you're looking for a natural source, so consider that Monosodium Glutamate (MSG) is basically nothing but a concentrated dose of umami (which is defined by a relatively high level of L-Glutamates). It's not too difficult to find, especially if there's a bulk food store near you. You can also find it marketed as Accent seasoning (MSG ...


13

Seitan could work for this. It's a meat-substitute made from wheat protein (i.e. gluten). It generally comes in lumps/patties, but can be easily minced/ground/chopped or whatever.


13

I'd recommend Mark Bittman's "How to Cook Everything Vegetarian", I use it all the time. It's certainly what I would call comprehensive; besides containing tons of recipes for everything from entrees to breads to soups, the sections are prefaced with tips on how to improvise or switch up the recipes as desired, including vegan alternatives.


12

For many dishes mushrooms are a great meat replacement.


12

Yes, there are multiple substitutes. I can't explain it myself any better than here, but I have tried to summarize it: The best substitute for egg in a dish depends on the dish itself (because the function of the egg isn't the same in every dish). As a general rule, the fewer eggs a recipe calls for, the easier they will be to substitute. Also consider how ...


11

Don't neglect beans and lentils. Other than soy and hemp, lentils are among the most concentrated plant-based protein source. Fava beans, black beans, and chick peas (garbonzo beans) are also good.


11

Cooked tofu will keep almost as well as raw tofu, and it will be lighter, as the water will be gone. Depending on how long you're planning to camp, you can just fry it all at home, then reheat small amounts of it for dinner.


11

There are substitutes, but eggs have very important effects on the texture of dough and are therefore hard to substitute. You will need to experiment a great deal until you hit on the correct texture, because you'll need to tweak all other ingredients and maybe include new ones, e.g. substitute part of the butter and use cream instead to account for moisture ...


11

Freezing is bad for things which have a special structure and lots of water. Everything else should be OK with freezing. The prime example of a thing which behaves badly when frozen is a fruit. It consists mostly of water, but is firm instead of liquid because the water is contained within a cellulose structure created by the cell walls of the fruit. When ...


11

According to the nutritional information posted on their website Domino's uses a blend of Mozzarella, American, Cheddar, Feta, Parmesan, and Provolone Cheeses. Somebody, apparently, with similar concerns asked Domino's and received this response: excerpt from letter, emphasis added: Domino's Pizza Diced Cheese for Pizza is a specially produced cheese ...


10

I'd recommend thinly sliced and seared shiitake mushrooms for an umami boost and appropriate texture. Really get a nice brown crust on them.


10

Vegetarianism is not clearly defined, but a catch-all for various dietary choices. Some vegetarians, will just simply not eat red meat, but would eat fish and poultry. Gelatin and Rennet (found in cheese) may or may not be included. I have friends who don't eat mammals, and others who won't eat anything warm-blooded. Lacto-Ovo vegetarians will eat eggs ...


10

Rather than vegetables, how about roasting up some tofu or tempeh? Both will pick up the taste of the marinade easily. If you want to stick with vegetables, marinate different colors of bell peppers, zucchini or yellow summer squash, eggplant and portobello mushrooms in the jerk marinade and make vegetarian kebabs.


10

The suggestions to use MSG, Marmite (any strong yeast extract) and Parmesan are all very good. I tend to add MSG if food is just for me, as many people complain about it as an additive despite it's ubiquitousness in nature. In certain dishes, just adding a small chunk of parmesan to the mixture works very well. I sometimes use "Mushroom Ketchup" for this ...


10

Most likely, they are using a softer tofu than you. For whatever reason, the US is infatuated with unusually firm tofu, and supermarkets emphasize the "extra firm" varieties. In Asia, especially Japan and Korea, but even in China, most applications call for a softer, more custard-like tofu. If it's soft inside, when you deep fry the tofu, it should stay ...


10

Your question seems to have two parts: With what do I replace chicken stock to make the dish vegetarian and How can I add some zing to the dish for added interest? To answer 1, I'd make a hearty vegetable stock from scratch. Recipies abound. Alternatively you could rely on a bought stock but I find that these can be overpowering and of course you have ...


9

Gelatin is not vegetarian as it is made from dead animals... any vegetarian, from ovo-lacto in the liberal end to the fruitarian on the extreme end should have an aversion. A person who eats fish and/or poultry is by no means a vegetarian, just a selective omnivore. If you need a similar product fruit pectin is a good alternative.


9

I would say that Madhur Jaffrey's World Vegetarian, with 650+ recipes, has been a source of great inspiration for me. It's comprehensive and boasts a great number of different styles and ingredients. Additionally it's informative, offering a lot of history about the foods, the places they have come from and the people who developed them. It strengthens the ...


9

I have been around vegan meat/fish substitutes for a while being vegan myself, and often you can find (in specialized vegetarian stores - especially asian vegetarian stores or online) stuff labeled as "vegan fish" which most of the time refers to soy, seitan or some other protein pieces with a seaweed "skin". Sometimes recipes call for linseed oil ... ...


8

" ... I am concerned that if I don't deliberately plan meals that provide what we'd normally get from meat in some other way it will be a problem ..." I think this is a common misconception. In fact most people in "developed" countries get more protein than they need (and protein is essentially the only [Edit: energy-providing] nutrient in meat other ...


8

Having pan-fried about a zillion pounds of tofu in my life, I can help you out here. Kevin is on the right track with getting the water out, but you don't need to get it out of the whole thickness of the bean curd, just the surface, so that it will brown and get crisp. Here's how I do it, works every time: (1) Cut the tofu into the desired shape - cubes, ...



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