54

There are no health concerns with microwaving food. Microwaves excite water molecules to heat food, they don't change food or make it dangerous. When a product says do not microwave it means one of 3 things: The packaging is not meant to be microwaved: heating some types of packaging can cause bad tastes or smells in food, or cause the packaging to release ...


49

My response to this kind of question is always just ask, and if you absolutely can't, err on the side of caution. I'm assuming here that you're talking about a pretty thorough heating and brushing. If you're leaving a bunch of meat stuff on the grill, that someone could conceivably taste, that's not good - you certainly shouldn't be risking food that ...


36

Depending on what food you are trying to imbue with a smoky flavour, you have multiple options. I here focus on methods that will just give you a smoke flavour, rather than smoked ingredients. Actually smoking the food seems an obvious suggestion. The internet will suggest any number of ways to set up a smoker at home, although you might not want to go ...


30

Depends on the person but typically... no. I'm not sure how bad cross contamination is in terms of food safety, but grills are high heat, though you might not always heat the food through. Many observant vegetarians however would minimally prefer separate dedicated utensils and cooking surfaces not used for meat. I personally wouldn't eat it, as a ...


26

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 ...


18

In addition to the other good answers, I would add that a lot of the smokey flavour in Mexican foods comes from the chili varieties used. A good variety for smokey flavour is Ancho (dried Poblano), which are very mild, but have a delightful smokiness to them. They are a key ingredient in some of the very popular sauces like Adobo and enchilada sauce. I ...


16

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.


13

Imagine if someone grilled a cat or dog, and then rinsed the grill surface to cook your burger. Would you be happy? This is how you have to think about it. I am not vegan or vegetarian but used to live with someone who is. I always used separate pots and pans and utensils. Don't recall ever having a cook out or how I handled that. You can designate one of ...


11

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 ...


11

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 "...


10

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 ... ...


10

A number of Chinese restaurants are happy to prepare it without pork or beef. I've seen it with pork (most common) or beef (sometimes). A vegetarian Chinese place that I occasionally visit uses a "vegetarian ham" along with some vegetables like peas to augment the custardy texture of the soft tofu. I like to add some ja tsai (zasai, depending on ...


10

The answer to this is yes: avoid meat-based broth. From a dietary perspective, meat is unsettling to the stomach of a long-time vegetarian, and quite possibly repulsive, and the fact that it's broth (and thus, perhaps, "not really meat") is not the kind of call you want to make on behalf of someone who defines their own dietary restriction. I have had ...


10

The differences are as follows: Quinoa is a pseudocerial coming from goosefoot wikipedia. It is one of the trendy "superfoods" because it has a very high nutritional value ánd is gluten free. I have always used it as a grain substitute and do not know if it's any good as the main ingredient for a burger. Quorn is a meat substitute made of mycoprotein from ...


10

Good quality mild/sweet smoked paprika does have quite a smoky flavour. Pimentón de la Vera is a Spanish variety that's reliable whatever the brand (dulce is what you want, not picante). Adding some cumin helps bring out the smoky flavour, though the flavour of cumin isn't exactly smoky. If that's not enough, and using more gives too much of a paprika ...


9

There are plenty of "non chicken" broths out there that are vegan/vegetarian. For example: http://www.imaginefoods.com/content/organic-no-chicken-broth Otherwise vegetable broth in general is very simple to find. I don't think you have to worry much about a vegetarian "missing" the taste of chicken or finding it lacking if you use veggie broth. I haven't ...


9

The Moosewood Cookbook, by Mollie Katzen, is often regarded as a sort of bible of vegetarian cooking. It's one of the best-selling cookbooks ever, not just among vegetarian cookbooks, and helped show Americans that they didn't always need meat to make good food. The original is from 1977 and may be harder to find, but there's a revised version, The New ...


9

It seems like you are primarily interested in reproducing the umami of the meat. Tofu does in fact have glutamic acids that will add to the umami; just make sure to thoroughly dry the tofu (extracting as much liquid as possible) before use. In addition, you can use minced mushrooms, as Stephie mentioned in the comments. You can also experiment with adding ...


9

I am definitely not a vegetarian, but I do love vegetables. The flavor of meat cannot be reduplicated by vegetables, but there are definitely certain things you can do to help. Smoke Seasoning Two common varieties are liquid and powdered. Usually, when I think hamburger, I think char-grilled. Liquid smoke can be incorporated with certain things to enhance ...


9

There is a huge variety of motivations and feelings involved in the choice to not eat meat. If you're serving a large group, it would be best to choose the safest option and use separate surfaces and implements. However, if just serving some close friends, it may be worth asking them if this is suitable, assuming you are confident this question will not ...


9

I distill my own whisky (it's legal here in New Zealand). Occasionally if I want a really nice smoky flavour to the endproduct and I can't be bothered with actually smoking oak pieces, and I cheat a little bit instead - I add a few teabags of a chinese tea (Lapsang Souchong tea), which is basically liquid smoke in a tea bag. You may be able to use that idea ...


8

If you freeze a block of regular (non-silken) tofu, it will take on a flaky texture kind-of-sort-of like cooked white fish. If you combined this with the fishy flavor of kelp powder, you might be able approximate something cod-ish. It might be easier to identify what aspects of fish you want to replicate and aim specifically for those. For instance, if you ...


8

If you are looking to smoke the sausage without a casing I would suggest forming your sausage into a leaf, grape or banana or into a corn husk. The banana or corn husk are not edible but the grape leaf would be good to go. I was going to suggest eggroll wraps or spring roll wrappers but I don't think that would be smoker friendly.


8

If you're looking to parboil, likely your best bet is one that you've already dismissed -- inedible casings that you'd remove after cooking. You might even be able to get away with clingfilm, parchment paper or non-stick aluminium foil. If you really want an edible casing, they do exist, just enter 'vegetarian sausage casing' into your preferred internet ...


8

Vegetarians don't eat any animals including fish. Those who don't eat meat but fish are called pescetarians. For practical reasons, sometimes pescetarians say that they are vegetarians, as Joe says in his answer in this question: I read something recently (might've been a blog, might've been some online publication), explaining why the person called ...


8

Let's recapitulate the textural options you have: Crumbled firm tofu, sauteed (with or without some soy sauce and/or wheat paste - mind the color you want too!) Brunoised/minced fresh/reconstituted shiitake mushroom (potent taste, and you get a great stock from rehydrating :) ), sauteed. Brunoised/minced "perfectly normal, western mushroom" (Cremini, ...


8

The meaty taste is Umami. It is the flavour of monosodium glutamate, in the same way that salty is the flavour of salt. Both mushrooms and tomatoes of the right variety are quite rich in it, as is yeast extract. You can also just buy the stuff commercially. Don't worry about the stigma attached to it, it's not actually toxic or anything.


8

On the Beyond Meat website there's no mention either way of microwaving (other than the section that reproduces the packaging you've already seen), however searching their tweets reveals that they concede it's possible, though undesirable, to microwave the stuff: https://twitter.com/BeyondMeat/status/615620476862230528 while you can microwave the #...


7

Hot dogs are a an example indigenous to North America of a class of sausages called emulsified sausages. The meat and fat are ground so finely that they emulsify together into a smooth paste. Other sausages of this type include German Frankfurter Würstchen (of which the hot dog is a descendant) and Italian Mortadella (which is also the pre-cursor of the ...


7

Just use vegetable broth. It's sold in plenty of stores, though you can certainly make your own too, lots of recipes out there. The most canonical ingredients are onion, carrot, and celery, with some assortment of herbs and seasonings, but you'll also sometimes find things like mushrooms, peppers, tomatoes (surprise!), and even root vegetables! It's hard to ...


Only top voted, non community-wiki answers of a minimum length are eligible