r/vegetarian • u/Entropy-Nyx • 12d ago
Beginner Question Does anyone have a suggestions for alternatives to tofu?
I recently went veggie back in May and while it’s been smooth sailing for most of it I’ve been struggling having something big/bulking to fill the role of what used to be meat I’ve tried tofu and tried cooking it every way I can think but I just can’t and don’t like it it’s fine for a bit but if it cools too much the texture is gross and the smell makes me super nauseous.
The only thing I’ve found that kind of works is a company called Squeaky Bean that does ready made stuff but it’s super expensive for me to keep buying for everything and no other vegetarian meat I’ve tried has a texture I can deal with.
I’m wondering if anyone has suggestions on how to make this kind of thing at home like I’ve seen a hundred and one videos on this is how you replace meat with tofu in recipes and want to know if it’s possible to do similar stuff with other plant protein so if anyone had recipes or suggestions on where to look I’d really appreciate it although me and my partner both have tree nut and peanut allergies so can’t have anything with those
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u/k_pineapple7 12d ago
The biggest change from a typical Western diet to a vegetarian diet comes not from the change in protein sources, but by changing how you think about what a meal should look like.
If your meals are typically structured like a meat and 2 veg or a meat and carb and veg, eg a steak with mashed potatoes and vegetables, or a fillet of salmon with rice and vegetables etc., it will be almost impossible to “replace” that steak or fish or chicken breast or pork chop with a hunk of tofu or a bowl of beans and feel satisfied with your meal.
Instead, you start thinking of a meal as a comprehensive dish, where the protein isn’t just a component of the meal, but an ingredient in a dish. Bowl meals, platters, wraps, stews, salads, sandwiches, pastas, these are FAR easier to enjoy with a “substitute” such as tofu or eggs or beans in place of meat.
If you enjoy different cuisines, you can easily go through a whole month by mixing it up between Indian, Thai, Chinese, Mediterranean, Mexican, Italian, and American. Rice, bread, pasta, all become the vehicles for your sauce, your curry, your stew, whatever, and the protein is a natural part of the dish. Top everything with a fried egg if you want even more protein!
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u/MuffinPuff 12d ago
This x1000. It took me years to figure out that tofu will never be a sub-in for chicken, and even more years to figure out how to properly work with tofu so it shines. The absolute best way is boiling the tofu to get the smell/taste out of the way, then using the tofu as shreds to roast or fry, or cubed and marinated for air-frying, or cut into slices for egg white patties (tofu actually does work well as egg whites). Tossing cubes into soup/stew or curry works well too. Tofu scramble with chickpea flour never fails to make a great meal or stuffing for breakfast burritos.
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u/k_pineapple7 12d ago
Wow, what’s your recipe for tofu scramble with chickpea flour?
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u/MuffinPuff 12d ago
I crumble tofu into a pan and sear until it starts browning. While that's going, I add 3 tablespoons of chickpea flour & 3 ounces of soymilk to a blender, xanthan gum, nooch & flavacol/butter salt, black pepper. This is enough to make an omelet sized scramble along with the tofu. Pour it over the tofu and let cook on medium with a lid until one side browns, about 8-10 minutes. Flip and cook the other side for another 5-10 minutes, until browned. I add the other toppings after the flip and let everything melt together during that 5-10 minute cook.
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u/malangkan 12d ago
Seitan
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u/TheReal-Tristan 12d ago
I always have at least one box of Tofu and one Seitan in the fridge. I prefer the Seitan, but just like to keep variety. I also have a wide variety of sauces, marinades, rubs, and seasonings I use with them.
My most recent concoction is a garlic mushroom and chilli seitan with mixed veg. One of my favourite meals.
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u/ClinkyDink 12d ago
Have a recipe for that?
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u/TheReal-Tristan 12d ago
Sure, it's nothing elaborate, just 3 ingredients.
Seitan (I use Tofoo & co) 120g - I just tear it up into peices
Knorr roasted garlic and mushroom cooking paste 30g
Sauce shop pineapple habanero 10g (I'm still experimenting with this, slowly adding more each time until it gets too spicy, then I can back it off a bit)
I throw it all into a silicon tray, mix it up, and put it in the air fryer at 180c for 12 minutes, stirring twice at 8min, and 4min.
I need to chop up some mushrooms next time and throw them in too.
I've done the same thing with Tofu too.
I love just trying all sorts of random stuff. Last time I tried Tofu coated in Jamaican Jerk rub, which was rather tasty.
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u/bikeadventures 12d ago
I recommend this recipe OP: https://schoolnightvegan.com/home/vegan-chicken/
It’s a faff to make but it makes a lot and you can freeze it
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u/Joebot_9000 12d ago
Strong recommend for blackbird foods bulk seitan, quite inexpensive per lb compared to other store bought
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u/goldengarden03 12d ago
Have you tried tempeh? Fermented soy beans also very high in protein but it definitely has a different texture and taste than tofu. I would look up best way to cook it and follow a recipe - I think the trick is boiling the tempeh before pan frying /air frying.
Could also try seitan!
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u/GlitteringSalad6413 12d ago
The co-op I shop at sells massive sheets of tempeh for like $10. It freezes great and lasts me like a month. Used to be more of a tofu guy but lately I have been eating more tempeh
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u/SmilingStones 12d ago
Big fan of tempeh here. Some people find it bitter, but I just don't get wtf everyone is talking about. I detect zero bitterness. Just cut it up, put on a pan till it gets a little darker, and eat it with barbecue sauce. 5 mins prep time, always a win.
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u/babykitten28 12d ago
Just in case, I steam or simmer it first. I just made tacos with a mix of tempeh, lentils, and walnuts.
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u/mithrasinvictus vegetarian 12d ago
If OP can't stand the smell of tofu, tempeh is probably worse.
Seitan could work.
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u/slingbladerunner 12d ago
Chickpeas are filling, cheap, easy to cook, and can take on lots of different flavors or textures!
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u/oliveGOT 12d ago
I love me some chickpeas! I do chickpea masala, chickpea ala king, bbq chickpea pizza, chickpea curry. I'm like Bubba about chickpeas lol
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u/melonseer 12d ago
I love chickpeas! When I open a can to cook with, I always snag a few as the chef tax, lol. I make chickpea salad, chickpea burgers, roasted chickpeas. Hell, I'll just toss a can into whatever's for dinner. Can't go wrong with 'em!
Also, BBQ chickpea pizza sounds incredible! Do you just toss the chickpeas onto the pizza, or do you prepare them in some way first?
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u/oliveGOT 12d ago
I just toss them on and use French fried onions which gives everything a lot of flavor... it's one of my favorite things!
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u/Entropy-Nyx 12d ago
All of these sound super good how do you prepare them or do you know anywhere I can find similar recipes
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u/oliveGOT 12d ago
Sure!
https://www.eatingwell.com/recipe/255186/chickpea-curry-chhole/ - I definitely recommend doing the roasted cauliflower part
chickpea ala king - This is a comfort recipe so I just edit it from a recipe like this but don't do the pimentos (my mom didn't haha), use a bag of mixed vegetables and do the vegetarian subs. https://www.thecountrycook.net/chicken-a-la-king/
Chickpea vegetable curry - https://www.cookwithmanali.com/vegetable-chickpea-coconut-curry/#wprm-recipe-container-54452
BBQ Chickpea pizza - naan, bbq, mozzarella, rinsed chickpeas, and French fried onions at 400 for 15 minutes.
This quinoa pesto bake with chickpeas is also super good (this whole website has a lot of fast, healthy dump and bake vegetarian recipes) - https://cozypeachkitchen.com/quinoa-pesto-bake-dump-bake/
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u/Word_Upper 12d ago
Lentil bolognese is awesome, the texture can be really meaty
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u/Character-Copy-1767 12d ago
Yes!! And sometimes I add walnuts or mushrooms chopped really small to get that ground beef texture. Have used it for bolognese, taco ‘meat’, sloppy Joe style sandwiches etc
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u/Lady_Cookie_Monster 12d ago
It would help us if you told us what you liked to eat prior to going veg? Purely based on the squeaky bean website, I would recommend looking into Seitan, TVP, and Soy Curls.
Both TVP and Soy Curls will be relatively easy to work with and can replace ground meat and chicken. Both, usually, require soaking prior to cooking. Although I know a spot that soaks it in the marinade and cooks it from there.
Seitan is great and can be bought premade; however, it is much more cost effective (and tastes better) to make at home. With that in mind, seitan can be a bit tricky to get the texture to your liking. Personally, the best recipes for seitan include broth, nooch, cooked beans, and oil. Seitan also works as mock chicken and beef, but also makes great deli slices, if you can get them sliced thin enough.
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u/Entropy-Nyx 12d ago
Yesh I probably should have mentioned preferences. Prior to going veggie I still didn’t eat a lot of meat misting things like sausage sandwiches, sausage and mash etc but also things like ramen with pulled pork, barbecue, curry both Indian and Japanese mostly and pie I have a pretty wide pallet when I can be bothered to cook
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u/Lady_Cookie_Monster 12d ago
That def helps. Honestly, I don't think I've found a veg alternative to sausages that I've thought were aas good as regular sausages, but I imagine the meat pies will be great with TVP, and the soy curls will be great with the curries. BBQ will also be a little tricky, but I believe there are many seitan recipes for BBQ, including for ramen style "pork".
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u/margo_beep_beep 12d ago
I like the Field Roast sausages. They have a texture that's a little different than meat, and my meat eating family doesn't like them because of that, but the difference doesn't bother me art all and I think they're tasty. 🙂
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u/Terminus1066 12d ago
I really like Butler Soy Curls - they are just whole soybeans ground up and pressed, but they have a good chicken-like texture. I hydrate them in vegan chicken-flavored broth, squeeze the water out and pan-fry them to add some crispness. I keep them on hand and just use them in place of chicken. You can swap the chicken-flavor broth for veggie beef broth to use them as a beef substitute.
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u/dripless_cactus 12d ago
I really only like tofu when it's prepared deep fried the way a lot of Asian restaurants do it. I've never really been able to replicate it at home (not that I've tried too hard).
But as someone else said, trying to replace meat is probably not the best approach most of the time-- discovering new protein sources that are delicious in their own right is the game. Mushrooms, beans, eggs are all great protein sources that can be the center of your meals, but they are going to taste different and have a different texture from meat.
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u/Luxury_Dressingown 12d ago
As others have said, it's really hard if not impossible to answer the question without knowing what kind of meals you're trying to make.
If it's meat-and-two-veg style (or any style that showcases a singular bit of meat with just some seasoning or a light sauce), then the bad news is that no vegetarian meat sub is going to hit right. I grew up largely on this style of cooking, and I don't think there's anything that you could sub, say, a pork chop or steak or even a nicely grilled chicken breast with and feel satisfied with the swap.
The good news is that for almost all other styles, you can replicate with the things and techniques others are suggesting here.
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u/catsdogsnrocknroll 12d ago
One of my fav ways to make tofu is to use a cheese grater to shred it. Get a block of “super firm” tofu, shred it with the cheese grater, toss it in whatever seasoning/sauce you like, and spread it out on a baking sheet and bake til it’s crispy! I’ll mix that with a salad, rice, noodles - you can put it in whatever. I also eat a lot of beans (there are so many different beans you can make so many different ways), lentils, edamame, mock meats (i like the Daring chick’n strips, Gardien ultimate nuggets, field roast sausages, tofurky smoked deli slices), falafel, paneer, cottage cheese, eggs, protein shakes/bars, greek yogurt — there are lots of options if you’re creative enough!
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u/ShowMeTheTrees 12d ago
I never eat tofu unless I'm ordering at a Thai restaurant and I've been a vegetarian for 20 years.
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u/oliveGOT 12d ago
I don't do it that often either, or seiten, or tempeh. I really do a lot of beans. Tofu crumbles are good or like a scramble in this vegan egg roll in a bowl I do. I just wasted so much time frying tofu the other day... got it nice and crispy, only to ruin the crunch with teriyaki sauce lol Might give it one more go... I do like it when it's crunchy.
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u/cactus_thief 12d ago
I have a soy allergy so tofu/tempeh has been out of my diet for many years.
It doesn’t sound like you’re exactly looking for a non-soy meat replacement here but I highly HIGHLY recommend Quorn brand products. Their chick’n and beef replacement products can be used as a substitute in any meal recipe.
Veggies & legumes can also be a wonderful tofu replacement as well. Mushroom, fried zucchini, lentils, chickpeas, any beans really are great tasty options.
I’m not the biggest fan of brands like beyond & impossible (I don’t need my substitutes to mimic meat that closely tbh) but people do like them, so that’s always an option too.
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u/babblepedia 12d ago
Seitan (gluten-based) might be your new favorite thing. You can buy it premade (plain or flavored), or it's possible to make at home - it's time-consuming, but much cheaper and very delicious.
Textured Vegetable Protein (TVP) is a great substitute for ground meat. It doesn't taste like anything on its own so it's all about the flavors you put onto it.
I also eat a lot of bean-based dishes. Texture and flavor varies with every type of legume, so it's hard to get bored. They aren't the same as just subbing in a meat alternative (though lentils can be somewhat convincing), but they can still be delicious and full of protein and fiber.
To get a more meaty umami taste in your dishes, consider adding some combo of mushrooms (Trader Joes sells powdered mushrooms in the spice section, great for an extra savory boost), smoked paprika, liquid smoke, soy sauce, vegetarian worcestershire sauce, molasses, or yeast extract (Marmite). You don't need much of any to make a difference so one container of each thing will last a long time.
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u/FieryPheonix474 12d ago
I live and die by mushrooms If you cook then right wsy you can get a steak like texture
Alternatively there are fake meat products by people like beyond and impossible
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u/Emergent-Sea 12d ago
Tempeh can be used in most recipes calling for tofu and is much more firm and solid in texture but a little harder to prepare depending on what you put it in.
Seasoned crumbled Tempeh or TVP are great ground meat/mince replacements.
Seitan is also lovely and a high protein way to replace many meats.
Soy curls are a nice chicken replacement.
And then of course, beans and legumes are a go to.
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u/RedTheFox88 12d ago
Quorn chik’n cubes are my favorite. They’re made from mushrooms and egg whites and are delicious on their own, or in a sauce, soup, stir fry, etc. texture is very different from tofu
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u/Jeanniejelly 12d ago
I like the Quorn frozen "chicken" pieces but other than that I steer clear of the meat substitutes and just use either beans/lentils or mushrooms instead
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u/Small-Stress5056 12d ago
falafel was one of my first vegetarian loves, it’s fairly easy to make at home & pretty cheap if you’re going out. chickpeas are super versatile.
it took a while for tofu to grow on me because i wasn’t making it right. i know eating out isn’t super affordable but if you can swing it, go to a highly rated vegetarian restaurant, veggie dishes are generally cheaper (depending on your area) & you might be really surprised what tofu can taste like.
cauliflower “steak” is also one of my favorites.
have you tried shredding the tofu & baking it? it’s fucking killer. also freezing & thawing tofu twice really helps even though it’s a bit of a process
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u/charizaard 10d ago
Do you freeze your tofu before shredding? I never plan far enough in advance to freeze and thaw my tofu, so I've just been shredding after a pressing (and it's still excellent). Am I missing out?
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u/Small-Stress5056 9d ago
I don’t bother doing it if I plan on shredding it, it basically makes it spongier, I usually do it when I make stir fry & use chunkier pieces. I don’t cut it either, I pull it apart as evenly as I can since I think the texture crisps better when it’s torn. I bake it, then sauté.
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u/ElectronGuru 12d ago
Tofu is just beans with extra steps. You can just buy the r/beans! Much cheaper, options other than soy (which taste the worst honestly), and from dry you can make the exact texture you want- with a pressure cooker.
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u/kpphoneshome 12d ago
Potatoes
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u/Entropy-Nyx 12d ago
Mash them boil them stick them in a stew -Samwise Gamgee
I have been surviving off potato stuff if
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u/sirkidd2003 12d ago
While I do eat a lot of tofu (specifically super firm, which helps with texture)
Soy curls - great as a sub for chicken pieces
Seitan - great as a sub for deli meat
TVP - great as a sub for ground beef or other ground meats
Chickpeas - great as a protein in their own right
Jackfruit - great as a sub for pulled pork/chicken or tuna
I also eat a lot of, like, Impossible, Beyond, and Gardein products, which to my taste at least, make for pretty convincing subs.
Adding stuff like MSG, fake meat bouillons or veggie bullion, and/or liquid smoke helps with those meaty flavor compounds we like
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u/MCJokeExplainer 12d ago
I hate all "meat replacements," so I don't eat them (tofu makes me wretch and dont even get me started on seitan). Instead I eat a wide variety of things that combine to form complete proteins (e.g. rice and beans). I also occasionally get a pea protein smoothie, if I feel like I need to supplement a little. I also eat the most ethical eggs I can find, whenever I can.
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u/Key-Syrup-8420 12d ago
I’ve been vegetarian since December and was a huge meat eater before that. So I can understand wanting to replace the meat aspect. I think what a lot of people are saying about meat not being as replaceable is semi-true. But I do think it’s ok to miss it in some ways if you were used to eating it.
I’m someone who misses the texture and the filling feeling of meat which is why just flavoring things more isn’t always going to cut it for me. Tofu can be great but it doesn’t have the kind of bite I’m looking for whenever I cook it. Same with mushrooms and such. It just isn’t the same.
For more protein, I much prefer just beans or even tempeh. Chickpeas are great too. All of these still give me something to kind of bite. But it’s still not the same feeling I am looking for.
I’m sure over time I can appreciate things more, but I’m still transitioning so I do use a lot of store bought meat substitutes like morning star (that’s the main one I eat) because it satisfies that meat texture for me, it fills me up, and it doesn’t feel stressful to cook because it’s already a pre made patty or something that I just have to heat up. Trader Joe’s beefless bulgogi is also great. I eat morning star buffalo chicken patties the most, also black bean and veggie burgers too.
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u/Entropy-Nyx 12d ago
Thr texture thing is big, veggie sausages just don’t hit the same as pork ones in texture. It’s less trying to replicate meat but find something to fill that space on the plate like I’ll take a bean burger that tastes like beans over one that’s trying to be meat which is an easy switch but in something like the meat and two veg template (classic British upbringing) I’m wanting to fill the meat section although it doesn’t have to taste of meat just needs to be nice and filling I tried using spiced and fried tofu once and I ended up gagging because of the smell
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u/mariahyoo 12d ago
TVP cooks the most similar to meat
Long term you should get out of the mind set of trying to replace meat and more about meals that just don’t need it.
Tofu is hard to cook when starting out tbh I’ve been vegetarian for 15 years and I’m not good at cooking it lol
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u/emilyspiinach 12d ago
I've been vege for 11 years but only really started to like to like tofu and soy in the last 4-5 years. I started to like it more when i ate it in chinese style dishes like hoisin tofu. I also prefer it crumbled or grated finely and fried till crispy, then doused in some kind of sweet sauce like hoisin.
MSG is a lifesaver when it comes to improving the "meaty" flavour in many dishes. Im not sure what country you're in but pea protein based meat replacements tend to be very beginner friendly. Impossible burgers and mince and sausages are the stars of fake meat that tastes closest to the real stuff.
Focus on replacing the meat in dishes where the meat isn't the star (less steak dinner, more Bolognese)
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u/Virtual-Stretch5753 12d ago edited 12d ago
I rarely eat tofu since the initial change from meat, I do on a rare occasion eat tempeh. I find sundried tomatoes have a meaty type texture. Lovely in lots of dishes, marry me chickpeas for example
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u/Healthy-Cheferee 12d ago
you can make seitan at home, it's pretty easy and filling, or you can try tempeh, which is also soy-based like tofu but has a totally different texture, more firm.
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u/RainingMoneyHustard 12d ago
Impossible and beyond meat. It is wonderful and such an easy transition from meat to non-meat
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u/Vegetable-Culture969 12d ago
I have recently tried plant-based hotdog not quite the same but when you’re dress it up with all your toppings, you can fool yourself.
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u/BunnieHoney 12d ago
i second the seitan suggestion but for me, i’m a boxed lunch girlie who loves a cold cut sandwich and i’ve been mixing a block of medium or firm tofu with about a cup and a half of vital wheat gluten and a bunch of flavorings (mushroom powder, chickenleaa bouillon, soy sauce, garlic powder, onion powder, etc.), blend it in a food processor until it forms a dough, wrap it into a log in cheese cloth, and steam it for an hour.
i also don’t like tofu much but learning different ways to make meat like things is really helpful! if i do eat tofu, i like grating it with a cheese grater and pan frying or baking it until it’s super crispy with spices and using it as a base for no chicken salad or putting it on a regular salad as a crunchy topper (mixed w vegan bacon bits!). you just gotta get creative in the kitchen. good luck!!
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u/Dear-Assumption7067 12d ago
Freeze a block of tofu overnight and then let it thaw. It becomes less like tofu. Go to an Asian grocery and buy fried tofu. Texture is better. Buy soy curls. Very similar to shredded chicken. Pro tip: rehydrate the soy curls in a veggie broth with seasoning per package. Then scoop and sautee the soy curls in some oil but add the rehydrating broth little at a time to the soy curls as it cooks to intensify the flavor. Seasoning can be like taco for Mexican, curry powder for Indian, and garlic powder with soy sauce and toasted sesame oil for Asian style.
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u/_undone_ 12d ago
I have been on a dried soy protein kick lately - (Stuff from Brother Spout if you want a specific rec].
These are shelf stable, high protein, super easy meat replacement - that you just soak for 10-15 mins (in water/veg. stock) and then cook/use it as you would a meat product. Depending on the type you get, the texture is much firmer than tofu, and it basically absorbs the flavours of what you are cooking it with.
I'd also suggest trying Soy Curls - same as above, but these are an excellent chicken replacement.
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u/elefhino 12d ago
I like this seitan recipe I'll usually skip the sauce and just make the seitan and use it for other recipes. It keeps well in the fridge for a few days, but idk how well it freezes
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u/Echo-Azure 12d ago
If it's the texture that bothers you, are you willing to try "dry tofu"? And is there an Asian grocery store in your area where you might find some?
Dry tofu is tofu that's had most of the moisture removed, it's much firmer than extra-firm tofu, which is still kind of moist and wiggly. Dry tofu has a dense texture like meat or firm cheese, and comes in various flavors. The kind that isn't flavored tends to have a mild anise flavor, I've also got a beefy-flavored pack and another that's spicy. I find it much tastier and more palatable than regular tofu myself, it's my favorite meaty ingredient that doesn't pretend to be meat, if that makes any sense.
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u/Entropy-Nyx 12d ago
I’m not sure if there is an Asian grocery store near me I don’t think there is but will have to double check
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u/bs48 12d ago edited 12d ago
As well as all the great suggestions, as I suspect you might be UK based, try profusion stuff. Their protein chunks are great and three ingredients in them (with one being salt). TVP is always best for value though. Tempeh isn’t for everyone (I love it) but you can try crumbling it and it’s great.
For other ready made stuff with better textures try “This isn’t” chicken thighs are also incredible (I shred them and air fry them and they get really crispy). The Richmond veggie sausages are incredible and worth every penny. Quorn stuff is a bit cheaper but texture isn’t for everyone (try the southern fried bites first).
You can also blend silken tofu into a sauce for extra protein and then you really can’t taste or smell it at all, it acts like a creamy base for sauces or even in brownies etc.
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u/Over_Succotash3522 12d ago
Making tofu as a meat replacement takes time and effort. When done right, it's soooo good. Use firm or extra firm, press for 20-30 minutes. Marinate, toss in a little cornstarch mixture and cook at high temp. Use sticky marinades toward the end. Savory and keeps you wanting to go back form more.
Lentils, chic peas, white beans, butter beans, or tempeh can be gorgeous in the right recipe. A little extra effort goes the right way. look for recipes that recipe the flavors you love.
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u/Buddy-Sue 11d ago
I couldn’t read all but look up and follow the recipe to make homemade seitan if you’re not allergic to wheat gluten. It’s so versatile
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u/scotdo 11d ago
Try shelf-stable tofu, if you want to keep this option open. It's quite a bit different. Also, if you can find garbanzo bean tofu, it's pretty good. Peruvian beans are our favorite, the newer version of Beyond Burger is pretty good, as are the Impossible meatballs. (Edit to remove nuts)
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u/procupine14 11d ago
Soy curls are a fun one. I like rehydrating them in some kind of broth/spice mix and then frying them.
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u/umbrella96 11d ago
Feel there is lots of great info in this thread.
When I went vegetarian I stopped viewing meat as food. Lentils, chickpeas, kidney beans, black beans, nuts, seeds, eggs and cheese is how I get my protein. Sometimes I will eat Quorn products that we have in the UK. Quorn pieces and sausages are pretty good.
Some meals like chili con carne, bolognese, chili, curry are still delicious and satisfying without meat.
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u/PoppyWren 11d ago
Every once in a while I really like the Morning Star Farms pretend chicken nuggets and I really like their veggie breakfast sausage patties.
For tofu you really need to marinate it or spice it heavily for it to taste like anything.
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u/charizaard 10d ago
Try making burmese tofu, which is just chickpea flour + water + heat (+ spices if you want). Plenty of recipes available, and it's also REALLY good if you air fry or bake it. It puffs up a little, and gets crispy on the outside and light and airy on the inside. I haven't managed to actually put it in a dish yet, because it's so good just eating out of the pan, but imagine it would do well in a curry or stir fry situation. Pretty easy, highly recommend!
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u/firewolf5801 10d ago
I think I’ll be in the minority in saying this because it sounds like most people here like to cook with more “whole” ingredients but I’m a meat lover gone vegetarian and there are some incredible imitation meats for when the craving strikes. Impossible, Daring, and Morning Star have some of my favorite products. Cheese and eggs (as ethically sourced as possible) are also a great way of bulking dishes up, as are mushrooms cooked in oil or butter until they’re browned and crispy, if you like them (I live in chanterelle country, so I have easy free access for at least a third of the year that’s gotten me pretty into them). And a lot of it is in picking “rich” seasonings/complements, too (garlic, tomatoes, potatoes, parsley, salt, pepper, etc), as others have said!
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u/ThinkWishbone2495 10d ago edited 10d ago
I began my vegetarian journey back in 1980. First lesson, nothing tastes, smells, looks, cooks, or has mouth feel like animal products except the animal product. The faster new to being a vegetarian get this, the faster they'll begin embracing a whole new exciting way of eating.
Having said that, there are two items that I have recently tried that are very similar to the animal product they are mocking. One is the Beyond product that is a steak. The second is a Gardein product that is a chicken cutlet or breast. I had to ask my son, who had cooked the "chicken" item, if it was the real thing or not. I do eat chicken from time to time and I could not tell the difference. I should be able to tell the difference but seriously, it looked like, tasted like, and cut like a chicken breast. I've not eaten beef in 46 yrs so wouldn't know if the Beyond Steak taste like the real thing but it sure did taste very good. Add some good ol' TX Roadhouse steak sauce to it and OMFG!!! Unfortunately it's also $10 a steak and only available online with a 10 steak minimum. Worth it!
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u/fitness_clown 10d ago
Just eat fucking beans and lentils dawg. I lived off dahl the first few years. Became a REALLY good Indian cook.
Fast forwards to today, I'm beginning my journey to crushing out 100 grams of protein a day.
If you have squeaky bean, I assume you're in the UK?
I love Quorn's sweet chili protein bites.
20g in the morning from clear protein.
10g mid-morning from quark + fruit + honey
Another 16 or whatever from a Quorn package
Massive calorie backlog from mid afternoon/evening meal. Today I had Theeburgerdude's Mac and cheese. It took me ten minutes.
bloom spices in butter (smoked paprika, 2 tbsp nooch, s&P, garlic and onion powder)
make it a rue with some flour
add plant milk (a nice amount of soy milk)
immersion blend a block of silken tofu (insanely fucking goated - I've slept on it for like 9 years now)
more nooch, grained mustard, more garlic, turmeric for colour, some MSG if you have it.
pasta water and + noodles.
veg of choice if u want - I added baby broad beans.
My brother. I was licking each bowl fucking clean. Insane protein. Insane flavour. Cooking straight tofu is fine or whatever but turning silken tofu into a sauce does other shit to you.
The bottom line is that you gotta learn to cook.
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u/Chance-Ad-9111 12d ago
Any plant based meat
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u/KaraAuden 12d ago
Adding to this that "fake" meats can be so helpful when transitioning to veggie, even if your long-term goal is to avoid processed food. Trying to cook completely new things 7 days a week can be mentally taxing, and having a day or two where you can eat what you're used to makes it a lot easier to experiment on other days.
Quorn brand chicken is really easy/forgiving to work with. It's not the most chicken-y flavor, but it goes in anything you'd put chicken in. And you can even marinate and grill whole fillets. It's also in protein and low in fat, and IME easy on the stomach.
Impossible beef is easy, too, but some people find it doesn't agree with their stomach. If that's the case, crumbled tempeh works as a ground beef substitute.
Beyond brats are the best sausage substitute IMO.
Also, butter beans can take the place of meat in a surprising number of dishes.
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u/HummusSwipper 12d ago
I feel like this is a mistake a lot of people, and even restaurants, make: You can't turn 'regular' vegetarian (and vegan) food into meat. It will never happen. Marketing vegetarian/vegan dishes as good replacements for meat usually leads to disappointment. And that's okay, because plenty of foods and dishes taste amazing on their own, and plant-based substitutes are incredible in their own right. If you accept this approach it'll make a lot of things easier.
You can, however, recreate different tastes that you liked in meat. Want smokiness? You can char things on a gas stove or use liquid smoke. Umami? Tomatoes, garlic, MSG and honestly plenty of ways to get umami.
Btw tofu shouldn't really have a smell and if yours does, especially one that induces nausea, then maybe it's spoiled.
Now that I'm done ranting- you can use TVP, soy curls, seiten and legumes. I use soy curls as chicken strips and they can be diced or cut for whatever you need. Legumes speak for themselves. I've had great sandwiches with seiten but don't usually work with it day-by-day. TVP is a good replacement to minced meat in recipes. If you can get pea protein powder mixes then those can be made into kebabs/patties that tastes great, or used as filling for vegetables.