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Questions tagged [vegetarian]

Topics around cooking without animal flesh or byproducts.

Vegetarians vary enormously in what they are comfortable eating, so please specify your preferences in the question.

The most common U.S. definition involves abstaining from any food product that requires animal slaughter. This normally means lacto-ovo vegetarian, which, unlike food, places no restriction on the consumption of other animal products such as milk, eggs, or honey.

Questions that do not specify an additional subtype of vegetarianism will normally be interpreted as lacto-ovo.

Please don't use this tag for just any food which happens to not include meat. It is supposed to be used in cases where it is important to the question that the food is vegetarian (and should stay suitable for vegetarians after a solution has been found).

For general questions about vegetarian lifestyle, see our sister site Veganism & Vegetarianism Stack Exchange.

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What could I use in a vegetarian b'stilla?

I love the idea of b'stilla but not sure I have any great ideas for a vegetarian version. Searching the web I see people trying it with winter squash, chickpeas or seitan. Any other suggestions?
Michael Natkin
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Alternative milk Bean curd

Can milk from beans other than soy be curdled to make a tofu-like product? I know that black beans work, but I am wondering about kidney or pinto for example (or any other). Has anyone experimented on this, before I try to reinvent the wheel?…
Judi
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What sauce / spices can make a tofu steak taste like a beef steak

I had an unbelievably good tofu steak in a restaurant in Tokyo many years ago. I have never been able to reproduce it. It tasted uncannily like a beef steak. What sauce / spices could I use to mimic the steak flavour?
ross j
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Could a cast iron skillet change its ways and be kosher for a vegan?

If this sounds like a ridiculously neurotic question, that's because it is. That said, and discussion aside, according to Par[e]ve kitchen certifications and ordinances around the world (and especially in the United States), how can a seasoned cast…
mfg
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Replace the mouthfeel of consommé in vegetarian soup?

In soups that traditionally include a consommé as the base, such as French Onion Soup, what are some ways to replace the mouthfeel of the gelatin-rich stock when converting the recipe to be vegetarian? Background - I am quite happy with my…
Sam Ley
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Can I make vegetarian soup dumplings?

Soup dumplings, or xiao long bao, are made by combining ground pork with chilled gelatinized pork stock inside a dough wrapper. When steamed, the gelatin stock melts, so that the diner bites into a dumpling filled with hot soup. I can substitute a…
FuzzyChef
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Possible Pumpkin Flavors

I am hoping to try out cooking with pumpkin this year and only know a) not to buy jack-o-lantern varieties for cooking, and b) about making it into sweeter things like pies, cakes, cookies et cetera. I have seen recipes for roasting seeds and…
mfg
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What are the ingredients that make vegan meat taste like real meat?

I tried making a vegan burger in my kitchen before, and it turned out all right. However, when I taste a vegan burger or a vegan hot dog at restaurants or in frozen foods, it seems much closer to the real taste. So I was wondering, what are the…
soundslikefiziks
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How to stop sushi nori tasting too strong?

Vegetarian here (who doesn't eat fish), I love sushi and I've made it a few times at home and the technique is relatively pain free but the taste is just... off. From a shop, usually Yo-Sushi or recently Wasabi (which is an amazing oriental place I…
Chris
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Is there a way to tone down the flavor of celery in an Oyster Mushroom Chowder?

I just created an oyster mushroom chowder with a cashew-cream base for my vegetarian wife who can't do dairy. It turned out OK, but I overdid the celery and it tested strongly like cream of celery soup. Is there any way to cut back the flavor after…
Chris Pfohl
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How to make beans more neutral tasting?

I am looking for a way to process beans, or a variety of bean that is as flavourless as possible, to get a "clean slate" for making vegetarian cutlets
INT
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How do I make tasty seitan in a pressure cooker?

Today I made my first seitan. I mixed gluten some spices and herbs with cold water and kneaded a bit, then boiled in broth for 40 minutes; I failed to leave it undisturbed. When done, the chunks were clearly a great part water, but I threw them on a…
Severo Raz
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How to eliminate rubbery texture in pan fried veggie burgers made with vital wheat gluten

I like making veggie burgers, and one recipe that I use relies on vital wheat gluten (as well as egg replacer) to have a coherent burger. Here are the ingredients for one particular burger: 1 cup TVP ¾ cup Vegetable broth 2 tbsp. Tamari 2…
lemontwist
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What vegetables hold up well for making vegetarian pot pie?

I am trying to make a vegetarian pot pie, but so far I was not successful. I tried with carrots, peas, and cauliflower, but the pot pie was not that good.
apaderno
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How to substitute chicken broth in a vegetarian soup?

I'm making minestrone soup (for the first time) and, on reading the recipe, it calls for chicken broth. Normally this is no problem, but my vegetarian brother is visiting this weekend and I was going to make enough to share. I'm assuming that…
Cajunluke
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