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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.

116 questions
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Cream of Tomato with garlic + cilantro stalks aroma

I've been trying to crack this Cream of Tomato recipe for many decades now that is served in almost all Indian five star hotels and professionally managed kitchens. At the end when it's served, it has a strong and the most fragrant aroma of garlic,…
OldSchool
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Ramen Broth Varieties

I'm trying to gain some variety to my ramen by producing different types of broth. Mostly veggie based, however I'm open to other ideas. I have one type of ramen broth that we like but so far every variation from it has produced a failure. Right…
wvinyl
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How to remove the distinct flavor of vital wheat gluten when making faux meat?

How do I remove the distinct protein flavor of vital wheat gluten when making faux meat?
Barbicane
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Matzah meal as a binder in veggie burgers

I'm experimenting with veggie burgers, and I keep seeing rolled oats and breadcrumbs in recipes such as this one. However, I grew up in a Jewish home where the binder in recipes such as this one would be eggs and matzah meal. In what ratio can I…
PixelArtDragon
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When making Vegan Carnitas, BBQ, & etc., is canned green jackfruit superior to fresh green jackfruit? What about frozen?

weI have seen a lot of debate regarding the use of green/young jackfruit as a meat substitute in vegan cooking, but the opinions i find on the subject are all simply reading copy, or incorporating third and fourth party quotes or talking points into…
Rachelle Greene
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Flavour Enhancer 635 and Vegetarian

The flavour enhancer E635 is a combination of E627 (disodium guanylate) and E631 (disodium inosinate) and is in Fantastic Noodles (Chicken). If I am correct, the flavour enhancer 627 is isolated from sardines and/or yeast extract and 631 can be…
Rian Webster
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Air Fryer effect on Vegetables?

Does the Philips Air-fryer work as well as a standard deep-fryer? Most of what I've been reading about Air Fryers is centered on: Potatoes/ Fries Some of fish/ chicken/ meat dish Being a veggie, I am curious how Vegetables turn out inside an Air…
Alex S
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What can I use to substitute for Italian sausage to make it appropriate for vegetarians?

I want to make a butternut lasagna which calls for sausage. Is there something I can substitute the sausage with to make it vegetarian that will still taste great??
marilyn
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Cook lentils before or after shaping into veggie meatballs?

I would like to make vegetarian meatballs out of green lentils. Will I get better results by grinding the lentils first into lentil flour and then forming into meatballs, or only grinding them after cooking them?
Malper
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How can I start down the path of eating less meat?

Recently I've been giving more thought to the idea of moving toward a more vegetarian diet. The trouble I've encountered, though, is that it seems hard to find recipes and eating suggestions that are not full-on vegan/vegetarian. For example, I…
Dave Ceddia
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How to replace Bouillon cubes without making them on my own

As far as I noticed the Combination consisting of Bouillon Cube, Wine and spices can make up a good basis for many vegetarian dishes, for instance with Pasta or Rice. I am using a particular sort of Bouillon Cube and without using it I cannot…
varantir
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How to achieve more solid consistency when preparing seitan from wheat flour?

I'm making my own seitan from wheat flour, rather than using vital wheat gluten. I usually do about 4-5 washing steps when preparing my seitan. It is good, but I would like it to be more stiff/solid (not sure if this is the right word). I think…
チーズパン
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Can I use cornstarch in fondant icing?

Can I use cornstarch instead of gelatin in a fondant icing? If so, what is the needed quantity of cornflour/starch given that the original recipe asks for 1 teaspoon of gelatin? I want to know because I'm a vegetarian, so I want to avoid gelatin.
Brunda
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How to create a nut roast and stuffing that don't taste and feel too similar

I'm going to be preparing a vegetarian Christmas dinner this year and will be using a nut roast as the main dish, but I'm worried that it will be too much like a giant piece of stuffing. The nut roast will contain mushrooms, celery, leek,…
user2914
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How to plan the portion size for a vegetarian bourguignonne dish?

I like the taste of beef bourguignonne and would like to create a vegetarian version of it. For that, I plan to use oven-dried, tempura-fried aubergine slices instead of meat (egg-containing tempura, fried to a golden crust), and mushroom stock for…
rumtscho
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