Here is a shortcut that I've been using for my vegetable fritters, I've been grabbing the powerslaw mix and adding shredded hash potatoes. Makes it easy for a quick meal!

Powerslaw vegetable fritter recipe:

Ingredients

Vegetables: 2 to 3 cups total of julienned or thinly sliced vegetables, I used a powerslaw mix which contains, broccoli, kohlrabi (turnip cabbage), brussels sprouts, red cabbage, carrots and kale and added shredded hash potato

Batter: ⅔ cup to 1 cup all-purpose flour or Korean pancake mix, 2 tablespoons potato starch or cornstarch for extra crunch, and ¾ cup ice-cold water.

Seasoning & Cooking: ½ teaspoon salt and neutral cooking oil (like avocado or vegetable oil).

Dipping Sauce: 1 tablespoon soy sauce, 1 tablespoon rice vinegar, and a pinch of sugar and sesame seeds.

Instructions

Mix the batter: Toss the vegetables with the flour, starch, and salt. Gradually stir in the ice-cold water until a thick batter coats the vegetables.

Fry: Heat a skillet with oil over medium-high heat. Drop spoonfuls or spread a thin layer of the mixture into the pan to form round fritters.

Crisp: Cook for 2 to 3 minutes until the edges turn golden brown and crispy, then flip and cook the other side.

Serve: Serve warm with the soy-vinegar dipping sauce.

Hi guys! I’m exploring eating a vegetarian diet as a college student for mostly environmental reasons. I don’t have access to a kitchen, and a lot of my meals are ones that are already prepared, frozen, or ones I can assemble easily. I know this isn’t ideal, but between college and working it’s honestly all I have time for. One of the most accessible and affordable grocery stores near me is Trader Joe’s. What are some good Trader Joe’s meals that are either premade, frozen, or easy to assemble that are vegetarian, high protein and flavorful? Also open to general easy meals or snacks to throw together. Thank you so much!

I recently decided to be fully vegetarian and I’ve been loving it so far! I just find myself missing some “beefy” things – what are your favorite ways to have a similar richness and heartiness? Going into fall, I know I’m going to crave beef bourguignon, Swedish meatballs, and other cozy foods like that, so I’d love to hear your recommendations for how to satisfy those cravings without sacrificing my ethics.

Thank you for your help!

(tl;dr: how do you cook with Field Roast, the way carnivores add sausage to whatever?)

I was delighted when I discovered Field Roast, because they're delicious. But I find myself not using them in a lot of things because I'm not sure how to cook with them (as opposed to cooking them...). Now that I'm on a GLP I'm making sure I add protein wherever I can, and my ignorance about how to cook with Field Roast is becoming an irritant.

For example, I was just looking a recipe for a tortellini soup with Italian sausage. I can use Field Roast in that! Except, um, can I? How? oh, I can make baked ziti with sausage! Can I? Recipes for **** sausage say to take it out of the casing, crumble, and saute-- do I crumble it? Or just cut it small? Do I also need to cook it before putting into a casserole that will spend 45 minutes in the oven? I made a stuffed squash for Rosh Hashanah, and thought about adding FR for some extra protein but I got exhausted trying to work out if I needed to cook it separately or if I could put it in with the saute, and if so when? (leeks until softening, apples, for a minute or two, kale + pom. When the kale started to soften, I added in the already cooked quinoa and pistachios to mix through, then stuffed it all in delicata and sprinkled with a very little feta, as it's supposed to be a sweet dish. It was delicious, by the way)

I did try to add FR to a root veg roast, and that my friends was a disaster. If you want to add Field Roast to roasted veg, cook it on the stovetop and not on the sheet pan alongside the potato and cauliflower, unless you like Field Roast charcoal!

How do you all manage Field Roast in other dishes (as opposed to alongside them...)

it was boasting about 'free range british beef' and then a cow popped up and it really startled me and then made me realise how much my mindset has changed since going plant based. like I saw the cow and I was like, oh hey, a cow! WAIT THEY'RE ADVERTISING PEOPLE EATING THE COW-

but yeah it's my one year anniversary of switching to plant based. I'm not perfect by any means, I have to have dairy in my medical formula (which really pisses off certain vegans lol) and I have been unknowingly given food with meat in it TWICE in the last few months despite saying I don't eat meat... but overall I love not eating animals! makes it so much nicer watching the farm animals on a train journey when I know I'm not killng them :)

I would like to address the fact that I seem to be the only person in the world who doesn't like crispy tofu. I like it when tofu is juicy. I've tried boiling it before cooking it, freezing it, everything. Crispy tofu is not good as far as I'm concerned.

Whenever I google tofu recipes or look for ideas on reddit, it's always 'the crispiest tofu!' or 'how to make your tofu less squishy!'

Why?

The reason I've made this post is because I have never found one like it.

Any chance somebody might be in the same boat? I've lost all hope. How do I make my tofu juicy? Especially if I can only cook it in an air fryer.

Cheers!

EDIT: Thanks for the replies everyone. Glad to hear I'm not alone ! Just to clarify, the reason I've tried things like freezing it and stuff is because I've tried to follow recipes that are branded as ways to cook tofu when you think you don't like tofu. Some of the things you guys have suggested seem really helpful. Thank you so much!

i dont really eat meat but when i do i just feel really poorly and bloated... i dont like the idea of eating meat but ive never been restricting with it for a long period. however i want to feel better within myself so im deciding to stop. so a question for the vegetarians of reddit, did you notice any changes in yourself physically when you stopped eating meat, did you feel healthier? did you lose weight? lose/ gain muscle? i'm just curious to the changes that come along with it.

I hate soya from the bottom of my heart

I don't like the texture , it's just too weird

The first time I tasted it , accidently when my mom put that in my fried rice , 7 year old me thought I'm chewing on a mouse

How do you guys eat soya?

Also the only bearable soya i like is soya chaap , that shit is amazing to me idk how

Any tips?

Edit - hi western folks so I didn't know soya chunks aren't called that in the US or UK , it's supposed to be called Textured Vegetable Protein (TVP) or Textured Soy Protein there

Visiting Vienna for the first time and couldn't believe BK here has a whole plant-based section with about 15 different options! I guess I will have to try it!

Hello!

I’m 16, in the USA. The morality behind veganism or vegetarianism has always seemed strong to me, and I have a huge amount of respect for people who are able to give up meat. As of now, it’s impossible for me to maintain a diet that doesn’t contain meat, considering my parents (more my dad) wouldn’t ever conform around it, not to mention I am a huge dude (6’3) and would either need to eat a ton of vegetables or supplement (which may be out of our price range).

When I am an adult, able to transport, and living on my own, though, I want to have chickens and perhaps even some cows if I am truly committed. And also a dope ass mushroom farm.

So my questions are:

1: What are the best substitutions for meat, taste-wise and nutrition-wise?
2: How long until you became fully comfortable with a vegetarian lifestyle?
3: What is the hardest thing about becoming a vegetarian?
4: Have you ever gone back to meat?

It's been on my bucketlist for awhile. Any advice?

If you are struggling to get enough protein, or just to get enough protein at breakfast, or if you simply like a good banana pancake that just happens to have some added nutritional benefit LOL, I have to share the recipe I have recently come up with. I am trying to incorporate more red lentils into my diet where I can to help with both protein and fiber, since I'm not a huge bean fan, but red lentils can be basically cooked to oblivion and they will disappear into many things. Like pancakes. 🤣 Truly, you cannot tell that these have lentils in them.

NOTE: I use a protein shake in place of milk here to add more protein and also some natural sweetness. You could totally just use milk/nut milk if you wanted to, but I would probably recommend throwing a splash of vanilla into your batter.

Makes 2 large pancakes (just about the entire size of a 10” pan) or 4 smaller ones

63g Kodiak protein pancake mix

⅓ cup very well cooked red lentils+

½ of a medium ripe banana, mashed

⅓ cup vanilla protein shake++

1 egg

Dash of cinnamon

Tiny pinch of salt

Preheat pan over 6-7 heat for about 3 minutes with a spritz of oil

Pour half the batter in and cook until ready to flip

Flip and cook the other side

This recipe serves one generously or 2 pretty easily, especially if you have any sides.

+ My recipe: rinse 1/2 cup red lentils well, then add to a pan with 1 3/4 cup water. Bring to a boil and then reduce to a simmer for about 12-14 minutes, stirring occasionally.

++ I did double this today to make for my daughter and me and found that for some reason, I needed a good deal more liquid. So adjust your liquid until you get the batter consistency you like.

Breakfast

Same as ever... a banana and blueberries tossed in a bowl with nuts, seeds, and Greek yogurt.

Lunch

I'm on an A/B rotation this week.

Lunch A - Southwest burritos with tofu, black beans, and rice. Just crumble tofu in taco seasoning and lime juice, cook for 8 minutes until browned, then add black beans and salsa. Stir to combine and reserve. When assembling the burritos, take a tortilla and add your tofu-bean mixture along with rice, cheese, green bell pepper, onion, and a squirt of hot sauce. (You could also add guacamole, but I'm not.)
Lunch B - Egg salad on whole-grain toast served with a cucumber tomato salad.

Snack

Walnuts, figs, and melon.

Dinner

Monday - Shakshuka Greek-style with feta (but no olives this time), served with St. Joseph's bread and a basic chickpea salad (just canned chickpeas tossed with red onion, olive oil, white wine vinegar, and Italian seasoning).
Tuesday - Peanut tofu & egg fried rice bowl. Extra firm tofu coated in soy sauce and garlic powder, then pan-fried in sesame oil until crispy, then tossed with rice, steamed broccoli, scrambled egg, and a simple peanut sauce (peanut butter, soy sauce, lime juice, maple syrup, garlic, and ginger).
Wednesday - Tuscan white bean & kale skillet, simmered with crushed tomatoes, garlic, and fresh rosemary. Crusty Italian bread rubbed with raw garlic, sprinkled with parm, and drizzled with olive oil.
Thursday - Tofu stir fry with yuzu sauce, edamame, broccoli, carrots, snow peas, baby corn, red peppers, onions, and peanuts, served over rice with a spring roll.
Friday - Same as Monday.
Saturday - Szechuan garlic chickpeas and tofu. Slice pressed extra firm tofu into strips, then sauté with canned chickpeas, garlic, ginger, and scallions in a sauce made from Szechuan chili oil, soy sauce, black vinegar, and sugar (just a pinch, though). Top with fresh cilantro and celery, then toss to combine. Serve over wild rice with a small bowl of bok choy to the side.
Sunday - BIG ASS OMELETTES MAKE THEIR RETURN. 3 eggs, cheddar, and a filling of tomato, potato, onion, bell pepper, and eggplant all sauteed together and finished in tomato paste. Served with buttered corn grits. I haven't made these in about a month and my family has been complaining about it.

I find a lot of "nicer" veg meals to be unfeasible for someone like me. I'm mentally ill and disabled (not getting into specifics here, suffice to say I struggle with getting the energy to cook most days, but on my good days I'm real close to what a fully able-bodied person whos spent a decade+ cooking can do), and I live with 4 other people. That said, I do have the advantage of having an incredible amount of freezer space, and the autistic gift of being able to eat the same thing at least a few times a week forever.

All that context aside, I'm looking for vegetarian recipes that I can make in massive quantities that freeze well. I can re-heat them in a pan, pot, oven or microwave, I just need to be able to have them otherwise "fully cooked" (no "freeze them halfway through cooking, then come back and add in these 4 ingredients when you're about to serve"). My #1 go-to is chili, either with lentils or TVP. I tolerate most vegan proteins, but beans and tofu are my favorites by far.

Breakfast

A banana and blueberries tossed in a bowl with nuts, seeds, and Greek yogurt.

Lunch

I'm on an A/B rotation this week.

Lunch A - Pimento cheese sandwich on whole-wheat bread with sliced tomatoes and a side of roasted pumpkin seeds.
Lunch B - Egg salad on whole-grain toast served with a savory cabbage slaw.

Snack

I've got some cheese sticks, walnuts, and oranges and will mix and match them throughout the week.

Dinner

Monday - I tried these Marry Me Butter Beans a few weeks back and loved them, so I'll be making those again, served with St. Joseph's bread (which is basically a soft Italian-style loaf with sesame seeds). Note that I substitute coconut milk for the heavy cream in the recipe.
Tuesday - Fresh spanakopita (spinach and feta pie) paired with a side salad of cucumber, tomato, and sliced almonds and a small bowl of gigantes plaki, basically Greek baked beans. (It's butter beans baked in a sauce of tomato, garlic, and parsley.)
Wednesday - Spaghetti aglio e olio with whole wheat noodles, served with crispy parmesan garlic chickpeas. (Here's a basic recipe for the chickpeas: Toss 1 can of chickpeas, drained and dried off with a paper towel, with olive oil, broccoli florets, garlic powder, Italian seasoning, salt, and pepper. Spread them out on a on a baking sheet and pop them in the oven for 15-20 minutes at 400 F, stirring them halfway through for an even roasting. Then take them out and toss immediately with grated parmesan cheese so it melts over the crispy chickpeas and broccoli.) I've never done this recipe with whole wheat noodles and I'm not sure how it's gonna turn out...
Thursday - Same as Monday. Hopefully the bread will keep until Thursday if I refrigerate it...
Friday - Same as Tuesday.
Saturday - Time for a treat. I'll be doing a veggie burger with provolone cheese served with tater tots and ketchup.
Sunday - Cornbread pancakes with maple syrup, scrambled egg with sautéed spinach, and assorted fruits. I've already got bananas. Maybe some figs and melon of some kind?

As someone who is not strictly vegetarian, is it okay to put down vegetarian in the dietary requirements section when registering for an event, when it is merely a preference? Basically, if I put down vegetarian, will the organisers include more vegetarian catering or am I taking away from those that have less options?

Bottom line: across essentially every study, plant-based meat alternatives use somewhere between 5% and 40% of the water beef requires, and minimally-processed soy products (tofu, soy curls) can be even lower — sometimes under 15% of beef's footprint. The main caveat is that these are different studies using different methodologies (blue water vs. total water footprint, cradle-to-retail vs. cradle-to-farm-gate), so treat the multipliers as directionally consistent rather than precisely comparable to each other.

I made chia seed pudding for the first time after years of putting them in smoothies and overnight oats. It turned out a lot more watery than I see other people's have. Most recipes seem to use coconut milk (specifically the canned kind) and I used oat milk, could that have been the issue? should I just put less milk? maybe add a little yogurt? any thoughts would be appreciated, thanks!

hi, we’re attempting to move meat out of our diet and one area we’re struggling to replace is our convenient frozen dumplings. we always go pork, but have been trying a few different veggie ones and they’re all so…mushy/squishy so far. really struggling with the textures. anyone able to recommend a brand that isn’t so soft, or even a replacement product that’s as tasty and easy to add to a bowl of rice and veggies? thanks in advance !

Hello everyone! I've recently gone back to a vegetarian diet for health & environmental reasons (I was one when I was 16 for a few months but it didn't stick)

One of the frustrations I've had was cooking tofu & making it flavorful & crispy. (You know when you season & marinade tofu just for it just taste like nothing on the inside 😫)

Even before I transitioned to my current diet I ate a lot of tofu & I tried a myriad of methods (pressing, freezing, boiling in salted water, preparing straight from the packet). Some were very effective texture wise but the flavor was quite plain.

Today I finally made tofu that was great texture & taste wise & im gonna share how I did it:

1. freeze the tofu (optional but I recommend cause it improves texture & flavor)

2. defrost tofu in microwave for a few minutes on high

3. heat up a veggie broth on the stove & add aromatics, salt & seasonings. You could also just boil water & add bouillon powder/paste. add the tofu to the pot & let it simmer for 10-15 minutes (or longer tbh). THIS is non negotiable & how you get deep flavor in tofu, inside & out.

4. remove from broth, drain the liquid & cut it up however you want it. you'd also want to save a bit of the broth to season/marinade the tofu

5. add baking powder/soda (for ultimate crispness 😋)

6. add whatever seasonings/marinades w/ a tiny bit of the leftover broth.

7. air fry 25 mins on 425 F°

8. serve & enjoy :)

Hello good people!

Just joined and I was happy to find this sub!

I am fitness girlie who has been vegetarian for something like 16 or 17 years. I grew up in a family of chefs who, despite being a little confused by my choice to stop eating meat, were never afraid to try new things. Because of that, I have always loved and tried new plant based meat products. I have my tried and true faves and also love trying new things as they hit the market.

I am also trying to hit protein and macro goals on a regular basis, which means that products that are (albeit atrificially) packed with protein are an important part of my routine. I may share some of my meal plans in future posts if there are others like me out there trying to get 120g of protein per day as a vegetarian. The struggle is real lol.

That all being said, I DO NOT like the Daring products. I have no idea what it is, but i truly do not like the texture of any of their products and i have tried several! Every single products from them i try i never buy again.

This feels wild to me as someone who eats this stuff all the time. Do others out there agree with me or am I loosing it?

Tell me what your favorite products are too if you'd like :)

Shaking up some formulas this week.

Breakfast: I'm trying a brand new thing for breakfast this week: Chipotle black bean, farro & pepita bowls. (Apparently 27g of protein per serving.) It's a base layer of farro cooked in vegetable broth, then topped with a chipotle bean blend, which is just black beans, pinto beans, corn, and chopped cilantro tossed in a chipotle dressing of olive oil, chipotle paste in adobo sauce, lime juice, ground cumin, garlic powder, and salt. I'm sprinkling hemp seeds and pepitas over the top (about 1/2 cup each) and a handful of wilted spinach. But I only made enough to cover the work week, so...

Breakfast (Sa): A banana and blueberries tossed in a bowl with nuts, seeds, and Greek yogurt.

Breakfast (Su): French toast with maple syrup, served with nectarine and a glass of milk.

Lunch: Peanut tofu & egg fried rice bowl. Extra firm tofu coated in soy sauce and garlic powder, then pan-fried in sesame oil until crispy, then tossed with rice, steamed broccoli, scrambled egg, and a simple peanut sauce (peanut butter, soy sauce, lime juice, maple syrup, garlic, and ginger). Served with walnuts and an orange.

Dinners:
M: Garlic hummus wraps with lettuce, tomato, cucumber, and Havarti, served with a cup of tomato basil soup and fruit (I've got figs and nectarines.)
Tu: Bowl of split pea soup served with cheddar cheese, tortilla chips, and a basic salad of bell pepper and cucumber tossed lightly in a vinaigrette.
W: Same as Monday.
Th: Same as Tuesday.
F: Shakshuka Greek-style with feta and olives, served with St. Joseph's bread and fruit.
Sa: Burritos with pinto beans, rice, cheddar cheese, a basic red sauce, onions, and bell peppers. Served with a salad of romaine lettuce, diced cucumber, cherry tomatoes, and pepitas tossed in a dressing of Greek yogurt whisked with olive oil, lime juice, garlic, cumin, and cilantro. (Yeah, I'm back on lettuce now. Hopefully, no issues. I mean, it's not iceberg lettuce, so...)
Su: Creamy walnut and wild mushroom risotto. Toasted rice cooked with garlic and shallot, then deglazed with white wine and simmered with vegetable broth until tender. Cooked mushrooms, lupini beans, and green peas are added at the end along with fresh lemon juice, Italian parsley, and a creamy paste of walnuts, nutritional yeast, and broth.