The recipes I'm thinking about right now are loaded baked potato soup and bean recipes like beans and cornbread.How do you modify non-vegetarian recipes?
It really depends on the recipe. If a recipe calls for boneless chicken or pieces of steak, you can make and use seitan (a.k.a. wheat meat).
You can use veggie crumbles, TVP, or tempeh in recipes that call for ground beef. Tempeh, an Indonesian food made of fermented soybeans, is really good crumbled into chili.
A number of companies make veggie starter strips that are good for stir-fries and fajitas.
If a recipe calls for chicken broth or stock, use vegetable broth/stock. I've also seen mushroom broth, and that's a good substitute for beef broth or stock.
BacOs are vegan, so you can use those for bacon bits. Lightlife makes tempeh strips that are like bacon, and you could crumble those on the soup. Or just leave the bacon bits out.How do you modify non-vegetarian recipes?
you can add heartier veggies, like portobello mushrooms, peppers, potatoes. You could also add firm tofu, which will soak up all the delicious flavors or the dish and still give it that hearty consistency of meat. Beans are a great way to add flavor and will make any dish thicker and more nutritious. God luck!
I do it all the time, my methods vary, sometimes I use the fake meat, others I just use tofu or tvp and adjust the seasonings, When I make blackeyed peas and corn bread, I add a few drops of liquid smoke, a pinch of brown sugar and a clove to simulate the ham hock flavor. the fake bacon bits are a great garnish.
For the soup recopy use fake bacon bits, or buy Smart (veggie) Bacon.
For beans and cornbread just use a tastier bean like pinto beans, with a little extra spice.
A cookbook like this one will teach you how to modify your fav. meat recopies.
The Meat-Lover's Vegetarian Cookbook - Tanya Petrovna
One menu fer the vegets:
Vegetarian Laksa
Laksa is spicy noodle soup which is very popular in Singapore and Malaysia. Shrimp paste, dried shrimps and cockles are the important ingredients used in cooking laksa. This vegetarian recipe takes away the shrimps and uses straw mushrooms to substitute the cockles.
Preparation: 30 mins Cooking time: 30 mins
Ingredients (serves 3)
掳 300g rice vermicelli or hokkien mee, blanched
掳 120g beansprout, tailed and blanched
掳 3 pieces tofu puff (big), sliced
掳 450ml-500ml fresh coconut milk
掳 6 vegetarian fishballs (optional)
掳 750ml water
掳 60g laksa leaves (with stalk)
掳 15 straw mushrooms, halve
掳 a small handful finely shredded laksa leaves
掳 salt and sugar, to taste
Laksa Paste (makes 125g)
掳 75g onions or shallots, chopped
掳 6 dried chilli, chopped
掳 1 stalk lemon grass, peel off outer layers, cut out 7.5cm, chopped
掳 1 thick slice galangal, chopped
掳 陆 thumb-sized fresh turmeric, chopped
掳 1 candle nut, chopped
掳 1 teaspoon vegetarian belacan
掳 5-6 tablespoons vegetable oil, for frying
掳 陆 teaspoon salt
掳 1-2 teaspoons sugar
Method
1. Grind laksa paste ingredients until fine and set aside.
2. Heat oil in a wok or frying pan. Add the laksa paste and fry for 10 minutes or until thickened and fragrant. Set aside.
3. Place the laksa leaves and water in a pot. Bring to a boil and simmer for 10-15 minutes. Remove all the laksa leaves with a slotted spoon and discard. Stir in the laksa paste, coconut milk, tofu puffs, vegetarian fishballs and bring to a boil. Season with salt and sugar to taste.
4. To serve, divide beansprouts, rice vermicelli/hokkien mee and straw mushrooms between serving bowls. Ladle the laksa soup into individual serving bowls and sprinkle some shredded laksa leaves.
Tip
1. To make vegetarian cockles, place 15 straw mushrooms (halve or sliced) in a pot. Stir in 5 tablespoons light soy sauces, 6 tablespoons water, 2-3 tablespoons sugar. Bring to a boil and simmer until sauces thicken.
2. Unsweetened soy milk can be used to replace coconut milk, if desired.
It depends on the recipe. I tend to just leave the meat out, rather than replacing it and add some extra veggies. Veggies have a lot of flavor to add. There are veg-friendly ';chicken'; and ';beef'; broths that might work to add more flavor in some recipes. Honestly, I've never found a recipe to be bland by leaving out the meat because the taste of the veggies more than compensates.
Bean recipes should be fine with just leaving out the meat. Chili, for instance, has so much flavor from the seasonings that you wouldn't know the meat was missing. Lentils work great for sloppy joes.
To replace the bacon bits, you could use Bacos (it's vegan). Not exactly healthy but if you really want to add some bacon flavor, this would be it. I say leave it out and see how it tastes. Might be better than you think!
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