A Veggie and Vegan thread

[anonymous-user]

SOL111 said:

Is nobody eating seitan? I've been making strip steak, Kiev's and chik'n katsu curry recently. Quite versatile. Would be great to swap recipes if anyone has been making it.

Seitan is really high in protein (about 80%) so a fair amount more than tofu, tempeh etc.

I've done BBC Good Food Kentucky Fried Seitan a few times, as a burger and also with katsu curry sauce & rice. The "KFC" coating is a little too black-peppery for me, so I pare it back just a little (I've never had a KFC - maybe it's meant to be like that)

Not Seitan, but the Tofoo companies Teriyaki Tofoo recipe is good too.

[21TonyK]

I've played around with seitan recipes a bit, the most successful being a vegan pepperoni which is just plain seitan with the normal pepperoni spices and herbs.

I also did a mock turkey crown for Christmas last year, not bothering with that one again though. Just bland.

Be interested to experiment again at some point but as I'm only making it occasionally for work colleagues its a bit few and far between excuses to buy stuff in to play with.

[ZedLeg]

I think that Seitan works best when it's been able to sit in a marinade.

The best ones I've had are doner kebab and carnitas, although I do like fried chicken style, Bread Meats Bread in Glasgow used to do great Seitan chicken style burgers but they've stopped doing them. which is annoying.

Got churros and great vegan ice cream yesterday at a place called loop & scoop.

google search pic so you know why they're called loop & scoop.



Also some Avocado toast from yesterday, just so you know I'm a millenial.

Edited by ZedLeg on Monday 15th July 10:22

[DMN]

I've used the ready made seiten kabab that Sainsburys sell in a faux-kabab a few times. Tastes just like real kebab, but without all the heavy dripping fat.

[Phil.]

These are the ingredients for an easy vegan spag bog. The ‘mince’ is Morrison’s own brand. There is enough for 4 people.

[petemurphy]

Simple Dahl with flower out the garden as I was taking a pic

[petemurphy]

Djokovic is plant based for when people say it’s not for athletes etc

[ZedLeg]

My missus is experimenting with vegan kimchi. This is for her work but I'm hoping we'll see some at home too .

[GetCarter]

My Mrs (cook) and I (pics) made a veggie starter cookbook a few years ago. Here's my fav three:

[rdjohn]

Phil. said:

These are the ingredients for an easy vegan spag bog. The ‘mince’ is Morrison’s own brand. There is enough for 4 people.

I would have expected that a key reason for going vegetarian would be to avoid eating ultra-processed foods.

Food technologists are the new Alchimists, if you wished to give up meat, why would you want to continue eating stuff that tastes of meat? - a bit like Nicotine patches.

I believe that fresh food, unmolested, is possibly as healthy as Vegetarianism.

Just for the avoidance of doubt, I am not Vegan or Vegetarian. I just like fresh unmolested food

Edited by rdjohn on Tuesday 16th July 21:55

[Greshamst]

rdjohn said:

I would have expected that a key reason for going vegetarian would be to avoid eating ultra-processed foods.

Food technologists are the new Alchimists, if you wished to give up meat, why would you want to continue eating stuff that tastes of meat? - a bit like Nicotine patches.

I believe that fresh food, unmolested, is possibly as healthy as Vegetarianism.

FFS that didn’t take long

Just because you give up meat, doesn’t mean you don’t like meat. You may just not like the industry that it comes from.

Nothing about being vegetarian/vegan states anything against processed foods. Now let’s move on.

[ZedLeg]

Indeed, junk food vegans are a definite subculture (which I'm occasionally a part of) .

Can we have "why are they called sauages and burgers when they're not made of meat?" next.

[dickymint]

ZedLeg said:

My missus is experimenting with vegan kimchi. This is for her work but I'm hoping we'll see some at home too .

You might like to tell yer missus that Kimchi should be totally submerged in the brine for the fermentation stage

[zygalski]

eharding said:

This. Times 10.

As a devoted carnivore, I still enjoy dishes which qualify as both vegetarian, vegan and are also delicious. Bring it on, with recipes if possible.

Same here - devoted carnivore but often eat vegan by mistake.
Indian veggie/vegan food is your friend, imo.

[Resolutionary]

Committed vegetarian who flirts with veganism wherever possible, checking in.

Some great stuff on this thread already - I have yet to dabble with seitan at home but I've messed about with tofu quite a bit. Can be hard work but rewarding when done right!

I'll have to get some photos of the stuff me and my other half put together; jackfruit, mushrooms and various beans / pulses / grains are a staple in our gaff. Trouble we have is cheese; I know there's tonnes of vegan alternatives now but they still don't quite hit the spot. Any suggestions welcome.

Slight side note - if you haven't been here (or a place like it) do yourself a favour:

http://templeofseitan.co.uk/

I didn't know it was possible to emulate meat products quite so successfully.

[petemurphy]

Went to “by Chloe” in London today - great vegan choice.
Friend had vegan fish and chips using tofu and it tasted v convincing - seen this around a few times and never had it it was really good. My bowl was disappointing just mainly lettuce.

https://eatbychloe.com/wp-content/uploads/2018/01/...

[EarlOfHazard]

petemurphy said:

Went to “by Chloe” in London today - great vegan choice.
Friend had vegan fish and chips using tofu and it tasted v convincing - seen this around a few times and never had it it was really good. My bowl was disappointing just mainly lettuce.

https://eatbychloe.com/wp-content/uploads/2018/01/...

I've been to Temple of Seitan in Hackney before. I thought it was pretty good!

[TVR_Steve]

Phil. said:

These are the ingredients for an easy vegan spag bog. The ‘mince’ is Morrison’s own brand. There is enough for 4 people.

I did similar, but used lentils instead of mince

[Phil.]

Brilliant. We only use the ’mince’ occasionally.

My favorite is my wife’s chickpea curry. All natural ingredients and lovely flavor. She also,does a good all natural,chilli. I’ll ask her the recipes and put it up.

[ZedLeg]

Yeah, I started making lentil ragu after messing around with Jack Monroe's slow cooker recipe. Works well for a bolognese type thing or in a lasagne.

I find a combination of mushrooms and beans works well too. Browning the mushroom like you would beef, a porcini mushroom stock and a can of borlotti beans makes a pretty hearty bolognese.

Edited by ZedLeg on Wednesday 17th July 10:10

Edited by ZedLeg on Wednesday 17th July 10:11