Recipe ingredients can get tricky when you happen to be on a diet that not many share. While there are plenty of great vegetarian recipes available, sometimes you may want to adapt something that either a friend shared or you just happened across outside of vegan or vegetarian cooking sites. With a little insight into things like texture and flavor you should have no trouble getting going.
The first and often largest hurdle to get over is the meat itself. Meat is often viewed as the real substance to a meal and so getting something to replace it can be a bit of a chore. This is to say nothing about recreating the form in which the animal flesh was to be prepared, e. G. Chopped, ground, or just thrown in as a steak.
Assuming that you do not have to cook slabs of the stuff and instead are seeking a ground or finely diced substitute, consider cheeses or beans. Both can offer up texture and taste combinations that are pleasing even to more carnivorous guests. Furthermore their nutritional contents can often be similar in many ways in terms of protein.
In the event of a recipe calling for whole or just larger pieces of animal, tofu or possibly seitan might be what you are needing. One of the great things about tofu is how variable it can be made to be in terms of its flavors and texture. If you have never handled or worked with them before, however, be prepared for a bit of experimentation as they may not handle exactly like a steak when it comes to cooking.
Should you want to make a soup and wish to avoid beef or chicken stock, you might turn to making your own stock instead. Utilizing any number of vegetables you like, you can create a mother-watering broth that will more than suffice for any missing animal content. Put a bit of thought into what flavors you think would go best depending upon the rest of the dish.
Something that can pose a problem but also go overlooked is gelatin. It does happen to be a product of animals and therefore hopefully will not find its way into your meal. Instead, try working with guar or xantham gums which are made from grains. These and other options can provide the body or texture you need without compromising the lack of animal content.
Recipe ingredients for non-vegetarian dishes should not seem intimidating nor should they hold you back. Cooking can be just as enjoyable and taste just as great with a few quick vegetarian additions. Remember to aim for organic solutions when possible and enjoy the meal.
The first and often largest hurdle to get over is the meat itself. Meat is often viewed as the real substance to a meal and so getting something to replace it can be a bit of a chore. This is to say nothing about recreating the form in which the animal flesh was to be prepared, e. G. Chopped, ground, or just thrown in as a steak.
Assuming that you do not have to cook slabs of the stuff and instead are seeking a ground or finely diced substitute, consider cheeses or beans. Both can offer up texture and taste combinations that are pleasing even to more carnivorous guests. Furthermore their nutritional contents can often be similar in many ways in terms of protein.
In the event of a recipe calling for whole or just larger pieces of animal, tofu or possibly seitan might be what you are needing. One of the great things about tofu is how variable it can be made to be in terms of its flavors and texture. If you have never handled or worked with them before, however, be prepared for a bit of experimentation as they may not handle exactly like a steak when it comes to cooking.
Should you want to make a soup and wish to avoid beef or chicken stock, you might turn to making your own stock instead. Utilizing any number of vegetables you like, you can create a mother-watering broth that will more than suffice for any missing animal content. Put a bit of thought into what flavors you think would go best depending upon the rest of the dish.
Something that can pose a problem but also go overlooked is gelatin. It does happen to be a product of animals and therefore hopefully will not find its way into your meal. Instead, try working with guar or xantham gums which are made from grains. These and other options can provide the body or texture you need without compromising the lack of animal content.
Recipe ingredients for non-vegetarian dishes should not seem intimidating nor should they hold you back. Cooking can be just as enjoyable and taste just as great with a few quick vegetarian additions. Remember to aim for organic solutions when possible and enjoy the meal.
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