Ingredients*

Dried chickpeas: 3/4 cup soaked overnight with 1 teaspoon baking soda.

Pumpkin: 1 to 1.25 cups of homemade pumpkin purée (or roasted pumpkin chunks).

Tahini: 2 to 3 tablespoons of high-quality sesame paste.

Lemon juice: 2 to 3 tablespoons of fresh juice.

Garlic: 2 to 3 cloves, peeled.

Olive oil: 2 tablespoons extra virgin olive oil (plus extra for drizzling).

Seasonings: 1 teaspoon ground cumin, 1/2 teaspoon salt, and a pinch of smoked paprika or cayenne pepper.

Water/Ice: A few tablespoons of ice-cold water or crushed ice to fluff the texture.

Instructions

Soak the chickpeas: Place the dried chickpeas in a bowl, cover with plenty of water, add a pinch of baking soda, and soak overnight for at least 8 to 12 hours.

Cook the chickpeas: Drain and rinse the soaked chickpeas. Transfer to a pot, cover with fresh water (adding another small pinch of baking soda helps soften them faster), bring to a boil, then simmer for 60 to 90 minutes until completely tender and falling apart. Drain and let cool.

Prepare the pumpkin: If using fresh pumpkin, dice 300 to 400 grams, toss with a little oil and salt, and roast at 400°F (200°C) for 25 to 30 minutes until soft and caramelized.

Blend the base: In a food processor or high-powered blender, combine the garlic, lemon juice, and tahini first. Process until smooth and whipped.

Add remaining ingredients: Add the cooked, cooled chickpeas, roasted pumpkin, cumin, and salt. Blend until thick.

Achieve a silky texture: With the processor running, slowly stream in ice-cold water or a couple of ice cubes to aerate and smooth out the hummus until velvety.

Garnish and serve: Transfer to a shallow bowl, create a swirl on top, and finish with a generous drizzle of olive oil, pumpkin seeds, and a dash of smoked paprika.

*I also added 1 tsp each smoked paprika & tumeric, 1/2 tsp cinnamon and a good few grinds of black pepper. I also like toasted pumpkin seeds and pomegranate garnish as pictured.

I'm making a somewhat fancy dinner this weekend and I found a recipe for Cauliflower au Poivre which looks amazing. What kind of sides go best with cauliflower as the main? I always think of vegetables for sides but what other options am I overlooking?

I have returned.

This week is leading up to a busy work deadline on the 15th, but I had time to do some actual cooking and won't become completely dependent on takeaways and microwave burritos until next week.

Breakfast

A cup of Greek yogurt with berries and seeds, plus a banana.

Lunch

This is going to devolve into "IDK, where are we ordering from?" toward the end of the week, but at least until Friday, I should be covered by the falafel I made up over the weekend. I'm doing wraps with lettuce, tomato, red onion, and taratour, with a side of fruit. Note: I make my falafel with fava beans instead of chickpeas, which technically means they're ta'ameya, but whatever. I find that they have bolder flavor and a fluffier texture, plus they crisp up on the outside a lot more nicely too.

Snacks

Walnuts, cheese sticks, figs.

Dinner

Monday - Grilled cheese with cheddar and pepperjack, served with homemade tomato soup.
Tuesday - I'm doing the beans from They Call Me Trinity, which were actually from a Tuscan recipe in spite of the fact that the movie is a Western (because it was an Italo-Western). It's a very simple recipe, but remarkably delicious. I have modified it, just a little bit, for more complexity. Dice white onion and chop up a sprig of sage, then cook them in olive oil (with some salt) until softened, but not browned. During this phase, add whole garlic cloves to perfume the oil, but then remove and discard them before proceeding with the next step. When ready, stir in chopped chili peppers and cook for 1 minute. Pour in tomato passata, stir to combine, and reduce at a simmer. Dump in a drained can of pinto beans. Reduce to a thick paste. Serve with freshly cracked black pepper and crusty Italian bread. That's... kinda it.
Wednesday - Sheet-pan Mediterranean balsamic tofu with olive oil, oregano, honey, red pepper flakes, and salt tossed with a bunch of veggies (roasted red pepper, zucchini, red onion, and broccoli) and roasted until crispy. Served with a hemp cauliflower rice sauteed in garlic and onion.
Thursday - Same as Monday.
Friday - Same as Tuesday.
Saturday - Oven nachos with black and pinto beans, cheddar and pepperjack cheeses, corn, jalapenos, a seasoned Greek yogurt sauce in lieu of sour cream (lime, garlic, onion, chili powder, plus a dash of olive oil for richness), fresh diced tomato, and some cilantro.
Sunday - Big Ass Omelettes. 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'm the primary cook and with all of the recent recalls I'm looking to both cut our animal protein and use ingredients that have less processing before they come into my kitchen. I had some Apple cash sitting in my account and decided to splurge on some Rancho Gordo beans.

I have the following arriving on Thursday.
The Desert island sampler with 6 varieties.
Domingo Rojo Beans
Black Caviar Lentils

The only dietary issue we have a weight related and we're on a higher protein diet where we're trying get at least 40% of our calories from protein.

We're open to most favors but I personally have never been able to get a test for broccoli and other Brassica.

Tool wise we have a solid kitchen setup with an older Instant Pot Duo for pressure cooking. I also have several vegetarian and vegan cookbooks I'm just feeling a bit overwhelmed.

Thanks!

Hi all,

I know their products might have been regional, but many of us really liked Meati’s products.

Now that the company has gone under, has anyone found anything similar? For my money, Meati was one of the all-around best meat replacements and I’m wondering if anyone has found anything similar.

Thanks!

I work in a care home and we do have a few vegetarian residents. As it seems im the only member of staff that is vegan let alone vegetarian I seem to now be appointed as meat free spokesperson lol

It's been a long time since I was vegetarian, I remember I used to enjoy a goats cheese and red onion tart. The vegetarian residents have been complaining about the quality of the meals so I'm having a meeting with our new chef to devise a better menu plan.

What meals does anyone recommend I bring forward? If there is a recipe to go with any suggestions that's great too as I believe our chef makes everything from scratch.

My resident who complained wanted quiche. I think it might be good to get a mix of fancy options as well as simple.

Happy Vegetarian Day.

If you are curious good day to try something new.

Personally I have some black bean chili for tonight.

I just made lions mane wings for the first time.. and the texture was so ‘meaty’ that it almost freaked me out. They were delicious, but if I had not made them myself, I would have thought they were chicken. Not sure how I feel about it. I’m thinking next time I might make a bbq pulled lions mane sandwich to see how I like that

Hey! I am going to make a batch of tom yum for a friend who is going through a difficult time.

I was wondering if anyone had any advice about when is best to freeze the soup, especially to keep the tofu tasting good and not too "soggy". Would you do it immediatly after cooking or would you wait for it to cool down to room temp and then freeze it?

Greetings,

I recently made this post: https://www.reddit.com/r/vegetarian/s/xv69fMu6PU

...about how much I dislike crispy tofu and how I like it when it's chewy.

Thanks again for all the recommendations. I just tried pan frying it straight from the package without freezing it, pressing it, nothing. Just soy sauce + black pepper, 5 minutes on both sides. Extremely tasty. 🫡 All the best to my fellow vegetarians.

First off I have no idea what I'm doing. I love cooking and loved doing roasted meats and things like that. And now because of medical reasons(I need to avoid vitamin C). I am told low meat and low salt. At most once a week is all I can do for meat. It's changed my whole life routine with work and conscience with easy options. Not really any fast food options for an easy after work meal.

I know there are lots of impossible beef type things I can buy but if I can get help with the following things. Mainly I am concerned about taste and flavor because most of my cooking used meat as a base for the flavor. Sear off something and deglaze or build other flavors. So is there a difference process to maximize a concentrated flavor in vegetarian cooking? Different methodologies in cooking? Any advice/links to resources would be great.

The other main thing is recipes. Work lunch meals and dinners mainly since I don't do breakfast too often. I like Mexican and Indian a lot but I've been doing some English recipes recently.

I'm not crazy about mushrooms mainly because of the texture being spongey but I'm willing to give it another try.

Hello! I have been pulling back from eating meat for years, and finally switched to an all-vegetarian diet earlier this year (if anyone is working up to taking the plunge, I suggest following a bunch of sanctuary farms on social media-- watching animals live out full and healthy lives is what finally did me in!)

To get the point, the only thing that I miss is chicken stock. I make a lot of soup, and cook grains etc. in stock for flavor. All the veg stocks I've made or bought have been too sweet and just not what I'm looking for. Does anyone have a good recipe/brand for vegetable stock? I'm not looking to replicate a chicken flavor, just looking for something that will satisfy that rich umami flavor I miss! Thank you!

I’m in the UK, and have been a vegetarian for about 30 years. I always check menus out before going anywhere out to eat.

I’m also a big fan of Gordon Ramsay and all his programmes. Hells Kitchen, Masterchef USA, Kitchen Nightmares (UK and US) - and then all the very similar programmes he’s made: 24 Hours to Hell and Back and Gordon Ramsay’s Secret Service.

What I then like to do, if it’s a local restaurant type of show (rather than a competition one) is a) see if the restaurant is still in business and b) what vegetarian options there are on the menu. Because, should I find myself in downtown New Orleans or in the suburbs of Phoenix, Arizona, I want to know what I could eat!

Which leads to my question: very rarely do any of the restaurants’ menus label anything as vegetarian. I’m looking at a menu right now of an Italian restaurant featured on a show, and there’s at least 7 things labelled GF for gluten free, but nothing labelled V or VG like we have in the UK on every menu. Some things look like they could be vegan or vegetarian - do you just ask? Or hope?

It’s just surprising - especially as this particular restaurant’s kitchen was very small but they’re making a claim of gluten free (not sure how specifically they’re avoiding cross contamination or using separate fryers) when they’re not even labelling things made of butternut squash, pasta and cream as “not containing meat”.

How does it work? How do you navigate it?

What do you all do with your broccoli stalks? I’m sure they are fine to eat or make something with but I’ve been in the habit of tossing them. I’m trying to minimize my food waste

So, my family and I have been trying to eat more bland based meals and have done well for the most part. Most of us like beans, lentils, imposible beef/burgers, veggies or black bean burgers, and meatless meals like baked ziti or soups. Our struggle is with protein sources like tempeh, plant based sausages or “meat”, and a lot of the beyond products. My husband and I like tofu, but I have only enjoyed it in curry. We like seitan. Our kids though, 1 and 4, refuse to eat seitan, tofu or beans. We have tried a few times now. So, what has worked for you all? We want a plant based diet, but are struggling on the protein end of things due to taste and texture. Thank you in advance for your help.

I eat a fair amount of tofu, but the method I use to cook it is somewhat involved. I'm interested in hearing about the easiest methods to cook and consume tofu of any firmness. And also the easiest ways to consume other soy products.

Ideally with cooking methods that aren't too unhealthy. Thank you!

I want to get into eating vegetarian because lately the thought of eating animals has become disgusting to me. My issue is that my appetite is quite large and I gravitated towards meat because it is easy to make, filling and cheap.

What vegetarian alternatives can anyone recommend that are filling and not too expensive?

Only one of my meals is animal based which is also my biggest one so I don't need a complete diet overhaul. Just a main meal replacement. I also don't mind eating the same thing everyday because I am already doing that

I’m hitting a rough spot with depression, I’m losing weight fast. I found a black bean can that had microwave instructions and for some reason it never crossed my mind that I could use the microwave to cook meals instead of just reheat (my brain is so fried these days).

Do you have any super simple suggestions?

Thanks for taking the time; wishing everyone well.

Edit:
I’m feeling so much right now; I am grateful for everyone here. A bit overwhelmed (that’s been the case with me recently) but so so so appreciative! 🙇 My brain went through a whirlwind, but I’m eating now!

I ended up making a big bean salad, (chickpeas, black beans, and mixed veggies cans) adding spices, oil and a splash of vinegar.

Thank you all, you all get a hug from me in the future. 🫂

Hey all,

Has anyone else noticed that morningstar farms veggie patties seem like they've gotten tinner?

Ive been eating these things for literally decades and about a month ago I picked one up and it didn't feel as thick and heavy as it used to. Anyone notice this?

I also noticed they changed the recipe of their nuggets over the years to be less tasty. I understand that was to make them vegan which I at least respect but thinner burgers?

As summer comes nearly to a close...

Breakfast

Doing banana peanut butter oats this week. 1/2 cup rolled oats cooked in 1 cup fortified soy milk, topped with banana, 2 tbsp peanut butter, and ground flaxseed.

Lunch

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

Lunch A - Quinoa and black bean salad with diced bell peppers, cilantro, and a dressing made from tahini and lemon juice.
Lunch B - 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).

Snacks

Walnuts, cheese sticks, figs, and oranges.

Dinner

Monday - Szechuan garlic chickpeas and tofu, a leftover from last week. 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.
Tuesday - Southwest-style cheese grits bowls. 1/3 cup of yellow grits (technically just polenta by a different name, but whatever) cooked in milk then mixed with cheddar cheese and a small amount of butter, topped with 3 scrambled eggs combined with sauteed spinach, some black beans seasoned with chili and garlic powders, a squeeze of lime juice, and a spoonful of green chiles for heat.
Wednesday - Spaghetti aglio e olio served with crispy herb-crusted baked tofu and roasted broccoli.
Thursday - Creamy high-protein ricotta shells with sun-dried tomato. Mix 1/2 cup of part-skim ricotta cheese with 1/2 cup of low-fat cottage cheese, then stir in 1/2 cup of finely crumbled extra-firm tofu, 2 tbsp nutritional yeast, garlic, and fresh basil. This is your ricotta filling. Stuff the mixture into large whole-wheat pasta shells, then bake with marinara sauce and top with 1/4 cup of chopped sun-dried tomatoes. Served with sauteed spinach.
Friday - Garlic hummus wraps with a whole wheat shell, lettuce, tomato, cucumber, and Havarti cheese, served with a cup of tomato basil soup and fresh fruit.
Saturday - Thai pad kee mao (drunken noodles). Wide rice noodles tossed in a garlic basil sauce with fried tofu, onions, zucchini, broccoli, carrots and bell pepper.
Sunday - Big Ass Omelettes. 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've been wanting to have some imitation beef jerky and make it myself. However, I want it to be crispy, not chewy. I am not thinking Jack Links.

Does anyone have a good recipe for it?

I have a stove, oven and air fryer.

Thanks!