Vegetarian Substitutions Recipes
VEGETARIAN SUBSTITUTIONS
Number Of Ingredients 0
Steps:
- If you want to replace meat or an animal by-product with a vegetarian ingredient, the list below will be helpful.For SubstituteMeat, poultry, Cheese, eggs, legumes, mush- fish or seafood rooms, nut butters (almond, cashew, peanut, sesame), nuts, seeds, seitan, tempeh, textur- ized soy protein, tofuMeat, poultry, fish Miso, fruit juices, vegetable or seafood broth juices, vegetable broth, wine Gelatin Agar-agar, arrowroot, ground nuts, ground peanuts, ground seedsCheese Soy cheesesEggs TofuMilk Soy milk, nut milk, rice milkFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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- Eggplant. Eggplant offers a meaty texture and an earthy, savory (umami) flavor. This versatile veggie can be prepared many ways, from grilling and baking to stir-frying and even stuffing (similar to a stuffed chicken breast).
- Mushrooms. It's become quite popular to use portobello mushrooms as a substitute for a burger, but mushrooms can do so much more. Chopped, sliced or ground mushrooms provide a meaty texture and earthy, smoky flavor that works well in the place of meat.
- Tofu. Similar to chicken, this soy-based vegetarian protein takes on the flavors of what it is seasoned and cooked with. This makes tofu an excellent canvas for introducing all types of flavors (like our Tofu Curry, Tofu Stroganoff and Tofu Parmigiana, to name a few).
- Seitan. Sometimes referred to as "the vegetarian white meat," this wheat-based protein is a great option and provides a similar mouthfeel to chicken (in fact, many imitation chicken products on the market are made with seitan).
- Lentils. These legumes are surprisingly high in protein, with 9 grams per 1/2 cup (cooked). Their hearty texture and peppery flavor make them a good stand-in for ground beef in many recipes, such as Vegetarian Shepherd's Pie, Lentil Burgers and Squash, Chickpea & Red Lentil Stew.
- Beans. Similar to lentils, beans are a good swap for beef in many recipes. Beans deliver around 8 grams of protein and 8 grams of fiber per 1/2-cup serving, though it may vary slightly depending on the type of bean.
- Tempeh. This soy-based protein is similar to tofu (which is also a great substitute for fish), but usually has a firmer texture, a darker brown color and a nutty flavor.
- Jackfruit. It seems strange to think of a fruit as a substitute for meat, but the texture of jackfruit is actually quite similar to shredded chicken (and also works well in place of pulled pork).
- Cauliflower. Cauliflower is a mild vegetable and has a reputation for being able to stealthily replace certain foods, such as potatoes and even pizza crust.
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