The Vegan Thread

nothing remotely salad-like

😢

Longdan vietnamese shops stock dehydrated soy chunks/curls.

Any shops stocking Indian cooking ingredients will have TAS brand soy chunks too, they're good and cheap.

Yeah, I'm familiar with these (also, the only real veg "meats" I had access to when I first became veg long, long, ago). But those Polish ones look to be cutlet size, according to my google search, which is different from what you're describing I think?

Longdan do the soy bits like when you get "beef" in black bean from a takeaway:

I suggest all these things because yeh - exactly. Good starting point - its where most people start but you do you!

Out of curiosity, what's behind the barrier to trying meat substitutes?

If I’m choosing not to eat sausages I don’t want something that trying to be one!

In my mind a sausage is just a shape - if it's filled veg and tastes great (not like a pork sausage) then excellent. I'm all for cooking plant based from whole foods but sometimes that's too much effort - use in moderation or as a transition.

I was anti mushroom until my late 20s. “Taste like earth, feel like slime” was my stance. The thing that turned me was slow frying big oyster mushrooms in butter over a camp stove overlooking a stunning, deserted valley down to the sea on the Gower. I was doing it as a favour to my then girlfriend, now wife, but as soon as they were ready to go in her bacon sarnie I knew just from looking at them I’d love them. I spent the next few weeks gorging on any mushroom I could find that wouldn’t kill me and the enlightened me still harbours self loathing for all those years saying no to them.

love this thread
such depth

.

1 Attachment

Although a life-long mushroom fan, I discovered oyster mushrooms last summer. middle of nowhere rural Spain didn't have loads of choice for vegans, and I ended up doing tonnes for barbecued (huge) oyster mushrooms. So good that the meat eaters all got involved too, the fuckers.

Love me a big oyster mushroom! Most supermarkets do a punnet with different varieties of fancy mushrooms in, they're my one vice (other than boozing and recreational drug use obviously).

Just try them? Before making an arbitrary rule on not eating them. You might find it might make your change more sustainable when a craving hits. Sausage and mash was a fave before i went veggie, still is now. Same with spagbol, chilli etc etc

I used to hate mushrooms as a kid, love the fuckers now.

Ah crap. Thanks for posting. Sending to all my veggie/vegan pals. I needed something for tea tonight anyway.

Mushroom chat reminded me I made this last night and it was soooo good:
https://www.bosh.tv/recipes/sticky-shiitake-mushrooms

Not with Shiitake though, can't afford those after my 40k kitchen!

lol

If I’m choosing not to eat sausages I don’t want something that trying to be one!

You're choosing to opt out of products made from bits of animals, not sausages though.. right? Unless you're thinking vegan purely for health reasons.

Are hearty soup recipes welcome here?:) Been experimenting with this recently, even "needed improvement" versions turned out very nice. Too stoked not to share.

For about 4-5 portions. Refrigerates well for a week or so. Amounts are approximate of course, it's a soup, it forgives.

• 1 large onion - chopped small.
  
• 2 cloves of garlic - chopped small.
  
• 1 small chilli (optional) - deseeded, chopped.
  
• 1-1.5 cups split chickpeas (aka yeallow split peas) - rinsed. Wouldn't use more than that if other amounts stay the same, it may become too heavy to stomach.
  
• 2 big or 4-5 small potatoes - waxy is best, they retain their shape nicely. Cut into 1.5-3cm chunks (or preferred size, consider the next ingredient).
  
• 2 courgettes - cut in half lengthways, then into 2cm wide pieces. Too small will cook too quick. But either way they will partially be absorbed by the soup, which is a good thing.
  
• 2 cups of sliced mushrooms - optional really.
  
• Two big handfulls of spinach/kale/whatever you prefer. I used beetroot greens once - highly recommended. Chopped if desired, chunky is good.
  
• Big bunch of herbs, chopped - coriander or dill work very nice.
  
• Preferred veg stock - I use powder.
  
• Spices to taste, this is what works for me: 1 tsp turmeric, 1 tsp coriander, 1 tsp sumac, 0.5 tsp smoked paprika.
  
• 1 tsp yeast extract (Marmite etc.) and/or liquid seasoning - optional flavour bombs.
  
• idk about 1L of hot water to begin with, then possibly another 1L, see recipe.
  
• oil, whatever. Olive for serving.
  
• Lemon.
  

Start by heating some oil in a big pan on low/med heat, onions can go in straight away. Sweat them for 10-15 mins, no need to caramelise. 10 mins into onions cooking, add garlic and chilli if using, allow them to cook for about 5 mins. Next add all the dry spices and toast for 1min.
Then throw in the split peas, and pour in hot water (at least twice the volume of peas), add veg stock, yeast extract if using and stir well. Season with salt (or soy sauce) and pepper. Bring to boil, cover and simmer on low - at least 15 mins. I find that cooking until they're al-dente is best - most retain their shape sort of, but also break up enough to contribute to a thicker broth. Overcooking is better than undercooking in this case.
Once you're happy with the state of split peas, add potatoes and courgette. If using mushrooms add them too (fry in a hot pan in advance for more flavour). Add enough water to just cover the veg. Taste the stock, it will probably need more salt at this stage. Bring to boil, then cover and simmer on low.
You're looking to cook the potatoes through so it will be at least 15 mins. If using waxy type then cooking for extra 10mins even when they're fully done is highly recommended - just adding to that richness of the whole thing.
Just when you're about to say "done!" add the greens and herbs - might as well switch off the heat at this point, and leave to stand for another 15 mins.
Serve with olive oil and a squeeze of lemon juice.

Let me know how you find this, and especially of any mods!

oooo i needed a good recipie for sunday. thanks for sharing. Marmite is an interesting twist.

perfect timing then! Nunhead veg shop has some nice potatoes.
In case of serving to Marmite averse people - I don't think you can actually taste it, at least not 1 tsp of it.

In case of serving to Marmite averse people

I try and avoid these people when possible

Apply the Marmite test during handshake.

That sounds good, will give it a go. For another, this Anna Jones recipe is great

https://www.4thestate.co.uk/2018/01/foodfrom4th-anna-jones-not-chicken-soup/

nice, thanks! Props for fennel in this one.

I made this tarka dal earlier in the week, absolutely delicious and so easy it's almost suspicious. The only issue might be getting the mung dal, what with all the panic buying recently.

I do happen to have a 1kg bag of chana dal, any recipe suggestions?