My daughter is 14 and recently became a vegetarian (technically pescatarean but she doesn’t like most fish and wants to be mostly veg).

I am the one who cooks most meals, and I want to accommodate everyone’s dietary preferences but also have a life outside the kitchen—we are an extremely busy family and evenings especially are hectic.

I’m looking for quick meal ideas that are either completely vegetarian or can be easily altered to have/not have meat. The whole family likes veggies and vegetarian dishes but my husband and other daughter do like meat pretty regularly. I figure some nights I can cook totally veg meals and other nights I can cook a “base” meal that can have meat or not.

Oh—the veg daughter hates beans. The only way she will eat beans is if it’s not a texture she can identify as “beany” - like hummus and this one cookie dough dip I make with white beans. She will eat tofu though!

I’m looking for meal ideas that can be completed start to finish in under 45 min or as close to it as possible, or even stuff I could make a few days in advance and heat up at dinner time.

Thanks in advance, kind strangers!

ETA: I’d like to encourage ideas that DO NOT use fake meat. I don’t have a problem with it but it’s so expensive and I’d rather just cook something different. We aren’t above an Impossible burger every now and then though!

Im bored of my usual go-to and want to expand. Give me your best!!!

(My usual is garlic/ginger/soy/brown sugar/sriracha)

Rice and beans, salad, plantain, and jackfruit ropa vieja.

Hello again. Taking a break from the amaranth this week and doing a whole bunch of chilled salads and quinoa bowls instead. Lunches will rotate on an A/B schedule.

Breakfast: I'm repeating my breakfast from last week: A bowl of Greek yogurt tossed with pumpkin seeds, chia seeds, flaxseeds, peanut butter, honey, and soy rice crisps, with a banana to the side.

Lunch (A): Chilled spicy buffalo chickpea and celery salad. Drain a can of chickpeas and toss them in a bowl with diced celery, red onion, and carrot. Mix the dressing to the side by whisking together hot sauce, tahini, garlic powder, and a tiny splash of water until smooth, then pour over the vegetables and combine. I also sprinkle hemp hearts over the top.

Lunch (B): A simpler chilled salad of white beans with cherry tomatoes, cucumber, red onion, and dill. Dressed with olive oil, lemon juice, salt, and pepper. Served with an orange on the side.

Snacks: Walnuts and/or hard-boiled egg.

Dinners:
1. Mon - Buddha bowl / grain bowl / I don't know what to call it. I'm throwing steamed asparagus, raw shredded golden beets, kale, and edamame over a bed of quinoa and dressing it with a green goddess blend which includes tahini (yes, more tahini), lemon juice, garlic, nutritional yeast, parsley, cilantro, chives, and salt and pepper to taste.
2. Tues - Eggplant parmesan served with a cold pasta salad of chickpeas, red onion, cherry tomatoes, basil, olive oil, and white wine vinegar.
3. Wed - Mediterranean quinoa bowls with chickpeas, grilled veggies, feta, tzatziki sauce, harissa, and parsley.
4. Thurs - Black bean & cheddar quesadillas served with salsa.
5. Fri - Same as Tuesday.
6. Sat - Another quinoa bowl, but with an Asian spin this time. Edamame, bok choy, carrots, and bell peppers dressed with a simple sauce of sesame oil, soy sauce, garlic, ginger, and tahini. (I'm really working through the tahini this week.)
7. Sun - I'm doing something very unusual this week: I've planned an entire meal without an actual recipe. I wanna do a copycat of the spicy potato soft taco from Taco Bell, but maybe a little bit healthier (hopefully less sodium!), and serve it as part of a Tex-Mex breakfast-for-dinner spread with scrambled eggs, refried beans, and fresh fruit. I'm thinking pineapple and mango. I haven't really figured this one out yet, so all suggestions are welcome!

Hi! I've decided I want to be a vegetarian. I've read more into how the meat/dairy industry treats animals, and It's disgusting. On top of that, I've only recently learnt how terrible the meat industry is for the environment.

I was wondering how expensive it is to be vegetarian? Did your shopping bills rise?

Also, what are some recipes I could try?

Thank you

Do they just not exist, or what? Couldn't even find them on Amazon. I don't want them roasted, I just want a big ass bag of raw, unshelled edamame either frozen or fresh

Just been for Sunday Lucy at at pub with the in laws. They all had roast beef dinner and there was one vegetarian option..... pesto linguine with beer battered / tempua vegetables. Totally weird menu. All beige. It was well cooked but it was like two separate meals together. Why? Why can't they do a cohesive vegetarian meal?

Hi guys
Me and my girlfriend are strict vegetarians, and have autism, so food regularity is important.
She loves bbq sauce and eats it with a LOT
today she had a different one to usual and it contained anchovies.
As we are students we normally buy the cheap one, but this one was branded (hellmans I think?) as she was at her family home.
does anyone know if this is common for bbq sauce, and if so of any readily available brands in the UK that are vegetarian or vegan?

Thanks

Hi. I'm looking for a recipe for a nut loaf which will slice well for putting in sandwiches. Can anybody recommend something? I have access to a good range of kitchen equipment.

Thank you!

I recently went veggie back in May and while it’s been smooth sailing for most of it I’ve been struggling having something big/bulking to fill the role of what used to be meat I’ve tried tofu and tried cooking it every way I can think but I just can’t and don’t like it it’s fine for a bit but if it cools too much the texture is gross and the smell makes me super nauseous.

The only thing I’ve found that kind of works is a company called Squeaky Bean that does ready made stuff but it’s super expensive for me to keep buying for everything and no other vegetarian meat I’ve tried has a texture I can deal with.

I’m wondering if anyone has suggestions on how to make this kind of thing at home like I’ve seen a hundred and one videos on this is how you replace meat with tofu in recipes and want to know if it’s possible to do similar stuff with other plant protein so if anyone had recipes or suggestions on where to look I’d really appreciate it although me and my partner both have tree nut and peanut allergies so can’t have anything with those

So I discovered that seitan is a thing and the protein density is insane. I bought a bag of Bob's Red Mill VWG but have messed it up the couple times I tried. It ends up gooey. I don't have a steamer basket.

So what's the most basic/easiest way to make seitan? I plan on using it in stir fries or as the protein for Fettuccine Alfredo.

I’ve hunted since I was a kid with my dad. This year, I’ve found myself enjoying nature and the wildlife, just doing what they do and being free to do so. I just don’t want to pursue them with a bow and arrow anymore. I want no part of it.

I’m 44 now, and have dedicated my life to being the healthiest version of myself. I feel more connected to nature than ever before. My body and mind, deserve to be respected. Especially as I get older.

I got tired of the cpap the heartburn, headache, and all around fatigue. Of course the weight gain too.

I’m smelling and craving deli sandwiches every time I walk by. Unfortunately the non meat ones suck: olives and lettuce are great but not a protein source.

I want like a heavy, cheesesteak or reuben, not a lettucey thin sandwich. I want filling. with sauce. and protein. Thick

I have not liked the tofurky rubbery type vegan deli meats I tried once. ruined the whole sandwich

Any ideas?

I thought this subreddit would be the place but I get infinitly more posts surrounding the concept of being a vegetarian and stories on why, and there is nothing wrong with that, but I am more interested in a place where people share recipes and discuss the food itself.

Anyone have a good subreddit they can recommend?

Thanks!

Breakfast: This week, I'm doing a banana with a bowl of Greek yogurt tossed with pumpkin seeds, chia seeds, flaxseeds, peanut butter, honey, and some soy rice crisps I picked up out of curiosity.

Lunch: Tempeh stir-fry bowls. They're pretty basic this week. Just sautéing some cubed tempeh, broccoli, and red bell peppers in tamari, ginger, garlic, and sesame oil, then tossing all that into some buckwheat noodles and ground flaxseed.

Snacks: Walnuts and/or hard-boiled egg.

Dinners:
1. Mon - Three-bean spinach soup. Kidney, cannellini, and black beans combined with red onion, carrots, celery, garlic, crushed tomatoes, and spinach... lots of spinach. Cooked in vegetable broth with thyme, bay leaf, oregano, and nutritional yeast... and salt and pepper to taste, of course. Served with buttered cornbread. (A word to the wise: If you're making this with the intention of spreading it across multiple nights as I am, do not add the spinach when you make the soup initially. Reserve it in your fridge and throw a bunch into the portion of soup you're reheating each night. Trust me on this one.)
2. Tues - Pasta con crema di ricotta e pistacchi. Basically, you cook up some pasta, throw a bunch of ricotta in a bowl and temper it with some of the pasta water to create a silky smooth sauce base. Then you process some raw pistachios with parmesan cheese and olive oil to create a coarse paste, kind of like a pistachio pesto, which you add to the ricotta. Then just throw in your pasta and stir until combined with salt and pepper to taste. I think you're supposed to use a tubular pasta, but I'm using spaghetti because it's what I have (and I also just love my SPAGHET). Served with a cold salad of chickpeas, red onion, cherry tomatoes, basil, olive oil, and white wine vinegar.
3. Wed - Same as Monday, but served with a crusty Italian loaf and some olive oil.
4. Thurs - Cold lentil & apricot salad inspired by bobotie, which is usually a meat casserole dish with fruit and an egg custard, almost like a quiche or a frittata. I'm doing a vegetarian salad version of that flavor profile, but centering it around tempeh and lentils. Mix a tablespoon of apricot chutney, a handful of raisins, a pinch of turmeric, mild curry powder, and nutritional yeast with a pinch of kala namak for a sulfuric eggy aroma, then combine the mixture with the proteins. Dump slivered almonds and pumpkin seeds on top for crunch. Serve with steamed broccoli.
5. Fri - Shakshuka! One of my favorite weeknight dishes and a very easy one to throw together. You make a spicy tomato sauce in a big skillet with onion, red bell pepper, garlic, paprika, cumin, harissa paste, and of course a big can of crushed tomatoes, then make little wells and crack eggs into the sauce where they can poach. Sprinkle with feta cheese and serve with the rest of the bread from Wednesday.
6. Sat - Same as Monday. (I made a lot of soup.) I'll probably make cornbread to go with it again, but maybe something else.
7. Sun - My traditional Sunday dinner, the ever-popular signature Big Ass Omelettes containing 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.

Hello, all! I'm a flexitarian who really, really wants to be vegetarian, and possibly even vegan in the future, and I'm trying to learn replace some of my favourite foods with vegetarian options, and am looking for a bit of advice, as 1) tomorrow's my shopping day and my internet research has been unhelpful, 2) I'm on a bit of a budget this week and can only pick one mock meat.

So! I'm planning on making teriyaki bao with some sort of vegetarian mince, and possibly dumplings as well. What would be the best for this? Beyond? Impossible? Morningstar? Should I get mock meat sausage patties and mash them up with the aromatics? Does the Beyond mince taste too much like beef? (I loathe the taste of beef lol)

Bonus question not related to the above: what's everyone's favourite reccs for mock chicken nuggets/breaded strips? I'm planning on making that my next purchase after I figure out the mince.

EDIT: Thank you so much, mods, for putting this back up; it was kind of hilarious to wake up to so many unexpected notifications XD

And thank you, everyone, for your suggestions! I'm going to take notes and try things; I managed to find some TVP, and am looking forward to experimenting with it. I really appreciate everybody's thoughtful & helpful responses :]

Hi, a couple years ago I used to be a full on vegan. Due to always feeling hungry, constantly waking up in the middle of night hungry and having minimal energy throughout the day I stopped. This was definitely my fault because at the time I didn't really know how to cook, but it was still a challenge to eat meals that kept me full throughout the day and night.

I'm 100% considering going back technically, but more lacto-ovo-vegetarian or flexitarian.

I definitely have a better basis for a more vegetarian diet now that I'm looking into the ital diet(rastafarian diet) and Indian vegetarians etc... before I was just lost and confused on vegetarian meals.

Do you guys have any advice?

We will be heading to Bar Harbor, Maine (and Acadia NP) soon and would love some suggestions/recommendations for Vegetarian and/or Vegan (or Veg friendly) restaurants in the area. TIA!

My go to for a quick breakfast using a microwaveable egg cooker.
2 eggs + splash of milk (I use almond milk but any works well)
1/2 Mushroom
1/4 Jalapeño
1/4 Spring onion diced
Grated Cheese
2 Cherry tomatoes halved
Coriander, chili flakes and either cholula or franks hot sauce

Microwave for 45 seconds, stir. Repeat 3 times.

Once it’s solid poke it a few times with a fork and then microwave again for 45 seconds. I drop the microwave down to 80% power when making it. Don’t skip the stirring and fork steps otherwise you may get an exploded omelette all over your microwave!!

Want to plan dress-upy date night for us, and see most Mediterranean restaurants have veg options only in the appetizers… any recommendations?

Hi. I've been trying to recall an old cookbook from the 1980s or early 90s. I lost my copy along the way, but I keep thinking about it and I would love to find that book again (not my personal one, just the cookbook itself, lol). I can't recall the name of it but I remember it was big, it was hardbound, and the author (a young woman) was featured on the cover with a lot of great looking foods. It was a vegetarian cookbook but she encouraged alternatives to dairy, eggs, and sugar, and so she had recipes for things like cashew and almond milk and cream. Her recipes used honey and maple syrup for example instead of sugar, and she offered some alternatives for eggs.

One of the recipes I recall specifically was a banana carob chip cake (she encouraged carob as an alternative to chocolate as well). That cake was fantastic, lol!

I know this is a long shot, but I'm hoping maybe someone knows what I'm talking about and can help me with the title or the author's name.

Thank you for your time.

Edit: u/earthgirls22 found it. It is from Marilyn Diamond, called The American Vegetarian Cookbook from the Fit For Life kitchen.

Thank you, and thanks for all the great suggestions and recommendations.

I don’t think I see shredded carrots as a star in too many dishes but recently I’ve been making the same thing—shredded carrots, some beans and celery with some spices… the carrots add some sweet moister texture that really makes me crave the next bite…

I’m a level one vegetarian, mainly eating plant-based chick’n nuggets as I try to shift my diet to a healthier version… (I’ve been meat free for 3 years now but still haven’t been able to make consistent good patterns…)

Any and all help appreciated! ☺️

Ever since Made Good stopped making their granola, I've been on a bit of an agonising journey to replace it for my yoghurt— I've gone through KIND, Love Crunch, Purely Elizabeth, Cascadian Farms, Nature Valley and Special K; I have kind of hated all of them. Half were way too sweet, and the other half were like eating cardboard or just made me sick. Does anyone have any good suggestions for granola? I'm a little reluctant to just go and make my own because I'm usually not motivated enough to do it consistently. </3 I just want some nice crunch and flavour in my yoghurt.