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Started by Catspyjamas17 on Oct 16, 2019 11:57:43 AM
The Vegan Thread

Whether you are vegan, vegetarian, pescetarian or just trying to cut down on meat and dairy, trying to life a healthier and/or more environmentally friendly lifestyle this is a place to try, and discuss, new foods and recipes.

binturong - 23 Jan 2021 22:52:41 (#511 of 530)

Surely if you can have smoked water, nothing is too wet to smoke?

nemo75 - 23 Jan 2021 22:55:00 (#512 of 530)

That was definitely on my mind.

binturong - 23 Jan 2021 22:57:19 (#513 of 530)

Although there is probably a middle ground where something is too wet to be smoked like a dry thing, and too dry to be smoked like a wet thing.

JennyRad - 23 Jan 2021 23:04:53 (#514 of 530)

I think you achieve liquid smoke - which I guess is what people mean by smoked water? - by a different method, though.

Smoked garlic or paprika or whatever, smoked solid stuff, you put in a chamber you fill with smoke for ages for it to infuse. Whereas to get liquid smoke you bubble smoke through water at the right temperature to dissolve the compounds that give flavourings, I think.

artant - 24 Jan 2021 00:10:16 (#515 of 530)

Well presumably you could smoke the chick peas before blitzing them? And you could definitely smoke the garlic. Smoked hummus doesn’t usually contain paprika, although my homemade attempt was sprinkled with it and drizzled with smoked olive oil (I liked smoked things, okay).

FGBFGB - 20 Apr 2021 17:45:28 (#516 of 530)

Greggs are trialling a vegan ham and cheese baguette and a vegan breakfast roll with quorn sausages.

Catspyjamas17 - 20 Apr 2021 18:41:15 (#517 of 530)

No brainer for both, I'd have thought.

JohnIlly - 20 Apr 2021 18:43:55 (#518 of 530)

Unless it's vegan brains.

FGBFGB - 20 Apr 2021 18:53:10 (#519 of 530)

Have you tried making seitan? That's exactly what it is like.

JohnIlly - 21 Apr 2021 11:38:44 (#520 of 530)

From looking at images of seitan, sometimes it looks like brains and sometimes like lungs.


nemo75 - 21 Apr 2021 11:40:58 (#521 of 530)

I'd give it a go, if someone who knew what they were doing cooked it.

I love tofu but I can never get it right at home.

Catspyjamas17 - 21 Apr 2021 11:44:46 (#522 of 530)

Yes, I haven't been fond of seitan or jack fruit when I tried them, but I do love tofu, I can eat the Mori-Nu extra firm silken tofu on its own as it comes. Great for me diet wise at the moment on a very low calorie diet as it's low calorie but good protein.

FGBFGB - 21 Apr 2021 12:17:04 (#523 of 530)

Tofu is great (I love making mapo tofu), but I've never managed to deep fry it right. I think maybe I chivvy it too much and it falls apart. And if, as some methods advocate, I coat it in cornflour, that leads to a whole new world of culinary pain. Especially when it comes to doing the washing up.

limegreen - 21 Apr 2021 12:22:07 (#524 of 530)

If you smoked the chickpeas, would they not dry out too much? Think smoked salmon. Although maybe you could rehydrate them.

LardyStuffer - 21 Apr 2021 13:56:39 (#525 of 530)

Tofu deep fries ok if it is nice and firm. I tend to wrap it in a tea towel and put a bit of weight on it and leave it for a bit to make it more so

Catspyjamas17 - 21 Apr 2021 15:03:04 (#526 of 530)

I made a kind of tofu burger/scooby sandwich the other day with a third of a slab of extra firm silken tofu coated in soy sauce and shallow fried, a slice of beetroot and some spring onion and kale on dark rye sourdough, lightly toasted with some EV olive oil on it. Asparagus and toasted cashew nuts on the side. Was going to put a fried egg on it too (am not actually vegan) but forgot, and it didn't need it anyway.

nemo75 - 21 Apr 2021 15:18:43 (#527 of 530)

That sounds like the brilliant bao buns at Giant Robot, and elsewhere.

nemo75 - 21 Apr 2021 15:19:25 (#528 of 530)

But betterer

misosoup100 - 29 Apr 2021 00:21:54 (#529 of 530)

I made this vegan "bolognese" - it is really great - and very easy. You do need a food processor however.

(I replaced sriracha with soy sauce)

Catspyjamas17 - 29 Apr 2021 10:04:57 (#530 of 530)

Oh yummy, thank you. I would probably have soy AND sriracha, as I often do. And I have lots of mushrooms in just now.

I had Aldi soy spaghetti the other day, that was good. More along the lines of stir-fry noodles so would work for that purpose as well.

Had the "Portobello pizzas" at the top of the article below last night. So few calories that I also had a piece of hot smoked salmon and greens with two mushroomy "pizzas" for around 400 calories.

Was just thinking you could easily use vegan cheese there instead, as long as it melts ok.

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