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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.

Leftie - 16 Oct 2019 11:59:17 (#1 of 530)

Aldi are doing BBQ Jackfruit parcels if that's any use.

Catspyjamas17 - 16 Oct 2019 12:10:22 (#2 of 530)

Thanks Leftie. I haven't knowingly tried jackfruit or seitan yet but will at some point.

I made scrambled tofu this morning which was pretty good, except that I added too much turmeric. Only a pinch is required for an entire pack of tofu. Once cooked it also keeps in the fridge for three days so I cooked the whole pack but probably only at a third of it. Only about 80 calories, if anyone is counting, plus a thick slice of seeded bread. Just as filling as egg and I think it has more protein.

I used plain firm tofu, turmeric, soy sauce and black pepper. Chop the tofu up then mashed it with the other ingredients with a fork in a Pyrex jug. I microwaved it for a minute then mushed it again, then another 30 seconds in the microwave.

Leftie - 16 Oct 2019 12:12:32 (#3 of 530)

I had the cauliflower with crispy tofu at Red Barbecue. That was quite nice if a bit dear.

Catspyjamas17 - 16 Oct 2019 12:16:22 (#4 of 530)

I had a delicious vegan cauliflower and nut burger at a local pub at the weekend. My daughter was slightly dismayed that it had bright yellow vegan cheese on and scraped hers off, but I have to say I found it rather like processed cheese which I actually quite like so it was fine by me!

Leftie - 16 Oct 2019 12:18:11 (#5 of 530)

Some Wetherspoons are now doing vegan burgers.

Catspyjamas17 - 16 Oct 2019 12:18:39 (#6 of 530)

I don't often eat meat-a-like foods but really fancied katsu curry on Friday, and made it with Vivera plant "chicken" goujons, made from soya and wheat, and they were really pretty good. Can get them in Sainsbury's.

Other favourites are Aldi butternut squash and red pepper sausages.

Winner - 16 Oct 2019 12:21:13 (#7 of 530)

The best vegan recipes I’ve come across are found in the Bosch! books. Pretty much everything in them is delicious.

Catspyjamas17 - 16 Oct 2019 12:22:48 (#8 of 530)

Thank you, I hadn't heard of those and will check them out.

Leftie - 16 Oct 2019 12:24:28 (#9 of 530)

Don't know if you go to Iceland but they've got these.

And do "No Bull" burgers.

Catspyjamas17 - 16 Oct 2019 12:24:31 (#10 of 530)

Mods, can someone amend "life" to read "live" in line two of the thread description, if you have a minute? Just spotted that. D'oh.

Leftie - 16 Oct 2019 12:25:17 (#11 of 530)

Catspyjamas17 - 16 Oct 2019 12:26:43 (#12 of 530)

Someone on another vegan forum suggested using black salt Kala namak to make the tofu taste more "eggy".

Winner - 16 Oct 2019 12:29:59 (#13 of 530)

Ive never been much of an egg fan but the scrambled tofu they do in Boston Tea Party breakfast is very nice and there’s a recipe here:

Like with the Bosh books they use onion powder, garlic powder and nutritional yeast for flavour. If you get the Bosh books you’ll probably use those things a lot.

TommyDGNR8 - 16 Oct 2019 12:34:00 (#14 of 530)

I don't think you should be imposing roles or values on threads, guys.

Agaliarept - 16 Oct 2019 12:37:17 (#15 of 530)

I'd just like to say I admire The Vegans though I am not one.

I get so bored of the rhetoric aimed at vegans by meat eaters. I wish I had the will power to join in.

We do a few meat free days a week though..

Leftie - 16 Oct 2019 12:39:51 (#16 of 530)

One of my fucking colleagues sat their bitching at me for eating a Mars Bar. I may or not may not have posted about it but fuck off. Do I look like I give a toss?

"They're not vegetarian". DO tell HR every damn time.

When did things become "plant-based"? It's just some marketing campaign isn't it?

If you don't mind Heather Mills, she is launching some new products.

ZimAgain - 16 Oct 2019 12:41:37 (#17 of 530)

Nice biscuit conditional there, Leftie.

Leftie - 16 Oct 2019 12:44:49 (#18 of 530)

Leftie - 16 Oct 2019 12:46:18 (#19 of 530)

Catspyjamas17 - 16 Oct 2019 12:52:17 (#20 of 530)

I suppose "plant based" sounds nicer than "mass-produced fungus" which is what some of the meat-replacement things are.

Leftie - 16 Oct 2019 12:59:49 (#21 of 530)

Well just call them vegan.

uranrising - 17 Oct 2019 04:33:58 (#22 of 530)

I don't think you should be imposing roles or values on threads, guys.

How can a poster here 'impose' anything on anyone?

Post deleted by user
uranrising - 17 Oct 2019 05:32:13 (#24 of 530)

A censor, a censor, my kingdom for a censor.

Post deleted by user
uranrising - 17 Oct 2019 05:42:11 (#26 of 530)

Saying something should be removed is not censorious? Really?

Post deleted by user
Arjuna - 17 Oct 2019 06:16:53 (#28 of 530)

When did things become "plant-based"? It's just some marketing campaign isn't it?

I think it's an attempt to sound less doctrinaire, putting the focus on the heslth benefits of eating plants for everyone rather than just those who don't eat any animal products.

Tenesmus - 17 Oct 2019 07:40:23 (#29 of 530)

Anyone else find the vegan versions of Quorn pieces and (s)ham slices not as good as the veggie versions?

Leftie - 17 Oct 2019 09:59:42 (#30 of 530)

I've never tried Quorn.

RosyLovelady - 17 Oct 2019 10:24:23 (#31 of 530)

Cats nails it.

LardyStuffer - 17 Oct 2019 11:18:46 (#32 of 530)

I think plant based is more for those who are doing it for the health / clean eating reasons. Kind of takes the politics out of it

RosyLovelady - 17 Oct 2019 11:21:04 (#33 of 530)

I reckon it's meant as a semi-rustic disguise for the highly industrialised fungus aspect.

uranrising - 17 Oct 2019 11:30:24 (#34 of 530)

Plant-based by contrast with animal-based.

Historically, plants were treated as one of two kingdoms including all living things that were not animals,...

taken from Wiki entry for Plant

RosyLovelady - 17 Oct 2019 11:39:43 (#35 of 530)

Well yes, but calling it fungus-based, while more precisely accurate, wouldn't shift as many units as plant-based.

donttellhimpike - 17 Oct 2019 11:43:27 (#36 of 530)

Calling meat steroid injected butchered flesh probably wouldn't shift as many units either.

RosyLovelady - 17 Oct 2019 11:46:26 (#37 of 530)


Leftie - 17 Oct 2019 11:53:34 (#38 of 530)

Try this book "Meatless All Day" by Dina Cheney. It's got miso-glazed tofu in it, for example. And even sandwiches for afternoon tea!

uranrising - 17 Oct 2019 12:33:26 (#39 of 530)

A fungus (plural: fungi[3] or funguses[4]) is any member of the group of eukaryotic organisms that includes microorganisms such as yeasts and molds, as well as the more familiar mushrooms. These organisms are classified as a kingdom, fungi, which is separate from the other eukaryotic life kingdoms of plants and animals.

The Plant Kitchen item I have from M&S is soya-based. So saying fungus-based is incorrect in this case.

RosyLovelady - 17 Oct 2019 12:34:44 (#40 of 530)

I wonder if they've started industrialising slime moulds for food production.

Leftie - 17 Oct 2019 12:57:25 (#41 of 530)

In "Meatless All Day" there is a recipe for Date and Nut Rum Bread.

uranrising - 17 Oct 2019 13:33:51 (#42 of 530)

An interview with a dietician expert, Professor Clare Collins of University of Newcastle, New South Wales on BBC radio 5's overnight Up All Night programme early this morning (starting 2.10.35 in on ).

Nobody is obliged to listen.

She says health can be best supported nutritionally if fruit and vegetable growers got subsidies to make fresh fruit and vegetables cheap for the public.

That the point is that a diet rich in great variety of vegetables and fruit (plus nuts, seeds, cereals) would boost the public health and save a fortune of taxes currentlyspent on the spectrum of the health services.

footnote. Kindly observe the post number.

RosyLovelady - 17 Oct 2019 13:36:12 (#43 of 530)

Has fruit now been officially exonerated from those accusations that it's the first step on the inexorable road to type 2 diabetes?

uranrising - 17 Oct 2019 14:13:41 (#44 of 530)

Looks like it. Hard to believe that was ever the case.

Far too many veggies and vegans and fruitarians who aren't diabetics to believe there was a scintilla of inexorability about such a road.

RosyLovelady - 17 Oct 2019 14:22:08 (#45 of 530)

About three years ago it was a prominent health scare story in the MSM which was embraced by a few posters here who admonished us to abandon the demon fructose.

Crayola - 17 Oct 2019 14:34:23 (#46 of 530)

If you're interested in some of the non-food vegan stuff, this is my friend's website she just launched this week.

Catspyjamas17 - 17 Oct 2019 14:41:12 (#47 of 530)

Thanks Cray.

Leftie - 24 Oct 2019 12:05:12 (#48 of 530)

Still reading "Meatless All Day".

Don't get if off Amazon. I got it for about £4 in The Works.

FGBFGB - 03 Nov 2019 14:25:31 (#49 of 530)

MrsFGB and I ate in Mildreds, Pentonville Road yesterday evening. Thought it was very good: parsnip apple sausages and mustard mash, vegan chicken kebabs, and sides of pomegranate aubergine and harissa coated 'patatas bravas'. First three were very good indeed, the PB OK but nothing special. Portions of the mains could have been a bit bigger, and the wine prices a bit lower, but we'd go back.

Catspyjamas17 - 03 Nov 2019 22:18:02 (#50 of 530)

I haven't made my own vegan sausages yet but I can make a fine Glamorgan sausage now.

uranrising - 25 Nov 2019 21:45:45 (#51 of 530)

On BBC 2 now- Meat: A Threat to Our Planet?

Arjuna - 25 Nov 2019 21:52:29 (#52 of 530)

Has fruit now been officially exonerated from those accusations that it's the first step on the inexorable road to type 2 diabetes?

I have been vegetarian for 30 years, diagnosed with diabetes two years ago. I am now officially in rsmission. I have always eaten lots of fruit and still do.

Towlie - 28 Nov 2019 08:55:37 (#53 of 530)

Made a vegan bigos last night with weird tofu kieĊ‚basa sos. It was delicious.

Leftie - 28 Nov 2019 16:29:26 (#54 of 530)

I've given up on 5 a day. I just don't fancy eating much. I've got some apple juice.

One of my relatives insists you don't need to eat that much fruit and veg which is quite, quite mad.

"Stop going on about it!". Yes, we'll just all get scurvy.

Tenesmus - 28 Nov 2019 17:55:21 (#55 of 530)

Went to use the remaining half of a jar of Sharwoods sauce that Mrs Tenesmus had got and used to make me a stir fry at the weekend.

Looked at the ingredients. Beef. Oh.

Catspyjamas17 - 28 Nov 2019 18:45:44 (#56 of 530)

Oops. I'm surprised that was in a sauce tbh. I don't think it's even in gravy granules!

uranrising - 28 Nov 2019 20:38:49 (#57 of 530)

Can ANYONE recommend best introductions to, and explanations of, VEGANISM, please?

Towlie - 28 Nov 2019 20:41:23 (#58 of 530)

Yeah, stop eating stuff derived from animals.

uranrising - 28 Nov 2019 20:49:53 (#59 of 530)

I mean books, talks, articles to a) explain viable ways to get there from here, and b) to begin deal with vegan sceptics and doubters.

There are a lot of books, talks, articles and I'd like a guide.

Ginmonkey - 28 Nov 2019 21:00:15 (#60 of 530)

I tend to start off with Indian food as a lot of that can be naturally vegan. We had sweet potato, chickpea and spinach curry tonight. Very tasty.

Arjuna - 28 Nov 2019 21:02:41 (#61 of 530)

Catspyjamas17 - 29 Nov 2019 07:33:21 (#62 of 530)

The most talked about and well-regarded books IME seem to be BOSH! How to Live Vegan by Henry Firth & Ian Theasby, and How to Go Vegan by Veganuary.

Arjuna - 29 Nov 2019 07:58:20 (#63 of 530)

I am not vegan but eat that way to lose weight. I find the best way is simply to explore as many options as possible and these days it is actually quite easy. A few years back soya milk was the only option now almond, cashew, oat, coconut, hazelnut milks are available in many supermarkets, often with different brands to try. Its also. possible to make thdm at home. I use different ones to replace milk in different drinks cashew in coffee, oat in tea and find other uses for coconut and almond. Vegan cooking can be quite complex and subtle and there is no chucking a bit of meat or cheese in to rescue things with a single strong taste. It does take a bit of work and a lot of experimentation but it is worth it. I find many things to my liking and continue with them when not in vegan mode.

Ginmonkey - 29 Nov 2019 08:20:46 (#64 of 530)

Is nut or soya milk less fattening than say skimmed dairy milk?

Arjuna - 29 Nov 2019 08:25:03 (#65 of 530)

I am not really a calory counter, I just find that the vegan diet helps me lose weight.

nac1001 - 29 Nov 2019 08:38:55 (#66 of 530)

Our Alpro organic soya has about 30% fewer calories than our semi skimmed milk but I don't know if that is consistent across all brands. Some use sweeteners.

Leftie - 16 Dec 2019 13:14:58 (#67 of 530)

I've had actual arguments on here about restaurants and people bitching on about fussy eaters.

Agaliareptthehalls - 16 Dec 2019 13:17:53 (#68 of 530)

I would just like to say as a meat eater (and ex veggie) that I have nothing but respect and admiration for the vegans.

Meat eaters seem seem to fall over themselves pointing out their dislike of vegans and it pisses me off tbh.

The vegans are doing something I wish I had the will power to do.

LardyStuffer - 16 Dec 2019 13:48:43 (#69 of 530)

browserbutton - 17 Dec 2019 16:00:17 (#70 of 530)

Don't let vegans hear the off-putting sound of carrots screaming ;-)

'For the first time, researchers appear to have evidence that, like animals, plants can audibly vocalize their agony when deprived of water or forced to endure bodily harm.'

butterflyeffect - 03 Jan 2020 13:31:10 (#71 of 530)

Vegan people, when you first went vegan did you find that you needed to eat about twice the volume of food to feel full? Or am I just a pie?

butterflyeffect - 03 Jan 2020 13:32:21 (#72 of 530)

I'm on day 3 of veganuary and just ate a sack of lentils. More or less.

Tenesmus - 03 Jan 2020 14:26:24 (#73 of 530)

Including the sack?

butterflyeffect - 03 Jan 2020 14:32:46 (#74 of 530)

It adds roughage!

KizzyK - 03 Jan 2020 15:00:22 (#75 of 530)

I can't eat a lot of lentils, I become a total wind machine.

thePiMan - 03 Jan 2020 15:03:34 (#76 of 530)

I'm going to try the new KFC vegan burger tonight.

thePiMan - 03 Jan 2020 15:04:07 (#77 of 530)

It's basically a quorn burger but has their secret recipe coating.

butterflyeffect - 03 Jan 2020 15:09:36 (#78 of 530)

Report back please!

thePiMan - 03 Jan 2020 15:15:57 (#79 of 530)

Will do

thePiMan - 03 Jan 2020 15:16:56 (#80 of 530)

I'm not vegan but intrigued. I like the coating on their chicken pieces but not keen on the actual chicken itself if that makes any sense.

thePiWoman is a vegetarian so we're both having one, with mash and BBQ beans.

Towlie - 03 Jan 2020 15:21:57 (#81 of 530)

Apparently KFC fry their chips in the same fryers as the chicken, so if you are vegan/veggie and still want to go to KFC be aware of this.

carterbrandon - 03 Jan 2020 15:25:25 (#82 of 530)

Well, a lot of animals die and have their bones ground up for fertiliser to grow the stuff anyway. And that's before you get onto the cute little fluffy ones that unfortunately find themselves in the same field as a great big harvesting machine.

thePiMan - 03 Jan 2020 15:26:19 (#83 of 530)

Apparently KFC fry their chips in the same fryers as the chicken, so if you are vegan/veggie and still want to go to KFC be aware of this.

That's why we're having the mash and beans

thePiMan - 03 Jan 2020 15:27:20 (#84 of 530)

The fries are done in the same fryer as the "popcorn chicken" not the pressure fryers that the pieces and wings are done in. But still, yeah, not veggie/vegan friendly at all.

Towlie - 03 Jan 2020 15:27:35 (#85 of 530)

Well, a lot of animals die and have their bones ground up for fertiliser to grow the stuff anyway. And that's before you get onto the cute little fluffy ones that unfortunately find themselves in the same field as a great big harvesting machine.

ok boomer

browserbutton - 03 Jan 2020 17:18:06 (#86 of 530)

Veganism will DESTROY all the dear farm animals.

Catspyjamas17 - 03 Jan 2020 17:32:15 (#87 of 530)

More avocado, BE!

Full on veganuary is too hard for me with cooking for family but I'm trying to eat vegan when possible. I haven't eaten meat for a while now, but I do still eat fish. Am cutting out cheese, bread, milk and sugar from next week to see if it helps with weight loss/gut health this month. My stomach definitely prefers that I don't eat meat.

limegreen - 03 Jan 2020 17:35:21 (#88 of 530)

Thing is if one is going vegan for ethical reasons, there are better foods than avocados. Not that I can claim any moral superiority there.

butterflyeffect - 03 Jan 2020 18:18:41 (#89 of 530)

Nah, not ethical, just lactose-agnostic and in need of a jump start to cook more varied stuff and try and eat healthier. Avocado-a-go-go!

thePiMan - 03 Jan 2020 18:24:03 (#90 of 530)

KFC didn't have any vegan burgers left (they said)

uranrising - 03 Jan 2020 18:24:04 (#91 of 530)

#88 sounds a little trumpian. Hovering in the background, I can hear,"I eat only the best foods."

Catspyjamas17 - 03 Jan 2020 19:19:34 (#92 of 530)

You can get non-Mexican avocados, and while they need a lot of water to grow, it's still only a fraction of that used when producing meat.

limegreen - 03 Jan 2020 19:28:49 (#93 of 530)

#91 I said I made no claims. I eat a moderate amount of meat (try to buy free range, but by no means always) and dairy. And love an avocado.

Catspyjamas17 - 03 Jan 2020 19:38:44 (#94 of 530)

Chocolate also needs loads of water to produce *sad face*

limegreen - 03 Jan 2020 19:50:02 (#95 of 530)

I never eat chocolate! As if!

(I eat far too much chocolate)

carterbrandon - 03 Jan 2020 20:31:44 (#96 of 530)

#865. Ad hominem.

Although Latin lessons and philosophical consistency ended before you were born, at least you have Google Translate on your phone, snowflake.

darkhorse - 03 Jan 2020 22:32:19 (#97 of 530)

I await post #865 with interest.

carterbrandon - 03 Jan 2020 22:42:44 (#98 of 530)

Vain much? You'll write it.

uranrising - 04 Jan 2020 09:30:55 (#99 of 530)

I heard the other day the numbers of animals not killed last year because of the shift towards veggies omissions but couldn't find an online link to it. Over a million cattle for example, iirc.

Arjuna - 04 Jan 2020 10:17:06 (#100 of 530)

I am doing veganuary, just started the day off with a lovely cashewccino, fully on with plant milks now just a shame that vegan cheese is dreadful.

Catspyjamas17 - 04 Jan 2020 10:47:35 (#101 of 530)

I've got some jalapeño Scheese at the moment which I find quite tasty, but prepared for others to find it dreadful.

Catspyjamas17 - 04 Jan 2020 10:50:25 (#102 of 530)

Er, wrong thread carter ?

Tenesmus - 04 Jan 2020 10:50:56 (#103 of 530)

I'm doing Stiltonuary. With port.

butterflyeffect - 04 Jan 2020 11:49:22 (#104 of 530)

I had vegan macaroni cheese last night - it tasted almost, but not quite, entirely unlike cheese sauce but was quite tasty in its own right. I rounded it off with a big vegan Bailey's left over from Christmas....

Catspyjamas17 - 04 Jan 2020 12:11:05 (#105 of 530)


uranrising - 04 Jan 2020 12:36:45 (#106 of 530)


There's more than one sort of vegan cheese, shirley.

uranrising - 05 Jan 2020 10:56:04 (#107 of 530)


Catspyjamas17 - 06 Jan 2020 08:51:04 (#108 of 530)

Oatly Barista in coffee is not bad. I've cut out sugar so the slight sweetness is welcome.

butterflyeffect - 06 Jan 2020 09:29:43 (#109 of 530)

Day 6 and I'm fed up and dreaming of crackly roast chicken skin. I assume it will pass. The thought of more lentils is giving me the rage.

Catspyjamas17 - 06 Jan 2020 09:58:40 (#110 of 530)

Perhaps some vegan bacon or a Greggs vegan sausage roll might help. The Vivera products in Sainsbury's seem pretty good.

JohnIlly - 06 Jan 2020 10:15:27 (#111 of 530)

uranrising - 06 Jan 2020 10:52:34 (#112 of 530)

When I was first ibtroduced to vegetarian cuisine, it was like rediscovering food. Being reminded of just how many vegetables there are, how many sorts of beans there are available, of the joys of pastas of all sorts, of the usefulness of rice, of the many uses of nuts et cet e ra.

It would also be a help to look at the some veggie and vegan recipe sites and open up to whole worlds beyond lentils, beyond parodies.

Catspyjamas17 - 06 Jan 2020 11:40:01 (#113 of 530)

I've just bought the Vegetarian Athlete's cookbook by Anita Bean (great name!) and have made a couple of the dishes - chickpea burger and a lentil and green veg pilaf, which were both tasty. Many of the recipes are vegan and you certainly don't have to be an athlete to enjoy them. There is a focus on filling, nutritious food rather than them being very low in calories and there is a good section on nutrition at the front.

Dinner tonight is black bean tacos.

Can't find the recipe on her website but there are a few others on there

butterflyeffect - 06 Jan 2020 11:42:24 (#114 of 530)

I had a Waitrose vegan sausage roll yesterday. It was the driest thing I have ever tasted. It sucked all the moisture out of my mouth.

I had a nice satay yellow curry with butternut squash and sweet potato last night, I have ras el hanout couscous and roasted pumpkin salad for lunch, and I had coconut yoghurt with nuts and banana for breakfast. I'm not living on lentils. I just don't deal well with being told what do to, even when the person telling me what to do is me. Hence the grump.

I had some tofu thing the other day and the tofu was very much the texture of paneer, so I think I'm going to try a saag tofu this week. I also want to try Fuschia Dunlop's veggie ma po tofu.

butterflyeffect - 06 Jan 2020 11:43:51 (#115 of 530)

Oh and I should make the chocolate bourbon pecan pie that I got the ingredients for. I suspect that much of my grump is from accidentally cutting right down on sugar because most sweet things I like either have dairy or gelatine in.

thePiMan - 06 Jan 2020 11:47:18 (#116 of 530)

Subway have expanded their range. Walking past this morning there was board outside advertising Vegan Meatball Marinara with vegan cheese. Sounds good. I like the regular one so will give this a try at some point.

thePiMan - 06 Jan 2020 11:48:57 (#117 of 530)

In the absence of KFC Vegan burger the other night, I had a Ginsters Vegan Pastie found in Tesco and it was really very nice. It had the nice quorn "beef" chunks in. Recommended. Haven't tried the Ginsters Moroccan Vegetable one yet.

butterflyeffect - 06 Jan 2020 11:49:02 (#118 of 530)

There's a 100 mile stretch of water between me and the nearest Subway or Greggs, chiz chiz.

butterflyeffect - 06 Jan 2020 11:52:08 (#119 of 530)

I'm not doing this for ethical reasons, but I did have to wonder when I was buying stuff for pastry the other day. The only vegan butter alternative (hard butter, not spread) was Trex. After I bought it I noticed that Trex is mostly palm oil, and now I feel like I have personally punched a baby orangutan in the face. How can that possibly be better than butter from one of the very happy cows a mile up the road?

FGBFGB - 06 Jan 2020 11:55:21 (#120 of 530)

Are they happy when their calves are taken away from them and (in the case of males) quickly killed for dog food? Are they happy with the mastitis brought on by constant attachment to milking machines? Will they be happy when, their milk producing days done, they are taken to a stinking abbatoir and shot in the back of the head with a bolt gun before being turned into pet food?

Your view of the dairy industry is somewhat naive.

RosyLovelady - 06 Jan 2020 11:55:27 (#121 of 530)

Most cows look pretty angry.

Catspyjamas17 - 06 Jan 2020 12:00:43 (#122 of 530)

I bloody love tofu.

Some palm oil comes from sustainable sources, though I have no idea about Trex.

I know though, it's a minefield.

Got some mesh bags for veg from Sainsbury's the other day and while I saved using two plastic bags for potatoes and sweet potatoes in Aldi, most of the veg still had plastic on it anyway. D'oh. I might email them again, the request to sell lentils has been actioned (though they also come in a plastic sachet- gah). Also they seem to have sorted out their supply of what refer to my Bertie Botts' Every Flavour Beans- for two weeks running now I've been able to buy chickpeas, mixed beans, cannelini beans AND kidney beans in Aldi at once. Quite often in the last six months or so they have only had one kind in at a time.

uranrising - 06 Jan 2020 12:02:11 (#123 of 530)


You clearly know stuff and explore for yourself.

Just ignore us and all will be well.

butterflyeffect - 06 Jan 2020 12:02:27 (#124 of 530)

Not Jersey ones, Rosy, they are the prettiest of all cows.

I know rather a lot of dairy farmers. It's an occupational hazard living where I live. They're all small farms with lots of open pasture which acts as a carbon sink. The cows run to be milked. The food miles are negligable. I don't see how it can be worse than deforestation in Borneo.

Gigi76 - 06 Jan 2020 12:08:33 (#125 of 530)

Could I have the vegan macaroni cheese recipe please?

butterflyeffect - 06 Jan 2020 12:13:46 (#126 of 530)

Yes of course, it's this one:

I have to say I found a teaspoon of cayenne pepper to be rather a lot! I like spicy things but not when I'm expecting them to be creamy...

Catspyjamas17 - 06 Jan 2020 12:20:21 (#127 of 530)

Sriacha has a nice kind of heat, I find, and is smashing on macaroni cheese/notcheese.

Too much cayenne pepper can easily ruin a dish. I avoid it entirely after ruining a rice dish from a vegetarian cookbook with it in my teens - just following the recipe. I like hot food, but sheesh.

Gigi76 - 06 Jan 2020 13:45:34 (#128 of 530)

Thank you, be!

artant - 06 Jan 2020 14:59:09 (#129 of 530)

My current favourite for adding a bit of heat is smoked paprika flakes (in a grinder). Good for adding a bit of spice to soup/vegetable stew type things (or a bit on top of hummus).

butterflyeffect - 06 Jan 2020 15:07:35 (#130 of 530)

This is what I had for lunch today, only with couscous instead of freekeh:

It is very tasty and has cheered me right up, as has finding a bag of Skittles in my desk drawer.

artant - 06 Jan 2020 15:15:17 (#131 of 530)

That looks tasty. And I’m enjoying the typo in the recipe (courtesy of autocorrect, I suspect): ras el hangout 1 tbsp

carterbrandon - 06 Jan 2020 15:27:02 (#132 of 530)


Always puts me in mind of a languid vocal-frying young girl expressing approval:

"Yah. It was rilly, rilly freekeh...."

Catspyjamas17 - 06 Jan 2020 16:04:07 (#133 of 530)

ras el hangout

Classic predictive text error.

Oatly in tea is good. Hurrah! No milk today. Nor possibly ever again.

uranrising - 06 Jan 2020 16:13:21 (#134 of 530)

Keep up the good work.

JohnIlly - 06 Jan 2020 18:38:00 (#135 of 530)

Sheila Dillon investigates why one day we could all be eating pond scum

speckled - 06 Jan 2020 20:28:43 (#136 of 530)

finding a bag of Skittles in my desk drawer. Yay. I was going to suggest skittles as a widely available gelatine-free sweet. MrS has been vegan for 6 years now and loves sweet things. He found the lack of tasty and readily available chocolate and cake really hard at first but has got used to the limited selection now.

The palm oil thing is difficult though. I do a lot of vegan baking and it's hard to avoid.

Leftie - 07 Jan 2020 10:02:46 (#137 of 530)

This menu isn't showing but I've tried the banana blossom croquettes with the "oaty" dip" and the croquettes don't really taste of anything (and are almost £8) but the dip is nice.

Leftie - 07 Jan 2020 10:31:48 (#138 of 530)

Catspyjamas17 - 07 Jan 2020 10:44:53 (#139 of 530)

That's good, but I wonder how they measure the sales of "meat free" food? Most food is meat free, apart from actual meat and ready meals made with meat.

FGBFGB - 07 Jan 2020 11:56:34 (#140 of 530)

This is on tonight: five vegans go to annoy the people of Merthyr Tydfil.

nemo75 - 07 Jan 2020 12:01:24 (#141 of 530)

Bits of that are bum clenchingly bad.

Catspyjamas17 - 07 Jan 2020 12:08:27 (#142 of 530)

I can imagine. Though I stayed in West Wales in the summer and there were tons of vegan options in quite average non gastro pubs. But then areas catering for tourism can be rather different and there are tons of food deserts in the UK.

LardyStuffer - 07 Jan 2020 12:25:15 (#143 of 530)

The only Vegan in the village

Leftie - 07 Jan 2020 12:35:37 (#144 of 530)

"five vegans go to annoy the people of Merthyr Tydfil."

That sounds like a Comic Strip.

speckled - 07 Jan 2020 14:06:51 (#145 of 530)

But then areas catering for tourism can be rather different l

The first place we went on holiday in the UK after MrS became vegan was camping and touring around the Peak District about 5.5 years ago. Vegan options were limited or non-existent in some village pubs but I'm sure it's different now.

On holiday last summer even touristy parts of rural Ireland were quite hard work. We unwrapped a freshly-made salad sandwich which I'd specifically said was for a vegan so no butter/mayo etc and they'd included grated cheese as that's "salad" not a sandwich filling.

carterbrandon - 07 Jan 2020 16:49:11 (#146 of 530)

"Can she have wafer thin ham, Barbara?"

Arjuna - 07 Jan 2020 16:53:59 (#147 of 530)

This my second stint at being a vegan but could never manage it full time, especkially as I have to avoid fast carbs because of my diabetes.

LardyStuffer - 07 Jan 2020 17:11:14 (#148 of 530)

Also on my second turn around. First started 25 years ago and lasted about 10 years. Been at it a year now. Is so bloody easy now, might have to become a fruitarian for a greater challenge :D

butterflyeffect - 07 Jan 2020 20:58:23 (#149 of 530)

I'm a week in. Ma po tofu and Fox's dark chocolate Chunkies to celebrate.

Ginmonkey - 07 Jan 2020 21:14:40 (#150 of 530)

I nearly had vegan dinner tonight - rice and ratatouille but then I found an end of halloumi in the fridge that needed using up, so had it cubed and fried on top of my dinner.

FGBFGB - 07 Jan 2020 21:21:01 (#151 of 530)

My first exposure to self-proclaimed veggie food was a veggie r'rant in the Lakes, circa 1987. A pie of potato and carrot. The owners seems to have been adhering to the common* VIctorian veggie belief that spices, herbs and other favouring led to moral turpitude. It was fucking awful.

  • I have looked into this and many C19 vegetarians held this view.

artant - 07 Jan 2020 21:27:46 (#152 of 530)

I had butternut squash and red pepper soup with some vegan breaded tofu things that needed using up. As a meal, it ended up not vegan though as I had a couple of chocolates left over from Christmas.

I think there’s a good chance I’ll go vegan at some point but in the meanwhile I’m aiming for most meals to be mostly vegan (quite often the only non vegan thing is a bit of milk foam in my coffee as if I’ve steamed milk for someone else and just want a bit of foam then steaming some oat milk as well would be a waste; really I should just skip the foam and have an espresso rather than a macchiato).

FGBFGB - 07 Jan 2020 21:28:48 (#153 of 530)

Good work artant.

thePiMan - 07 Jan 2020 22:35:53 (#154 of 530)

Had a Chicago Town BBQ Jackfruit pizza from Iceland tonight.

Really nice, £3

Catspyjamas17 - 07 Jan 2020 22:46:20 (#155 of 530)

The Anita Bean black bean taco thing was lush last night, especially the salsa recipe. I used the soft taco "boats" which were quite satisfying to eat. Made it not vegan as I had a few prawns to use up.

Had more of the salsa again on top of a baked sweet potato with some green beans and a fried sea bass fillet.

carterbrandon - 07 Jan 2020 22:51:08 (#156 of 530)

Why isn't the vegan revolution increasing the size and variety of the dried beans, pulses and lentil sections of supermarkets, dammit? They've been the mainstream of what I eat for decades now, and Sainsburys is showing no change and Aldi, despite being right next to a university, doesn't seem to stock them.

Ginmonkey - 07 Jan 2020 22:57:06 (#157 of 530)

My local Sainsbury's had a good half aisle dedicated to all things pulse, lentil and bean - dried, canned and vacuum packed.

Then it has additional, often cheaper, ones in the "world food" aisles.

Catspyjamas17 - 07 Jan 2020 22:58:33 (#158 of 530)

The Aldi near me has very good tinned beans. The cannelini beans and chickpeas are particularly plumptious and much better than the mean little bullets that Sainsbury's sell.

Aldi now also sell puy lentils - annoyingly in a sachet, though they are absolutely lovely. It would be useful to get dried stuff from there though, but the tinned and packet are at least good and still really cheap. I get dried green lentils, lentiles vert, red lentils and split peas from Sainsbury's. They aren't as cheap as the big bags from Indian supermarkets but more convenient for me.

Arjuna - 07 Jan 2020 23:04:32 (#159 of 530)

It's hardly a problem, dried beans last forever so not like you have to shop weekly and if all else fails you can get them delivered.

JohnIlly - 07 Jan 2020 23:10:39 (#160 of 530)

Morrison's have a big range of pulses in the "foreign food" section, or they do in Bradford.

artant - 07 Jan 2020 23:14:29 (#161 of 530)

The supermarkets I shop at all have a decent selection of dried, tinned and pouches (as do my local shops). It’s harder to get jars but I stock up on those when Ocado bring my shopping (jars of chickpeas are handy for emergency hummus and jars of lentils are good for speedy salads).

Arjuna - 07 Jan 2020 23:44:15 (#162 of 530)

I like the idea of emergency hummus.

butterflyeffect - 08 Jan 2020 10:00:20 (#163 of 530)

As with everyone in Jersey, I get my dried beans (both separate varieties and Bean Crock Mix) from Touzel's. Which is a pet shop. That also sells beans and bean crocks. I don't understand either.

MontyPeculiar - 08 Jan 2020 10:03:36 (#164 of 530)

bean crocks?

butterflyeffect - 08 Jan 2020 10:06:29 (#165 of 530)

Sort of a cooking pot:

butterflyeffect - 08 Jan 2020 10:07:46 (#166 of 530)

Although not that recipe, it has carrots, which is beyond the pale.

artant - 08 Jan 2020 11:09:44 (#167 of 530)

One carrot to half a kilo of beans though, and you take it out before serving!

deadmanwalking23 - 08 Jan 2020 12:52:35 (#168 of 530)

Greggs are to pay £7m bonus for the success of the vegan sausage roll.

Catspyjamas17 - 08 Jan 2020 13:26:49 (#169 of 530)

Good on them.

artant - 08 Jan 2020 13:31:38 (#170 of 530)

I tried a Greggs vegan sausage roll last week (I hadn’t had lunch and was passing Greggs so it seemed like a good plan, albeit not a very diet friendly one). The texture of the filling was a bit soft but it was quite tasty. It’s not the sort of food I eat often but anything that makes it easier to find vegan food while out and about is to be encouraged. Plus the publicity around Greggs vegan offerings must be encouraging other places to follow suit.

deadmanwalking23 - 08 Jan 2020 13:38:09 (#171 of 530)

It is indeed, my local independent bakers (Ayres in Nunhead) now do a vegan lattice and a vegan Thai bake. Both good.

carterbrandon - 08 Jan 2020 13:40:00 (#172 of 530)

The texture of the filling was a bit soft but it was quite tasty.

#170: I thought that. What it was most like, was a really cheap Iceland/Heron SR made of slurry, with more spices.

Following on from my point above about how the pulse aisles haven't got much bigger, the vegan food revolution seems to be a lot about processed food, 'street food', 'dirty vegan burgers' and so on. I noticed today how many vegan fast food places there are around Brum Uni.

Catspyjamas17 - 08 Jan 2020 13:42:49 (#173 of 530)

Yes I think it's fair to say the emphasis has been on meat replacement products, which I don't eat very much of, but in a way I'm quite glad it's not all about health food and it might be a way in to sampling more of the dreaded pulses and beans for some people. And it moves away from the ascetic view of veganism mentioned upthread which is probably helpful overall.

butterflyeffect - 08 Jan 2020 13:49:53 (#174 of 530)

Why sell someone the ingredients to make things if you can sell the things themselves at a massive, massive markup?

(even without dietary choices it annoys me that I have to go to the big supermarket if I want proper cooking ingredients rather than stuff like jars of sauce that just need assembling)

butterflyeffect - 08 Jan 2020 13:50:58 (#175 of 530)

Anyway. I feel crap and am working from home, so have used my time wisely by making Yotam's vegan traybake ragu. It takes three hours and the list of ingredients goes from here to the post office, but it smells amazing.

artant - 08 Jan 2020 14:03:54 (#176 of 530)

What it was most like, was a really cheap Iceland/Heron SR made of slurry, with more spices.

I’ve been vegetarian for thirty years so my sausage roll knowledge is woefully inadequate but that sounds about right.

artant - 08 Jan 2020 14:04:36 (#177 of 530)

Liking the sound of a testable ragu but Yotam does like a long list of ingredients!

artant - 08 Jan 2020 14:08:05 (#178 of 530)

Testable? That would be autocorrect for tray bake, it seems.

Anyway, just looked up the recipe and it does sound good.

butterflyeffect - 08 Jan 2020 14:12:55 (#179 of 530)

As I am a terrible middle class ponce I already had all the ingredients except for rose harissa. Once it's in the pan it more or less cooks itself - I used the food processor to finely chop everything beforehand. Most of the prep time was me searching in the back of the spice cupboard for the miso paste while muttering under my breath about "those fuckers".

artant - 08 Jan 2020 14:23:49 (#180 of 530)

Yeah, I think I’d mostly need the plum tomatoes, oyster mushrooms and the rose harissa (I’m pretty sure I threw my last jar out as being too old to have much flavour). Maybe porcini too, depending on what’s at the back of the cupboard (I haven’t used any recently but that doesn’t mean they’re not there).

artant - 09 Jan 2020 00:01:54 (#181 of 530)

I (sort of) made this soup today:

My spices have been wandering in the cupboard and I couldn’t find the cumin. I made it in my new soup maker and used less liquid on the basis that I could add more if I wanted (it didn’t need it) and I added smoked paprika flakes to the kale (and cooked enough kale for a few portions even though it was just me eating it). Good soup. The yoghurt isn’t needed but is a good addition; I used soy Greek yoghurt which did the job.

LardyStuffer - 09 Jan 2020 09:43:47 (#182 of 530)

Arjuna - 09 Jan 2020 09:53:57 (#183 of 530)

I have been getting into lentil flour lately, made a xmas roast with fava beans and ground cashews, carrot, cauliflower and onion - went down well with mushroom gravy.

I bought it from an Indian supermarket but might try making my own next time, I think all I need to do is roast the lentils for a bit then bung them in the nutriblender.

Post deleted by user
Catspyjamas17 - 09 Jan 2020 12:02:27 (#185 of 530)

Thanks goldy. I'm glad to hear they work, sort of, and at least taste nice.

JohnIlly - 09 Jan 2020 12:11:51 (#186 of 530)

Lentil flour? I have never encountered that. Besan is more usual and that's actually chickpea flour.

Looking it up, there seem to be a few tutorials on making it yourself, such as this one:

Arjuna - 09 Jan 2020 12:20:52 (#187 of 530)

I bought the lentil flour when I tried and failed to make poppadums.

Still no idea how theu roll them so thin.

It has proved useful stuff. I use chickpea flour a lot so good to have an alternative. It seems to stiffen up more.

JohnIlly - 09 Jan 2020 12:26:39 (#188 of 530)

Even in India people don't make their own poppadums. I believe they are made by putting several balls of dough on top of each other with oil to keep them separate.

artant - 09 Jan 2020 12:29:21 (#189 of 530)

I’ve never tried lentil or chickpea flour but am intrigued. I’ve also never used aquafaba but keep meaning to try.

JohnIlly - 09 Jan 2020 12:58:44 (#190 of 530)

There is a YouTube demo of making poppadums at home:

That link starts where she begins the rolling out. It isn't the method I had read about. She does one at a time.

southwesterly - 09 Jan 2020 13:12:52 (#191 of 530)

Question for thread. When I am eating vegan (as I mostly am this month) rather than mostly veggie, I find that what I miss most is sour cream - I love stirring that at the end into loads of veggie dishes (chili, bean goulash, pastas, etc.).

Online alternatives predictably suggest blitzing cashews, but this is expensive, caloric and a faff.

Obviously there is soy yoghurt. Does anyone have any better suggestions?

Catspyjamas17 - 09 Jan 2020 13:15:20 (#192 of 530)

I guess one of the yogurt alternatives would provide a similar texture, but I haven't ventured into them yet, having some Greek style yogurt to use up.

Catspyjamas17 - 09 Jan 2020 13:16:33 (#193 of 530)

Some people see to rate Oatly "creme fraiche".

binturong - 09 Jan 2020 13:18:29 (#194 of 530)

The Oatly is good for savoury dishes, has a bit of a vegetable undertone that doesn't quite work with sweet things.

southwesterly - 09 Jan 2020 13:20:36 (#195 of 530)

That looks quite pricey - but potentially very worth it.

On no-excuse-not-to-eat-veggie news, I just had pasta with home-made hummus. I drizzled one table spoon of extra tahini over it, and that made a huge difference. Totally easy and delicious. I would have added sour cream had it not been January!

southwesterly - 09 Jan 2020 13:39:11 (#196 of 530)

I see that Martha Stewart has this simple yoghurt and miso dip. I might try this later (using soy yoghurt and without the sesame seeds) and report back, as I think it could sort of do the same job.

Catspyjamas17 - 09 Jan 2020 14:20:36 (#197 of 530)

Roasted red pepper sauce would also work well with #195. I find that with houmous is heaven.

Catspyjamas17 - 09 Jan 2020 14:21:39 (#198 of 530)

Having a vegan lunch of veg sticks, guacamole and edamame.

Leftie - 09 Jan 2020 14:25:08 (#199 of 530)

What's this about almond milk and bees?!

MaryMC - 09 Jan 2020 14:28:25 (#200 of 530)

Catspyjamas17 - 09 Jan 2020 14:32:20 (#201 of 530)

Sounds like it is more the commercial farming methods rather than almonds themselves.

I haven't tried almond milk anyway, as oat milk is so good and appeals to me more than nut milk.

butterflyeffect - 09 Jan 2020 14:38:39 (#202 of 530)

The vegan ragu is amazing. However, I made the rookie mistake of not rinsing/soaking my lentils. The wind!

Catspyjamas17 - 09 Jan 2020 15:18:14 (#203 of 530)

Which ones were they? I never rinse or soak green or red lentils, only spilt peas.

artant - 09 Jan 2020 15:58:35 (#204 of 530)

I very occasionally rinse lentils (usually not) but never soak them.

I think I’ve also now settled on oat as my milk of choice.

speckled - 09 Jan 2020 16:02:28 (#205 of 530)

I was also going to suggest the Oatly fraiche southwesterly

I've used it to replace sour cream on top of chilli or nachos or instead of creme fraiche in things like garlic mushrooms or risotto. I haven't tried it with anything sweet but Bint's description of how it wouldn't quite work sounds about right.

artant - 09 Jan 2020 16:06:10 (#206 of 530)

I think I might try that vegan ragu but I’m not really eating pasta at the moment so I’m thinking I might pair it with white bean mash for even more wind!

JohnIlly - 09 Jan 2020 16:17:14 (#207 of 530)

More global warming.

Leftie - 09 Jan 2020 16:36:51 (#208 of 530)

I really do not like lentils. I've tried. Sizzling Pubs do lentil and sweet potato pie with vegan gravy and I really didn't like it.

southwesterly - 09 Jan 2020 18:36:33 (#209 of 530)

I did try my two-ingredient sour cream replacement. Two tablespoons of plain soy yoghurt with a teaspoon of white miso paste stirred in. I thought the taste and texture were really quite similar to sour cream - obviously stronger and more umami. Of course, it was a bit yellowish in colour rather than plain white. Half a teaspoon of miso would be enough next time, I think. It stirred into the dish exactly like sour cream and added that extra level of sour creamy satisfaction to a tofu chili with homemade oven chips. I will definitely be doing this again. If I had a YouTube channel, I would make a video about it.

I am fortunate enough to love all lentils and beans and can eat them happily every day. I have an electric pressure cooker that really helps with both. Oddly enough, as a kid, I loathed baked beans.

JohnIlly - 09 Jan 2020 19:26:12 (#210 of 530)

I suppose that oat milk is rebranded gruel.

Catspyjamas17 - 09 Jan 2020 19:55:57 (#211 of 530)

Sounds lovely, southwesterly.

Oat milk is nothing like gruel, it's nice and smooth.

Catspyjamas17 - 09 Jan 2020 19:58:09 (#212 of 530)

Had a vegan dinner of veggie chilli, other than the blob of yogurt. Have finished the pot now so can get a vegan alternative.

carterbrandon - 09 Jan 2020 20:02:07 (#213 of 530)

#200: Surely that makes almonds at least as exploitative, and more fatal, to bees as compared to honey. Which isn't allowed.

MaryMC - 09 Jan 2020 20:06:40 (#214 of 530)

I would have thought so.

Anyway there are other kinds of fake milk, like rice milk, which I haven't heard anything against.

Catspyjamas17 - 09 Jan 2020 20:08:33 (#215 of 530)

There are also several brands of almond milk and almonds aren't necessarily all grown intensively like that.

nemo75 - 09 Jan 2020 20:10:06 (#216 of 530)

Guess it depends where the rice is from.

artant - 09 Jan 2020 20:42:40 (#217 of 530)

I think it’s intensively farmed almonds that pose a real problem for bees but it does mean it’s better to go for other options especially for things like milk substitutes.

MaryMC - 09 Jan 2020 21:06:46 (#218 of 530)

On another topic, I'm quite surprised that the majority of vegan foods on sale don't seem to be organic, at least where I live.

artant - 09 Jan 2020 21:41:00 (#219 of 530)

Well I guess most vegetables aren’t organic so it probably shouldn’t be a surprise (but, like you, I kind of expect better). I buy organic when I can, especially for things like tofu not least because most non-organic soya is GM (as with almonds, best to avoid intensively farmed crops from the US).

southwesterly - 10 Jan 2020 13:54:12 (#220 of 530)

I don't like rice milk - it never makes the cup of tea the required colour. I do like soy milk, fortunately. I eat so much soy that I tend to just ignore any concerns around that - on the grounds that the Japanese and Chinese do just fine. I do remember a very strict woman in a quite hardcore London health shop once being somewhat furious at me for wanting to buy something soy-based.

Catspyjamas17 - 10 Jan 2020 14:43:46 (#221 of 530)

I bought some soya yogurt so will try not to eat too much tofu or edamame this week. I'll get the unsweetened next time though, it is pretty sweet, although was not unpleasant blobbed on top of my leftover vegetable chilli.

butterflyeffect - 10 Jan 2020 15:15:57 (#222 of 530)

Can anyone recommend something chewy? I had a proper sulk last night that everything was vegetable mush and didn't need chewing. I have bought fake breaded chicken to make katsu for tonight, so hopefully that will help.

One third of the way through veganuary and my stomach hurts all the time and I'm feeling really very disheartened. Also, when does the poo thing sort itself out? I can't go three times a day, I don't have time.

butterflyeffect - 10 Jan 2020 15:16:17 (#223 of 530)

I did remember to buy B vitamins today which should help my mood.

southwesterly - 10 Jan 2020 15:18:39 (#224 of 530)

The seitan-based burgers etc are chewy.

MaryMC - 10 Jan 2020 15:19:37 (#225 of 530)

Maybe eat some crunchy raw veg (like carrots and peppers) instead of processed stuff?

esmeralda - 10 Jan 2020 15:26:50 (#226 of 530)

We have got into the (probably bad, if so, don't tell me) habit of half a Pink Lady apple each and a handful of grapes for pudding; it is very satisfying. Also, nuts?

Not sure I could go full on veganuary - even leave aside the problem of persuading the other people I cook for to join me - we have vegan days, and vegetarian days, and omnivorous, flexitarian, soditI'mhungry and notimetoshopdefrosttheChristmasleftovers days. Seems to work though.

limegreen - 10 Jan 2020 15:29:43 (#227 of 530)

Make some croutons for crunch. If they are the right bread they can be quite a lot to chew. Add toasted nuts or seeds over mush. I know what you mean about needing texture

southwesterly - 10 Jan 2020 15:31:38 (#228 of 530)

This is chewy, as I recall - but you do need to have wheat gluten. But it is really easy to make and doesn't involve boiling the gluten in tin foil, etc. You just stir it into mashed chickpeas. You can also make lots of them and keep them in the fridge and no doubt freeze,

LardyStuffer - 10 Jan 2020 15:36:02 (#229 of 530)

The plain alpro soya yoghurt is horribly sweet and vanillay, have to go for the unsweetened one with red on the label

southwesterly - 10 Jan 2020 15:47:31 (#230 of 530)

Nuts are a good answer too, I agree - you can just throw some peanuts on something mushy and pretend you are eating Pad Thai.

artant - 10 Jan 2020 15:49:19 (#231 of 530)

Surely the sweet, vanillay one is the vanilla Alpro. I avoid that because of the sugar but I actually rather like it (especially with fruit): it’s a bit like custard!

Alpro plain does have sugar though so yes it’s the unsweetened that’s the one to go for. I think the Alpro Greek style one is also sweetened but Sojade Greek style isn’t.

butterflyeffect - 10 Jan 2020 16:27:58 (#232 of 530)

I've just chewed through most of a bag of veggie Colin the Caterpillars. Will try out suggestions, thank you all.

LardyStuffer - 10 Jan 2020 16:48:11 (#233 of 530)

You'd have thought that but the plain one is far from it and was horrible when I tried to make tzatziki with it!

artant - 10 Jan 2020 17:10:49 (#234 of 530)

The plain Alpro does have sugar but it’s very different to the sweet custardy vanilla one. Sojade is organic and unsweetened though so I’ve been sticking with that.

LardyStuffer - 10 Jan 2020 17:20:35 (#235 of 530)

Yes, the vanilla one is really disgusting. The plain one, just a little bit!

Will have to try the sojade

Really should try to make my own

binturong - 10 Jan 2020 17:41:04 (#236 of 530)

Dried mushrooms - shitake for preference - have a decent amount of chewiness if not overhydrated. And add umami. As do fresh shitake or oyster mushrooms - the stems in particular - fried to give some crunch around the edges.

Roasted carrots give you something sold to get your teeth into. Cut into nice big chunks, and don't overcook them.

binturong - 10 Jan 2020 17:47:37 (#237 of 530)

Sourdough bread.

goldfinch - 10 Jan 2020 17:49:07 (#238 of 530)

I was going to suggest sourdough as well.

Catspyjamas17 - 10 Jan 2020 18:36:31 (#239 of 530)

I'm sorry it isn't agreeing with you, be. I know some people don't get on with pulses digestively but I've always been ok with them. Did get rather farty one day but I think that was due to eating loads of red onion in the form of salsa.

I feel better for not eating meat, crisps, bread, cheese, milk and sugary stuff. Meat and bread haven't agreed with me for a while. I forgot and had a bread roll with soup earlier in the week and the digestive effects were not worth it!

Today I had scrambled eggs (with Oatly), avocado, plum tomatoes and mushrooms for breakfast. Lunch was left over veggie chilli, dinner was a poached egg, curly fries and baked beans. Vegan except eggs, I think. Have lost half a kilo since Tuesday.

JohnIlly - 10 Jan 2020 19:40:03 (#240 of 530)

Having a crap will lose half a kilo.

Catspyjamas17 - 10 Jan 2020 19:42:16 (#241 of 530)

That never usually works for me. I don't normally weigh myself more frequently than once a week (and usually less often), but just wanted to see if it was working after a few days, and I always weigh myself in the morning and on the same scales.

artant - 10 Jan 2020 23:26:29 (#242 of 530)

For dinner this evening, I had the remains of the lentil soup I made the other day. Realised as I finished it that I’d added the crispy kale but forgotten all about the (soy) yoghurt. I did stir in some spinach when I reheated the soup though so extra veg.

I think soup is going to be a bit of a regular feature for me now that I have a soup maker (I realise soup is simple to make anyway but being able to wander off and do other things makes it extra convenient and so far the results have been great).

I’m still vegetarian rather than vegan but I think it’s only a matter of time. In the meanwhile, a few vegan days a week are at least a start.

uranrising - 10 Jan 2020 23:30:51 (#243 of 530)

Good on ya.

Catspyjamas17 - 10 Jan 2020 23:39:00 (#244 of 530)

I’m still vegetarian rather than vegan but I think it’s only a matter of time.

Pescetarian and gradually moving to vegan for me. It's only fish and eggs to go now really but those are big ones.

esmeralda - 11 Jan 2020 09:18:01 (#245 of 530)

Butterfly complaining about "mush" really made me think ... realised that what makes a favourite recipe for me (apart from flavour) is varied texture. Which is why the whole "buddha bowl" thing works. This:

has nuts in, which are chewy and also the carrots cooked separately so still with some "bite".

Cooked the first time from Green Roasting Tin last night - polenta/sweet potato & mushroom. Even with salad on the side, there still wasn't enough variety of texture. I should have overcooked it till it was much crispier. And if I'm using other recipes from the book, need to think more about garnishes.

southwesterly - 11 Jan 2020 09:46:16 (#246 of 530)

I like vegan bowls too. I find they need a really nice sauce or gravy to come together.

For mushy things such as a veggie chili, I find that having them with potatoes automatically increases the satisfaction level and texture. I have an air fryer, so I can cook really nice fat-free chips or roast potatoes / sweet potatoes in 25 minutes or so, so this is no harder than cooking rice. It generally works out at fewer calories than rice and more minerals, I think. So long as there are potatoes, I am rarely dissatisfied.

southwesterly - 11 Jan 2020 09:50:57 (#247 of 530)

I also think that for me, one source of occasional dissatisfaction is that I am craving fats without realising it. I find that it is very easy to eat almost totally fat-free, especially if you use a spray oil for cooking. A handful of nuts always make feel immediately well, and I suspect that is because of the fat that the body needs.

butterflyeffect - 11 Jan 2020 10:11:23 (#248 of 530)

You are almost certainly right, southwesterly, after moaning yesterday I had an M&S plant kitchen chocolate pot, which is largely coconut cream, and felt instantly better!

southwesterly - 11 Jan 2020 10:17:23 (#249 of 530)

I suspect this is the reason why I was so craving sour cream the other day.

Catspyjamas17 - 11 Jan 2020 11:06:13 (#250 of 530)

Plain tortilla chips are usually vegan and can add a bit of crunch to a chilli.

artant - 11 Jan 2020 20:00:54 (#251 of 530)

I made beet bourguinon this evening for the first time in ages. It could do with a bit longer (everything else was ready before the beetroot was quite as done as it could be) but very tasty nonetheless.

BasilSeal - 11 Jan 2020 20:22:09 (#252 of 530)

On another topic, I'm quite surprised that the majority of vegan foods on sale don't seem to be organic, at least where I live.

It's very difficult to grow stuff organically without manure, growing things depletes the fertility of the soil, you have to replace that somehow, so livestock are an essential part of maintaining soil health in an organic system.

I've also noticed that our local super market has discontinued a lot of the organic lines we buy to make room for plant based foods. whilst for the organic movement, soil health is the primary motivation, for the retailers, organics is simply a value added brand, they will view vegan in a similar way so one usurps the other as, and whilst i dislike the expression i can't think of a better one, the 'virtue signalling' brand of choice.

As i see someone else observed upthread, most of the new vegan foods appearing in the shops are highly processed meat substitutes etc, rather than healthy raw ingredients.

southwesterly - 11 Jan 2020 20:27:52 (#253 of 530)

I am glad that I learned how to be vegetarian (even if I have by no means always implemented it strictly) from vegan friends 25 years ago. It must be very tempting for new vegetarians to rely on the processed meat replacement stuff. One of the things I most like about old-fashioned vegan/veggie cooking is that it is so cheap. Perfect for daily home cooking, even if you allow yourself to lapse when out of the house, etc.

MaryMC - 11 Jan 2020 20:49:55 (#254 of 530)

It's very difficult to grow stuff organically without manure, growing things depletes the fertility of the soil, you have to replace that somehow, so livestock are an essential part of maintaining soil health in an organic system.

I would have no objection to the use of manure; I buy organic fruit and veg mainly in the hope of avoiding pesticides.

for the retailers, organics is simply a value added brand, they will view vegan in a similar way so one usurps the other as, and whilst i dislike the expression i can't think of a better one, the 'virtue signalling' brand of choice.

Yes, I'm sure you're absolutely right.

As i see someone else observed upthread, most of the new vegan foods appearing in the shops are highly processed meat substitutes etc, rather than healthy raw ingredients.

Yes, which is why I rarely buy them, and only from a local shop that stocks organic brands.

I'm only vegetarian, though, not full-on vegan, so I can get protein from dairy products.

MaryMC - 11 Jan 2020 20:55:37 (#255 of 530)

I thought this was interesting:

I must admit it hadn't occurred to me that animal manure may contain antibiotic residues.

artant - 11 Jan 2020 21:36:04 (#256 of 530)

That’s really interesting. I saw something else about manure meaning vegetables aren’t really vegan the other day and kind of added it to the list of things that seem to be a step too far for me to really think about them (I try to focus on seasonality, avoid anything that’s been air freighted and buy organic when I can and that feels like enough to be going on with) but the idea that vegetable compost can actually yield more is great.

artant - 11 Jan 2020 21:36:48 (#257 of 530)

I also hadn’t considered the possibility of antibiotic residues.

carterbrandon - 11 Jan 2020 21:41:44 (#258 of 530)

most of the new vegan foods appearing in the shops are highly processed meat substitutes etc, rather than healthy raw ingredients.

I'm reminded of the episode of Adam Curtis's 'The Century of the Self' about how the 1960s counterculture, rather than achieving its aim of overthrowing consumerism via a new mode of thought, was in fact assimilated and co-opted into it.

" (So you want to be one of these cool new hippies? Well, buy these things and you will be....)"

artant - 11 Jan 2020 21:50:42 (#259 of 530)

I think I went 15-20 years as a vegetarian without ever using fake meat before deciding that there’s a place for it (I’m not sure what changed really). I don’t use it often but I do usually have some tofu sausages in the fridge.

BasilSeal - 12 Jan 2020 00:01:02 (#260 of 530)

I must admit it hadn't occurred to me that animal manure may contain antibiotic residues.

if you think about it, if you take any drug it has to pass out of your body, primarily via urine and faeces, (or milk, if you happen to be lactating), so yes manure can potentially contain antibiotic residues. (also potentially pesticide residues, where animals have eaten crops treated with certain chemicals that can pass through the gut, which is why bob Flowerdew recommends sourcing manure from organic farms for your garden on GQT) Animal madicines have with hold periods for meat and milk to prevent contamination of food, but obviously manure just comes out as normal.

In practice though on European farms routine use of antibiotics is banned, so cattle would only be treated if they were sick, hence the chance of contamination is a negligible consideration. The article is interesting but essentially they're just using a woodchip compost which is nothing revolutionary. we've been using wood chip from thinnings to bed cattle and the resulting composted manure is fantastic for soil condition, we've used it in the veg garden and the results are astounding. all you're doing though is increasing the organic matter in the soil and hence its ability to retain moisture and nutrients.

I'm reminded of the episode of Adam Curtis's 'The Century of the Self' about how the 1960s counterculture, rather than achieving its aim of overthrowing consumerism via a new mode of thought, was in fact assimilated and co-opted into it.

Indeed. this is true for veganism and for organics before it, they seek to subvert the way in which we consume and produce food but have to exist within the existing paradigm of food production.

Catspyjamas17 - 12 Jan 2020 09:23:49 (#261 of 530)

Something else nice and crunchy - sesame Ryvita topped with houmous, cucumber and sriracha.

binturong - 12 Jan 2020 11:34:54 (#262 of 530)

I've been monitoring chewiness since the question was asked, and if you really want some jaw exercise dried fruit is the way to go. Mango, apple, apricots (the little brown ones from a proper old fashioned healthfood shop, not the squishy orange semi-dried ones from supermarkets; you can chop them into couscous as well as eating them.on their own), or bananas (whole dried bananas, not banana chips).

esmeralda - 12 Jan 2020 13:13:37 (#263 of 530)

Those little brown ones (apricots) are like jewels.

I'm a fan of very briefly steamed chinese veg - pak choi, baby corn, snow peas for texture alongside rice and saucy things.

southwesterly - 12 Jan 2020 13:29:06 (#264 of 530)

I made lunch using some of that "textured vegan protein" made out of dried soy, which you have to boil to rehydrate. I have to say, it confirmed my memory that this stuff tastes disgusting, and the added texture was pretty foul. I used it for a truly horrible tomato sauce for an enormous bowl of pasta.

But 40 grams of protein in around 75 grams of the stuff and very inexpensive, and I do feel really much better after it than before. So perhaps this kind of thing has some role in the planet's future.

limegreen - 12 Jan 2020 13:31:45 (#265 of 530)

#260 I think it's true of a lot of 'opposition' movements once they gain 'power' in a wide sense. There's a reason that those with the power act the way they do. Look at how the free for all Internet has consolidated to become a giant shopping channel. Look at the change in our view of Aung San Suu Kyi. Part of it is humans being shitty, so I'd never argue that we shouldn't be that opposition and try to do better, but movements get corrupted.

If you look at veganism as a moral diet (which is a lot of people's motivation) it's not clear to me that vegan is always better. But equally if we all ate vegan we would use less of the world's resources. Perhaps more importantly, given most people don't eat vegan is for the individual to switch. There are more livestock than the planet 'needs' you not eating animal products will reduce that effect.

JohnIlly - 12 Jan 2020 15:47:18 (#266 of 530)

Veganism isn't just a matter of diet, though. It involves the eschewing of leather, wool etc.

esmeralda - 12 Jan 2020 16:26:19 (#267 of 530)

As long as being vegan is seen as requiring 100% commitment to plastic shoes and manmade fibres (but what about saving the planet from plastic?) - or not travelling on buses in case they collide with insects, as was reported about the ethical vegan discriminated against by the League Against Cruel Sports ... then it still seems too complicated and barmy for many people to engage with.

I prefer the argument that "eating vegan" could be a choice of cuisine, no different from chosing curry tonight or fish on Friday. People will try new food, find they like it and be more likely to convert. And even if they do not entirely change, seven Meatfree Mondayers or two flexitarians are still worth one vegan, aren't they?

KizzyK - 12 Jan 2020 16:27:16 (#268 of 530)


nemo75 - 12 Jan 2020 16:30:51 (#269 of 530)

Look at how the free for all Internet has consolidated to become a giant shopping channel

Rubbish. It has democratised information.

MaryMC - 12 Jan 2020 16:56:24 (#270 of 530)

It has democratised information.

It's done much worse than that, I'm afraid.

nemo75 - 12 Jan 2020 17:00:41 (#271 of 530)

See also the printing press and the powered loom.

JohnIlly - 12 Jan 2020 17:21:59 (#272 of 530)

The ethical vegan mentioned above sounds more like a Jain. Extreme adherents of Jainism sweep the ground before them to avoid stepping on insects and

Jain monks and nuns do not eat root vegetables such as potatoes, onions, and garlic because tiny organisms are injured when the plant is pulled up, and because a bulb or tuber's ability to sprout is seen as characteristic of a higher living being.

esmeralda - 12 Jan 2020 17:24:26 (#273 of 530)

Hindus, Buddhists and Jains share the doctrine of "ahimsa" (I just googled)

butterflyeffect - 12 Jan 2020 17:33:11 (#274 of 530)

It's the sort of gatekeeping that puts people off. I found this when I was looking up isinglass in beer:

The approach makes sense to me, but the comments are full of the worst people in the world.

limegreen - 12 Jan 2020 17:55:42 (#275 of 530)

However, if you care more about personal purity at least understand that your personal purity is resulting in unintended consequences. What consequences you might ask?

This is an excellent point. Over focus on purity can be very destructive and unhealthy. Also it's up to the individual how far you want to take things. I like the idea about eating a vegan meal just as you might eat an Italian meal. If you eat the odd egg the sky won't fall in.

Catspyjamas17 - 12 Jan 2020 17:57:57 (#276 of 530)

Yes, this is not the thread for hard and fast rules.

nemo75 - 12 Jan 2020 17:59:44 (#277 of 530)

I’m glad this thread is here. I’ve been interested for a while on a meal by meal basis but not really known where to start.

artant - 12 Jan 2020 18:36:49 (#278 of 530)

Veganism isn't just a matter of diet, though. It involves the eschewing of leather, wool etc.

Well yes, but many people will eat vegan without being vegan. I’m trying to eat vegan more often than not and for the moment that’s enough for me.

Tonight’s meal: beet bourguinon (leftover from yesterday’s batch), kale and roast potatoes with fruit to follow. As a vegetarian for ages, I think a lot of my meals have been vegan without thinking about it. What’s changed is that I’m making a conscious effort now partly for environmental reasons and partly because I don’t think eating loads of dairy is healthy. In a year or two, maybe all my food will be vegan. Further down the line, maybe I’ll stop buying leather or wool, but in all honesty, I think that’s a long way off.

esmeralda - 12 Jan 2020 18:40:19 (#279 of 530)

I rather like the look of some of these (BOSH TV for Veganuary)

From the point of view of taste, I think I prefer vegan recipes to vegetarian ones ... never did get all that excited about cheese.

artant - 12 Jan 2020 18:59:26 (#280 of 530)

The Bosh guys now have a series on ITV.

Catspyjamas17 - 14 Jan 2020 13:56:24 (#281 of 530)

These are very good, well, the red pepper and mango one is.

I have the other two kinds in the freezer to take to work.

speckled - 14 Jan 2020 14:50:54 (#282 of 530)

I had some things from an Aldi plant based range last week- a sweet potato chipotle pie and chickpea and sweet potato "meatballs". Both tasty, the kind of thing I make at home when I can be bothered.

Last night's dinner was really good too and all vegan - celeriac remoulade(ish) and mushroom and spinach risotto.

KizzyK - 14 Jan 2020 17:19:02 (#283 of 530)

I need some more ideas for what to have with roast veg. I like mushroom Wellington but haven't found a good gravy to satisfy my still-meat-eating-at-her-dads daughter. Most of them are too onion tasting for her. I quite like nut roast but she wasn't won over by that either.

nemo75 - 14 Jan 2020 17:23:49 (#284 of 530)

God I love a nut roast. Anyone got a decent recipe?

Catspyjamas17 - 14 Jan 2020 17:53:02 (#285 of 530)

Yep, have made these (veggie rather than vegan) and both are good.

nemo75 - 14 Jan 2020 17:56:28 (#286 of 530)

Oooh thank you.

Catspyjamas17 - 14 Jan 2020 17:56:33 (#287 of 530)

Might she like Glamorgan sausages, Kizzy? (again veggie rather than vegan)

Or cheese and onion pie?

I'm afraid I serve them with Bisto gravy! (It is veggie).

nemo75 - 14 Jan 2020 17:58:42 (#288 of 530)

I keep forgetting g how wonderful good food website is

Catspyjamas17 - 14 Jan 2020 18:01:18 (#289 of 530)

Good Food and BBC Food are great. Usually quite trustworthy recipes anyway to recommend but I have actually made all of those. The Hairy Bikers' pie pastry there is so good, you could use it for any savoury pie.

artant - 14 Jan 2020 18:04:27 (#290 of 530)

I usually make nut loaf recipes up as I go along but don’t think I’ve made a vegan one (egg is very useful for getting things to hold together). I have used mashed potato (or sweet potato) before now though and that helps keep things together so may be enough to mean the egg can be missed out. Or I suppose I could find an actual recipe!

FGBFGB - 14 Jan 2020 18:18:19 (#291 of 530)

#283 Bisto is vegan. Ordinary Bisto, not veggie bisto.

nemo75 - 14 Jan 2020 18:19:24 (#292 of 530)

I thought that, but I checked one at Christmas and I don’t think it was.

FGBFGB - 14 Jan 2020 18:27:07 (#293 of 530)

Doesn't' list any meaty ingredients, unless I've missed an e number

Catspyjamas17 - 14 Jan 2020 20:34:10 (#294 of 530)

I think technically it *is* vegan in terms of ingredients, but it's made in a place where they also make products which have meat in. I wouldn't worry about this myself, but some people would.

Anyway, I'm not sure if someone mentioned this upthread, but The Coconut Collaborative chocolate pots are beautiful. Am becoming a coconut convert, from being a Bounty bar and Malibu hater.

nemo75 - 14 Jan 2020 20:35:13 (#295 of 530)

God I LOVED red Bounty.

Catspyjamas17 - 14 Jan 2020 20:38:24 (#296 of 530)

It's not in your face coconut like Bounty, more like delicious melted chocolate with a hint of coconut.

butterflyeffect - 14 Jan 2020 21:19:30 (#297 of 530)

The only problem I have with the coconut collaborative chocolate pots is that they are far too small. They need to be at least a half pint.

Catspyjamas17 - 14 Jan 2020 21:27:52 (#298 of 530)

Yes, I could happily fall into CC's chocolate river. After eating my way out of a vat of Quavers at Walkers for starters.

Arjuna - 14 Jan 2020 21:36:27 (#299 of 530)

I made a roast with cashews, fava beans and lentil flour at xmas, went well with all the veggies along with mushroom gravy that had about five different mushrooms in it.

speckled - 14 Jan 2020 22:20:28 (#300 of 530)

Kizzy Pies or pasties are my go to where nut roast doesn't go down well. Filled with veg in tomato sauce, lentil stew or chilli or similar. Or vegetarian/vegan sausages. For gravy, my kids turn their noses up at anything that isn't Bisto but I like the Bosh gravy though it does take a while to make. Oh Macsween's vegetarian haggis is great too for a roast dinner, and it's vegan.

My mum makes the best nut roast, I think it's a Jamie Oliver recipe. None of my efforts ever come out quite as good.

KizzyK - 14 Jan 2020 23:22:57 (#301 of 530)

A vegetarian haggis sounds interesting, I would like to try that thankyou!

KizzyK - 14 Jan 2020 23:26:10 (#302 of 530)

I have never used Bisto. It would never have ocurred to me that it would be vegetarian! Maybe I should try it on Kizzlet. She has quite sophisticated tastes for a kid though, which was all very well back when I cooked lovely meat dishes but my vegetarian cooking is not generally up to the same standard yet sadly!

deadmanwalking23 - 15 Jan 2020 09:25:59 (#303 of 530)

Macsween's vegetarian haggis is great

I'm not that keen on the Macsween's one, I think the Hall's are nicer. I do agree that veggie haggis is good with a roast dinner although I have been criticised for putting (veggie) gravy on haggis.

speckled - 15 Jan 2020 09:29:03 (#304 of 530)

I think the Hall's are nicer. I'll look out for that.

deadmanwalking23 - 15 Jan 2020 09:32:05 (#305 of 530)

A lot of supermarkets in England only stock them around this time of year. I usually buy a few and freeze some.

KizzyK - 15 Jan 2020 16:25:15 (#306 of 530)

Good tips thankyou.

JohnIlly - 15 Jan 2020 17:22:13 (#307 of 530)

M&S sell vegetarian haggis. I think it's Macsween's but couldn't swear to it.

southwesterly - 17 Jan 2020 08:33:10 (#308 of 530)

My vegan January had a relatively successful second week. I think my only lapse was a slice of veggie pizza when out, which seemed to have a bit of cheese on it. It looked vegan when I ordered it.

I will definitely carry on avoiding cheese, dairy milk and eggs, at least at home.

I am not weighing myself, but I am sure I am losing weight - trousers feel loose etc. And definitely feeling that I have a lot of energy, which I put down to the carbs.

At the moment, the only things I can see myself bringing back at home are yoghurt, sour cream and quark, though I may try to avoid them longer as I am not sure I really need them. I also go to the gym and find whey protein much cheaper than the vegan alternatives, but if I can find a reasonably priced alternative, I will try that.

Arjuna - 17 Jan 2020 09:05:12 (#309 of 530)

I had some cheese last night, 16 days and out.

butterflyeffect - 17 Jan 2020 09:10:26 (#310 of 530)

I ducked out a couple of days ago. In fact I was ordered to stop by my partner - "you've been miserable and in pain for the last ten days, why are you putting yourself through this? Just give it up!" - so I did. My energy levels and mood has gone back up and my stomach has stopped hurting. Veganism obviously isn't for everyone.

Catspyjamas17 - 17 Jan 2020 09:19:51 (#311 of 530)

I don't blame you, butterfly. Also though I think it's hard to get the balance of nutrients right when you drastically change your diet.

Shared half a bottle of red wine over lunch yesterday, which I enjoyed at the time, though I felt absolutely mullered and not great later in the afternoon. I hadn't had any wine since Christmas, and have only been having (measured) G&T at home, about 8 units a week, so I'll stick to that. It makes me a bit sad to be generally wine-avoidant but it's probably for the best.

southwesterly - 17 Jan 2020 10:45:28 (#312 of 530)

Also though I think it's hard to get the balance of nutrients right when you drastically change your diet.

I have been eating banana and peanut butter sandwiches (wholemeal) for breakfast. For me, that seems to be a spot-on mix of protein, fats and carbs.

Much more satisfying than just oats or cereal.

KizzyK - 17 Jan 2020 12:13:38 (#313 of 530)

I tried a new (to me, but also relatively new I think) plant based product last night, called!. 'This isnt bacon'. It was really good. I hope they carry on selling it after January.

uranrising - 17 Jan 2020 12:44:19 (#314 of 530)

Perhaps a way to go towards the vegan is gradually rather than all at once?

Vegan products have been pouring onto the market, apparently.

I could do with reading more about it.

KizzyK - 17 Jan 2020 12:46:04 (#315 of 530)

Yes better to be flexitarian with diet I think until you find what works for you best long term but also makes a significant difference to the amount of animal products and carbon footprint of what you consume.

artant - 17 Jan 2020 12:55:31 (#316 of 530)

Yes, I’ve been veggie for decades and just intended to cut down on dairy and eat more plants but it’s definitely making me consider going vegan. I’m still not sure whether I’ll actually go vegan but eating more vegan meals is a good thing. This week I’ve eaten almost all vegan food but I’m making a cake for a party tomorrow and that’ll contain eggs (no dairy though) and I’ll probably have some cheese while I’m there.

Ginmonkey - 17 Jan 2020 13:40:50 (#317 of 530)

It's easy to under eat on a vegan diet I think - meat and diary contain a lot of filling protein. Unsurprising seeing as our ominvore ways are one of the drivers behind our evolution as a species.

Leftie - 17 Jan 2020 14:59:25 (#318 of 530)

My diet is STILL dreadful and will never be any better.

A cheese and mayo sandwich on a brown bun and an apple PASTY! I got the sandwich from Cooplands. The buns are vegan and always have been (according to their posters).


browserbutton - 17 Jan 2020 15:30:41 (#319 of 530)

Bisto is vegan.

Now Oxo, not wishing to be left off the gravy train, are launching their own vegan cube.

JohnIlly - 17 Jan 2020 16:37:26 (#320 of 530)

Bovril went vegetarian in 2004. It tasted much the same but they returned to including beef stock and powdered cow after a couple of years.

binturong - 21 Jan 2020 20:32:40 (#321 of 530)

Going back a bit to the lack of vegan butter substitutes (hard butter, not spread), I spotted one in Sainsburys at the weekend. A salted butter alternative rather than a Trex-type cooking fat, and palm oil free. It's called Naturli organic vegan block, and is made from coconut, shea, rapeseed and almond oils.

speckled - 21 Jan 2020 21:02:46 (#322 of 530)

Yes, I've used that although for baking rather than spreading. It was pretty good, and so is the Naturli mince substitute made of pea protein or similar. I don't do my shopping at Sainsbury's much though so usually use Tomor as hard margarine which isn't palm oil free.

LardyStuffer - 22 Jan 2020 10:08:59 (#323 of 530)

Naturli is the best - block great for baking and the spreadable is used happily as a more spreadable alternative to butter by the non vegans in my house.

With bloody veganuary it is nearly always out of stock, grrrr

artant - 22 Jan 2020 13:24:24 (#324 of 530)

That’s good information. I’ve been idly wondering about vegan butter equivalents whenever I’m out shopping. I’ll be hunting down Naturli now.

JohnIlly - 23 Jan 2020 11:09:58 (#325 of 530)

This is an article on the bandwaggon jumping of some food suppliers and their environmental impact. It does ignore any ethical considerations about exploitation of animals, though, if that concerns you.

artant - 23 Jan 2020 18:39:26 (#326 of 530)

I think there are a few things in that article I’d take issue with. Obviously it’s best to avoid processed foods and for meat eaters making the right choices (organic, free-range and local, where possible) will make a huge difference. But even then, saying that “Free-range farming produces food using the sun’s energy, on land that could often serve no other agricultural purpose.” seems to me to ignore the point that the land could be rewilded which would be environmentally beneficial (I would have though that areas used for sheep farming for instance could be great at carbon capture if reforested). But then it also talks about the animals fertilising the soil which makes the soil fertile to grow veg so “no other agricultural purpose” is quickly forgotten.

I know I should know more about environmental impact than I do but in the meanwhile, I eat a mostly vegan diet (but am vegetarian and do still have some dairy, eggs, honey etc) and when I cook meat for family I will only cook organic.

I love avocado and eat it when I can get it grown in Europe. I don’t use almond milk but do eat almonds (and bake with ground almonds) but, again, I minimise the food miles and buy Spanish. I do eat some meat substitutes but try to make sensible choices there (such as Taifun tofu sausages which use organic soy beans grown in Europe).

There’s a lot about that article that’s interesting but it hasn’t convinced me that eating meat would be better for the environment (plus, I really don’t like the idea of eating meat). While I do think it’s true that supermarkets are jumping on the plant-based wagon for reasons of profit I also think that a things like Veganuary make people think about what they’re eating and that gas to be a good thing. I really doubt there are loads of people who normally only eat free-range meat switching to highly processed options.

Catspyjamas17 - 11 Feb 2020 17:46:59 (#327 of 530)

I've got some Oatly "creme fraiche" to try this evening. I tried Noom almond "yogurt" with blueberries earlier, which was pretty good. Both from Waitrose.

Catspyjamas17 - 11 Feb 2020 20:01:18 (#328 of 530)

It's delicious. Best replacement dairy product yet.

OneOfOne - 11 Feb 2020 20:17:45 (#329 of 530)

Vegan haggis by Macsween seems to be in stock year round at waitrose. Slice it before freezing, still in the skin (take sticker off) for flexibility. Great fried in slices for a fry up or buttie, if cooking from frozen you can defrost in the microwave

Catspyjamas17 - 11 Feb 2020 20:34:00 (#330 of 530)

Mmm. I'd give that a go. Is it very calorific?

thePiMan - 11 Feb 2020 23:56:06 (#331 of 530)

I love that vegan haggis. also very fond of veggie black pudding.

OneOfOne - 12 Feb 2020 01:13:43 (#332 of 530)


Oats, Water, Vegetable Margarine (Palm Oil, Rapeseed Oil, Water, Salt, Emulsifier (E471), Flavouring), Black Kidney Beans (10%), Carrot (5%), Swede (5%), Mushrooms, Red Split Lentils (5%), Rehydrated Onions, Pumpkin Seeds, Sunflower Seeds, Salt, Ground Spices. 

Typical Values per 100g

Energy kJ 1143

Energy kCal 273

Fat 16.3g Of which Saturates 6.5g

Carbohydrate 22.9g Of which Sugars 1.3g

Protein 6.0g

Salt 1.1

pipsqueak - 12 Feb 2020 06:19:58 (#333 of 530)

Alpro Greek style Yoghurt is pretty nice too.

Catspyjamas17 - 12 Feb 2020 07:35:11 (#334 of 530)

Thanks for the nutritional info, Oney. I imagine that'll be a few points on WW but might be nice of a weekend.

Towlie - 12 Feb 2020 08:06:10 (#335 of 530)

WARNING: the vegan haggis says 10 minutes in the microwave to cook through - DO NOT DO THIS, I made this mistake the other weekend and was left with a bowl of dry, congealed matter.

carterbrandon - 12 Feb 2020 09:53:05 (#336 of 530)

Vegetable margarine that majors on palm oil high on the ingredient list? The ethical audit didn't go into much depth, did it?

JohnIlly - 12 Feb 2020 10:33:20 (#337 of 530)

What's in veggie blackpudding?

Catspyjamas17 - 12 Feb 2020 11:14:59 (#338 of 530)

Plenty of products have palm oil, vegan and otherwise. I understand palm oil isn't always the great bogeyman anyway, as it can be sourced sustainably.

Have to say I now find Prêt flat whites with oat milk nicer than with cow milk.

esmeralda - 12 Feb 2020 19:25:28 (#339 of 530)

I'm rather partial to Co Yo (when I can get it), particularly a generous spoonful on top of this: (without the dumplings)

or this:

pipsqueak - 13 Feb 2020 15:57:49 (#340 of 530)

That veg stew sounds good.

Catspyjamas17 - 13 Feb 2020 16:11:14 (#341 of 530)

That's right up my street.

deadmanwalking23 - 13 Feb 2020 16:33:21 (#342 of 530)

I like the sound of cheese dumplings

esmeralda - 13 Feb 2020 16:35:22 (#343 of 530)

So did I when I tried it, but unfortunately the ones I made were so disappointing I have decided the recipe works much better fully vegan. I also tend to substitute kidney beans for butter beans.

artant - 13 Feb 2020 17:36:57 (#344 of 530)

Not vegan but I recall a good recipe for cheese dumplings in the Guardian (ages ago but it was a Dan Lepard recipe). It might work with the right vegan cheese.

Catspyjamas17 - 13 Feb 2020 18:16:33 (#345 of 530)

You could make cobbler instead (basically scones). Aren't dumplings suet anyway?

sibbsibb - 13 Feb 2020 18:55:39 (#346 of 530)

You can get vegetable suet (a dumpling fan writes).

artant - 13 Feb 2020 19:21:47 (#347 of 530)

The Dan Lepard ones didn’t involve suet but do contain butter, milk and cheese so very far from vegan (though probably workable with the right swaps).

Catspyjamas17 - 13 Feb 2020 20:14:06 (#348 of 530)

Hi sibb!

sibbsibb - 13 Feb 2020 20:37:03 (#349 of 530)

Hi cats :)

binturong - 13 Feb 2020 20:47:34 (#350 of 530)

I've made perfectly acceptable dumplings with oil. No need for a hard fat.

FGBFGB - 14 Feb 2020 09:09:26 (#351 of 530)

Richmond's vegan sausages are not bad at all. Lightly herby, more porky than other vegsos. I' ve just had three for breakfast, with mushrooms and hash browns.

LardyStuffer - 14 Feb 2020 09:53:52 (#352 of 530)

Violife has just been bought by some nasty mega corp with links to unilever...

Catspyjamas17 - 14 Feb 2020 10:50:07 (#353 of 530)

Oh dear.

deadmanwalking23 - 14 Feb 2020 11:49:07 (#354 of 530)

Tesco seems to have increased their vegan range, just picked up some pies which are currently half price.

pipsqueak - 14 Feb 2020 18:38:16 (#355 of 530)

I use vegetable suet in dumplings. With some salt and pepper and herbs they taste fine.

FGBFGB - 21 Feb 2020 18:16:09 (#356 of 530)

Anyone here been to Lotus, Puti or Suissi in Glasgow? If so, what did you think (and eat)?

ZimAgain - 21 Feb 2020 19:46:26 (#357 of 530)

Not me, but quite a few people here:

FGBFGB - 23 Feb 2020 19:46:33 (#358 of 530)

I had a terrible meal at Nippon Kitchen. Probably my fault for ordering the wrong stuff. I know now to steer well clear of wasabi.

FGBFGB - 23 Feb 2020 19:47:24 (#359 of 530)

And anything other than a cup of tea, that is described as flavoured of green tea.

speckled - 25 Feb 2020 10:48:53 (#360 of 530)

Ha FGB, my kids were excited in a local ramen place here in Oxford when they got free ice cream. The disappointment when they realised it was green tea flavour was strong. Neither could actually eat it and we had to have a blander ice cream elsewhere later on.

Catspyjamas17 - 29 Feb 2020 07:17:31 (#361 of 530)

Noticed yesterday that the avocados in Aldi now come from Spain. I did a happy dance and bought four.

artant - 29 Feb 2020 10:08:06 (#362 of 530)

I have had avocados for the last couple of weeks as I’ve been able to find some from Spain. Such a treat!

goldfinch - 29 Feb 2020 11:00:57 (#363 of 530)

Has there been a shortage? I hadn't noticed.

Catspyjamas17 - 29 Feb 2020 11:09:19 (#364 of 530)

No, but the Mexican ones seem to be replacing drugs with the criminal gangs.

goldfinch - 29 Feb 2020 11:12:55 (#365 of 530)

Oh really, I didn't know. I shall check the source next time I buy them.

FGBFGB - 04 Mar 2020 19:58:25 (#366 of 530)

None of these superburgers seem to cut the mustard, really. Moving Mountains are nothing special, and the Quorn Ultimate burger I've just chewed through was a pretty penitential experience (appropriately enough for Lent). Do people agree/disagree/suggest?

speckled - 04 Mar 2020 20:51:18 (#367 of 530)

Haven't tried those but the Coop vegan burgers are the ones I like best of the fakey meat soya burgers I've tried.

Catspyjamas17 - 04 Mar 2020 21:37:38 (#368 of 530)

I prefer something like a cauliflower and nut burger, or a spicy beanburger, not pretendy meaty at all.

Catspyjamas17 - 04 Mar 2020 21:43:38 (#369 of 530)

Courtesy of my daughter, I discovered Itsu seaweed thins this evening. 22 calories never tasted so good. And I got some of their frozen veg gyoza at the weekend from Waitrose, absolutely lovely.

FGBFGB - 04 Mar 2020 21:51:32 (#370 of 530)

#367 Thanks - I'll give those a go.

pipsqueak - 05 Mar 2020 07:04:47 (#371 of 530)

Catspy - those seaweed thins are lovely - though pricy. You can buy a big box of them on Amazon more cheaply I think (myself and colleague did it a while back).

Catspyjamas17 - 05 Mar 2020 07:53:23 (#372 of 530)

Great, thanks. I did that with their miso soup sachets. In fact I think I took out a miso soup subscription!

Not for the vegan thread really, I do eat fish, and I want to try the seaweed thins with some very fresh tuna.

speckled - 05 Mar 2020 11:07:03 (#373 of 530)

Love the seaweed thins though they are super salty.

I also prefer veggie/bean/nut burgers but MrS who is the actual vegan in the house really likes a pretendy meat burger sometimes. With all the sauce and gherkins in a soft bun with a big pile of chips.

FGBFGB - 05 Mar 2020 11:11:29 (#374 of 530)

What type does he think best?

speckled - 05 Mar 2020 11:23:32 (#375 of 530)

He likes the coop ones. For super-processed junk food days, the breaded vegan Quorn spicy burgers are good too

LardyStuffer - 05 Mar 2020 11:50:21 (#376 of 530)

Iceland No Bull ones are pretty good, as are the coop Incredibles

artant - 05 Mar 2020 13:40:52 (#377 of 530)

After shunning fake meat for decades as a vegetarian (I'm still veggie but trying to eat vegan more often than not), I somehow came round to the idea and now quite enjoy the odd bit of pretend meat (not least because it's really handy to have stuff in the fridge that can be cooked in no time, especially when I'm also catering for meat eaters). I've yet to try any of the new style burgers though. Next time I'm near a Co-op or Iceland, I'll be going in!

Catspyjamas17 - 09 Mar 2020 12:16:45 (#378 of 530)

There have been reported shortages of pasta and rice, but surely lentils much be the best prepper/hoarder food. More fat, calories and fibre, fantastically cheap, easy to cook (cooks immediately from dried, no soaking required) and massively expands on adding water so very easy to store lots even with not much cupboard space.

pipsqueak - 09 Mar 2020 12:28:50 (#379 of 530)

Lentils do make me fart though!

Catspyjamas17 - 09 Mar 2020 12:37:15 (#380 of 530)

I'm ok with them. If anything pulses and beans produce noise but not smell. The things that really upset my guts are milk and cheese (latter in small amounts ok), meat and white bread, so I don't have them. Raw onions, garlic and pickles sometimes do it too, sadly, as I do enjoy them. If I cook the onions/garlic quite well it seems to be ok though.

artant - 09 Mar 2020 13:24:24 (#381 of 530)

I have a decent stash of lentils and other pulses (dried, tinned and in jars) and some tins of tomatoes (although I’d run out if those fairly quickly if I was reliant on store cupboard meals).

pipsqueak - 09 Mar 2020 13:37:29 (#382 of 530)

Beans and other pulses are ok - just lentils.

JennyRad - 10 Mar 2020 20:49:02 (#383 of 530)

We were discussing this in the office today and I could not get my boss to understand the concept that most people's storecupboards don't contain 2kg bags (obviously on average half-empty, but still) of each of nine different kinds of dried pulse ... on the one hand she was only insisting that no Indian family (and by implication she was including British-born people of Indian origin in that group) would have fewer dried pulses available, but it didn't really sound as if she understood the concept of not having a month's worth of long-life food in stock, for anyone of any origin.

I am increasingly seeing the merits of living like my mother, though. She always has a freezer full of portions of pre-cooked food. Except if she's been ill, at which point she spends the first month of recovery re-stocking ... And of course she also has massive stocks of many dry things, just in case the electricity goes out.

JohnIlly - 11 Mar 2020 10:09:47 (#384 of 530)

My mother always had a lot of portions of pre-cooked food in her freezer because she lived by herself and preferred to cook from scratch. Not much more effort to make four portions of a stew than one.

nemo75 - 12 Mar 2020 11:16:28 (#385 of 530)

I wish I could get organised to do things like that.

JohnIlly - 12 Mar 2020 11:19:29 (#386 of 530)

Well, she didn't have much else to do.

Catspyjamas17 - 12 Mar 2020 11:26:13 (#387 of 530)

Freeing meals for one is ok but batch cooking for five would be pretty industrial, and I don't have the freezer space.

nemo75 - 12 Mar 2020 11:31:25 (#388 of 530)

My freezer seems to fill up quite quickly anyway. I’m probably just disorganised.

Catspyjamas17 - 12 Mar 2020 11:35:49 (#389 of 530)

Mine is quite organised but with ice, fruit, various fish, burgers, pizza and chips in it it's already quite full.

nemo75 - 12 Mar 2020 11:42:02 (#390 of 530)

I have no such excuse. Its only me, although there is a huge bag of frozen liver for the hound.

artant - 12 Mar 2020 12:28:10 (#391 of 530)

Mine is full. Quite a bit of that is portioned up stuff to feed my elderly mum (meat and veg stews frozen in individual portions that can be turned into something she can just shove in the oven by the addition of a potato topping of some sort) but too much space is given over to frozen fruit (shop bought rather than home grown it foraged) and ice-cream/sorbet (mostly also shop bought). I need to edit the sweet stuff to make space for more proper food.

artant - 12 Mar 2020 12:29:26 (#392 of 530)

Cooking for myself, I make a few portions worth but it never makes it to the freezer, I just eat the same dish a few nights running.

nemo75 - 12 Mar 2020 14:45:13 (#393 of 530)

Me too

JohnIlly - 12 Mar 2020 17:11:24 (#394 of 530)

Stews and soups are often better the next day.

deadmanwalking23 - 12 Mar 2020 18:15:43 (#395 of 530)

curries and chilli too!

thePiMan - 12 Mar 2020 19:12:56 (#396 of 530)

I'm a huge fan of chili con carne butties. bread with loads of butter and hot ccc on. lovely. wholemeal or white, doesn't matter.

JohnIlly - 12 Mar 2020 19:18:15 (#397 of 530)

Chili con carne on the Vegan Thread!

thePiMan - 12 Mar 2020 19:18:51 (#398 of 530)

chilli non carne works too. hadn't realised what thread I was in!

Catspyjamas17 - 12 Mar 2020 19:47:49 (#399 of 530)

Chilli sin carne

JennyRad - 12 Mar 2020 22:57:37 (#400 of 530)

Mine is quite organised but with ice, fruit, various fish, burgers, pizza and chips in it it's already quite full.

This is my problem too. Plus a cycle of increasing poultry bones that periodically returns to zero when I make stock.

If this were a vegetarian thread I'd wax lyrical about the benefits of frozen Quorn mince, but I don't think that's vegan, so I won't.

JohnIlly - 12 Mar 2020 23:30:13 (#401 of 530)

I don't think that's vegan

Is it caught by the Quorn Hunt?

deadmanwalking23 - 13 Mar 2020 08:23:00 (#402 of 530)

Why on earth would Quorn not be vegan?

deadmanwalking23 - 13 Mar 2020 08:24:26 (#403 of 530)

Oh they have a vegan range, still wonder what makes the normal stuff not vegan.

Towlie - 13 Mar 2020 08:33:22 (#404 of 530)


KizzyK - 13 Mar 2020 08:56:24 (#405 of 530)

As a binding agent.

LardyStuffer - 13 Mar 2020 09:44:22 (#406 of 530)

Don't think it is a binding agent, think they grow the stuff (it is a fungus / mycoprotien) on eggs but have found out a way to do it without

KizzyK - 13 Mar 2020 09:47:16 (#407 of 530)

Oh OK.

JennyRad - 13 Mar 2020 09:56:24 (#408 of 530)

Don't think it is a binding agent, think they grow the stuff (it is a fungus / mycoprotien) on eggs but have found out a way to do it without

I think last time I looked some of the "big bits" of Quorn in my Tesco's freezer were labelled vegan but the mince wasn't. Which is a shame, because the mince is far and away the best use of Quorn.

LardyStuffer - 13 Mar 2020 10:02:01 (#409 of 530)

They seem to be gradually expanding the vegan range and I understand they aim to make it all vegan soon

JennyRad - 13 Mar 2020 10:04:31 (#410 of 530)

It certainly makes sense that it would take a bit of time to shift all production over.

nemo75 - 13 Mar 2020 10:04:53 (#411 of 530)

I like the picnic eggs.

FGBFGB - 13 Mar 2020 12:15:56 (#412 of 530)

I think it is used as binding - the non-vegan quorn chunks keep shape better while being simmered in liquid than the vegan quorn chunks do, in my experience. Vegan quorn uses potato flour as binder, I think.

Crayola - 18 Mar 2020 15:38:09 (#413 of 530)

I like quorn but try not to think about what it is.

FGBFGB - 18 Mar 2020 16:04:11 (#414 of 530)

What's not yummy about mycoprotein?

browserbutton - 30 Apr 2020 07:28:15 (#415 of 530)

Suggestion: Go vegan to prevent pandemics.

uranrising - 30 Apr 2020 11:26:55 (#416 of 530)

The FAT Pandemic Thread - Football uranrising - 28 Apr 2020 20:51:17 ( #4260 of 4406)

Jane Goodall (English primatologist and anthropologist.[4] Considered to be the world's foremost expert on chimpanzees ...

... she has worked extensively on conservation and animal welfare issues.)

was on Channel 4 News an hour ago, saying pandemics have been predictable, and will recur while we humans have such a lousy relationship with the animal kingdom. Especially as the viruses originate with animals.i

JohnIlly - 30 Apr 2020 11:28:46 (#417 of 530)

Well, that's chimps off the menu.

nemo75 - 30 Apr 2020 11:30:53 (#418 of 530)

was on Channel 4 News an hour ago, saying pandemics have been predictable,

Not in any meaningful way.

She probably means ‘likely’.

uranrising - 30 Apr 2020 11:56:56 (#419 of 530)

Predictable in a sufficiently meaningful way that the UK had an action plan for the next pandemic some time before this one, one which Singapore copied.

nemo75 - 30 Apr 2020 15:07:15 (#420 of 530)

As opposed to predicting when and what form.

uranrising - 30 Apr 2020 15:49:34 (#421 of 530)

Quite, It would appear neither hinders having plans for its predicted arrival.

Rather, I suppose, as we have armed forces in training long before anyone knows when and in what form they will be needed.

JohnIlly - 30 Apr 2020 16:01:55 (#422 of 530)

Yes, good analogy.

As it is, they are being used in the pandemic.

uranrising - 03 May 2020 12:14:28 (#423 of 530)

Another, a journalist in the health field, who predicted the pandemic.

Catspyjamas17 - 13 Jun 2020 09:11:07 (#424 of 530)

Tried some "vacon" with egg on a bagel this morning (IANAV, just don't eat meat), not bad at all. I'm not really into weird meat replacements as a rule as I've really gone off meat but this was ok. Like actual bacon, more bacony in smell than taste, but I quite enjoyed the crispy texture.

MontyPeculiar - 13 Jun 2020 09:17:12 (#425 of 530)

I am also NAV but haven’t eaten meat for some time. And also I’m not interested in meat replacements, but I had one of my daughter’s Quorn Nuggets recently and was amazed how similar to a chicken nugget it was (not sure if that’s a good thing anyway!)

Catspyjamas17 - 13 Jun 2020 09:21:41 (#426 of 530)

Yes, one thing I remember from veggie bacon in the 90s, was that it definitely shared more similarities with the texture of bacon crisps than bacon itself! This one was the same. Which is fine as the texture of meat is the thing I've really gone off.

FGBFGB - 13 Jun 2020 10:22:13 (#427 of 530)

What type of vacon, cats? I like the Waitrose own brand 'rashers' best, and quite cheap.

Catspyjamas17 - 13 Jun 2020 13:29:36 (#428 of 530)

Plant Pioneers. Got them In Sainsbury's, but I will give the Waitrose ones a go another time.

Catspyjamas17 - 27 Jun 2020 10:17:16 (#429 of 530)

I got the Waitrose "This Is Not Bacon". Not bad flavour but I prefer the Plant Pioneers. TINB had too meaty a texture, more like pastrami. Plus it's soya and I eat enough of that in the form of tofu, miso and soy sauce, whereas the PP one is coconut. I prefer my vacon very obviously not actual bacon or like any meat at all!

uranrising - 27 Jun 2020 10:24:09 (#430 of 530)

Morrison's is making headway into the vegan market.

Apart from the usual veggie sausages, they do a dairy-free cheese from Greece, and Hellman's vegan mayonnaise (not to mention racks of gluten-free food.)

esmeralda - 27 Jun 2020 23:16:40 (#431 of 530)

Hellman's vegan mayo tastes nicer than the ordinary kind.

FGBFGB - 12 Jul 2020 19:11:41 (#432 of 530)

Is vegan chorizo worth the bother of making it?

Vegan black pudding is (worth the bother), imo.

thePiMan - 12 Jul 2020 19:51:34 (#433 of 530)

Vegan haggis is also worth it.

nemo75 - 12 Jul 2020 19:54:02 (#434 of 530)

Golly. I hope they were free range.

Catspyjamas17 - 12 Jul 2020 19:58:41 (#435 of 530)

I had meringue made with aquafaba and it was nicer than the egg white kind. Really biscuity.

MaryMC - 12 Jul 2020 20:10:49 (#436 of 530)

It seems really weird to me that a vegan would actually fancy something associated with blood, like black pudding.

JennyRad - 12 Jul 2020 20:13:57 (#437 of 530)

I guess someone who's a vegan for ethical reasons might want to try to reproduce something like the deliciousness of black pudding without the death. I can sympathise with that; I'm not wild about black pudding but it is very nice and it is very unusual - and it is not sort of obviously-meaty-like-steak - so I can understand wanting to reproduce it.

nemo75 - 12 Jul 2020 20:19:39 (#438 of 530)

How many kids first encountering the joy of black pudding know what it is made of.

FGBFGB - 12 Jul 2020 20:27:02 (#439 of 530)

Thank you Jenny. Yes, I like the taste of meat but I don't like killing animals. If the taste/flavour can be replicated without killing, all to the good. BP can be reproduced fairly well. Rib-eye steak, not yet, I'm afraid.

In fairness to Mary, many vegans take her view, mostly members of HM Vegan Constabulary.

JohnIlly - 12 Jul 2020 23:14:07 (#440 of 530)

McSween's vegetarian (nay, vegan) haggis is very nice. It makes a good stuffing for chicken. I always used to stuff them with skirlie but veggie haggis is tastier. M&S sell it.

KizzyK - 12 Jul 2020 23:40:27 (#441 of 530)

Made a nice tofu based vegan dish tonight, quite pleased as I have never been impressed with the tofu I have been served in restaurants (pre covid) and avoid it like the plague generally as a result.

nemo75 - 13 Jul 2020 08:34:28 (#442 of 530)

What did you make, Kizz?

Catspyjamas17 - 13 Jul 2020 08:59:02 (#443 of 530)

I'm really enjoying extra firm silken tofu, the brand is Morianga, Mori-nu. Had to get it online but it is nicer (IMO) than the standard firm tofu supermarkets usually stock. Bought it in bulk but it can be kept in the cupboard until you open the pack.

nemo75 - 13 Jul 2020 09:02:39 (#444 of 530)

Packets of deep fried tofu make a quick meal very easily.

KizzyK - 13 Jul 2020 09:19:40 (#445 of 530)

I cut it into small chunks and crisped it up, then chucked in a miso and rice wine paste to glaze and caramelise it, then black sesame seeds sprinkled over. On top of a bed of spring veg, edamame beans, ginger and garlic and soy. V quick recipe but tasty.

KizzyK - 13 Jul 2020 09:20:26 (#446 of 530)

I don't like the texture of tofu in my mouth normally but crisped up it was OK.

WibbleAgain - 13 Jul 2020 10:23:28 (#447 of 530)

Clear Spring does a very nice soft silken tofu, which is organic and hence no GM soya beans. Sainsburys stock it.

I love Mapoa tofu, with or without meat, and it should be made with soft silken tofu. Fuschia Dunlop's is good, but the picture shows her tofu is probably not the soft kind.

This also looks good, but I don't think it's necessary to soak tofu in salt water - I've never heard of it before

I just fry up chilli, yellow bean paste or finely chopped salted black beans, or use a chilli bean paste, (depending on what I've got available), spring onions, sliced/chopped mushrooms, maybe a little finely chopped carrot/celery to add texture if not using minced pork/chicken, dash of shaoshin wine, soya sauce, then add the whole block of silken tofu and cut it up roughly with the spatula. Stir and simmer for a minute or so, thicken with a little cornstarch. Dish up, and drizzle with toasted sesame oil and garnish with corriander.

It's very versatile and you can basically do what you like. I sometimes add a small handful of frozen petit pois to add colour and texture.

I like the slippery softness of silken tofu rather than the firm one which is difficult to infuse flavour. A lot of Mapoa tofu recipes tell you to cut the tofu into cubes (too large from the pics), take great care to not stir too much and avoid breaking it, which is nonsense to me. This is a dish that's meant to be soft and not firm to hold any shape. The texture is in the finely chopped veges/meat.

Catspyjamas17 - 13 Jul 2020 10:28:53 (#448 of 530)

Sounds lovely, wibble.

FGBFGB - 13 Jul 2020 10:44:24 (#449 of 530)

I use Ken Hom's mapo recipe from 'The Taste of China', organised using Asda vegan mince. Unfortunately that is one of the lines Asda has suspended for the duration, heaven knows why, so no mapo for four months. TVP wouldn't work, it tends to turn to sludge.

LardyStuffer - 13 Jul 2020 11:00:45 (#450 of 530)

There are loads of other vegan minces out there though

WibbleAgain - 13 Jul 2020 11:21:40 (#451 of 530)

A protein mince isn't essential in mapo tofu, imo. Just use lots of finely chopped mushrooms and vegetables, and it'll give the texture.

One traditional ingredient for mapo tofu is Zha Cai, which is a preserved vegetable, not sure if it's root or maybe something like kohlrabi. It's preserved with chilli and very flavourful.

FGBFGB - 13 Jul 2020 12:09:10 (#452 of 530)

Will those clay pots of Tianjin preserved veg do the trick?

WibbleAgain - 13 Jul 2020 12:24:35 (#453 of 530)

Not really, as it's a different flavour.

The point is when it's finely chopped it gives texture and umami, so if you are willing to try a different flavour you can always try, especially if you like Tianjin preserved veg. What you can do is to soak the Tianjin thing in water and then wring it out, to reduce its potency, if it's a strongly flavoured one that you've got. All these preserved vegs vary from brand to brand in terms of intensity.

The flavour of Zha Cai is rather more similar to capers (not in vinegar obviously) with chilli powder infused into it. It's a Sichuan thing, hence very suitable for Mapo tofu. Come to think of it I reckon chopped capers not in vinegar would work, just add more chilli. Better than the Tianjin one anyway.

They all add umami, which tofu always needs.

WibbleAgain - 13 Jul 2020 12:31:14 (#454 of 530)

If you alreay have Tianjin preserved veg, there's a load of recipes for it with tofu:

Tofu is a blank canvass to which you can do anything you like...

FGBFGB - 13 Jul 2020 12:59:51 (#455 of 530)

Thanks for the link, wibble.

KizzyK - 13 Jul 2020 14:16:37 (#456 of 530)

Silken tofu is definitely the kind I like least.

WibbleAgain - 13 Jul 2020 14:40:16 (#457 of 530)

Lots of people use firm tofu for the Mapo dish. It is indeed a matter of personal taste.

If you stew it a bit longer the tofu dehydrates and form lots of holes which absorb flavour better. The texture changes to even less slippery.

FGBFGB - 13 Jul 2020 14:46:05 (#458 of 530)

We use middling tofu, which confusingly describes itself as 'silken tofu firm' on the packet. We use this because it's what they sell at Asda at the corner of our street.

MontyPeculiar - 13 Jul 2020 14:51:13 (#459 of 530)

We use the Cauldron tofu block and press it in a tea towel under some heavy books to dry it out first.

WibbleAgain - 13 Jul 2020 16:52:45 (#460 of 530)

For those of you who want more texture from tofu, you may want to try this:

They now even make it in knots, which I've not tried:

It's good in stews.

It's made by scrunching sheet tofu into sticks and then dried, and you can get it in sheet form too:

The price is insane on Amazon. If you ever go to a Chinese supermarket it's a fraction the price.

Sheet tofu is used in making "mock goose/duck", which is an oblong roll of cooked sliced vegetables wrapped in sheet tofu, steamed, cooled and then pan fried and brushed with a reddish glaze (if you can be bothered), so it looks almost sort of vaguely like roasted goose:

It's a lot of faff but looks elegant in a vegetarian banquet.

browserbutton - 02 Dec 2020 07:48:10 (#461 of 530)

Will vegans go for 'cultured chicken'?

It's not any common chicken for oiks, it's cultured.

KizzyK - 02 Dec 2020 09:12:31 (#462 of 530)

I think this is really exciting news tbh. I think LOADS of people will switch when it's affordable, I mean literally all you have to do is show clean sterile lab vats versus half plucked chickens crammed in stinking sheds standing in their own shit.

JohnIlly - 02 Dec 2020 20:03:16 (#463 of 530)

Has it got crispy skin? Does it produce schmaltz?

FGBFGB - 02 Dec 2020 20:04:54 (#464 of 530)

Does it involve killing creatures?

carterbrandon - 05 Dec 2020 22:55:55 (#465 of 530)

Sounds like highly processed food to me. I thought highly processsed food was bad.

FGBFGB - 05 Dec 2020 23:03:40 (#466 of 530)

Lots of meat/fish based food is also highly processed. And if you think that veganism is based on aversion to processed food, then you are mistaken.

carterbrandon - 05 Dec 2020 23:11:04 (#467 of 530)

I don't think veganism is based on aversion to processed food. Although a holistic approach might see veganism as a necessary but not sufficient component of an ecological way to sustain humanity.

And I know that lots of meat/fish based food is highly processed.

I just suggest that if 'highly processed' is a bad thing for food to be, then this stuff should be a non-starter.

FGBFGB - 05 Dec 2020 23:17:23 (#468 of 530)

OK, but if this product is basically a clone of chicken, then it is chicken; it is no more processed that a free range chook, but just - and here is the crucial part - doesn't' t involve rearing animals in conditions of extreme cruelty (which I can enlarge upon if you like) and then killing them so we can eat them.

FGBFGB - 05 Dec 2020 23:19:12 (#469 of 530)

You would better criticise the Vegan sausages and burger I ate today. I doubt they were worse healthwise than cheap meat sausages or burgers, but probably not better apart from the cruelty/killy bit.

FGBFGB - 05 Dec 2020 23:20:56 (#470 of 530)

Which for many, including me, is the key point, although there are other sound reasons for being vegan.

carterbrandon - 05 Dec 2020 23:23:48 (#471 of 530)

#468: I wonder what the comparative effects on the ecosphere as a whole would be, between:

a) The absence from the planet of farmed animals.

b) The existence of an artificial meat industry

c) The existence of the existing meat industry

d) The existence of a different meat industry

FGBFGB - 05 Dec 2020 23:32:38 (#472 of 530)

I think B and D are the main issues, assuming that the growth of C with the growth of prosperity in China and S Asia might level off. While A is the logical outcome of mechanism, it won't happen for centuries, if that. After all, some of us are employed by cats.

uranrising - 07 Dec 2020 13:25:08 (#473 of 530)

a) The absence from the planet of farmed animals.

Can we assume that cows, sheep, pigs, goats, chickens, salmon and so on continue to live on the planet, just not farmed?

misosoup100 - 07 Dec 2020 14:23:28 (#474 of 530)

Cows and chickens couldn't survive.

browserbutton - 07 Dec 2020 14:27:59 (#475 of 530)

Domestic livestock that are allowed to go feral are not a good thing for the environment, even if they do survive.

JohnIlly - 07 Dec 2020 15:42:05 (#476 of 530)

Wild cattle are rather dangerous.

FGBFGB - 07 Dec 2020 16:25:30 (#477 of 530)

Interesting how people are concentrating on the environmental consequences of the highly likely event of an instant global ban on non-vegan lifestyles, rather than the consequences of people gradually, overall, eating more plant based foods and reducing animal abuse.

FGBFGB - 07 Dec 2020 16:26:29 (#478 of 530)

SHOCK as VEGAN WIERDIES encourage wild cattle to Gore JohnIlly!

uranrising - 07 Dec 2020 16:31:53 (#479 of 530)

omewhat reminds me of the olf philosophical gag about a chap walking along a street after dark when he comes across another bloke on his hands and knees on the pavement, clearly searching for something.

He asks, "You looking for something?" The other replies, "Yes, I dropped my keys." "Well should be easy to find them by this street-lamp. Wher exactly, do you think you dropped them?"

The searcher says, "Over there", pointing to the other side of the road. "Well, why on earth aren't you looking there?

"Well, there's more light here."

FGBFGB - 14 Dec 2020 21:00:19 (#480 of 530)

Northumbrian lunch today: leek pudding, mash, veg and gravy.

misosoup100 - 14 Dec 2020 23:32:49 (#481 of 530)

What is leek pudding? Sounds good.

FGBFGB - 15 Dec 2020 10:22:43 (#482 of 530)

Self raising flour and suet, and finely sliced leek and herbs mixed into a dough, the wrapped in foil and steamed for an hour. Not bad, though I should have put more herbs in (even though I used three times what the recipe said).

uranrising - 15 Dec 2020 12:09:31 (#483 of 530)

When I was first away from the ancestrals, and leaning a bit about cooking, I discovered leek and potato pie. Delish, and very easy for a rookie cook to achieve.

Cooking in a Bedsit by Katherine Whitehorn was where I got that from. It was my first cookbook standby.

JohnIlly - 15 Dec 2020 12:21:47 (#484 of 530)

Not many vegan recipes in that book, as I recall.

uranrising - 15 Dec 2020 12:32:49 (#485 of 530)

Correct. Over-focused on the leek question.

And help is at hand

carterbrandon - 15 Dec 2020 14:52:22 (#486 of 530)



nemo75 - 15 Dec 2020 15:00:29 (#487 of 530)

That does seem an issue-ette

FGBFGB - 15 Dec 2020 15:42:26 (#488 of 530)

Vegan suet. Atora make it, major supermarkets sell it.

FGBFGB - 15 Dec 2020 15:50:16 (#489 of 530)

I have put that pie on my 'To eat' list.

MoominChristmasMadness - 15 Dec 2020 15:52:44 (#490 of 530)

Cor, that sounds great, FGB.

LardyStuffer - 16 Dec 2020 09:41:06 (#491 of 530)

Veg suet has been around for at least 40 years

ISawMontyKissingSantaCl - 16 Dec 2020 10:19:17 (#492 of 530)

It's only recently that we've realised that most pastry is vegan, certainly the JusRol ones.

FGBFGB - 22 Dec 2020 18:45:24 (#493 of 530)

Vegan Baconnaise is coming!

MoominChristmasMadness - 22 Dec 2020 22:27:54 (#494 of 530)

Sounds good.

FGBFGB - 23 Jan 2021 13:11:07 (#495 of 530)

We have just had griddled cauliflower with orange, pecans and tahini from Hugh F-W 's Much More Veg.

Absolutely delicious. I' d like to make and eat it all over again, but we are now out of cauliflower, oranges and pecans.

binturong - 23 Jan 2021 13:27:35 (#496 of 530)

Yes, I can see that would be a slight problem.

MontyPeculiar - 23 Jan 2021 13:30:00 (#497 of 530)

I’m not that keen on orange as a flavour in savoury food. We’re just about to have homemade sun dried tomato hummus with olive bread (not homemade).

FGBFGB - 23 Jan 2021 13:40:20 (#498 of 530)

That sounds good. Home made hummus is streets ahead of supermarket stuff.

limegreen - 23 Jan 2021 14:11:27 (#499 of 530)

I have cauliflower and a blood orange. And some sort of nut.

Catspyjamas17 - 23 Jan 2021 14:21:41 (#500 of 530)

I am a fan of supermarket houmous. My home made houmous gives me absolutely noxious wind.

Catspyjamas17 - 23 Jan 2021 14:30:58 (#501 of 530)

Actually I do like oranges, apples and pears in salads but forget to use them that way. Orange and apple and pear...oh my!

Just making carrot & ginger soup.

I quickly copied down a broccoli slaw recipe this morning off the telly and will try it later.


spring onion

red onion



lemon juice




The honey may be superfluous, IMO, I'll taste it before adding.

JohnIlly - 23 Jan 2021 15:49:34 (#502 of 530)

M&S hummus is good but I add some roasted and ground cumin to it.

Catspyjamas17 - 23 Jan 2021 16:50:50 (#503 of 530)

Just had some Aldi red pepper houmous with their fake Pringles. Lovely.

artant - 23 Jan 2021 17:52:12 (#504 of 530)

I have some shop bought smoked hummus in the fridge. And I have twiglets in the cupboard in case carrot sticks feel like too much effort.

I always have a jar of chickpeas in the cupboard in case of a hummus emergency though as homemade is also excellent.

FGBFGB - 23 Jan 2021 18:18:01 (#505 of 530)

Smoked hummus sounds rather nice. Alas, I think Asda don't stock it.

Catspyjamas17 - 23 Jan 2021 19:39:42 (#506 of 530)

The slaw is lovely, and I did put the honey in. Delicious.

binturong - 23 Jan 2021 20:55:03 (#507 of 530)

Tesco used to do smoked hummus, but discontinued it a while back.

artant - 23 Jan 2021 22:19:31 (#508 of 530)

Ocado offer a choice of smoked hummuses, two plain, one beetroot and one with chilli harissa. And Abel and Cole have one too so happily I have no shortage of supply!

I have once added smoked water to homemade hummus, which isn't the same but it was still nice. Actually smoking stuff myself seems like too much of a faff.

JennyRad - 23 Jan 2021 22:30:20 (#509 of 530)

I'd assumed smoked hummus simply had liquid smoke added to it - plus probably smoked paprika and maybe smoked garlic, but surely they don't smoke the hummus itself?

nemo75 - 23 Jan 2021 22:46:28 (#510 of 530)

Too wet.

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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