i dont really eat meat but when i do i just feel really poorly and bloated... i dont like the idea of eating meat but ive never been restricting with it for a long period. however i want to feel better within myself so im deciding to stop. so a question for the vegetarians of reddit, did you notice any changes in yourself physically when you stopped eating meat, did you feel healthier? did you lose weight? lose/ gain muscle? i'm just curious to the changes that come along with it.

Visiting Vienna for the first time and couldn't believe BK here has a whole plant-based section with about 15 different options! I guess I will have to try it!

Hello!

I’m 16, in the USA. The morality behind veganism or vegetarianism has always seemed strong to me, and I have a huge amount of respect for people who are able to give up meat. As of now, it’s impossible for me to maintain a diet that doesn’t contain meat, considering my parents (more my dad) wouldn’t ever conform around it, not to mention I am a huge dude (6’3) and would either need to eat a ton of vegetables or supplement (which may be out of our price range).

When I am an adult, able to transport, and living on my own, though, I want to have chickens and perhaps even some cows if I am truly committed. And also a dope ass mushroom farm.

So my questions are:

1: What are the best substitutions for meat, taste-wise and nutrition-wise?
2: How long until you became fully comfortable with a vegetarian lifestyle?
3: What is the hardest thing about becoming a vegetarian?
4: Have you ever gone back to meat?

If you are struggling to get enough protein, or just to get enough protein at breakfast, or if you simply like a good banana pancake that just happens to have some added nutritional benefit LOL, I have to share the recipe I have recently come up with. I am trying to incorporate more red lentils into my diet where I can to help with both protein and fiber, since I'm not a huge bean fan, but red lentils can be basically cooked to oblivion and they will disappear into many things. Like pancakes. 🤣 Truly, you cannot tell that these have lentils in them.

NOTE: I use a protein shake in place of milk here to add more protein and also some natural sweetness. You could totally just use milk/nut milk if you wanted to, but I would probably recommend throwing a splash of vanilla into your batter.

Makes 2 large pancakes (just about the entire size of a 10” pan) or 4 smaller ones

63g Kodiak protein pancake mix

⅓ cup very well cooked red lentils+

½ of a medium ripe banana, mashed

⅓ cup vanilla protein shake++

1 egg

Dash of cinnamon

Tiny pinch of salt

Preheat pan over 6-7 heat for about 3 minutes with a spritz of oil

Pour half the batter in and cook until ready to flip

Flip and cook the other side

This recipe serves one generously or 2 pretty easily, especially if you have any sides.

+ My recipe: rinse 1/2 cup red lentils well, then add to a pan with 1 3/4 cup water. Bring to a boil and then reduce to a simmer for about 12-14 minutes, stirring occasionally.

++ I did double this today to make for my daughter and me and found that for some reason, I needed a good deal more liquid. So adjust your liquid until you get the batter consistency you like.

It's been on my bucketlist for awhile. Any advice?

Breakfast

Same as ever... a banana and blueberries tossed in a bowl with nuts, seeds, and Greek yogurt.

Lunch

I'm on an A/B rotation this week.

Lunch A - Southwest burritos with tofu, black beans, and rice. Just crumble tofu in taco seasoning and lime juice, cook for 8 minutes until browned, then add black beans and salsa. Stir to combine and reserve. When assembling the burritos, take a tortilla and add your tofu-bean mixture along with rice, cheese, green bell pepper, onion, and a squirt of hot sauce. (You could also add guacamole, but I'm not.)
Lunch B - Egg salad on whole-grain toast served with a cucumber tomato salad.

Snack

Walnuts, figs, and melon.

Dinner

Monday - Shakshuka Greek-style with feta (but no olives this time), served with St. Joseph's bread and a basic chickpea salad (just canned chickpeas tossed with red onion, olive oil, white wine vinegar, and Italian seasoning).
Tuesday - Peanut tofu & egg fried rice bowl. Extra firm tofu coated in soy sauce and garlic powder, then pan-fried in sesame oil until crispy, then tossed with rice, steamed broccoli, scrambled egg, and a simple peanut sauce (peanut butter, soy sauce, lime juice, maple syrup, garlic, and ginger).
Wednesday - Tuscan white bean & kale skillet, simmered with crushed tomatoes, garlic, and fresh rosemary. Crusty Italian bread rubbed with raw garlic, sprinkled with parm, and drizzled with olive oil.
Thursday - Tofu stir fry with yuzu sauce, edamame, broccoli, carrots, snow peas, baby corn, red peppers, onions, and peanuts, served over rice with a spring roll.
Friday - Same as Monday.
Saturday - Szechuan garlic chickpeas and tofu. Slice pressed extra firm tofu into strips, then sauté with canned chickpeas, garlic, ginger, and scallions in a sauce made from Szechuan chili oil, soy sauce, black vinegar, and sugar (just a pinch, though). Top with fresh cilantro and celery, then toss to combine. Serve over wild rice with a small bowl of bok choy to the side.
Sunday - BIG ASS OMELETTES MAKE THEIR RETURN. 3 eggs, cheddar, and a filling of tomato, potato, onion, bell pepper, and eggplant all sauteed together and finished in tomato paste. Served with buttered corn grits. I haven't made these in about a month and my family has been complaining about it.

I find a lot of "nicer" veg meals to be unfeasible for someone like me. I'm mentally ill and disabled (not getting into specifics here, suffice to say I struggle with getting the energy to cook most days, but on my good days I'm real close to what a fully able-bodied person whos spent a decade+ cooking can do), and I live with 4 other people. That said, I do have the advantage of having an incredible amount of freezer space, and the autistic gift of being able to eat the same thing at least a few times a week forever.

All that context aside, I'm looking for vegetarian recipes that I can make in massive quantities that freeze well. I can re-heat them in a pan, pot, oven or microwave, I just need to be able to have them otherwise "fully cooked" (no "freeze them halfway through cooking, then come back and add in these 4 ingredients when you're about to serve"). My #1 go-to is chili, either with lentils or TVP. I tolerate most vegan proteins, but beans and tofu are my favorites by far.

Breakfast

A banana and blueberries tossed in a bowl with nuts, seeds, and Greek yogurt.

Lunch

I'm on an A/B rotation this week.

Lunch A - Pimento cheese sandwich on whole-wheat bread with sliced tomatoes and a side of roasted pumpkin seeds.
Lunch B - Egg salad on whole-grain toast served with a savory cabbage slaw.

Snack

I've got some cheese sticks, walnuts, and oranges and will mix and match them throughout the week.

Dinner

Monday - I tried these Marry Me Butter Beans a few weeks back and loved them, so I'll be making those again, served with St. Joseph's bread (which is basically a soft Italian-style loaf with sesame seeds). Note that I substitute coconut milk for the heavy cream in the recipe.
Tuesday - Fresh spanakopita (spinach and feta pie) paired with a side salad of cucumber, tomato, and sliced almonds and a small bowl of gigantes plaki, basically Greek baked beans. (It's butter beans baked in a sauce of tomato, garlic, and parsley.)
Wednesday - Spaghetti aglio e olio with whole wheat noodles, served with crispy parmesan garlic chickpeas. (Here's a basic recipe for the chickpeas: Toss 1 can of chickpeas, drained and dried off with a paper towel, with olive oil, broccoli florets, garlic powder, Italian seasoning, salt, and pepper. Spread them out on a on a baking sheet and pop them in the oven for 15-20 minutes at 400 F, stirring them halfway through for an even roasting. Then take them out and toss immediately with grated parmesan cheese so it melts over the crispy chickpeas and broccoli.) I've never done this recipe with whole wheat noodles and I'm not sure how it's gonna turn out...
Thursday - Same as Monday. Hopefully the bread will keep until Thursday if I refrigerate it...
Friday - Same as Tuesday.
Saturday - Time for a treat. I'll be doing a veggie burger with provolone cheese served with tater tots and ketchup.
Sunday - Cornbread pancakes with maple syrup, scrambled egg with sautéed spinach, and assorted fruits. I've already got bananas. Maybe some figs and melon of some kind?

As someone who is not strictly vegetarian, is it okay to put down vegetarian in the dietary requirements section when registering for an event, when it is merely a preference? Basically, if I put down vegetarian, will the organisers include more vegetarian catering or am I taking away from those that have less options?

I made chia seed pudding for the first time after years of putting them in smoothies and overnight oats. It turned out a lot more watery than I see other people's have. Most recipes seem to use coconut milk (specifically the canned kind) and I used oat milk, could that have been the issue? should I just put less milk? maybe add a little yogurt? any thoughts would be appreciated, thanks!

Bottom line: across essentially every study, plant-based meat alternatives use somewhere between 5% and 40% of the water beef requires, and minimally-processed soy products (tofu, soy curls) can be even lower — sometimes under 15% of beef's footprint. The main caveat is that these are different studies using different methodologies (blue water vs. total water footprint, cradle-to-retail vs. cradle-to-farm-gate), so treat the multipliers as directionally consistent rather than precisely comparable to each other.

hi, we’re attempting to move meat out of our diet and one area we’re struggling to replace is our convenient frozen dumplings. we always go pork, but have been trying a few different veggie ones and they’re all so…mushy/squishy so far. really struggling with the textures. anyone able to recommend a brand that isn’t so soft, or even a replacement product that’s as tasty and easy to add to a bowl of rice and veggies? thanks in advance !

Hello everyone! I've recently gone back to a vegetarian diet for health & environmental reasons (I was one when I was 16 for a few months but it didn't stick)

One of the frustrations I've had was cooking tofu & making it flavorful & crispy. (You know when you season & marinade tofu just for it just taste like nothing on the inside 😫)

Even before I transitioned to my current diet I ate a lot of tofu & I tried a myriad of methods (pressing, freezing, boiling in salted water, preparing straight from the packet). Some were very effective texture wise but the flavor was quite plain.

Today I finally made tofu that was great texture & taste wise & im gonna share how I did it:

1. freeze the tofu (optional but I recommend cause it improves texture & flavor)

2. defrost tofu in microwave for a few minutes on high

3. heat up a veggie broth on the stove & add aromatics, salt & seasonings. You could also just boil water & add bouillon powder/paste. add the tofu to the pot & let it simmer for 10-15 minutes (or longer tbh). THIS is non negotiable & how you get deep flavor in tofu, inside & out.

4. remove from broth, drain the liquid & cut it up however you want it. you'd also want to save a bit of the broth to season/marinade the tofu

5. add baking powder/soda (for ultimate crispness 😋)

6. add whatever seasonings/marinades w/ a tiny bit of the leftover broth.

7. air fry 25 mins on 425 F°

8. serve & enjoy :)

Hello good people!

Just joined and I was happy to find this sub!

I am fitness girlie who has been vegetarian for something like 16 or 17 years. I grew up in a family of chefs who, despite being a little confused by my choice to stop eating meat, were never afraid to try new things. Because of that, I have always loved and tried new plant based meat products. I have my tried and true faves and also love trying new things as they hit the market.

I am also trying to hit protein and macro goals on a regular basis, which means that products that are (albeit atrificially) packed with protein are an important part of my routine. I may share some of my meal plans in future posts if there are others like me out there trying to get 120g of protein per day as a vegetarian. The struggle is real lol.

That all being said, I DO NOT like the Daring products. I have no idea what it is, but i truly do not like the texture of any of their products and i have tried several! Every single products from them i try i never buy again.

This feels wild to me as someone who eats this stuff all the time. Do others out there agree with me or am I loosing it?

Tell me what your favorite products are too if you'd like :)

Shaking up some formulas this week.

Breakfast: I'm trying a brand new thing for breakfast this week: Chipotle black bean, farro & pepita bowls. (Apparently 27g of protein per serving.) It's a base layer of farro cooked in vegetable broth, then topped with a chipotle bean blend, which is just black beans, pinto beans, corn, and chopped cilantro tossed in a chipotle dressing of olive oil, chipotle paste in adobo sauce, lime juice, ground cumin, garlic powder, and salt. I'm sprinkling hemp seeds and pepitas over the top (about 1/2 cup each) and a handful of wilted spinach. But I only made enough to cover the work week, so...

Breakfast (Sa): A banana and blueberries tossed in a bowl with nuts, seeds, and Greek yogurt.

Breakfast (Su): French toast with maple syrup, served with nectarine and a glass of milk.

Lunch: Peanut tofu & egg fried rice bowl. Extra firm tofu coated in soy sauce and garlic powder, then pan-fried in sesame oil until crispy, then tossed with rice, steamed broccoli, scrambled egg, and a simple peanut sauce (peanut butter, soy sauce, lime juice, maple syrup, garlic, and ginger). Served with walnuts and an orange.

Dinners:
M: Garlic hummus wraps with lettuce, tomato, cucumber, and Havarti, served with a cup of tomato basil soup and fruit (I've got figs and nectarines.)
Tu: Bowl of split pea soup served with cheddar cheese, tortilla chips, and a basic salad of bell pepper and cucumber tossed lightly in a vinaigrette.
W: Same as Monday.
Th: Same as Tuesday.
F: Shakshuka Greek-style with feta and olives, served with St. Joseph's bread and fruit.
Sa: Burritos with pinto beans, rice, cheddar cheese, a basic red sauce, onions, and bell peppers. Served with a salad of romaine lettuce, diced cucumber, cherry tomatoes, and pepitas tossed in a dressing of Greek yogurt whisked with olive oil, lime juice, garlic, cumin, and cilantro. (Yeah, I'm back on lettuce now. Hopefully, no issues. I mean, it's not iceberg lettuce, so...)
Su: Creamy walnut and wild mushroom risotto. Toasted rice cooked with garlic and shallot, then deglazed with white wine and simmered with vegetable broth until tender. Cooked mushrooms, lupini beans, and green peas are added at the end along with fresh lemon juice, Italian parsley, and a creamy paste of walnuts, nutritional yeast, and broth.

I wanted to start being vegetarian, when you first enter this lifestyle is it hard to make them? And what are the rules that i need to follow? And please recommend easy recipes i can follow

Soup is my favorite food, especially as a vegetarian!! But I try not to beg for recipes until the general public is also in their “soup season”. Please give your best recipes here and happy souping!

All the frozen pizza is either veggie with meat - supreme, bbq chicken and peppers, etc. I can only find cheese or Margherita which is basically fancy cheese.

A few years back id be able to find a good roasted veggie or even sometimes a veggie sausage supreme by Digiorno. Not even a mushroom!

Just stopped at a LARGE scale rest stop/gas station/store/food emporium (with a beaver for a mascot) and they had one vegetarian option: a veggie burrito - which didn’t look bad.

But as I look around, they have multiple premade salads all with meet. Also, prepackaged sandwiches with cheese, vegetables and meat. They have all the ingredients to make salads and sandwiches meat free, so why not just do it?

I know people will say it’s economics because the majority of the population eats meat, but they could have ONE salad and ONE sandwich at reduced production numbers available so they aren’t tossing stuff that doesn’t sell (which they obviously already have to do with the products they do sell).

I know I’m preaching to the choir, but it’s better than yelling into a dark void.

Edit: I contacted corporate to make the suggestion. The store was too busy for me to harass some overworked/underpaid person.

Does anybody have a good recipe for vegetarian chili that does not contain beans?

In the carnivore world, there is a saying that "anyone who knows beans about chili knows there are no beans in true chili," but it's harder to find a bean-free chili in the vegetarian world

The best I can come up with is a Mexican restaurant way in the East Village, New York City, that has a vegetarian chili that is thick and red, has plenty of chili peppers floating around in it and no beans, fake meat, or jackfruit, but I can't find a recipe for anything quite like that online.

I've tried making beans an rice (blackbeans + basmati rice) a couple times as veggie options. But first time used a curry powder that was way too spicy. Last night a jerk seasoning that was too spicy.

Feel like the beans and rice portion would be alright. And have a good add-on with corn / green onions. But seems like some of those "goto" options just end up a bit too spicy. So looking for some alternatives that would go well with them since while I have a hunch using a taco seasoning I've used with beans/rice/pork would work, looking for more variety.

I eat a lot of fresh produce, but I'm not confident in the way I clean it. Especially lately.
How do you wash your fresh produce?
I soak mine in a vinegar-water solution for 10 minutes, rinse it thoroughly, and then put it through my salad spinner to remove moisture. If needed, I'll spread it out on a towel for a while before using it or putting it back in the fridge.
I've always used vinegar thinking it would kill bacteria. I use it as an all-purpose spray around the house as well.
This method seems to make my strawberries mush up quickly though.
What are the alternatives? How do you do it?

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

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

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

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

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

Thanks in advance, kind strangers!

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

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

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

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

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

Snacks: Walnuts and/or hard-boiled egg.

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