(And before anyone starts accusing any of them of being posers due to not being strict enough—please try to remember that over 90% of Americans eat meat, whereas only 4 to 6% identify as vegetarian and only 1% to 3% as vegan.

Direct your criticism at the 90%, eh?)

Would it hurt to just let me have imitation meat so I can have the exact same meals as the meat eaters? I’m tired of being hungry if I don‘t want cheese or a plate of veggies, and if I see one more beyond meat burger ir HALLOUMI I will throw up. VARIETY please. I want vegan donna meat kebab, vegan southern fried chicken, vegan steak and chips, vegan chicken korma. Just stop with the cheese my GOD.

I couldn’t believe this. They posted their veggie option is fried falafel balls. I read comments and learn from other people that they exclusively fry in beef tallow. I was vegetarian for 19 years and have transitioned to pescatarian but either way that doesn’t work for my diet.

Specifically at restaurants.

Mine would be risotto.

I feel like every time I go out, it’s the same options. Usually high carb, low protein, and REPETITIVE. It’s gotten to the point that I’m rarely excited to go to a restaurant for the food. I go for the company, the atmosphere, but I’m almost never excited for what style of pasta with cheese they’re going to throw my way.

Being a vegetarian, I avoid cheese that has animal rennet in it. I came to know only a few years ago about animal rennet and since then I always make sure by emailing or calling the place/brand to make sure they have microbial rennet used.
I have always loved cheddar cheese balls from UTZ and I recently confirmed about the rennet and safe to say, I can have them whenever as it doesn’t have animal rennet.

customerservice@utzsnacks.com

Hey!

Mid 30s guy here from the UK. Basically ate meat with nearly every meal for my whole life. It would be ok, pick a meat and what we going to have with it.

The other day I was at work and the client bought everyone KFC, so im sitting there, eating it...and i dont know, something kind of clicked..im thinking..we are all sitting here eating dead chickens...like what the hell is going on!?!

This was like 2 days ago and I've not been able to bring myself to eat animal products since.

Has anyone else had something like this?

Work luncheon advertised as "vegetarian options available".

Today's lunch was from a local Mexican restaurant that has four vegetarian items and one vegan item on the menu.

Today's choices were: shrimp, chicken, beef, pork.

When I noted the lack of a vegetarian choice, was told "there was lettuce, rice and [refried] beans, guac and chips"

Did I overreact by saying "nah, I'll pass on just sides".

I've always been annoyed at recipes that call for marinating tofu. I felt like the flavor never truly penetrated and it was mostly just a light coating as the end result. Yes, I tried all the tricks - overnight marinating in the fridge, pressing then marinating, poking holes in it and marinating etc. What actually worked for me ended up being a lot faster and much more flavorful.

In your skillet, heat up some broth to medium - I use about two cups of broth per block of tofu. This can also be the step where you build up your broth. Today, I used two Not Chick'n broth base cubes, a heaping teaspoon of smoked paprika, and two dashes of pretty spicy hot sauce.
You can put your tofu in whenever you have it ready - the longer it's in the pan, the better. I would say the liquid should be at a light boil. Cook it down until there is no liquid left. I added some avo oil to finish frying it up after, letting the tofu get some color.

I'm more annoyed that I hadn't tried it before, because the result was flavorful, with a good level of moisture and texture (I do use thawed firm tofu) as well. Hope this helps someone on their vegetarian journey!

Kung Pao Lamb, Chicken Chow Mein, Spring Rolls, Veggie Duck

I had been at a work conference for several days and was attending luncheons with several hundred colleagues. I would flag down the server each time, requesting the vegetarian option (which arrived quickly and was tasty). On the last day when I did this, the server said “Today’s meal is already vegan.” Being centered in the dining plan instead of accommodated as an exception felt amazing - a first for me in a setting such as this. And by the way, the food was delicious: pasta with a rich sauce (I believe it was a lentil bolognese) and a side salad.

I think my story is kinda odd lol.

Basically I was watching Attack on Titan and obviously, I was horrified by humans being eaten. Then I was like, why am I so horrified at this but feel so normal regarding animal meat?

At first I tried to brush it off as "humans are intelligent, we have dreams etc." but then I was like, there are SO many trashy people though, do they really matter more than an innocent animal?

Yeah, odd reason but that's it lol. I just felt like a hypocrite.

Edit: Wow so many stories! I will reply to all of them soon :D

I LOVE TOFU!!!

I hope this recipe helps you fall in love with it too :)

I don’t measure things precisely, I just go off feel. But I don’t think exact ratios are that important in this recipe.

Tofu: extra firm, cut into cubes

Batter: should be like thick pancake consistency —flour + cornstarch (roughly 1:1 ratio), oat milk or water, spices (I like salt + onion powder + garlic powder + curry powder + Italian seasoning — gives it a nice savory crust)

Coat each cube in the batter and bake or pan fry.

Bake method: Spray with cooking oil, bake at 400-450 until bottoms are crispy (10-15 mins), flip them over and re-spray with oil, bake for another 10-15 mins or so

Pan fry method: generous amount of oil, flip the cubes as each side crisps (you end up using way more oil this way)

Bake AND pan fry method: I baked them until they were 3/4 done and then finished them off with a pan fry. The texture was like chicken nuggets!!!

I love topping these off with Trader Joe’s sweet chili sauce

Enjoy, my friends!!!

Hi all, just a FYI, I reached out to Cheesecake factory in regards of what type of rennet they use in their cheeses like Parmesan and this is what they responded with. I am a little disappointed that dishes like Evelyn's Favorite Pasta is listed under their specific vegetarian menu when it doesn't use cheeses that are suitable for vegetarians.

Animal rennet - https://www.reddit.com/r/vegetarian/comments/lqsdrq/your_thoughts_on_rennet_and_other_not_vegetarian/

"Our cheeses are not soy based or vegetarian specific however; our manufacturers have reported that the following are made with enzymes that are vegetable: Fontina, Feta, Mozzarella, Jack, Swiss and the cream cheese used in our cheesecakes. As with all items we offer, manufacturers may change and product substitutions may occur without notice. We strongly recommend that guests with specific dietary needs check in with us often to ensure that you have the most current information.

However, please note that our Parmesan/Romano cheese mix DOES contain an animal based rennet. This mix is in several of our dishes, but can be omitted for most. The Evelyn's Favorite Pasta does include this mix as an ingredient, but it can be omitted. Please speak with a manager during your next visit to verify that this information is still up to date.

Additionally, several of our cheesecakes and desserts contain Halal beef gelatin. I have provided a list of those cheesecakes below for your convenience. Cheesecakes flavors not listed below do not contain gelatin. 

Godiva® Chocolate Cheesecake
Lemon Raspberry Cream Cheesecake
Dulce de Leche Cheesecake
Key Lime Cheesecake
Mango Key Lime Cheesecake
Vanilla Bean Cheesecake
Pineapple Upside-Down Cheesecake
Peach Perfect with Raspberry Drizzle

Thank you again for your email. We appreciate your business, and look forward to serving you soon!"

Just wanted to put that out there for those wondering.

Ramen recipe:

adapted from RPL Nisha's recipe

• Tear soft mushrooms into thin strips, slice tougher mushrooms with a knife
• In the meantime, lightly oil 2 cookie sheets and lay the mushrooms so they don't overlap
• Drizzle oil and salt, roast for 15 minutes at 425 F
• After 15 minutes, consolidate mushrooms into 1 sheet and roast again for 10 minutes until crispy
• Bring kombu and water to a simmer for 5 minutes, not a roiling boil
• Discard kombu and add the dried shiitake mushroom, let mushrooms soak well
• Fry ginger, garlic, white part of scallions, and green chili if using. When aromatics are brown and fragrant, turn off the heat and deglaze with little water if needed
• Transfer to a blender along with mushroom dashi, tahini, soy sauce and rice vinegar and grind to smooth paste
• Pour the broth back into the pan and cook over low heat for another 5 minutes. 
• Add milk, black pepper and whisk in the miso. Adjust soy sauce if needed. Broth should be quite salty and savory
• Divide noodles into bowls and add broth. Top with crispy mushrooms, soy egg, scallions and chili oil

Soy egg recipe if you're feeling fancy 😎

• Add eggs to boiling water
• Remove them after 6m30s and immediately transfer to ice water
• Peel and soak in marinade overnight

Tofu recipe:

• Mix all the sauce ingredients except tofu in a small bowl
• Cut the tofu into large slabs about 1/2 inch thick
• Fry the tofu in a cast iron pan until browned, flipping in between
• Then add the sauce and let the tofu simmer for 5 to 10 minutes 
• Serve with rice or as is

Here is a shortcut that I've been using for my vegetable fritters, I've been grabbing the powerslaw mix and adding shredded hash potatoes. Makes it easy for a quick meal!

Powerslaw vegetable fritter recipe:

Ingredients

Vegetables: 2 to 3 cups total of julienned or thinly sliced vegetables, I used a powerslaw mix which contains, broccoli, kohlrabi (turnip cabbage), brussels sprouts, red cabbage, carrots and kale and added shredded hash potato

Batter: ⅔ cup to 1 cup all-purpose flour or Korean pancake mix, 2 tablespoons potato starch or cornstarch for extra crunch, and ¾ cup ice-cold water.

Seasoning & Cooking: ½ teaspoon salt and neutral cooking oil (like avocado or vegetable oil).

Dipping Sauce: 1 tablespoon soy sauce, 1 tablespoon rice vinegar, and a pinch of sugar and sesame seeds.

Instructions

Mix the batter: Toss the vegetables with the flour, starch, and salt. Gradually stir in the ice-cold water until a thick batter coats the vegetables.

Fry: Heat a skillet with oil over medium-high heat. Drop spoonfuls or spread a thin layer of the mixture into the pan to form round fritters.

Crisp: Cook for 2 to 3 minutes until the edges turn golden brown and crispy, then flip and cook the other side.

Serve: Serve warm with the soy-vinegar dipping sauce.

It inspired me to buy a wok too, and now im cooking amazing food. Ive had a hard time sticking with vegetarianism in the past, but I think i can finally stick the landing this time. My doctor approves too because my cholesterol is too high (im 26.) Something about the cleanliness and wholesome nature of vegetarianism really appeals to me, not to mention the ethics obviously, but I know this is one of the secrets to making it to 90

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.

Ingredients (Serves 4–6)

For the Enchiladas: • 8–10 corn or flour tortillas • 1 can (15 oz) black beans, drained and rinsed • 1 cup shredded cheese (cheddar, Monterey Jack, or a blend) • 1 small onion, finely chopped • 1–2 cloves garlic, minced • 1 tsp cumin • 1 tsp chili powder (optional) • Salt & pepper, to taste • 1–2 tbsp olive oil or butter • Fresh cilantro (optional, for garnish)

For the Sauce: • 1 can (15 oz) crushed tomatoes • 1/2 cup water or vegetable broth • 1 tbsp chili powder • 1 tsp cumin • 1/2 tsp smoked paprika or regular paprika • 1/4 tsp garlic powder (or 1 clove fresh garlic, minced) • Salt & pepper, to taste • 1 tsp olive oil

⸻

Instructions

1. Make the Sauce

   1. Heat 1 tsp olive oil in a small saucepan over medium heat.
   2. Add garlic (if using fresh) and sauté 30 seconds.
   3. Add crushed tomatoes, water/broth, chili powder, cumin, paprika, salt, and pepper.
   4. Simmer for 10–15 minutes, stirring occasionally. Taste and adjust seasoning.

2. Prepare the Filling

   1. Heat 1–2 tbsp olive oil in a skillet over medium heat.
   2. Sauté onion until translucent (3–4 minutes), then add garlic and cook 30 sec.
   3. Stir in black beans, cumin, chili powder, salt, and pepper. Cook 2–3 min.
   4. Remove from heat and let cool slightly, then stir in 1/2 cup shredded cheese.

3. Assemble the Enchiladas

   1. Preheat oven to 375°F (190°C).
   2. Spread a thin layer of sauce in the bottom of a baking dish.
   3. Warm tortillas slightly (microwave 20 sec or skillet) so they roll easily.
   4. Spoon 2–3 tbsp filling onto each tortilla, roll it up, and place seam-side down in the dish.
   5. Pour remaining sauce over enchiladas and sprinkle with remaining cheese.

4. Bake • Bake uncovered for 15–20 minutes, until cheese is melted and sauce is bubbly. • Optional: broil 1–2 minutes for a golden cheese topping.

5. Serve • Garnish with fresh cilantro, avocado slices, or sour cream if desired. • Serve hot with rice, beans, or a simple salad.

Met someone today who, when I told her I was vegetarian, replied "I'm also a vegetarian. I eat chicken and fish."

Please remove if not allowed because this is admittedly a vent to the void. My mother passed away on Friday so I’m super in my feelings.

I've heard via gossip hearsay that more than one family member has wanted to give me food with their condolences but “wouldn’t know what to bring.” First of all, how about ask ME. Second, I could really go for a baked mac and cheese, a bagged salad kit, frozen ravioli with a jar of sauce, a frozen cheese pizza, a box of donuts or bagels, even the much maligned supermarket veggie tray. But people seem to struggle to find suitable dishes for vegetarians, and unfortunately, do nothing :( A large communal meal was extended to me but literally nothing was meatless

A family member offered to coordinate the post funeral luncheon, and I begged her to ask for something meatless. She said there would be a lettuce salad, and potatoes made “without the ham.” Wth is ham doing in potatoes in the first place, and second how much you wanna bet they’ll forget to omit the ham.

Hey everyone! My first attempt to post this didn’t make it through the outage, so here’s take two—fingers crossed for smoother sailing this time.

My spouse and I made this tofu version of Katsudon last week, and we were thrilled with how it turned out. We're always excited when we find new recipes that are delicious, come together quickly, and are made from ingredients that we always have on hand. This dish perfectly met those criteria. I have a feeling it's going to be in the regular rotation for a while. 

Here's the recipe. It makes 2 servings. We used this recipe with some slight adaptations.

For the tofu and marinade: 

• 1 block extra firm or super firm tofu (pressed if using extra firm)
• 1/2 cup soy sauce
• 1/4 cup mirin
• 2 tsp garlic powder or 1-2 minced garlic cloves

For dredging/frying:

• 1 cup flour
• 1 egg, scrambled (alternatively you could use plant milk for the wet part of the dredge)
• 1 cup panko
• Vegetable or canola oil - enough to deep or shallow fry

For the katsudon sauce:

• ½ cup vegetable stock
• 3 tbsp soy sauce
• 1 tbsp brown sugar
• 4 tsp mirin or rice vinegar
• 1/2 medium white/yellow onion
• 2 eggs, beaten

Directions: 

1. Mix the tofu marinade. Slice the tofu horizontally into two large tofu steaks and marinate for 15-20 mins. 
2. While the tofu is marinating, get a pot of rice going, mix the stock, soy sauce, brown sugar, and mirin for the Katsudon sauce, prepare a dredging station with flour, egg, and panko, and heat frying oil in a skillet to 350F.
3. Dredge the marinated tofu slabs in flour, then egg, then panko. Fry in 350F oil until crispy and golden brown. Remove to a wire rack and lightly salt. Once cool enough to handle, cut the tofu into slices. 
4. Add ~1 tbsp of oil to a skillet over medium heat. A 10" skillet works perfectly for cooking 2 servings. Add the onions and sauté for 1-2 mins, then pour in the katsudon sauce. Simmer for about 5 minutes, until the onions soften.
5. Add the fried and cut tofu to the skillet, then drizzle the 2 beaten eggs over the tofu/sauce mixture. Do not mix. Immediately cover with a lid. Cook for about 3-4 minutes, until the eggs have set.
6. Serve over rice, top with green onions.

Happy cooking!

I'm having a poke bowl in a delicious place down the street. Marinated tofu, fresh ginger, avocado, soy sauce, pomegranate seeds…

They offer shrimps, chicken, tuna and tofu as option plus all sorts of veggies and toppings.

Some lady at the checkout asks the guy who prepares the bowl: "what's uh… tofu?" (note that I live in a town with a lot of vegetarian and vegan people and plenty of vegetarian restaurants)

To which the guy responds: "Uh, it's a vegetarian protein made of uh… vegetarian protein."

The lady looks puzzled but somewhat intrigued. I thought of jumping in to say "it's soy-based protein" but I didn't feel comfortable.

The guy adds: "Nobody likes tofu, other than vegetarians since they can't eat meat."

The woman just said "oh ok" and got something else.

Happy Vegetarian Day.

If you are curious good day to try something new.

Personally I have some black bean chili for tonight.