Vegetarian Carnivore: 3 Plant-Based, Meat-Substitute Recipes You’ll Love!

If you’re only a recent convert to plant-based diets, then chances are you’re struggling to rustle up innovative recipes, or, you’re missing meat! This is perfectly natural, but, with the help of these dishes – we’ll help you to satiate your carnivorous cravings in Vegetarian Carnivore: 3 Plant-Based Meat Substitute Recipes You’ll Love!

1. Fish & Chips – Jackfruit Style

Fish and chips is virtually mandatory for a British seaside holiday, or, let’s face it, any Friday evening. So, how do you recreate it plant-based?

Jackfruit can do a decent job of replicating the slippery, flaky consistency of fish. To achieve this texture, drain a can of jackfruit, and bring to boil in vegetable stock, fresh (or dry) mint and plenty of lemon juice.

Once boiled, cover and leave to simmer for about 45 minutes, stirring occasionally to break up the jackfruit into flakes. Once it’s broken down, leave aside until cool enough to handle.

Then, form the jackfruit patties and cover with breadcrumbs, before baking until crispy! Serve with homemade chips, and a wedge of lemon!

2. Lamb Kofta – Quorn Mince style

Lamb koftas are a delicious Middle Eastern type of meatball, or kebab, packed with spice, texture and flavour.

Quorn mince is actually a fantastic nutritional substitute, because it’s low in calories while being high in protein. The tough job here, however, is forging vegetarian koftas that successfully stick together! We have many plant-based hacks up our culinary sleeves, however…

To make your kofta, add Quorn mince a bowl, and add spices: fresh coriander, cumin, cardamom and dry chilli, are all very welcome to the party.

Now, to combine! Eggs (if you’re not vegan) can work, but I recommend tahini, which is made from sesame seeds, a primary source of healthy fats. Tahini is sticky enough to create cohesive balls. Add this mixture to a food processor to make a smooth paste, form into balls, and fry in some olive oil. Serve, preferably, with pitta bread, yogurt and mint sauce!

3. Cauliflower Steak

This recipe is definitely not a secret. The term ‘cauliflower steak’ is becoming cemented into our cooking vocabulary. Let’s be honest, though, slices of cauliflower aren’t exactly like slabs of beef. If you’re trying to pan-fry a medium rare slice of cauliflower, I’m afraid your taste-buds will be left disappointed.

The secret to a good ‘cauliflower steak’ is SEASONING, SEASONING, SEASONING. First, though, make sure you cut your cauliflower into thick slabs, and cover in a decent amount of olive oil, so your steaks turn tender, not dry.

Next, I’d recommend rubbing in some cayenne pepper or paprika, pepper and salt. DON’T BE STINGY! The goal for cooking cauliflower steak is avoiding bland flavours. Bake for about forty minutes, or until tender.

Some meat-eaters suggest that vegans or vegetarians who try to substitute meat in their diet are cheating. I think this is nonsense! Most plant-based eaters are rejecting meat on the principle of protecting animals, the environment, or their own health, not on the principle of flavour. So, use these recipes to stick to your dietary choices, whilst not needing at all to compromise on flavour!

What meat substitutes have you tried recently? Let us know in the comments below or join in the conversation on FacebookTwitter Instagram!

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