Best products from r/vegetarian

Here's a list that I keep posting anytime someone asks for vegetarian crock pot recipes. Not all of them are "dump & forget", but all of them are great!

>cooking a simple butternut squash

>sweet & spicy chili with that butternut squash - SO GOOD!

>quinoa stuffed peppers - sub TVP or minced seitan for the beef

>veggie lasagna - this one's so good it's in regular rotation! you can put pretty much any veggies in that you want. i usually get a bag of frozen squash to toss in there. or you can do just spinach. or whatever you like honestly

>tortilla soup - instructions aren't for crockpot, but just toss it all in and cook on high for 2-3 hours or low 4-6

>french onion soup - this one requires some conversion to be vegetarian and crockpot friendly. i do the first step for caramelizing the onions in the oven, then transfer the onions to the crockpot for the rest of the instructions and then simmer on low for 3-4 hours. substitute not-beef bullion cubes and vegetable broth for the meat broths. traditional worchestershire sauce isn't veg-friendly either, but there is a vegan brand out there somewhere (can't remember the name right now)

>stuffed cabbage rolls. i added some TVP to the stuffing too, and it was great!

>aloo gobi - not written as a crockpot recipe, but just toss it all in and turn it on high. usually takes ~5-6 hours on high for the potatoes to get fully tender. if you use red potatoes, it might not take as long since those are more tender. not spicy at all, so i highly recommend adding some chilies, habanero, or ground spicy pepper if you want spicy!

>chana masala - i added some blackeyed peas i had in the freezer, and it was a great addition!

>eggplant parmesan - this one is excellent!

>mexican casserole - pretty good, but i still prefer making something like this in the oven (with crushed tortilla chips and cheese on top, which gets nice and crispy)

>scalloped potatoes - this one has a can of condensed soup in the ingredients, which i don't like to do. but i've successfully subbed this from-scratch 'cream of anything' (with vegetable broth, of course)

>quinoa chili - so so excellent. the quinoa gives it a nice thick texture. the instructions aren't for a slowcooker, but just toss all the ingredients in and let her cook on high 4ish or low 8ish hours.

>white bean and spinach soup - a hearty, delicious soup for cold winter days.

>another good and simple one is tossing potatoes wrapped in foil on top of whatever you're cooking. rub them down with some olive oil and season with salt/whatever then wrap em up tight. works with regular potatoes or sweet potatoes.

>seitan - super versatile, but I like it best just sliced thin on cold sandwiches. Also pretty good chunked up in pot pies

>falafel - I haven't tried this one yet, but it looks great!

>red lentil dal

>honey glazed carrots - haven't tried it yet, but it sounds great!

Wow, 150 pounds is awesome! Congrats! the last bit is always the worst, I've lost 50 so far and want another 20. It seems like the first 50 flew off. But it's getting there.

As for recipes, I have looked through a number of cook books and they are all good and bad, and you never know which it will be till it's made. Thug Kitchen, as someone else mentioned, is a pretty good one, Veganomicon was considered the vegan bible for a while, still full of great advice and great recipes. It is Vegan but if you want you can always add in the dairy you like, or just enjoy it vegan as most taste awesome anyway and a little more healthy just means faster weight loss. ;)

Oh and, in case you haven't discovered this yet as it can help a lot, tofu isn't evil. Don't get me wrong, I'm not a huge fan of the pillowy tofu most people make, I've gotten used to it and sometimes enjoy it (especially in Chinese Mapo Tofu with fake ground round) but there's a trick to making tofu awesome! Freeze it and then bake it. I buy the firm or extra firm tofu, open it, get rid of what water there is, throw two or three (trust me, you'll want them) in a ziploc bag and freeze it for at least 24 hours (you can do less, but the longer the better). Defrost it, I throw the bag in a bowl of hot water for a couple hours and just replace hot water halfway through. Once it's defrosted completely (even the middle), give it a nice gentle but firm squeeze over the sink. It's like a sponge at this point, but a fragile one so don't squeeze too hard.

Many just use it like this, and it's not bad, good for soups especially as it soaks up flavour really well. But I like to do one more step, first turn your oven to 300-350 degrees Fahrenheit (150-175 celcius) and then I slice the tofu block into whatever shape I want, I usually just do half inch slices, then I throw it in whatever marinade I want to eat that night (soy sauce, olive oil, garlic and poultry seasoning is one of my favourites) and after it has soaked up the marinade I lay the slices out on a baking sheet or cookie pan and bake them for 20-25 minutes with a flip in the middle. They will turn into pretty decent little fake meat pieces, they don't have the texture quiet right but it's enough, and it's lots of protein as well which is always good.

Sorry for the length, but that tofu thing has made my life much happier and I only learned it after 9 years of being a vegetarian haha.

One of the first veg. cookbooks I got when I was just starting out was Linda McCartney's World of Vegetarian Cooking (also known as "On Tour"): https://www.amazon.com/Linda-McCartney-Tour-Meat-Free-Dishes/dp/0821224875/ref=sr_1_5?s=books&ie=UTF8&qid=1482386369&sr=1-5&keywords=linda+mccartney

It has recipes from all over the world, from North Africa to Asia, Europe to North America and everywhere in between. They're great starter recipes in that the ingredients are simple (and easy to substitute if necessary), and the instructions are clear. They're great to build on - I've adapted quite a few recipes to my own tastes over the years.

A much more recent couple of books are Ottolenghi's Plenty and Plenty More:

https://www.amazon.com/Plenty-Vibrant-Vegetable-Recipes-Ottolenghi/dp/1452101248/ref=sr_1_1?s=books&ie=UTF8&qid=1482386476&sr=1-1&keywords=ottolenghi+plenty

https://www.amazon.com/Plenty-More-Vibrant-Vegetable-Ottolenghi/dp/1607746212/ref=pd_bxgy_14_img_3?_encoding=UTF8&psc=1&refRID=3YR260YE36YRJAQVCP9G

These are books that celebrate plant-based cooking which is of course inspired by many cuisines, but is itself a wholly original cuisine. Many of the recipes are not knock-offs of popular meat dishes (e.g. lentil bolognese) or existing dishes that happen to be vegetarian (caprese salad) but rather truly original compositions. It's really refreshing for simple but beautiful meals made of creative (but not pretentious) dishes.

I bought Martha Stewart's "Meatless" cookbook last year and it has great recipes too. https://www.amazon.com/Meatless-More-Than-Vegetarian-Recipes/dp/0307954560/ref=sr_1_6?s=books&ie=UTF8&qid=1482386647&sr=1-6&keywords=vegetarian+cookbook

It's Martha Stewart, so it's not going to blow your socks off with complex spices and heat, but the recipes are again a wonderful place to start. Well-balanced, visually appealing and reasonably priced to make, you can always jazz them up yourself.

Finally, one of my favourite cookbooks, vegetarian or otherwise, is Anna Thomas' Love Soup: https://www.amazon.com/Love-Soup-All-New-Vegetarian-Recipes/dp/0393332578/ref=sr_1_1?s=books&ie=UTF8&qid=1482386804&sr=1-1&keywords=Love+SOup

The recipes are heavenly (and as they're soup, you can always tweak to your taste - it's the ideas that are important). But what's really special is the narrative. She really engages you with lots of personal anecdotes and context for the ingredients, recipes and meals in general. I sat down and read it like a novel when I was given it for Christmas one year! It's really lovely.

I've been a vegetarian since my freshman year of college 41 years ago. I went through 4 pregnancies eating a vegetarian diet and raised all my kids as vegetarians. It is a better than average diet as long as they don't rely on junk and fast food. My kids were always extremely healthy and still are. If your son eats eggs, cheese, and other dairy products most days, you do not have to be worried about B12 or most other nutrients any more than meat-eaters do. Which means you still have to be sure he gets his folate and other recommended nutrients that all of us should watch for. Since he is still growing, be sure he gets enough iron in foods like spinach, legumes and tofu, apricots, etc (find a list online) and cook in cast iron pans. Give him the same varied diet as you eat with a good variety of fruits, whole grains, and vegetables, just without the meat. Of course, you don't want to overdo the dairy (I limited it to one meal per day--they couldn't have cheese at both lunch and dinner, for example, and I also planned one nondairy meal per week, usually based on beans or tofu. Don't forget that nuts add a lot of nutrients as long as they aren't old & rancid!) This is one favorite recipe, and the site (which is vegan) has a lot of good ones: https://ohsheglows.com/2011/03/07/olive-oil-pasta-with-walnuts-lentils-and-red-peppers/

My favorite cookbook as they were growing up was Nikki and David Goldbeck’s American Wholefoods Cuisine which you can buy used (get the hardback!) at a reasonable price. It has lots of different recipes that are not hard to make; it was like my Betty Crocker's: https://www.amazon.com/Goldbecks-American-Wholefoods-Cuisine-Anniversary-dp-0960613854/dp/0960613854/ref=mt_hardcover?_encoding=UTF8&me=&qid=

Here are some old recipes from before internet that my children loved:

Lasagna

Sauce:

1 small onion

1 clove garlic

1 can diced tomatoes, 15-oz

1 can tomato paste, 6-oz

1 can tomato sauce, 8-oz

Salt

1 t honey

½ t each oregano, basil, thyme

Saute onion & garlic, add rest and simmer 10 minutes.

Filling:

2 onions, chopped

2 peppers, chopped

1 lb mushrooms

Remaining Ingredients:

1 lb cottage cheese

8 oz mozzarella

Parmesan cheese

Lasagna noodles

Put a thin layer of sauce in pan, add raw noodles and ½ each cottage cheese, mozarella, veggies, and sauce. Sprinkle with parmesan. Repeat layers.

Cover with foil bake at 325 for 1 hour. Remove foil, bake 15 more minutes.



Tofu Stroganoff

from The Quick and Easy Organic Gourmet

1 T oil

2 onions, chopped

2 cloves garlic, minced

8 oz sliced mushrooms

½ red pepper, chopped

¼ c minced fresh parsley, packed

1 lb extra firm tofu, cut into bite-sized pieces

½ c almonds, ground

1 ½ c water

2 T miso or vegetarian bouillon

2 t umeboshi (plum) paste

fettucini noodles, cooked

Heat oil in a large pot. Sauté garlic and onions for several minutes. Add mushrooms, tofu and parsley. Sauté until mushrooms are soft and juicy. Meanwhile, grind the almonds, then add water, miso or bouillon, and plum paste. Blend well and add to vegetables along with the red peppers. Simmer for 5 minutes. Taste and adjust seasonings. Serve over noodles.

Yield: 4-6



Green Sauce with Pasta

from Moosewood Restaurant Low-Fat Favorites

10 oz fresh spinach

½ cup walnuts

1 package (about 14 oz) silken tofu

1 garlic clove (I put more, about 3-4 cloves)

¼ c grated parmesan cheese

¼ c fresh basil

½ t salt

black pepper to taste

1 to 1½ pounds penne, macaroni, or spaghetti

Toast walnuts in a single layer on an unoiled baking tray at 350° for about eight minutes, until fragrant and golden brown. Wash the spinach and steam it on medium high heat for about 4 minutes, until wilted but still bright green. Drain. Set a large pot of water to boil for the pasta In a blender, combine the spinach, walnuts, tofu, garlic, parmesan, basil, and salt and purée until smooth, working in batches if necessary. Add pepper to taste and heat gently without boiling.

Cook and drain the pasta and serve with sauce and parmesan.

Yield: 6-8

Time: 20 minutes

Note: If I can’t find fresh basil, I use about 1-1½ heaping T of dried basil.



Spanish Rice

from Reversing Diabetes

2 c cooked brown rice

¼ c chopped green pepper

½ c chopped red onion

1 T mild salsa

3 T spaghetti sauce

½ c chopped tomato (approximately 1 small tomato)

½ t salt or to taste

½ c apple juice

¼ c grated parmesan cheese + extra

Combine all the ingredients except extra parmesan cheese. Sprinkle some cheese evenly over the top. Bake in a covered one-quart baking dish at 300° for 30 minutes.

Yield: 4

Time: Besides cooking the rice, 10 minutes.



Oatburgers

from Vegetarian Cooking for a Better World

4½ c water

½ c soy sauce

1/3 c oil

1 large onion, diced

1 t garlic powder

¼ t Italian seasoning

5 c rolled oats, old-fashioned

Bring all ingredients except oats to a boil. Turn down heat and add oats. Stir. Cook about 5 minutes. Then set aside to cool. Form patties by hand, with Tupperware molds, or with oiled mason jar lid. Grill on stovetop or bake in 350° oven for 30-45 minutes.

Yield: About 10-12 molded burgers; more if you make them smaller by hand.

Time: 10 minutes to boil, about an hour to cool, and about 30-40 minutes to shape and grill; so almost 2 hours in all. It’s good to prepare ahead of time and grill them just before dinner.

Note: Everybody loves oatburgers! These are real good to keep in the freezer, uncooked.

Hope these recipes help! Don't worry about your boy; this will make him healthier than ever!

If you end up getting into tofu, and I mean REALLY getting into it, you might want to invest in a tofu press for about $20 it saves a lot of time and effort in pressing the tofu. I used to put a cookie sheet on top of the tofu and stack lots of cookbooks on top to get the weight it needed to press. The tofu press makes it easier, but it is a one-purpose kitchen item, which I am generally against, haha.

With tofu, you can make a lot of great Asian food. I especially love Thai recipes, but there is a lot you can do with it.

As for mushrooms, I love mixing the cheap cremini mushrooms with other things. By the way, I just looked this up, but apparently cremini is the same thing as baby portabellas... I had no idea! At any rate, I think creminis taste kind of bland and need other mushrooms to add good flavor. For affordable, tasty mushrooms I mix in shiitake, more mature portabellas and porcini mushrooms. The only reason I use cremini/baby bellas at all is to cut down on costs. Mushrooms can run the gamut in terms of prices. Chanterelles, for example, can cost you $35 a pound. Black Truffles are a whole 'nother ball game... Both of these are delicious though! I've never cooked with either - only eaten them in restaurants.

Here is my favorite way to prepare mushrooms: Melt (a lot of) butter in a skillet, throw in some minced garlic and shallots and cook until they are very aromatic and just about to turn golden. You don't want to overcook it though. Add your mushrooms (chopped, diced, minced, whatever you need) and sautee them until they brown a bit. You want the mushrooms to sear a little, so don't turn them as often as you might think you need to! Now use this in pasta, risotto, lasagna, whatever you want!

So my partner is actually quite picky and is not actually vegetarian, so meals get interesting for us. We have found that preparing "fake meat" versions of meals works really well if you season things well. The seasoning/flavor of the meat dish is the most important part, so if you can replicate that with spices and oils, you're in business!

For example, for lasagna, I prepare a mix of finely chopped mix of shiitake and portabella mushrooms and stir it in with some Boca Ground Crumbles. All of which I season to death with fennel seeds, fennel seeds and more fennel seeds! Fennel is a huge component of the classic spices that go into italian sausage. Now, all my friends who have tried my lasagna say they can't even tell it isn't meat! (No joke!) All thanks to the seasoning!

Since you said you're a meat lover, I'd encourage you not to rely on substitute meat (fake chicken, sausage, etc.). Even though some of them are good, chances are they're not going to live up to actual meat (at least not at first), you may get disappointed and then ultimately get discouraged and go back to eating meat.

Instead, I'd recommend a gradual process where you stop eating one type of meat at a time, starting with your least favorite and ending with your favorite. This will simultaneously encourage you to keep going (because it will be easier to stick to) and it will also slowly train your mind to start focusing your diet around other types of food! You may also start viewing meat in a different way, and may find that it's actually a little weird-feeling when you eat it.

I'd also recommend learning more about factory farming and where food comes from. I know many people recommend Eating Animals, by the author of Everything is Illuminated (great book). He wrote it when he was about to have a son and wanted to explore the farming business and decide how to raise his son (vegetarian or not). He's a fantastic storyteller, and you'll see it has some amazing reviews :)

Whatever path you take, I congratulate you for having a higher consciousness about your food! Best of luck!

My family is mostly German, so meat is a pretty big part of what we ate (sausages, schnitzels, and a lot of bbq-ing). I went veg in high school and it wasn't too much trouble for me - my parents didnt' cook two meals, but just an extra veggie protein for me when I wanted that. The other things were vegetarian anyway (like potatoes, vegetables, and most soups).

I strayed away until I was in my early twenties. Then it was a bit more difficult because none of my friends were vegetarian and we all ate out a lot. It was a short transition (went cold turkey) but I had a package of chicken breasts in my freezer that I told myself I was allowed to eat if I wanted to since I had already purchased them. I never ended up eating them and 3 months later gave the package to my room-mate so they wouldn't go to waste. It was helpful to know that I had this plan in case I got weak, but was motivated enough to not give in.

Veggie burgers can taste amazing or meh... depends on the variety. Many replicate meat quite well and actually taste better considering it leaves you feeling a little lighter than a meat burger. If you want the "meat" kind then avoid grain burgers as they taste a bit more "natural". I personally like those, but they aren't really a replacement.

Downsides are that you can sometimes be considered an outcast at meals - sometimes people make a big deal out of trying to make sure you're "okay", and that you have enough to eat. Just be polite and easy going to get through this kind of stuff. It's no big deal. Also, you need to be careful how you talk about your own vegetarianism - always let others make their own decisions and don't judge them (out loud at least). Having discussions is good, but don't get into any arguments or be preachy. It only turns people off of the lifestyle and reinforces a stereotype of "the preachy vegetarian". Talk about the positives when people ask you about your new diet and leave out the horror of animal welfare and factory farming until someone seems truly interested in these things. You can mention that you're veg for ethical reasons (if that's true), and that you don't want to contribute to the suffering of animals, but don't get into gory details - most people feel threatened by that and it usually turns into a ridiculous argument. Remember that your diet is your choice, and they have the freedom to make their own choices. Show them how easy and delicious being vegetarian is rather than how awful their lifestyle is.

Upsides are plently, here are a couple:

• longer average lifespan
  
• you're minimizing you impact on animal suffering
  
• you're minimizing your contributions to environmental issues associated with meat farming
  
• delicious food options that many meat eaters never experience
  
• usually less expensive than eating meat
  
• a generally healthier lifestyle
  
• not having to have 3 separate cutting boards for meat, fish and veggies - just one for everything!
  
  Before you make the transition, have a plan (buy some alternatives and talk to your family), and also write down the reasons you're doing it in pretty elaborate detail. If you are tempted to eat meat, read your reasons again and remind yourself why you made the change in the first place. Add to the list as you grow and change in perspective.
  
  Lastly, if you plan to cook a lot, get the Veganomicon. I've found this book to be indispensable since a friend gave it to me.

Hi! I would suggest finding a cookbook you like the looks of and getting into it. I usually really like Ottolenghi's recipes, for instance.

I also started my own personal cookbook/collection, too. I started with family recipes, and would take other people's recipes and add to it. It's huge now, but I still have a couple of great standalone books.

Some dishes that have kept me alive over the years:

Risotto. This took me through university. (I don't add butter, and I sometimes add mushrooms.)

Curry. I live off of curry. This recipe is an OK starter (but use chili pepper, not cayenne). There are a lot of bad curry recipes out there. It took me a lot of years to get the recipes right, so I might suggest finding someone who is good at curries and learning from them.

Peanut sauce. You can steam green vegetables, make some rice/soba noodles, and throw this sauce on top. Add a bit of tempeh for protein. Easy peasy.

If you can get into a cooking class and food is something you want to brush up on, I would highly recommend it. I took a bunch of classes, and even the most basic ones helped me learn tricks and tips that I still use.

Good luck!

Welcome and congrats on your decision!

Here are my tips on getting started:
There is a great plant-based diet you might be interested in, it's called "The Starch Solution by Dr. McDougall":
https://www.drmcdougall.com/health/shopping/books/starch-solution/
https://www.youtube.com/watch?v=R_7rrkG3xYk

1.1) Learning new recipes
It takes a few weeks to learn new recipes and get to know new products.
Also, there is quite a bit of misinformation in the area of nutrition.
It will take a while until you see "through the fog". Just hang in there :)
http://www.chooseveg.com/switchnditch (get their free guide on the homepage!)
https://www.youtube.com/watch?v=bmnPM6QzDTw
https://www.youtube.com/user/thevegancorner
https://www.youtube.com/user/hotforfoodblog
veg restaurants: http://www.happycow.net

1.2) Doing your research (health, ethics, environment)
No worries, 3 documentaries and books and you are fine :)
http://www.forksoverknives.com/the-film/
http://www.cowspiracy.com/
http://www.nationearth.com/earthlings-1/ (graphic)
Watch these with your husband, if possible, so that he is part of your journey and understands the basics.

http://www.amazon.com/Eating-Animals-Jonathan-Safran-Foer/dp/0316069884
https://www.drmcdougall.com/health/shopping/books/starch-solution/
http://www.amazon.com/Love-Dogs-Pigs-Wear-Cows/dp/1573245054/ref=sr_1_1?s=books&ie=UTF8&qid=1457183607&sr=1-1&keywords=why+we+love+dogs+eat+pigs+and+wear+cows
Also has a great TEDx talk here: https://www.youtube.com/watch?v=o0VrZPBskpg
(I am not affiliated with amazon, btw)

2) Really, no need to worry about protein
http://www.onegreenplanet.org/natural-health/vegan-sources-of-protein/
http://www.forksoverknives.com/slaying-protein-myth/
http://nutritionfacts.org/topics/protein/
You can enter your meals into http://www.cronometer.com just to be safe.

And finally some basic help on getting started:
https://www.youtube.com/watch?v=y2k4NHjAP84
https://www.youtube.com/watch?v=htf5eCgyt5Q
https://www.youtube.com/watch?v=8o9uzH_vrXA

That will keep you busy for a month or two, but it will also get you over the hump :)
Let me know if you got any questions or need help.
Good luck!

It might help to ease into it. That can help you find recipes you like and foods that make you feel great -- it's a lot less pressure if you mess up a meal or don't like something when you're doing one or two vegetarian days per week. You can then do it more and more as you feel more comfortable and it will let you move out of your comfort zone a bit and try new things.

Don't shy away from meat substitutes (as sometimes you just want a "burger"!) but don't rely on them 100% either. Look for meals that highlight vegetables rather than try to hide the fact that there's no meat.

Also, not all vegetarian cookbooks are created equal. The Complete Vegetarian Cookbook is amazing though, and Thug Kitchen is a lot of fun.

Finally, don't beat yourself up if you slip. If you eat meat, forgive yourself and move on. Nobody is perfect but seeing a slip as a huge disaster just makes it harder to get back on track if you do.

Good luck!

Food can be healthy, easy, or cheap, but for any given meal you have to pick two. If you want healthy, you might need to give a little on the easy part, at least compared to take out.

When I first was on my own and responsible for cooking for myself, my mom got me this cookbook that has super simple, easy to make, small portioned vegetarian food. I would highly recommend it for a lazy vegetarian looking to get healthier, but I don't know anything about meat cravings and it will take a little effort to make some of these (although it also has things like yogurt parfair or sandwich filling suggestions

Find a good vegetarian cookbook. Two fantastic ones for vegetarians are How to Cook Everything Vegetarian by Mark Bittman, and Vegetarian Cooking for Everyone by Deborah Madison. Both of them have tons of recipes which don't use fake meat or processed ingredients.

If you're serious about reducing or avoiding all animal products, you might want to look for a good vegan cookbook as well. I like the Veganomicon by Isa Chandra Moskowitz and Terry Romano. It's good because it covers a huge range of dishes, and if there something you're especially craving (like Sloppy Joes or Chicken Pot Pie) you can usually find a reasonable analogue.

I'm basically vegetarian for practical reasons when I eat with friends or at restaurants, and vegan when I cook for myself at home. If you're going to be relearning how to cook without meat, I've found it's really pretty easy to take the extra step and cut out dairy and eggs as well.

My meat eating husband and I have a very similar situation. He makes dinner once a week, sometimes he gets creative but usually it's fried egg sandwiches! If you like cooking and are interested in learning some Mark Bittman's How to Cook Everything Vegetarian is really great and will help you with tons of general cooking basics too. A go-to favorite of ours is this Black Bean Posole

Recipe credit: https://www.amazon.com/How-Cook-Everything-Vegetarian-Anniversary/dp/1118455649

This book is amazing, and it has really changed my perspective on eating a vegetarian diet. It's not as hard as I thought, but there are still some challenges.

Over the last couple weeks I've decided to reduce my meat consumption, beginning with replacing about 3-5 meals per week with something vegetarian. Some of the local restaurants are tricky because I'm not much of a salad person (I like salads, I just hate ordering them out), and outside of salads in the southern US vegetarian options are limited in a lot of spots.

Recipe summarized:

2Tbsp olive oil

1.5 lbs of your favorite vegetables (in this pic I used zucchini, yellow squash, broccoli, and carrots)

3/4C heavy cream

fresh grated parmesan

1 lb. of your favorite pasta (cooked) (we like the mini penne)

S/P to taste

Red chili flakes (if desired) - my wife doesn't like spicy, so I omit)

my modifications:
fresh garlic to the mix after the cream and parmesan is added
I also add dried oregano and fresh chopped basil

------

Oil in skillet

Sizzle the red chili flakes until fragrant

Add any root veggies if you're using them (you want them in there first to soften up) 5 minutes before your other veggies

Add other veggies

Cook and stir for 5 minutes - salt and pepper

Add in 3/4c heavy cream, 1c fresh grated parmesan, and however much fresh minced garlic you want (I use 3-4 cloves)

Cook until thickened

Add in 1 lb. of your preferred pasta (save 1 cup of the pasta water)

Stir it in, and add pasta water as needed to loosen the sauce

Garnish with parsley, or whatever you want (I use basil because I'm obsessed with it).

try this one man http://www.amazon.ca/Veganomicon-The-Ultimate-Vegan-Cookbook/dp/156924264X it doesn't have pictures which is disappointing but the meals are super taste. Or there is this one http://www.amazon.ca/Vegetarian-Bible-Garden-Nicola-Graimes/dp/1407524283/ref=sr_1_8?ie=UTF8&qid=1344894830&sr=8-8 this one has some pretty simple recipes

Honestly the internet is a great place to find meals too.

I am going to suggest this book (AKA the book that for me started it all). It's an older book, but still pretty good.

Also you can go poking around and find cookbooks (there is a good sized vegetarian cookbook section at my local used bookstore... so many cookbooks) including some more basic ones. Though I have to suggest this one it was a Christmas gift from my sister, and it goes through not just recipes but techniques and the like.

We use the America’s test kitchen recipe and we usually add some garam masala or adobo peppers in during the food processing stage for added flavor. Also olive oil is a great healthy option ( the recipe calls for this but a lot of people use canola). Serves with fresh celery. Oh man its so good.

I cant message a photo here but I’m sure its on google. I really recommend that cookbook https://www.amazon.com/Complete-Vegetarian-Cookbook-Foolproof-Recipes/dp/1936493969/ref=nodl_

Also we make a ten times batch and freeze it in a muffin tin. Pull it out at breakfast time and it’s fully thawed but still cold by lunch. Enjoy

I seriously recommend Eating Animals by Jonathan Safran. It's awesome for understanding why we're doing this and how it helps. It's a look at the factory farming industry and is great if you need to debate family members who think you should start eating meat again.

You can get used copies for like $2, too! That's what I did.

Better Than Boullion paste is great. I can make a pretty convincing no chicken noodle soup with their broth and a fake meat substitute.

My favorite is Butler Soy Curds which are chewy and have no soy after taste. I reconstitute them by marinating in hot water powdered garlic and onion seasoning then fry in peanut oil and coat with Butler Chik-style seasoning. Use whatever noodles and add ons you would like.

30 + years vegetarian and I found spices are where its at! Also meat substitutes have improved immensely over time.

Thank you for your effort on the planets behalf.

When you say "no time", what does that mean? If you have no time to cook, it doesn't matter what diet you follow you'll likely be eating a lot of frozen/convenience food. There's plenty of vegetarian options for that. If you mean that 6 days a week you're busy, but one day a week you have a block of time, you might want to look into meal prepping. r/MeatlessMealPrep may help with this. You'll eat a lot of the same things during the week, but that can actually save money and be quite healthy if you're using whole foods (minimally processed things, not the grocery chain).

If you don't know how to cook, that's the most important step. You'll never last if you are eating pizza, bean burritos, and veggie chinese food all the time. Buy a cookbook or two and practice before you move out. Here's a good start.

Vegetarian bodybuilder here.

Seitan is not expensive if you make it yourself. A $7 bag of Vital Wheat gluten has about 20 servings of a 1/4 cup of 23 g protein each. It's also super easy to batch cook too, especially compared to chicken breasts.

Here's the recipe. However, instead of simmering it, i wrap up the pieces in foil and bake it at 375* for 45 minutes (flipping once). Use Better than Bullion for your broth and the recommended nutritional yeast flakes and it tastes like savory bread that takes very well to any seasoning (I will just eat it plain if i'm in a rush).

Also buy a big tub of whey protein (you said you eat dairy). 2 or 3 servings of seitan and a protein shake (with milk or soymilk) and you're fine.

Two suggestions:

1. Check out Budget Bytes. I find that her vegetarian section tends to lean on the more carb-dense side, but it's a good place to start.
   
   
2. I haven't seen anyone recommend the Student's Vegetarian Cookbook before, but it's a great place to start for good vegetarian meals with the absolute basic ingredients, since it's aimed at students.

Quick recommendations for cookbooks/websites (I'm fully plant-based so these don't include dairy but I still recommend because the recipes are so good):

• Thug Kitchen(any of the three)
  
• Minimalist Baker
  
• Happy Cow (if you have to eat out, this website is a lifesaver)
  
  ​
  
  Minimalist Baker is my favorite so far as all of her recipes have been amazing.

My boyfriend and I are mainly Vegetarian. I never thought I would be able to do it, but some of the meals I have made have been so delicious that I don't really miss meat at all. My favorite resources for meals are the following:
Minimalist Baker
Cookie & Kate
Meatless
The Complete Vegetarian

Hopefully that helps some, and I will say I haven't much I disliked from those books/blogs.

I really like Vegan for Life. It has lots of up-to-date nutritional information, and no pseudoscience. If you want a great general cookbook, I love How to Cook Everything Vegetarian by Mark Bittman. It's just a great starter cookbook with lots of info on prep, etc.

My husband and I would squeeze the tofu with paper towels to get the liquid out. We decided to treat ourself for christmas and bought this tofu press the difference was amazing. Before when we would try to squeeze by hand the tofu would crumble as we cooked it after using the tofu press for about 15 min the tofu would cook crispy and not crumble while we stirred it in the pan. And use firm or extra firm like I see everyone else telling you to ;)

Just to piggyback on your comment, knowing that a lot of people in the US do not live near an Asian supermarket: TVP and soy chunks are available for delivery through Amazon. They’re dried and don’t spoil.

Nutrela soy chunks (the brand most people in India use) - 2.64 lb for $25. (That’s enough for 20 dinners) They’re soft, chewy, and juicy. You can use them in dishes that would usually call for chicken breast. Great in a curry, with sides of green peas and rice.

TVP (nutri keema) - 2.5 lb for $10. (again, that’s plenty for 20 dinners) Works great in any recipe that calls for minced beef, like chili, stews, and casseroles.

You should buy yourself this cookbook at the beginning of your journey. Love Real Food - Kathryne Taylor

It is amazing for getting great ideas to keep it interesting and create dishes that can get the omnivores in your life on board with your lifestyle

Q: Why a slow cooker?

A: They allow you to do magic in a few simple steps with minimal effort. Example:

1. Wake up in the morning, throw in a bunch of ingredients into slow cooker and turn it on.
   
2. Get ready and head off to for your day at work slaying dragons in the mines.
   
3. Come home at the end of the day to an awesome-smelling house and a sweet vat of yummy awesomeness.
   
   Edit: I highly recommend this book

The Indian Slow Cooker. I picked it up a few weeks ago and it has been perfect. It makes excellent food and perfect if your
busy!

Congrats! I always recommend this cook book to people who are trying to eat less or no meat/people trying to watch their calories since the recipes are generally lower and it gives a full nutrient break down. Anyway the book focuses on protein sources of all kinds and getting enough! It also breaks down all sorts of meat alternatives and other veggie stuff like beans and lentils and such! Haven't had a bad recipe out of it! The vegan lasagna is actually amazing considering it uses tofu to make "ricotta"

​

https://www.amazon.com/Vegetarian-Times-Plant-Powered-Protein-Cookbook/dp/1493030973/ref=sr_1_1?s=books&ie=UTF8&qid=1540474266&sr=1-1&keywords=plant+powered+protein

The Veganomicon Cookbook is awesome. Really good for inspiration!

My main reason for going vegetarian was that I was appalled by the conditions today's farm animals endure in order to become food as I learned more and more about them. If you'd like a good primer on that topic, I'd wholeheartedly recommend Jonathan Safran Foer's Eating Animals; it's incredibly well written and goes into good depth on factory farm conditions as well as other topics related to animal agriculture.

And if it feels like too much to switch entirely all at once, you're allowed to do it in steps. Some people can cut it out all at once, but some need more time, and that's totally okay; your goal should be to transition in a way that will help you stick with it for the long term.

I use this book. It's awesome. Fresh from the Vegetarian Slow Cooker: 200 Recipes for Healthy and Hearty One-Pot Meals That Are Ready When You Are https://www.amazon.com/dp/1558322566/ref=cm_sw_r_cp_apa_5qAjzbV6CYJKX

It's not entirely French based but I highly recommend Yottom Ottolenghi's Plenty. Tons of great vegetarian options in that book, all exquisite.

Here are some ideas:

• Shun Nakiri knife?
  
  
• Microplane grate. This is what I use for finely mincing ginger and zesting citrus
  
  
• Spice dabba, indispensable for keeping whole (i.e., unground) spices in a compact form factor.
  
  
• Silpat baking mat, great for converting any baking pans into a nonstick version. I've used it to roast vegetables, bake cookies and even macarons.
  
  
• Mandoline, self-explanatory. Great for making uniform slices or strips of vegetables for gratins or casseroles. I made the ratatouille in Pixar's Ratatouille with this!
  
  
• Combination pressure-cooker/steamer/rice cooker/slow cooker. This is an electric pressure cooker that has the advantage of not requiring the same amount of babysitting as a typical stovetop pressure cooker. If your GF cooks with a lot of beans and lentils, then pressure cooking is something she'll appreciate.
  
  
• Plenty by Ottolenghi features highly inventive vegetarian cooking using a wide assortment of vegetables. The book has a middle eastern emphasis, but still contains recipes from all over the globe. My favorite is the Soba noodles with mango and eggplant.

I bought this one. Came highly recommended and I'm very happy with it.

Also, I recommend pressing for at least a day or two, occasionally flipping the press and giving the cranks a turn or two.

I put some tofu in the freezer earlier today. In a few days I'll post some instructions and pics on this sub :)

Aww, poor baby :(

With such serious conditions, I'm not saying that you need to feed your dog veg, but it couldn't hurt to maybe look into it and see if it's something that might also work? That's your decision though. It could also maybe help you figure out if he is having a reaction to something due to the meat in the prior foods you had given him, or maybe plant based food ]when trying veg food? At least you might be able to narrow it down if you gave a veg food a shot.

Natural Balance is an all vegan dog food made by a company that also makes meat based dog foods. Fairly good reviews and I don't think they would market it if they knew dogs couldn't be vegetarian.

http://www.amazon.com/Natural-Balance-Vegetarian-Formula-28-Pound/dp/B000634HD2

V dog is also another brand of vegan dog food http://v-dog.com/ and I saw them at a vegfest I attended.

Amazon has Bob's pretty cheap as well, though I think I want to try the site the OP linked too now.

Thanks for the cooking tips, OP!

Tofu press!! Like this one . Works way better than paper towels with none of the waste.

Edit: scratch that first link the UK version is like £40!!! This one is more reasonably priced the only downside is that it presses less tofu at a time.

This sub has never heard of cookbooks. There are hundreds of excellent vegetarian cookbooks that are so easy to find at any bookstore. This one just came out this year and it is fantastic and very broad.

I'm sitting eating this dish with tofu I just made. I typically go through a couple of packages a week. It can take practice to find recipes that work for you. You also need to watch the type you buy and how to handle it. It goes from soft silken to extra firm in texture. I mostly use extra firm. Getting water out is important also. I've used a press like this one for years and it makes draining quick and easy IMO. You can change the texture to more crumbly by freezing and then thawing it. Tofu really has no taste. You need to marinate it or add flavors to make it worth your pallet. The noodle bowl I made tonight used tofu with this recipe. I prefer to bake most of mine as I find it easier. Another favorite is tofu crumbles. It's this recipe and I've modded it a bit over time. I use them in tacos, chili and nachos.

Love Real Food is my favorite https://www.amazon.com/dp/1623367417/ref=cm_sw_r_sms_awdb_t1_BdZtDb62KZSDQ

Student's Vegetarian Cookbook, Revised: Quick, Easy, Cheap, and Tasty Vegetarian Recipes https://www.amazon.com/dp/0761511709/ref=cm_sw_r_cp_apa_o-RMzbQE761J9

I have an older edition of this book. Most of the recipes are really easy with commonly available ingredients. Steps are well explained and most of the recipes make 1-4 servings.

Before you have your dog go vegan/vegetarian check with your vet.

Some dogs, just like some people, will need extra attention after going meat free. Some dogs might also be grain intolerant!


I know natural balance(vet recommended brand) has a vegetarian canned dog food. I've got a chihuahua and she tends to go on hunger strike in the middle of a veg can more than any other variety. Each can usually lasts 4-5 days. Nothing bad happens to her in the short term on the veg food. If anything it's the least hard on her stomach judging from poop quality.


So I mean, you can feed them commercially available dog food that's just as balanced as normal dog food. You might have a dog with grain intolerance which mean these veggie formulas likely won't work out for you, but if you consult with your vet before switching over they can tell you what to look out for.

Edit: Here are some amazon links if you want to read up on this brand or the food.

Dry: https://www.amazon.com/Natural-Balance-Vegetarian-Formula-28-Pound/dp/B000634HD2?ie=UTF8&*Version*=1&*entries*=0

Wet: https://www.amazon.com/Natural-Balance-Canned-Vegetarian-Recipe/dp/B004HFRMFA/ref=pd_bxgy_199_2?ie=UTF8&refRID=2PJRCKWEG5SJEYGJ6H18

I'm a big fan of Love Real Food: https://www.amazon.com/Love-Real-Food-Feel-Good-Vegetarian/dp/1623367417 I also second the Minimalist Baker recommendation!

I highly recommend this cookbook . Tons of recipes of all different kinds and nearly everything I’ve tried from it has been really delicious.

Plant powered protein


https://www.amazon.com/gp/aw/d/1493030973/ref=mp_s_a_1_1?ie=UTF8&qid=1523119760&sr=8-1&pi=AC_SX236_SY340_FMwebp_QL65&keywords=plant-powered+protein+cookbook


The recipes are bit too complex for me, but it's a great cookbook

I almost never use a paper cookbook anymore, but this: www.amazon.com/gp/aw/d/1558322566?pc_redir=1404394338&robot_redir=1 has a TON of great recipes.

Start with a great cookbook. I own this one and recommend it highly (not an affiliate link): https://www.amazon.com/Complete-Vegetarian-Cookbook-Foolproof-Recipes/dp/1936493969

Some quick thoughts:

• It gets easier, by week 5 or 6 you'll probably stop craving the taste of meat.
  
  
• Taking a supplement isn't a bad idea, it'll ensure you get all the proper vitamins and minerals.
  
  
• TVP is cheap, filling, nutritious and delicious.
  
  
• Don't expect to eat a lot of the fake meats, they're super expensive and not that good for you.
  
  
• Learn to make hummus: Blend together: chickpeas, tahini, lemon juice, garlic, hot-sauce, salt, pepper, etc.
  
  
• Don't take crap from people that want to harass you for your vegetarianism. Stand up for yourself.
  
  
• Remember the difference between advocacy and preachy-ness. Be kind, firm, and non-judgmental.
  
  
  
  

It's a bit older, but still a classic in our house - The Vegetarian Epicure. Or, as we call it, "The Veggie Epi."

My husband and I have since gone completely vegan and the Veganomicon is seriously one of the best cookbooks ever - everything I've made out of it has been a hit (even with not veggie/vegan friends). (The Mushroom Gravy recipe is just incredible!!)

Plenty and Plenty More are the absolute best cookbooks I've ever owned of any kind.

[How to Cook Everything Vegetarian] (http://www.amazon.com/How-Cook-Everything-Vegetarian-Meatless/dp/0764524836)
This is pretty comprehensive. Bittman sets up a base for each recipe and then gives you 5 or 6 variations on it. Very straightforward and informative!

You can try this or this or this or this or this or this. Lots of options. This subreddit is also a great place to come for ideas.

You can look for something like the Students Vegetarian Cookbook by Carole Raymond. Which is an inexpensive paperback book, so look at local libraries and book shops

or even as a last resort:
https://www.amazon.com/Students-Vegetarian-Cookbook-Revised-Recipes/dp/0761511709

Also search in general for "student vegetarian cookbook"s because there are others out there too that focus on easy recipes and beginner tips.

I have the EZ Tofu Press and swear by it. It's simple, cheap, and works amazingly. Seriously! Totally change your tofu experience forever for $20: http://www.amazon.com/EZ-Tofu-Press--Removes-Affordable/dp/B007LLGMG2/

(My favorite thing to do with this is press it with this, then cut into small cubes and basically use it as "paneer" in Indian dishes as is.)

I'm a student, and I love the Student's vegetarian cookbook because it's got a lot of easy/cheap recipes.

Ever since my boyfriend and I got this cookbook , grocery shopping got way easier, we just pick a few recipes for the week and go get the ingredients to make them. Before we were constantly struggling to figure out what to make for dinner and switching it up. Definitely recommend it for starting out as vegetarian/vegan

My fiance (omnivore) just bought me (vegan) the cookbook "Thug Kitchen: Eat Like You Give a Fuck" and it has been incredible for meal suggestions we both enjoy! It also doesn't require any totally weird ingredients so far as I've encountered. Feel free to check it out!

http://www.amazon.com/gp/aw/d/1623363586/ref=mp_s_a_1_1?qid=1453689935&sr=8-1&pi=SY200_QL40&keywords=thug+kitchen+cookbook&dpPl=1&dpID=51Tzpnir7oL&ref=plSrch

This book is fantastic. It isn't 100% vegetarian but I think only about 8 recipes have meat, which I just ignore. Everything I have made from it has been spectacular. Indian food loves slow cooking.

Try this out I love it! http://www.amazon.com/Better-Than-Bouillon-Chicken-Certified/dp/B000N7YKQK

Solves that desire for chicken broth/flavor.

I'd recommend Thug Kitchen. They've a number of books out, personally, I think this one is the best.

It's not Mexican as such, but more what I think might be Californian Tex Mex (if that makes sense), but their recipes are easy, unbelievably tasty, and on top of that hilarious to read.

Although if you're offended by bad language you might want to forget all I said there.

If you can get some chicken style bouillon to make gravy with, that would give everything a more poultry taste. Here is a simple gravy recipe: 911 Gravy Poultry seasoning will also help (it is just a blend of herbs commonly used on turkey).

Good vegan chicken style bouillons include: Better the Bouillon No Chicken Base, Edward & Sons Not Chik'n, and Orrington Farms Chicken flavored

We get Natural Balance from Amazon: http://smile.amazon.com/Natural-Balance-Vegetarian-Formula-28-Pound/dp/B000634HD2/ref=sr_1_1?ie=UTF8&qid=1416287442&sr=8-1&keywords=vegetarian+dog+food

Indian food is pretty much made for slow cookers, and there is a long history of vegetarian and vegan indian food too. I would start with Anupy Singla's "the Indian Slow Cooker": http://www.amazon.com/The-Indian-Slow-Cooker-Authentic/dp/1572841117 but be careful about quantities, her recipes are meant to make huge batches so you may need to size it down if you have a smaller slow cooker and no fridge to store leftovers.

For something like beef, I'd go with seitan. Instead of using vegetable broth to make the seitan, use "Better Than Bouillon No Beef Base" or you could also use "Not-Beef Cubes". Another tip: If your seitan becomes a little too spongy or wet, wrap it in foil and bake it in 20 minute intervals, checking on it occasionally, making sure it's firm enough. Also, the Gardein Beefless Tips aren't bad either.

I actually became a Vegetarian a year ago Tomorrow all because of this book. Eating Animals by Jonathan Safran Foer.
For me it was the environmental impact of the industry. It was an easy way to stand up for what I believe in.

> orn starch

https://www.amazon.com/Super-Tofu-Spring-Remove-Quickly/dp/B00507GC96https://www.amazon.com/Super-Tofu-Spring-Remove-Quickly/dp/B00507GC96

this works best on soft tofu ... firm tofu does not have as much water .... i think anyway it does not extract as much h20

looks easy to make i bought mine

They have it at Target by me, and at the food co-op, and at the organic/health food section of the grocery store. By the broth/bouillon.

It comes in a jar like this.

The beef extract however is in the soup base (the packet) which you can leave out and sub with vegetable bouillon like this:

https://www.amazon.com/Knorr-Vegetarian-Vegetable-Bouillon-Extra/dp/B000LRH8V6

https://www.amazon.com/Better-Than-Bouillon-Chicken-Certified/dp/B000N7YKQK?th=1

I cook from this from time to time
Only thing to keep in mind are that the recipes are SUPER spicy. Calls for ridiculous amounts of hot peppers and ginger. Tone that shit down if spicy is not your thing. I also recipes from that book over basmati rice.

I'll just list a few of my favorite Indian recipes from the internet since I've got nothing else going on at the moment! (some are not "authentic recipes" but they're tasty.

Aloo tikki

Slow Cooker Butter Chickpea

Not all of these are student friendly - but there are plenty that are and plenty others that can be adapted simply.

http://smittenkitchen.com/recipes/#Vegetarian

http://smittenkitchen.com/recipes/#Vegan

Also, if you can't find a number of staples in this book then I couldn't help you:

http://www.amazon.com/How-Cook-Everything-Vegetarian-Meatless/dp/0764524836

Try your local library, they probably have a few vegetarian cookbooks. This is one that I have used: http://www.amazon.com/How-Cook-Everything-Vegetarian-Meatless/dp/0764524836 by Mark Bittman

> Fast-Braised Tofu with Tempeh
http://www.amazon.com/How-Cook-Everything-Vegetarian-Meatless/dp/0764524836/ref=sr_1_1?s=books&ie=UTF8&qid=1374357118&sr=1-1&keywords=how+to+cook+everything+vegetarian

Page 651 with the "look inside" feature.

The Bible

https://www.amazon.com/How-Cook-Everything-Vegetarian-Meatless/dp/0764524836

The Flavor Bible

The Complete Vegetarian Cookbook (by America's Test Kitchen)

How to Cook Everything Vegetarian

AH! Mobile user!

Full Site Version

Worth every penny.

Veganomicon our copy is falling apart because we use it so much.

Enchiladas (in the preview on page 32)!! That's a killer vegetarian chile gravy that taste savory and meaty, and I have many separate zip-locs that I portioned out after baking sitting in my freezer right now. They bake up fine, just fine!

My daughter decided to become a vegetarian when she was 4. We figured it was a phase she was going through, but she's 6 now and has stuck with it. Her reason is she doesn't want to kill animals. So we load her up with beans, nuts, lentils, tofu, fake ground beef, oats, quinoa and some dairy.

Also, this is a great cookbook:

Mark Bittman's "how to eat everything vegetarian"

I always found many vegetarian cookbooks to be an exercise in how much eggs and cheese you can cram into something.

That said, I prefer to buy vegan cookbooks and if something looks a little too ridiculous (using nuts that only grow on the west side of a single Peruvian mountain isn't my thing), I just sub back in the non vegan stuff.

I also eat strict vegetarian most of the time, so it's not as much of a stretch for me.

So, that said, get her the Veganomicon. That vegan moussaka is to die for. (Just polish off the rest of the wine yourself!)

No problem! Once I figured out how to actually cook tofu, I ate it a lot more.

I do, but its mostly out of convenience. I just bought the $20 one from Amazon. I just set the tofu in it and put it sideways in the sink to let the water drain out (I usually cut it in half so its thinner and put that in). Previously, I had two cutting boards with some paper towels and dish rags and just squeezed it in there. It worked, but it generated more mess than I wanted to deal with.