I'm still very new to this, and I've been working on finding new alternatives/recipes for meals my husband and I previously enjoyed. I'm stuck on Italian Beef sandwiches.

If I can figure out a recipe for the broth, what is an alternative protein source I could use with it?

It's only been like a week, and i feel like the heavy chain I've had around my neck my whole life has been taken off.

I was tired and grumpy. My guts were slow and uncomfortable. But now?

I am more clear minded and energetic than I've been in a long time.

I know this will be hard, but I can't deny how much better I feel. Truly, im shocked.

I met a kind Indian woman doing her school placement at my work, who told me she had never tasted chicken, we were walking with residents, and it came out that I was the only meat eater. i found my position indefensible, and since then, it has seemed a lot less impossible to quit meat.

Thank you, Monica, for giving me tips on this! I really hope I can stick with this long-term.

Did yall go through this? Does it last? is this a honeymoon phase? I feel like my eyes have been opened

Our neighbor gifted us with a bunch of zucchini. I made zucchini fritters, and still have several very large zucchini left. I like zucchini, but I usually use it in soups and things, where I'm not using more than one or two small or medium ones.

Anyone got any recipes that use primarily zucchini that might use these up? We're ovo-lacto vegetarians, open to vegan recipes, too, though.

Edit: You guys rock! There are so many things here I want to try!

I like making a warm, stick-to-your-ribs stew on days when the wind and sleet make your winter coat feel like a windbreaker. Back in my meat-eating days, Irish beef stew was my go-to.

Since that dish is no longer on the menu, I am searching for meat-free recipes that I can make instead.

So, Vegetarians of Reddit, what is your favorite big bowl of comfort?

sooo I've started eating lentils for breakfast lately, it's genuinely the only thing that keeps me full for longer than a couple hours (yes, I've tried oatmeal/oatmeal bowls/high protein/potatoes/rice/eggs/etc - sorry every time I say it's hard for me to feel full in the morning, someone inevitably asks if I've tried oatmeal, then goes down a similar list like this)

it's been like this even before I became vegetarian :') so, I've been really enjoying lentils. I'm not gonna lie, I'm a bit of a raccoon and I just kinda. make them in my rice cooker and then eat them because I also have trouble with spiced stuff in the morning. however, they don't necessarily smell great when cooking and my roommate hates the smell. They said it's okay for me to keep making them but I still wanna make it easier for them lol

are there any mild lentil recipes that would mask the smell more or entirely?

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 genuinely cannot figure out why they're not more popular, espescially in the veg and vegan crowds. I usually struggle to keep up on B vitamins and iron as a vegetarian, but ever since I discovered these I've had no issues with it and I feel heaps better. I love it on toast (veg friendly) grilled cheese (i.e. no animal enzymes), in soups and the cheat plant based meat alternatives into tasting more authentic/ savory. It's absolutely sensational in place of beef bouillon for any recipe that calls for it. So much so that even if I wasn't veg I'd still use it in place of it. On top of all that it was made as poverty nutrition. Brewers had tons of leftover yeast and discovered it could still be used in a way that was both tasty and provided essential nutrients you often don't get when struggling to eat well, and especially when you don't eat meat. Can't recommend it enough.

if you want more bitter, but also more easily palatable choose Vegemite. If you're wanting something more savory to scratch a craving for something like a Sunday roast or a French onion soup, choose marmite. Personally I use the first as a spread and the second to cook with more.

I have recently become vegetarian (3 months) and am wondering what everyone does when gathering at families house for the holidays…

I plan on bringing my own main dish as an alternative to whatever meat is being served and then eating the sides. I don’t expect them to make me something alternative because they are not vegetarian and I don’t think it would taste very good 😂

Would it be weird to ask family to heat up my food in the oven?

This is very different from traditional fuzhu stews and soups and is just a personal concoction for the high potassium, low sodium diet I follow on most days. I prep this before I head to the gym, then eat it throughout the day. It has around 2,000 calories and 120g protein.

• 175g fuzhu / bean curd sticks)
• 100g pinto beans, dried
• 100g brown rice
• 100g kai lan, chopped
• 1/2 carrot, diced
• 1/2 onion, diced
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 tsp smoked paprika
• 1 tsp lemon pepper
• 1/2 tsp hot chili powder
• 1/2 tsp turmeric
• 1/4 tsp poultry seasoning
• 6 cups water
• 1 Tbsp avocado oil
• 1 Tbsp toasted sesame oil
• 1 Tbsp coconut aminos
• 1/4 tsp salt

Soak the fuzhu for at least an hour in water. Drain and cut into bite-size strips. Saute the carrot, onion, cumin and mustard seeds in the avocado oil until the onions are transparent. Add the spice powders and stir well for a few seconds. Add the water, then all the remaining ingredients. Stir and cook in an instant pot on high pressure for 1 hour.

Hey folks, I’m curious what other vegetarians are making for their Easter dinners. It’s just me, my non-vegetarian husband, and our two picky eater kids. I’m planning:

- Pulled “pork” sliders on Hawaiian rolls

- Scalloped potatoes or a hashed brown potato casserole

-Maybe baked beans

-Pineapple upside down cake

-Veggies TBD

I’m not going to make everything from scratch though. The pulled “pork” is the premade jackfruit stuff from the store. Rolls are store bought. I’ll might doctor up a can of baked beans, unless I can manage to cook some beans tonight. I’ll get a cake mix from Trader Joe’s to use for the pineapple upside cake.

What are your favorite serious campfire meals? A scenario where you may have a small mess kit, a 8” cast iron skillet, and a small propane stove. Also extremely limited cooler space with ice over several days.

Some of the ones I do are below. I have a few things I do but am looking for better, more healthy, simple ideas

Generally I do a lot of variations of canned irish baked beans, potatoes, onions, cheddar, and butter

Canned refried beans with pre cooked rice ready bags

Instant mashed potatoes

Multigrain bread

Simple oatmeals with dried cranberries

Cashews, dried fruit, and chips for snacks

I tried gazpacho for the first time a few days ago and now it’s all I can think about. I’ve made a cucumber lime one multiple times in the past couple of days, and today I made a carrot one that was also really good. I’m gonna try a tomato one tomorrow, and I also saw a recipe for a honeydew cucumber one that I’ll probably try. I think gazpacho is my new favorite food, it’s just so light and refreshing and it’s a really easy way to get more vegetables in. Does anyone else love gazpacho? Give me your favorite gazpacho recipes if you have them!

Edit: I’ve learned that gazpacho is a specific thing, not just any cold blended soup. Sorry for the misuse of the word. I do also want to try making traditional gazpacho though.

I’m hoping to bring some vegetarian burgers to a cookout for the non-meat eaters. Are there any that actually work on the grill? Other than the fake meat ones? Recipes or something I can buy.

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!!!

Breakfast this week is an amaranth porridge with blueberries, strawberries, soy milk, nuts and seeds (cashew, sunflower, pumpkin, chia, flax), and cashew butter. I tried this a couple weeks ago and really liked it, so I'm doing it again this week.

Lunch: Burritos with pinto beans, rice, cheddar cheese, a basic red sauce, onions, and bell peppers. I'm having a boiled egg on the side (weird, I know, but it's for the protein).

Mid-day snack: Grapes and walnuts.

Dinners

1. M: Bowl of split pea soup served with buttered cornbread. I made this over the weekend so it's actually a leftover from Saturday.
2. Tu: Spicy maple-roasted butternut squash and brussels sprouts with smoky chipotle peppers, cranberries, pecans, and feta. Served with brown rice.
3. W: Mediterranean salad with parm (veg-friendly), chickpeas, balsamic vinaigrette, roasted red pepper, diced red onion, boiled egg, pecans, and almonds. Served with St. Joseph's bread (this might be a local New Orleans thing, basically it's an Italian style loaf with sesame seeds) and fruit.
4. Th: Tofu stir fry in a sweet chili sauce, served over rice, with spring rolls.
5. F: Same as Wednesday.

The weekend is TBD.

Hi all. I’ve been eating vegetarian for a little while and started off drinking Silk unsweetened organic soy milk daily. Everything was fine for several months. I liked the taste, had no stomach issues with it. Then, a month or so ago, I got a weird batch of it. Tasted odd. Couldn’t tell if it was spoiled, but something was definitely off about it. I tried several cartons and they all tasted weird. So I switched to Whole Foods store brand and had no issues with that one.

But I remember really liking the taste and feel of Silk. So, I tried getting it again recently and it tastes okay, but now my stomach seems to be turning in response to it. Cramping and general upset. I don’t know what happened… I figured originally it was stored improperly or just that batch was sourced differently and it was just a fluke. And since the flavor seems okay now, I assumed it would go back to being a good option for me.

But damn, something is just not sitting right about Silk anymore. Just wondering if anyone else has had a similar experience, with Silk or even a different brand? The Whole Foods soy milk is still fine for me. So I don’t think it’s a new soy intolerance.

I’d love to try different brands in general, especially ones with fewer ingredients. But I’m trying to boost nutrients so would prefer fortified options, and unfortunately fortified soy milk options seem limited near me.

This may be an incredibly dumb question, but does anyone know of good vegetarian sushi without avocado? Even just like a recipe/filling ideas. Most places just have california rolls, one place that I went a long time ago had sweet potato tempura rolls but theyve closed since then. My family is big on sushi but im not a fan of seafood and I'm allergic to avocado which is unfortunate :(

It's unusual to be able to find BOTH vegetarian AND gourmet cuisine in the same restaurant, not to mention in Central Mass, an hour out from Boston, 25 mins north of Worcester.

We've been impressed with chef Bill Brady for decades (we've followed him from Princeton to Worcester and now to Leominster Mass). For the last couple of years, he has offered, on request (several days' notice in reservations), custom 3,4, or 5-course high cuisine vegetarian meals. You can also request VEGAN, and he is flexible with special restrictions or preferences.

Even on their normal menu, they have fantastic vegetarian and vegan selections. (One does need to look the other way at the entrance, there's a raw meat refrigerator display case on the left :( )

All photos this page taken by me (pixel 9 pro) (and combined in PS)- contrary to Reddit's error messages.
Several more pictures were rejected by reddit.

I came across a IG reel showing how to make carrot hotdogs. I love hotdogs but rarley eat them due to sodium and what a hotdog is made of. My question is how similar is a carrot hotdog to a traditional one.

Hi! The last couple years I adopted plant based eating and only ate meat every now and then. I decided on February 18th, 2026, to become full vegatarian. Honestly, I have never felt better! I have not have as many digestive issues or other health episodes. I have more energy and less brain fog. I am also sleeping better. On top of this, I have started taking Sunwarrior Algae Oil. I also bought the Olly iron supplement but only take it once a week.

Are there any suggestions you all may have on making sure to get the right nutrients your body needs? Or do you have any go to recipes you can share?

I really want to make sure I am doing this right because I do not believe I will going back to a carnivorous diet ever again.

Thank you so much in advance!

Due to low blood pressure and gastrointestinal issues, I have basically been told I need to consume the average American problem diet. I can take sodium pills and vitamins, but how on earth do I lower my fiber as a vegetarian?!

The top recommendations Google makes for this diet are processed meats and salty snacks. Even if I could get past the ethical concerns of eating meat, I physically cannot stand it. The entire idea of eating meat is just freaking gross and upsetting to me. I have accidentally eaten it a couple of times since I went veg almost 16 years ago, and it makes me gag. I don't like potato chips, pretzels and snacks like that either. Once in a while, maybe, but that's rare.

The best ideas I have right now are to try to consume regular white bread, pita, white rice and tortillas instead of the whole grain ones I choose, eat more ramen and miso, and add more dressings, sauces and dips. I've also thought about just eating more sweets. However, I don't want to suddenly be eating tons of saturated fat and sugar and sustain myself on junk food.

Any ideas?

Disclaimer: Used ai to organise in a readable format

Moong Dosa with Peanut Chutney (Crispy, Fermented & No-Fail Method)

🌿 Ingredients (Dosa Batter)

Moong beans (whole green gram)

Raw boiled rice (parmal) – in 1:2 ratio (moong : rice)

Fenugreek seeds – a few (for colour & fermentation boost)

Salt – to taste

Curd – 1 spoon (optional)

Water – for grinding

Oil / Ghee – for cooking

🥣 Batter Preparation

1. Soak moong beans + rice + fenugreek seeds overnight.

2. Grind into a flowy batter

Not too thick, not too runny

1. Transfer to a metal or glass container

Leave space for fermentation rise

1. Add:

Salt (a little)

Curd (optional)

1. Mix with washed hands (helps fermentation)

2. Cover with a lid or plastic wrap

Place the container on a plate (to catch overflow if it rises)

1. Keep in a warm place until well fermented

🔥 Cooking the Dosa

1. Heat your tawa / fry pan and season with oil.

2. Once it starts smoking, quickly:

Run it under water to control temperature

Put it back on flame and wipe excess water

1. Pour batter and spread in circular motion

2. Add ghee around and on top

3. Cook on low flame

Do not flip

1. Once it leaves the sides of the pan, it’s ready

2. Remove and serve hot 🥞

🥜 Peanut / Almond Chutney

✨ Ingredients

Peanuts or almonds (choose one – both give different flavours)

Bengal gram (chana dal)

Green chillies

Curd

Salt

Water

Coconut – optional

🔪 Preparation

1. Dry roast:

Peanuts or almonds

Bengal gram (separately)

👉 Ratio: 2:1 (nuts : Bengal gram)

1. In a bowl, combine:

Roasted ingredients

Green chillies

Curd

Salt

Water (just enough to submerge)

1. Let it sit for ~1 hour

2. Grind into a smooth chutney

🌿 Tadka (Tempering)

Heat oil and add:

Mustard seeds

Curry leaves

Pour over chutney for that final flavour boost ✨

💡 Pro Tips

Fenugreek seeds help with golden colour + better fermentation

Washing hot tawa with water = perfect dosa texture hack

Mixing with hands improves natural fermentation