Veggie meat against real meat

studentphil

Soya meat can be cheaper than real meat, but is it as good and would it be possible to mix it with real meat, use 1/2 ansd 1/2 say?

jlj_2

Yes you can mix it with real meat or use it on its own. What are you thinking of making?

studentphil

jlj wrote:

Yes you can mix it with real meat or use it on its own. What are you thinking of making?

Some ASda veggie mince and some mince beef.

lynzpower

yes you can use veggie mince as well or instead.

I always use veggie mince - Ive had one too many bits of gristle in actual mince ( although i use it for burgers) OH has real mince.

The cheapest Ive found is a dried one from holland & barrett "savoury mince" costs about a pound a bag- and I just get a few spponfuls of it, stick it in a bowl add about a mugful of boiling water then stir till the water is soaked up, then add to a bolognese/ chilli sauce base.

newlywed

lynzpower wrote:

yes you can use veggie mince as well or instead.

I always use veggie mince - Ive had one too many bits of gristle in actual mince ( although i use it for burgers) OH has real mince.

That's why I prefer turkey mince or pork mince - seems to be less gristle in them and fairly cheap too.

Might have to try padding it out with veg mince though and see if OH notices.

Pandora123_2

I've used straight veggie mince (the frozen or refrigerated ready-to-use type... usually RealEat or Vegi Deli, though I've also used the Morrison's one) in chili, lasagne, cannelloni, moussaka, etc, and the consensus is that you can't tell the difference. I don't know about the dried one though, as I've never tried that one.

Debt_Free_Chick

I never buy any meat described as "mince" for exactly the reasons you've stated. I mean ... minced "what" exactly :confused;

I choose the cut and either ask the butcher to mince it or pulse it carefully in the food processor when I get home. If I want minced skirt or shin of beef, for example, then that's what I buy and what I get

kay41_2

I've been adding Quorn or veggie mince for years to spag bol, chilli and cottage pie and my hubby (a real meat eater) has never noticed or said anything. I do it 'cos it's lower fat, might try the H&B one. I also use a handful of bulghur wheat if I don't have any veggie mince - that he does know about!

meerkatgirl

I'm a veggie and I can't eat Quorn mince - tastes too much like the real thing to me, so it could be just what you're after!

hardpressed

I use the dried soya mince from Sainsburys. You can add it to mince or use on its own. A little goes a long way. It's rather bland so needs plenty of flavouring, made it with a fahita (?) mix, was very nice, or you can make chilli.
Never but real mince anymore.

Hunnymonster

Pandora123 wrote:

I've used straight veggie mince (the frozen or refrigerated ready-to-use type... usually RealEat or Vegi Deli, though I've also used the Morrison's one) in chili, lasagne, cannelloni, moussaka, etc, and the consensus is that you can't tell the difference. I don't know about the dried one though, as I've never tried that one.

If they can't tell the difference, you must be overpowering the meat/meat-sub with the sauce or all their tastebuds are shot. It's 100% obvious to me from the flavour and texture of the dish when it's been 'fiddled with' by the adulteration of the meat with something else.

Another diagnostic of having eaten it is that within ½ hour I get immense raging wind from veggie mince

Why are all these vegetarians trying to make their food look like the meat they won't eat anyway? I don't sit making my steak look like a brussels sprout