What have you substituted to save money?

jpscloud

I've started using lentils to strech meat out in slow cooker meals. Works a treat, no compromise on flavour at all.

mmmsnow

snowleopard61 wrote: »

BTW mmmsnow, if you're allergic to Quorn, your allergy may not be to soya - as Gracie1827 says, it's manufactured from a sort of fungus (apparently the technical name is mycoprotein) - so possibly you may be affected by some types of mushroom, and conversely you may be OK with soya.

No, I'm definitely allergic to soya - I had a similar yet more severe reaction to soya milk a few years later. Since then, I've been very careful about checking ingredients! Unfortunately, soya seems to be added to a lot of things

Diflower

mmmsnow wrote: »

I have found some non-soy meat substitutes (I think they are cereal based) which we use in bolognese instead of mince. It saves calories and money but the texture isn't quite right.
Finally, I have a breadmaker and used to buy half fat butter (£1.24 for 250g ) to use in my loaves but I discovered that light olive or sunflower spread gives great results (500g is £1).

You could try adding a handful or two of green lentils (I sometimes boil them for 10 ins or so first), they make a more 'meaty' texture. I tend to use them instead of meat, if you add finely chopped mushrooms it's just like minced meat:)

For bread I usually just use vegetable or sunflower oil, unless it's something like brioche or a sweet loaf where the taste of butter matters. For ordinary loaves they don't really need fat but it does help them last longer.

snowleopard61

mmmsnow wrote: »

No, I'm definitely allergic to soya - I had a similar yet more severe reaction to soya milk a few years later. Since then, I've been very careful about checking ingredients! Unfortunately, soya seems to be added to a lot of things

Oh dear Yes, I remember at university some people saying they were made really ill each time the kitchens added soya to the meaty mince to make it go further. And I know they use things like soya lecithin in a lot of products too.

big5

We quite often have Quorn pieces or turkey in place of chicken. In something like a curry, you don't really notice the difference (unless you're allergic of course!). We also use pollock fillets in place of cod - got a nice cod and chorizo stew recipe, and the pollock works really well with it (cheaper than cod and sustainable too).

mmmsnow

snowleopard61 wrote: »

And I know they use things like soya lecithin in a lot of products too.

Yup. It's widely used in chocolate

Chickenopolis

I have used pudding rice instead of and on occasion mixed with, Arborrio (risotto)rice. OH did not notice the difference .

Seakay

big5 wrote: »

We quite often have Quorn pieces or turkey in place of chicken. In something like a curry, you don't really notice the difference (unless you're allergic of course!). We also use pollock fillets in place of cod - got a nice cod and chorizo stew recipe, and the pollock works really well with it (cheaper than cod and sustainable too).

Could we have the recipe please? That sounds delish!

twiz21

I didn't have any ground almonds to add to Rachel Allen's crumble topping recipe.

I used half a teaspoon of almond extract instead. It was tastier and more almondy than if I'd used the ground almonds.

If I do that recipe again, I will blend the essence with a little softened butter and spread it on some stale bread - this will make up the bulk to replace the almonds - and distribute the flavour better. Then I'll put it in my mini chopper and see what I get.

bluebag

I've never used it as OH hates almonds but my mum uses ground rice and almond essence in place of ground almonds in stuff.

I am another lentil user in curries, bolognaise, chilli etc. I also used smashed up three bean salad (tinned)to extend meat in pies and pasties.

A teaspoon of vinegar in a cake recipe, I use one vinegar to every two eggs.

I use powdered milk in cooking.

I thicken stews, soups and casseroles with porridge oats.

I use a cornflour sauce instead of flour and butter roux sauces, lowers the fat and easier. Needs more flavouring and seasoning though.
I extend burgers and meatballs with grated wholemeal bread.

I'll have a think and see if I can drag up any more.