PLEASE READ BEFORE POSTING

Hello Forumites! However well-intentioned, for the safety of other users we ask that you refrain from seeking or offering medical advice. This includes recommendations for medicines, procedures or over-the-counter remedies. Posts or threads found to be in breach of this rule will be removed.
We're aware that some users are experiencing technical issues which the team are working to resolve. Thank you for your patience.
📨 Have you signed up to the Forum's new Email Digest yet? Get a selection of trending threads sent straight to your inbox daily, weekly or monthly!

Meatless meals

Options
[Deleted User]
[Deleted User] Posts: 0 Newbie
Eighth Anniversary 10,000 Posts I've been Money Tipped!
edited 7 August 2018 at 7:57AM in Old style MoneySaving
Climate change is and has been an ongoing thing for decades now and given the brutality of this summer here in the UK it would be a very good thing to consider how we might be able to help slow it down on an everyday living basis. A suggestion from an expert this morning included the idea that eating less meat would be a good thing as farming livestock for food is expensive both in terms of land tied up, crops grown to feed them and emissions because they are living beings.


If we take the suggestion to eat less meat as a good one it would be helpful to have some tasty and satisfying meat free recipes to help us eat in an alternative way that would be more beneficial to the planet and therefore to us, our children and their children in the fullness of time and take a very small but significant step to help keep the temperatures down.


I like meat as well as most folks but I'm prepared to eat less if the end result is a better world for future generations and also us now!


So, any meat free recipes that are tried and tested and delicious enough to make as part of a regular weekly menu plan would be very helpful


My favourite soup is Lentil Soup, we eat many bowlfuls in the colder months

Lentil Soup

200g split red lentils (picked over for stones and well rinsed)
1 large onion, chopped
1 large carrot chopped
1 celery stalk chopped
1 large potato diced
2 and 1/2 litres of vegetable stock (salt free of low salt)
1 teaspoon dried sage
1 teaspoon dried thyme
good grinding of black pepper
2 x bay leaves

to finish when the soup is cooked
1 heaped teaspoon of yeast extract
celery salt
seasoning of salt and pepper

In a very large pan put all the soup ingredients except those to finish it. Bring to the boil and simmer partly covered on the hob until the lentils have completely broken down to a soft consistence, this can take a couple of hours so I cook the soup on a heat spreader to stop it catching on the bottom of the pan, stir it occasionally. When the soup is done, remove the bay leaves and add the ingredients to finish the soup in quantities to suit your own personal taste. This amount gives around 6 good meal sized portions.

It makes sense also in a time when prices are rising and there is some small question over both this years harvests and availability of produce from around the globe t have at our fingertips some ideas to feed us and our families with both local produce from the UK and things that are easy to store dried and tinned which will also help all of our futures.
«1345

Comments

  • This mixed bean goulash is delicious, quick and really tweakable. We use butter beans in place of baked beans and smoked paprika. It can be bulked out with roasted sweet potato or butternut squash and is lovely with a chunk of home made bread.
  • C_J
    C_J Posts: 3,216 Forumite
    Part of the Furniture 1,000 Posts Photogenic Name Dropper
    Line a large baking dish with filo pastry and fill with a mixture of grated courgette and chopped cooked spinach leaves (squeeze out extra moisture from both), chopped sauteed onion and garlic, a cup of cold cooked rice, some grated strong cheddar cheese, herbs and seasonings to taste, and a beaten egg or two to bind. Top the pie with crumpled sheets of filo, brush with melted butter and bake for around 40 minutes.

    Sorry that measurements are vague, I tend to cook by eye/taste/guesswork :)
  • bouicca21
    bouicca21 Posts: 6,690 Forumite
    Part of the Furniture 1,000 Posts Name Dropper
    I aim to eat veggie twice a week. Here is one of my favourites, though not exactly what you want to cook in this weather. It's very tweakable. I don't use the cheese, often add a splash of Worcester sauce (which of course makes it non veggie, but I'm not bothered)
    https://www.mccarthyandstone.co.uk/life-and-living/explore/recipes/mary-berrys-vegetable-and-lentil-cottage-pie-recipe/
  • tori.k
    tori.k Posts: 3,592 Forumite
    I find this cheap and cheerful basic mixture great for making burgers & meatballs its quite versatile as can be added to a tomato sauce for a pasta meal or subs or served with mash and mustard sauce or Swedish gravy to ring in the changes,

    1 tbs olive oil
    1 small yellow onion, diced
    2 cloves of garlic, diced
    8 oz button mushrooms, cleaned with dry towel and chopped
    1 tsp salt
    1 tsp oregano
    1/2 tsp black pepper
    1/2 tsp chili flake
    1 400g tin of white beans, drained and rinsed
    juice of 1 lemon
    2 tbs fresh parsley, chopped
    1 1/4 cups bread crumbs, split into 1 cup and 1/4 cup to roll the meatballs
    heat oven to 180 fry off the onions garlic and mushrooms then add in the in the seasonings and beans remove from heat, mash mixture together ( easiest done in the food processor from a few blasts) then add in the breadcrumbs and rest until the mixture firms up. roll into balls or burger patties and roll into the remaining breadcrumbs bake for around 40mins until evenly brown
  • K80_Black
    K80_Black Posts: 466 Forumite
    100 Posts
    Apologies, I cook by eye and have no idea on weights, times or temperatures!

    Red pepper and red onion quiche - rub together flour and butter for the pastry, roll out and line a dish, blind bake while you lightly fry the onions and pepper, beat eggs and cheese together with the veg, pour into the pastry case and bake.

    You can also make great fajitas with refried beans instead of meat, or add some kidney/butter/whatever is handy beans to a stir fry instead of meat, or. home made pizzas with just veg.

    Not forgetting the quick and cheap classic of baked potato with cheese and baked beans, or coleslaw.
  • VJsmum
    VJsmum Posts: 6,999 Forumite
    Part of the Furniture 1,000 Posts Name Dropper Photogenic
    edited 7 August 2018 at 9:46AM
    I also aim to eat veggie / vegan at least twice a week - am also striving for more

    I like Sarah Brown's lentil cottage pie

    here is one of our (more wintery) favourites

    Winter veg casserole

    Oil
    Garlic
    ¼ pt dry white wine
    6 carrots
    Tom puree
    2 tsp mixed herbs
    3 onions
    Can tomatoes
    4 celery sticky
    2 leeks
    Cauliflower

    Topping
    6 oz flour
    3 oz butter
    4 oz cheddar

    Saute onion, celery, leeks, garlic in the olive oil. Add the chopped carrots and saute a little. Add tomatoes, cauliflower, wine, tom puree and herbs and simmer until cooked. Put in a casserole dish.

    Rub fat into flour and add cheddar, sprinkle on top and bake for about 20 mins on about 180 - 200 until topping is cooked (i guess the last bit)

    And a summery one

    Cheese and Lentil loaf

    6 ounces red lentils
    12 fluid ounces water
    4 ounces grated cheddar cheese
    1 onion, peeled and finely chopped
    1 tablespoon fresh parsley, chopped
    1/2 teaspoon cayenne pepper
    2 teaspoons lemon juice
    1 large egg
    3 tablespoons single cream
    salt & freshly ground black pepper
    1 teaspoon butter

    DIRECTIONS

    Pre-heat the oven to gas mark 5, 375 deg F (190 deg C).
    Pick over the lentils for any sticks and stones.
    Rinse thoroughly and cook in a tightly covered pan with the water for 10-15 minutes.
    Check after 10 minutes in case you need to add more water.
    The mixture should cook to a stiff puree.
    Remove the pan from the heat and mix in the grated cheese, chopped onion, parsley, cayenne pepper and lemon juice.
    Season to taste.
    In a separate bowl lightly beat the egg.
    Stir in the cream (to the egg).
    Pour this mixture over the lentils.
    Greas e 1 lb loaf tin with the teaspoon of butter and press in the mixture.
    Bake for 45-50 minutes until the top is golden brown and the mixture feels firm to the touch.
    Let it stand for 10 minutes in the tin before turning out.


    Nice with salad - or cold for lunch the next day...

    i use deliciously Ella and Plant based pixie websites for some inspiration. As well as Jack Monroe
    I wanna be in the room where it happens
  • VJsmum
    VJsmum Posts: 6,999 Forumite
    Part of the Furniture 1,000 Posts Name Dropper Photogenic
    ANother thing to try is Jackfruit

    I recently made 'pulled jackfruit' using a pulled pork recipe and just substituting the meat for the jackfruit. Struggled to see the difference. Jackfruit comes in cans (you need the green fruit in water - not the ripe fruit in syrup). i got mine from planet Organic in London, but am told you can get it in waitrose.
    I wanna be in the room where it happens
  • This thread will be useful, we're planning for midweek vegetarianism for the foreseeable.

    My mum has our Keralan cook book, so from memory

    Curried Squash

    Butternut squash/crown prince pumpkin cut into reasonable chunks (inch to inch and a half)
    Garlic cloves
    Ginger (fresh)
    Coconut milk powder (stores well)
    Turmeric
    Cumin
    Garam masala
    Cardamom
    Pinch of chilli



    Soften squash in a pan
    Add chopped ginger and garlic
    Add spices in quantities to suit (I eyeball this, but a teaspoon of all but the chilli is a good place to start) and stir
    Top with stock and coconut milk powder, allow to reduce until squash is cooked and sauce is thick

    Lovely with lemon cashew rice or paratha
  • Wow, fantastic posts everyone and I really, really like the sound of all of them particularly your lovely versatile mix TORI.K that is going to be a very useful and economical addition to many of our future meals.

    I hope the thread can be used as an easy reference resource to help us all and perhaps let people thinking of trying some meat free recipes see just how simple and thrifty they can be, thank you all so much, keep the recipes and ideas flowing, Lyn xxx.
  • I've been a vegetarian most of my life; not bothered by the meat replacement substances, I just like veg. Once you've got yourself into the mindset that veg can easily be the basis of a delicious meal, rather than a supporting role to meat, there are countless amazing dishes to try.

    The Hugh Fearnley-Posho Veg Every Day book is a good starting point.

    An Indian variation on laksa:

    Fry chopped onions with a couple of tablespoons of madras paste, plus chillis if you like heat
    Add whatever veg you've got lying around; greens, roots, anything that needs using up
    Add milk to the consistency you like (soup or stew), simmer
    Serve with Indian sides, and mop up with naans

    Feels like a takeaway treat, without the rich greasiness of a lot of Indian food.
    They are an EYESORES!!!!
This discussion has been closed.
Meet your Ambassadors

🚀 Getting Started

Hi new member!

Our Getting Started Guide will help you get the most out of the Forum

Categories

  • All Categories
  • 350.7K Banking & Borrowing
  • 253K Reduce Debt & Boost Income
  • 453.4K Spending & Discounts
  • 243.7K Work, Benefits & Business
  • 598.4K Mortgages, Homes & Bills
  • 176.8K Life & Family
  • 256.9K Travel & Transport
  • 1.5M Hobbies & Leisure
  • 16.1K Discuss & Feedback
  • 37.6K Read-Only Boards

Is this how you want to be seen?

We see you are using a default avatar. It takes only a few seconds to pick a picture.