• BigBenis@lemmy.worldEnglish
    9·
    1 day ago

    People whose main diet has always been meat are used to being able to put one thing (a cut of meat) in a pan with some seasoning and have it be the primary component of a meal that could likely satisfy on its own. Any veggies are always an accessory supplement to the meal. Maybe they enjoy them, maybe it’s for the health benefits, but they are always on the side or as a garnish and would never satisfy on their own.

    When they try to imagine omitting meat from their diet, they replace it 1-for-1 with vegetables and imagine a chunk of some vegetable (like cabbage in this instance) as the main component of meal. I’ve been to restaurants that need a token menu item for vegans/vegetarians so they serve literally what I just described and it’s always disappointing and never satisfying.

    But most vegans/vegetarians know that making a good, satisfying meal without meat goes beyond that format of one primary component with optional accessory details. It requires a little more effort and some imagination but a well constructed meal without meat is just as (if not subjectively more) satisfying/healthy/delicious as one with meat.

  • Canonical_Warlock@lemmy.dbzer0.comEnglish
    71·
    2 days ago

    There is nothing better than just comming home extremely late and demolishing some kraut directly from the jar like some sort of goblin.

    • tehmics@lemmy.worldEnglish
      6·
      2 days ago

      Sometimes I think “I don’t eat that much meat anyway, I could probably go vegan”, and then I read something like this to snap me out of it.

      • Canonical_Warlock@lemmy.dbzer0.comEnglish
        3·
        2 days ago

        Honestly I’m not even vegan myself. Would like to be eventually, just not there yet. I just like kraut. I actually picked up a taste for kraut when I was doing keto. I never used to like it but I’ve learned to love it.

    • Geobloke@lemm.eeEnglish
      162·
      3 days ago

      As a non vegan, chips just get in the way. Fried chicken, yiros, meat pies and curry all top that list

      • TheAlbatross@lemmy.blahaj.zoneEnglish
        72·
        3 days ago

        I mean I don’t keep vegan, either, but I party with vegans. It’s still just fried food.

        Personally? I like fried chicken or pickles.

        • Geobloke@lemm.eeEnglish
          31·
          3 days ago

          Never had fried pickles, i can already feel the heart burn. But onion rings, ooooh boy

            • Geobloke@lemm.eeEnglish
              5·
              3 days ago

              Oh you’re reminding me of the fried salt and pepper eggplant I had at a Vietnamese plane… almost had me buying a deep fryer for home on the spot

          • Drusas@fedia.io
            2·
            3 days ago

            Fried pickles can either be absolutely amazing or so disappointing. You generally dip them into a non-vegan dip, however.

            • TheAlbatross@lemmy.blahaj.zoneEnglish
              3·
              3 days ago

              Hidden Valley makes a vegan ranch dressing now, fwiw, but also I’ve made my own from a packet of ranch seasoning and blended soaked cashews and lemon juice.

              • enkers@sh.itjust.worksEnglish
                2·
                3 days ago

                Cashew ranch is good shit. I’ve made it a few times, but I usually don’t go through it quick enough to want to make a whole batch. There’s a veg restaurant nearby that I can get smaller quantities from, though.

  • FolknForage@lemm.eeEnglish
    9·
    2 days ago

    I discovered that most veggies I used to not like (eg cabbage, cauliflower, Brussels sprouts) was because I never had them properly done/cooked.

    Learning to cook has opened a world of opportunities in terms of taste and culinary adventures. It also helps me save money!

    Plug for the book that started it all for me: https://ohsheglows.com/

  • RRongo@reddthat.comEnglish
    25·
    3 days ago

    Honestly, back in undergrad there was a falafel shop just round the corner from halls. That stuff was a godsend. There’s no reliable cure for hangovers, but that falafel came close.

  • Fushuan [he/him]@lemm.eeEnglish
    131·
    3 days ago

    There’s this misconception that vegan means forced healthy. It’s not. If I want to be an unhealthy vegan I will eat some pasta, bread, fries… All mixed up.

    Traditionally unhealthy stuff, all vegan. And don’t come with “you can fry with fat” no I’m from Spain not France, here we fry with virgin olive oil as a default.

        • enkers@sh.itjust.worksEnglish
          5·
          3 days ago

          It looks fancy, but it’s actually pretty quick. It only takes me like 10-12m, and a lot of that is boiling the water which you can get everything else ready in.

          If I leave out the gyoza (which I steam for 3-4m once the water is boiling) then it’s even quicker.

      • washbasin@sh.itjust.worksEnglish
        3·
        3 days ago

        I had an X to close that pop-up. You can also try using Reader view in Firefox. I’m just copy and pasting recipe below, not bothering with markdown.

        Edit: never mind, that needed some markdown lol

        This vegan-friendly cabbage pasta recipe is delicious, easy, very cheap, and quick to make. Can feed lots of people with super simple ingredients.

        500g / 1.1 pounds farfalle pasta (aka bow tie pasta or pasta of choice)
1 head of green cabbage, roughly chopped
1 tablespoon salt
⅓ cup oil*
Pepper, to taste

        Cook Mode Prevent your screen from going dark

        • Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 8 to 10 minutes or until al dente. Drain and set aside.
        • In the meantime, in a large pot on high heat, add in the cabbage and salt and place the lid on.
        • Stir from time to time for it to cook down evenly. Cook with lid on for 10 minutes or until the cabbage is soft and has released water. At this stage, if the cabbage becomes too dry, add a splash of water to prevent burning.
        • Remove the lid and continue cooking for a further 10 minutes, stirring occasionally.
        • Add in the oil and stir well; this will help you achieve slight browning of the cabbage. Just make sure to continue stirring and that it doesn’t stick to the bottom, cooking for a further 10-15 minutes.
        • Add the cabbage to the pasta and stir well, adjust seasoning (if more salt is needed to taste).
        • Serve with freshly cracked pepper on top.

        Notes

        Oil: You can use olive oil, sunflower oil, rice bran oil, vegetable oil, canola oil, or grapeseed oil. I use the latter.

        Diet: Vegan
  • RBWells@lemmy.worldEnglish
    6·
    3 days ago

    I am omnivorous, and you can pull my cabbage from my cold dead hands, that vegetable is so delicious. Raw in coleslaw? Good. Stir fry al dente? Good. Braised till tender? Good. Burned in the iron skillet then topped with flavored oil and sesame seeds and seaweed? So good. It is so versatile and so delicious.

    • BonesOfTheMoon@lemmy.worldOPEnglish
      2·
      2 days ago

      I never did like cabbage rolls before becoming vegan, I’m just not into them, and that was all I really knew of cabbage before so I thought it was gross. But it’s a world of delicious.

  • Skua@kbin.earth
    13·
    3 days ago

    Chips (fries) are vegan unless you cooked them in an animal fat, garlic bread is pretty easy to make vegan, and cauliflower wings are banging because they’re just a vehicle giving structure to fried batter and sauce