platinumsage
HaveMyPassword123
Why does this always taste like salted and shredded rubber? I am happy with the veggie burger and sausage options, so why can’t anyone make edible mince? Or maybe they can and this will be a thread of discovery. 
Vegetarian mince recommendations
- Thread starter platinumsage
- Start date
nogojones
spelling is overrated
I find little green/puy lentils fill the gap much better than any fake mince or mice can.Why does this always taste like salted and shredded rubber? I am happy with the veggie burger and sausage options, so why can’t anyone make edible mince? Or maybe they can and this will be a thread of discovery.
8ball
Decolonise colons!
Vegetarian Rat and Mouse Cubes | Specialty Feeds
www.specialtyfeeds.com
The above is quite a popular product.
You’ll be able to tell if the mice don’t like it, because there will be a couple missing in the morning.
May Kasahara
take me to the feeling
Please leave this typo up and running OP 
May Kasahara
take me to the feeling
I do agree with you about veggie mince though, the texture is generally off-putting.
Artaxerxes
Look out, he's got a gnu!
Quorn stuff is generally ok I think
8ball
Decolonise colons!
Two thirds Quorn mince to one third beef works quite well.
platinumsage
HaveMyPassword123
Woops. I fixed the title so all those future people searching for herbivorous rodents won’t be sidetracked by this nonsense.
gentlegreen
I hummus, therefore I am ...
and tubes ?
platinumsage
HaveMyPassword123
Decent meat mince is chewy but ultimately chewable, helped by the high fat content.
8ball
Decolonise colons!
You have ruined a dual-purpose thread, increased server demand, and I have reported you to Extinction Rebellion for climate crimes.
8ball
Decolonise colons!
You need to pay top dollar for vegetarian tubes.
danski
"vibey"
Tubes?
hitmouse
so defeated, thinks it's funny
Not great for vegetarian recipes, though? I was going to say that I usually get the Quorn, but on reflection I generally just don't get vegetarian mince and buy something a bit nicer instead, so that's probably not a great endorsement.
gentlegreen
I hummus, therefore I am ...
It's been 40 years ... perhaps my memory is hazy ...
8ball
Decolonise colons!
Fair enough, doesn’t work for what I like to call “open-label” vegetarian recipes.
I’ve managed to make vegan chilli with Quorn mince that has gone over pretty well.
danski
"vibey"
Oh, in the meat mince. Can’t remember. Been 25 odd years here.
Yes, completely agree. And, if you feel like it, you can always add some soya mince.
nogojones
spelling is overrated
I can deal with a couple of quorn sausages, but the mince just fucks with my insides as well. I think a minority of people react to it poorly.
ricbake
working out how
Always use soya mince not meat, back in 1980 it was "textured vegetable protein"
Currently prefer meat free vegetarian mince from Tesco, don't like Quorn, Linda McCartney Vegemince is ok.
A lot of the different brands have there own thing but it is not always a consistent recipe.
The differences are seasoning which can be altered
But not texture and I think freezing technique which affects texture.
Currently prefer meat free vegetarian mince from Tesco, don't like Quorn, Linda McCartney Vegemince is ok.
A lot of the different brands have there own thing but it is not always a consistent recipe.
The differences are seasoning which can be altered
But not texture and I think freezing technique which affects texture.
Epona
Sonic: 1 Nov 2006 - 8 Jan 2022
Yeah, I'd heard that I'm not the only one with this quorn issue - we refer to it as "quorn belly" here. I can tolerate a small amount, couple of sausages is fine like you say - but if I eat it a couple of days in a row it's just asking for trouble. (And usually when I cook stuff using mince I do enough portions for 2 days, maybe that is the issue! But as much as I like cooking, I do really enjoy sometimes cooking enough for 2 or 3 days at a time for easy meals).
Epona
Sonic: 1 Nov 2006 - 8 Jan 2022
Another combination I like which can make quite a good base for the sorts of meals where you want a mince type effect is finely chopped/grated onion, carrot, celery, mushrooms, peppers - with some lentils too that can be particularly nice, the puy lentils add some firmer texture to that mix, I also like red lentils, big green lentils, and am a bit of a fan of split yellow peas which are great for both taste and texture in a home-made mince substitute. Use a good veggie stock and a good glug of Henderson's (or your veggie umami condiment of choice - mushroom ketchup, soy sauce etc), a good wadge of tomato puree too if it is for spag bol or veggie chilli.
I've done some fairly epic veggie chillies using that as a base with a couple of tins of beans (pinto/butter/kidney etc. - I like 2 different types in a veggie/bean chilli)
I've done some fairly epic veggie chillies using that as a base with a couple of tins of beans (pinto/butter/kidney etc. - I like 2 different types in a veggie/bean chilli)
l'Otters
.
Soya mince works for me.
When I rehydrate it I put some marmite in the hot water.
Then add it to frying onions and garlic plus whatever spices the recipe it's going in has.
It's a blank slate flavour wise, like most soya/tofu, so just add things at every stage to get flavour into it.
It's been too long since I ate any deadflesh mince so I can't tell you anything about how it compares texture wise.
I've made pasta sauce using walnuts which was quite good, improvised due to shortage of ingredients;
Broken into pieces, toasted in a dry frying pan, then cooked in a sauce for 20 mins or so.
Might hit the spot if you're looking for something mince-like.
When I rehydrate it I put some marmite in the hot water.
Then add it to frying onions and garlic plus whatever spices the recipe it's going in has.
It's a blank slate flavour wise, like most soya/tofu, so just add things at every stage to get flavour into it.
It's been too long since I ate any deadflesh mince so I can't tell you anything about how it compares texture wise.
I've made pasta sauce using walnuts which was quite good, improvised due to shortage of ingredients;
Broken into pieces, toasted in a dry frying pan, then cooked in a sauce for 20 mins or so.
Might hit the spot if you're looking for something mince-like.
RubyToogood
RubyTwobikes
Another vote for dried TVP. Requires no energy to store it either.
