The Spicy Meatless Thread... (ya I went there)

I know going into this that this thread is going to get meat bombed... but there's gotta be at least a couple other people on this forum that have herbivore tendencies.  Lately almost everything I have been cooking has been meat-free unless its for the dogs.  I've been toying with recipes and finding ways to get the flavors of dishes that usually have animal muscle as the main feature.  Hopefully some of y'all do the same from time to time and we can swap and share some spicy veggie recipes. I've held off on making this thread for a while because I know the ridicule that will inevitably come, but I guess its better to clog my own thread with my hippy food rather than all the other cooking threads. 
 
So here goes, last night per request I made some arroz congri and tostones.  
 
For the rice and beans, I chop up a green and red bell pepper, 2 onions and about 4-5 cloves of garlic. Cook up that in the pot before adding the rice and beans and sufficient water.  Season it up, and pretty much just leave it on the stove for a while.  I don't have any fresh pods yet so I seasoned my batch up with some smoked naga powder for good measure.  The tostones start by cooking them a bit on each side before pulling them from the pan.

 
After the tostones are cooked and pulled from the pan you gotta squish em dip em in cold water and throw em back in the pan, for the second round of frying. When you pull them out you can season them with whatever you want, I like to make a garlicky spicy sauce concoction to dip them in.  Also, make yourself a guava-lime rum drink for good measure. 

 
Eventually, after a long long time (especially if you use brown rice), your arroz congri will be ready.  

 
 
Happy vegetarian eating! (I also ate left overs this morning covered in cheese and a fried egg)
 
Let's see what you got....

 

[Downriver]

I haven't made it yet but I plan to. It looks delicious. I've cooked a lot of this guy's recipes over the years and have enjoyed all of them, including his White Chicken Chile . You might want to give his website a browse.

Black Bean and Quinoa Chili

 

[peppersproutfarm]

I never thought I would actually say this. Great Value(Walmart) chickenless nuggs are the best vegetarian nugget option available IMO I personally think they're better than the beyond or impossible nugs and way cheaper. $2.94 and the box comes with 15 nugs.

 

[The Hot Pepper]

We've been eating the Impossible but I don't love em. I think, but not sure, I liked Gardein better.

 

[peppersproutfarm]

We did not love the impossible ones either. Quorn nuggs are okay as well but nothing compared to great value. I had to dissect it just to make sure it was not really chicken.

 

[peppersproutfarm]

Plant based KFC? Y'all know I had to try it out.

First day available. Picked up a couple of 12 piece boxes. The smell of them on the ride home was intoxicating. Definitely has that signature fried chicken smell. Perfectly fried. The texture is perfectly crispy on the outside. The "meat" is a little tough but more like chicken than anything I've tried. Even to the point of shredding apart like chicken would. Classic herbs and spice flavor that honestly taste exactly like I remember. I couldn't decide what to dip them in so I gave myself a variety. Barbecue, several hot sauces, and habanero mustard. I definitely recommend you try them.

 

[The Hot Pepper]

Cool!!!!!

 

[peppersproutfarm]

Todays lunch. Beyond meat burgers ( onion and garlic added to Patty's and cut in half then flattened with parchment paper) toppings include: tomatoes, pickles, Italian pepper relish, grilled jalapeno, pimento cheese and pepper jack. Serve with macaroni which was topped with chipotle sauce.

 

[The Hot Pepper]

I def like the Beyond v3 better than v2. The old ones had a weird aftertaste and left an oily coating on your tongue. Coconut oil maybe. They are still not perfect but they are pretty good.

 

[peppersproutfarm]

I agree there definitely was a waxy oiliness that is common with coconut oil. I still don't like them the size that they package them that's why I cut them in half when they're thawed out and press them flat more like a smashburger or steak and shake does. One single piece of cheese in the middle of a double Patty is perfect. But without the onion and garlic added to the Patty I personally don't love them. I also add mustard to one side while in the pan makes a world of difference.

 

[The Hot Pepper]

The sausage patties are dope though. Even got some Dunkin sammies and I NEVER eat fast food.

 

[peppersproutfarm]

I thought the breakfast sausage was good just a little greasy

 

[The Hot Pepper]

Yeah... realistic

 

[peppersproutfarm]

We tried to oven bake them and there was so much grease it almost spilled over the little pan we used so we pulled them out and finished them off in the skillet

 

[The Hot Pepper]

Oh yeah that happens with the Italian sausage too but those are awesome in pasta dishes. That's probably the one thing that fools me. On a hero, sliced with rigatoni and fresh mozzarella...

 

[Anneekins]

I've only tried making oyster mushroom chick'n one time, and I must have screwed up somewhere. I didn't care for the texture, maybe I under or overcooked them? Also, I don't do fried stuff much at all, so maybe I just need practice...as in a lot of it?
That said, those look awesome!

Edit: meant to reply to the fried oyster mushroom chick'n. Whoops!

 

[peppersproutfarm]

I've only tried making oyster mushroom chick'n one time, and I must have screwed up somewhere. I didn't care for the texture, maybe I under or overcooked them? Also, I don't do fried stuff much at all, so maybe I just need practice...as in a lot of it?
That said, those look awesome!

Edit: meant to reply to the fried oyster mushroom chick'n. Whoops!

The trick is pre boiling. With oysters you'll want to Boil mushrooms then cook to finish. In this case I boiled prior to filleting the mushrooms. I then wrapped in rice paper hydrated with soy and pan fry on med high heat till skin is crispy.

 

[The Hot Pepper]

Depends on variety of oyster mushroom. The common grocery store variety you should not cook more than four minutes. The Shimeji oyster (which actually includes multiple varieties) is firmer and can be cooked longer. There's also a King Trumpet oyster which I think could work well. It holds up in soups and stews but tenderizes as it is cooked.

 

[Anneekins]

The trick is pre boiling. With oysters you'll want to Boil mushrooms then cook to finish. In this case I boiled prior to filleting the mushrooms. I then wrapped in rice paper hydrated with soy and pan fry on med high heat till skin is crispy.

Ahhh, I definitely did not pre-boil. I'll have to try again, now that I know this! Thank you!

 

[Anneekins]

Depends on variety of oyster mushroom. The common grocery store variety you should not cook more than four minutes. The Shimeji oyster (which actually includes multiple varieties) is firmer and can be cooked longer. There's also a King Trumpet oyster which I think could work well. It holds up in soups and stews but tenderizes as it is cooked.

I'm not sure which type it was. I got it at the Asian supermarket and it was my first time trying oyster shrooms. I'll do more research next time!

 

[The Hot Pepper]

I'm thinking the stems of King Trumpet would be VERY chicken like. "The king trumpet, eryngii or king oyster mushroom is the largest of the oyster mushroom genus and, unlike other oyster mushrooms, their stalks aren’t tough and woody to eat. Instead, they're hailed for their meaty texture and umami flavour."

How to Cook King Oyster Mushrooms

Learn how to cook king oyster mushrooms to perfection with our easy guide.

www.greatbritishchefs.com