Sometimes you want to create a vegetarian version of a familiar

meat based meal. And non-vegetarians who have to cook a meatless or vegetarian meal are often stumped about how to get past the mentality of ‘meat and three veg minus the meat’.



The bad news is that sometimes it’s just not possible. Trying to make a vegetarian version of a baked fish, for example, is just setting yourself up for failure.

This article is a guest post I wrote for the comprehensive vegetarian resource site, Savvy Vegetarian. It contains the secrets of knowing how to make moreish meatless meals.

For those of you dabbling with or newly committed to a plant based diet, you will probably be having this problem. To me, a lot of vegetarian dishes suffer a lack of flavour that doesn’t seem to be fixed with salt. They taste rather one dimensional. They lack depth or fullness in flavour. To be blunt, they are bland.

This can especially be a problem for new vegetarians and flexitarians and I shall explain why. If it just doesn’t taste as satisfying as you expect, then it’s probably missing that wonderful essence known as umami.

Umami?
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to continue with this article, please head over to Savvy Vegetarian where it is published in full. It's worth your while, even if do I say so myself ;)