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How to Make Vegetables Taste Like Meat | Meat Like Veggies in The Kitchen

We’re enjoying great weather everywhere these days, and it’s grilling season. If you are a vegetarian who does not know how to make veggies taste like meat, you may find yourself in a situation where your neighbors are emitting a grilled meat scent that is spreading across your neighborhood. That, however, is not the case with vegetarians.

Being a non-meat eater, on the other hand, does not obligate you to miss the fragrance and flavor of barbecue at the start of the summer season. You may obtain the same taste as meat with the assistance of vegetarian meat-like dishes.

How to make vegetables taste like meat - Best practices to make your vegetables taste meat like

Here Are Some Useful Techniques on How to Make Vegetables Taste Like meat

There are a few essential methods to improve the flavor of your vegetables that will make even your carnivore neighbor envious and want to learn how you do it.

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Learn how to handle them like meat

Even if some vegetarians are opposed to the concept, the fundamental key to developing a taste for great veggies is to treat them like meat. As you may be aware, meat has long been the primary source of nutrition for humans, but this is changing.

I got this helpful technique thanks to treehugger, and here is the way shortly;

Dry-rub with spices:

Solid and forceful spices are not a problem for vegetables. Rub entire heirloom carrots, cauliflower pieces, zucchini slabs, and mushrooms with a harissa spice combination, za’atar, and barbeque powder mixture.


Meat, like vegetables, has the ability to absorb tastes quite well. If you marinate them ahead of time, you’ll have no trouble getting them ready for the table once they’ve been cooked. Allowing them to marinate for two hours in spices, lemon, and coriander, then searing them in a hot oven, is without a doubt one of the most delicious meals I’ve ever had.


Brining, which isn’t often associated with vegetables, may soften the rough centers of vegetables like radishes, beets, cabbage, and carrots that would otherwise take too long to cook on the grill. A brine of rice vinegar, sugar, salt, and aromatics adds flavor to the vegetables while reducing cooking time.

Grill or smoke:

For a beautiful smokey taste, indirect grill meat like veggies over charcoal and wood chips at low heat. This is particularly true of potatoes, celery root, broccoli, fennel, and carrots. A half head of Romaine, grilled and served as a Caesar salad, is especially tasty. If you’re short on time, skip the woodchips and just use lots of olive oil and salt on the grill.

Eat it simple or make it into a salad by cutting it up and sprinkling it with balsamic vinegar and extra olive oil. It’s taken to the next level with a handful of feta and almonds.


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