Nowadays, nice weather we’re having all around and it’s the season for barbecues. If you don’t know how to make vegetables taste like meat as a vegetarian, you might face with something – Your neighbors are giving off a smell of the grilled meat aroma which is spreading over your neighborhood. But that’s not for us, vegetarians.
However, being a non-meat eater obviously, doesn’t mean you are obliged to miss the smell and taste of barbecue at the very beginning of the summer days. With the help of vegetarian meat like recipes, you can just taste the same flavor.
Here Are Some Useful Techniques on How to Make Vegetables Taste Like meat
There are some significant ways to enhance your veggies’ taste which will make even your carnivore neighbor envy you and beg to learn how you do it.
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Learn how to handle them like meat
The basic secret to having a taste of awesome vegetables is to handle them like meat, even though some committed vegetarians are against this idea. As you can admit as well, meat has been the priority for humans’ diet, but now we are changing this state of affairs.
I got this useful technique thanks to treehugger and here is the way shortly;
Dry-rub with spices:
Vegetables can handle strong, assertive spices. Mix up a harissa spice mix, use some za’atar, grab a barbecue powder, and rub it into whole heirloom carrots, cauliflower chunks, slabs of zucchini, and mushrooms.
Potentially meat like vegetables absorb flavors beautifully. If marinated ahead of time, you’ll have no work to prepare them for the table post-cooking. Leaving them a two-hour marinade in spices, lemon, and coriander, followed by a hot sear in the oven and is, without a doubt, one of the most amazing things I’ve ever eaten.
Not a technique that one usually can associate with vegetables, brining can soften the tough center of vegetables that may ordinarily take too long to cook on the grill, such as radishes, beets, cabbage, and carrots. A brine of rice vinegar, sugar, salt, and aromatics infuses veg with character while jump-starting the cooking process.
Grill or smoke:
To make meat like vegetables, grill them indirectly at low heat over charcoal and wood chips for a glorious smoky flavor. Potatoes, celery root, broccoli, fennel, and carrots are especially good for this. A halved head of Romaine is particularly delectable on the grill, served as a Caesar salad afterward. If pressed for time, forego the woodchips and grill as usual with plenty of olive oil and salt.
Eat plain, sandwiched between soft bread, or turn into a salad by chopping and drizzling with balsamic and more olive oil. A handful of feta and nuts takes it to the next level.