When vegetarian dishes steal the identity of traditionally carnivore favorites, vegetarians are satisfied and flexitarians intrigued.
Vegetables, grains and alternate proteins have been crashing meat's party in some pretty major ways lately. Meatballs made with grain. Rice and barley swapped for ground beef in chili. Hamburger patties formed from mushrooms or beans. Chickpeas instead of lamb in gyros. For many customers, each of these examples hits the coveted ‘comfort food’ mark while being completely vegetarian at the same time. “Many times I take a meat recipe and rewrite it substituting vegetarian and/or vegan ...
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