Okay, I'm in the middle of making Veggie Shepards Pie, and I realised that I have Vegetarian Oyster sauce in the apt, not Worcestershire sauce. The recipe calls for 1 tablespoon &1 1/2 teaspoon of it. I checked the archives, and they said Chinese Black Vinegar can sub. but I don't have that either.
I would use soy sauce in its place. Maybe about a tablespoon's worth (?)
Or, if you have vegan steak sauce on hand, maybe do a 50/50 blend of soy sauce and steak sauce. *shrug*
That's just a guess, though. It's been ages since I've had worchestersire sauce so I'm going on really fuzzy memories of how it tastes and how to duplicate it.
Worse on worse, leave it out altogether and use salt in its place or use veg broth/bullion. If you have unbeef on hand, use it or (if you have it) use about a teaspoon of marmite, about a half-teaspoon each of onion powder and garlic powder and pepper to taste dissolved in hot water.
What I ended up doing was about 1 1/2 tbsp of Vegetarian Oyster Sauce, 1 tbsp of Soy Sauce, mixed with about 2/3 cup of vegetable stock (from half a bullion cube). The sauce turned out fine, as did the rest.
But I've come to the realization that I'm not a big fan of Yves Original Ground, it left something to be desired. I've been trying to figure out what would have been better, and its on the tip of my tastebuds, just not there yet..
What I ended up doing was about 1 1/2 tbsp of Vegetarian Oyster Sauce, 1 tbsp of Soy Sauce, mixed with about 2/3 cup of vegetable stock (from half a bullion cube). The sauce turned out fine, as did the rest.
But I've come to the realization that I'm not a big fan of Yves Original Ground, it left something to be desired. I've been trying to figure out what would have been better, and its on the tip of my tastebuds, just not there yet..
But I've come to the realization that I'm not a big fan of Yves Original Ground, it left something to be desired. I've been trying to figure out what would have been better, and its on the tip of my tastebuds, just not there yet..
TVP is good if you want that "ground meat" texture but you have to bloom it (rehydrate it). Any hot liquid you want will work nicely for this. Probably crumbled curd style tofu would work, too or you could go with lentils.
More often than not, I just leave the "meat" out. A goodly pile of veggies and the whipped potato topping usually makes a perfect shepherd's pie, IMO.
But I've come to the realization that I'm not a big fan of Yves Original Ground, it left something to be desired. I've been trying to figure out what would have been better, and its on the tip of my tastebuds, just not there yet..
I prefer the Lightlife Smart Ground (not the stuff in the tube). http://www.lightlife.com/sgoriginal.html I find that it has an overall better taste and texture than the Yves Ground. The Yves brand just seems too big and clumpy or something. It's a litte too chewy, and the taste doesn't particularly do it for me either.
My grocery store has a brand that's vegetarian right next to the others, but it's not advertised as anything different (just like a lot of the oyster sauces have small print that says *contains no oyster sauce* or something to that effect. Cracks me up.) Just read the bottles... you may have one at yours, too.
It's not the same, but I put lentils and barley in my shepard's pie. I think I saw someone else was used seitan, which I haven't tried but sounds good too.
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