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Vegan food: The west vs India (lemmy.ml)
submitted 2 years ago by [M] to c/memes@lemmy.ml
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[–] 233 points 2 years ago (18 children)

I mean, the United States has, to be fair, developed a food culture that emphasizes using a lot of meat, especially over the past century or so. It's not surprising that people from an area that eats so much meat, who go vegan, are going to want to look for ways to still make dishes familiar to them

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  • [–] 66 points 2 years ago (2 children)

    Yep. It's all about helping people transition. So much of American food culture is centered around burgers, steak, BBQ, etc. It's really hard to just drop all of that on a dime, even if you want to. These products help people with that mental itch.

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  • [–] 5 points 2 years ago

    It's not just culture, or itch, or whatever.

    I just love the taste of meat! My body craves for it. But if I can keep that delicious flavour in my plate without killing an animal, that's great!

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  • [–] 33 points 2 years ago* (6 children)

    If its any indication into other factors, every time I try to make butter chicken it ends up tasting like a British persons home made curry recipe so there's that. Jokes aside as someone who likes cooking, a lot of traditional recipes, of any culture are simply much more labor intensive than slapping a bean patty on a pan then furnishing it. I'd wager the pace of a lot of western lifestyles, the choice gets weighted quickly.

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  • [–] 21 points 2 years ago (2 children)

    To be fair, a patty sandwich of any type (be it hamburgers, chicken sandwich, beans, or any kind of imitation meat) is going to be similarly labor intensive and time consuming if one had to make the patty and bread oneself rather than being able to just buy them. I'm sure traditional recipes for most cultures can be made similarly convenient if probably somewhat different from their original form, if demand exists for them to be premade and sold that way. There's a specialty grocery store very close to my home that specializes in Indian food, tho also has some international foods from other places too, and it's freezer section has all sorts of Indian dishes done up as tv dinners, or premade frozen samosas of various flavors one just has to fry in a pan for a few minutes, among other things.

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  • [–] 7 points 2 years ago

    Yup. I love a good microwaved samosa or Chana masala and it's easier than grilling a frozen chemical burger frankly. I don't think convenience is a fair argument here. Microwaved Chana is nowhere as good as a freshly made 3hour dish, don't get me wrong, but there are convenience options that aren't vegan chicken nuggets.

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  • [–] 0 points 2 years ago*

    I mean comparing a frozen vegetable patty to a whole frozen meal is a bit of a stretch in quality and affordability imo. Honestly a lot of it has to do with things like how many pans and utensils you use too. Even if I make a burger from ground beef its still only one pan, two cutting boards (one for meat one for veg) and all the fresh produce just needs to be washed and cut, if you wanna grill the onions, same pan no problem, all you need is a knife and a spatula. When I tried to make butter chicken the tastiest recipe called for two different marinades and a sauce you make in stages. I can go over the video and look at the kitchen hardware necessary but I think it's easy to imagine its a lot more. I've found quite a few Indian recipes in particular are similar that way so it seemed topical.

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  • [–] 3 points 2 years ago (2 children)

    What does a British person's home made curry taste like? I'm curious.

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  • [–] 11 points 2 years ago

    Depends on if they're capitol E English or not, then I'd imagine you'd probably have South Asian and Jamaican styles being dominant. I was referring to the englishmans home cooked take on it. If you want the story, years ago I was in Australia and my neighbors there were UK English, I don't know how to describe it other than it tasted like my early attempts at traditional recipes. If it helps I remember "Man I did all that and mine still just tastes like someone used a strange ramen flavoring packet." So that's probably how I'd describe it.

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  • [–] 11 points 2 years ago

    I was taught to cook a ton of things growing up.

    most of those meals involved meat. So took a bit of relearning. Being able to just make an old thing but with fake meat was nice. Then sometimes brain craves something from child hood, so have to find an alternative.

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  • [–] 5 points 2 years ago

    From where I stand internationally though, it seems like a toxic culture too regarding it.. Like, apparently, I'm meant to be considered more macho for eating meat somehow.. I'm an omnivore, and I'll eat what I want (the standard of vegetarian food actually seems much higher)

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  • [–] 3 points 2 years ago (5 children)

    I think it is also a reason why a lot of vegetarian food options or certain ingredients like tofu in the US are seen as lesser.

    Like this isnt a meatless example but how tofu is presented in the west is a good showcase of this disconnect. There are people who dont care for tofu because tofu has been presented to them as a meat fill in. Tofurkey instead of turkey, tofu dog instead of hot dog, tofu nuggest, and etc. And tofu is not meat. It's tofu. So yeah when you replace a Turkey dinner with tofu and are told its just as good or good enough you start associating it as an inferior tasting meat substitute.

    But tofu isnt a meat fill in and in fact many traditional recipes use it in conjunction with meat. Tofu is tofu. It is its own ingredient and recipe,and if you use it as such instead of trying to pretend it's something else you can do good things.

    Like the same goes for a lot of western vegetarian dishes. Instead of leaning into the flavor profile of the dish or digging up some old traditional meatless recipe(of which many exist even western dishes when you consider lent and meatless fridays were a thing traditionally). And dont get me wrong I understand that someone who went vegetarian or vegan may want to emulate a spicy chicken wing, or a burger, but it feels like a lot of the mainstream western options are all just drop in replacements.

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  • [–] 3 points 2 years ago

    Absolutely this. I eat meat, but I really like veg* cooking. I feel like it challenges me in the kitchen and there's a whole world of veg* dishes especially in mediterranean/middle eastern, south asian and east asian cooking that are just amazing. But the number of wide-eyed vegans who have handed me a lump of some sort of isolated vegetable protein and insisted repeatedly that "it tastes just like meat, you'll never know" makes me wonder if vegans can actually taste food. I'm sorry, Kaiyleigh, nothing you do to that tofu is gonna make it taste "just like a hot dog". How about you press it, cube it, roll it in some seasoned corn starch and fry it until it's a delicious golden brown crunchy little nugget of tofu instead? Let it be what it is rather than trying to force it to be something that it's not. Either you're lying to yourself, you're lying to me or you physically cannot detect flavor compounds with your tongue.

    tldr - fuck a vegan, but I'd love another bowl of that lentil dal

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  • [–] 2 points 2 years ago (3 children)

    But tofu isnt a meat fill in and in fact many traditional recipes use it in conjunction with meat.

    My best experiment with tofu to date involved a marinade and replacing half the chicken I would have otherwise used with it in a dish, and cooking it in the drippings from browning the chicken.

    Tofu is tofu. It is its own ingredient and recipe,and if you use it as such instead of trying to pretend it’s something else you can do good things.

    I'm good with tofu, but my wife HATES the texture of it. Is there some trick to make it less spongy?

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  • [–] 1 point 2 years ago (1 child)

    Thats a tricky one if they dont like the texture its hard to say. You can maybe make a dish with a less firm tofu thats softer if thats something she's ok? Maybe do a ma po tofu with rice or something vaguely related.

    Have you tried the classic of crispy tofu blocks? Just cube the tofu, toss in cornstarch and fry until the outside is good and crispy. Serve with rice and some kind of sauce or even eat it alone dusted with salt and pepper.

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  • [–] 1 point 2 years ago

    I tried something like that in the oven, with a sort of honey garlic glaze. Crisp outside, but the inside still has that spongy texture she doesn't like. Maybe if I cut it really fine, into like thin pieces where there's not much bulk to it, so theres a higher crust:sponge ratio? I hadn't seen a recipe try really thin pieces, and I just assumed there was a reason.

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