What’s left in a quiche without cheese? Can it even be called a quiche…
Sounds like it becomes custard.
And eggs? Can you make a quiche without eggs? 
A big vegetable stew, including whole mushrooms (not sliced). We have the same sort of weekly schedule – trying to go meatless once or twice a week. We usually make a big stew, often with lentils, and tons of other veggies – mushrooms, carrots, cabbage, onions, peppers, tomatoes, sometimes okra, peas, celery, squash, and any other veggies you like. If it’s seasoned well, it almost tastes like beef stew without the beef. We season with Zatarain’s creole seasoning, sriracha hot sauce, salt and pepper, garlic, and sometimes bouillon cubes.
I’m sort of interested by all the people who deliberately go meatless a certain number of times a week. In my house we don’t have a “meatless” schedule, it’s just that some of what we like to eat just doesn’t happen to have meat in it. So, we don’t think “let’s eat vegetarian for lunch” we think “Oh, doesn’t potato soup or stuffed rolls sound good today?”
If you schedule your vegetarianism is it a ridged schedule? Do you sometimes throw in an extra meatless meal just because you have a taste for that particular thing?
I have been trying to go meatless twice a day during the week for about four months now. I did it to help cut back calories without making that much of an effort and to encourage myself to eat more vegetables. Because my SO hates most vegetables (he will eat the holy trinity of corn, carrots or green beans and that’s it :P) it’s a pain to go very veggie-heavy at dinner. But by going vegetarian at breakfast or lunch, I can make up for that.
My go-to really is just sauteing whatever veggies I have handy- sometimes in a little butter, sometimes in garlic and olive oil with a dash of white wine - well-seasoning it and mixing it with pasta. Or I’ll roast the veggies instead- asparagus and roasted tomatoes is especially good. I do end up adding fats to most of my veggie meals whether it’s feta cheese in my salads or grated hard cheese and a little butter in my pasta.
For quick breakfast, I grab Lean Pockets three-cheese spinach or have some hummus and pretzel chips. Another great ready-made lunch (probably my favorite of any frozen entree) is Michelango’s Eggplant Parmesan. Amazingly good for frozen food. I also like those Green Giant Cheesy Broccoli sides. I usually add more sauteed or roasted veggies to that as well.
This is really bugging me now. Quiche is basically an egg-and-cheese custard in a pie crust. If you take out all the ingredients that aren’t vegan, you are left with: a pie crust. What the hell is a vegan quiche?!
My mom has a few black bean soups that are absolutely delicious, but I have no idea how to make them. I ought to learn.
I know that one of them has pumpkin in it.
Well I was curious too so I googled it. Apparently there are lots of “quiche” recipes that replace the eggs and cheese with Tofu. It sounds pretty vile to me but de gustibus non disputandum.
As for my own contribution to the thread, my go to vegan dish for when I have to make one is Molly Katzen’s Firecracker Red Beans served with pineapple rice.
I’m an omnivore. I eat vegetarian dishes all the time without thinking about it. One of those steamer veggie bags for lunch one day, could be popcorn the next. Cheese tortellini in vodka sauce is a good, filling meal. Or a biiig pot of homemade mac n cheese.
Since tofu has essentially no taste and gets its flavor from the food it’s cooked with, I usually assume people who hate tofu don’t like the texture. But the texture of quiche is sufficiently tofulike I am having trouble imagining why anyone who likes traditional quiche would find tofu quiche “vile.”
In my opinion, beans are not a food. They are completely inedible.
How about an eggplant/spinach/mushroom/onion/garlic/mozzarella/seasonings pizza.
I don’t always put it in. 
But good point, for this thread.
Tofu does get its flavor from what it’s cooked with, but you’d better have plenty of flavor to go around, because otherwise you just end up with an entire dish that doesn’t taste like much of anything.
I go to a southern Indian vegetarian buffet about once a week. Does that count?
And I don’t go for any political, health, or philosophical reason. I go because the old Indian lady who cooks there is the best damned cook ever. I could eat her dhal or muttar paneer until I explode. Not to mention the homemade onion-stuffed paratta bread or the cardamom rice pudding.
However, low-carb it is not.
Oh, and as a direct answer to the question posed in the OP, I like to sometimes have a huge honking artichoke as my entire meal. Especially this time of year, when the big winter ones are in season.
Raw: Fresh salads of various types of greens, tomatoes, cucumbers, onions, etc…
Cooked: Any vegetable grilled with olive oil and garlic and balsamic and fresh chopped herbs.
Legumes: Love 'em but they aren’t vegetables, people!
Pasta, etc.: Neither are pasta, or grains, or tofu!
“Vegetarian”, not “Vegetable” dish.
sigh… I can’t read. :smack:
I’m so sorry for your confusion, I had a brain fart and mixed up 3 things I regularly cook:
- quiches, which are usually made without cheese in france, save for sometimes shredded cheese on top. Just an eggs x milk or eggs x crème fraiche mixture on top of whatever you put on the dough.
I can make vegan quiches using agar-agar or cornmeal instead of eggs (and switching to soya/rice milk, whatever) but I’ve only done it a few times to experiment. (I’m not vegan but I like to play around cooking it, or trying gluten free recipes, for another exemple)
So forget about me talking about easily turning quiches vegan by just removing the cheese. :smack:
-savory tarts
chopped veggies/onions + shredded cheese (how I usually make them, hence it’s easy to turn them vegan)
-savory pies
same as above for the filling, with maybe some crème fraiche added. But good too without any cheese or cream.
A great vegan substitute for whipped cream or sour cream is cashew cream. As I’ve said, I’m not vegetarian or vegan, but like BleizDu, I like experimenting.
Take a cup or two of raw, unsalted cashews and soak them for at least 8 hours in a bowl of water in the refrigerator. Drain and rinse, then put them in a high-speed blender with just enough cold water to cover them. (I prefer to blend only a half cup of nuts at a time.) Blend at the highest speed for 3-5 minutes, adding more water if you want a thinner cream.
Mixed with some herbs and chopped onion, it makes a great dip. With a little sugar and vanilla, it’s a dessert topping. A bit of vinegar or lemon juice turns it into a sour cream substitute. I like it by itself in coffee, on oatmeal, or spread on a bagel.
Cartoonacy, that sounds really good. I recently tried a cashew cheese that’s also delicious. It’s fermented, so not sure how to make it at home, but the store bought stuff was quite good though expensive. Perfect for taking as a host/ess gift to a gathering if the host is vegan.