Substitute for pork?!
1. umami
2. fat
3. miscellaneous pork flavors other than umami ?
4. maybe some collagen also, affecting the texture of the stew? I dunno.
What can I put in my vegetarian stew instead of pork, to approximate my friend's stew as much as possible when she comes to visit me?
If at all possible I would prefer to use unprocessed ingredients. Maybe there is some sort of mushroom with a porky taste (I have no idea what pork tastes like, though I have smelled it.)?
I want to try to fill in as many of the functions of pork in the stew as I can.
Answers: My friend's favorite food is stew that is flavored with a little pork, though pork is not the main thing in the stew (it's mostly vegetables). I don't eat pork but my guess is that the pork adds:
1. umami
2. fat
3. miscellaneous pork flavors other than umami ?
4. maybe some collagen also, affecting the texture of the stew? I dunno.
What can I put in my vegetarian stew instead of pork, to approximate my friend's stew as much as possible when she comes to visit me?
If at all possible I would prefer to use unprocessed ingredients. Maybe there is some sort of mushroom with a porky taste (I have no idea what pork tastes like, though I have smelled it.)?
I want to try to fill in as many of the functions of pork in the stew as I can.
Shitake mushrooms might work too. They have a nice meaty texture and could add some earthy flavor to the soup.
For umami? I'd say a little oyster mushroom (and I do mean a little, only a few pieces) chopped up fine and mixed into the stew. It'll add a rich savory taste, similar to how I understand umami to be.
For the flavor, add garlic, I'd say to taste, but I guess you don't have a point of reference.
In the pre-packaged salad section of my supermarket they have all sorts of vegan alternatives for various meats, sausage being one of them. I owuld go with something like that. You will have all the qualities of the pork stew without the pork.
I would suggest you use Quorn pieces.
They are available from most of the large supermarkets.
This a fungi based myco protein and I use it all the time for stirfrying and curries etc, I would however suggest that you dont stew this and instead marinade it using oxo veg stock cubes and olive oil perhaps a little something else like ginger,check the pork recipe for the most predominant flavour.
Then fry in a frying pan in a seering way and add them at the last minute to your stew as I think they would otherwise dissolve. enjoy
I would not recommend anything associated with pork.
If you want that savoury/umami flavour, then perhaps some celery and/or marmite and/or MSG powder.
If I really needed 'porky' flavour I'd probably throw in a little bit of those fake bacon bits, because they melt in, and then maybe some tofu or something for protein.
You might also want to look around an Asian grocery if you have one nearby. They often have cans of pork, duck, etcetera, made from seitan and tofu, that are meant for Buddhist vegetarians.