Ross Dobson is an Australian food writer and stylist. He has worked at bills, Bill Granger’s acclaimed restaurant in Sydney, and writes for UK magazines and newspapers. Here are Ross’s top tips on cooking for vegetarians.
Check with your guests
Ask your dinner guests exactly what they do or do not eat.
Do they eat dairy and eggs?
If so, do they insist on vegetarian cheese, which is made with vegetable rennet? Once you’re clear on what they eat, you can plan your menu accordingly.
Read the labels
Some curry pastes and pasta sauces contain meat or fish products (fish sauce or shrimp paste in the former, and anchovies or meat stock in the latter are common culprits). Always check the labels.
Avoid ‘tofu burger syndrome’
Don’t assume that vegetarians just survive on tofu and lentils. Look to some of the great cuisines of the world, such as those of India, Southeast Asia, China, Japan, the Middle East and North Africa, for inspiration.
Don’t do ‘mock’ meat
I don’t understand the point of cooking with processed ingredients such as mock meat, sausages or bacon. Avoid these products if you can.
Keep it fresh
When in doubt, simple is the way to go. Use seasonal produce – it will be cheaper, too.
Remember that vegetarians eat what non-vegetarians eat, just without meat.
Think basics such as pizza, pasta and risotto and you can’t go wrong.