Vegetarian versions of local specialties
I am often amused at the variety of meats that have been given a vegetarian equivalent. Why there’s even vegetarian haggis! Personally I don’t normally feel the urge to substitute meat-like things into my diet, but I do like trying new (vegetarian) foods.
I’ve lived in Zurich, Switzerland, for about a year and a half now, and I’ve entertained countless out-of-town guests. Of course all these guests want to try the local specialties while they are here, so at many a restaurant I have found myself pointing out the Zürcher Geschnetzeltes, the local veal in mushroom sauce specialty. Of course I’ve never tried the stuff myself, and have no desire to, but I know it’s the signature dish to try if you’re here (and hungry for tortured baby calf).
Last week I was surprised to see a new creation in the vegetarian section at the grocery store: a Quorn version of Zürcher Geschnetzeltes. I was jetlagged and feeling lazy and thought this ready-made meal sounded like a great lunch, and it would let me try the local specialty, sort of.
I took it home, microwaved it up, and served it over some spinach (it needed some vegetables!). It tasted like… Quorn in a creamy mushroom sauce with overcooked noodles. Curiosity satisfied, but not impressed.
Tags: creamy_mushroom_sauce, fake-meat, quorn, veal, vegan, vegetarian, vegetarian_foods, zurich_switzerlandRelated Stories
POSTED IN: Adventures, Food, Products
1 opinion for Vegetarian versions of local specialties
VincentG
Jun 18, 2007 at 7:19 pm
I go back and forth on meat substitutions. I think it’s kind of funny to include them in dishes that are very, very meat-centric (eg, tofu schnitzel), but dishes that are mostly vegetarian, I usually just leave the substitute out. Really enjoyed the Time article above, btw. Thanks for posting it!
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