For couples with conflicting diets, finding meals that satisfy both a vegetarian and a dedicated carnivore can feel like a culinary minefield. However, professional chefs and food writers have revealed their top strategies for creating dishes so flavourful and satisfying that they please all palates.
Mushrooms: The Ultimate Meat Substitute
Mushrooms consistently come to the rescue for their uniquely meaty texture and rich umami flavour. Rob Howell, chef and patron of Root in Bath, recommends roasting a generous quantity of mushrooms with warming spices like cumin, coriander, and allspice.
Once roasted, he suggests skewering them to create a kebab-style dish. "Grill and brush with molasses or anything a bit soy, a bit sweet, a bit umami," Howell advises. Serve these savoury skewers with flatbread, tahini yoghurt, fresh herbs, and pickled red cabbage for a complete meal.
Zak Hitchman, chef and owner of Other in Bristol, also champions mushrooms, calling them "the closest thing to a natural meat substitute." He proposes layering sautéed mixed mushrooms into a hearty lasagne. His pro tip? Add a splash of soy sauce and a spoonful of miso to the tomato and mushroom ragù to deepen that savoury, meaty flavour.
Exploring the Savoury Flavours of Asia
Anna Ansari, author of Silk Roads, draws on her upbringing in a vegetarian household to recommend the power of Chinese cuisine. Her solution is a stir-fry known as "Di si xian" or the "three treasures."
This northern Chinese dish combines aubergine, potato, and peppers, laced with soy, Shaoxing wine, white pepper, and the fermented kick of doubanjiang. Ansari often adds tofu as a "fourth treasure" for a rounded, one-wok dinner. "It's cheap, quick to make, and will knock both your socks off," she promises.
For a more interactive dining experience, Ansari suggests a dumpling date night. "Roll out the dough, stuff the dumplings – I'm into ground lamb and onion, and mushroom and tofu – grab a drink while they steam, then smother them in browned butter." This approach allows each partner to choose their preferred filling.
Flexible Feasts for Compromise
The key to harmony in the kitchen often lies in compromise. Several suggestions involve creating a stellar vegetarian base to which a portion of meat or fish can be added for the carnivore.
Rob Howell proposes a butter bean and roast cauliflower purée as a sophisticated take on cauliflower cheese. Alternatively, he suggests a borlotti bean dish blended with vegetables and topped with grilled onions, hazelnut salsa, and chilli.
Zak Hitchman places risotto in this flexible category, with a pumpkin or squash version topping his list. Roast and mash the squash before stirring it through arborio rice. Serve sprinkled with roast chestnuts and pumpkin seeds, offering a chicken thigh or pork chop on the side for the meat-eater.
While Ansari jokingly offers "dump the guy?" as a final option, the wealth of delicious, satisfying recipes proves that with a little creativity, you can indeed cook a meal that everyone will love.
