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The Lazy Vegetarian

Monday

Question for Readers ...

Normally, I'm a fan of beans ... except chickpeas/garbanzo beans which, although I like the taste, don't like me much. However, they are very popular in vegetarian recipes. So what do you find is the best substitute?

Thanks for any opinions!

14 comment(s):

I've found beans in general to be pretty interchangable in recipes. Just use the ones you like. Cannellini beans make a great hummus-style spread, for example.

By Blogger Jul, at 7:01 AM  

As mentioned above. White beans.

Specifically I like the ones that are simply labelled "small white beans"... there may be a more fancy term but I don't know what it is.

By Blogger Tofu Mom (AKA Tofu-n-Sprouts), at 12:29 PM  

I have also found that beans tend to try pretty interchangeable. I don't know of any off hand that have quite the same texture as garbanzo beans, but I use pinto, kidney, and cannellini all the time to make hummus.

By Blogger Eating Consciously, at 4:44 PM  

I find that lentils make a pretty good sub... I use lentils to make hummus sometimes. The brown/green ones are better for this purpose than the red ones, they're not quite fibrous enough...

If you get a chance, check out my Asian veggie recipe blog!

Cheers!

By Blogger Farang Khii Nok, at 1:17 PM  

Cannellini or Black Beans. I love chickpeas/garbanzo beans too.

By Anonymous Hope, at 6:39 PM  

Why not throw them all in there? I made 13-bean soup here:
http://red-icculus.com/?p=27

Lentils are the fastest cooking in bean teachnology.

If you find a bean you like, but soaking and boiling takes too long, a cheap pressure cooker is a great investment!

By Blogger Hunter, at 5:03 PM  

I just found your site and am sad that it seems as though you don't update it anymore :( I have a question that I can't seem to find the answer to online (google!). Is it safe/recommended to use meat substitute products such as the Worthington, Loma Linda, Morningstar Farms, etc into a crockpot? I just got one for Christmas. I am a vegetarian and eat a lot of the meat substitutes. There are so many recipes calling for chicken and other meats and I would love to be able to use substitutes. But I am afraid they may "melt" or whatever else. Forgive me for not reading all your posts carefully to find the answer before asking this question.

Happy New Year!

By Blogger Jen, at 10:18 AM  

I make a lot of dishes with black beans. If you're in a hurry, I ahve found Morning Star to have the best veggie foods. Their Black Bean burgers are out of this world. I had a BBQ with friends, fed them the Morning Star burgers and they still to this day do no know they ate veggie burgers, they all complimented how delicious they were though.

I went vegetarian about a year and a half ago, gave up seafood altogether 5 months ago and take in minimal dairy/egg products, but dont consider myself vegan. I try though.
I made awesome veggie quesadillas the other night with refried beans, my first attempt at making them from scratch, with homemade guacamole. My friend, who I kinda got into going vegetarian without even nudging him, said they were the best quesadillas hes ever had.
I am an excellent cook, but havent really gotten too creative since I went vegetarian.

By Anonymous Captain Morgan, at 12:23 PM  

I would recommend you try lentils. they have a great flavor and are rich in protein.

This is an awesome site! Since you're really into great food and great recipes, I think you'd also be interested in FohBoh, (http://www.fohboh.com/?i=28chblcn8r176) the online networking site for the International Restauarnt Industry. It's got great information and interaction with restaurant professionals, executive chefs, videos of culinary techniques and recipe preparation, a vibrant wine community with internationally renowned somelliers and people like you and me just interested in food and drink. The site is worth checking out, and I think you'd find a great deal of value there for both yourself and your blog.

Have an awesome day! Cheers!

By Blogger Matthew S. Urdan, at 11:27 AM  

Hi!
I have a new vegetarian blog and I still have a lot of work to do, but I'd like to give you my address so you can take a look if you like.
I look forward to making more comments on your blog in the future.
Best wishes,
Monique
http://receptenmonique.blogspot.com/

By Anonymous Anonymous, at 8:48 AM  

My faves are either kidney beans or Small Mexican Red Beans... lots of iron! I feel you on the chickpeas, though.

By Blogger Sarah, at 9:05 PM  

Hey let's not forget the humble lentil or the majestic great northern bean. These guys are bursting with flavor, subtle nuttiness that balances out grains or veggies. MMMMMM Lentils.

you can learn more here if you'd like, I like:

http://www.lowcalorievegetarianclub.com

By Anonymous lowcalorievegetarianclub, at 9:19 AM  

I find that many stores carry white navy beans, and white beans. The white color is similar to garbanzos so the taste is a little similar. I enjoy white beans because they are smaller and rounder, so they cook like chickpeas.

By OpenID cookingveggie, at 9:19 AM  

To avoid trouble with chickpeas, throw in the tiniest pinch of Hing (asafoetida). It has a very strong taste but is great a neutralising the bean-y unpleasantness. Hing is used regularly in Indian cooking and you'll find it in any Indian store.

By Anonymous Anonymous, at 5:24 PM  

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