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My assumption is that the weight of including vegans socially is too much to bear for some. On the extreme end, you can't use store pasta because it was made in
by hellojesus 2y ago
My assumption is that the weight of including vegans socially is too much to bear for some. On the extreme end, you can't use store pasta because it was made in a facility that processes eggs and dairy. But even on the lighter end, social eating modification is pretty extreme: don't use butter when cooking, or eggs, or honey, etc. It's a lot easier to accommodate vegetarians than vegans.
Though I do have a vegan friend that always brings her own food to gatherings, and it does make things far easier.
- whimsicalism 2y agobutter is one of the most easily substituted things around and most vegans i know don’t care about honey. definitely more restrictive but i think the dairy/cheese thing is the big one people also feel that vegans are judging them morally and people are very defensive about their eating habit, hence the dislike
- leetcrew 2y agodepends what you’re trying to do. there are plenty of alternatives for spreading on toast or frying/sauteing. but it’s still a pretty central ingredient for western cuisine. I have no idea how I’d make a vegan roux, just for example. my guess is that would break the illusion of whipped margarine pretty quickly.
- whimsicalism 2y agoI've made plenty of vegan rouxs, but I also don't have much experience making non-vegan roux... so hard for me to give an honest comparison. Margarine burns more easily but this hasn't been a problem for me, so I imagine you are talking mostly about flavor difference or?