Cooking

5 substitutions that will save your next vegetarian dinner party

Yes, you can make it vegan. No, it won't be sad.

Hosting vegetarian or vegan guests doesn't mean ditching your menu. Five substitutions our test kitchen leans on every week.

Heavy cream → silken tofu blended with a splash of olive oil and lemon. Same body, less heaviness.

Anchovy or fish sauce → white miso plus a dash of soy. The umami without the fish.

Ground beef → finely chopped mushrooms sweated until dark and reduced. Especially good in ragùs.

Eggs (binder) → 1 tablespoon ground flax + 3 tablespoons water, rested 5 minutes. Works in most baked dishes.

Butter (finish) → toasted nut oil with a pinch of flaky salt. Brings the same richness to a finishing drizzle.

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