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Message: <blockquote data-quote="JabbaPapa" data-source="post: 989245" data-attributes="member: 195">Cooking for vegetarians is always easier, as things like cream, cheese, and eggs are not off the menu.When I had to cook for large groups during party season one year, I was invited for that specific purpose which was gratifying, I found that to keep everyone happy, it was best to make two or sometimes three different versions of a vegetable-based pasta or rice sauce, with meat or without, cheese or not -- and then do everything in my power to make them taste virtually identical. Spices and garlic help towards that -- oh, and lashings of olive oil ; as does lengthy cooking of the sauces to get the flavours to blend, and the veg constituents to break down and liquefy.Just once, I managed to get the vegan and meat option taste exactly the same, even I couldn't tell them apart by flavour !! But they did look different, and you could see just by looking that one was with meat and one without ; also texture was different.Basic trick I think is don't try and make a "vegan meal", but make something a carnivore would like except with veg. It's vegetarian cooking really, just without the eggs and dairy. Or with pasta, keep the grated cheese separate, and let each use it or not to taste.Protein is important, so chick peas, lentils, and so on -- which most meat-eaters enjoy too.</blockquote>