Vegetarians - recommend a recipe to convert an enthusiastic carnivore

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I eat too much meat. I enjoy cooking and love protein.

Some parameters:

No fake meat, fake cheese or tofu
Love umami flavours and strong flavours generally
Do not enjoy Indian curries ( although I admit have never probably eaten authentic high end Indian cuisine)
Love Thai and Japanese food. Favourite cuisine is French.
Something colourful with good texture contrasts would be great. I don't really enjoy ´ sloppy' food

I will eat almost anything except coconut (the milk is fine) and anything with an aniseed flavour.

What would you recommend ?

Tofu in the air fryer is just...chefs kiss

How do u cook it please?

I love mushrooms so will definitely try this! Thanks!

How long would those shallots keep in the fridge do you think?

I usually have a 3 day rule to eat left overs but I'm sure they would last a few days longer than that abd still be fine.

I keep things for ages to be honest, in tupperware (type)

I eat a lot of tofu. I use tofoo extra firm, and wrap it in kitchen paper tightly until completely dry. Then cube it. Then I mix in a tbs of cornmeal and season. Very hot pan, some oil and fry in small batches, turning, into crispy. Drain onto kitchen towel. I tend to use a wok, fry the tofu in 2-3 batches and then quickly do the rest of the stir fry and add back in at the end.

or use the tofu in salads/ budha bowls etc.

Or I marinade it eg: soy, mirin, toasted sesame oil, honey, ginger, garlic, chilli, before frying - delicious but not as crispy.

Or, one dry, crumble it, mix with finely chopped onion and season with whatever seasoning you want. Can use as a base for tofu scramble, or as a mince alternative.

it is so versatile, it just absorbs flavour.

What about doing a few tapas?

Croquettes (add cooked mushrooms and onions) to the mash.

Tomato Salad.

Green beans cooked in garlic butter (or mushrooms).

Peppers stuffed with rice and veg.

Stir fry.

White bean stew.

Frittata.

I was going to say Sainsbury's sell them too, although I thought they were in a box, not a bag!

Ooh lots of fab ideas here - thank you everyone !

I especially love soy sauce ( crave it sometimes) as well as teriyaki in moderation and puy lentils.( I use the vacuum packed merchant gourmet ones usually) Also sharp and vinegary things. That Korean paste go choo jang ( phonetic spelling) was a bit of a revelation.

Lots of flavourful ideas. Bland is not my thing!

There are some dishes I wouldn't compromise on - French onion soup as a pp said absolutely must have a high quality meat stock as its base.

This has been a real eye opener. Do keep the suggestions coming. Thanks again.

I think, but I might be wrong, that puy lentils is one of those things where they can only call it that name if it’s actually from a certain place. I believe that green lentils are similar.

I might well be wrong.

Green lentils are different to Puy, although they can often be exchanged in recipes. Puy are smaller and black.

Lentilles vertes might be a suitable substitute for Puy lentils. I'm not keen on either. Tesco Lentilles Vertes 500G - Tesco Groceries
They're not the same as green lentils.

Try this! https://www.theguardian.com/food/2018/nov/24/vegan-mushroom-tofu-kheema-recipe-meera-sodha mushrooms, peas and smoked tofu keema, with a squeeze of lime, chopped mint and some green chilies on top, scooped up with chapatis. It's easy to make and so savoury and tasty, and so good! I'm craving it now...

Puy lentils are grown on volcanic plains in a certain part of France I believe. They are pretty unique but if I have to switch them I use beluga

Something can't be pretty unique.

Puy style lentils can be bought is most supermarkets or health food shops under weird names like green lentils, continental lentils, lentils, olive lentils etc. Which gets confusing because green lentils are a completely different discus shaped lentil.
Real Puy lentils have DOC protection but those little grey green thingies can be widely sourced.

Which gets confusing because green lentils are a completely different discus shaped lentil. Yes.
Puy lentils have a distinct flavour.
Brown lentils and green lentils are more bland but can be made into tasty, satisfying meals.

Ok puy lentils are unique

my mum can tell the difference hence trying to track down the dried ones because there seems to have been a shortage!!

If you are struggling, there was a book years ago called Almost Meatless. The recipes did contain meat but it was minimal. There were a B3 burger that was beef, bean and bulger. There was a chicken salad that split the bulk with cauliflower I think. I bet you could find it online for next to nothing used.

They are, @Bruisername . I've only tried them once, so it might have been something else in the dish I didn't like. How do you use them?
23 Try our delicious Puy lentil recipes - delicious. magazine (deliciousmagazine.co.uk)
Puy lentils recipes - BBC Food
I have a Meera Sodha recipe book and I like it.

Ottolenghi's ragu recipe. Use it in lasagne, cottage pie or bolognese. It's by far and away the best meat free ragu I've ever had.
You have to trust the recipe. Both the ingredients list and method are very counterintuitive, but it works. It makes loads so you can batch up and freeze. It freezes very well.

https://thehappyfoodie.co.uk/recipes/yotam-ottolenghis-ultimate-traybake-ragu/

He doesnt mention the stock when it comes to part two of the bake, but does mention 150ml of water, and a litre of stock is a lot, is that right? So do you add a litre of stock and then also 150ml of the water?

Really delicious aubergine parmigiana with rocket salad. Yum!

I agree, and I’ve been vegetarian for over 30 years. If you eat meat, then enjoy it. Buy good quality meat from good quality sources and you’ll have done your bit.

And the best veggie meals are those from
cultures who naturally eat a lot of veg - Greek, Italian, Indian etc. They don’t have to be a substitute - they’re wonderful as a side or main, you just have to enjoy the flavours.