I don't think any meats can compete on price when compared to beans and chickpeas. I do think that cow/beef has a lot more possible configurations than beans though. And you can add great vegetable ingredients to beef. You can't add beef to a vegan meal.
That said, I'm open to vegan meals. It is a skill issue in that I am not as well versed in the recipes. What are your top 2? I like Daal and bean burritos.
Idk. I make a different bean chili in the pressure cooker every week with whatever veggies I can get and whatever variety of beans we have on hand (which is usually a lot because I'm fortunate enough to live in a place with an absurd variety of plant agriculture).
We vary the profile of the chili between a few indian-ish seasoning mixtures, this tasty african mixture with a ton of cumin and ras-al hanout, mexican-ish spices, and a few other blends. I use this to make a lot of burritos and tacos. Occasionally we'll mix them into patties but that's a huge chore. When my partner or I feel bored with these, we pick a place on a map and try to learn a recipe or two from there and then mix a chili with that dish's flavors.
Aside from the chili, we've been making a lot of indian recipes:
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this shit is amazing, but it's a rare treat for me:
skill issue
There are so many fabaceae that can be prepared in such a variety of ways that this should appear constructively absurd.
Another way to see it: "it does get boring pretty quick when it's just chicken and beef as the base of everything"
I don't think any meats can compete on price when compared to beans and chickpeas. I do think that cow/beef has a lot more possible configurations than beans though. And you can add great vegetable ingredients to beef. You can't add beef to a vegan meal.
That said, I'm open to vegan meals. It is a skill issue in that I am not as well versed in the recipes. What are your top 2? I like Daal and bean burritos.
Idk. I make a different bean chili in the pressure cooker every week with whatever veggies I can get and whatever variety of beans we have on hand (which is usually a lot because I'm fortunate enough to live in a place with an absurd variety of plant agriculture). We vary the profile of the chili between a few indian-ish seasoning mixtures, this tasty african mixture with a ton of cumin and ras-al hanout, mexican-ish spices, and a few other blends. I use this to make a lot of burritos and tacos. Occasionally we'll mix them into patties but that's a huge chore. When my partner or I feel bored with these, we pick a place on a map and try to learn a recipe or two from there and then mix a chili with that dish's flavors.
Aside from the chili, we've been making a lot of indian recipes:
this shit is amazing, but it's a rare treat for me: