Post Punk Kitchen Forum

While browsing callaloo and pepper pot recipes (Jamaican things) I stumbled upon the Philadelphia Pepper Pot.

Does anyone have any comment about veganizing dishes like this? Obviously, there's a meat substitution issue (I'll check the Asian market for tripe-alternatives, but...) and there's also the suet/lard issue. I'm a total n00b, and mostly just curious about how to approach this sort of dish. I'm not sure I have the tools or skills to actually try it.

lard would be with shortening (spectrum is non-hydrogenated I beleive). I'm not sure about vegan tripe, that'd be kind of scary. Although if it was ok... menudo would be what I'd do.

My thread's title needs at least one more word. oops.

For the texture part of the veal maybe green jackfruit, the flavor use some sort of beef style veggie broth... for the tripe, um, maybe a combination of some kind of yuba and those tofu noodles?

I recently made menudo with some dehydrated soy square things that were kinda tripey in texture. The bag says Vege USA Steak Item M16P. Found it at the Chinese grocery if that helps any. Seitan could be veal. Just use shortening for lard like linanil suggested.

Gee, this almost seems do-able. I'm gonna look for the wonderfully-named "Vege USA Steak Item M16P" this week when I hit the Asian market.