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[quote=Anonymous][quote=Anonymous]I’ve never tried boiling vegetarian mince before. I’d be a little worried it might fall apart in the broth. In op’s case of Greek meatball soup, I’d probably air fry the meatballs or pan sear them separately and add them to the broth at the end.

Generally, when making both veg and non-veg soups/stews/gumbo/etc, I usually use vegetarian broth for all, and portion out some of it early on for the veg version. Then you can add meatballs/fish/whatever to the ‘normal’ pot per the recipe. With the veg version, I often change the order around so that tender veggies don’t get overcooked.[/quote]

Given that the meatballs in this case contain uncooked rice that boils along with the meat I don’t think air frying or pan frying is the answer.

But more to the point, what is happening now is that either I  am serving the same handful of foods that are vegetarian but all the kids with eat, like a lentil bolognese they all like, or breakfast for dinner; or I am making my regular meals and then also making a vegetarian version (I make homemade chicken nuggets, and home made chickpea nuggets), or I add a second form of protein.  The latter two are time consuming and make me feel like a short order cook, plus if the food is complicated it takes a lot longer to make two versions, but the first makes it feel like we are missing out on variety which the kids don’t seem to mind but I do.

I realize the long term solution is to just find a bunch of vegetarian meals everyone will eat but it took me a long time to build up a repertoire of foods that are varied and we all like and I can make kind of efficiently.[/quote]

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