Luscious lentil tacos. Photo: Jennifer Iserloh.

Apart from a big juicy steak, I think a lot of us associate meat with certain recipes. From burgers to tacos and meatloaf, meat adds flavor and texture to meals that meat lovers crave.

But I know quite a few vegetarians who cook for their meat-loving spouses and friends on a regular basis, as I do. I've always wanted to cook the dishes I crave, without having to make something separate when vegetarians come to dine. Here are my staple meat substitutions and how to use them. Now you can keep those classics on the dinner table without a trip to the butcher.

Chickpeas have a firm texture that makes them ideal for burgers. Use them directly out of the can -- just drain, then pulse in a food processor for a chunky base that works well as a ground meat substitution. When working with beans, remember to add some spice with lots of seasonings. I like to use Worcestershire and steak sauce that are both vegetarian but have the seasonings cooks usually pair with meat. A dash of hot sauce can also add depth and warmth to the dish.

More meat substitutes and my Luscious Lentil Taco recipe, after the jump.

Portobello mushrooms are an excellent meat substitute because of their texture. They also happen to contain amino acids that give the mouth that meaty or savory flavor most meat lovers crave. Portobello is my top choice, since it is one of the thickest, "meatiest" mushrooms around. To avoid a too-strong, muddy flavor use a spoon to scoop out the "gills" or the black portion underneath the mushroom cap before cooking. Try searing portobellos in a hot skillet with a little olive oil for about one minute, let them cool slightly, then bread as you would a cutlet. You can swap them for chicken in a classic chicken Parmesan recipe.

Lentils are inexpensive, easy to cook and can be a great substitution for ground meat. Does the vegetarian in your life miss meatloaf? Substitute cooked, mashed lentils for the meat in your favorite recipe. Be sure that the cooked lentils are fairly dry before you mash with the back of a wooden spoon, or try these lentil tacos (recipe below) for dinner tonight.

Tofu didn't really enthuse me until I learned to drain it. Go for the extra-firm version, and drain the liquid from the package. Place the block of tofu in a colander, and set a heavy saucepan directly on top. Rest 25 to 30 minutes until the tofu shrinks slightly and is firmer to the touch. Slice and use in your favorite recipe. I bread it to make vegetarian "chicken" nuggets for my neighbors and their son.

Luscious Lentil Tacos

Serves 4-5 (about 2 tacos per person)

1 tablespoon olive oil
1 cup onion, finely chopped
2 garlic cloves, minced
1/2 teaspoon salt
1 cup dried lentils, rinsed
1-ounce package of taco seasoning, without MSG
1 star anise pod
2 1/2 cups no-chicken broth or vegetable broth
1/2 cup jarred salsa
10 taco shells
5 small lettuce leaves, thinly sliced (about 1 ¼ cup)
1 large tomato, chopped (about 1 cup or 9 ounces)
1/2 cup shredded cheddar cheese

Heat the oil in a large skillet over medium-high heat. Add the onions, garlic and salt. Cook 3 to 4 minutes until the onion begins to soften.

Add the taco seasoning and lentils. Cook an additional minute until the spices become fragrant and the lentils are dry.

Add the broth and bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender.

Uncover the lentils and cook 6-8 minutes or until mixture is thickened. Mash lentils with a rubber spatula.

Spoon about 1/4 cup lentil mixture into each taco shell and distribute the shredded cheese evenly among the tacos. Top with two heaping teaspoons of the salsa, tomato and lettuce.

Learn more about Jennifer at skinnychef.com, and read her exclusive Slashfood blogs every Monday and Friday.