vegetable gelatin

Can anyone help me find vegetable gelatin? Is anyone familiar with this product? Have you seen it anywhere?

I tried looking at Kosher gelatin figuring that it would likely be vegetable based but the Kosher gelatin I have found is made from fish. (Aside, would it taste fishy and make the dish fishy tasting?)

I also looked at pectin but I don't think a product called "fruit pectin" is the same as "vegetable gelatin". Besides, the pectins that are readily available have dextrose or other sweeteners in them. I am looking for something I can use in a savory recipe, not sweet.

Any help is very much appreciated! Thanks all! --Joy

Haven't tried fish gelatin, but doubt it would taste fishy (same as other gelatin doesn't taste like hoof - beef or Boxer).
As for 'vegetarian' gelatin, you could consider agar.

Thank you very much, sazerac, for the tip! This might work.

And thanks also to Rene G for the explanation of gelatin in the other thread.

panna cotta.... hmmmmm.......

--Joy, getting more inspired

There technically is no form of gelatin that comes from a vegetable source as the word gelatin refers specifically to an animal protein agent. Gelatin from fish does not taste fishy. Other gelling agents like agar, pectin, and carrageenan are carbohydrates and are produced from vegetable sources.

I've never used it myself, but when I dined at Green Zebra last year we had an avocado panna cotta and inquired as to the thickener used. The waiter said they used a "gelatin"- like product made from seaweed. He said the cooks hated it because it's much more difficult to use than real gelatin. I can't remember the name of the product, but I'm sure if you called the restaurant and asked they would tell you and may let you know their source (or a retail source if they know of one).

figmolly wrote:I've never used it myself, but when I dined at Green Zebra last year we had an avocado panna cotta and inquired as to the thickener used. The waiter said they used a "gelatin"- like product made from seaweed. He said the cooks hated it because it's much more difficult to use than real gelatin. I can't remember the name of the product, but I'm sure if you called the restaurant and asked they would tell you and may let you know their source (or a retail source if they know of one).

carrageenan?

figmolly wrote:The waiter said they used a "gelatin"- like product made from seaweed. He said the cooks hated it because it's much more difficult to use than real gelatin.

That would be the above mentioned carrageenan. It is good for thickening sauces, but it is difficult to get it to stiffen up like gelatin. Depending on what you are cooking, Xanthan Gum might work well, but you have to dissolve it in warm water first then keep stirring it while it thickens or it tends to get gloppy. Pectin requires sugar to work. There is a brand of pectin that works with calcium instead (Pomona's Universal Pectin), but I have heard it doesn't quite work as well as the real thing.