Sooo, I went and googled vegetarian gelatin, which is a bit of an oxymoron but anyway. I buy agar-agar in chinese supermarkets in long thin blocks (it's what I know) and use about 2 inches per recipe (not very precise, sorry).
There are a number of vegetarian-appropriate setting agents on the market — among them agar-agar (powder, strips, or flakes from a sea vegetable), arrowroot (a starchy powder from the tropical tuber of the same name), guar gum (the product of East Indian seed), Xanthan gum (a corn extract), kudzu (a starchy powder from the plant’s tuber), and certain ground nuts and seeds. Most (but not all) kosher gelatins are also vegetarian
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