Serious vegetarians and vegans know that one of the main challenges in eating well is replacing the protein from meat with tasty veggie alternatives. Standard soy based meat replacement burgers and sausages can make life easy, but there are more exciting alternatives for fine food lovers that everyone will enjoy.
Take inspiration from abroad
Great meatfree flavours are often discovered by using recipes from countries that have a high proportion of vegetarians or vegans for cultural reasons. For example, many Hindus in India are vegetarian most or all of the time, using pulses and a wide variety of vegetables and spices to create endless flavour combinations so fantastic you won’t miss meat at all.
The Middle East is also rich in dishes that rely on pulses rather than meat for protein, famously using chickpeas to create falafels and houmous so delicious that many countries vie to be named as the best producers!
Experiment with Jackfruit
Jackfruit has come to prominence in recent years among flexitarians because its dense, fibrous texture replicates the firmness of meat. It’s great as a pulled pork substitute and readily takes on flavours such as barbecue or taco seasoning. Hint: jackfruit often comes canned in brine, so it’s best to fully drain and rinse the fruit before cooking with it.
Upgrade to protein super grains
Many Southern American and Middle Eastern grains are much higher in protein than traditional options like rice or couscous. For example, spelt is among the highest protein grains available, with over twice the protein of white rice. Bulgar wheat, quinoa and freekeh are also interesting options, either as warm or cold salad accompaniments.
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