My friend Mandy has just switched to a plant based diet, so I wanted to share my top vegetarian and vegan ingredients that should make the move easier.
These days it’s easy to replace meat with vegetarian and vegan alternatives:
- Massell vegan stock cubes that taste just like chicken and beef stock.
- Quorn mince (available in the frozen section at Coles and Woolies) is a great alternative to mince beef and with a splash of Worcester sauce and some beef stock added, even meat eaters can’t tell the difference.
- Linda McCartney rosemary sausages (frozen) are great for BBQs.
- Meat free burger patties make great replacements for hamburger patties. My favourite is the Bean Supreme Black Bean & Beetroot Burger.
- There are loads of frozen vegetarian schnitzels available – my favourite is Fry’s Meat Free Schnitzels With Soy & Flaxseed (Coles & Woolies).
- Tofu absorbs the flavour of whatever you season it with, although I’ve never been a huge fan I’ve finally found a way to make tofu taste great. I marinate it in Japanese Ponzu sauce with ginger and garlic for a few hours and then fry it in coconut oil until it’s crispy. It’s so good I eat it just like that and if there’s enough left I add it to salads, stir frys or any recipes with chicken strips. If you bake it first it becomes even more crispy.
Stock up on:
- Ponzu sauce (for marinating tofu)
- Organic tofu
- Fresh Ginger for marinating tofu
- Almonds (bulk buy at Aldi) for making your own almond milk
- Dessicated coconut
- Coconut oil
- Dried beans – red kidney beans, chick peas, borlotti beans (white kidney beans), red lentils, black beans soup mix, barley
- Thai red curry (find fish free options)
- Basel or sundried tomatoe pesto
- Sweet potatoes
- Brown rice
- Wild rice
Kitchen appliances that can help:
- Nut milk bag
- Nutribullet for smoothies
- Food processor for chopping vegetables
- Hand blender for hummus
- InstaPot or other electronic pressure cooker