I think I’m like ninety something percent there. I’ve not been a meat fan for years, and generally prefer veggies anyway. I’ve recently given up cheese, which was really about the only dairy left. I’ve also been on a let’s try to avoid ultra processed foods.
My only real hang up is food people give me, or restaurants.
I’m not sure I can wear the vegan badge. I am interested in advice or good resources for your basic bastard daily diet staples, or any gotchas to look out for.
Cook noodles and red lentils in one pot. Strain the water. Add a can of tomatoes. Boom, pseudo-bolognese.
White beans are great in salads and such. You can get them pre-cooked in a jar. Just wash the glibber off, add a bit of salt, pop them into the microwave if you’re feeling fancy, and then throw them on top of your salad.
If you can find TVP in the shops, that’s also really versatile and hardly processed. Particularly bigger chunks of it are nice, because they’re chewy and you can sear them like meat for that extra flavor.
If your store has a Bob’s Red Mill section, it might be there.
I’m a big fan of TVP in spaghetti sauce, to give a bit of chewy texture. You can also use it to replace the meat in shepherd’s pie, or anywhere else ground meat provides texture but is overwhelmed by other flavors.
The shelf stable aspect is a huge selling point for my household.
I think I’m like ninety something percent there. I’ve not been a meat fan for years, and generally prefer veggies anyway. I’ve recently given up cheese, which was really about the only dairy left. I’ve also been on a let’s try to avoid ultra processed foods.
My only real hang up is food people give me, or restaurants.
I’m not sure I can wear the vegan badge. I am interested in advice or good resources for your basic bastard daily diet staples, or any gotchas to look out for.
You don’t need to self identify as vegan or call yourself vegan. You’re already doing more than most people, and that’s great.
Well, legumes. 😅
Some of my classics:
What part of the store would you find tvp?
In the shops where I can get it, they have it in a separate aisle for vegan and gluten-free foods.
Could also be nearby to tofu, so potentially in the Asian food section (even though TVP isn’t an Asian invention).
If your store has a Bob’s Red Mill section, it might be there.
I’m a big fan of TVP in spaghetti sauce, to give a bit of chewy texture. You can also use it to replace the meat in shepherd’s pie, or anywhere else ground meat provides texture but is overwhelmed by other flavors.
The shelf stable aspect is a huge selling point for my household.