Did you know that almost 1 in 10 Australian’s are following a Vegan diet? I knew the numbers were high but this is a lot of people embracing a plant-based diet.

I like to have a few meals a week that are just vegetable-based, some with fish and others with meat (yes I am sorry I am a meat-eater, however, I don’t have it all the time)

Today is World Vegan Day and there are many benefits for changing your diet to be more plant-based.  Click on the images to be taken to the recipe on Flannerys website.

Some benefits of a plant-based diet:

• Lowers risk of heart disease and cardiovascular disease
• Helps lower cholesterol
• Helps improve blood sugar/control it
• People with a plant-based diet tend to have a lower body mass index/can help with weight loss
• Increasing your intake of fruit, vegetables, grains, and seeds can help to lower your risk of cancer.
• Reduce your intake of saturated fats and allow you to eat good fats.
• Also, you can choose from fresh and local produce that will cut back on transport and support local businesses.

Maddie Bingham’s top vegan summer BBQ food swaps:

• Replicating fish with banana blossom
• Swap pulled pork for jackfruit
• King oyster mushrooms instead of scallops
• Tofu with nori on one side for a fish fillet
• Make your own ‘burgers’ or ‘sausages’ with mushrooms, walnuts, herbs, spices, and liquid.

Maddie also recommends the below:

“For home-made vegan sausages, burgers or patties, I blend mushrooms and walnuts to make a base and add in heaps of herbs, spices and a bit of water and vegetable stock to make it a mushier so you can bind it or roll it into sausages or patties.

“You can also replicate pulled pork with jackfruit, fish with banana blossom; or use King oyster mushrooms instead of scallops. I also make fish burgers with tofu. You just cut up a bit of tofu in the shape of a fish fillet, stick nori to one side of it, batter it and fry it. It tastes like fish because it’s got the seaweed in it.

“To complement it, make a gorgeous salad and a bulkier vegetable dish like miso on the pumpkin. To make that, slice the pumpkin into wedges and glaze it with a miso paste, some roasted sesame oil and a bit of maple syrup. Delicious.”

Get some tasty recipes on Flannerys Website

What are you going to make on World Vegan Day?  Let us know.

Get some great plant-based cookbooks 

 

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