Premium vegan ready meal brand launches in the UK

From fdiforum.net

Irish ready meal and convenience food producer, Swift Fine Foods, has launched a new range of premium vegan ready meals into the UK retail sector, under the new brand Cook Republic.

The new range, created by Simon Maddrell, founder of UK-based innovation consultancy Orbit&Anchor, has been specifically developed to capitalise on the growing consumer demand for fresh, healthy and convenient vegan meal options.

It is now available in 5,280 stores nationwide after securing listings in Nisa, Costcutter, SuperValu, Mace and Centra.

The range includes four unique variants: Tofu, Garlic & Bok Choy Noodles; Black & Red Lentil Casserole; Roast Aubergine & Couscous; and Cauliflower & Chickpea Tagine.

With 24% of consumers actively looking for vegan or vegetarian products, and 14% of people now identifying as flexitarian, the Cook Republic meets the demand for high-quality, yet cost-effective vegetarian and vegan ready meals.

“At Swift Fine Foods, we’re continuously researching and innovating to meet the ever-evolving demands of consumers. We know consumers are increasingly on the look-out for convenient meat-free meal options and we worked hard with Orbit&Anchor, a team of retailers, nutritionists and chefs to develop four high quality, well-balanced recipes, which are fresh, healthy and deliver on flavour,” said Eddie Warke, National Accounts Manager UK & Ireland at Swift Fine Foods.

“We pride ourselves on quality and are excited to launch the meals into the UK market. Everything we do is anchored in research and insight, so we’re confident these products will be well received by a wide range of customers, from vegans and vegetarians, to the growing number of flexitarians who are making a conscious effort to cut down on their meat consumption.”

https://www.fdiforum.net/mag/launches/premium-vegan-ready-meal-brand-launches-uk/

Tesco targets 300% rise in vegan meat sales

From bbc.co.uk

                                                        Image copyright Getty Images

Tesco has set a target to sell four times as much meat alternative protein by 2025 as demand for vegan products climbs.

The supermarket giant wants a 300% boost in sales compared with 2018 as part of a sustainability drive.

It will aim to sell more plant-based sausages and burgers, as well as products designed to emulate meat.

The UK market for meat alternatives could be worth more than £1.1bn by 2024, according to analyst firm Mintel.

Tesco said meat and dairy production had a "significant impact" on environments such as the Amazon and Cerrado regions of Brazil, and "is acknowledged as a major contributor to climate change".

The UK's largest retailer aims to introduce more plant-based product lines, as well as selling more of the lines it already stocks, a spokesman said.

These include "ready meals, breaded-meat alternatives, plant-based sausages, burgers, quiches, pies, [and] party food".

Tesco said it wanted to focus on making the products affordable and innovative. It will also stock meat alternatives alongside meat - "for example Richmond sausages and Richmond plant-based sausages to feature together," it said.

It will also start to publish sales of plant-based proteins as a percentage of overall protein sales every year.

Tesco chief executive Dave Lewis said: "Our transparency on protein sales and our new sales target for meat alternatives gives us the platform to becoming more sustainable and will provide customers with even more choice."

Tesco set its target to sit alongside measures it has developed in partnership with environmental charity WWF.

Tanya Steele, WWF chief executive, said: "Tackling the environmental impact of what we eat and how we produce it has never been so urgent.

Earlier this month a WWF report said that wildlife populations have declined more than two thirds in the last 50 years.

Ms Steele said: "The food system has been identified as the biggest culprit, but also presents one of the greatest opportunities to reverse this trend; rebalancing our diets is a critical part of that."

Tesco has also been taking a number of steps to reduce food waste, including a partnership with food-sharing app Olio.

Between 2014 and 2019 sales of plant-based foods in the UK sales of grew 40%, from £582m to an estimated £816m, analyst firm Mintel said in January. It expects sales to be more than £1.1bn by 2024.

All of the UK supermarkets are making moves aimed at making their businesses more environmentally friendly.

In January, Asda started trialling refills at a sustainability store, and Sainsbury's pledged £1bn to cut emissions to zero by 2040.

In August, Morrisons said it was considering ditching all of its plastic bags for life.

https://www.bbc.co.uk/news/business-54338754

Meat-Free Giant Quorn Launches Vegan Pepperoni

From plantbasednews.org

The veggie brand says its latest product has a 'delicious smoky flavour' and is 'perfect' in wraps, sandwiches, and on pizza

Meat-free giant Quorn has added vegan pepperoni to its deli range.

The plant-based slices, which are free-from gluten and soy, are available in select Sainsbury's stores across the U.K - retailing at £2.20 for a 100g pack.

'Delicious smoky flavour'

According to Quorn, its vegan pepperoni is 'perfect' in wraps, sandwiches, and on pizza due to its 'delicious smoky flavour'. 

The brand used to offer a vegetarian pepperoni which contained egg and cow's milk - but it is now 'unavailable' on Sainsbury's website.

Vegan deli range

Quorn debuted its vegan deli range, which features chicken and ham slices, back in 2018 - in response to more consumers opting for plant-based food.

Speaking to Plant Based News, a spokesperson for Quorn said: "As the vegan trend continues to boom, Quorn can add some versatility with two new deli lines.

"Vegan sandwich fillings are hard to come by - or were in 2017 - but Quorn has come up with the ultimate lunchtime solution with its new products."

https://www.plantbasednews.org/lifestyle/quorn-launches-vegan-pepperoni

Germany is the sixth-best country in the world for vegans

From iamexpat.de

An international cooking website has named Germany the sixth-best country in the world for vegans, with both Berlin and Hamburg making it into the top five for vegan-friendly cities.

Veganism in Germany

Chef’s Pencil, a website for professional chefs that publishes reports on news and trends within the catering industry, has published a study highlighting the best cities and countries around the world for vegans. Using Google Trends, the site found that the popularity of veganism was at an all-time high. 

In their rankings, Germany was awarded sixth place, beating out the likes of the Netherlands and the United States. Germany has a growing vegan and vegetarian population, with nearly 10 percent of the population sticking to a vegetarian diet, and 1,6 percent eating vegan - the highest rate in Europe.

The country might be known for its sausages and schnitzels, but it has become a leading producer of meat substitutes, and is doing more and more to provide meat-free and plant-based alternatives for its inhabitants.

Berlin and Hamburg 

Impressively, four German cities made it into the top 15, and while Leipzig and Cologne perform respectably (7th and 10th place, respectively), the best cities in Germany for vegans are Berlin and Hamburg. Both cities have secured joint-fifth place, sharing the spot with Amsterdam. 

In 2017, Berlin was labelled the vegan capital of the world, boasting over 50 vegan-only restaurants and more than 300 eateries providing vegetarian or vegan options. While Berlin was one of the first cities to embrace veganism, Hamburg, on the other hand, has recently and enthusiastically embraced plant-based diets, and is adapting its culinary scene to provide more options for the vegans (and vegetarians) of the world.

The best cities and countries in the world for vegans

The top 15 cities around the world for veganism are: 

1. Bristol
2. Portland
3. Edinburgh
4. London
5. Berlin; Hamburg; Amsterdam
6. Manchester
7. Leipzig; Vancouver
8. Seattle
9. Tel Aviv
10. Cologne
11. Adelaide
12. Glasgow

The top 15 countries around the world for veganism are: 

1. The United Kingdom
2. Australia
3. Israel
4. Austria
5. New Zealand
6. Germany
7. Sweden
8. Switzerland
9. Canada 
10. Ireland
11. The Netherlands
12. The United States
13. Denmark 
14. Finland
15. Chile

https://www.iamexpat.de/lifestyle/lifestyle-news/germany-sixth-best-country-world-vegans

Meera Sodha’s vegan recipe for Italian baci biscuits

From theguardian.com/food

You won’t need to keep your distance with these light and crumbly Italian hazelnut biscuits with a buttery, chocolate ganache filling

When I decided, some time ago, to write a recipe for these Italian baci di dama, or “lady’s kisses”, I didn’t imagine quite how unfashionable the suggestion of giving people kisses might become. But, of course, these are not real kisses: they are light, delicate and crumbly hazelnut biscuits sandwiching a buttery, chocolate ganache. And, right now, they are exactly what is needed: therapy to make and a sweet salve to share with those you live with.

Toasted hazelnut baci

The rolling and sandwiching of these biscuits takes some time (which isn’t a bad thing), so put on your favourite audiobook or podcast and get comfortable.

Meera Sodha’s toasted hazelnut baci. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Louie Waller. Food assistant: Katy Gilhooly. Photo assistant: Sam Reeves.  

Prep 5 min
Cook 1 hr 30 min
Makes 25

150g hazelnuts, blanched
130g plain flour
20g cornflour
¼ tsp salt
80g golden caster sugar
75ml sunflower oil
50g 70% dark chocolate (suitable for vegans)
1 tbsp hazelnut butter

Heat the oven to 180C (160C fan)/350F/gas 4. Spread out the hazelnuts on a baking tray and roast for 12-15 minutes, until deep golden (if you can only find ones with their skins on, keep them in the oven for a little longer, then rub off the skins with a tea towel while the nuts are still hot), then remove and leave to cool.

Once the nuts are cool, tip them into a food processor and line the same baking tray with greaseproof paper. Grind the nuts to very fine crumbs – a little texture is fine, but don’t let them get to the greasy stage – then tip into a large bowl with the flour, cornflour, salt, sugar and oil. With clean hands, mix everything to combine and bring it all together into a ball (with a little kneading, if need be).

Pull off small, marble-sized pieces of dough (about 8g each) and gently roll them into balls – they may be a bit crumbly, but should roll together with very little pressure. Put on the lined tray about 5cm apart – you may need a second tray, or to cook them in batches – then bake in the middle of the oven for 12 minutes, until firm to the touch. Remove and leave to cool on the trays.

Once cool, turn half the biscuits upside down. Break the chocolate into small bits and melt in a bowl set over a pan of simmering water (or melt it in short bursts in the microwave). Once the chocolate is evenly melted, stir, set aside for 10 minutes, then stir in the hazelnut butter. With a teaspoon, put button-sized blobs of the chocolate mix on the upside-down biscuits, then gently sit the other halves on top. (If your chocolate filling hardens while you’re doing this, gently re-melt it for a few seconds, and continue.) Eat straight away with a coffee, or store in an airtight container, where they’ll keep for a good few days, if given the chance.

https://www.theguardian.com/food/2020/sep/26/meera-sodha-recipe-italian-baci-chocolate-biscuits-new-vegan

Asda to become first UK supermarket to launch ambient vegan aisle

From veganfoodandliving.com

Asda is launching over a hundred new vegan products this week which will be displayed in two dedicated vegan bays filled entirely with plant-based products

The number of vegan products available in the UK is booming with almost a quarter of new food launches in 2019 suitable for vegans. Whilst this leaves us with plenty of choice, it can mean we spend a long time shopping in supermarkets trying to find vegan-friendly products on the shelves amongst non-vegan products.

Both Waitrose and Iceland have launched chilled and frozen aisles dedicated to plant-based products to help vegans easily find suitable products as well as to entice the growing number of meat-reducers and flexitarians to opt for veggie options.

Now Asda is making it even easier for vegan shoppers to identify which products they can purchase as it gets set to become the‘first UK retailer to launch ambient vegan aisle’.

The supermarket is launching over a hundred new ambient vegan products across 359 of its stores this week, all of which will be displayed in two brand new dedicated plant-based bays.

The new ambient aisle will make it quicker and easier for vegan shoppers with one bay dedicated to savoury vegan products including proteins, cooking sauces and condiments, whilst the other will be home to snacks and sweet lines.

As well as launching a range of own-brand products such as rice and lentil bowls, the retail giant will also be adding new lines from brands such as Mrs Crimble’s and Vego, an exclusive falafel mix from Bosh and the two tempting new vegan Galaxy chocolate bar flavours.

‘Quick and simple shopping experience’

Speaking to The Grocer, Asda buying manager, Sarah Thornewill, said:“We understand that customers want a quick and simple shopping experience, and this shouldn’t be restricted by dietary requirements,”

“By merchandising all our vegan items together, we hope to save customers time and offer inspiration, whether for those following a plant-based diet, or those looking to reduce their meat consumption.”

Earlier this year, Asda launched a huge new range of own-brand vegan ready meals, pizzas, snacks and food-to-go options and has seen searches for vegan lines on Asda.com rise by an impressive 275% since last year.

https://www.veganfoodandliving.com/news/asda-first-uk-supermarket-launch-ambient-vegan-aisle/

Excellent sources of protein for those on a vegan diet

From indianexpress.com

"Try to mix and match all these vegan protein sources and make sure you eat at least 20 per cent of your calories from protein," said nutritionist Rashi Chowdhury

If exercise helps build strength and flexibility, it is one’s diet and nutrition intake that builds health and energy. While there are different types of diets that may help one achieve the desired results, many people tend to believe that there are not many adequate sources of protein for vegans. Nutritionist Rashi Chowdhury debunks the myth and lists some commonly found sources of protein for vegans that are also lighter on the gut.

Pistachios

Pistachios make for an excellent high-protein snack on the go. You can also use them in your favourite recipe. They’ve got 25 grams of protein per cup.

Almond butter

Almond butter contains more fibre, calcium, potassium, and iron than peanut butter. Add a scoop of almond butter to your oatmeal, smoothie, or slather it on top of a banana or piece of sourdough toast. Contains seven grams of protein per two-tablespoon of serving.

Pea protein powder

Pea protein is a popular vegan protein option. It’s easy to digest, and a good source of arginine (an amino acid the body needs to build muscle), and branch chain amino acids (protein compounds that can delay fatigue during exercise). Add some to your post-workout smoothie. Contains 14 grams of protein per two teaspoons of serving or one scoop.

Spirulina

Spirulina, a blue-green algae that is available in the form of powder, capsule and tonic, can help regulate blood sugar, blood pressure and cholesterol. (Source: Getty Images/Thinkstock)

Another rich source of protein, spirulina is a worthy addition to your morning smoothie or juice. Contains a hefty 57g per 100g, but the average serving is between 1-3 grams.

Chia seeds

Chia seeds pack a surprising amount of protein, and are also high in fibre. Contain five grams of protein per two teaspoons of serving.

Sesame seeds

Sesame seeds are rich in lignans that may help burn fat as they cause the body to release more fat-burning liver enzymes. They are also an excellent source of vegan protein. Contain five grams of protein per three teaspoons of serving.

“Try to mix and match all these vegan protein sources and make sure you eat at least 20 per cent of your calories from protein,” she said.

https://indianexpress.com/article/lifestyle/health/vegan-diet-sources-protein-6562500/

Survey Reveals Top Countries & Cities in the World for Veganism in Our Post COVID World

From vegconomist.com

Chef’s Pencil has once again compiled data from Google Trends regarding the popularity of veganism in different countries and cities in the world, stating that interest is “at an all-time high, surpassing the prior all-time high registered in 2019” and that “veganism is now twice as popular as it was just five years ago“.

It is highly interesting to see how the markets have changed since the impact of COVID around the world and how it has influenced consumers to increase their plantbased foods and decrease their meat intake. Click here to read previous findings by Chef’s Pencil and compare them to 2020.

Also what is interesting to note is that the Google Trends analysis included all search categories related to veganism, to include all related searches in all global languages. As well as revealing the updated list of best vegan countries, Chef’s Pencil also analysed the best cities in the world in terms of popularity scores based on Google searches. The top five cities in the world were shown to be:

1 – Bristol, 2 – Portland, 3 – Edinburgh, 4 – London, and 5 – Amsterdam.

1. United Kingdom

Home of some of our most loved brands including The Vurger, One Planet Pizza, Meatless Farm, and countless others. It was shown that during lockdown this spring, vegan alternatives became increasingly popular in the UK, with one in 5 UK consumers reducing meat consumption, and a statistic from Finder showing that 39% of Britons plan to further reduce their meat consumption after the crisis.

In June, it was revealed by Mintel that a quarter of British millennials reported that COVID-19 made a vegan diet more appealing.

2. Australia        

The third fastest growing plant-based market, home to emerging brands such as Fenn Foods – producer of a plant-based carbon neutral mince, Fable, and Made With Plants to name a few. Convenience store chain 7-11 even sells a range of vegan sandwiches in Australia.

3. Israel 

Most definitely the biotech home for many of the foodtech brands creating the future of our food system. Remilk is rethinking the concept of milk; SavorEat is creating a new generation of meat, and Yemoja is producing algae on a large scale in order to address the need for sustainable proteins. Enter Israel into our search bar to see many more.

4. Austria

An emerging market which was not on the previous top ten. According to the report, 1.2% of the population live a vegan life in Austria.

5. New Zealand

This meat-loving country is also a nature-loving nation, and consumers here are gradually realising the benefits of plantbased and are decreasing meat intake. Most notably, Sunfed Meats debuted their vegan beef and bacon to an audience of committed meat-eaters at Meatfest last year, and incredibly, theirs was the most popular stand at the entire festival.

6. Germany, 7. Sweden, 8. Switzerland, 9. Canada, 10. Ireland

https://vegconomist.com/market-and-trends/survey-reveals-top-countries-cities-in-the-world-for-veganism-in-our-post-covid-world/

A new vegan grocery store has opened in London – and it’s targeting meat-lovers

From metro.co.uk

If there’s one thing the vegan community isn’t great at, it’s bringing non-converts into the fold. Shops, restaurants and brands are geared towards people who have already got the message, rather than trying to persuade meat-eaters to give plant-based living a pop. That’s exactly why a new grocery store has opened in London which is aimed at non-vegans. The Good Kind is based in Enfield and has been designed to make it easier for people to transition to a plant-based diet. 

It’s not just for vegans, it’s for ‘those who want to eat less meat but don’t know where to start’. ‘We know it’s not easy knowing where to look for alternatives yourself so we’re here to guide you,’ the store said. ‘We’re here to make it exceptionally easy to eat less meat.’ To help newbies, the staff are on hand to guide you toward meat and dairy alternatives that actually ‘taste incredible’, with the floor being divided into four zones. 

The ‘Transition Zone’ is aimed at new vegans and meat-eaters – packed with Beyond Burgers, fish-free sushi and plant-based cheeses. Then you’ve got the ‘Good-For-You Snack Zone’, which is full of healthier snacks such as Brave chickpeas, mushroom crisps and BEPPS Black Eye pea puffs.

The ‘Sweet Indulgence Zone’ is a gelatin-free and dairy-free sugar haven while the ‘Relaxation Zone’ is the store’s cruelty-free beauty section. It’s important that there’s a lifestyle section, because veganism is a lifestyle and not a diet – something newbies might not be totally au fait with. By having plant-based soaps, low-impact creams and organic salts on offer, the store can help people to make small changes to their beauty regimes as well as their plates. ‘We make eating less meat easy, fun and delicious,’ The Good Kind said. ‘It’s overwhelming and confusing at first. ‘You don’t know where to start, where to look, what’s good. We’ve been there.

‘The Good Kind is here to help you find the best alternatives. There are alternatives to everything. It’s out there, we’re here to guide you to the best.’ Now that’s the kind of inclusive, non-judgemental activism we like to see!

https://metro.co.uk/2020/09/19/new-vegan-grocery-store-opened-london-targeting-meat-lovers-13294227/

The Best Cooking Tools for All Your Vegan Staples

From vegnews.com

The right tools and know-how separate the clumsy home cook from the celebrated domestic chef. Here’s what to buy and how to use it

Cooking is both an art and a science, but getting assistance from the right kind of gadget makes the whole process effortless and fun. With a sturdy vegetable chopper and a reliable food processor, there’s no need to master delicate knife skills—the tools will do the work in less than half the time it would take you to julienne all those carrots. Whether you cook from home every day or identify as a more casual cook, here are nine culinary tools to help you excel in your vegan kitchen.

1. High-quality blender
Vegans make more than smoothies with a blender, so it’s essential to purchase one with a lot of horsepower. Blendtec and Vitamix are the leading brands, and while they aren’t cheap, they are built to last—and they will save you from frustrating burnouts with other blenders as you try to pulverize cashews for a vegan cheesecake. Once you realize the potential of a high-powered blender, you’ll use it every day to make soups, sauces, vegan cheeses, desserts, and even smoothies, too.
Use it to make: Cherry Swirl Cheesecake by Rachel Carr

2. Juicer
Tired of spending $7+ for your daily juice? Make your own. You’ll want a juicer that is easy to clean and does not clog up on hard fibres. To find your perfect fit—and for juicing tips—check out our Ultimate Guide To Juicing.
Use it to make: 8 Easy Juicing Recipes to Get You Started by Wholefully

3. Chopper
If chopping, dicing, julienning, and slicing sounds like a chore, a decent chopper will significantly cut down your laborious tasks in the kitchen. This tool can also reduce the risk of cutting yourself if your knife skills aren’t up to speed. Check out this comprehensive chopper review to find the one that best fits your needs.
Use it to make: Vegan Sweet Potato Chili by Carol Hee Barnett

4. Food processor
In addition to a blender, you’ll find it helpful to have a food processor for tasks such as grinding and chopping. While we wish one device could do it all, a blender is just too powerful for applications such as making salsa, preparing pie crusts, grinding nuts, puréeing pesto, or finely chopping vegetables. Unlike the blender, you don’t need to pony up for the Ferrari equivalent of a food processor. A mini-sized version works just fine for most single or two-person households—unless you’re into batch cooking, in which case it’s time to go big.
Use it to make: Detox Salad by Oh She Glows

5. Pressure cooker (aka Instant Pot)
Even if you’re working from home, few have the time or patience to dedicate to slow-cooking lentils, beans, stews, or grains. This tool makes home cooking virtually fool-proof—just dump ingredients in, set the timer, and in about 20 minutes something magical happens and dinner is ready.
Use it to make: 7 Instant Pot Recipes You Need to Make This Instant by Hope Nelson

6. Steamer
This classic gadget is for more than just vegetables—it opens up your world to wontons, dumplings, tamales, and more. Traditional bamboo steamer baskets are the Swiss Army knife of steamers, but electric ones work well if you’re sticking with veggies. Pro tip: if you’re not steaming kabocha squash or eggplant, you need to give it a try. While oven-roasting can often be hit-or-miss with these veggies, steaming makes them perfectly tender every time.
Use it to make: How to Make the Best Vegan Tamales by Sweet Simple Vegan

7. Cast iron skillet
Don’t be intimidated—this hefty pan that could double as a weapon will soon become your most treasured kitchen appliance. You’ll use it for everything from pan pizza to pancakes. Like the blender, when you take care of this tool, it will last a lifetime, so it’s worth an investment. Look for a heavy, pre-seasoned pan with two handles so you can safely pick up the skillet—these things are heavy.
Use it to make: Hash Brown-Crusted Vegan Frittata by Jackie Sobon

8. Air fryer
You may be sceptical of this seemingly superfluous kitchen technology. Use it once, and you’ll understand why it’s worthy of your precious counter space. Not only can you cook a wide variety of foods with an air fryer, you can dramatically cut down the cook time. While sweet potato wedges take upwards of 45 minutes in the oven, an air fryer can crisp them up in 20. It’s also an essential tool for the oil-averse because your food won’t come out dry if you skip it. This machine can transform tofu, flash-fry potatoes, and even bake desserts (hello, chocolate cake and churros).
Use it to make: 7 Vegan Air Fryer Recipes by Tanya Flink

9. Sharp chef’s knife
A sharp knife is a safe knife. It may sound like an oxymoron, but a sharp knife makes for a clean cut and less slippage. A solid, six-inch chef’s knife is invaluable in the kitchen. If you cook every day, you’ll use it every day. Keep it sharp and stored in a safe place. Pro tip: always hand-wash your knives. The dishwasher will make them dull, and, consequently, a kitchen hazard.
Use it to make: Vegan Chimichurri Sweet Potato Bowl by Gena Hamshaw

https://vegnews.com/2020/9/the-best-cooking-tools-for-all-your-vegan-staples

Top butchers explain how to make great vegan meat

From 10best.com

Meat alternatives are constantly being improved

Vegan meat has come a long way since Boca Burgers were the most innovative option for those seeking plant-based alternatives to products normally made from animals. And vegan meat sales are way up this year, partially due to the pandemic.

With stellar vegan butcher shops popping up all over the country and vegan steaks so realistic they bleed, it’s never been easier to choose clean eating over animal products.

But what does creating successful plant-based meats look like? To get answers, we spoke with five leading vegan butchers to find out.

Most vegan butchers aren’t looking for an "exact match" so much as total satisfaction

Vegan BBQ sandwich — Photo courtesy of iStock / bhofack2

Many vegan butchers aren’t looking to exactly replicate animal protein so much as use their flavour profiles to create a unique culinary experience. Monk's Meats uses a variety of different plant proteins (like wheat, chickpea, soy and mushrooms) and a number of different techniques (like steaming, smoking, brining, braising and grinding) to create a meaty texture for their customers.

But the butchers at Monk's are more interested in replicating culinary processes and techniques than recreating animal meats. "Our flavour profiles are designed to work with different spices and traditions and our 'cuts' are meant to stand up to smoking, grilling, braising, stewing, brining, etc.," explains Chris Kim, co-founder of the Brooklyn-based vegan butcher shop.

Kerry Song, founder of southern California-based vegan butcher shop Abbot’s Butcher has a similar attitude. "We don’t want to be an exact match, because we aren’t an animal protein...but at the same time, we use the animal product as a North Star, as we think about the flavour profiles and mouthfeel of each ‘meat’ we craft," Song says.

Crafting a successful vegan meat isn’t just about taste

Animal flesh all has different amounts of protein, fat and sugar that combine to give each meat a distinct taste. In the end, though, a lot of the taste comes down to the seasoning.

“Chorizo includes ancho chili powder, cinnamon and bay leaf, for example. All American breakfast sausage includes sage, red pepper flakes and paprika," says Kale Walch, co-founder of the award-winning Minneapolis-based vegan butcher shop, The Herbivorous Butcher.

Sadrah Schadel – co-founder of the Asheville, North Carolina-based vegan butcher shop No Evil Foods – notes that the experience of meat also has "a heck of a lot to do with smell," so in addition to playing around with different ratios of ingredients to emulate a variety of textures and mouthfeels, No Evil Foods focuses on replicating the scent of animal meats.

"A lot of our work is done by hitting visual markers and matching aromas closely associated with the animal protein we’re aiming to replicate," Schadel says. "An Italian sausage doesn’t have the same texture or mouthfeel as a fresh-style chorizo, so we don’t simply use the same base recipe and switch out the seasonings."

Peter Fikaris – co-founder of the Berkeley, California-based vegan butcher shop, The Butcher’s Son – recognizes the olfactory side of meat-eating as well.

"When I ate chicken, I remember it having a slight pull on my tongue when eating. It was fatty and moist but had an odd dryness to it – the flavour was more in my nose than my mouth," Fikaris says. “It made my teeth sort of have this pulsating feeling after a few bites, like I was craving more of that particular chewing sensation."

It’s details like these that The Butcher’s Son works to recreate.

Certain vegan meats are harder to make than others

Plant-based meats that require several steps or a variety of methods, such as marinating or smoking, are often more challenging and more time-consuming – but No Evil Foods goes for it anyway, doing things like smoking pulled "pork' over real hickory wood.

"We’re basically creating meat without the animal, which means that we need to start from scratch every time," Schadel says.

The biggest challenge for The Butcher’s Son isn’t just replicating the taste, look and texture of animal meats – it’s also about knowing how your vegan meat cooks, how it cools down, and how it feels when you’re eating it during different cooling periods.

"It may look and taste great hot, but turn into a stiff piece of gluten or a chalky mushy piece of coconut oil-saturated pea protein after 15 minutes of sitting," Fikaris says. Getting it exactly right – at any temperature – requires trial and error, and is often a delicate balance of ratios and timing akin to baking.

Walch says certain plant-based meats require a multi-day process and some even have to set overnight. "Maintaining the shape we want and making sure it maintains the right flavour balance throughout the process is very labour-intensive," Walch explains.

He also notes that chicken, despite its overwhelming popularity, is one of the most precarious plant-based meats to work with. "Vegan chicken is delicate, so we don't treat it as harshly as we would the vegan pork or beef products," Walch says.

Best-sellers depend more on the butcher and less on the particular meat

For The Butcher’s Son, the top-selling menu items are always chicken. "I don’t know what it is about chicken, but if you got it, they want it. I’m convinced that if you’re looking to run a successful business, just add chicken," Fikaris says.

For Abbot’s Butcher, the ground "beef" is most popular for its umami flavour, mouthfeel and texture. For No Evil Foods, The Stallion Italian Sausage and Comrade Cluck No Chicken slightly outperform the rest.

Most vegan butchers hardly started out vegan

Most vegan butchers got into this line of work because they started out meat lovers, and had a change of consciousness. Song went vegetarian in college, but the founder of Abbot’s Butcher says she didn’t ditch animal meat because of taste or texture.

"I gave it up because I’ve always felt strongly about animal welfare and the environment," Song explains. "But when it came to the meat alternatives that were available, to me, they were vegan junk food filled with a lot of additives and preservatives."

Coming from a family of physicians, Song says finding a vegan meat with a clean label was important to her. When none of the plant-based meats on the market provided the ingredients, taste and mouthfeel that Song wanted, she created Abbot’s Butcher to satiate her craving.

No Evil Foods co-founder Schadel and her formerly carnivorous co-founder, Mike Woliansky, felt like the vegan protein options available to them weren’t healthy enough and had "all the personality of cardboard" – so they took the DIY homesteading approach and started making their own plant-based meats from scratch.

Peter Fikaris says he co-founded The Butcher’s Son for similar reasons. "I went vegan and realized I had no place to go for a cold cut or a decent fried chicken sandwich, so I built that place."

And for those of us who want to help the environment, animals and our cholesterol – while still satiating our occasional fried chicken craving – we’re certainly glad these plant-based butchers did just that.

https://www.10best.com/interests/food-culture/how-to-make-vegan-meat-butchers/

Butter tofu curry: this vegan curry is the perfect Friday night treat

From realhomes.com

This butter tofu curry is the BOSH! meat-free take on one of our favourite Indian dishes. See how to make this indulgent vegan curry in less than 30 minutes

If you are craving Indian takeaway, this butter tofu curry will really hit the spot. And, as it takes just 30 minutes to make, it will be ready in less time than it would take for your local curry house order to arrive. 

Indian cuisine is rich with vegan options, but most of the meat-free choices on offer are based around cauliflower, potato and aubergine with only a few Indian restaurants embracing the diversity of cooking with meat replacements like soya and tofu. That is where this meat-free take on butter chicken comes in. Sure, we love our veggies, but there is something so satisfying about crispy yet tender bits of tofu in a delicious creamy sauce. Also, if you make this vegan curry at home you don't have to ask if all the vegetable dishes have ghee in them – a clarified butter that is widely used in Indian cooking, but most definitely not dairy-free. 

Butter Tofu Curry

This dish was inspired by one of the world’s most popular Indian dishes, butter chicken. BOSH! just replaced the chicken for wonderful puff tofu and made the recipe speedy! Next time you’re in the mood for a rich, creamy curry that’s full of flavour and completely reliable, give this recipe a whirl. Goes great with chapatis or a quick side salad.

Serves 4

You will need: 2 large frying pans or casserole dishes | Microplane or fine grater | Kitchen paper | Sandwich bag or plastic food container | Plate lined with kitchen paper

Ingredients:

200ml coconut or oat cream

salt and black pepper

For the tofu puffs:

• 2 x 225g blocks firm (or pressed) tofu
• 4 tbsp cornflour
• large pinch of salt
• vegetable oil, for frying

To serve:

• 2 x 250g pouches basmati rice
• 2 limes
• 1 fresh green chilli
• handful of fresh coriander leaves
• naans (optional)

Method:

1. Start with the curry: Add 1 tablespoon of the dairy-free butter to a frying pan or casserole and set over a medium-high heat. Peel and roughly chop the onion and add it to the pan with pinch of salt. Fry for 3–4 minutes, stirring occasionally. Add the spices and cook for 1 minute. Peel the garlic and ginger and grate directly into the pan. Add the tomato purée and fry for 2 minutes. Pour the passata into the pan, bring to the boil, then reduce to a simmer. Leave to bubble while you make the tofu puffs.

2. Prepare the tofu puffs: Pour a 1cm depth of oil into the second frying pan and set it over a high heat. Pat the tofu dry with kitchen paper and tear it into bite-sized chunks. Put the cornflour and salt into a sandwich bag or plastic container. Add the tofu chunks and shake until the chunks are well dusted. Carefully lower the dusted tofu pieces into the hot oil and cook until golden, crispy and puffed up, increasing the heat if necessary. Remove to drain on the plate lined with kitchen paper. 

3. Prepare the accompaniments: Heat the rice pouches in the microwave according to the packet instructions. Slice the limes into wedges. Finely slice the green chilli.

4: Return to the curry: Add the vegan cream and the remaining tablespoon of dairy-free butter to the pan. Season with salt and pepper. Tip the puffed tofu into the curry sauce and stir until coated.

5. Serve: Divide the curry between bowls. Scatter with coriander leaves and green chilli. Serve with the rice, lime wedges and naans, if you like.

https://www.realhomes.com/news/butter-tofu-curry-this-vegan-curry-is-the-perfect-friday-night-treat

Cook tasty vegan meals in just 30 minutes with the new Speedy BOSH! cookbook

From veganfoodandliving.com

Discover 100 tasty new plant-based recipes that can be on plates in just 30 minutes with the brand new Speedy BOSH! cookbook

Chart-topping vegan cookbook authors Ian Theasby and Henry Firth are back with a brand new book and this time they’re showing us how to spend less time cooking and more time eating!

Many people are under the illusion that cooking vegan food is difficult and time-consuming, but the dynamic duo are keen to show this doesn’t have to be the case with Speedy BOSH!.

Packed with over 100 delicious recipes that can be on plates in just 30 minutes, the new cookbook focuses on simple plant-based recipes that can be made without fancy equipment or out-there ingredients.

Although the recipes might be simple to make, they are certainly not lacking on flavour with one-pan wonders, fragrant curries, hearty stews, comfort food for cold nights and indulgent puddings all featured in the book.

The vegan chefs and authors have been instrumental in bringing vegan cooking into the mainstream in the UK over the past few years. Not only do they have three Sunday Times Bestselling cookbooks under their belts, but they have also hosted the first vegan cooking series on ITV, Living on the Veg, and released a BOSH! rang in supermarkets.

Speaking about the role they’ve played in breaking the stigma surrounding veganism, Firth and Theasby, who Piers Morgan described as “Vegans I could hang out with”, said: “We’re so proud to have played a part in getting people excited about changing their eating habits, even if it’s just for a couple of meals a week. But we want to do more.

“We want to make it even easier for you guys to eat tasty, satisfying plant-based food, especially because there can be a misconception that vegan food takes a long time to make.”

https://www.veganfoodandliving.com/news/bosh-release-speedy-bosh-cookbook/

Ben & Jerry's is calling on the Prime Minister to ‘Save Our Swirled NOW’ and 'create a cleaner, fairer future for all' with its vegan-friendly ice cream

From veganfoodandliving.com

Ben & Jerry’s has renamed its Coconutterly Caramel’d non-dairy ice cream flavour to Save Our Swirled Now! in a bid to urge UK leaders to tackle climate change and put green solutions at the centre of their economic recovery plans.

Although the company recognises that the impact of climate change is serious business, they hope that the light-hearted take on a serious topic will ‘make the ask taste sweet for fans and leaders alike’ as they tuck into the coconut flavoured ice cream with chocolatey chunks and a cookie swirl.

To help raise awareness, Ben & Jerry’s has teamed up with The Climate Coalition, a group dedicated to action against climate change, to encourage customers to ask our leaders to put climate change at the top of their agendas by signing a declaration at benjerry.co.uk/climate.

According to the company, the government is currently making decisions that will decide the trajectory of the country’s future and so are asking them to get the UK on track towards net zero emissions and play its part in limiting global temperature rise – because “if it’s melted, it’s ruined”.

‘The time is now’

In a statement sent to Vegan Food & Living, a spokesperson for The Climate Coalition, said, “Our best chance of building a resilient economy goes hand in hand with tackling climate change.

“The time is now for the politicians to put aside their differences and commit to doing whatever is necessary to protect our planet and people.

“By working together, investing in growing clean industries and preserving green spaces we can build a cleaner, fairer world for future generations, instead of locking in pollution for decades to come.”

‘A better future for all’

Explaining the reasons behind the decision to release the new ice cream with a powerful message, Cat Baron, UK Activism Manager at Ben & Jerry’s said: “As an ice cream company, we want to do our part to address environmental concerns. You’ll often hear us say, whilst climate change is the affects us all, it doesn’t affect us all equally.

“The greatest impacts will be felt by marginalised communities such as people in poverty and people of colour both here and abroad – and we have a responsibility to use our voice to advocate for a better future for all.

Baron said that the company was inspired by its fans passionate support of campaigns that strive for change and hopes that customers who purchase the ice cream will sign a declaration calling on the government to act now to save our planet.

“We’re asking that they to sign a declaration asking the government to make choices which tackle the root causes of climate change and create a shift towards the cleaner, greener world that we urgently need.”

https://www.veganfoodandliving.com/news/ben-jerrys-launches-vegan-ice-cream-to-tackle-climate-change/

Can mushrooms provide a vegan, green alternative to animal leather?

From dw.com

An Indonesian startup is just one company making an eco-friendly leather-like material from fungi. Some hope plant-based textiles could make the fashion industry more sustainable.

Project goal: To create an environmentally friendly and sustainable alternative to leather, in this case using fungi.

Project partner: Indonesian startup Mycotech is supported through universities, research institutions and the DBS Foundation. In 2019/2020, the company also received from funding from the SEED Initiative (Supporting Entrepreneurs for Environment and Development) and the German Environment Ministry's International Climate Initiative.

Project budget: Mycotech has received $500,000 in funding since 2017.

Humankind has been using animal skin to produce leather for thousands of years. It's a textile with a long tradition, but critics say making it causes animal suffering, consumes a lot of water and pollutes the environment with chemicals and CO2.

Adi Reza Nugroho wants to change that with his startup Mycotech based in Bandung, Indonesia. Nugroho comes from a family of mushroom farmers and is using fungi to make a vegan, leather-like alternative to the animal-based textile.

According to the company founded in 2012, the material is breathable, robust and grows using agricultural waste such as sawdust. The waste is mixed with fungi spores, which form mycelium — a fine branching mass of threadlike structures. After a few days, it can be harvested from the waste blocks, tanned and further processed.

Scientists around the world are researching mycelium properties, believing it could provide the basis for new materials. Some fashion businesses are already using "mushroom leather" to make products like shoes and bags.

A film by Nicole Ris und A.B. Rodhial Falah

https://www.dw.com/en/sustainable-fashion-eco/a-54867671

Zizzi’s launch first at-home pizza range – including a vegan jackfruit pepperoni option

From foodanddrink.scotsman.com

Zizzi's has launched three at-home pizzas, which are now available exclusively at Sainsbury’s stores nationwide

This September, Italian restaurant Zizzi’s has announced the launch of its first ever at-home pizza range exclusively with Sainsbury’s.

Bringing a slice of restaurant quality to UK kitchens, the Zizzi Rustica pizza range takes inspiration from the restaurant’s most popular pizza: The Rustica – the original long pizza, hand-stretched for a bigger base, crispy texture and even more toppings.

Available in Piccante Pepperoni, Margherita Classic and Vegan Jackfruit Pepperoni, the options all feature hand-stretched, 24 hour leavened dough made with 100 per cent Italian grain in Bologna, complete with Zizzi’s signature pizza tomato sauce and a range of toppings.

Fans will be pleased to hear that each pizza comes complete with a restaurant favourite – a mini bottle of chilli or basil oil to drizzle on their Zizzi’s pizza.

Commenting on the new at-home range, Rachel Hendry, marketing director at Zizzi, said: “We know our customers missed their Zizzi favourites while at home in lockdown, so this partnership is a huge opportunity to launch our first ever at-home offering – bringing amazing flavours from our restaurants to your kitchens, for great times at home.

“We’re really proud of the Rustica Pizza range and can’t wait for Zizzi fans to try them and hear what they think.”

The full range

Zizzi Rustica Pizza, Piccante Pepperoni – £4.00
A crowd pleaser and restaurant favourite, this hand-stretched Rustica pizza comes topped with large salami, spicy pepperoni crumb and hot chilli peppers, accompanied by a mini chilli oil to drizzle.
Zizzi Rustica Pizza, Margherita Classic – £4.00
A Zizzi top seller, this Rustica Pizza includes the signature 30cm hand-stretched dough, which is lovingly hand-topped with mozzarella and juicy cherry tomatoes, accompanied by your very-own mini basil oil to drizzle.
Zizzi Rustica Pizza, Vegan Jackfruit Pepperoni – £4.50
This plant-based pizza is a delicious vegan alternative, featuring the signature hand-stretched dough and hand-topped, with the same Jack and Bry’s jackfruit pepperoni and vegan MozzaRisella as found in Zizzi restaurants. Accompanied by a mini chilli oil to drizzle. The award-winning pizza first launched in restaurants in 2019, and was crowned PETA Vegan Food Award Winner.

All three varieties of the Zizzi Rustica Pizza will be available in the frozen aisle of selected Sainsbury’s supermarkets nationwide from Sunday 13 September.

https://foodanddrink.scotsman.com/food/zizzis-launch-first-at-home-pizza-range-including-a-vegan-jackfruit-pepperoni-topping/

Plant-Based Brand To Launch Carbon-Neutral Beef In Australia

From plantbasednews.org

Fenn Foods has partnered with a carbon reduction institute who will help the brand offset its carbon emissions by investing in renewable energy

Plant-based brand Fenn Foods is set to launch a carbon-neutral beef alternative dubbed 'veef'.
The Australian company, which is owned by award-winning chef and vegan advocate Alejandro Cancino, has partnered with carbon reduction institute Noco2.

'Great meat replacements'

Speaking to Inside FMCG, Cancino said: "With Veef, our aim is to come up with great meat replacements, the focus in this case is not what we used, but how to bring a replacement that is delicious and more sustainable."

"[Notco] then assists us in becoming carbon neutral by offsetting the [carbon emissions] by investing in renewable energies and other projects."

Cancino added that, personally, he would rather label food with its environmental 'impact on the planet' opposed to a 'health rating'.

                                   The meat-free product is 'coming soon' (Photo: Facebook)

Vegan beef

On its website, Fenn Foods says the environmentally-friendly beef alternative will debut 'soon' - but has yet to confirm an official release date.

The product will be made in Australia and contain 'at least' 68 percent Australian ingredients. It is labelled as being free-from GMOs, MSG, hormones, and gluten.

https://www.plantbasednews.org/lifestyle/plant-based-brand-launches-carbon-neutral-beef

Shake Shack Launches Vegan Burger in the United Kingdom

From vegnews.com

The new Vegan Shackburger features a plant-based patty topped with vegan cheese, ShackSauce, lettuce, and tomato on a toasted bun

Fast-casual restaurant chain Shake Shack recently launched its first vegan burger in the United Kingdom. The Vegan Shackburger features a plant-based patty made with vegetables, grains, and herbs such as kale, quinoa, and sweet potato, and is topped with vegan cheese, lettuce, tomato, and vegan ShackSauce, all served on a toasted bun. The new menu item is a limited-time offer at select UK locations, including Brent Cross, Canary Wharf, Mansion House, and Stratford.

Stateside, the chain’s only meatless option is a cheese-laden portobello mushroom-based burger that cannot be ordered without dairy. In 2018, select NYC locations of Shake Shack trialled the Veggie Shack, the chain’s first vegan-friendly burger, for a limited time.

https://vegnews.com/2020/9/shake-shack-launches-vegan-burger-in-the-united-kingdom

Meera Sodha's vegan recipe for Shaoxing and soy braised tofu with pak choi

From theguardian.com

If you’ve never tried frying tofu until crisp, then giving it a bath in a tasty sauce, you’re in for a real treat

After considerable experimentation, I’m willing to put a stake in the ground and say that I’ve found a favourite way with tofu. Of course, there might soon be another new favourite way, but until then, it is this: fry it hard, then braise it. Frying it over a high heat gives the tofu a crisp exterior, while a quick soft braise makes those crisp edges delightfully chewy and allows the tofu to soak up whatever sauce it’s put in. This was a point of kitchen enlightenment for me, and I hope it is for you, too.

Meera Sodha’s braised Shaoxing tofu. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food assistant: Katy Gilhooly

Shaoxing and soy braised tofu with pak choi

It’s worth doing all the prep up front and putting things into small piles within reach of the stove, because this comes together in a few minutes. Shaoxing wine tastes much like dry sherry and many major supermarkets now stock their own brand; otherwise, you’ll find it in any Chinese supermarket.

Prep 15 minCook 45 minServes 4

8 dried shiitake mushrooms (or 10g)
1 tbsp cornflour
2 tbsp Shaoxing wine
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tsp caster sugar
450g extra-firm tofu, pressed to remove the water
2 tbsp neutral oil
3cm piece fresh ginger, peeled and grated
5 garlic cloves, peeled and minced
6 spring onions, trimmed and cut on a steep angle
2 bird’s eye chillies, finely chopped
250g pak choi, shredded
Steamed rice, to serve

Put the mushrooms in a small heatproof bowl and pour over 300ml freshly boiled water. They’ll do their best to float, but immerse them by pressing them down with a spoon or gently pressing the base of another bowl on top. Leave for 10 minutes, then squeeze out the mushrooms into the bowl, and finely slice the flesh; put both the liquid and mushrooms to one side.

In a separate little bowl, mix the cornflour with two tablespoons of the mushroom stock, then add the Shaoxing wine, both soy sauces and the sugar, stir and put to one side.

Once you’ve pressed all the water from your tofu, cut it into 1.5cm slices. In your widest non-stick pan for which you have a lid, heat two tablespoons of oil over a medium heat and, when very hot, add the tofu slices in a single layer. Leave to fry for three to five minutes, until golden then flip over with a spatula and fry the other side. Transfer to a plate and set aside.

In the same pan, on a medium to high heat (add a little extra oil, if need be) and, when hot, add the ginger, garlic, spring onions and chillies and fry for about four minutes, until fragrant. Turn down the heat, then add the cornflour and soy sauce mixture, the sliced mushrooms and their reserved stock (save for the final teaspoon or two, which may contain some grit), and stir to combine. Bring to a boil, then return the tofu slices to one side of the pan and put the shredded pak choi on the other side. Cover the pan, leave for five minutes until the tofu is hot and the greens tender, then take off the heat. Distribute across four plates and serve with freshly steamed or boiled rice.

https://www.theguardian.com/food/2020/sep/12/meera-sodha-vegan-recipe-for-shaoxing-and-soy-braised-tofu-with-pak-choi

UK’s First Vegan Hotel Wins National Geographic Award

From vegnews.com

Scotland’s Saorsa 1875 scores a “Good Egg” award for its sustainability features which include all vegan food and beverages, eco-friendly cleaning products, and cruelty-free furnishings

This year, vegan hotel Saorsa 1875 received the “Good Egg” award during National Geographic’s “Big Sleep 2020” awards. The award was given to the hotel—the first vegan hotel in the UK—due to its myriad sustainability initiatives, which include plant-based food and drink menus made from locally sourced ingredients, eco-conscious cleaning products, and cruelty-free furnishings. 

“This luxuriously revamped, 11-room Victorian baronial pile in Highland Perthshire is the UK’s first vegan hotel,” National Geographic describes Saorsa 1875, which it named one of its top 48 new hotels in the world. “It goes far beyond just sustainable, plant-focused grub: everything here is vegan, from the booze in the hotel bar to the cleaning products and upcycled furniture in the lounge. Naturally, the heating comes from 100-percent renewable energy. Meanwhile, in the kitchen, Australian chef Deborah Fleck conjures up five-course dining extravaganzas using produce sourced locally or from the hotel’s gardens, with a tree planted (via Green Earth Appeal) for every dinner served.”

Saorsa 1875 was founded by mother-and-son duo Sandra and Jack McLaren-Stewart and opened its doors in Scotland in June 2019. “We wanted to create a space where everybody—vegans and otherwise—can come together to celebrate the incredible innovation and diversity that we’re seeing across the movement,” Sandra McLaren-Stewart said. “This isn’t about abstinence or sacrifice, it’s an environment where guests can experience amazing food, drink, and design that doesn’t come at the expense of our fellow animals.”

https://vegnews.com/2020/9/uk-s-first-vegan-hotel-wins-national-geographic-award

Vegan tuna is a thing now and here’s why you should give it a try

From lifestyleasia.com

Along with vegan foie gras, vegan sausages and even vegan cheese, vegetarians can now savour plant-based alternatives to one of the world’s most widely consumed fish. Available in canned and faux steak versions that reproduce the colour and texture of the real thing, vegan tuna offers everyone a chance to contribute to the fight against overfishing.

Hot on the heels of the success of vegan steaks, nuggets and sausages from rival American start-ups Impossible Foods and Beyond Meat, the drive to develop plant-based alternatives to animal protein is increasingly focused on products from the world’s oceans. In a context where people are being encouraged to reduce their consumption of fish — or at least to ensure that it is diversified and from sustainable sources — a host of new initiatives have emerged to satisfy a growing demand for 100% plant-based vegan tuna.

                                                 Image Credit: Mgg Vitchakorn/Unsplash

Attracted by the huge scale of the future market for vegan products, the Swiss food giant Nestlé has developed a new “tuna” product that doesn’t contain a single gram of fish. The company insists that the creation has all of the taste and texture of the real thing. The new vegan tuna, which contains only six ingredients, is mainly concocted from pea-protein and wheat gluten and makes use of proprietary wet-extrusion technology that the Swiss giant already uses to create other plant-based meat products.

Christened “Sensational Vuna,” the faux fish is already on the market in Switzerland, where it is sold under the Garden Gourmet brand. Nestlé has announced its intention to distribute “Vuna” in other countries, but has yet to announce a date for its international launch.

Okay, but why tuna?

In its different varieties, notably bluefin, white or albacore, tuna is one of the most widely consumed fish in the world, with some 4.4 million tons landed every year. Not surprisingly, given this scale of consumption, the emerging market for tuna alternatives has already attracted attention from big industry and also smaller niche companies. Weighing in at up to 700 kilograms (as opposed to a mere 100 for an albacore tuna), the bluefin tuna, which is notably sought-after for use in sushi, is now “on the verge of extinction.” According to the WWF, systematic overfishing, notably to provide supplies for the Japanese specialty, has eaten into global stocks to the point where there will soon be none left.

In a bid to address this problem, a German start-up has created an alternative to bluefin that will allow for the production of sushi, sashimi and makis that are entirely fish-free. A technical innovation that has the potential to disrupt the deep-rooted tradition for bluefin dishes in Japan, a country where respect for custom and ceremony is taken very seriously. Christened Kuleana, the company has combined seaweed, seawater and vegetable protein to create its revolutionary alternative to the much sought-after species. At the same time, Kuleana engineers have not totally ignored Japanese tradition, because they have also added koji mold, which has long been used in the Land of the Rising Sun to make miso paste and brew sake. Kuleana is currently in talks with distributors in Asia, the United States and Europe in preparation for the launch of its “faux tuna.”

                                              Image Credit: Jonathan Forage/Unsplash

Could vegan tuna be healthier?

The development of alternatives to tuna may not only be good for the environment, it could be good for consumers too. Tuna can contain traces of mercury, microplastics, and heavy metals, so when we order fish we may also be ingesting pollutants that are harmful to health. At the same time a recent study published in the journal “Global Change Biology” has sounded the alarm over the steep increase in levels of fish parasites which are 283 times more prevalent than they were in the 1980s.

https://www.lifestyleasia.com/bk/food-drink/dining/vegan-tuna-now-a-thing/

Best New Vegan Products September 2020

From vegoutmag.com

Veg out with us! Emerging and existing brands from across the country are launching innovative products every day, so we searched far and wide for the best of the best—everything from lentil pasta, ice cream, and chocolate to vegan pudding, cheese, and more. Check out our list below of the hottest new plant-based products for the month of September.

Follow Your Heart

Product: Avocado Oil Vegenaise

Follow Your Heart is on a roll! The brand released a new Vegenaise—an avocado oil based mayonnaise—that is completely vegan. The egg-free, soy-free, and dairy-free spread is the ideal condiment on a juicy vegan burger or in a recipe from their latest cookbook. The main ingredient, avocado oil, is a healthier alternative to the highly processed oils on the market and provides a subtle flavour to the product.

Avoca'Do

Product: Avocado Pudding

Avoca’Do sells a delicious plant-based pudding made with fresh avocados. The main ingredient, Hass avocados, accompanies agave nectar, rice milk, cocoa, and vanilla extract. This heart-healthy snack—a tasty addition to a school lunch—is vegan, gluten-free, and devoid of the top eight allergens. The rich and creamy chocolaty pudding is pronounced ava-ka-DO as in “get out and DO something healthy!” We’re ready to dig into this guilt-free dessert and stock up, as Avoca’Do freezes well.
Use promo code VEGOUT10 at idoavocado.com for 10% off your purchase!

Moodygirl Chocolate

Product: Chocolate Bars

Moodygirl Chocolate just launched organic, vegan, gluten-free, and refined sugar-free chocolate bars containing only three ingredients—cocoa mass, coconut blossom sugar, and cocoa butter—and added vitamins and adaptogens. The line consists of three indulgent bars, including “For That Time of the Month” (infused with magnesium and vitamin B6 to help relax your muscles, support mood, and help fight fatigue), “Libido Lover” (which contains maca and horny goat weed), and—our favourite—the “Chill Out'' (a minty chocolate that utilizes ashwagandha, an adaptogen to support anxiety and stress). We suggest you try them all with the variety pack.

Koia

Product: Oat Milk Adaptogen Drinks

Koia is known for its high quality protein shakes which contain all nine essential amino acids. Koia Thrive is the newest addition to the brand and the first to utilize oat milk! The adaptogenic drink is available in three flavours, including Miracle Matcha, Golden Turmeric, and Chill Chocolate. The plant-based drinks are formulated with super herbs (they vary depending on the flavour) to promote energy, vitality, and tranquillity. The Chill Chocolate—which tastes like a brownie in a bottle—provides cognitive and memory support from the use of ashwagandha and L-theanine. Koia is sold at Whole Foods nationwide and available for purchase online at drinkkoia.com.
Use promo code VEGOUT15 at drinkkoia.com for 15% off your purchase!

MAGICdATES

Product: Date Bites

MAGICdATES has cultivated a dessert you can feel good about eating—date bites! The plant-based and paleo rounds contain no refined sugars, meaning no spikes in your blood sugar. MAGICdATES come in two varieties, one covered with indulgent dark chocolate (Coconut, Hazelnut, Chocolate, and Blueberry flavours) and the original (Lemon, Chocolate, and Coconut flavours). We like to enjoy these energy bites straight out of the bag for a mid afternoon snack.
Use promo code VEGOUTMAGIC20 at magicdatesbites.com for 20% off your purchase!

Heaven's Lettuce

Product: Hemp Chips

Heaven's Lettuce is the world's first chip to be made using hemp leaves! The chips are dried, not fried, giving a nice crunchy texture and preserving nutrients and vitamins from the plant. Each bag contains two servings and provides a whopping 15g of protein for only 140-180 calories. The product comes available in three flavours: “Hot As Heck,” “Notso Cheese,” and “Original”—all vegan and paleo-friendly. Fun Fact: These flavourful goodies are rich in vitamin A and C!

DELIGHTED BY Desserts

Product: Pumpkin Pie Hummus

DELIGHTED BY Desserts—popularly known for their dessert hummus—comes ready to dip, spread, or eat straight from the container! DELIGHTED BY’s pumpkin pie dip—our new fall (aka pumpkin season) favourite—reminds us of good old pumpkin pie filling. The chickpea-based dessert makes a delightful dip for graham crackers, pretzels, apples, vegan marshmallows, and more. You can even whip up a simple vegan pumpkin pie by filling a graham cracker crust with the dip, freezing for twenty minutes, and then topping with some vegan whipped cream. Enjoy!

Tolerant Foods

Product: Kids Pasta and Lentil Pilaf

Tolerant Foods Red Lentil Pilaf is a deliciously convenient rice alternative with 13g of plant-based protein per serving. The globally inspired flavours include Wild Mushroom, Asian Ginger, Smoky Peruvian-Style, and Spanish-Style Paella. Each box is seasoned for easy cooking, and contains 46-50% of your daily fibre. Tolerant Foods Kids Pasta—an organic single ingredient noodle—is allergen-free. The Red Lentil Galaxy, Chickpea Alphaland, and Green Lentil Safari cook up protein-packed meals for little foodies! The fun shapes jazz up a boring pasta dish while providing 11-14g of protein and 21% of daily fibre.

Nubocha

Product: Gelato

Nubocha—a vegan and keto-friendly gelato brand—uses allulose, a diabetic-friendly alternative, as a sweetener. The decadent tasting pints crafted with whole food ingredients and spring water (no coconut milk!), are available in Chocolate Arriba, Salted Caramel, Italian Vanilla, Peanut Butter, and Pistachio. The clean frozen dessert is made with less than nine ingredients, and clocks in at 250-330 calories per pint depending on the flavour. Stop into Santa Monica Co-op, Culver City Co-op, Farmshop, Canyon Gourmet, Monsieur Marcel, Pantry LA, Hollywood Supermart, and Glowing Juices in LA or visit their website to stock your freezer with this guilt-free dessert.
Use promo code VEGOUT for 15% off your purchase at nubocha.com/shop!

FireRoad

Product: Plant-Based Meals

FireRoad meals come fully prepared—ready to heat and eat. The convenient plant-based meal delivery service is available on the East Coast and east of Chicago. Customers can order weekly, monthly, or as a one-time gift to friends and family. Enter your zip code on their homepage to check if they deliver in your area. FireRoad meals provide full-spectrum protein, vitamins and minerals, antioxidants, and fibre—making them ideal for a well-balanced lifestyle. The Southern BBQ, Hemp-Walnut Pesto, Golden Pumpkin Overnight Oats, and Cool Mint Chip Smoothie are just a few of the offerings to choose from. Additionally, FireRoad offers same-day delivery of their fresh refrigerated foods in select NYC areas through Caviar, DoorDash, Grubhub, Seamless, and Postmates.
Use promo code VEGOUT25 on an 8+ item box purchase at myfireroad.com for $25 off your purchase!

Off Our Rocker

Product: Mixed Cookie Gift Box

Off Our Rocker offers gluten-free and vegan cookies made with sweet potatoes—a healthy option for breakfast or as a pre-workout snack. Choose from over seven flavours, including Sweet Cinn-Ful, Sweetie Pie, and Sweet Nuttin’—perfect for peanut butter lovers! The gift box allows you to customize your order with either a dozen or half a dozen freshly baked cookies, making it an easy way to taste test all the flavours. These wholesome treats are perfect for when you need a hold-you-over-till-dinnertime snack.
Use promo code VEGOUTPOTATO at offourrockercookies.com for 10% off your purchase!

https://vegoutmag.com/losangeles/food-and-drink-article.php?id=454

Supermarkets stock up on plant-based ready meals thanks to rise in vegan eating

From inews.co.uk

Around 16% of supermarket ready meals are now plant-based, up from 3% just two years ago

Vegan and vegetarian ready meals have gone from being a rare sight on supermarket shelves to a readily available option.

Research from Eating Better, an alliance of 60 civil society groups, surveyed 2,404 ready meal products across all of the main UK supermarkets.

The results reveal a huge rise in the number of meat-free and dairy-free meals on offer. In 2018 just three per cent of supermarket meals were plant-based, in 2020 the figure is 16 per cent. Almost a quarter of the meals on offer were vegan or vegetarian.

Supermarkets have scrambled to launch new products that will appeal to the growing number of vegans and vegetarians across the UK (Photo: Tolga AKMEN/AFP)

The shift has been fuelled by the public's growing interest in meat-free diets. The number of vegans in the UK has quadrupled since 2004, while many more people are adopting a 'flexitarian' diet for climate or health reasons.

Scientists agree Britons will need to cut back on meat and dairy to halt runaway climate change. Switching to a vegan diet can cut the carbon footprint of an individual’s food consumption by 73 per cent, researchers at the University of Oxford suggest.

Supermarket stocks

Ocado had the highest-proportion of plant-based products, with a full 40 per cent of its ready meals meat-free. Morrisons, Tesco and ASDA and Waitrose followed, with 25 per cent of their ready meals vegetarian or vegan.

But more than four in five ready meals still contain meat, fish or cheese, pointed out Simon Billing, Eating Better’s executive director, and often these meals are cheaper than vegan or vegetarian alternatives.

He called for vegan and vegetarian meals to make up at least 50 per cent of a supermarket’s ready meal range. “While there are now some exciting options from retailers, you’re still going to have to hunt around to find plant-based options,” he said. “Supermarkets should cater for consumer demand for more plant-based options at a price point that is more affordable than the meat range.”

https://inews.co.uk/inews-lifestyle/food-and-drink/supermarkets-plant-based-ready-meals-vegan-eating-lockdown-640436

Domino's is rolling out vegan pizzas and Garlic & Herb dip nationwide

From mirror.co.uk

Domino's customers can now order two vegan pizzas as well as a plant-based version of its famous Garlic & Herb dip

Listen up, pizza fans: Domino's has announced that it is rolling out its vegan pizza across the UK from today.

The fast food giant had been trialling the pizzas at 46 stores, but they're now been added to the menu permanently across all 1,200 stores.

From today (September 7th), customers will be able to get their hands on two vegan pizzas - including the Vegan Margherita, which is made using Domino's signature tomato sauce, vegan cheese alternative, freshly diced tomatoes and a scattering of Domino’s herb blend, and the Vegan Vegi Supreme, adorned with a rainbow of vegetables, including mushrooms, sweetcorn, onions, green and red peppers.

                                               Customers can choose from two vegan pizzas

But that's not the only good news for vegan pizza fans as Domino's is also now offering a plant-based version of its ever popular garlic & herb dip. Hooray!
The famous condiment is perfect for dunking your crusts in, and now there's a version made without eggs or dairy.

Melanie Howe, Legume Legend at Domino’s said: "Domino's may not be the first, but following fantastic feedback from our recent trial, we're confident ours tastes the best.

"Our pizza chefs have been tucked away in test kitchens perfecting the recipe to ensure our vegan friendly range recreates the unique magic of Domino's famous original dough.

"Of course, nothing says Domino’s like our Garlic & Herb dip, so we're proud to have perfected a worthy equivalent of the legendary pot so our vegan fans can also dunk or drizzle to their hearts’ content.”

Domino's customers can also use the vegan base and cheese to create their own personalised pizza.

https://www.mirror.co.uk/money/shopping-deals/dominos-rolling-out-vegan-pizza-22642236

Chicago’s Vegetarian Museum Is Officially Going Vegan

From vegnews.com

The museum updated its name to better reflect the nature of its programming

Chicago’s National Vegetarian Museum recently changed its name to The Vegan Museum. The museum’s board made the decision to change its name to better represent the museum to the community. The name change took effect on September 2—which would have been the 110th birthday of United Kingdom Vegan Society founder Donald Watson, who coined the term “vegan.”

“The early history of our great movement was vegetarian, the term ‘vegan’ not being coined till the 1940s. We named the museum to acknowledge vegetarian and vegan history, but as time went by we were mistakenly presumed to advocate for dairy and egg consumption,” Kay Stepkin, Founder and President of The Vegan Museum Board of Directors, told VegNews. “We have always been a vegan organization and wanted to communicate this clearly to our patrons. As our health and environmental situations become more dire, we wish to not only preserve our history but advocate for a happy and healthier planet.”

The Vegan Museum is a traveling exhibit that is displayed in various forms in and around Chicago. It is best known for its speaker events, book readings, film screenings, and vegan cooking demonstrations. The museum plans to explore different types of vegans and vegan philosophies in future exhibits.

In addition to the name change, The Vegan Museum has created a new Advisory Council comprising influential vegans in a variety of industries, including Neal Barnard, MD, president and founder of the Physicians Committee for Responsible Medicine; Anne Dinshah, vice president of the American Vegan Society; and Seth Tibbott, founder of Tofurky.

https://vegnews.com/2020/9/chicago-s-vegetarian-museum-is-officially-going-vegan

Recipe: Vegan mac and cheese - gluten free with a tasty butternut squash sauce

From realhomes.com

Yes you can make vegan mac and cheese with a delicious butternut squash sauce. Give this totally plant-based – and sumptuously seasonal – recipe a go for something as hearty as it is healthy

Anyone who goes plant-based will tell you that creating the ultimate vegan mac and cheese is a common goal. And with fall fast approaching, comfort food is a must. Well, this butternut squash mac and cheese ticks all the boxes. Warming, hearty and free from not only meat and dairy, but gluten too, this dish will become your go-to in September.

Finally, it is made without nuts. Ideal if you're allergic or just need a break from cashews... It can also be ready in less than half an hour (seriously) as you can use a microwave for the butternut squash. If you'd rather use your oven (because we all know how delicious roasted butternut squash is) we've added notes and cooking times for this in the method below.

Whether you want to serve this for lunch or dinner, we all know that mac n cheese is a crowd-pleaser (and perfect for kids too) so keep scrolling for our simple but satisfying recipe that will become a favourite in your home for sure.

                           (Image credit: Healthy Living James in collaboration with Panasonic)

What is vegan mac and cheese made of?

This recipe calls for a combination of butternut squash and nutritional yeast to get that thick and creamy textured sauce, along with the sweet and nutty taste you'd expect from regular mac and cheese.

Vegan mac and cheese recipe

Ingredients
Serves 2

• 750g butternut squash
• 5 tbsp nutritional yeast
• 250g gluten-free macaroni 
• 50g grated hard vegan cheese
• 25ml plant-based milk of your choice (almond works well)
• 1 cup frozen peas
• 2 handfuls of spinach
• Salt & pepper

Method:

1. Slice the butternut squash down the centre and remove the seeds. This is best done by cutting it from top to bottom, with care!

2. If you're using the microwave method then deeply score the flesh side, before flipping it over to stab some holes in the skin. Then place the squash on a plate in the microwave and leave it in for 12 minutes on a high setting. If you're using an oven, preheat yours to about  425°F, do the same scoring and pricking of the squash, and then bake it on aluminium foil for about 40-60 minutes until the flesh is soft.

3. Meanwhile prepare the macaroni – or read a book if your squash is in the oven – by following the packet instructions. Be sure to add the frozen peas in with the macaroni towards the end of the cooking time. The less pans, the better, right?

4. When the squash is ready, scoop the flesh out and add it to a blender along with the nutritional yeast, grated cheese, milk, and a couple of strong pinches of salt and pepper. Blend the ingredients together until completely smooth.

5. Drain the pasta and the peas, before adding them back to the empty pot along with the cheesy blended sauce and two handfuls of spinach.

6. Stir together until the spinach wilts, season and serve!

Top tip: save a little grated cheese to sprinkle over the top and if you want to be even more fancy, you could serve this in separate dishes, putting them in the oven to brown the top a little. Delicious.

Trying to make it cheesier without cheese?

The recipe above results in a deliciously silky mac and cheese that will become one of your favourite pasta bakes. If you are trying to make it taste even more like the real deal, try adding a little bit of smoked paprika and a hint of cayenne pepper. Top with vegan Applewood smoked cheese and you have a smoky and delicious dish that is soooo close to mac and cheese as you know it.

Another tip for a deeper flavour is to add some roasted garlic. Wrap a whole bulb in oiled tin foil and roast in a medium oven for 30–40 minutes. Again, this adds that deeper, umami flavour that we can miss in vegan food.

A final tip is to bake with some breadcrumbs on top for that crispy top. Mix your breadcrumbs with grated vegan cheese and you will get a satisfying cheese-like top.

https://www.realhomes.com/advice/vegan-mac-and-cheese-recipe