Dear reader,
Whether you are starting meatless mondays, wanting to make small, simple, food swaps to buy and consume more sustainably, or if you’re vegetarian, vegan, or just vegan curious, this one’s for you. Below are a few of my favorite plant-based alternatives for dairy and meat -including both homemade and store bought options.
Dairy Swaps;
- Forager Project Products: I prefer the flavor of their yogurts specifically over all other yogurt brands out there. I use their Cashew Milk Yogurt in parfaits, smoothies, dips, sauces, baking, and more. It’s smooth, tangy, and delicious. Occasionally, I like to buy their Queso Fresco product to use in a pinch (when I don’t have the time or ingredients to make my Spicy Cashew Queso) for a ‘cheesy’ nacho or taco topping.
- Kite Hill Products: Almond Milk Yogurt-Greek Style is pretty spot on, and their ricotta cheese is great too! However, the prices on some of their products can feel a bit steep. If you’re looking for a simple, less expensive, 5 minute homemade ricotta ‘cheese’- check out my Almond Ricotta recipe here!
- Violife Products: All of their products are fantastic, but I most commonly use their feta block cheese. I have yet to find a homemade feta recipe that scratches that salty, tangy itch, so if you have a recipe for a vegan feta, do share.
- Favorite Ice Cream Swaps:
- Homemade: Freeze cashew milk, coconut milk, and/or bananas, and use this as your base for homemade ice cream! Add additional plant milk, plus nuts, fruit, chocolate, dates, nut butter, cookies, pretzels- whatever your ice cream lover heart desires. Make it your own. This is by far the simplest, and most wallet friendly way to enjoy a dairy free ice cream treat on the fly.
- Trader Joe’s Cherry Chocolate Chip Non Dairy Frozen Dessert. DO NOT SLEEP ON THIS ONE PEOPLE! It is my personal favorite dairy free ice cream at the moment.
- NadaMoo! Especially cookies and creme.
- So Delicious Dairy Free Cashew Milk Frozen Desserts. Especially salted caramel cluster.
- Luna and Larry’s Coconut Bliss
- O’MY Dairy Free Gelato. Especially coffee Chip.
Meat Swaps:
- Ground Beef: I try to steer clear from the plant-based meat alternatives, as they are typically very expensive, contain mega-high sodium levels, and (depending on the product) are heavily processed. However, many companies producing these alternatives are still on a mission to provide more accessible meatless alternatives, which I support. Just read the Nutrition Facts label, and choose a product that best matches your health and nutrition goals. I have 2 alternatives for you if you wish to avoid or minimize store bought, packaged, meat alternatives.
- WALNUTS- Bare with me. Crumble them up, add them to a hot pan with EVOO, salt, pepper, paprika, and other herbs/spices of your choice, and toast them up until golden and fragrant. Put it on your nachos, in your tacos or lasagna, bolognaise, etc! You won’t know the difference. You’re welcome!
- TOFU– Take extra firm, organic tofu (Simple Truth is $1.79 at Kroger), crumble it up, add it to a hot pan with EVOO, salt, pepper, paprika, and other herbs/spices of your choice, and saute until firm and golden little crumbles form.
- Lentils– Cook them up depending on the variety of lentils you are using (red lentils cook the fastest), and add plenty of salt, herbs and spices. I usually add a tablespoon or two of tahini or nut butter as well at the end to give it a lovely creaminess. Again, put it on your nachos, in your tacos or incorporate it into those lasagna and bolognese dishes for the perfect meatless but hearty component.
- Pulled Pork and Chicken:
- Mushrooms-So many varieties, serving so many different purposes. Oyster Mushrooms work perfectly as a pulled pork or pulled chicken substitute. Portobellos are great for making sandwiches or a quick and easy substitute for burger patties. Baby bella, cremini, and shitake mushrooms are best for stuffings, bacon, kebabs, or ‘meaty’ sauces and gravies. Mushrooms are naturally chewy, they crisp up nicely, and will absorb any sauces or seasonings you send their way. So don’t be afraid to get creative!
- Jackfruit– Similar to mushrooms, they are neutral flavor, and can take on whatever seasoning or sauce you use. A perfect option for pulled pork tacos, nachos, wraps, sandwiches, stews, or anything that calls for shredded chicken or pork.
- Deli Meat: Again, I try to steer clear from the majority of the plant-based meat alternatives, and there are too many slappin whole-foods that will do the trick when it comes to compiling a sandwich.
- Eggplant or Zucchini: Slice it thin, drench it in a good marinade, dressing, sauce, or EVOO+dry rub combo, roast at 400 for about 20 minutes. Throw it on your sandwich with tomato, avocado, sprouts, tahini, mustard, salt n pep, and a drizzle of EVOO. Bam! It’s lunch time! Tip: You can make your eggplant/zucchini deli meat ahead of time too, so that during your busy work week, it still remains a grab and go option.
- Seitan: A popular vegan protein that is typically used as a meat substitute, but has been around for centuries (originally used in Buddhist cuisine). Seitan can be easily made at home, and used for sandwiches, in soups, on pizza, in pasta sauces, stir fries, etc. It has a ‘meaty’ chew, and soaks up flavors it’s given.
- When in a pinch, I will go straight for the BeHive Deli Slices. They are all handcrafted in a local Nashville kitchen, small batch and absolutely delicious.
Takeaway
Everyone’s preferences and lifestyles are different, but don’t be afraid to explore all of the great plant-based products that are now on the market, and, more importantly, get curious in your own kitchen. It’s truly amazing what you can do with just some simple, whole foods.
Until next time,
Bridget
This blog post is not sponsored. All items were purchased by Sunny&Spiced. All thoughts and opinions are my own.