There are a lot of different ways you can help make the world a greener place. One of those options is thinking a little bit harder about the way you eat, specifically limiting the amount of meat in your diet.
Why does this matter? Because the animal agriculture industry has quite the impact on greenhouse gas emissions and deforestation. Just look at a few of the stats:
- The greenhouse gas emissions of the meat industry are greater than every plane, train, car, lorry and boat combined.
- Overall, livestock agriculture is responsible for about 15 per cent of global greenhouse gas emissions.
- Cattle ranching has been the biggest cause of deforestation in the Amazon In fact, a few years ago nearly 80 per cent of deforested areas in Brazil was used for pasture.
While it’s not possible for everyone to completely alter their current diet, it can be manageable to commit to a couple of meat-free meals a week. This is why we’ve compiled a list of some delicious vegan recipes for Australian families – one for every meal of the day! Let the hunger begin.
Breakfast: Blueberry Oatmeal Waffles
It’s hard not to get excited when the smell of fresh waffles wafts your way. These blueberry oatmeal waffles are definitely something worth getting excited about. Once you whip up the batter, they are a breeze to cook! Check out the recipe, courtesy of Isa Chandra.
What you need
- 1 cup white whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground allspice
- 1 cup quick cooking oats
- 1/3 cup unsweetened apple sauce
- 1 1/2 cups unsweetened almond milk (or your fave non-dairy milk)
- 3 tablespoons pure maple syrup
- 2 tablespoons canola oil
- 1 teaspoon pure vanilla extract
- 1 1/2 cups frozen blueberries
How to make it
1. Start by sifting your flour, baking powder, salt and allspice into a large mixing bowl. Grab your oats and mix those in.
2. Once all the ingredients are adequately combined, create an opening in the centre of the mix and pour in the apple sauce, milk, maple syrup, oil and vanilla extract. Stir these new additions into the existing mix.
3. Let your batter sit for around five minutes and allow it to thicken. Once it reaches the desired consistency fold in your blueberries.
4. Spray down your waffle iron with oil or nonstick spray then pour in a 1/2 cup of batter. Remember to keep coating the iron with nonstick materials between waffles.
Lunch: Tofu Bacon BLTs
Who doesn’t love a good old-fashioned BLT? This vegan twist on the classic allows you to enjoy this yummy sandwich with none of the guilt and all of the deliciousness. Food blog Amuse Your Bouche is responsible for this creation. Let’s learn how to whip it up.
What you need
- 200 g firm tofu (enough for 4 thin slices)
- 1 tablespoon maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon vegan chipotle sauce (or similar smoky hot sauce)
- 1/2 teaspoon smoked paprika
- Black pepper
- 1 tablespoon oil
- 4 slices bread
- 1 teaspoon mustard (optional)
- A few lettuce leaves
- 1 large tomato, sliced
How to make it
1. Start by cutting your tofu into four thin slices.
2. Press the tofu down to thin it even more – either with a tofu press or a heavy object like a cooking pan.
3. In a decent-sized dish, combine your maple syrup, soy sauce, chipotle sauce, smoked paprika and a generous portion of black pepper. Mix it up and then marinate your tofu in the sauce for a few minutes (the longer the better).
4. Once adequately marinated, heat up some oil in a frying pan and place the tofu in there. Pour your leftover marinade into the pan. Cook these pieces over medium heat for around 5 minutes, flipping occasionally to ensure both sides are firm and crispy.
5. While the tofu cools a bit, grab your bread, add lettuce, tomato, some mustard (if desired), top it off with your yummy tofu and, voila, you have your very own tofu BLT.
Dinner: Vegan Lemon Fettuccine Alfredo
Craving a top-notch Italian dish? Look no further than this mouth-watering vegan lemon fettuccine alfredo. Best part: It’s good for you too. High in fiber, low in fat and dairy-free, you have a meatless dish that will please your tummy, your conscience and your diet. The Food Network takes the credit for this dish.
What you need
- 375 grams eggless fettuccine
- 2 cups unsweetened soy or almond milk
- 4 ounces soy cream cheese
- 3 tablespoons blanched sliced almonds
- 3 tablespoons nutritional yeast, plus more for sprinkling
- 1 teaspoon finely grated lemon zest
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, finely chopped
- 1/2 cup loosely packed parsley leaves, chopped
How to make it
1. Cook your fettucine according to package directions. Save one cup of the pasta cooking water for later in the recipe.
2. Grab your blender and add in your soy milk, soy cream cheese, almonds, nutritional yeast, lemon zest, 1 teaspoon salt and 1/4 teaspoon pepper. Blend until smooth.
3. Heat your oil and garlic inside of a large skillet. Set the stove to medium heat and stir until the garlic sizzles and softens. Add your new blender mixture and a 1/2 cup of your pasta water. Bring to a simmer and cook until the sauce becomes thick and creamy.
4. Remove the sauce from the heat, add in your cooked fettuccine and some parsley and toss to combine. If you’d like the sauce to thin out a bit, add the remainder of your pasta water into the mix.
5. Divvy out the pasta into bowls and serve with a dash of pepper!