Cassie
hi, just wondering if you vegans would like to suggest some good vegan food to me, that are nutritous and maybe have calcium, iron, and/or protein in it. I started to be vegan for like 3-4ish weeks and dont have many recipes. (also is there any good replacements that you have tried...cause i am never going to eat a sad,dead,animal?) :(
thank you.
Answer
Lots of foods have protein or amino acids in them. Getting enough protein should not be an issue if you eat a well balanced diet. Protein rich foods include legumes (beans & lentils), nuts, seeds, tempeh (a soy product). You can see some basic protein info at http://www.vegsoc.org/info/protein.html
Calcium shouldn't be a concern either if you are eating healthy and well balanced. Greens, broccoli, and soy products (though you should avoid most un-fermented soy products like tofu, soy beans, and soy milk) are high in calcium.
Iron is a bit more difficult to obtain in a vegan diet, but still not a huge problem. For a couple articles about iron you can see http://www.groovyvegetarian.com/2008/08/23/iron-rich-foods-for-vegetarians/ and http://www.vegfamily.com/health/boost-iron-intake.htm
Vegan recipes can be found at numerous places online including:
http://vegweb.com/
http://allrecipes.com/Recipes/Everyday-Cooking/Vegetarian/Main.aspx
http://vegkitchen.com/index.htm
http://www.101cookbooks.com/vegan_recipes/
http://www.recipestar.com/recipes
http://www.recipezaar.com/recipes.php?categ=169%2C141%2C12%2C299
You can also modify many of your favorite recipes by eliminating the meat. Not all recipes can be modified (eg, meatloaf) but many such as pastas, salads, stir-fries, casseroles can be made vegan by leaving out the meat and adding additional vegetables or even meat substitutes.
Lots of foods have protein or amino acids in them. Getting enough protein should not be an issue if you eat a well balanced diet. Protein rich foods include legumes (beans & lentils), nuts, seeds, tempeh (a soy product). You can see some basic protein info at http://www.vegsoc.org/info/protein.html
Calcium shouldn't be a concern either if you are eating healthy and well balanced. Greens, broccoli, and soy products (though you should avoid most un-fermented soy products like tofu, soy beans, and soy milk) are high in calcium.
Iron is a bit more difficult to obtain in a vegan diet, but still not a huge problem. For a couple articles about iron you can see http://www.groovyvegetarian.com/2008/08/23/iron-rich-foods-for-vegetarians/ and http://www.vegfamily.com/health/boost-iron-intake.htm
Vegan recipes can be found at numerous places online including:
http://vegweb.com/
http://allrecipes.com/Recipes/Everyday-Cooking/Vegetarian/Main.aspx
http://vegkitchen.com/index.htm
http://www.101cookbooks.com/vegan_recipes/
http://www.recipestar.com/recipes
http://www.recipezaar.com/recipes.php?categ=169%2C141%2C12%2C299
You can also modify many of your favorite recipes by eliminating the meat. Not all recipes can be modified (eg, meatloaf) but many such as pastas, salads, stir-fries, casseroles can be made vegan by leaving out the meat and adding additional vegetables or even meat substitutes.
I am looking for a good veggie loaf recipe...?
Kylie
But let me clarify. I don't want something made out of a bunch of meat substitutes like Boca. I'm okay if there's a bit of that in there for binder or texture but the majority of them I'm finding just use that instead of meat.
I actually wan a veggie loaf with rice and maybe some spinach or onion or any other combination of actual veggies!
I'm not very creative at cooking so I need a tried and tested recipe. Any help is MUCH appreciated!
Answer
Veggie Loaf
RECIPE BY: Prose
This is from a book called The Great American Detox Diet by Alex Jamieson (of Supersize Me fame). All of her recipes are super healthy and this is the tastiest vegan loaf I've tried. Like other vegan loaves, this is more fragile than meatloaf. Be sure to let it cool about 15 minutes before slicing, and even then expect some crumbling.
Ingredients
1 cup cooked brown rice
1 cup cooked lentils
1 cup uncooked instant oats
1 cup finely chopped mushroom
1 medium yellow onion, finely chopped
1 medium carrot, grated
1/2 red bell pepper, chopped
1/2 cup finely chopped walnut
1/4 cup tomato paste
1/4 cup olives, any variety, pitted and chopped fine
3 tablespoons finely chopped fresh parsley
2 tablespoons Braggs liquid aminos or soy sauce
2 tablespoons mustard
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried sage
Directions
1Preheat oven to 350 degrees Fahrenheit.
2In a large mixing bowl, combine the rice (or other leftover whole grain), lentils, oats, mushrooms, onion, carrot, pepper, walnuts, tomato paste, olives, parsley, soy sauce, mustard, thyme, marjoram, and sage. Mix well.
3Lightly oil an 8" x 4" loaf pan.
4Fill the loaf pan with the mixture and pack well to press out any air pockets.
5Bake for 40 minutes, covered. Uncover and bake for another 20 minutes, until lightly browned. (Be sure to check it after 10 minutes uncovered as I found it was already done). Allow to stand at room temperature for 15 minutes before slicing. Use a serrated knife to carefully slice.
Veggie Loaf
RECIPE BY: Prose
This is from a book called The Great American Detox Diet by Alex Jamieson (of Supersize Me fame). All of her recipes are super healthy and this is the tastiest vegan loaf I've tried. Like other vegan loaves, this is more fragile than meatloaf. Be sure to let it cool about 15 minutes before slicing, and even then expect some crumbling.
Ingredients
1 cup cooked brown rice
1 cup cooked lentils
1 cup uncooked instant oats
1 cup finely chopped mushroom
1 medium yellow onion, finely chopped
1 medium carrot, grated
1/2 red bell pepper, chopped
1/2 cup finely chopped walnut
1/4 cup tomato paste
1/4 cup olives, any variety, pitted and chopped fine
3 tablespoons finely chopped fresh parsley
2 tablespoons Braggs liquid aminos or soy sauce
2 tablespoons mustard
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried sage
Directions
1Preheat oven to 350 degrees Fahrenheit.
2In a large mixing bowl, combine the rice (or other leftover whole grain), lentils, oats, mushrooms, onion, carrot, pepper, walnuts, tomato paste, olives, parsley, soy sauce, mustard, thyme, marjoram, and sage. Mix well.
3Lightly oil an 8" x 4" loaf pan.
4Fill the loaf pan with the mixture and pack well to press out any air pockets.
5Bake for 40 minutes, covered. Uncover and bake for another 20 minutes, until lightly browned. (Be sure to check it after 10 minutes uncovered as I found it was already done). Allow to stand at room temperature for 15 minutes before slicing. Use a serrated knife to carefully slice.
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