As per usual, my vegan recipes shy away from any over processed meat alternatives. Modern Food Stories is a whole-foods only space; no textured vegetable protein on my watch!
I know I rabbit on about it, but seriously guys, you can get all those same flavours and textures from natural, plant based ingredients! Lentils are my favourite meat substitute for dishes like bolognese or chilli that typically contain meat. Not only are they a great texture swap, being soft but with a decent bite to them, but these magical little legumes are high in protein (making them a great meat substitute), fibre and slow-release complex carbs. Talk about plant power!
These little guys are a powerful superfood; cheap, healthy, unprocessed and totally delicious! I opted for green lentils in this recipe as it’s what I had to hand, but feel free to sub for red, puy, beluga or whatever your favourite kind is – just keep in mind the cooking times will vary.
Don’t forget about those mushrooms either! I’m so glad the world is finally waking up to the versatility of mushrooms. They’ve seen a real boom in popularity recently because their meat-like texture makes them a fantastic vegan substitute. They’re also packed with antioxidants and protein, so you really can’t go wrong. You can use any mushrooms you like though I love a wild mix of oyster, shitakke and brown cup / cremini.