When most people think of slow cooker meals, the first thing that springs to mind is hot stew, slow cooker fajitas, and rich soups. Of course, for vegans this is a different story, gone is the option for a hearty beef stew or a shepherd’s pie. And with these popular options gone, what meals can vegans use a slow cooker for?
From Ice Creams to meringues, and fluffy cakes and gooey cookies – desserts are very popular amongst most. But as a vegan, the options are very much limited – with most cakes containing eggs and ice cream being made of dairy. So how can we solve this problem?
It seems like just about every other nutrient gets a bigger share of the spotlight than humble iron. Advertisers are all about the protein and fat content, calcium for bones; heck even fiber gets more recognition than iron! Although this micronutrient gets B-list treatment from the food and nutrition world.
It happens to every vegan at some point or another. Maybe it’s after you order your pasta with no cheese, or when a co-worker finds out you don’t eat any animal products – not even fish. Suddenly, everyone becomes an expert on nutrition. “But where do you get your protein?” they ask.
Indian cuisine is without a doubt one of the most loved in the world. From Dahl to curries and naan bread – this cuisine is packed with variety, spice and flavour. But as a vegan, it may be more difficult to find a great curry, as most dishes contain meat.
A huge factor for a lot of people when deciding to transition to a vegan lifestyle is giving up dairy products, specifically cheese. No longer will you be able to have pizza covered in mozzarella, or sprinkle any parmesan over your Bologna. There are vegan versions of cheese out there, but most just taste stale or boring.