How to make plant-based meals taste good — Krista Fedorchak (2024)

FAQs

How to make plant-based meals taste good — Krista Fedorchak? ›

Rich, savory seasonings can make plant-based food delicious

But meat-free foods like miso, mushrooms, or seaweed can offer a "tsunami of umami," particularly when combined with herbs, spices, and sesame or olive oil for richness, Buettner said.

Rich, savory seasonings can make plant-based food delicious

But meat-free foods like miso, mushrooms, or seaweed can offer a "tsunami of umami," particularly when combined with herbs, spices, and sesame or olive oil for richness, Buettner said.

Soy protein concentrate and pea protein are common ingredients used to mimic the true taste and texture of real meat. Editor's note: Some plant-based meat options, notably Impossible Foods products, contain GMO soy.

Studies show that eating more plant-based proteins (like legumes, nuts and seeds) can support better heart health. There is also evidence that replacing some (but not necessarily all) animal-based protein with plant-based protein is good for your heart.

Because vegan diets are more nutrient dense than calorically dense (meaning, you eat many nutrient rich plant foods with lower amounts of calories per serving), it is normal to feel hungry more frequently than non-vegans or non-vegetarians. Here's the good news – eat more!

Flavoring: In addition to broth, you'll need tomato paste, soy sauce, vegan Worcestershire sauce, cumin, and paprika. These ingredients add tons of flavor while keeping the vegan beef neutral enough to use in any type of cuisine desired.

You can bake, steam, fry or sauté tempeh and it is a great alternative to meat or fish. Besides the great flavor, tempeh is also high in iron, calcium and protein. Legumes Beans, lentils and peas are great protein-rich substitutes for meats, and can be used in anything from chili to soups.

Specifically, meat substitutes like tofu, tempeh, and seitan have equal amounts of protein but with less saturated fat and more vitamins and minerals, besides B12.

Some studies have shown that those on a plant-based diet are found to have lower plasma vitamin B12 levels and higher levels of vitamin B12 deficiency than those who consume animal products. Vitamin B12 is an important cofactor in DNA synthesis, and deficiency can lead to anemia and severe neurological dysfunction.

Can I eat eggs on a plant-based diet? ›

Eggs can and should be part of a plant-based diet, and these five suggestions showcase how easy it is to incorporate the incredible egg into your plant-forward dishes.

It's prevalent in both omnivore and vegan/vegetarian diets, with the latter having greater risk for it (1, 2). One of the most common reasons for fatigue and low energy in vegan, vegetarian and more plant-based diets is because of either low or no consumption of heme iron.

A formulation can use one type of protein or a blend of different types. Soy protein is still the plant protein that delivers the most meat-like taste and texture.

Monosodium glutamate is the quickest way to get that pure hit of meaty savoriness. It doesn't add much depth, so it's especially useful in dishes where you've developed a ton of veggie-based flavor but are still missing that little meaty something.

While the protein content was similar in both categories, plant-based meat analogues on average had significantly less saturated fat and sodium, as well as more fibre than meat products.

Acidic ingredients help lift and balance flavor. Use small amounts of ingredients with bold flavors such as pomegranate seeds, chipotle pepper or cilantro. Give a flavor burst with condiments such as horseradish, flavored mustard, chutney, wasabi, bean purees, tapenade and salsas of all kinds.