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Here at Vegan.io we are truly committed in helping anyone interested in transitioning to a vegan diet and make the process as easy as possible. In order to do so we first need to acknowledge that everyone is different, and for this reason it is necessary to have a different approach when moving forward and consider the needs of each person.
After working with many people I've realised that for some it is really easy to go cold turkey on it and make the switch from one day to the next, they just never consider eating meat again. On the other hand, we've also worked with people that need to ease into it, make a slow transition and take one step at a time. Maybe reducing the animal products they consume, like going from pescatarian, to vegetarian, to vegan is what best suits them.
For some people textures and flavours are important, and a huge factor when fully diving into a vegan diet. I couldn't tell you how many times I've heard "I could never do without _____". For that reason, I put a lot of effort on finding alternatives and playing around with ingredients that will help us recreate those same textures and flavours they think they might be missing out on.
There is a lot of trial and error involved in this search and I like to share with you all of my findings, from what I think works best in a certain situation, to the many different ways you can cook an ingredient to give it a completely different use. I'll do all the crazy weird experimenting so you don't have to deal with it, you can just tweak things a bit to make it work for you, here's the perfect example.
One ingredient that I've found to be incredibly versatile and useful for cases like this is tofu skin, having such subtle taste serves as a white canvas for whatever flavour you want to recreate, it will mainly depend on how you cook it and the seasonings you decide to use.
For this recipe I used the tofu skin to mimic bacon, but being honest with you, I don't think it really tastes like bacon that much; I haven't eaten meat since I was about 13 years old, so at this point in my life I don't really know what the actual flavour of meat is. Regardless, the tofu skins will add a nice savoury taste to this delicious dish, and you can adjust the recipe until you get the flavour that satisfies your tastes buds.
This quinoa power bowl is the perfect dish to use as a base when you are experimenting with elements like this. Just as it is this recipe has all the nourishing ingredients your body could ask for, it is full of greens, full of colour, I've included complex carbs, and a good amount of plant based protein. I usually have it for lunch since it keeps me full and energised for the rest of the afternoon.
For the quinoa
For the bowl
For the seasoning
For the bean curd
|Amount Per Serving|
|Calories 376||From Fat 110|
|% Daily Value*|
|Total Fat 12g||18.8%|
|Saturated Fat 2g||10.3%|
|Trans Fat 0g|
|Total Carbohydrate 51g||17.1%|
|Dietry Fiber 11g||43.9%|
|Vitamin K2 0.47µg||0.5%|
|Vitamin A 6167.15IU||123.3%|
|Vitamin B-12 0µg||0%|
|Vitamin B-6 0.58mg||28.9%|
|Vitamin C 106.22mg||177%|
|Vitamin D 0IU||0%|
|Vitamin E 3.98mg||13.3%|
|Vitamin K1 194.3µg||242.9%|
|Folic Acid 0µg|
|Pantothenic acid 0.79mg||7.9%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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