A vegetarian, vegan diet, and limiting meat consumption are called flexitarianism. These keywords have recently become more popular than ever before. We drive ourselves with different motives, such as empathy, health, and the planet, and try to make changes to our diet. Beginnings can be difficult, which is why we've prepared an article that will help you learn how to painlessly and gradually limit meat.

How to get protein in the diet plant?

Give an answer about the way protein is delivered daily for vegans and vegetarians. The truth is that there is no complete protein source of vegetables, which is not the case, but a meal without animal proteins is defective. The best sources of protein are vegetables and nuts. By combining them in one meal we provide ourselves with any necessary ingredients, and even with a bonus in the form of fiber, trace elements and vitamins. Change the raw sausage to white beans and sprinkle the dish with roasted sunflower seeds. Instead of grilled chicken, add chickpeas and pumpkin seeds to the salad. Athletes can include ready-made protein powders, for example from hemp or broad beans, in their diet.

Mix, grind, mix, that is how to prepare pods

One of the best ways to limit meat consumption is to introduce legume paste into your daily diet, which will enhance almost any meal, initially all but they are best eaten on bread. These sandwiches are an inseparable part of a Polish diet; we eat them for breakfast, lunch, and dinner, as well as on trips and at parties. Meat substitutes such as hummus, bean paste, or lentil pate are a wonderful alternative that you can prepare simply by throwing the ingredients into a blender, grinding them in a mortar, or simply mixing them with a fork (it's a little more laborious but effective, maybe not so much as a paste - it would come in handy here myself).

Store no meat - what offers at US market vegetables?

Poland is at the forefront of herbivore-friendly countries offering variety and accessibility to vegan and vegetarian products. Let's take advantage of it! Store shelves are practically bending over backwards with soy cold cuts, beetroot burgers and other non-meat products. Keep this in mind by checking their ingredients. Often these products are highly processed and high in calories - unfortunately, vegetables don't always mean healthy. It's worth it, but there are opportunities here. This huge range of products, especially at the beginning when we're still a little lost in the fog. Opening up to the vegan world can be an exciting adventure. Jackfruit? Seitan? Tempeh? These words are worth taming. All of these strange-sounding products are, alongside tofu, the most popular meat substitutes. They will surprise you with their taste, texture and consistency. For example, from jackfruit I make something like a pattern of torn pork, spongy seitan can be used as vegan-based pork chops, and smoked tempeh can be used to create great stir-fries.

How to add more vegetables to your diet?

Warming up vegetables is one of the unwritten rules for vegans and vegetarians. It's worth remembering what we often associate with the taste of meat; it's really spices. You can use your favorite mixes (worth a little extra, but pay attention to the amount of salt and sugar) with practically anything. Sliced ​​and fried soy chops in gyro-spiced sauce will satisfy cravings for fast food, whereas baked tofu in grilled sauce will allow you to enjoy the taste of ribs without guilt. Let's remember, though, that these plants, natural and unprocessed, are the best source of vitamins and fiber. Every vegetable and fruit has a completely different, unique taste, especially when we buy them seasonally and from regional sources. If you don't like them, try making them with a favorite meat. Zucchini or eggplant can be combined with cucumber and lettuce, or with fruit seasonings such as maple, lemon, and cinnamon syrup. Great!