Brooklyn Hayes has always been enthusiastic about sustainable eating, and for her, this means embracing ethical meat substitutes free of taste compromise.
Brooklyn’s experience shows otherwise, even if many believe plant-based proteins are boring or lack texture. She has found a variety of mouthwatering, nutrient-dense replacements that, while being better for the environment, replicate the flavour and feel of conventional meat.
Jackfruit, a tropical fruit with a texture surprisingly like pulled pork when cooked, is one of her favourite replacements. Perfectly absorbing flavours, it makes a great base for curries, BBQ sandwiches, and tacos. Perfect for stir-fries and grain bowls, tempeh—a fermented soy product more high in protein than tofu—has a nutty, firm feel.
Brooklyn suggests seitan, sometimes referred to as wheat gluten, for anyone yearning something heartier. One of the most convincing meat substitutes with its rich, chewy texture, it goes great with fajitas or kebabs. She also loves mushrooms, particularly oyster and portobello mushrooms, which have a rich, umami taste and go great in pasta dishes as meat substitutes or burger patties.
Brooklyn exhorts people to play with lentils and chickpeas, legume-based proteins that not only have a pleasing texture but also pack a strong fibre and iron punch. These choices help you to switch to a more plant-forward diet without feeling as though you are deprived.
Brooklyn is not just picking a better option by selecting ethical meat substitutes; she is also supporting sustainable farming and lowering her carbon impact. She also shows that eating responsibly does not imply sacrificing taste with so many great plant-based choices at hand.
