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UK supermarkets report a surge in vegan food sales while expanding ranges
- thedrbrian 6y agoWonder if it’s to do with corona virus. My sense of smell has changed again and it’s put me off beef, so this Christmas it’s vegetarian chilli and vegetarian tacos.
- cute_boi 6y agoits abit unfair to me where cow milk costs $1 but soy milk costs $5. Lets hope with this growing trend soy milk also gets subsidized.
- yyy888sss 6y agoYou don't need to subsidize cow milk, we don't in Australia and it's still $1/litre.
- tonyedgecombe 6y agoCheap milk isn't great for the cows though.
- andylynch 6y agoOr the farmers. It’s not well enough known that dairy farming is a tough job and the mortality rate from suicide is far too high. Unfortunately I know more than one farmer who has succumbed.
- n4r9 6y agoOat milk, perhaps. Let's try not to increase the pressure on soy production.
- jsilence 6y agoAlso Milk from peas is pretty good. Our family loves it.
- traceroute66 6y agoBy all means go vegan, but I do wish people would just learn to cook with vegetables, grains and pulses instead of supporting this new world of industrial, highly-processed fake-meat bullshit. Not only do we know that highly-processed foods are not good for you, but also, no matter how much marketing puff you put behind your fake-meat, I bet anyone with half a taste bud will be able to tell the difference between "meat" and "not meat". Rant over. ;-)
- garbene 6y agoValid points on eating more whole, unprocessed foods. But shout out to some of the plant-based meats coming to market. My wife and I switched to a 99% vegan diet this year and I’m impressed with how good plant-based meat has gotten. I can hardly tell the difference between plant-based and real meat.
- traceroute66 6y agoI guess it depends what sort of real meat dishes you used to generally eat. I suppose things that use ground meat (e.g. burgers and pies) can get away with it due to the sauces and stuff. However there are many dishes I can think of that are pretty much untouchable by plant-based. Starting with a quality roast chicken. To get anywhere near achieving the same taste and texture, I'd hate to think what sort of chemicals and processes would need to be used. It would almost certainly be healthier to eat the real chicken. Liver is another one, especially when cooked the Italian way, thinly sliced with nowhere to hide apart from behind a few stewed onions. Shanks and tails is another area. Apologies to any vegans in the room. ;-)
- jsilence 6y ago'It would almost certainly be healthier to eat the real chicken. Not for the chicken.
- titchard 6y agoI agree, mostly plant based here but rarely rely on the "fake meats". The closest is seitan, which I make myself anyway.