More and more people are choosing to reduce or eliminate animal products in their diet. This creates a wider variety of plant-based options available in supermarkets, restaurants, public events, and fast food chains. In recent years, the demand for vegan and plant-based recipes and alternatives has also increased, but turning to a nutritious meat-free diet can be difficult. Express.co.uk spoke exclusively to Derek Sarno, Co-Founder of Wicked Healthy and Executive Chef of Tesco and Director of Plant-Based Innovation, about plant-based foods and the benefits of not eating meat. He also shared a great meat-free burger recipe that both meat and non-meat lovers will enjoy.
Derek explains the mission of Wicked Healthy and why he and his brother Chad Sarno founded it: “We do it for the animals, for our health, for the environment and for taste! There are so many good reasons.
“Basically everyone should eat more vegetables and Wicked Healthy shows how to do it with recipes and inspiration, while Wicked Kitchen provides the platform with products that make it easier than ever.
“We know that most people just want great tasting food, so that’s our focus.
“We make plant-based foods taste so good that there is no reason not to eat them. Just take a look at our wicked mushroom steaks. They are supposed to appeal to meat eaters. They’re tough, meaty, hearty, satisfying … just talking about them makes me want to grab a knife and fork and eat one right away!
“Our mission is essentially to get people to eat more plants,” he added.
CONTINUE READING: Supermarket shoppers warned of rising food prices this ChristmasS.
So what are the benefits of eliminating meat from your diet and choosing more plant-based alternatives?
Derek explained, “Finances… that’s actually good. Have you seen meat prices lately? A decent ribeye steak costs 18 pounds per kilogram. Vegetables are much cheaper.
“And the health benefits of a plant-based diet are well known. Almost all major health organizations agree that we should all eat more vegetables.
“And the burden on the environment is greatly reduced when you eat this way. Have you seen the new UN climate report that came out just last month?
“The last report is from 2013. This report estimates that food systems, which include everything from agriculture to food waste, account for about 11 percent of greenhouse gas emissions.
“But the new report with more accurate data shows that our food is responsible for 25 to 30 percent of emissions. That’s almost a third!
“And guess which food is the worst culprit? Meat production, ”he remarked.
“The latest UN report highlights meat as the ‘single food item with the greatest environmental impact’.
“So, yeah, eating less meat and eating more vegetables can definitely help keep climate change from spiraling out of control,” said Derek.
Derek gave up meat a long time ago, but what was the hardest part about it?
“Burger,” he commented. “I guess I gave up on that last. But that was years ago.
“Plant-based burgers have come a long way since then. There are so many great tasting options now.
“If you like burgers, check out some of the burgers on WickedHealthy.com. They’re fully loaded, over the top, super tasty plant-based burgers. “
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instructions
1. Preheat the oven to 200 ° C (convection).
2. In a hot pan, add a teaspoon of oil and both burgers, fry for two minutes on each side and remove from heat.
3. Put the baby spinach in the same pan and cook for a minute or two until it collapses. Remove the spinach and place in a colander to allow excess liquid to drain off. Let the spinach cool for a few minutes, then squeeze out any excess water so it doesn’t get mushy.
4. Roll out the puff pastry on the cutting board, cut off a few centimeters so that it is square and completely envelops the Wellington. Place a slice of cheese in the center, then the burger and top with a slice of cheese, sliced onions and pressed spinach. Then top with a second burger and sliced cheese.
5. Start wrapping the dough from one side and then the other, filling in the gaps on the other sides to enclose the layered burgers. Cut off excess dough if necessary.
6. Place the wrapped burgers on a parchment-lined baking sheet, fold the sides down. Brush the whole thing with melted vegetable butter.
7. Bake for 20-30 minutes until golden brown.
8. For the sauce, put ½ mustard sauce and ½ oat crème fraiche in a small bowl and whisk together.
9. Take Wellington out of the oven and let cool for five to eight minutes before slicing.
10. Serving.
Substitute: feel free to use Dijon or a hot mustard or sriracha mixed with mayo as the sauce works great!
About Derek
Derek Sarno is a chef with a mission to help you prepare delicious vegan food.
Derek is co-author of the Bad Healthy Cookbook, the Whole Food Cookbook, the Wicked Healthy website, the Wicked Kitchen YouTube Channel, and developer and co-founder of the hugely popular global line of Bad kitchen Food.
You may have tasted some of his miraculous work with mushrooms.
Derek is also Head Chef and Director of Plant-Based Innovation at Tesco, the UK’s largest grocer.
For many years he was Senior Global Executive Chef at Whole Foods Market and ran several successful restaurants.
Derek is also known for training squirrels.
source https://www.bisayanews.com/2021/09/18/wicked-healthys-derek-sarno-shares-plant-based-diet-benefits-have-you-seen-meat-prices/
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