The introduction of the Vego White bar caused quite a stir among vegan chocolate fans.
Vego bars have long been a favourite of many vegans and vegetarians with a sweet tooth, the fact that they’ve branched out – first into a chocolate spread and now into white chocolate – has been a cause for celebration.
But is the new bar any good?
I, like many others, love the traditional Vego bars – they are so chocolatey – they’re big hunks of delight with a nut in the middle. I think it’s the size and mass of vegan chocolate which makes them so good – and addictive. But they are rather expensive at around four quid for a normal bar. They also tend to leave one’s hands with a chocolate coating as it’s impossible to eat a bar before it starts melting. Vego White doesn’t suffer from this problem.
One issue I do Have with it is the foil shroud which houses it inside the main wrapper – that’s double the packaging folks, which isn’t good. It is also on the pricey side at £2.09 for a 50g bar from the independent health food shop where I bought mine.
Vego’s white chocolate sister is thinner than its more established sibling and lacks the deep flavour punch of the vegan chocolate’s elder statesman. However, it has almonds! We all like almonds, right? It even states “Almond Bliss” on the wrapper! They certainly add a welcome crunch to this new plant-based confectionary creation.
The Vego White is, like other vegan white chocolate bars, incredibly sweet. If it’s a sugar hit you’re after, then this is definitely the one you want. Personally, I love it, as I get older I do seem to be developing more of a sweet tooth.
However, it has to be said that other, much cheaper vegan white chocolate bars smash you with a similar sweet sensation. I’m thinking of both Sainsbury’s and Tesco own brand bars in particular – although both of that lack the almonds and the relate crunch which accompanies this vital ingredient.
I was also concerned about the “main contain traces of milk” disclaimer on the wrapper – which also proudly displays the word “vegan”. This basically means milk products are made in the same factory as I understand it. Does this put you off? I must admit, I’ve lived with it so far.
So, is Vego White the new king of vegan chocolate.
No. But neither is the other Vego. I like both, I like them a lot, but that accolade still goes to Choices. I don’t see them around as much these days, but a Choices Easter Egg has always been a must and the chocolates are simply divine. I think in their case, it’s the caramel flavouring which makes them stand head and shoulders above the opposition.
Jackfruit has been heralded as the king of vegan meat substitutes for a while now.
But, more recently, I’ve noticed that the humble tin named “Jack” has gone mainstream. Yes, no longer is this delight solely found hiding in the corner of your local Asian food shop, but now it’s found its way on to the shelves of the supermarket giants too.
But what exactly is it?
Well, Jackfruit is a relative of the fig and it grows in the tropical bits of Southeast Asia, Brazil and Africa. It also holds the honour as the national fruit of Bangladesh and Sri Lanka and the state fruit (whatever that means) of the Indian states of Kerala and Tamil Nadu.
The flesh of the fruit is a starchy source of dietary fibre. Its pulp is composed of 74% water, 23% carbohydrates, 2% protein, and 1% fat. So now you know! According to Wiki (so it must be true), a 100-g portion of raw jackfruit gives you 400 kJ (95 kcal) and it’s a rich source of vitamin B6. It also contains moderate levels (10-19% DV) of vitamin C and potassium.
Unlike animal sources of protein, jackfruit contains no saturated fat or cholesterol, it’s light in sodium, and is also low in calories – so, in short, it’s better for you than meat!
Despite looking like a giant testicle and being a “fruit”, it is an amazing meat substitute – and a natural one at that, mainly because, while relatively tasteless, it is awesome at absorbing other flavours – so marinade and spice it up until your heart’s content.
Recently, our mate Jack the Fruit has become available at more and more takeaways and restaurants as the vegan option – and this is great news for those of us bored with veggie burgers and chips.
You can even buy pre-prepared jackfruit as a processed vegan food at Sainsbury’s now if you prefer the lazy, over-packaged option. But, hey, I guess it’s offering up more options to the vegans out there who struggle with the recipe for beans on toast.
However, sweet and savoury don’t mix – ask those who hate pineapple on a pizza – so make sure you get the young green jackfruit in brine, not the one in syrup – although, I’m told jackfruit does work well as a dessert – I guess most fruits do (except tomatoes – tomatoes and custard is just wrong). I shouldn’t be too harsh on supermarkets though, jackfruit, to me, deserves its tasty reputation, whereas that other vegan darling – the avocado is a tad overrated (the thing is 40% skin and 30% stone for crying out loud).
Gareth, from Peterborough-based Resist! Vegan Kitchen told me: “We use Jackfruit in our menu as most of our alternatives and items are gluten-based so this allows us a gluten-free option that does the job perfectly.”
This is a valid point in a world (including my world, it has to be said) that’s gone seitan crazy, the humble jackfruit flies to the rescue of the gluten intolerant.
So, what do you do with it?
Well, I drain it, wash it, boil it for 45 minutes, boil it again in fresh water for another 30 minutes and leave it to marinate in a mixture of spices and barbecue sauce and then fry it with onions and mushrooms in a little more barbecue sauce for a few minutes and then eat it in a roll.
However, there are a number of recipes out there, but I like Resist!’s BBQ Jackfruit, and now Gareth has exclusively revealed the secret to how to cook jackfruit to perfection to the readers of veganonadesertisland.
Resist! Slow cooked BBQ Jackfruit
2 cans of green or young Jackfruit (rinsed and roughly chopped)
2 tsp olive oil (and extra for the frying)
1 tsp Cumin
1 tbsp Brown sugar
1 tsp Salt
1 tsp Smoked paprika
1/2 tsp black pepper
1 yellow onion
3 garlic cloves (crushed and pulled apart only)
1 1/2 cups vegetable stock (gluten-free if required)
1 tsp vegan Worcestershire sauce
60ml apple cider vinegar
A couple drops of liquid smoke
170ml of your choice beer/lager (gluten-free if required)
240ml of your favourite bought BBQ sauce (we use homemade)
Toss the Jackfruit, salt, pepper, cumin, paprika, brown sugar and olive oil in a bowl and leave for 5 minutes.
Heat the extra oil in a large pan, wok or whatever large metal thing you want to cook in.
Add the Jackfruit mix, garlic and onion. Cook the jackfruit on one side for 5 minutes until it’s lightly brown and then repeat on the other side.
Pour in the liquids (Vegetable stock, Worcestershire sauce, cider vinegar, liquid smoke and beer).
Cover and simmer on a medium heat for 90 minutes, or until all the liquid has been absorbed.
Using a fork or wooden spoon, break up the Jackfruit to appear ‘pulled’, or roughly mashed as we say in the ghetto.
Preheat your oven to 190 degrees.
Spread the jackfruit mixture across a lightly oiled (or non-stick) oven tray and bake for 20 minutes.
Remove and cover the jackfruit with half the BBQ sauce, mix in and spread out again and cook for a further 20mins until the edges start to become blackened.
Give it another mix and cook for a further 10 minutes.
While waiting, think to yourself how the letter ‘A’ doesn’t appear in any number until one hundred and one.
Remove from the oven (the jackfruit, not the letter “A”).
Pour the cooked jackfruit into a bowl and cover with the remaining BBQ sauce (add more if required).
Add slaw or whatever topping you require.
Now throw some of the cooked mix into a fresh sub or baguette and toss it into your gaping jaws!
The UK saw the move debated on vegan forums, and I was adamant that I didn’t want to go for a walk down the aisle of death – a place I had never actually frequented in my life (I was still living with my parents when I became vegetarian 30 years ago), but I’m not the intended audience for these new products.
It has been well documented that the number of vegans has exploded in the UK and worldwide over the past few years – and, I guess, many of those will miss meat. Therefore, companies have been striving to make vegan products as “meaty” as possible.
Fair enough, but will it tempt meat-eaters back to their old ways? Personally, I doubt it – and maybe that’s the idea behind this – a little bit of compassion in the aisle of death can’t be a bad thing, can it? Many people who turn vegan don’t dislike the taste and texture of meat, they just dislike the fact that living beings are killed unnecessarily in order to provide it – surely, this must cater for such vegans? But will stocking it in the meat aisle alienate long-term vegans? I guess that’s up to the individual, but it is a possibility.
Personally, I love the No Bull taste and texture, but, as I said in the review at the time, I can’t actually remember what meat tastes like, so I have no idea how “authentic” they are. Iceland stock these with the rest of the vegetarian products.
How did I find the new Sainsbury’s range? Well, I held my nose, held my breath and walked down the meat aisle. Luckily, I came across the Naturli burgers very quickly – there wasn’t many left and no mince left at all – as you can probably tell from the main picture. At £2.25 for two pretty big patties, they aren’t badly priced – but they did stick out like a cat in a dog show. All on their lonesome in the middle of what, to vegans, is a graveyard of animal corpses, were two bright rays of (reddish) hope. I popped them in my trolley and made a dash for the safety of the vegetable aisle – a rainbow of delights to counteract my trip to the dark side.
Would I put myself through this again? Possibly. I still prefer the No Bull burgers, but these are very good. They look like meat, cook very quickly (a huge advantage over No Bull) and they fill you up at £1.12 and a half pence each. I am old enough to remember when a half pence coin was actually a thing.
They are not strongly seasoned and have a rustic feel to them – which I guess means they’re pretty “burger-like”, it also means they go well with burger relish, vegan cheese and fried onions. It also means they will probably work brilliantly on a barbecue.
The fact they are not strongly flavoured doesn’t mean they are bland and does mean that I would recommend them for younger or less adventurous palates. This is the point really isn’t it? People who are cynical about veganism may be persuaded to give them a go. Maybe that’s what got the farmers in Australia so riled up?
It’s a shame I couldn’t try the mince, but, to be honest, they are plenty of vegan minces out there and I tend to use they in spag bog, so the authenticity of the original taste would probably be lost on me – but if anybody else wishes to share their thoughts on that, please feel free.
The rise in vegan products on supermarket shelves has meant a race to get new and interesting products out there recently.
Pizza seems to be the latest battleground for those fighting for the vegan pounds.
I grabbed (literally) this the falafel pizza out of the Sainsbury’s freezer faster than you can say “hummus aisle”. The price of £2.50 for a normal-sized pizza helped too!
Facebook comments when I posted a picture seem to centre around “why does everything revolve around falafel?” I can sympathise with that view – I’m actually not a huge falafel fan – they can be a bit dry!
On close inspection of the ingredients list, it seems there’s also a “hummus drizzle” – falafel and hummus make the perfect go-to vegan marriage – and that coupling alone will take many to vegan heaven – what a threesome: pizza, falafel and hummus!
To be honest, I didn’t really notice the hummus drizzle – I think it’s more of a trickle than a drizzle. But, on the whole, the pizza is nice.
There’s lots of topping – it’s especially heavy on the falafel (it is a falafel pizza after all) and the red pepper. There seemed to be a fair bit of spinach too – so you can tell your friends that it’s a slightly healthy meal! It looks very colourful too.
The base is nice and crispy – and certainly not too thick. The falafel is the dominant flavour, but there’s a mild to medium spicy kick. It’s not overly overpowering, but it raises the taste stakes above the bland.
And it needs that kick – the falafel alone isn’t enough to captivate my taste-buds’ interest, but the not-too-powerful kick gives it an extra layer of much-needed flavour. It isn’t too fiery, and I think most people will be able to handle it – I’m certainly not a “the hotter the better type person in the heat stakes.
It isn’t a messy pizza eating wise. This is probably due to the fact there’s no vegan cheese. It relies on the falafel as its main selling point – and I think this works – to an extent. But there’s nothing to stop vegans adding their own toppings to liven things up! For me, a pizza is naked without mushrooms – at least one Facebook friend added vegan cheese to hers and many will miss tomato slices. Garlic and chilli peppers could be an addition for those who do like to taste more spice.
All in all, it’s nice, but it didn’t fill me up. I do eat a lot – if I’m honest – so a side of onion rings or chips makes it the perfect Saturday evening meal.
Finally, I must also add that there are a lot of independent vegan firms now producing pizzas – they may be slightly more expensive, but we all want to support our local health food shops, don’t we?
I saw the Viva ad promoting veganism at a showing of Star Wars: The Last Jedi today.
Sadly, it was followed by several supermarket ads showcase all the meat available this Christmas. For me, that sums up Christmas as a vegan. Although we are growing in number and share our stories, finds and views in vegan groups on social media, many of us will spend Christmas amongst meat-eaters.
I’ve often said that the festive period is a bad time for the animals – many millions are consigned to dinner plates – and worse…the bin when too much meat is purchased! We also have the festive fox hunts, reindeer cruelly paraded in a foreign climate, unwanted puppies dumped and wildlife left to freeze to death.
However, there are many positives to being a vegan at Christmas too. The local animal sanctuaries, for instance, often receive generous donations at this time of year (donate to Brook Farm sanctuary at http://www.bfas.org.uk/ or Hillside at http://www.hillside.org.uk/ in the UK). Plus, we have Veganuary (https://veganuary.com/ ) to look forward to and there are more and more vegan options to make your Christmas feast delicious as well as compassionate.
I usually buy a Vegusto roast for my Christmas lunch (https://vegusto.co.uk/) They are natural, vegan and soya-free. You do pay a little more than some other roasts, but I think they’re worth it – and great for cold cuts. Being a mushroom addict, I’ve gone for the Porcini Mushroom Roast. They do a great starter pack too – which is a fantastic introduction to their range of fake meats and cheeses.
I have had Tofurkey before too – this seems to be the favoured “meat” of choice for many – and I can’t blame them. It’s available at your local Holland and Barrett and many other health food shops. Again, it seems expensive – but you can feed a family from one roast. The outer layer can get a little tough when it’s roasted, but, other than that, it’s very tasty.
I’ve also tried the Cheatin’ Celebration Roast – also available for Holland and Barrett or http://www.vbitesfoods.com I had this a number of times so you can tell I enjoyed it! It comes with vegan sausages wrapped in vegan bacon – so you get a proper Christmas feeling from it – the roast itself is already sliced too – an added bonus! It comes with gravy too. Of course, you can buy nut roasts in many places, including Tesco – https://myvegansupermarket.co.uk/product/tesco-festive-nut-roast-mulled-wine-cranberry-480g/ – or make your own – there are many recipes online, and people have their own takes on this classic too.
There are many posts in vegan groups about finding vegan-friendly cakes and puddings over Christmas – and specialist websites often stock them – but I got my mince pies from Iceland and my Christmas pudding from B&M. It’s often a case of just looking through the ingredients – something vegans have become very good at over the years. As I get older, I’m finding I have to keep my glasses on while I shop so I can read the ingredient small print of products!
Many supermarkets now stock vegan custard and single cream and Sainsbury’s now stock a vegan Whipped Cream in a spray can – and, again, you can buy it in a can or carton at many health food shops anyway – even Amazon stock it! I must give Costa’s vegan-friendly Christmas cake slices the thumbs-up too – well worth a try if you’re popping in for a coffee over Christmas.
Linda McCartney now produces mini-sausage rolls and “chipolata-style” sausages for that Christmas tea – and you may have seen the posts about the Violife cheese platter available at Sainsbury’s.
There are festive selection boxes available everywhere – I saw a vegan one in Morrisons yesterday – or you could splash out and go for a box of Booja-booja – very nice for indulgent vegans.
The point is, there are so many vegan products now available, it’s impossible to cover them all in one blog. I, personally, love my traditional veg – the best festive products to consume on a budget. I fry my sprouts – chop them up tiny, fry with diced onion, garlic, lemon juice and black pepper for about three minutes – they are tasty and still have a nice crunch to them for 30 minutes also works well.
It’s easy to get downhearted by the obvious contradiction in celebrating through what vegans see as death and destruction of animals. But, just by showing off the vegan alternatives you are opening people’s minds to the possibility of another way of marking the occasion. We can buy ethical presents, eat ethical foods and drink ethical drinks – but we don’t have to spend a fortune in doing so.
For me, it’s good to remember that Christmas doesn’t have to be extravagant, the DIY experience brings joy to the cooking and present-making process and strips away some of the stress – after all, Christmas is supposed to be merry for everybody – whatever the species.
As for the film, well Star Wars has been a festive treat for many of us over the past couple of years – and this one has several vegan undertones!
The rise and rise of plant-based dairy alternatives seems to be getting the farming community hot under the collar.
I guess it proves those who say “going vegan won’t change anything” wrong.
In June, the Court of Justice of the European Union ruled that vegan alternatives cannot use words like milk in product descriptions.
The case was brought by the German Competition Authority against TofuTown (sounds like my kind of place).
The EU Court ruled plant-based alternatives cannot be described using the terms ‘milk’, ‘cream’, ‘butter’, ‘cheese’ or ‘yoghurt’, as these are reserved by EU law for animal products. Finally, a reason for supporting Brexit (although there’s plenty of other reasons for being a ‘remoaner’).
Sainsbury’s had some free marketing over that one – somebody thought that it was wrong to call the product “cheese”. It seems the desperation goes on and one…
So, why can’t market forces just accept that ethical living is on the rise? Big supermarkets are getting in on the act, major multi-nationals are making money out of veganism and the “middle class” vegan has a huge part to play in the economy? Or, are those of us who are anti-capitalist just too prominent in the vegan movement? Revolution cannot be allowed to happen – remember!
Personally, I think there are too many rich and powerful players in the animal agriculture industry for politicians to allow it to fail – despite the fact we could feed the world many times over if we all went vegan tomorrow. So, while veganism was “allowed” to exist as a niche product line, the fact the number of vegans has exploded beyond even our wildest hopes as kicked the meat and dairy industry (it is one combined industry if we’re honest) into attack mode.
I’ve read posts on Facebook in the past about reserving the words burgers and sausages for meat products – but they’re just shapes! You get different meat varieties of sausages and burgers, so why not meat-free versions?
I have noticed in the numerous stories about veganism on national news sites that non-vegans in society as a whole now feel it necessary to go into attack mode in the dreaded comment sections. Does this come from a sense of guilt or a fear that their cosy lifestyle (of pain and suffering) is under threat?
The news that Sainsbury’s hummus is longer vegan shook the world of social media – well vegan social media anyway. Then the news that is was – well most of it anyway, made everybody calm down – except those who still don’t know….
Sainsbury’s response on Facebook now suggests it actually vegan is – except for the Lemon and Corriander variety and the “vegan” stamp is being restored.
Apparently, the hummus only contains lemon JUICE – not bits – the response doesn’t say whether waxed lemons are used for the juice – I’m guessing, and hoping, not.
The rest of the world asked “how can hummus not be vegan?” And what caused the anger in the first place? Well the world of shellac is still worth exploring…
Anything is possibly in these days of perfect fruit…
So what is shellac? And What’s it got to do with lemons?
One word – bug juice.
Shellac is secreted by lac bugs on trees in India and Thailand. People scrape it off trees and use it to polish wood – or citrus fruit– I kid you not.
It is used on fruits to prolong its shelf life and has also been used to coat sweets and pills. It has an additive number of E904.
And Sainsbury’s were said to have removed the vegan stamp from their hummus because the lemon juice it contains itself contained shellac.
So, how come shellac isn’t vegan?
Many will argue that any product taken from living beings of other species is not ours, and therefore, it shouldn’t be used by vegans.
Thought Co’s website ( https://www.thoughtco.com/how-is-shellac-not-vegan-127609 ) expands on this: “The beetles secrete the resin on tree branches in Southeast Asia as a protective shell for their larvae. The males fly away, but the females stay behind. When the flakes of resin are scraped off the branches, many of the females who remain are killed or injured. Some branches are kept intact so that enough females will live to reproduce.”
In other words, it not only puts the bugs’ larvae at risk, it also kills many of the bugs – so, definitely not vegan then.
But what has this got to do with supermarket hummus? Basically, they’re using lemons coated with shellac to provide the lemon juice for the hummus, as the lemons now contain an animal product, this means the hummus is no longer vegan. In fact, some may argue, it is not even vegetarian.
The mainfact to consider is that most citrus fruit sold in UK supermarkets is coated with shellac – it’s used in nail polishes too, incidentally.
In other words, it’s a hidden ingredient that is found in the most unlikely of places – even in hummus – sometimes. It does bring into question the morals of supermarkets – the number of vegans is growing, and so are the number of vegan products available – so does it really pay them to “unveganise” some of their products? Why coat apples and lemons in bug juice? Is a few days of extra shelf life or a glowing Cox really worth it?
But, those who use nail varnish seem to be most at risk of having shellac in their cabinet at home.
Of course, there are other places to find hummus, soit gives meand excuse to tell you how you can make your own. Here’s the recipe I’ve used:
For the recipe I use, you need:
200gm cooked chickpeas (about one drained can)
2 Tablespoons of light tahini
2 Tablespoons of lemon juice
1 Table spoon of olive oil
2 Tablespoon of water
Some garlic (powder or a clove or 2 crushed – depending on taste)
If you’re using a blender, simply blend the lot together (excluding the paprika) – adding more oil of water if you want it thinner or creamier. If you don’t have a blender, mash the chickpeas until they are completely creamed and mix in the other ingredients (again, excluding the paprika). You can then sprinkle the paprika on top to make it look even more appetising – maybe mix it with a little olive oil first to give it an extra twist. You can even put aside a couple of whole chickpeas to use as decoration if you’re serving it to others.
As I mentioned above, you can experiment by using different oils and flavour combinations – why not caramelize some onions and mix that in? To do this, simple slow cook the onions in a little olive oil. It adds a great flavour to your hummus, I promise.
Alternatively, you could try mashing up some broad beans or peas to add some greenery. For some of these combinations you may need to add a little more water or oil to prevent the hummus from becoming too thick – but some people like it thick, it must be said. The recipe is just a rough guideline, experiments with quantities so you get the right taste and consistency for you. And, of course, why you dip in it is down to you – celery, carrot, crisps… I also use it instead of marg in sandwiches sometimes.
Choices is a very apt name for vegan Easter eggs these days – there really is a huge variety to choose from.
That said, Choices is seen by many as the vegan Easter egg God – which means they can be a little more difficult to track down in the last week before chocoholics everywhere get an excuse to indulge without feeling guilty.
I chose the old favourite – a Choices egg with Caramel flavoured Choices – sweets that battle Vego bars for the kings of vegan chocolate. There are Choices white chocolate eggs and an egg with Rondellos also available. My favourite. It costs £4.60 from http://www.alternativestores.com – I got mine from Sainsbury’s, however.
The main problem here is that with three caramel-flavoured chocs, it isn’t going to last very long.
They are devastatingly moreish – incredibly sweet chocolate, with a thick fondant caramel centre that takes you to heaven on the back on a unicorn with butterflies circling your head every time you take a bite. I warn you, that devouring a whole box in one go is highly likely once you’ve eaten one…
The egg itself is also a joy to munch – for that too is flavoured with the divine elixir of caramel flavour. Sweet and creamy, it’s like a fairy’s embrace and offers a total escape from the trash on TV over the holidays. If it rains, you will forget your disappointment within a second of tasting this wonderful egg-shaped chocolate taste of wonderment.
It’s nice, OK?
I really did save the best until last in my brief series of vegan Easer egg reviews.
There are far too many available now – if I reviewed them all I would be unable to move for a month and would have kept the tooth fairy in overtime for a month.
This is great news people – veganism has gone mainstream, and it’s only going to grow.
The rise in supermarkets catering for vegans has been phenomenal over the past few months. The Sainsbury’s vegan cheese release created such a stir, that I wrote my most popular blog thus far on the subject. So I decided to follow it up with a look at something sweet.
There has been a wide range of vegan-friendly chocolate bars on sale for many years, but, recently, supermarkets have picked up on that too. Many dark chocolates are already “accidently” vegan, so I decided to have a look at supermarket equivalents to milk chocolate treats. Most of them are pretty cheap too, at around 40p for a small 35g bar.
Sainsbury’s Deliciously Free From… Choc ‘N’ Orange Bar
I love the way Sainsbury’s have decided that their Free From range is “delicious”, the name is slightly presumptuous, but, in this case, pretty accurate. The orange hit here is very strong and is the prominent taste – as should be the case. The fact the chocolate is also quite creamy in texture makes this one a double hit with me.
Sainsbury’s Deliciously Free From… Choc ‘N’ Crispie Bar
I quite like the crunch of little rice krispies in chocolate and this one works very well. In fact, it’s the perfect partner for an early evening cup of tea. It certainly doesn’t skimp on the rice pieces and, like it’s orange sister, it has an impressive level of creaminess.
Tesco Free From White Choc Bar
I was so excited when I first saw this. One of my earliest memories was getting a Milky Bar Easter egg as a child, and so, without realising it, I decided I had actually missed Milky Bars – and now there’s a cruelty-free alternative available in many local branches of Tesco! It has a very sweet smell about it and, in fact, also tastes very sweet – but creamy too. It’s quite heavy and indulgent, but I like that, especially in such a cheap bar. My favourite of all the bars in this article.
Tesco Free From Choc Bar
Another nice and cheap bar. This one is a little hard when you bite into it, but many people like the crunch effect. It does have an overpowering sugar hit, but isn’t really creamy enough for me. That isn’t to say it isn’t nice, it is a nice treat, it just doesn’t have the chocolaty taste that some of the other possess.
Morrisons Free From Choocy Bar
I love the name of this – it will certainly appeal to younger vegans. It’s quite a chunky bar too – impressively so. It’s another one that offers a strong hit of sugar and an overpoweringly sweet taste. This means, again, that the creamy taste is lacking somewhat, but there is still a nice taste of chocolate hiding beneath the sweetness.
Stories connected to vegans automatically get multiple shares and provoke debate on news posts, therefore, the Gary/Vegan Cheese debate shouldn’t really come as any surprise. It certainly hasn’t done Sainsbury’s any harm. You couldn’t buy this much advertising! Several national news outlets even picked up on the debate and it went viral quicker than many cat videos.
If you missed it, basically, Sainsbury’s has released a number of own-brand vegan cheeses – something which got the vegan community instantly excited – it doesn’t take much with us lot! Anyway, one less than vegan social media user became upset over the term “cheese” when it comes to dairy-free products and posted a long rant to this effect. She ended with “call it Gary or something”. So vegans did. Instantly, and hilariously, the ranter’s joke backfired and sent the products’ new moniker viral. I’m sure non-vegan Garys are over the moon.
It all proves two things: Vegans do have a sense of humour and new vegan products sell themselves in the world of social media.
Personally, I don’t care what you call it. I see it as rather petty to get offended over what a product is named. In fact, Sainsbury’s haven’t actually labelled them “vegan cheese” on the packaging – instead they are presumptuously called “Deliciously Free-From…” then Cheddar Style etc.
Much of the publicity surrounding the release centred on the fact that the cheeses are coconut-based. The cheeses actually contain between 22 per cent and 24 per cent coconut oil and they are not soya-free. So if you don’t want soya, you’re better off with Violife or Vegusto. Personally, it doesn’t bother me and claims soya gives men boobs and the such-like are pretty nonsensical – it is certainly no quick fix for sex-change patients. Also, many meat products also contain soya and many animals bred for meat are fed on the stuff.
I decided to try the new products, including a cheese spread and new lasagne, so I could share my thoughts with you lovely people.
The lasagne was something I was very excited about, but it really isn’t as good as some of the home-made offerings I’ve tried. It is, however, vegetable and not soya mince-based. It also says it “serves one”, which in supermarket terms, means serves one with chips, a salad, garlic bread and pudding!
I avoided going down the lazy microwave route and cooked it properly. But it still stuck to the bottom. Once out of the plastic dish, It was still a little watery and doesn’t have any real spice kick. But there is a fair amount of tasty veg and the pasta tasted nice and creamy. I’d have it again – probably with lots of chips.
The Garlic and Herb Soft Cheese is a lovely breakfast treat on toast. It certainly doesn’t skimp on the garlic, it has a real kick and a nice, light texture. It’s delicious in fact. And, as with the cheeses themselves, there is no underlying coconut taste or, indeed, after-taste. Plus, it’s actually softer and more spreadable than many similar products on the market.
Now let’s look at the cheeses themselves. I’ll start with the
. This is a white cheese with a creamy taste and soft texture. It has a medium-strength hit and would work very well in a salad. I can’t actually remember what “real” cheese tastes like, so I have to judge the products on their own merits.
The Cheddar Style is probably the most traditional alternative, and I would say it has a cheesy taste given what I’ve said above. It’s the kind of vegan cheese I would have in a sandwich with pickles.
I approached the Wensleydale Style with Cranberries with some trepidation, as I, generally, don’t like sweet and savoury mixed. But I was pleasantly surprised. It’s certainly colourful – it looks like ice cream, but the sweet aftertaste isn’t unpleasant and it’s another creamy one. This is something that would work well on crackers.
Finally, comes the best – Cheddar Style with Caramelised Onion. This is the one that made angels dance around my mouth and spread glitter over my tongue! The powerful onion taste is to die for, making this one that would rule over the cracker kingdom.
At £2.25 each for a 200g pack, they are cheaper than many other vegan cheeses and they come in re-sealable packaging – which is always a bonus. All in all, they are certainly a hit with me.