But vegan bacon though…

Vegan bacon frying

Vegan bacon has risen in popularity this year.

The old joke “but bacon” from meat-eaters, which is about as original as “where do you get your protein” or “how do you know a vegan? They tell you”, has been answered tenfold.

For years, Cheatin Rashers had been my go-to for a BLT or fried vegan breakfast. But suddenly, with the explosion in veganism over the last couple of years, everyone seems to want a part of the vegan bacon action.

I’m not complaining, they can really add something to a burger and thrown with some tofu scramble, beans and fried mushrooms, it really makes a cooked breakfast sing. But don’t forget the hash browns and dark, dark brown tea!

Of course, these shop-bought vegan bacons are as processed as their dead pig counterparts. The advantage they have for many of us is that they are so quick to cook – typically, you have to fry each side for about thirty seconds. You are more likely to cremate them because the phone rings than you are to under-cook them.

But you can make your own.

Banana skin bacon
Banana skin bacon, lettuce and tomato sandwich

Do they taste like bacon? Probably not, but they are better for you and for the pigs and they do taste nice.

I hadn’t realised how easy it is to knock some up until I saw this recipe for banana skin bacon. To see for yourself, go here 

Soon after, I was sent almost the same recipe but using slivers of carrot.

For a slight variation on this, go here

It’s all in the marinade you see. And that is what makes these versions so appealing to me – the ingredients in the marinade make so much sense and I thoroughly recommend keeping them in your vegan store cupboard.

Liquid smoke, for example, adds a bite to anything and is great for frying with.

As for soy sauce; well I just love frying broccoli in the stuff as a side dish. You can use Henderson’s Relish instead of soy sauce, I swear by that stuff and always have a bottle around.

But my favourite of all is smoked paprika. I love the stuff. It has a smoky, sweet but not too sweet, taste that is the key to such dishes. Mixed together these ingredients are perfection.

I must say you can never over-marinate, but boy can you under-marinate? In a word: Don’t.

For me, food is always better planned in advance anyway.

I have tried many of the supermarket vegan bacons, and, to be honest, I haven’t found one I didn’t like – but it’s sometimes more fun to make your own, right?

No one is pretending they taste like meat, but it is fun triggering the anti-vegan obsessives with them and they do work so well with breakfast, an addition to roast dinners and my earlier suggestions.

Vegans against covid 19 and anti-Chinese racism

Like many of my friends, I’m stranded at home and left to ponder the coronavirus outbreak from a vegan perspective.

There’s been enough said already about how this was all caused by animal exploitation, although even the mainstream press has been rattling on about the wrong types of animals being eaten. The irony isn’t lost on us.

But sometimes vegans themselves express more horror at a bat being eaten than they do over a cow being eaten. This is our chance to highlight the speciesism. It has to be said that many vegan campaigns do highlight the disparity between the different attitudes to dogs and cows or pigs – sadly, people’s views of different animals have been highlighted yet again by the pandemic. Plus, I like bats.

The racism unnerves me a lot though. Something else I read recently, China has a huge number of vegans as talked about here, for some reason this gets overlooked all too often; very often by vegans themselves. Racist behaviour isn’t compatible with veganism. We’re supposed to be compassionate; racism is the opposite of compassion. We complain about prejudice against another species but tolerate towards our own species? That is wrong on every conceivable level. And let’s treat the myth that vegans can’t get coronavirus with the contempt it deserves – the worst fake news in an environment awash with fake news. What a dangerous and idiotic idea!

There have been reports about the increase in quality of the air and the drop in greenhouse gases due to the reduction in human activity. This shows how destructive our modern ways of life have become and how detrimental they are to the natural world.

Animals and birds have been seen in cities where they are not usually spotted now, showing how it is possible to live side by side with nature instead of against it. See the report here. I’ve always said there’s something arrogant about humans who feel the need to ‘manage’ the natural world. It can do that very well itself thank you.

The number of small start-up vegan businesses over the last few years has been truly empowering and to think the lockdown could put many out of business is terrifying. I implore you to support those which have been able to stay open or diversify their business model – for example offering a delivery service.

Animal sanctuaries too are suffering from lost open days, the inability of volunteers to attend and a general drop in financial support – something seen by a large number of charitable organisations. There’s a page where you can donate here.

Many vegans are discovering the advantages of cooking at home and, perhaps, discovering it’s easier and less time consuming than they first thought.

I’m discovering how much less money I spend while under lockdown.

 

Is Veganuary killing vegan businesses?

Vegan "fish" and chips

I spoke to the owner of a vegan small business last week who is considering their options after a downturn in trade.

This year, in particular, has seen a huge rise in the number of vegan products on supermarket shelves. I’ve even written about it myself.

The Greggs release of their vegan steak bakes brought about a similar explosion in PR as the Greggs vegan sausage rolls row – boosting the profile of Greggs and Piers Morgan – and to a lesser extent veganism. The fact both products were already widely available as a vegan version in other shops was lost on absolutely everyone.

But the fact said bakes and sausage rolls are so cheap means that small businesses simply cannot compete. People are buying a vegan steak bake from Greggs and then make a token purchase from the small trader – and these token gestures are not enough to sustain a viable business

I noticed a post on Facebook last week about a small vegan business closing soon, and she raised many of the issues addressed in this blog.

The fact people are struggling financially – especially during January, means that supermarkets are able to tap into the Veganuary market and push the ethical vegan traders out. I understand fully why it’s Veganuary and not Vegurary – New Year’s resolutions and a healthy new year – and it has a ring to it – makes perfect sense. I just wish that more independent vegan traders are promoted alongside the big-name launches.

The Christmas Vegan Festival I co-organise saw a drop in numbers this year, but was still a great success, I believe people will save their money and spend at similar events – but vegan businesses need all of the vegan events they attend to be successful in order to continue trading – or in the case of High Street firms need people to go to them at lunchtime instead of the local supermarket od big name brand. A point raised by this blog.

Of course, I understand that some vegans simply have to go for the cheapest option, that for me is buying veg from the local market and cooking from scratch. It’s worth remembering that many of the products from independent traders are hand-made, not mass-produced like those on supermarket shelves.

I, like many older vegans, grew up when supermarkets had no vegan options and I, like others, managed to get by just fine by cooking from scratch and supporting the few vegan traders out there. It’s also worth remembering that independent traders are often solely vegan – unlike supermarkets and their ilk – they do not have a separate pot for vegan money and meat product money – the same applies to takeaway branches now offering a token vegan burger.

It must be pointed out that the issues raised in this blog also applies to fruit and vegetables – which last longer and taste nicer when purchased from your local market.

Iceland’s Veganuary Gamechangers

The amount of vegan product launches just in the first week of January 2020 has been utterly overwhelming.

As higher numbers than ever take up Veganuary, one must congratulate the marketing staff at the UK’s major food outlets – the vegan pound now has substantial power.

But it was the release of Iceland’s No Cheese pasties which excited this seasoned vegan most of all.

As someone who is currently financially challenged, the bargain-basement products and the old fashion notion of cooking from scratch have never appealed more, but, for a treat, this “must-have” item appeared in my social media feed last week.

I remember my time as a vegetarian (many of us were one once) catching the train home to Leicester and stopping at the chippy on the way home for a cheese and onion pasty and chips.

Ironically, around four years ago, it was in that very city that I was able to finally taste a vegan version of said delight. I can’t remember the name of the independent shop which sold me this cooked delicacy, but I was very impressed indeed – I wanted more.

Fast forward to 2020, and Iceland promises to end my search for the perfect partner to accompany the lonely chips on my plate.

My first attempt failed, there was none left in my local branch. However, gut-crushing disappointment was lifted with a beckon of light in the shape of No Bull Steaks – they had mushroom steaks. My excitement levels went through the roof – I just had to try those too!

img_20200103_143454-1-e1578587762779.jpg

And I wasn’t disappointed. As far as meat-replacement products go, they are the best I’ve tried so far. The fact that I’m an absolute mushroom fiend may help. Although the length of the ingredient list may put some off, the darkness of the “meat”, the rich flavour and the distinctive hit of mushroom will please others like myself. Dab on some English mustard and drown it in gravy and you have the perfect star of a roast dinner.

Again, as a vegetarian, I remember some rather tasty Linda McCartney fake meat steaks – but I haven’t seen those in years and I have found nothing similar to them over the years, until now.

My only criticism is that they are not very big, so my advice would be to have a whole packet to yourself.

Anyway, back to the cheese and onion pasty. As an aside, I will mention that I’m not putting exclamation marks around cheese or steak, because it annoys those who continually comment “it can’t be steak if it isn’t meat” or “vegan cheese isn’t really cheese”. I doubt many of these self-appointed guardians of the English language actually take their “expertise” any further down the supermarket aisle than the vegan section.

The pasty is nice. I have no idea why Iceland has stripped the onion part of the product from the title, but I can assure you that they are very much present – in fact, they are the only lumpy bits inside. Yes, there could be more, but crumbs, the powerful cheese flavour is utterly divine.

Iceland No Cheese Pasty cooked

You must be careful though, the sauce which fills the inside of the pastie can scold your tongue in a volcanic burst of molten vegan cheese. You do not want your taste buds burnt to a cinder, believe me, they need to experience the immense power of the flavour which makes this product a must-buy. For me at least.

Now, the ultimate test of a good pasty is how it tastes cold.

No-one can resist a cold pasty in their lunchbox, and I’m pleased to say that these more than do the job.

The cheese may remain runny, which is a little disappointing, but the taste remains solid, just be careful if you’re eating it while wearing a new tie!

I must add, that it’s nice to see the addition of the No Yolk mayos on Iceland’s shelves too, they really have upped their vegan game once again.

Farmers vs Vegans

Cow in a field

Farmers seem to have a beef with vegans these days.

While this is nothing new, it seems the rise in plant-based products on supermarket shelves and the rising number of vegans is starting to get on their nerves.

The farming community has become more vocal in its opposition to any mention of the word “vegan” in the last few months, so as reports suggest more and more people are set to enjoy a meat-free Christmas I can only guess that pro-farming pressure groups such as the NFU and Countryside Alliance (a pro-blood sports group in the main) will increase their pressure on the now powerful vegan pound.

A recent article for the i newspaper not only highlighted the growing number of people intending to eat plant-based this Christmas but also pointed out that according to the Vegan Society, the number of vegans has quadrupled in the UK since 2014.

https://inews.co.uk/inews-lifestyle/food-and-drink/christmas-dinner-vegan-food-waitrose-1343981?fbclid=IwAR1b1bybyhIgNfi_ak0UiXrk56JVoSjf8HOMlIki4SsnoDBJ-iqevf1Ecbk

Of course, the seeds of discord were sown in response to both the 2019 and 2018 Vegan Campout events. Already controversial among vegans for the choice of venue, the Countryside Alliance spat out its dummy over a vegan event taking place on land usually reserved for agricultural shows. Maybe somebody should tell them that agriculture includes the growing of plants needed for a vegan diet?

In October, it was Tesco who faced the wrath of angry animal farmers when they dared to make an advert featuring a vegan sausage. This time, Piers Morgan wannabe Janet Street-Porter lambasted the humble plant-based cylinders in a Daily Mail tirade. Most vegans just laughed.

The NFU seems to be in competition with the Countryside Alliance as to who is the most vocal critic of veganism – and it was this Tesco campaign which saw the union throw its hat well and truly in the ring. Plant Based News also reported on the whole soap opera.

https://www.plantbasednews.org/culture/tesco-vegan-sausage-advert-branded-propaganda?fbclid=IwAR0Y7jVkbsHhZYhbNPDvrkWtSrZn580zpMBpaRvn0BY_JofuZY6io3t0WnY

The BBC provoked the red-faced fury of farmers not once, but twice in recent months. Firstly, a Christmas advert featured a turkey wearing an “I love vegans” sweater. They didn’t care that turkeys generally don’t wear sweaters, but how dare anyone promote vegans? Are we becoming too accepted for comfort?

“The NFU, which is concerned about the impact the ad will have on livestock producers, have now accused the BBC of being in breach of its impartiality rules by promoting veganism,” according to a piece in this article: https://www.farminguk.com/news/farmers-criticise-bbc-for-i-love-vegans-christmas-ad_54563.html?fbclid=IwAR3C0q9FU6b33wBf-okcwe4XuL2F7d3pCduEY7a_TMV3tiKeNNwYT4UWUwE

The numerous promotional items on livestock farming on the BBC’s Countryfile isn’t mentioned by the NFU.

Finally, the BBC actually produced a whole programme about the meat industry’s effect on the environment. Meat: A Threat To Our Planet? Was presented by Liz Bonnin and was also made available on the i-Player. It mainly centres around intensive American meat production. It is less concerned with animal welfare and focuses more on the environmental cost of eating meat.

The fact that going vegan is the best way an individual can reduce their carbon footprint seems lost on many of those who have complained. The most common attack seems to be that British livestock production is nowhere near as intensive as the American model. The individual lives of the animals involved seem irrelevant to all involved. This article in Farmers Weekly sums up the farming community’s anger: https://www.fwi.co.uk/news/farming-backlash-to-bbc-anti-meat-programme-continues

The Countryside Alliance has been responding to any anti-hunting story which appears over the last few years. The NFU seems to be taking a leaf out of their book and attacking anything that’s seen as “pro-vegan” recently. The notion of free speech doesn’t seem to register with either organisation.

Of course, this shows that veganism is now seen as a very real threat to the meat and dairy industries. The rise of the environmental movement has seen the industries come in for further criticism as prominent “green” figures ditch meat and dairy.

To be fair, such a backlash was to be expected. But the power of the vegan pound also cannot be underestimated. Supermarkets are filled with vegan products and even traditional meat and dairy companies (Greggs for example) are producing plant-based options.

The ethics of such moves is widely debated in vegan communities, but it does show that the demand is there. Instead of joining the diversification movement, many livestock and dairy producers instead choose to lash out at the competition.

This can be seen as a testament to the growing influence of veganism.

2020’s Veganuary is expected to be the biggest yet, so the growth in veganism shows no sign of abating. I’ll raise a vegan cider to that!

Peterborough’s Christmas Vegan Success

Crowd an stall shot of Thrive 3 - Peterborough Vegan Christmas Festival

Thrive Peterborough Christmas Vegan Festival was another success for the Thrive Tribe.

Held on Saturday, November 23, in Peterborough, it was the third Thrive event following a ticketed summer gathering.

I am, of course, a member of said Thrive Tribe and one of the four organisers of Peterborough’s number one vegan Christmas festival – along with Kim, Nicola and Kelly.

I wanted to give you an insight into the organisation and motivations behind such an event.

Work actually began back in June when the Thrive summer event was still being planned. Even starting so far ahead, we were unable to find a venue in Peterborough available on the Sunday we wanted, hence we had to hold it on a Saturday this year.

We did, however, find a bigger venue next to an out of town shopping area with free all-day parking.

Parking and the venue being too packed were the common complaints from the first vegan festival we put on (I blogged about it – https://veganonadesertisland.com/2018/11/27/a-citys-first-vegan-festival-an-insiders-view/ ), so we listened to people’s views and booked a similar number of stalls in a larger hall.

This worked very well – accessibility is an important issue to me – I want everyone to be able to come and enjoy the day – parents with pushchairs, those in wheelchairs and people who aren’t good in crowds included – I think we succeeded in this aim.

One of the pleasant surprises for me was the number of local independent vegan businesses who applied for stalls – and it was great to see how well they did on the day.

We don’t have an estimate of the number of visitors at the time of writing, but I’d say it was slightly fewer than the 2,000 who visited last year – I put this down to it being held on a Saturday. More people work Saturdays than Sundays and more events are also held on a Saturday.

Booking stalls was surprisingly easy. We posted the event on Facebook and Instagram and the applications began to roll in.

I designed an application form and a list of terms and conditions and we set about organising meetings to discuss applications.

We then started to confirm vendors, promote them through social media and collect public liability and food hygiene certificates.

Things like not blocking fire escapes, electrical requirements (we had to hire two generators after discussions with an electrician) and what the venue would and wouldn’t allow all had to be taken into consideration.

For a small group of people working voluntarily, a lot of work goes into putting on such events – and we were working on the day too – marking out the floor for stalls, making sure everyone was OK, dealing with any issues and overseeing the volunteers, workshop rooms, photo booth and kids’ craft areas.

In the weeks before the event, we went on a PR drive, sending out press releases and printing flyers to hand out to businesses which were likely to attract interested customers. There’s no point in putting on an event if people don’t know about it – and we wanted everybody who might be interested to know about it.

A huge plus for us on the day was the presence of Hench Herbivore – a well known social media star who proves how fit and strong vegans can be.

Stalls at the event included doughnuts, cakes, cheeses, dog treats, candles, toiletries, pressure groups, skincare, food, drink and so much more – people forget how big veganism is now – it really has become an economic force to be reckoned with in the modern age.

However, my main reason for getting involved is simply to spread the vegan message in Peterborough. At the time of our first vegan festival, nobody had done it here before and I wanted to see that change. I travelled to vegan fairs and I wanted one on my doorstep – therefore, if nobody else was doing it then why shouldn’t I? And when Kim came to us with the idea, I jumped at the chance of getting involved (I already co-ran the Peterborough Vegetarian and Vegan group with Kim).

In conclusion, the hard work is worth it – but if you want to bring a similar event to your town on a DIY ethos, talk to people who have put of similar events – there’s a lot to think about before going ahead. But vegans are friendly people and vegan business owners are among the friendliest of all.

Crowd an stall shot of Thrive 3 - Peterborough Vegan Christmas Festival

Do people really hate vegans?

Vegan protest

A recent article in The Guardian attempted to explain why people hate vegans.

https://www.theguardian.com/lifeandstyle/2019/oct/25/why-do-people-hate-vegans?fbclid=IwAR1Y_ZIehJTDu-REZWpqTCnnpOz_MgS2wRim2D2gA7eZOKjU3rUwY2q-cHw

With a provocative headline, the article is rather long, in-depth and, despite being full of history and good points, low on answers.

People dislike trends, there’s always a backlash against them and veganism is definitely a growing trend. People like to fight online and love the number of “likes” when they criticise veganism – Piers Morgan helped Greggs sell millions of vegan sausage rolls through giving them free publicity and sparking a debate. In a world where news sites like to post as many stories as possible during a day, veganism has become a buzz word which is seen as gaining an instant reaction.

News pages know veganism – like fox hunting – is a contentious issue and they like to fuel the fire with negative and provocative headlines – because the more comments, the higher their page “hit” rates – and this, in turn, makes them appealing to advertisers.

People don’t like their conservative world shaken up and veganism challenges the safety of what they have been taught and grown up with. “I like the taste of meat” really has become a convenient reason for not giving up meat.

It also must be said that there are a fair few climate change deniers in the world, and veganism is inextricably linked to battling man-made climate change.

People don’t like being told what to do – with climate and veganism whey ignore the message like a little petulant child with their hands over their ears shouting “I can’t hear you, la-la-la” despite the fact that what they are being told is totally based on facts.

Veganism really does threaten two whole industries – the meat and dairy industries, so, naturally, those involved in those industries are going to react badly to vegans – especially when we openly savagely attack the way they make their livings. Even our very existence through our purchase power is a threat – and our marketing strategies are heavily attacked and countered by their advertising campaigns and PR departments – look at the NFU’s reaction to the latest Tesco advert https://www.livekindly.co/watch-tescos-controversial-new-vegan-sausage-commercial/

I found the reaction both chilling and a beacon of hope – chilling because it shows that those who use aggressive marketing themselves are prepared to try and suppress their competitors – the history of animal product marketing was highlighted in The Game Changers too (my review – https://veganonadesertisland.com/2019/09/22/the-game-changers-vegan-movie-review/ )

I see hope because it shows that the rise and rise of veganism continues and it does pose a threat to those very industry which it is designed to threaten. Let’s be blunt, if we oppose the consumption of animal products then we want to see an end to the industries which profit from said products. Of course, the likes of Tesco who are cashing in on veganism also sell a vast array of animal products – maybe that’s exactly why farmers are fearful – think about it.

Finally, it has to be asked do people really hate vegans?

Behind the safety of a keyboard, I think may commenting on social media threads come across as anti-vegan, in real life, however, my experience is one of gently Mickey taking rather than full-on hostility. Certainly, there’s the backlash from the expected sectors of society, but on the whole, people I’ve worked with are considerate when it comes to going out for meals etc – after all, it has to be said, most people are still not vegan. We still have the freedom to protest in this country too, so vegans highlighting abuse and cruelty where they see it is carrying on this right and tradition – such protest just receive more publicity in the era of social media and as protests are more in people’s faces they have a greater impact – and more of a backlash. I don’t believe it’s anything personal.

A Lincolnshire sausage for a vegan Lincolnshire lad

Linda McCartney Lincolnshire Vegetarian Sausages

The widely-available Linda McCartney Vegetarian Sausages are considered the benchmark in veggie sausages. This has pleased many who, up until the last couple of years, have found they’ve been the only vegan-friendly product in the supermarket freezer.

Since 1991, Linda McCartney foods has been the major player in vegetarian processed foods. They are the go-to vegan staple for barbecues, unimaginative relatives and, to be fair, vegans who want cheap bangers and mash or vegan breakfast.

The Red Onion and Rosemary variety is even nicer – and I adored the Red Onion and Rosemary plait and I was absolutely gutted when it disappeared from the shelves.

The Chorizo sausages were the last new vegan sausage product I tried from Linda McCartney, and they’re divine.

I had heard about the legend that is the Vegan Lincolnshire Sausage from the kitchens of Linda McCartney but had yet to find said bangers.

But a trip to my local Morrisons has changed all that.

They were just staring at me from the freezer – and the only cost £2 for a packet of six – I was sold.

The reason for being obsessed about finding the sausage grail is simple – I’m a Lincolnshire lad.

Linda McCartney Lincolnshire Vegetarian Sausages

The first thing to notice is that they’re made of pea protein and soya-free is you have an allergy.

The pea protein gives them a softer interior to the other sausages – this offers a very pleasant sensation when eating them – as does the nice, but not overpowering hit of spice once you bite into them.

The skin is very much a Linda McCartney sausage, but the inside is very different – in a good way, a fantastically brilliant way in fact – it’s soft and delicious but gets very hot – temperature-wise. It’s the delicate hit of black pepper that does it for me – they are my new favourite sausages.

The Linda McCartney brand has pledged to go plastic-free by 2021 and its products are 96.4% plastic-free according to its website with a commitment to make the plastic they do use compostable – they also have a commitment to sustainable palm oil.

Linda McCartney is, of course, one of the big players when it comes to vegan and vegetarian food, so the fact they have serious eco statements on their website is great news.

https://lindamccartneyfoods.co.uk/our-food/vegan-range/

Linda McCartney Lincolnshire Vegetarian Sausages ingredients

The reason people hate vegans revealed!

I found the recent Press stories about vegans lacking choline a bit odd. At first, I thought it because we weren’t visiting enough public swimming pools, but apparently, it’s a vital brain nutrient.

I’d never heard of it before the Media used it as a “bash the vegans” stick, the Mail’s story even totally neglected to mention the plant sources of the nutrient.

Apparently, Emma Derbyshire wrote the piece for an opinion body, so it’s an opinion piece, not scientific fact and vegans had great fun debunking the story on Facebook. The anti-vegans were also less than quietly condemning vegans for their “nutritionally deficient” diet, an opinion backed up by no evidence at all.

The Vegan Society have summed the whole thing up rather well: https://www.vegansociety.com/whats-new/news/statement-media-reports-about-choline-and-vegan-diets

But that’s the point in this social media opinion dominated world, facts go to the wall and convenient truths rule the roost. I read someone said “I don’t trust scientists” on one thread. Personally, I don’t trust anyone who’d believe politicians and businessmen above scientists – maybe he thinks the world is flat, cigarettes don’t cause cancer, water isn’t necessary for survival and cars do run on baked beans – basically anything that isn’t a scientific fact! This is what we’re up against when debating climate change – one of the reasons it’s important to be more vegan. Yes, I said “vegan!” Most people say “plant-based” these days as if veganism is a dirty word.

Similarly, stories that vegans carry a higher risk of strokes – https://www.bbc.co.uk/news/health-49579820 – neglected to mention the fact the same study found vegans had a lower risk of heart disease in their headlines.

So, the real question is, why are people so worried about vegans’ health?

They’re not.

When people ask you “where do you get your protein/B12/iodine/choline” (delete as applicable) what they actually mean is “don’t be vegan, it doesn’t give you a balanced diet and that’s a good excuse for me not going vegan”. It’s another stick to beat vegans with. This one has “don’t you dare question my safe little reality with your vegan facts” etched on it.

They say “ignorance is bliss” and this rings so true when it comes to attacking veganism. Vegans are questioning the status quo, in effect questioning capitalism itself as the system is built on animal testing, animal agriculture and viewing our fellow creatures as commodities and not living beings – no wonder the Press, politicians and business leaders wish to lead the attack against veganism.

They do like to profit from the vegan pounds, of course, paying lip service to us by introducing plant-based products in supermarkets and fast-food outlets, raking in the vegan cash while failing to cut back on the number of animal products available.

People who question vegan nutrition online probably wouldn’t rush to your aid if you did collapse from protein deficiency. They laugh in a morbid “I told you so” manner when vegans happen to fall ill – totally ignoring all other factors. It is a sick way of reinforcing their prejudices if you think about it deeply – or not deeply at all come to that.

It comes down to asking why people hate vegans – and it’s not because we always talk about veganism, push our opinions down their throats or any other weak excuses, it’s for all the reasons above. Veganism remains radical, veganism remains rebellious and, fundamentally, it is the only way to save the planet’s wildlife and the planet itself. That this is seen as a threat shows that something is deeply wrong about people’s thinking and attitudes in the world today.

 

Budget vegan pies – in a tin!

Fray Bento Vegetable Balti Pie in a tin

Fray Bentos Vegetable Balti Pies reviewed

Now you can even get vegan pies in a tin!

With the announcement that Pie kings Fray Bentos had dipped a toe into the vegan market, those of us who love cheap pies were dancing in the kitchen and hunting down our tin openers in anticipation.

Not only is this another option for vegan pie lovers, it’s also cheap and requires no freezer – or even a fridge – for storage. Plus, and it’s a big plus, they only cost £1 (when I got mine) at B&M or Morrisons – it’s wonderful that veganism on a budget just gets easier and easier! It must be said however, this isn’t specifically marketed as a vegan product, it’s sold more as a veggie option and they’ve left it to us to publicise the fact it’s also vegan-friendly.

Before you start, you do need a strong tin open to prise off the lid – but once you’ve got that far you just throw it in the oven for 25 minutes – no baking tray needed! Plus, the tin design means the packaging is 100% recyclable and the best before date is an impressive 18 months away – so you can really stock up while they’re on offer! Obviously, unless you wish to blow up the kitchen with a pretty fireworks display, you can’t microwave it – but whoever heard of microwaving a pie anyway? Soggy, radiated pastry? No thanks.

Cooked Fray Bentos pie

The first thing to note after the pie is cooked is that it isn’t particularly pretty. If food aesthetics is your thing, then this is not the product for you. The top of the pie on mine looked like it had been blown up with a foot pump with the filling making a desperate attempt at freedom from the pastry prison – but it didn’t affect the taste in the slightest. It is also a little difficult to get the thing out of the tin and on to the plate – but even Linda McCartney pies have that issue in removing them from their foil home. And, crucially, it doesn’t really stick, so you can get all of the pie out rather than throwing vital bits of pastry away when you’ve finished serving up.

But what about the taste?

It’s good. As a curry-based delight, it isn’t too spicy, there is a slight kick, but nothing overpowering.

Although, I have some sympathy with those vegans that complain about how all vegan options seem to come with some degree of spicy kick or heat these days – and not all vegans are spice lovers like myself.

The pie’s sauce is pretty thick and meaty for a vegan offering – and I really appreciated the abundance of vegetables available – especially the peas! I’ve felt for a long time that peas have been the most under-appreciated of all the vegetables in a vegan’s cupboard. I put peas in everything and I’m glad they’re well represented here.

The pie is a nice big unit too – many vegan offerings just aren’t big enough and throw in a couple of portions of chips and you can even feed two with Fray Bentos’ foray into veganism.

The pastry itself is also rather tasty. It’s crispy on top and melts in the mouth through its reaction with the sauce, which it complements perfectly.

The list of ingredients is rather long, which isn’t always a great sign, but most of what is on the list is natural and there’s a nice long list of spices. In short, there’s very little to fault here.

Another win for vegans on a budget.

Fray Bento Vegetable Balti Pie ingredients list