Changing to a diet that is purely plant-based is becoming increasingly popular and is now more of a lifestyle than a trend.
As more and more people move away from eating meat and adopt plant-based diets, so the picture of a happier planet filled with healthier people and animals begins to look brighter.
a growing market
A 2021 Bloomberg report reveals that the plant-based food market is expected to reach $162-billion by 2030, up from $29.4-billion in 2020. And, already supermarkets are stocking wider ranges of plant-based foods to meet the growing consumer demand. For example, Future Farm – an independent food company – uses cutting-edge technology to create plant-based meat that has the same flavour, texture, and juiciness as meat without harming animals or the planet.
Try this recipe featuring the versatile mushroom and knock up a hearty winter vegetable soup.
veg out
These recipes from Future Farm for flavour-packed loaded nachos and stuffed peppers are perfect for weekend meals and will please everyone, even the vegans and flexitarians.
Fully Loaded Nachos
Spicy mince and melted cheese, what’s not to love! Use vegan cheese and vegan sour cream to be fully plant-based, or your regular dairy favourites if you’re going for vegetarian comfort food.
Ingredients
- 1 pack Future Farm Mince
- 1 onion, chopped fine
- 1 teaspoon cumin
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper
- 250g grated cheese (your choice of vegan or regular)
- 1 pack nacho chips
For the Pico de Gallo salsa
- Cherry tomatoes, quartered
- ½ red onion, finely sliced
- Fresh coriander, chopped
- Olive oil
- Balsamic vinegar
Toppings
- Guacamole
- Sour cream (your choice of vegan or regular)
Method
Preheat the oven to 200°C.
In a pan, gently fry the chopped onion in a tablespoon of olive oil until soft. Stir in the Future Farm Mince, breaking it up with a spatula, and add the spices, plus a seasoning of salt and pepper. Cook, stirring over a medium heat for about 5 minutes until browned, well mixed, and fragrant.
In a baking tin or dish, spread half the nachos in one layer. Cover with half the grated cheese and half the mince, then the rest of the nachos, topped with the rest of the mince and cheese. Bake in the oven for about 15 minutes until the cheese is thoroughly melted.
Make the Pico de Gallo salsa by combining the chopped tomatoes, red onions and coriander and dress lightly with salt, pepper, oil and vinegar.
To serve
Top nachos with the salsa and generous dollops of guacamole and sour cream, plus more fresh coriander. Alternatively, keep the toppings in small bowls on the side for everyone to add their own.
Mince & Quinoa Stuffed Peppers
A healthy and substantial comfort food main dish. Enjoy with a fresh salad.
Ingredients
- 1 pack Future Farm Mince
- 3 whole peppers, red or yellow, halved lengthwise and deseeded
- 2 cloves garlic, finely chopped
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 ½ teaspoons smoked paprika
- 1 can mixed beans, drained
- 1 can sweetcorn, drained
- Fresh coriander, chopped
- 1 cup quinoa cooked in vegetable stock according to packet instructions
- Vegan cheese
Toppings
- Guacamole
- Sour cream
Method
Preheat oven to 190°C
Brush the deseeded and halved peppers lightly with olive oil. Bake face down on a baking tray for 15 minutes.
Fry the garlic gently in olive oil for 1 minute, then add the Future Farm Mince and spices. Cook, stirring for about 5 minutes until the mince has broken up and browned evenly. Allow to cool slightly.
Mix the drained beans, sweetcorn, fresh coriander, season and stir into the cooked quinoa. Add in the cooked mince and mix well.
Remove the peppers from the oven after 15 minutes and turn them so the open sides are up. Fill them with alternating layers of the quinoa and mince mix and grated cheese until they are full.
Return to the oven and bake for 20–30 minutes until the peppers are cooked and the top layer of cheese is sizzling.
To serve
Top with guacamole, sour cream, and more fresh coriander.
Read more about raising a vegetarian.
