Plant-Based Meat

The vegan is about to debunk the awesomeness of vegan sausage (gasp 🤭)…pardon me. Yes it tastes and looks pretty good and YES it’s a great segue into a plant based diet—bc it’s HARD to make the switch! If you’re like me, I had no choice…being sick everyday quit being an option especially once the kiddos came along 👶. Vegan sausage, just like regular sausage is a TREAT not a staple. Why? Because your ultimate health and wellness will ALWAYS be found in fresh produce with no extra fillers (yes even “all natural” pork sausage has TONS of extra thats noooot pork). DO NOT just read the front of the box FLIP and read the ingredient label.

This sausage (LightLife) was a great Sunday treat, but I paired it with nutrient dense plantains and mustard greens. The extras in the vegan sausage include: canola oil, sugar, yeast, maltodextin, and “flavor,” which all label junkies know is a no no.

I will qualify that this product is at least nonGMO and gluten free. If you have a chronic illness or crazy allergies and intolerances the extra fluff may not be so good ❤️—stick to fruits and veggies.

Also THE ONLY meat substitute I have found without fluff is Mr. Good Seed (gasp again).

Yes I’ve read the labels of everything at Central Market, Trader Joe’s, Natural Grocers, Whole Foods, Kroger, and H-E-B. Even my beloved Hilary’s has canola and added sugar so still a treat.

The only staple I live by is—drum roll—the produce aisle. 🤣🤣 (who knew I would say that??)

What is “flavor?” From

“Natural Flavors
Natural flavors often aren’t derived from the food they are mimicking, and they can be contaminated by trace amounts of undesirable chemicals that occur naturally in a plant and animals, but aren’t safe to consume. Despite their natural origin, they’re also highly processed. Flavoring is also often the mark of low-quality processed food.”

Recipe 👇🏻

Mustard Greens and Plantains:

1/2 Plantain
1/2 bunch of mustard greens, kale, or spinach
Coconut oil or spray (I use spray)

*Dice plantain (I freeze the other half—they freeze GREAT)
*destem and slice mustard greens into tiny strips (I stack the leaves, fold, and slice thinly)
*heat skillet or griddle and sauté plantains in a small about of coconut oil until browned, add greens, and cook until greens are wilted.
*I add salt, pepper, garlic powder, and curry but you can add what you want!)

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