Can’t remember the last meal you ate without meat in it?
It may be time to cut back a little.
Diets rich in high-fat animal proteins have been linked to an increased risk of diseases such as certain cancers, heart disease, stroke, type 2 diabetes, obesity and even earlier death. While diets rich in plant-based foods are consistently linked with decreased risk for disease and longer life span.
While you don’t have to go completely vegetarian, reducing your meat intake is a smart move—but it’s one often met with resistance. Many people see taking meat off the menu as restrictive, but when you can’t fall back on meat as your protein source, it actually opens up the door to getting a lot more creative in the kitchen.
And, you’ll be happy to know that your favorite meals don’t have to get the boot, too. Instead, recreate them using plant-based sources for filling, hearty meals that will help you cut back on red meat, without sacrificing any of the flavor (or pissing off your tastebuds).
Vegetarian taco “meat” made from quinoa and black beans provides the protein necessary to fill you up, plus a satisfying texture (compared to just all veggie tacos).
Smooth and creamy pinto beans combined with dryer chickpeas (plus sunflower seeds and oats), help create the traditional texture of ground beef-based meatloaf. A flavor-packed sauce made from ketchup, molasses, chili powder and mustard finishes off the vegan, and gluten-free meatloaf.
Chickpea cutlets are cooked with a crispy cornmeal crust, then covered in marinara sauce and sprinkled with cashew Parmesan cheese.