SOURCE ET SUITE
Vegan foods have come a long way since the grainy baked goods of the
’70s. These breakthroughs in the world of vegan cooking aren’t highly
processed junk. They’re plant-based foods that are kinder alternatives
to their animal-based cousins. And they’re changing the face of
One of the biggest complaints that I hear about a vegan diet is that
vegans rely too much on “fake” food to satisfy cravings for the animal
products we left behind. While I definitely enjoy my share of meat
analogs, I see where folks are coming from with the point. If you’re
giving up meat, eggs, and cheese, then give up meat, eggs, and cheese.
I think that pragmatic view makes veganism feel unapproachable,
though. A vegan lifestyle is about protecting animals, not aceticism.
The vegan community is constantly experimenting with cooking techniques
and flavors, and some of the results have made eating vegan much more
accessible than it once was.
Eggs are useful for baking. Cheese tastes good. Bacon may not be a
spice, but its smoky, rich flavors certainly enhance a dish. If we truly
want more folks to go vegan, finding ways to replace foods like these
makes transitioning to a vegan diet seem less overwhelming.