Everyone who has dealt with vegan nutrition has heard of soy and co. But there are numerous other plants that make giving up meat easier and tastier. Classics on the breakfast or lunch table can be replaced with field beans, peas or sweet lupins. And it’s worth taking a look at the alternatives for honey, scrambled eggs or sausage, especially when it comes to veganuary.

As the broad bean, pork bean or horse bean, it is, as the name suggests, primarily known as good fodder for livestock. But the field bean also benefits another animal: it can save the hen a lot of work, because processed correctly, the bean becomes an egg substitute and offers everything a breakfast heart desires: from scrambled eggs to French toast to omelettes. In addition, the gluten-free product is rich in vitamin B12, protein and fiber on the one hand, and low in calories and saturated fatty acids on the other. It is also impressive when it comes to sustainability: the field bean binds atmospheric nitrogen in the soil, fertilizing it naturally and attracting bumblebees, bees and wasps.

Anyone who counts calories should be happy: The vegan and low-sugar alternative from Greenforce contains 70 percent fewer calories than a chicken egg due to the reduced fat content. This applies to both the version with the broad bean and the liquid alternative from the refrigerated section, in which the broad bean is replaced by peas. In both cases, the hen can “concentrate again on her favorite pastimes like sunbathing and scratching,” says Greenforce investor and delicatessen professional Michael Käfer: “We love the scrambled eggs with braised onions from the local garden and with fresh herbs and tomatoes. “

Breakfast must be hearty for some, sweet for others. That means not only sugar in coffee or tea, but also jam or honey on the roll. Admittedly, vegan opinions differ when it comes to honey: is it or isn’t it? Strict vegans reject honey because it is and remains an animal product. If you don’t want to do without the sweet gold, you can try date syrup, which has hardly any taste of its own and sweetens our tea and bread rolls. But dandelion syrup and agave syrup can also be real alternatives.

For a long time, vegans resorted to soy-based products to refine their dishes. However, according to a study by the WWF, the eco-balance of the bean – because that’s what it is – does not exactly speak for it. As a milk and meat substitute, soy has recently had a fair amount of competition. Sweet lupins are not only beautiful to look at, but also delicious. At up to 40 percent, their protein content roughly corresponds to that of soybeans. They are therefore just as suitable for vegan sausage or schnitzel. The flower is also used in baking. How about savory lupine pancakes or waffles, for example?

If you are in the mood for something heartier, you should take a closer look at a fruit. What initially seems paradoxical is actually quite a challenge at second glance. Jackfruit has already blown away many a food blogger as “pulled pork”. When properly seasoned, the tree fruit from the tropics is reminiscent of pork that has been cooked for a long time. In India and Sri Lanka, the fruit, which looks similar to the lychee, is often used for hearty curries.

A vegan lifestyle is not just about making sacrifices, it is an attitude that shows creativity and love for the environment. So why not reach for the lupine for the schnitzel or the broad beans for the scrambled eggs?

This article was written by (kms/spot)

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The original of this article “You don’t have to do without schnitzel or scrambled eggs in Veganuary either” comes from spot on news.