How World Animal Protection eats more plant-based
Learn how World Animal Protection staff are eating more plant-based by incorporating easy (and tasty) alternatives into their week!
“I am an omnivore, but I eat meat only a couple of times a month. I started reducing the amount of meat I ate back when I was a student with limited resources and got used to it. I didn’t necessarily try to replace meat with something else but instead, I got curious about vegetables I had never tasted or heard of before. My love for mushrooms started then and my favorite to this day is the portobello mushroom. It’s delicious grilled and added to a burger, baked in the oven and stuffed with goat cheese and herbs, or pan-fried and deglazed with vinegar. My meat-loving family also approved of the portobello mushroom burger option. You can find portobello mushrooms easily at the grocery store or a farmers’ market.”
- Vanessa, Development Coordinator
“As a vegan, I have tested almost every single plant-based product out there! One thing you can’t really go wrong with is plant-based ice-cream and frozen treats! Plant-based ice-cream treats are widely available now in a variety of bases and flavours. My favourites are oat or cashew based as they tend to be the creamiest options. Next time you are in the freezer aisle, check out your plant-based dessert options, I promise they will not disappoint!”
- Sasha, Web and Digital Coordinator
“I am an omnivore, and I aim to focus on only plant-based meals for at least three days of my week to reduce my impact. The hardest thing for me in my journey to substitute is dairy – because I love cheese. One great dairy alternative that is now a constant in my fridge now is oat-based parmesan. It’s been a keeper for me and helps me ensure I’m hitting my goals while keeping my meals delicious. I highly recommend trying it if you haven’t had a chance yet. It is great in pasta and in recipes when you want that extra bit of creaminess and saltiness. Another great substitute I ensure I have on hand on my meat free days are mushrooms, they are super tasty and satisfying – especially in place of ground beef.”
- Kelly, Direct Response Manager
“I have been vegan for many years, but when I first became vegetarian, tofu was foreign to me, and I wasn’t a fan. Over the years, I’ve realized how versatile a food it is, and have learned how to cook with it. Now it’s one of my faves! It’s great in stir-fries, curries, marinated and grilled, and can even be used in baking! It absorbs the flavour of the sauces and spices around and adds a firm, “meaty” texture. And, of course, it’s a great source of protein.”
- Lynn, Farming Campaign Manager
“One of the biggest challenges in transitioning to veganism is getting my family on board. We started doing “Vegan Wednesday” and so far, the kids have been enjoying it. We also try to bring to the table our Spanish and Indian backgrounds: there is such a great variety of dals’ recipes that it is impossible to get tired of them. The veggie paella is also not difficult to make and fun to eat, straight from the pan!”
- Elena, Supporter Services Coordinator
“I’ve been an omnivore, vegan, vegetarian and everything in between at different points depending on my health and lifestyle so I totally get that we all just do the best we can and should focus on progress not perfection. One of the “hacks” that has helped me stay consistent is creatively adding plant-based protein powder to things. Getting lots of protein in the mornings works for me and I don’t always feel like a smoothie so a spoonful of protein powder in my oatmeal (with whatever fruit I have around) is delish and satisfying.”
- Beth, Communications Director
“I started my plant-based journey as a vegetarian for about 15 years before transitioning to a vegan diet over the last few years. Getting a lot of protein is super important for me as someone who goes to the gym 4-5 times a week. One of the foods that really helps me stay motivated is tofu. It seems so boring, but I love tofu because there is nothing it can’t do! I use extra firm tofu for things like breaded tofu cutlets (amazing with chickpea flour and spices), or to make vegan feta bites using a marinade. Silken tofu is a delicious no-cook meal with various sauces and toppings, but it can also be added to smoothies or used to make mousse and other desserts. Don’t underestimate tofu - get creative with it!”
- Lianna, Social Media Manager
“With a family of mixed preferences and two kids (5 & 3), who change their minds constantly when it comes to an acceptable meal or snack swapping ingredients can be tricky. We are a big BBQ house, and in the summer, we always have something on the grill. An easy plant-based win in our home has been swapping our burgers. It’s been a success because of how familiar and convenient a ‘burger’ patty is, plus it’s tasty. A couple of years ago finding plant-based options in a small town was hard but it’s great to see our local grocery stores carrying a variety of products now - our gradual changes are made easier by it.”
- Tiffany, Donor Relations Manager
Looking for more ways to incorporate more plant-based eating into your week?
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