There are few meals that capture comfort quite like meatloaf does. However, the traditional sit-down family meal centerpiece is anything but animal-friendly. It’s based in meat, after all. While it may be difficult to capture the exact meatloaf experience with animal-friendly ingredients, the following vegan lentil loaf recipe sure comes close. The experience is just the same – each bite is warm, rich, filling, and full of flavor. You and your family will walk away completely satisfied, and healthier because of it!

What You’ll Need

There are no enigmatic ingredients in this lentil loaf recipe. All of the ingredients are straightforward and what you’d likely find in a traditional meatloaf recipe. Instead of eggs and meat, however, the recipe calls for flax “eggs” and a lentil, walnut, and almond “meat”.

The apple glaze is essentially a homemade version of refined sugar-free ketchup that is sweetened with some maple syrup and apple butter for a hint of seasonal charm.

Together, the loaf and the glaze make for the perfect winter meal. Enjoy!

Vegan Lentil Loaf Recipe

Makes one loaf

Ingredients

For the loaf

• 1 cup dry green lentils
• 3 tablespoons flax meal + 9 tablespoons water
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1 large white onions, diced
• 2 stalks celery, diced
• 1 large carrot, diced
• 1 small crisp, red apple, peeled and diced
• 1/3 cup raisins
• 1/2 cup walnuts, finely chopped
• 1/2 cup almond meal
• 1/2 cup oat flour
• 1 cup gluten-free breadcrumbs
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste

For the apple glaze

• 1 cup tomato paste
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon mustard
• 1/4 cup water
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon garlic powder
• Pinch of ground cloves
• 1 tablespoon pure maple syrup
• 2 tablespoons apple butter (or unsweetened applesauce)

Directions

Preheat the oven to 350 degrees Fahrenheit.

Rinse the lentils and then transfer them to a pot with three cups of water. Bring the water to a boil then reduce heat to a simmer. Let simmer for about 30 minutes, stirring frequently. After the lentils have soaked up the water, use a spatula to mash them so that they make a thick, rough paste.

In a small bowl, whisk together the flax meal and water. Set aside for five minutes prior to using.

In a saucepan over medium-high heat, add in the olive oil, garlic, and onion. Stir while cooking. Once the onion begins to turn translucent after a few minutes, stir in the celery, carrot, apple, and raisins. Cook for another five to 10 minutes and then transfer the mixture to a large bowl. Fold in the remaining loaf ingredients and mix until well combined.

Line a loaf pan with parchment paper and firmly press the loaf mixture into the pan. Meanwhile, in a separate bowl, whisk together all of the apple glaze ingredients together until smooth. Spread about half of the apple glaze mixture across the top of the loaf, reserving the rest of the mixture for topping later.

Pop the loaf into the oven and cook for 40 to 45 minutes or until lightly browned and firm. Let the loaf sit at room temperature for 15 minutes before serving, with the extra sauce being used as a topping.

Related on EcoSalon
Can a Loaf of Bread Decrease Greenhouse Gas Emissions?
50 Famous Quotes about Paris
This Vegan, Gluten-Free Quiche with Winter Greens is Comfort for Belly and Soul

The post This Vegan Lentil Loaf With Sweet Apple Glaze Takes Comfort to a Whole New Level appeared first on EcoSalon.

Surely meat eaters have their reasons for choosing to eat animals—most humans do it—but how often do meat-eaters consider the number of animals they’re expected to eat in a lifetime? It’s a startling number: 7,000.

According to the Vegetarian Calculator, an online tool that breaks down your burgers into some visceral stats, those 7,000 animals roughly calculate to 11 cows, 27 pigs, 2,400 chickens, 80 turkeys, 30 sheep, and 4,500 fish—per person. The tool bases meat consumption on USDA data from 2008, which found the average American ate approximately three hamburgers a week.

When we talk about eating animals, we most often refer to them by their ready-to-be-eaten names: filets, steaks, chops, cutlets, nuggets, burgers. While meat eaters defend their actions for any number of reasons—from taste to (perceived) protein—only a small few of them have actually taken to killing and dismembering their dinner.

That act of hunting, killing, and processing an animal before eating it, though, which is still practiced in some tribal communities around the world, connects eater to eaten in important ways we’ve lost in modern culture. There’s respect, for one. The entire animal is used and honored. And a wild-caught animal isn’t forced to live a horrific life surrounded by cement and steel and the echoes of her suffering neighbors. But most cultures, with the exception of tribes like the Inuit, supplement their predominantly plant-based diet with meat, rather than make it the center of their diet. They eat meat when plant sources run dry. They smoke, dry, and cure it for long journeys. They don’t microwave Hot Pockets or round up spare change to buy a .99 cheeseburger.

Eating meat and any animal products for that matter (eggs, dairy, gelatin, etc.), is also a big Debbie Downer for the planet. We apply the same irreverence to the consequences of what we’re eating as to who we’re eating in the first place.  The Vegetarian Calculator tallies up your CO2 as well as the number of animals eaten, and that corresponds to a number of studies that have found raising livestock to be severely problematic in reducing carbon emissions. The impact of climate change directly affects humans — even taking the lives of people like those ravaged by recent hurricanes. The world’s climate crises can be directly linked to livestock production. It’s also predicted to lead to food shortages, nutrient-deficient crops, and the spread of numerous diseases, all which will likely take the lives of countless individuals.

Eating animals an inefficient way of eating when you measure calories in (raising the animal) versus calories out (the steak on your plate), regardless of our feelings about the inherent rights to the animal being eaten; it’s reckless for our friends, family, and future generations.

But that’s the way the vast majority of humans today consume all of their food, especially meat. We merely drop meat into shopping carts or cue up in burger joint lines oblivious or willfully ignorant of where that burger came from, and what consequences it has for others. If that’s not murder, then what exactly does meat-eating amount to?

Of course, it doesn’t have to be that way. Strides in technology from meaty plant-based foods to food tech “growing” meat without the animal attached to it, are poised to solve a lot of problems. From providing healthier and cleaner protein sources that are better for the planet to that gnawing ethical dilemma. Does eating meat make you a murderer? With these advances, it looks like it doesn’t have to.

Find Jill on Twitter and Instagram

Related on EcoSalon

5 Books Making the Case for a Plant-Based Diet: The Essential Reading List for Vegans and Vegetarians
More Benefits of Being Vegetarian: You Live Longer and So Does the Environment (Hopefully)
Vegan and Vegetarian Foodies Aren’t Masking Eating Disorders: For the Last (Probably Not the Last) Time!

The post Is Meat-Eating Murder? appeared first on EcoSalon.

The vegan diet has grown six hundred percent since 2014, according to a nationwide study released by GlobalData in June. With vegan-positive information becoming more readily accessible, people are not only hearing the message — they are listening.

Most recently, the June 16th launch of “What the Health” on Netflix caused a surge of celebrities, professional athletes, and everyday citizens to “go vegan,” attributing their diet shift to this perspective-altering documentary. Among others, stars like Ne-Yo and Danielle Brooks both credited the film for sparking their plant-based transformation. The trickle down effect is real, as fans are influenced by these public celebrity diet shifts. But inspiration is one thing, and action is another.

For those struggling with the moral implications of wanting to make a change but can’t seem to give up cheese, there is help. Mercy for Animals, the leading nonprofit focused on farm animal welfare issues as well as vegan education (and drool-worthy recipes), offers a unique vegetarian support program for individualized, long-term assistance for those in transition to a vegan diet – free of charge.

Erin Kwiatkowski, the Mercy for Animal’s Global Vegetarian Support Specialist for North America, gave us the full details on this unique program.

EcoSalon: In a nutshell, what is the MFA Vegetarian Support Program? What do you do?

EK: We provide personal support to individuals looking to move toward vegan eating. We work with people one-on-one through platforms like email, text, live chat, Facebook, and WhatsApp. The goal is to make the vegan diet most accessible. Going vegan is the most effective way people can prevent cruelty to animals and fight climate change.

ES: What does it take to be a Global Vegetarian Support Specialist?

EK: We all receive nutrition training through the T. Colin Campbell Plant-Based Nutrition eCornell Certificate Program. We also regularly study behavioral theory, psychology, and behavior change. Its continual education so we can provide the best support.

ES: How long do you work with each person, on average? Is there a typical client?

EK: We try to commit to at least three months of engagement. When someone is changing their habits, behavior and lifestyle, those first three months tend to be the most volatile. If we’re able to consistently connect with them for this amount of time, we feel really good about them being able to stick to the diet long term.

People come to us from from different motivations from their health, to the environment, to ethics. The point is to actively reach people where they’re at. No matter where they are in the transition phase, we make sure they know we’re here for them, we hear them, and we want to help them through this big change in their life.

ES: Describe the resources you provide.

EK: Chooseveg.com is the primary source of information we provide for diet change. The site features tips, product recommendations, local and nationwide vegan groups, and grocery store and restaurant options. During one-on-ones, we share share recipes, cooking tips, and answer their nutrition and health questions.

ES: What challenges have you faced in helping others make the transition?

EK: Sometimes people don’t have the right information to make the switch in a healthy and sustainable way. They may be frustrated and confused about misinformation related to nutrition. I answer a lot of questions about nutrition and health because of what peoples’ friends and family tell them. Thankfully, it’s easy to chat through those concerns and make sure they know there are tons of people out there living healthy and sustainable lives. I assure them that they’re making the right decisions for themselves, the animals, and environment.

ES: Can you speak to the success of the program? Any stand-out cases?

EK: Of course! The outreach program is about two years old, but just in 2017, we have interacted with over one hundred and fifty thousand people globally. Its awesome to see because our growth pairs with the growth of veganism. It also shows that people are being touched by the resources that MFA is providing. It’s truly indicative of how compassionate and loving people are. 

As far as stand-outs go, for me recently it was Pablo in Nicaragua. He is a forestry engineer, and he used to eat meat every day. He learned about factory farming through MFA and worked with our Mexico MFA support program. Not only did he change his diet, but he also changed the forestry department’s diet. He and all of his co-workers all eat meat-free! Essentially, he’s extending this gift to the people that he works with. Honestly, my favorite stories are of people who have made a diet change and they get so excited that they turn into activists. It becomes a lifestyle rather than just a diet.

Find Tanya on Instagram and The Vegan Potluck Podcast. 

Related on EcoSalon

This Vegan Coconut Curry Has Endless Variations
Here’s the Huge Problem With All That ‘Humane’ Meat
The 17 Must-Have Staples Every Vegan Kitchen Needs

The post These Vegan Mercy for Animals Cheerleaders Make It Easy to Go Plant-Based appeared first on EcoSalon.

This sweet and wobbly delight of your childhood gets a well-deserved vegan makeover. It’s vegan because it nixes gelatin, an extract that comes from the protein collagen found in the connective tissue of animals. (That’s right, gelatin is kind of gnarly stuff, once you think about it).

This recipe, though, embraces plant-based agar-agar instead. Infused with fresh strawberry juice and sweetened with maple syrup, this is the healthiest Jell-O recipe you’ll ever find!

Agar-agar is derived from seaweed and has a gelatinous texture when dissolved in water, thus making it a worthy fill-in for regular gelatin for all kinds of cool snacks and desserts. In addition to the use of agar-agar, this Jell-O recipe is preservative and additive-free. Instead, it’s compiled with the most basic and pure ingredients available.

The best part about this Jell-O recipe is that you can alter it according to the fruit flavor you crave. Instead of strawberry juice, use grape juice, apple juice, or any other fruit juice. The possibilities are endless!

Vegan Gelatin-Free Strawberry Jell-O

Serves two

Ingredients

• 1/2 teaspoon agar-agar powder
• 1 cup water
• 1 cup freshly-squeezed strawberry juice (two cups strawberries will make about once cup juice)
• 1/4 cup maple syrup
• Fresh strawberries for garnish

Directions

Add the agar-agar to the water and stir until dissolved.

In a saucepan over medium heat, combine the juice, maple syrup, and agar-agar mixture. Whisk until the mixture is evenly combined and smooth.

Bring the mixture to a boil and let boil for about two minutes.

Remove the saucepan from the heat and pour the Jell-O mixture into individual glass cups, molds, or tray. Refrigerate for a few hours before serving.

Garnish with slice fresh strawberries or with a dollop of vegan whipped cream on top.

Related on EcoSalon
A Brief Guide to Sea Vegetables and Their Health Benefits
Wise Concoction: Sea of Life Gel
8 Vegan Substitutes for Common Ingredients

The post Vegan Gelatin-Free Strawberry Jell-O Recipe for a Guilt-Free Wobbly Treat appeared first on EcoSalon.

These three vegetarian sushi recipes go beyond the expected and give your palate a run for its money, so you won’t crave sashimi and all the health and environmental risks it comes with ever again.

With all we know (and don’t know) about seafood these days, there’s no absolute assurance that it can be consumed sustainably or healthily. But who wants to give up a sushi habit just because fish is no longer on the menu? Not me! The only problem I have with vegetarian sushi is that it often comes in one form: avocado roll. And that same go-to combo can get real lackluster, real fast.

Before you dive into these recipes, take the time to teach yourself how to roll sushi, which is outlined in this DIY sushi guide.

1. Bean Veggie Roll

Makes five rolls

Ingredients

• 5 nori sheets
• 2 cups cooked brown rice
• 1 tablespoon rice vinegar
• ¼ teaspoon salt
• 1 ½ cups white beans, drained and rinsed
• 2 tablespoons sriracha
• 2 tablespoons mayonnaise
• 1 small tomato, diced
• 1 green onion, thinly sliced lengthwise
• Few leaves of kale, stemmed and chopped

Directions

Once the rice has cooked, toss it in a large bowl with rice vinegar and salt. Set aside.

In a blender, add the white beans, sriracha, and mayonnaise. Blend until smooth.

For assembly, line each nori sheet with a layer of rice. Spread the shorter end of each sheet with the bean puree and top each with an equal amount of diced tomato, green onion, and kale. Roll each sheet, starting with the end with the fillings and keeping the roll as tight as possible. Slice each roll in half, and then each half into halves, and then each quarter into halves to create eight rolls.

Season with red pepper flakes and enjoy!

2. Spicy Eggplant Sushi

Makes two rolls

Ingredients

• 1 ½ cups cooked sushi rice
• ¼ teaspoon salt
• ½ tablespoon rice vinegar
• 2 tablespoons vegetable oil
• 1 garlic clove, minced
• 2 tablespoons chili paste
• 1 scallion, sliced lengthwise
• ½ eggplant, sliced into thin strips
• 2 nori sheets

Directions

Mix rice in a large bowl with rice vinegar and salt.

In a medium skillet over medium-heat, add the oil, garlic and chili paste. Sauté the garlic and chili paste for about one minute while stirring with a spatula. Add the eggplant strips in a single layer. Cook the eggplant strips for three to four minutes on each side, or until browned. Be careful not to burn the eggplant. Set aside.

To assemble the sushi, lay out the nori sheets. Spread an even layer of the rice across each sheet. Line the shorter end of each sheet with an equal amount of eggplant and scallion. Roll each sheet, starting with the end with the fillings and keeping the roll as tight as possible. Slice each roll in half, and then each half into halves, and then each quarter into halves to create eight rolls.

3. Shiitake Mushroom Roll

Makes four rolls

Ingredients

• 1 ½ cups cooked sushi rice
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1 teaspoon salt
• 1 cup vegetable oil for frying
• 6 large dried shiitake mushrooms, soaked in hot water for one hour
• 1 egg, whisked
• 1 cup cornstarch
• 4 nori sheets
• 1 teaspoon sriracha
• 1 tablespoon mayonnaise
• Red pepper flakes for garnish

Directions

In a large bowl, mix the rice vinegar, maple syrup, and salt into the cooked rice, which is still hot.

In a small saucepan over medium-high heat, add the oil. Check to see if the oil has heated by tossing a pinch of cornstarch into it. If it sizzles, it’s ready. Drain the mushrooms and remove their stems. Dip each mushroom into the whisked egg and then pat all sides with cornstarch. Carefully place the mushrooms into the oil and fry them for about two minutes. Once finished, transfer them to a plate lined with paper towels to absorb excess oil. Roughly chop them before assembly.

To assemble the sushi, lay out the nori sheets. Spread an even layer of the rice across each sheet. Line the shorter end of each sheet with the mushrooms and top each with an equal amount of sriracha and mayonnaise. Roll each sheet, starting with the end with the fillings and keeping the roll as tight as possible. Slice each roll in half, and then each half into halves, and then each quarter into halves to create eight rolls. Season with red pepper flakes and enjoy!

Related on EcSalon
Nutritional Breakdown: Sushi
Sushi On the Rocks
Sustainable Sushi in London

The post 3 Vegetarian Sushi Recipes that Go Beyond the Avocado Roll appeared first on EcoSalon.

Vegans and vegetarians are used to weird reactions when they divulge their eating choices: from well-meaning people accidentally offering you fish to folks who get very curious about how you get enough protein, there’s a bit of a learning curve. But sometimes, those reactions occur on a larger scale: across the globe, official reactions to veganism range from uninformed to just plain strange.

Luckily, that’s not always the case: more and more, governments and other structures are facilitating and even encouraging this dietary choice. With that in mind, here are just a few of the strangest reactions to plant-based diets, as well as a few of the best.

Strangest Reactions to Plant-Based Diets

1. Germany asks for meat at a vegetarian festival.

When UmweltHaus, a German environmental group, decided to hold a vegetarian Earth Day festival in the German city of Kassel, the city council had a very strange request: include sausages on the menu. Apparently, councilors in Kassel argued that the Ahle Wurst sausage is such a source of regional pride that not including them would be “an affront to the city’s identity.”

UmweltHaus is holding its ground on the vegetarian theme of the festival, saying that the link between meat production and climate change would make providing this sausage a major no-no.

2. Italy criminalizes the vegan diet for children.

Last summer, the Italian parliament introduced a bill that would send parents of vegan children to jail for four years if the children became ill or malnourished while following the diet. The bill was introduced by Italy’s center-right party after four cases of malnourished children being hospitalized after being fed a vegan diet over the past 18 months.

Dietitians, however, say that it’s perfectly possible to feed children a healthy, complete vegan diet, and that the cases of malnutrition don’t come from the diet itself but from people who don’t understand how to consume a properly balanced plant-based diet.

3. Germany claims the vegan diet is dangerous.

Given that veganism is gaining so much popularity in Germany, with research showing that there up to ten percent of Berlin’s population ascribing to a vegan diet, it came as a shock when, in August, Germany released an official statement claiming that the diet is hazardous.

“A purely plant-based diet makes it more difficult to give the body some of the important nutrients it needs,” the statement reads.

4. An Australian ad claims that being vegan makes you less Australian.

In an odd choice for an Australia Day lamb ad last year, a SWAT team was shown “saving stranded Aussies” abroad from missing a traditional barbecue back home. In one scene, a team smashes into the home of a man in New York, saying “C’mon mate, in a few hours you’ll be eating lamb on the beach.” When the man says that he is “vegan, now,” the SWAT team torches a bowl of kale on his table.

Vegans in Australia were so upset by the ad that they took their Anger to the Advertising Standards Bureau.

Luckily, stand-up comedian Dave “Hughesy” Hughes has since launched a campaign to debunk the idea that eating meat makes you “more Australian.”

“It doesn’t need to Moo for you to be True Blue,” he said.

5. The American dairy industry hoards the word “milk.”

The dairy lobby in the U.S. introduced the Dairy Pride Act in January, in an attempt to forbid the plant-based food sector from using the terms milk, yogurt, and cheese on nondairy products. The Act claimed that the use of these words is confusing for consumers, while the plant-based food sector argued that the use of the words is a way to signal the intent of how the food is supposed to be used, and that no reasonable consumer would be confused by the terms being used on plant-based items.

Top Plant-Based Diet Wins

1. Portugal makes it illegal not to serve vegan food in prisons.

In early 2017, Portugal passed a law legally requiring all public canteens to provide a vegan option, including in schools, universities, hospitals, and prisons. This law was passed after the Portuguese Vegetarian Society circulated a petition that amassed more than 15,000 signatures.

This effort has inspired a similar petition in the UK. It would need to gather 100,000 before April 3 to be debated in Parliament; currently, it only has about 18,000.

2. Norway’s military adopts Meatless Mondays.

In 2014, Norway’s military decided to fight the battle against climate change: the army announced it would be serving meatless meals to soldiers both at home and abroad every Monday.

Navy commander and nutritionist Pal Stenberg said that the decision was made out of ecological as well as health concerns.

3. The Irish president officially condones the vegan diet.

The former president of Ireland, Mary Robinson, urged attendees of last year’s One Young World Summit in Ottawa, Canada, to consider the environmental impact of their eating choices and “eat less meat, or no meat at all.”

4. China calls for a reduction in meat consumption.

Last year, the Chinese government outlined a plan to reduce its citizens’ meat consumption by 50 percent in an effort to reduce climate change. The new guidelines recommend that people should consume an average of 40 to 75 grams of meat a day, or less than three ounces total.

Meat has only been regularly consumed in China since about the 1980s; before then, it was quite scarce and was more of a rare treat than an everyday indulgence.

5. Canada recognizes veganism as an ideology.

In 2011, the Human Rights Commission of Ontario decided that veganism was a creed with similar discrimination protection rights as religions and other belief systems. These rights mean that not only are hospitals and schools required to offer vegan meals upon request, but schools cannot obligate students to dissect animals.

Related on EcoSalon
5 Books Making the Case for a Plant-Based Diet: The Essential Reading List for Vegans and Vegetarians
Vegan, Vegetarian, Paleo… US News Ranks Plant-Based Diets
Eat Awesome: An Everyman’s Guide to Plant-Based, Whole Foods

The post 5 Plant-Based Diet Reaction Fails Around the World (and 5 Major Wins) appeared first on EcoSalon.

Seeing life through the eyes of a chicken. PETA has always been known for its graphic messaging strategy. The group hopes that by seeing what’s actually happening at the factory farm, you’ll be less likely to purchase the victims.

I’ll admit that even as someone who hasn’t eaten chicken in six years, seeing the truth is still too much for me to stomach (pun intended). This PETA virtual reality game puts us in a chicken’s place to give us an idea of what these little guys go through. The animal rights organization will be demonstrating the game at the University of California-Berkeley and Pasadena City College.

In I, Chicken, participants are asked to flap their wings and walk around from the poultry’s perspective in order to get a feel for what it’s like to be a farm animal. In the demo I viewed, the player was asked to hang out and interact with other chickens in an open field, presumably to show that chickens are, in fact, social animals.

Obviously, things take a turn for the worst, when a farmer grabs the participant and shoves him or her into a cage with a bunch of other shaking chickens, and you eventually go to the slaughterhouse.

I forced myself to sit through the demonstration video (I know I’m a wimp.) and honestly, knowing the animals were virtual not real made it less difficult to watch than a video of live animals being mistreated and put to death. That said, I still cringe a bit at how us humans could possibly treat another species with such disdain and insensitivity--an issue that’s very evident in the video game. Would you try PETA’s new virtual reality video game?

Related on EcoSalon

7 Otterly Outrageous PETA Stunts

Animal Rescues Get Celebrity Love: 7 Musicians Who Really Love Animals

99 Sources of Vegan Protein

Image: Gina Fuller

The post PETA Virtual Reality Game Makes You See Life Through the Eyes of a Chicken appeared first on EcoSalon.

What are the best vegetarian hot dogs? We put several leading brands to the test!

I’m not exactly sure I want to know the entire history behind the invention of hot dogs, but I’m pretty sure the Germans have something to do with it. Perhaps that’s why even as a vegan, I have a love for veggie hot dogs. My choice to avoid meat products may be a result of my own will, but my German roots run deep in my taste buds where my love for the hot dog resides even after more than two decades as a vegan.

Sure, vegetarians can opt for healthier grilling foods like veggie kabobs, grilled eggplant or the homemade veggie burger, but barbecue season is hot dog season. It’s a fun grilling ritual, and hot dogs are easy to eat. For the newbie vegetarian or vegan, or even for the meat-eater looking to cut down their meat intake, veggie dogs can be a great option.

So, which are the best vegetarian hot dogs?

Here’s the thing about veggie dogs: they’re pretty processed. That doesn’t mean they have to contain yucky ingredients, but it’s hard to find a veggie dog with under a dozen ingredients. That being said, here are my top picks for best vegetarian hot dogs.

The Winner

Field Roast Frankfurters

Ingredients: Filtered water, vital wheat gluten, expeller pressed safflower oil, organic expeller pressed palm fruit oil, barley malt, naturally flavored yeast extract, tomato paste, apple cider vinegar, paprika, sea salt, onions, spices, whole wheat flour, garlic, natural liquid smoke, caraway, celery seed, ground yellow mustard, paprika oleoresin.

Hands down, Field Roast’s Vegetarian Frankfurters comes out on top. It’s a wheat-based dog, but the ingredients are about as clean as you can get. There are no fillers, stabilizers or questionable ingredients. In fact, it reads like something you could make at home. Because these are wheat gluten-based dogs, there’s no risk of genetically modified ingredients (they don’t contain soy or canola oils either), but they are not an option for people avoiding wheat. The flavor is on point, as is the texture. Each dog packs 21 grams of plant protein too. But they contain a whole lot of sodium: 690 milligrams per dog. That’s nearly one-third of the recommended daily intake. Still, for a special grilling occasion, if you want a vegetarian dog that measures up, this is the one.

2^nd Place

Tofurky Hot Dogs

Ingredients Water, vital wheat gluten, expeller-pressed non-GMO canola oil, pea protein, organic tofu (water, organic soybeans, magnesium chloride, calcium chloride), spices, sea salt, onion powder, organic cane sugar, natural vegetarian flavors, oat fiber, carrageenan, konjac flour, natural smoke flavor, granulated garlic, wheat starch, paprika and annatto.

If it weren’t for the good people at Tofurky we probably wouldn’t even be having this discussion! While hot dogs are a new addition to the brand’s line-up of mock meat products, Tofurky is the go-to brand for great-tasting meat-free slices, holiday roasts and sausages. The Tofurky Hot Dog also nails the traditional dog flavor and texture. It’s a non-GMO product, using a mixture of tofu (soy) and wheat. The soy ingredients aren’t extracted with hexane, which is pretty rare among the soy options out there, but the product does contain carrageenan, a stabilizing agent that’s been linked to digestive issues and even cancer. It has half the sodium content of Field Roast, but half the protein too. Tofurky also makes Beer Brats and kielbasa that can sub-in for a hot dog. They have meaty taste and textures too and hold up on the grill.

3^rd Place

Yves Tofu Dogs

Ingredients: water, isolated soy protein, vital wheat gluten, tofu (water, soybeans), natural flavors (contains autolyzed yeast, yeast extract), salt, wheat starch, evaporated cane juice powder, canola oil, spice, seasoning (spices, dehydrated onion), carrageenan, vitamins & minerals (thiamin hydrochloride, cyanocobalamin, calcium panthothenate, ferric orthophosphate, iron oxide, zinc oxide, dimagnesium phosphate, dipotassium phosphate), paprika and beet powder (for color), extractives of spices.

The original Yves veggie dog, the Tofu Dogs are rich in dog flavor and texture, even if the ingredients are less than appetizing. The brand is enrolled in the Non-GMO project verification, but at publish date, has not been certified yet.

4^th Place

Yves Meatless Hot Dog

Ingredients: water, isolated soy protein, vital wheat gluten, natural flavors, salt, wheat starch, evaporated cane juice powder, spices, carrageenan, vitamins & minerals (thiamin hydrochloride, cyanocobalamin, calcium panthothenate, ferric orthophosphate, iron oxide, zinc oxide, dimagnesium phosphate, dipotassium phosphate), beet powder and paprika (for color).

The Yves Meatless Hot Dog is the sister pup to the original Tofu Dogs. It boasts a grilling-friendly seal and an “authentic, traditional flavor.” It’s good, almost as good as the original Tofu Dog, but again, the ingredients aren’t fabulous.

5^th Place

Lightlife Smart Dogs

Ingredients: Water, Soy Protein Isolate, Wheat Gluten, Cane Juice Evaporated, Salt, Yeast Extract, Soy Sauce (Water, Soybeans, Wheat, Salt), Garlic Granulated, Carrageenan, Spices Extract, Flavors Natural (from, Vegetables Sources), Vegetables Gum, Flavors Natural Smoke, Potassium Chloride, Tomatoes Pulp

Smart Dogs have been around for a long time for one simple reason: People really like them. While they score an F rating on FoodFacts.com (high sodium and controversial flavoring ingredients), it’s still a pretty tasty veggie dog that’s made without GMO soy.

What are your picks for the best vegetarian hot dogs? Let us know in the comments!

Find Jill on Twitter @jillettinger

Related on EcoSalon

99 Sources of Vegan Protein

10 Meat-Free Foods Perfect for an Active Lifestyle (Whether You’re Vegetarian or Not!)

6 Vegetarian Bean Recipes for Perfect Summer Meals

Image: didricks

The post The Best Vegetarian Hot Dogs for Guilt-Free, Great-Tasting Grilling appeared first on EcoSalon.

Are you a vegan? Vegetarian? What about Paleo? Find out where your diet measures up in the US News rankings.

In what’s a first for the publication, US News has designated a brand-new category for ranking plant-based diets – naming 10 that can help you shed pounds, feel great, and get healthy.

Naturally, plant-based isn’t 100% free of animal products – but it’s a great way to ease into a healthier lifestyle, break old eating habits, and just learn more about the food we feed ourselves everyday.

While you can jump over and read the full list here, those of the vegan world will be disappointed to see it ranked #7. From the article:

“The experts were lukewarm on veganism, despite giving it fairly high marks as a diabetes or heart disease diet. It’s more restrictive than other plant-based options, offers no built-in social support, and may skimp on important nutrients.”

The lack of built-in social support is an interesting critique – as there’s certainly a healthy social scene online built around veganism (the subreddit r/vegan comes to mind) – but yes, no Jenny Craig or Weight Watchers system. (Although I did stumble upon this vegan weight watchers blog for those interested…)

Caldwell Esselstyn’s Engine 2 Diet also scored poorly, though ahead of veganism at #6. From the site:

“Experts sent the Engine 2 Diet toward the bottom of the plant-based list. “The diet is too extreme,” one expert warned. “It’s difficult to maintain for any length of time.” Experts also questioned the plan’s elimination of vegetable oils, and said more research is necessary to determine whether that’s a beneficial move.”

Overall, the diet that scored the worst out of the myriad available is the Paleo.

“Experts took issue with the diet on every measure. Regardless of the goal—weight loss, heart health, or finding a diet that’s easy to follow—most experts concluded that it would be better for dieters to look elsewhere. “A true Paleo diet might be a great option: very lean, pure meats, lots of wild plants,” said one expert—quickly adding, however, that duplicating such a regimen in modern times would be difficult.”

What do you think of US News’ rankings? – Michael Destries

This article appears courtesy of Ecorazzi

Ecorazzi covers news and gossip on celebrities and notables in support of the environment and humanitarian causes. You can follow us on Twitterand Facebook.

Related on EcoSalon

Daryl Hannah’s Top 5 Ways To Stop Global Warming

‘Gravity’ Director Alfonso Cuarón Is Yet Another Hollywood Vegetarian

Blue Whales & Earwax: What Can They Teach Us About Ocean Pollution?

Image: SweetonVeg

The post Vegan, Vegetarian, Paleo…US News Ranks Plant-Based Diets appeared first on EcoSalon.

When you think of pot pie, you may be reminded of ultimate comfort. Dough, paired with a warm, creamy filling, makes for a delicious meal that centers and grounds you. However, it’s not the most figure-forgiving of dishes, given the amount of butter, white flour, and chicken involved. This is where EcoSalon comes in – we’ve created a vegetable pot pie recipe that is entirely vegan and uses spelt flour for added nutrition. Enjoy!

Vegetable Pot Pie Recipe

Makes one 9-inch pie

Ingredients

For the crust:

• 3 cups spelt flour
• 1 teaspoon sea salt
• 1/2 cup almond milk
• 1/2 cup vegetable oil

For the filling:

• 1/3 vegan butter
• 1/2 white onion, chopped
• 1/3 cup spelt flour
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 2 cups vegetable broth (low sodium)
• 1/2 cup almond milk
• 3 cups frozen vegetables

Directions

Preheat oven to 375 degrees Fahrenheit. For the crust, mix together the dry ingredients and in a separate bowl whisk together the almond milk and oil. Add the liquid to the flour mixture and fold until the mixture begins to hold. Use clean hands to continue to mix the dough until it form a tight, uniform ball. Add more almond milk as necessary. It should be slightly sticky but able to hold its own and be shaped. Pat its edges with flour and form a ball. Cover in plastic wrap and place in the refrigerator while you prepare the filling.

For the filling, in a large pan over medium-high heat, add the butter and white onion. Cook and stir until slightly translucent. Add the flour, salt, and pepper. Mix until evenly combined. Next, add the veggie broth and almond milk. Mix until the mixture bubbles and thickens and has a smooth consistency. Add the frozen vegetables and mix until all is evenly combined and the vegetables have reduced in size and given off their liquid. The mixture will thicken up again after a few minutes. Set aside.

Use a rolling pin and flour to roll out two 10-inch circle crusts. Spray a 9-inch glass dish with vegetable spray and place one of the crust into the dish. Use your fingers to push the crust down against the edges. The crust should slightly rise and go over the edges of the dish. Spoon the vegetable filling into crusted pan until it reaches the top, emphasizing the chunks, not the liquid. Take the other crust and place it atop the vegetables. Seal the edges and use a knife to cut a few slits across the top of the crust to allow air to escape while the pot pie cooks. Before popping into the oven, brush the top of the crust with melted vegan butter.

Place into the oven for 35-40 minutes. For the last 10 minutes, use aluminum foil to cover the edges of the pie so that the crust does not burn. Let it sit for at least 15 minutes before serving. Enjoy!

Photo Credit: Growing a Green Family

Related on EcoSalon

Leftover Turkey? Make a Pot Pie with Olive Oil Pastry Crust

7 Simple, Seasonal, (Nearly) One-Pot Pies

Green Bean Casserole Recipe: Lighter, Healthier and Even More Delicious

The post Vegetable Pot Pie Recipe: When the Season Calls for Vegan Comfort Food appeared first on EcoSalon.