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Vegan ABC

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Seaweed

Do you crave vegan food with all the freshness of the sea, but without the fish? There’s a simple solution: seaweed. Whether it’s hijiki or nori, there are many countries where seaweed has always been used to give food the fresh taste of the sea. When paired with tofu or seitan, seaweed gives your food real flavor while fighting against overfishing and factory farming in the form of fish farms. It’s quite simple, really: “Seaweed doesn’t taste like fish; it’s fish that taste like seaweed, because that’s what they eat!” So what do we need to eat the fish for in the first place?! Give up fish without giving up the taste!

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Seitan

Seitan was originally developed by Buddhist monks in Japan, where it is also known as “Fu”. It’s easy to produce, as the basic mixture consists solely of wheat protein. It’s only when you add flavors and spices in combination with flavor carriers such as oils that you can create infinite savory vegan dishes. By pulling the mixture repeatedly and - watch out, here comes a tip for those who really take cooking seriously! - by kneading, you can create fibers reminiscent of meat or fish. This means that seitan can be used as the basis for vegan chicken wings, gyros and sausages - and whatever else our customers want to make from it. Unfortunately, as seitan consists mainly of gluten, this culinary all-rounder is one food that coeliacs and people with gluten intolerance need to avoid. Check out how to prepare seitan here.

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Sugar

Is sugar vegan? Not always, unfortunately. During sugar production, animal bone char (a waste product of the meat industry) is used for filtering during the refining process. While this should theoretically no longer be the case in Germany, the process is unfortunately still particularly common in other countries, and still does not have to be declared on packaging.

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Sugar beet syrup

This vegan sugar alternative has the advantage that it is produced in Northern Europe, which prevents long import routes. The syrup contains plenty of folic acid, iron, potassium and magnesium and is one of the alkaline foods. The malty, tart-sweet taste has something very special and so sugar beet syrup is often used alone as a spread or when baking. Insider tip: this syrup is perfect for giving a special sheen to dark sauces.

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Stevia

The stevia plant originates in South America and has a true star status among vegan sugar alternatives. Its up to 450 times greater sweetening power (compared to household sugar) and insulin-independent metabolization is a hit with diabetics and has led to real hype in Western countries since its approval in 2011. The low-calorie stevia is available in liquid, powdered or tablet form.

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Soy

Soy was already being cultivated 9000 years ago. This mainly occurred in Japan and China. In Europe and the USA, soy was a “late developer”. It was first mentioned and cultivated in the 18th century. And today? Soy currently grows on around 6% of our planet’s agricultural land.It is thought to be the most important oilseed in the world.

Small but mighty – soy is a real powerhouse of a plant! And in the truest sense of the word, because the soy bean – a “little green superhero” of a legume – is an ingredient that’s here to stay when it comes to vegan cuisine. Rich in proteins and minerals, and versatile to use, this plant-based ball of energy contains everything you need for a plant-based diet.

Nowadays soy can do a whole lot more than the traditional fermented products such as soy sauce: as a substitute for milk and cheese, as tofu, and as vegan alternatives to meat and sausages – the list is endless.

Check out how to properly prepare your dry textured soya.

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