Only about one percent of all vegetarians in Germany, about 600,000 people, live vegan. Nevertheless, this form of nutrition is increasingly being discussed in public. That’s a good thing, we think, because veganism is interesting for many reasons. International studies such as the “China Study” by Prof. T. Colin Campbell show the positive effects of a purely plant-based diet on health. You can e.g. B. reduce the risk of cardiovascular diseases and diabetes, alleviate chronic diseases such as gout and rheumatism and reduce obesity.
For many, however, a vegan lifestyle goes beyond food: animal welfare, ethics, sustainability – global responsibility for the environment weighs just as heavily. If we consumed less animal products, global warming and climate change could at least be slowed down.
The destruction e.g. B. of rainforests by clearing for pasture and the cultivation of fodder crops could be significantly reduced. But the reality in German kitchens looks like this: Food scandals unsettle many consumers, but only a few actually reconsider their eating habits and raise their awareness of what is on the plate. The goal is change. It is not important to follow rules dogmatically. And even small changes make z. B. a vegetarian meal vegan. Just try it out with our aromatic recipes.
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Vegan – what does that mean?
Living without animal products: Vegans avoid everything that is made from or with the help of animals, i.e. meat and fish, dairy products, eggs, honey, gelatine, butter and everything that contains these ingredients. Part of the consistent vegan lifestyle is no clothing etc. leather, wool or silk and to use cosmetics without animal ingredients that were developed without animal testing. This requires precise knowledge of food, nutrients and additives. A vegan diet is basically healthy, provided the combination of nutrients is right.
The largest possible selection of vegetables, fruit, cereals and legumes not only makes the food varied, but also provides a wealth of nutrients in sufficient quantities. Pregnant women and children who eat a vegan diet should definitely go to the doctor for regular health checks. Change: Even small changes make many dishes vegan. Use vegetable oils instead of butter, agave syrup instead of honey and soy products instead of yoghurt, quark, crème fraîche for sauces and dressings .
“stay relaxed”
Volker Mehl and Stefanie Nickel from Tolfioow talk about tofu and the longing for change.
Tolfioow: Mr. Mehl, what do you think is the biggest problem on German plates?
Volker Mehl: A combination of unimaginativeness and a lack of personal responsibility. Diet is a nuisance, and many are offloading the responsibility for their physical and mental health to the food industry. I don’t leave the quality of the air I breathe to a factory either.
They’re part-time vegans. Why?
I don’t really plan it, some weeks I’m completely vegan. As a passionate cook with a passion for enjoyment, I rely on my instincts. If I think butter goes better with glazed carrots than oil, I’ll take it easy and do it that way.
Tofu is high in protein, but you don’t use it in your recipes. Why?
Because it doesn’t really taste good to me. There are more enjoyable alternatives like legumes. I find it boring to throw a piece of tofu in the pan and disguise it as a schnitzel.
Do you have a practical tip for everyone who would like to try out a vegan diet?
Stay relaxed, take small steps and don’t want to change life in a week. Above all, one should not lose sight of enjoyment and joie de vivre.
Tried it out: Head of department Stefanie Nickel followed a vegan diet for three months
“I’m a vegetarian. For a few weeks, however, I didn’t just want to eliminate meat and fish from my diet, but all animal products – to test how my body was doing with them. It took a few days for my fridge and pantry to become truly vegan because throwing food away was not an option for me.
In the time that followed, I cooked even more than usual and realized that some of my favorite dishes are purely plant-based anyway. What made me despair when shopping: the tiny lists of ingredients written on spreads and muesli. Inviting friends to dinner turned out to be difficult. I found the choice of food in restaurants daunting: pasta with tomato sauce or salad with oil and vinegar dressing, that’s often it. Nevertheless, I persevered, especially since after a while I felt a little fitter and lighter. At the same time, the vegan rules restricted me more than I would have liked. My work in the food department and trying new dishes almost every day became more difficult. That’s why I finally decided on a more flexible way of eating: I eat dairy products much less often these days, I don’t rule them out completely though. And soy products have become a regular part of my diet.”
You can find two more delicious vegan recipes here:
spinach soup with mashed parsnips and beetroot chips,
chard couscous packets on carrots and vegetables
