As an integrative nutritionist, I believe in being willing to try what I recommend for my clients. Admittedly, this can push me out of my culinary and digestive comfort zones at times.
Recently, quite a few of my clients have expressed interest in adopting plant-based diets. This can make it challenging to get enough protein and several key minerals. Wild caught fish is healthful in my view, and I usually encourage a Pescatarian plan over a strict plant-based diet. Fish provides essential omega-3 fatty acids in addition to excellent protein. And it provides more options, especially when dining out. And who doesn’t enjoy more flexibility?
To honor my clients and experience more of a plant-based diet, I’ve decided to limit my own consumption of animal products to one serving per day. So for example, if I have chicken salad for lunch, dinner would be grilled salmon and roasted veggies. My personal goals for this also include:
- Animal welfare concerns
- Economics – lowering my grocery costs
- Possible cholesterol-lowering effects
- Pure experimentation
So I decided to experiment with the meat substitute QuornTM. It’s a mycoprotein, which is a non-GMO, man-made fungi that is high in protein and fiber. It’s textured with egg white and barley malt. Even though QuornTM contains a gluten-containing protein (barley), it tests at < 20 ppm, which is the standard that is deemed safe for those with autoimmune celiac disease. That would also make it safe for those with non-celiac gluten intolerance. However, there is some controversy about its potential to invoke an allergic reaction. If you’ve concerned, check out Dr. Axe’s article on QuornTM: https://draxe.com/nutrition/article/mycoprotein/.
For the recipe, I went with a Southwest flavor, using a taco seasoning blend and adding tomatillo salsa. I used sweet potato, but you could just as easily swap it for white potato. And I used the veggies I had on hand – onion and red bell pepper. One skillet, one knife and one cutting board made prep and clean up a snap. And the taste and texture – undistinguishable from that of ground beef. Enjoy this one for breakfast, lunch or dinner!
Southwest Meatless Scramble
- 1 TBSP olive, coconut or avocado oil
- 1 12 oz. pkg. QuornTM Meatless Grounds
- 1 med. sweet potato, grated
- 1 sm. yellow onion, diced
- 1 red bell pepper, diced
- 4 TBSP taco seasoning blend
- 1 cup tomatillo salsa
- Avocado, sliced
- Cilantro, roughly chopped
In a large skillet, heat the oil over medium heat. Add the QuornTM Meatless Grounds and taco seasoning. Stir to combine and cook 2-3 minutes. Add the sweet potato, onion, bell pepper and salsa. Cook an additional 8-10 minutes. Serve topped with sliced avocado and chopped cilantro.