Vegan Beef Broth Food
VEGAN "BEEF" BROTH
This makes a good vegan broth that can be used in recipes that call for beef broth (such as French onion soup). I've had it for a while, and am unsure about the origin of it and how close or distant my version is from the original recipe. Also, as with any broth, you don't have to follow the recipe exactly. Fill the pot up and just be more liberal with the ingredients! Freeze whatever you don't need, or refrigerate for a few days.
Provided by Tempest
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 2h15m
Yield 12
Number Of Ingredients 14
Steps:
- Saute onion in a large nonstick soup pot over medium heat for 5 minutes. Add celery, carrots, leeks, and garlic; saute for 10 minutes. Add water, parsley, thyme, oregano, bay leaves, salt, and pepper. Bring to a boil, lower heat to medium-low, and simmer for 30 minutes.
- Add soy sauce, liquid smoke, and vegan Worcestershire sauce; simmer for 1 hour. Remove and discard vegetables and bay leaves with a slotted spoon.
Nutrition Facts : Calories 42 calories, Carbohydrate 6.9 g, Fat 1.3 g, Fiber 1.6 g, Protein 1.3 g, SaturatedFat 0.2 g, Sodium 357.8 mg, Sugar 2.4 g
VEGAN AND GLUTEN-FREE BROTH POWDER
This is a base bouillon. Not wanting to use commercial seasonings that have hidden MSG and other additives, I have researched some alternatives. Many recipes include other spices and herbs that may or may not be right for all dishes. This is a base recipe that can be adjusted to your likes and preferences but suit most savory soups and stews. Make sure your products are gluten-free when purchasing because some yeasts are not certified as such.
Provided by Buckwheat Queen
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 10m
Yield 40
Number Of Ingredients 6
Steps:
- Blend yeast flakes, parsley, onion, garlic, celery seed, and dill together in a blender until mixture is a fine powder.
Nutrition Facts : Calories 27.5 calories, Carbohydrate 3.1 g, Fat 0.4 g, Fiber 2.1 g, Protein 4.1 g, Sodium 3.4 mg, Sugar 0.1 g
VEGAN CHICKEN BROTH SEASONING POWDER
This recipe for homemade vegan chicken-style seasoning is a great way to get chicken flavor into your dishes in a completely vegan way. Use it dry as a tasty seasoning or add to water to replace traditional chicken stock, broth or bouillon.
Provided by Kate Hackworthy | Veggie Desserts
Categories Condiments
Time 5m
Number Of Ingredients 9
Steps:
- Add all ingredients to a blender or small food processor and whiz to a powder. Store in an airtight container for up to 6 months.
- To make it into vegan chicken broth, dissolve 2 teaspoons per cup (250ml) of boiling water.
Nutrition Facts : Calories 7 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 156 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
VEGAN BEEF STROGANOFF
An easy vegan stroganoff made with vegan beefy crumbles, or homemade vegan ground beef in a creamy vegan sour cream sauce.
Provided by Monica Davis
Categories Main Course
Time 25m
Number Of Ingredients 8
Steps:
- Cook eggless noodles or pasta according to package directions.
- Saute onions and garlic in vegan butter and a sprinkle of salt over low heat for about 7 minutes until they become translucent.
- Add 2 cups of vegan "beef" crumbles (you can add them frozen) or homemade vegan ground beef and the cup of vegetable broth, then bring it to a slow boil.
- Stir in 1 1/2 cups of vegan sour cream.
- Mix in the cooked noodles, sprinkle with fresh parsley and then serve hot.
Nutrition Facts : ServingSize 1 cup, Calories 397 kcal, Carbohydrate 59 g, Protein 13 g, Fat 12 g, SaturatedFat 4 g, TransFat 1 g, Sodium 426 mg, Fiber 3 g, Sugar 5 g
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- Simply add everything to a large pot. Bring to a boil then simmer, with the lid on, for about an hour.
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5/5 (33)Estimated Reading Time 8 mins
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5/5 (33)Estimated Reading Time 8 mins
- Turn the oven broiler to high, and place the baking rack about 8 inches away from the heating elements. Place the onion and ginger cut-side-up on a baking sheet, and brush with a bit of oil. Broil for about 7-10 minutes, until the tops of the onion and ginger are slightly charred. Remove and set aside.
- Meanwhile, as your broth is simmering, cook the noodles separately al dente according to the package instructions. Drain in a strainer, then briefly rinse the noodles with cold water to prevent them from continuing to cook. (I also recommend tossing the noodles with a drizzle of oil — such as sesame oil — to prevent them from sticking.)
- Meanwhile, heat the anise, cloves, cinnamon, cardamom and coriander to a large stock pot over medium-high heat for about 3 minutes until fragrant. Add in the charred onion, ginger, stock, and stir to combine. Continue cooking until the broth reaches a simmer. Then reduce heat to medium-low, cover with a lid, and continue to simmer for at least 30 minutes. Strain out (and discard) the onions, ginger and spices. Stir the brown sugar, soy sauce and rice vinegar into the hot broth. Then finally, taste and season the broth with salt as needed. Continue simmering on medium-low, covered, until ready to serve.
- Meanwhile, heat the oil in a sauté pan over medium-high heat. Add the sliced mushrooms and sauté for 5 minutes, stirring occasionally, until cooked through and lightly golden. Remove from heat. Then 5 minutes before you are ready to serve the soup, stir the mushrooms, bok choy and veggies into the hot broth so that they can briefly cook.
MONGOLIAN “BEEF” RAMEN – VEGAN TRAVEL EATS
4 cups vegan beef broth or vegetable broth (only if using soy curls) ½ cup cornstarch. ½ cup + 1 tbs peanut oil, divided. ¾ cup hoisin sauce. 3 tbs …
From vegantraveleats.com
5/5 (3)Category Main DishServings 4Total Time 1 hr 5 mins
From vegantraveleats.com
5/5 (3)Category Main DishServings 4Total Time 1 hr 5 mins
- If you’re using soy curls, rehydrate them in the vegan beef broth or veggie broth for 10 minutes. Drain, and gently squeeze the excess broth out of the soy curls. Place them on a clean kitchen towel and pat dry. You can reserve the leftover broth for something else if you’d like. If you’re using seitan, you can skip this step.
- Heat a large skillet over medium-high heat and add ¼ cup of the oil. Add half of the soy curls (or seitan) and saute for 5-7 minutes until lightly browned. Set them aside on a clean plate and repeat with the rest. Set them all aside on a clean plate.
- Combine hoisin sauce, soy sauce, rice vinegar, brown sugar, and crushed red pepper in a small bowl or measuring cup and set aside.
HOMEMADE VEGAN "BEEF" BROTH IN 15 MINUTES! - FREELY …
This vegan “beef” broth is delicious and perfect for using in recipes like gravy, soups, burgers, sauces, and more! It is also really quick and easy to …
From freelyvegan.com
Servings 4Estimated Reading Time 2 minsCategory SoupCalories 28 per serving
From freelyvegan.com
Servings 4Estimated Reading Time 2 minsCategory SoupCalories 28 per serving
- Cook over medium heat while mashing up the miso into the liquid until all the miso is incorporated.
- Add the Magical Seasoning Blend and Magical Broth Powder to the liquid mixture, then stir until combined.
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From plantpowercouple.com
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- Add all the ingredients to a small blender or food processor and pulse until everything is combined and powder-y.
- TO MAKE BROTH: Use 1 Tbsp bouillon powder per 1 cup of hot water. Mix them together until the powder is completely dissolved. Use this to replace vegetable or chicken broth in all your favorite recipes and get ready for your life to change!
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From connoisseurusveg.com
4.8/5 (30)Total Time 1 hr 20 minsCategory EntreeCalories 278 per serving
From connoisseurusveg.com
4.8/5 (30)Total Time 1 hr 20 minsCategory EntreeCalories 278 per serving
- Give the oil a minute to heat up, then add the mushrooms in an even layer. Let them cook for about 5 minutes, until lightly browned on the bottoms. Flip and cook for about 5 minutes more, until softened.
- Add the onion, celery, carrots and garlic. Cook everything until veggies begin to tenderize, about 10 minutes, stirring occasionally.
- Sprinkle in the flour, a bit at a time, stirring between additions to form a coating on the veggies. Cook the veggies and flour for about 1 minute, stirring constantly.
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From organicauthority.com
Estimated Reading Time 2 mins
From organicauthority.com
Estimated Reading Time 2 mins
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From vegankitchenmagick.com
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From vegankitchenmagick.com
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VEGAN BEEF STEW - VEGAN AND OIL-FREE RECIPES - ZARDYPLANTS
Add the vegan beef broth (or vegetable broth), agave, and balsamic vinegar, cover, and set the heat to medium. Cook for 10-15 minutes, or until potatoes and carrots are …
From zardyplants.com
5/5 (2)Calories 371 per servingCategory Entree
From zardyplants.com
5/5 (2)Calories 371 per servingCategory Entree
- If you’re using my instant pot seitan (whether you use a pressure cooker or stovetop, instructions for both are included), make it before you start the soup and let it rest for 10 minutes before cubing as much of it as you’d like to use. I used about half of it for this recipe and kept half for stir-fries.
- Similarly, if you would like to make my vegan Irish soda bread to have with this, make it and let it cool for an hour before slicing to eat with this soup.
- Alright, so first, let’s start by sauteing onions in a large nonstick pot over medium high heat. Stir the onions frequently and cook for about 3-4 minutes or until translucent. If you cook with oil, you’re certainly welcome to start with that (I’d use a neutral flavored oil, not olive or coconut). Personally, I cook with water, so I just add a splash of water (about a tablespoon) whenever the onions start to stick.
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5/5 (2)Total Time 15 minsCategory Main CourseCalories 106 per serving
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- Chop up a small onion very fine (you can use a food processor to mince it) and saute the onion in 2 tablespoons of olive oil over low heat for 5 minutes.
- While the onion is cooking, wash and chop 8 oz. of mushrooms into tiny pieces. (I toss mine into a food processor to get them very small.) Add the mushrooms to the skillet once the onions become translucent.
- Sprinkle the onions and mushrooms with 1/4 teaspoon of salt and cook for another 3-5 minutes until the mushrooms release their juices and become soft.
- Add 1 cup of water, 2 1/2 tablespoons of soy sauce, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder and stir well.
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Bring to a gentle simmer then stir in the barley and red lentils. Reduce the heat, cover with a lid, and simmer gently for 30-40 mins or until the barley is tender. Once the barley …
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5/5 (3)Total Time 1 hrCategory SoupCalories 254 per serving
From thepeskyvegan.com
5/5 (3)Total Time 1 hrCategory SoupCalories 254 per serving
- Heat the oil in a large saucepan on medium heat. Add the onion, carrot, and greener half of the sliced leek (saving the whiter parts to add towards the end of cooking). Season with salt and pepper and cook for 6-8 minutes or until the veg has softened and starts to get a hint of colour on it.
- Next, add in the diced swede, vegan stock (1.5 litres), soy sauce, dried sage, and bay leaves. Bring to a gentle simmer then stir in the barley and red lentils. Reduce the heat, cover with a lid, and simmer gently for 30-40 mins or until the barley is tender.
- Once the barley is tender, add in the kale and the sliced white parts of the leek. Push the veg down into the broth and stir well. If necessary, top up with extra vegan stock (I usually add 300-500 ml here to help submerge everything). Simmer for around 5 minutes or until the kale and leeks are tender.
- Once cooked, try the soup and add any extra salt, pepper, and/or soy sauce to taste, and serve.
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From zardyplants.com
5/5 (1)Calories 254 per servingCategory Entree
From zardyplants.com
5/5 (1)Calories 254 per servingCategory Entree
- Blend the beans, spices, tahini, maple syrup, apple cider vinegar, tomato paste, nutritional yeast, beet stuff, and about 1 cup of vegan beef broth in the food processor or blender until it is smooth. Then add your vital wheat gluten and blend again briefly, until most of it has been incorporated. It may still be a little powdery but that’s OK. If you don’t have a good food processor you can do this part by hand.
- Add it to a large bowl and press everything together with your hands. You may want to add a tablespoon of water or two if it looks a bit dry. You can press the dough together so there are no more crumbly bits, but DO NOT KNEAD IT.
- Steam in the Instant Pot: Place the Instant Pot steaming basket in the pot and add 1 cup of water. Add the seitan to the basket, close the lid, set the pressure valve to “sealing” and cook on high pressure or manual for 45 minutes. After the cooking is done, let the pressure naturally release for 10 minutes, then carefully switch the pressure valve to venting and release the remaining pressure, which shouldn’t be very much. Preheat your oven to 400° Fahrenheit (or 205° Celsius) and skip to the next section.
- Steam on the stovetop: If you do not have an electric pressure cooker, you can easily make this on the stovetop. Grab a large pot with a large steaming basket and a lid. Add 2 inches of water to the pot, then insert the steaming basket. Place the seitan into the basket, add a lid to the pot, and steam it on high for about 1 hour, 15 minutes. When it’s done, preheat your oven to 400° Fahrenheit (or 205° Celsius) and skip to the next section.
TOP 6 COMMON VEGAN BEEF BOUILLON ALTERNATIVES - COOKINDOCS.COM
From cookindocs.com
- Vegetable bouillon cubes. If you’re looking for a meat-substitute in your vegan kitchen, then be sure to check out these awesome vegetable bouillon cubes.
- Dried mushrooms. Dried mushrooms are a great substitute for the bouillon that comes with vegan cooking. They can be added in place of chicken or beef stock when making soup and give off an earthy flavor not found elsewhere on your grocery list!
- Carrots, celery, and onions. If you’re looking for a replacement beef bouillon, try using veggie stock. Carrots, celery and onions can all be used in place of the traditional flavors found on your grocery store’s shelves!
- Soy sauce or tamari. One of the most common substitutes for vegan beef bouillon is soy sauce or tamari, but these options won’t have as strong an aroma.
- Tomato paste or tomato sauce. A tomato sauce or paste can substitute for vegan beef bouillon. This is an easy way to make your soup without the use of animal products, so it’s a great option if you’re looking for meatless meals!
- Water or vegetable broth. For those that are looking for a quick and easy meal, adding some vegan beef bouillon can be super helpful. The substitute of water or vegetable broth with salt will result in flavorful dishes without sacrificing any flavor due to the lack of meat/beef!
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From wildveganflower.com
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MAKE YOUR OWN VEGAN BROTH POWDERS - SEED TO PANTRY
Vegan Beef Broth Powder Recipe. 1 Tbsp each: potato flour and molasses powder. 1 tsp each: balsamic vinegar powder and onion powder. 1/4 tsp garlic powder. 1/2 tsp each: salt, celery powder, mustard seed powder, and white pepper. 2 tsp mixed herbs. Use herbs associated with beef dishes like parsley, rosemary, thyme, etc.
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Estimated Reading Time 4 mins
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Estimated Reading Time 4 mins
BRITTNIE'S VEGAN BEEF BROTH RECIPE | SPARKRECIPES
2) Add red wine. Let the wine reduce for a few minutes. 3) Add vegetable broth, soy sauce, onion powder, and Italian seasoning mix. 4) Add red miso paste. Stir thoroughly until the miso dissolves. 5) Add salt and pepper. 6) Test the broth and add more seasonings to taste. 7) Enjoy!
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From recipes.sparkpeople.com
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Cathy Fisher is the creator of StraightUpFood.com, a website offering free recipes and information on eating a whole-food, plant-based diet free of salt, oil and sugar. She is also a cooking instructor, teaching classes at TrueNorth Health Center and the McDougall Program, both in Santa Rosa, CA. Cathy began eating a plant-based diet in 1999, and in 2016 published her …
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5/5 (27)Total Time 1 hr
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VEGAN BEEF BROTH (OR STOCK) RECIPE - YUP, IT'S VEGAN
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From yupitsvegan.com
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VEGAN BEEF BROTH POWDER RECIPE - ALL INFORMATION ABOUT ...
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From estherschultz.com
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From ohmyvegan.net
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VEGAN BROTH- TFRECIPES
VEGAN "BEEF" BROTH. This makes a good vegan broth that can be used in recipes that call for beef broth (such as French onion soup). I've had it for a while, and am unsure about the origin of it and how close or distant my version is from the original recipe. Also, as with any broth, you don't have to follow the recipe exactly. Fill the pot up and just be more liberal with the …
From tfrecipes.com
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VEGAN BEEF BROTH RECIPES
Steps: Saute onion in a large nonstick soup pot over medium heat for 5 minutes. Add celery, carrots, leeks, and garlic; saute for 10 minutes. Add water, parsley, thyme, oregano, bay leaves, salt, and pepper.
From tfrecipes.com
From tfrecipes.com
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Vegan Beef Broth Powder Recipe. 1 Tbsp each: potato flour and molasses powder. 1 tsp each: balsamic vinegar powder and onion powder. 1/4 tsp garlic powder. 1/2 tsp each: salt, celery powder, mustard seed powder, and white pepper. 2 tsp mixed herbs. Use herbs associated with beef dishes like parsley, rosemary, thyme, etc.
From foodnewsnews.com
From foodnewsnews.com
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From veganing.co
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The Art of Broth™ is a delicious, convenient, and a "better-for-you" line of gourmet Sipping Broths packaged in steepable bags. 100% plant based, vegan, non-gmo, kosher, & gluten-free. Enjoy Chicken Flavored, Beef Bone Flavored and Vegetable Broths on-the-go. Free Case with First Order. 100% Money Back Guarantee. Fast USA Shipping.
From theartofbroth.com
From theartofbroth.com
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This condiment has a savory umami flavor, providing similar salability to beef soups in several recipes, in addition to sauces, stews, and gravies. To use soy sauce as a substitute, combine ½ cup soy sauce with ½ cup water or vegetable broth. Soy sauce makes a very nice substitute for vegetarian and vegan dishes, too. Beer or Red Wine. If you are looking for a …
From mykitchenserenity.com
From mykitchenserenity.com
SUBSTITUTE CHICKEN BROTH FOR BEEF BROTH
Beef Broth in Recipes. As the name implies, beef broth is made from simmering any beef cut with herbs and vegetables in water. And most times, the bones are also added, so the flavor is richer. Its recipe is also easy to make, meaning you can prepare some at home. But many prefer to buy the boxed or canned versions from stores. Whichever you use, though, …
From blogchef.net
From blogchef.net
AFTER YEARS OF TINKERING, I FINALLY DEVELOPED A VEGAN PHO ...
Instead of being watery, or worse, overly salted to make up for the lack of depth, Di An Di’s vegetarian broth was complex. Earthier than most bone-based pho broths due to the use of mushrooms ...
From bonappetit.com
From bonappetit.com
VEGAN MONGOLIAN NOT BEEF Ⓥ – VEGAN YOGA MOMMA
In a bowl, mix the sauce ingredients: tamari or soy sauce, brown sugar, dark soy sauce, cornstarch, water and gochujang sauce or sriracha in a bowl. Stir until most of the sugar is dissolved. Set aside. Add 2 tbsp oil to a pan and add the ginger. Cook for about 2 minutes until fragrant then add the garlic and cook for another minute.
From veganyogamomma.com
From veganyogamomma.com
VEGAN BEEF BROTH (OR STOCK) RECIPE | VEGANWATCHBUZZ
Combine all of the ingredients except for the water in a large pot. Add the water gradually, stirring to incorporate the ingredients evenly, especially the miso paste. Bring the mixture to a boil, then cover the pot and reduce to a gentle simmer. Cook for 30 minutes. Strain the broth through a sieve.
From veganwatchbuzz.com
From veganwatchbuzz.com
WHAT IS A VEGAN SUBSTITUTE FOR BEEF BROTH?
Chicken Broth – While the taste might be slightly different, chicken broth makes a great substitute for beef broth. In most recipes, you won’t even notice a difference! And because you can use a one-to-one ratio, it’s easy peasy. Mushroom Broth – One of our favorite ways to use up mushrooms is to make a batch of broth!
From dailydelish.us
From dailydelish.us
VEGAN NORWEGIAN MEATBALLS (KJøTTKAKER MED BRUN SAUS ...
Gradually add in vegan beef broth like this one (or low sodium vegetable broth mixed with Worcershire sauce) while whisking continuously and bring the gravy to a soft boil. Then immediately reduce the heat to low and simmer for 5 minutes to thicken. Taste and add more salt and lots of black pepper to taste. Remember the meatballs will also be salty, so don’t …
From nikkivegan.com
From nikkivegan.com
VEGAN "BEEF" BROTH | RECIPESTY
Vegan "Beef" Broth. This makes a good vegan broth that can be used in recipes that call for beef broth (such as French onion soup). I've had it for a while, and am unsure about the origin of it and how close or distant my version is from the original recipe. Also, as with any broth, you don't have to follow the recipe exactly. Fill the pot up ...
From recipesty.com
From recipesty.com
VEGAN BEEF BROTH RECIPES ALL YOU NEED IS FOOD
More about "vegan beef broth recipes" HOW TO MAKE VEGAN “BEEF” BROTH – VEGAN KITCHEN MAGICK. Make vegan "beef" broth that tastes like beef broth! All of the flavor, none of the cruelty! Provided by Deborah Mesdag. Categories Soup. Total Time 200 minutes. Prep Time 20 minutes. Cook Time 180 minutes. Yield 12. Number Of Ingredients 12. Ingredients; …
From stevehacks.com
From stevehacks.com
THE VEGETARIAN BUTCHER: HOME | THE VEGETARIAN BUTCHER
Food Revolution. This is an uprising. A food uprising. We’re standing up for plant-based nutrition and the lifestyle benefits that come with it. We’re part of a movement to change the meat industry for the better good of our health, the planet and animal welfare. Raise your forks, because a new age of meat has arrived. OUR STORY. Chain. Just as workhorses have been replaced by …
From thevegetarianbutcher.co.uk
From thevegetarianbutcher.co.uk
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