Hi John,

When was the last time you bit into a packaged veggie burger and felt satisfied with its taste and texture? If you’re a person who loves a good steak, chicken breast or pork chop but also wants to reduce the amount of meat you consume, both for your own health and the health of the planet, you’ve likely felt let down. 

In the past few years, “faux-meat” products have skyrocketed in popularity alongside the cultural shift for more sustainable, yet still enjoyable, alternatives to society’s favorite meats. Case in point: Beyond Meat products can be found at several big-name fast food establishments across North America, and even discount store brands, once happy with staying in their pop-and-chip lane, are now hopping aboard the trend, releasing rival products that deliver meaty texture without a stitch of animal byproducts.

The problem with these high-tech foods can be distilled to one word: additives. While often better for the environment and in truth as close as we have come to a meatless-but-meaty mouthfeel, these foods are still processed beyond (pardon the pun) recognition. 

Fortunately, there is an alternative to this dilemma, one that I address in my Whole-Foods, Plant-Based Cooking course. In short, you can have your bacon and eat it too! With the help of some familiar yet unexpected ingredients – think carrots, mushrooms and even coconut  – you can whip up a batch of mouthwatering “fake-on” that will add amazing flavor to your sandwiches, salads and more. Watch this video on how to make veggie bacon 3 different ways:

Want even more mealtime solutions that will fill your plate with flavor and nutrients? Join my Whole-Foods, Plant-Based Cooking course today, and in 7 eye-opening weeks, you’ll be armed with ideas and techniques that will not only make your new plant-based lifestyle stress-free but tasty too. 

Hope to see you there! 

Amy Symington and the Clean Eating family