There are several reasons why we should be consuming less meat but one of the major reasons is the fact that mass animal agriculture is having a devastating impact on our planet and accelerating climate change.
Farming livestock generates up to 18% of global greenhouse gas emissions, the second highest source of emissions and greater than all transportation combined. It also uses about 70% of agricultural land, and is one of the leading causes of deforestation, biodiversity loss, and water pollution.
Being a non-cook and meat lover, I find meat replacements to be a fantastic way to eat more plant based meals. I can still cook my favourite recipes and do good for the environment at the same time.
Funky Fields vegan mince is the latest meat free offering available in Australia at Woolworths.
So whats it made of?
The texture and protein come from soy and wheat and the fat from coconut. The taste comes from almonds, tomato and porcini mushrooms and the colour from beetroot.
Re-hydrated SOY protein/-isolate (58 %), water, coconut oil, SOY flour, WHEAT gluten, ALMONDS, porcini mushrooms, tomato, fermented dextrose, tapioca starch, salt, malt extract (BARLEY), colour (beetroot), natural aroma, maltodextrin, stabiliser (methylcellulose)
Nutrient Content per 100 grams
- Energy 814 kJ / 202 kcal
- Fat 10 g -of which saturates 8,0 g
- Carbon hydrates 6,2 g -of which sugars 1,5 g
- Protein 18 g
- Salt 1,20 g
Funky Fields mince is made in Denmark so there’s travel miles involved increasing the products carbon footprint. It also comes wrapped in plastic.
The packaging is made from 50% recycled plastic and Funky Fields includes instructions on how to recycle the packing properly. As for the food miles, well eating food produced within a 20km radius from where we live is not always going to happen.
The truth is, we can’t live perfectly sustainable lives 100% of the time. There’s no such thing, so I’m happy to compromise on plastic packaging and food miles if it means a product is helping me consume less meat.
The meatless mince looks almost the same as a very finely processed mince beef but I would say the texture is more like that of chicken or pork mince. It taste a little smoky but mostly takes on the flavour of whatever ingredients you’ve cooked the mince with. You cook it just as you would meat mince, the only difference is the meatless mince stays a reddish brown colour. Funky Fields recommends frying on a medium to high heat for a few minutes so the mince achieves a nice crust. You can then add the rest of your ingredients and cook for the needed time.
I’d tried this mince three times in spaghetti bolognese and burgers before working with Funky Fields on the recipe below. I can safely report that it performed well on each occasion.
Vegan Mince stuffed Capsicums
- 400g of Funky Fields Mince
- 2 medium sized red capsicums with the tops and seeds removed
- 200g black beans
- 200g sweet corn
- 2 fresh chilli
- 1 tablespoon of paprika
- 1 tablespoon of garlic powder
- 1 tablespoon of onion powder
- 1 teaspoon of oil
- A handful of coriander
- Corn chips, avocado and more coriander to garnish
- Preheat the oven to 180 degrees celcius
- Heat the oil in a pan on a medium to high heat then add the mince
- Fry for 4-6 minutes until the mince starts to form a light crust
- Add paprika, onion powder, garlic powder, chilli, beans, corn and coriander and fry for another 2-3 minutes
- Spoon the mince mixture into the capsicums and bake in the oven for 10 minutes or until the capsisum is soft
- Serve with corn chips, avocado or guacamole. You can also ad vegan cheese to melt of top or a drizzle a cheesy sauce over the mince mixture
This post was sponsored by Funky Fields opinions are my own.