Is the demand for sustainable meat alternatives changing the landscape of food as we know it? 

It’s impossible to deny the popularity of meat. Only 2% of Americans choose to follow a vegetarian diet and for those who are vegan the number is even lower. As time goes on, people are eating less and less meat and switching to more of a meat alternative. People are starting to pay attention to their diets and health more than ever before! 

When consumer behavior changes, businesses have opportunities and this change in behavior has offered companies a chance to step in and create sustainable meat alternatives that can reduce harmful impact on the planet and fill customer demand. 

Why Do We Need Sustainable Meat Alternatives?

The meat industry as we know it is in some ways harmful to the environment. In a world where we are struggling to feed every human on the planet, meat takes up a ton of real estate. More than 50% of the world is dedicated to raising crops to feed farm animals. 

We have known for some time that plant-based diets are better for the environment, but we are just now seeing a big push for alternatives. Why? 

The answer is generational. In recent years, we have come to understand more about our impact on the environment as younger generations are more focused on sustainable lifestyles.

Plant-Based Meat Alternatives

One of the most popular options for creating sustainable meat alternatives lies in plant-based meats. In recent years, plant-based meat alternatives have changed drastically. Prior to that, black-bean patties and mycoprotein options offered a way for consumers to replace meat in their diets. 

1. Soy Products: Schnitzel, Tofu and Tempeh 

The typical meat substitute in supermarkets in many countries comes from soy. From burgers and goulash to sliced meat, sausages and yes, even cold cuts- a variety of products are seasoned and shaped to resemble animal products. 

The protein content of dried soybeans is significant- about 35%. On top of that, beans contain several essential amino acids that the body needs to absorb protein. 

1. Lupins 

Meat alternatives made from sweet lupins are becoming more popular in some regions. Lupins are most commonly used, however, as a substitute for milk, yogurt or eggs. They are also used in baking products because they contain no gluten. 

1. Beans 

Lentils and black beans are commonly used as a base for a variety of meals. If you like th efalvor, you are in luck because choosing beans as your protein source is a great decision from an environmental standpoint. 

1. Seitan: B 

Because seitan is derived from wheat, its sustainability depends on the way it is grown. A lot of wheat is grown using a mix of agrochemicals and pesticides which can contaminate watercourses and damage biodiversity. 

H3: Meat Alternative Recipes: 

Vegetarian Taco Meat 

Ingredients: 

• 4-5 cups sliced white button mushrooms
• 1 cup roasted cashews (I like them lightly salted)
• 1/8 teaspoon salt (omit if cashews are salted)
• 1 Tablespoon olive oil
• 2-3 Tablespoons homemade taco seasoning
• 1/4 cup water
• Optional: 1/4 cup taco sauce (try out our homemade taco sauce)
• Juice from half of a lime

Instructions: 

• 1. In a food processor, pulse mushrooms, cashews and salt until it creates a crumbly mixture, Pulse approx 10-12 times. You want to have little bites of cashews and mushroom in the mixture still, do not over process it.
• 2. In a large skillet over medium heat, add olive oil and vegetarian taco meat mixture. Cook 4-5 minutes to heat the mixture through, turn heat down to low, cook for another 5-8 minutes. Cashews should have very little 'crunch' to them when tasting the mixture.
• 3. Stir in taco seasoning and water. On low for another 5 minutes.
• 4. Stir in taco sauce and lime juice before serving into corn tortillas or onto your favorite taco salad!

Vegetarian Wild Rice Soup 

Ingredients: 

• 2 Tablespoons butter (or dairy-free alternative)
• 1 onion, chopped
• 2 Tablespoons minced garlic
• ¼ cup gluten-free flour
• 2 quarts vegetable broth
• 4 cups water
• 4 cups chopped carrots
• 2 cups chopped celery
• 2 cup chopped white mushrooms
• 1 bay leaf
• 2 Tablespoons dried parsley
• 1 Tablespoon dried thyme
• 1 cup rice
• ¼ teaspoon salt
• ½ teaspoon black pepper

Directions: 

• 1. In a large 5 quart pot over medium heat melt butter, add onion and minced garlic. Toast for 2-3 minutes. Stir in flour and cook another 2 minutes.
• 2. Slowly whisk in 1 cup of vegetable broth. Pour the remaining vegetable broth, water, carrots, celery, mushrooms, bay leaf, parsley, thyme, rice, salt and pepper.
• 3. Bring mixture to a simmer. Cover pot and reduce heat to a low heat.
• 4. Cook for 30-35 minutes. Or until rice is fully cooked and tender.

Tai Mango Cabbage Wraps with Crispy Tofu and Peanut Sauce 

Ingredients: 

Crispy baked tofu

• 1 (15 ounce) block of organic extra-firm tofu
• 1 tablespoon olive oil
• 1 tablespoon reduced-sodium tamari or soy sauce
• 2 teaspoons arrowroot starch or cornstarch

Peanut sauce

• ⅓ cup creamy peanut butter
• 2 tablespoons white wine vinegar or apple cider vinegar
• 2 tablespoons reduced-sodium tamari or soy sauce
• 2 tablespoons honey or agave nectar or maple syrup
• 2 teaspoons toasted sesame oil
• ½ lime, juiced
• 2 garlic cloves, pressed or minced

Mango pico

• 2 ripe mangos, diced
• 1 medium red bell pepper, chopped
• ½ bunch (about 4) green onions, chopped
• ⅓ cup packed fresh cilantro leaves, chopped
• 1 jalapeño, minced
• ½ lime, juiced
• ¼ teaspoon salt

Everything else

• 1 small head of green cabbage (the smaller, the better) or bibb lettuce
• 2 tablespoons large, unsweetened coconut flakes* (optional)
• 2 tablespoons chopped peanuts (optional)

Directions: 

Get your copy ↣

Thai Mango Cabbage Wraps with Crispy Tofu and Peanut Sauce

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Hi, I’m Kate, and I am a chronic over-stuffer. I recognized the theme while I was making these salad wraps last night. In addition to salad wraps, I over-stuff tacos, burritos, bookshelves, closets and worst of all, my calendar. Basically, anything that can be over-stuffed, I over-stuff.

OUR VIDEOS

1 second of 6 secondsVolume 0%

“All the salsas, please.”

—Me, at Chipotle, as the girl behind the counter struggles to fold over my burrito.

“Sure, I can photograph four recipes in one day, then answer comments and emails, go to yoga, stop by the grocery store and make it to bed at a reasonable hour.”

—Lying to myself on a daily basis.

I want it all, that’s all. The whole buffet on one plate. It’s exhausting. It can also be pretty embarrassing. Apologizing to everyone who’s been trying to reach me by email for the past week? Embarrassing. Trying to eat a saucy, over-stuffed burrito in public? Very embarrassing. Also very messy. Burritos are best consumed in the privacy of one’s own home.

Anyway. You should make these salad wraps. Over-stuff them all you want. I had a general “tropical salsa meal” concept on my recipe list already, but these wraps didn’t come to be until I tried Ali’s Thai-style nachos at her super cool loft. She topped her nachos with mango salsa and a drizzle of peanut sauce. Delicious!

I went a little crazy over the mango-peanut combination and immediately started brainstorming potential meals. After eating mango salsa and peanut sauce in various forms all week, I finally arrived at these salad wraps. They’re colorful, filling and full of Thai flavors. They would make a wonderful, light summer meal.

As much as I love the salad wrap version, please feel free to deconstruct the recipe. You could simply serve the mango salsa with chips. Or skip the tofu for a light appetizer. For a hot meal, serve the salsa on top of rice with peanut sauce (as shown here). In the mood for a big green salad? Top fresh lettuce with salsa and peanut sauce.

If you’re in a hurry, use San-J brand peanut sauce to save some time (it’s salty, so I prefer my homemade version). Skip the garnish of peanuts and coconut flakes if you’re really in a time pinch.

You also have a few options when it comes to the tofu. I’ve shared my technique for crispy baked tofu already (the trick is to toss the tofu with a tiny bit of oil and some arrowroot starch or corn starch). I recently picked up a new way to infuse that crispy tofu with flavor, thanks to my friend Dana of Minimalist Baker. Basically, you bake the tofu first, then transfer it to a pan on the stove and pour sauce/glaze over it. The tofu soaks up the flavor like a sponge! It’s really neat.

The stove step is just one more step, though, so it’s up to you. The peanut sauce is plenty bold if you just want to drizzle it over the tofu, like I did in the top photo. Check out the last two photos if you want to see what happens when you cook the baked tofu and the sauce together on the stove.

Ok, I’ll admit that I’m an over-thinker in addition to being an over-stuffer. Make these wraps!

Thai Mango Cabbage Wraps with Crispy Tofu and Peanut Sauce

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• Author: Cookie and Kate
•  Prep Time: 30 mins
•  Cook Time: 30 mins
•  Total Time: 1 hour
•  Yield: 4 to 8 1x
•  Category: Appetizer/Entree
•  Method: Various
•  Cuisine: Thai

★★★★★ 4.9 from 109 reviews

Mango salsa, crispy baked tofu and an irresistible peanut sauce on cabbage leaves. These salad wraps are light and delicious! Recipe yields 6 to 8 salad wraps. See notes to learn how to make it vegan and/or gluten free.

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INGREDIENTS

Crispy baked tofu

• 1 (15 ounce) block of organic extra-firm tofu
• 1 tablespoon olive oil
• 1 tablespoon reduced-sodium tamari or soy sauce
• 2 teaspoons arrowroot starch or cornstarch

Peanut sauce

• ⅓ cup creamy peanut butter
• 2 tablespoons white wine vinegar or apple cider vinegar
• 2 tablespoons reduced-sodium tamari or soy sauce
• 2 tablespoons honey or agave nectar or maple syrup
• 2 teaspoons toasted sesame oil
• ½ lime, juiced
• 2 garlic cloves, pressed or minced

Mango pico

• 2 ripe mangos, diced
• 1 medium red bell pepper, chopped
• ½ bunch (about 4) green onions, chopped
• ⅓ cup packed fresh cilantro leaves, chopped
• 1 jalapeño, minced
• ½ lime, juiced
• ¼ teaspoon salt

Everything else

• 1 small head of green cabbage (the smaller, the better) or bibb lettuce
• 2 tablespoons large, unsweetened coconut flakes* (optional)
• 2 tablespoons chopped peanuts (optional)

Instructions: 

1. To prepare the tofu: Preheat oven to 400 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds so you have three ½-inch slabs. Transfer the tofu to a plate lined with a lint-free tea towel or paper towels. Fold the towel over one tofu slab, then place the other slab on top, then repeat with the last slab. Top with more towel and place something heavy on top (like a cast iron skillet) to help press the water out of the tofu.
2. While the tofu drains, make the peanut sauce: Simply whisk together all of the sauce ingredients until well blended. If the flavor seems too bold or the sauce is too thick, thin it with a tablespoon or two of water. Set aside.
3. To bake the tofu: Transfer the drained tofu to a cutting board. Slice each slab into four columns and four rows. Whisk together 1 tablespoon olive oil and tamari, then drizzle it over the tofu and toss to coat. Sprinkle 1 teaspoon arrowroot starch over the tofu, then toss the tofu until the starch is evenly incorporated. Repeat with 1 more teaspoon arrowroot starch. Arrange the tofu in an even layer on the baking sheet. Bake for 30 to 35 minutes, tossing halfway, until the tofu is crisp and deeply golden.
4. To make the mango salsa: Combine ingredients in a small serving bowl and toss. Taste, and add additional salt and/or a little splash of white wine vinegar if necessary. Set aside.
5. To prepare the cabbage/lettuce: Slice off the thick stem and bottom ¼th of the head of cabbage/lettuce. Gently pull off one leaf at a time. Repeat until you have 6 to 8 cabbage leaves.
6. If you want to go the extra mile with the tofu: Once the tofu has finished baking, toast the coconut flakes and chopped peanuts in a medium skillet over medium heat, stirring frequently, until the coconut is golden on the edges. Add the tofu to the pan. Pour in ⅔rds of the peanut sauce and toss to coat. Cook, stirring frequently, until the tofu has absorbed the sauce and has turned golden on the edges. Transfer to a plate to cool.
7. To assemble the cabbage wraps: Divide the salsa amongst the salad wraps. Top with tofu and additional peanut sauce. Serve!

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