Switching to the vegan lifestyle may seem like a massive lifestyle shift, but thanks to new technology, it has never been easier. Accessibility to plant-based alternatives has been driven by increased consumer demand for vegetarian and vegan options. From plant-based meat alternatives to vegan ready-made meals - the options seem almost endless. 

Whether you’re a big meat eater looking to reduce your animal intake, you want to go full veg, or slowly start eating meat-free starting from once a week, you don’t necessarily need to give up the taste of meat.

MasterChef 2021 Winner Justin Narayan recently announced his partnership with meal prep company Dineamic to craft two vegan ready-made meals - powered by Future Farm - bringing to life the bold flavours of Sri Lankan and Chinese cuisine. He answered some questions around how to cook with plant-powered ingredients for vegan newbies looking to start their meat-less journey. 

Is it easy to cook with plant-based meat?

It couldn’t be any easier to cook plant-based! Simply sub in your Future Farm product for a one-to-one swap with any equivalent meat and you have yourself a delicious plant-based meal.

How can you integrate plant-based substitutes into common meals?

These days, it’s super easy to make plant-based substitutions. Simply sub in your Future Farm mince instead of regular mince and you’re good to go. For example, you could cook a classic pasta dish, tacos, nachos or any meal that would use regular mince. When cooking it, treat it like you would regular mince. 

Top tips for creating inspired, plant-based dishes

Just think of it like regular mince. Cook the things you and your mates love to eat, don’t be afraid to get creative, and you can never go wrong with burgers! 

What is the key to seasoning Future Farm’s plant-based meat alternatives?

Like all cooking, seasoning helps bring out the best flavour in what you’re cooking. For Future Farm’s plant-based meat alternatives, I like to add salt and other seasonings when the product is still hot. So that’s usually while I’m cooking it or just after. Like any meat or veg, they absorb salt and seasoning best when hot.