This week I’ll be answering 3 questions, as one of them has a rather simple and short answer! Also, I’m trying out a new format this week: Audio!
If you’re interested in my “long answers”, then please listen to the recording of this week’s questions. Otherwise, I have also put some short bullet-point answers beneath the questions below.
As a final note before the questions/answers, starting next week I’ll be doing two columns a week: one Wednesday, one Friday. I’m getting loads of questions (and please keep them coming!), and if I want to give people answers in a realistic timeframe, I need to step up the frequency slightly!
Listen to This Week’s Episode Here!
Question 1, from jklmtl:
I am a lacto-ovo vegan but am trying to go more towards fully vegan. I am really struggling to find filling meals for my dinners. I have been trying to eat more quinoa and brown rice but am still not getting the satisfaction from it. I am also finding that I need simple carbs like bread and crackers to keep my system regular. I have tried replacing these foods with rice cakes but have ended up with very upset stomachs and low energy despite the protein shakes and greens. Any advice on what I should be eating to fill the protein and carb needs?
- Beans (and lentils and other legumes) are the best source of both carbs and protein for a vegan or vegetarian
- 1 cup of beans has 40 – 50 grams carbohydrates, 10 – 20 grams of which are gut-healthy fibers (around 33% of total carbohydrates!)
- 1 cup of beans has 15 – 20 grams of protein
- Legumes are also a great source of iron and other minerals which can be hard to obtain in the vegan/vegetarian diet
- I suggest investing in a pressure cooker for two reasons:
- A pressure cooker will destroy more of the phytic acid which naturally occurs in beans, allowing for more of the minerals to be absorbed
- A pressure cooker makes cooking beans quick and easy, which makes it a lot more likely beans will wind up on your table for dinner!