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Joined 1 year ago
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Cake day: June 11th, 2023

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  • I mean, butter from animal products would be even worse than the vegan version - but that doesn’t make the vegan version healthy in any way.

    However, I would always default to vegan alternatives, as living and feeling animals are not exploited in the process of making them. And when I can make dishes vegan and more nutrient dense and tasty by using whole food ingredients, it’s a win-win for me. 😇


  • Looks really delish!

    But as a short PSA: If you really have high cholesterol, this dish might not be the optimal as the vegan butter and sour cream are high in fat - especially saturated fats. This might bring your cholesterol levels up.

    https://www.heartuk.org.uk/low-cholesterol-foods/saturated-fat

    If you really need to keep an eye on your cholesterol levels, try not to overdo it with fats in your diet and minimize saturated fats - which are often found in “solid fats” like coconut or palm oil (or any fat derived from an animal source).

    You could adapt the recipe quite easily by using a small amount of olive oil to saute the onions & mushrooms. Or you could even go zero-fat by “water sautéing” your ingredients.

    The sour cream can be swapped with a “cashew-soymilk-sauce” quite easily. Still has some fat but more on the healty side. And cashews bring a lot of other health nutrients - in contrast to the sour creams.