The case for going vego - and how to do it

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There’s never been a better time to say farewell to meat, with the restaurant scene and cookbooks bursting with creative, Insta-worthy vegetarian options.


Across the globe, the number of vegetarians is on the rise, driven by a range of reasons including religious, economic and health, or purely personal preference.


And it’s little wonder. Adopting a meat-free diet can be a great way to stay healthy and happy, and even lose weight. Research has found about 60 per cent of Aussies are classified as overweight or obese, but only 45 per cent among those whose diet is largely or completely vegetarian.


A vegetarian diet of fruits, vegetables and grains is associated with high consumption of fibre, vitamins C and E, folic acid, magnesium, unsaturated fat, and numerous phytochemicals.


Consuming a meat-free diet has the added benefits of:


  • lower cholesterol;
  • lower blood pressure;
  • reduced risk of heart disease; and
  • reduced risk of diabetes.


Vegetarian food is easy for the body to digest, can take less time to cook, is healthy and most importantly, will often save you money.


There are also variations of vegetarianism including pescatarians (no meat but they do eat fish and sea animals), people who eat meat-free meals on certain days (meat-free Monday), and vegans.


One thing to consider if you’re thinking of going vegetarian, is to increase your protein intake to ensure you feel fuller for longer. Thankfully Slendier konjac products contain glucomannan, a type of fibre that expands to keeps hunger at bay.


So, if you are thinking of going vegetarian or lowering your meat consumption, we have some scrumptious recipes to help kick start the transition.


Open Lasagne


Mushroom Frittata with oven-roasted tomato


Avocado Rice salad


Eggplant Parmigiana

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