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Our plant-based boerie is here just in time for Braai Day!

We’ve got exciting news! We’ve launched our first plant-based Boerie, just in time for National Braai Day. Boerie on the braai is such an important South African past time, we knew that this new sausage would have to hold its own in the face of some very strong scrutiny. But we were inspired by the extraordinary responses we got for our Big Fry Burger. We also know that many more South Africans are open to exploring plant-based meat alternatives and that in order to inspire more people, we have to innovate and offer alternatives that make the exploration easier (and just as delicious!).

Just like the Big Fry Burger, the plant-based Boerie looks, sizzles and tastes just like its meaty counterpart and is just as juicy. It is also very high in protein with a whopping 19G of plant protein per sausage, but it has none of the cholesterol found in meat. Like all Fry’s products, it is non-GM, 100% plant-based and low in saturated fat.

The Big Fry plant-based Boerie has a similar texture to the Big Fry Burger. It’s meaty in flavour and has a mouth-feel of ground beef in a sausage casing. The Big Fry plant-based Boerie is also sold uncooked and has quite different cooking instructions to all Fry’s pre-cooked products. It’s important for consumers to note the cooking instructions which can be found on the back of the packaging. I hope that we can show South Africans all over the country that it is not impossible to braai without meat!

If you’re looking for some healthy snacks before the braai, we have also just launched our new snacking range – a selection of 100% plant-based, non-GM and incredibly versatile products that make healthy snacking possible. The range includes: Plant-Based Meatballs; Mini Chipolatas and gluten-free Rice Protein Chia Nuggets.

We made this range specifically for the busy parents out there looking for simple, healthy but yummy snacks for their kids. They’re a great source of protein which means your kids are getting enough healthy protein to support their growth and sustain them for longer.

These meatballs, chipolatas and nuggets are fantastic for lunchboxes, picnics or even to dip into some hummus or guacamole around a braai.  They can be used for dinner (Spaghetti and Meatballs anyone?) or for brunch (who doesn’t love a smokey chipolata?). Beyond being very versatile, the snacking range is also really, really delicious. We know this because they have been approved by our fiercest taste-testers, the Fry’s grandchildren.

The products are 100% plant-based, made with a blend of non-GM plant proteins and various herbs and spices. We have always been passionate about using the best ingredients possible and ensuring that what we put in our products are free from nasties. We only make products that we are happy to eat as a family.

So let’s squash the idea that the only burgers and sausages that belong on a braai are the meaty kind. In fact, it’s entirely possible to celebrate Heritage Day with a totally meat-free braai – without compromising on taste or texture! There will be vibrant veggies, sizzling skewers, and juicy plant-based burgers.

Uniting around a fire symbolises the heritage of many South Africans. While ingredients may differ, one thing never changes – when South Africans have something to celebrate, we light fires and prepare feasts.

If you’re looking for ways to cut down on meat but, it’s BRAAI DAY and you’re worried that you’ll end up only eating red pepper and onion skewers, a grilled mielie or a baked potato, rest assured that there are so many plant-based braai-ready options that will satisfy the meatiest of cravings.

Want to host a plant-based braai? Here are some tips to get you going:

  1. Marinade marinade marinade! Dress up your burgers in a basting sauce before you throw them on the grill. It’ll take your patties to the next level of smokey, BBQ deliciousness.
  2. Plants make great appetizers! Impress your friends with an array of veggies, crackers and hummus, mini mushroom pizzas with vegan cheese, falafel balls and fruit.
  3. Keep it fresh. Prepare a fresh salad with lots of crunchy veggies and hints of fruit like raisins, mango and strawberries. Don’t forget that delicious dressing too!
  4. Think about veganising side dishes. Use vegan mayonnaise in the good ole faithful potato salad – your friends won’t know the difference.
  5. We know bread is crucial for burger staking. Some vegan options include rye bread, ciabatta rolls, baguettes, tortillas or wraps, sourdough, burger buns and hot dog rolls (without the egg wash glaze) and sandwich breads. Always read the ingredients list first though just to be safe.
  6. Dessert anyone? Since you’ve already got the grill going why not grill some fruit? You can also make chocolate mousse with avocado and cacao powder. Don’t knock it until you’ve tried it!
  7. Leave paper out of it. Pay a visit to a thrift or secondhand store and buy a few mismatched reusable dinner and dessert plates. The crazier the patterns, the better! They’re more fun, a great conversation piece, sturdier than paper, and you’re not contributing to the landfill.
  8. Have fun! Friends and family are much more likely to take plant-based eating seriously when they see that leaving meat off the grill still means you can have a great time and eat to your heart’s content!
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Our top 8 vegan Valentine’s Day recipes

Valentine’s Day is just around the corner, and for those of you who are partaking in this romantic holiday, we’ve put together a roundup of recipes to treat your loved one, vegan style!  Sometimes the best strategy for Valentine’s Day is simply staying in for a mellow, cosy evening and cooking up a delicious feast for two. If you and your sweetheart are committed to the vegan lifestyle, you might be wondering how to treat each other this Valentine’s Day without all the meat and dairy that is usually involved. Get inspired with these delightfully delicious vegan Valentine’s Day recipes…

Spaghetti And Non-meat Balls

A delicious vegan twist on the classic Italian pasta dish, made with love and our Asian spiced burgers. This no-nonsense dish will have you acting out Lady and the Tramp in no time!vegan valentine’s day recipes

Chicken Style Shiitake Mushroom Risotto

Although risotto is one of the simplest meals you could whip up, there is something undeniably fancy about it. Maybe it’s the fact that you’re cooking with wine or the patience that’s involved with constantly stirring the rice. Whatever the reason, our chicken-style shiitake mushroom risotto is sure to wow your special someone.

vegan valentine’s day recipes

Vegetable Terrine With Polony

This delicious vegetable terrine is made with our polony slicing sausage and a decadent cashew and coconut cream purée. This recipe requires a little extra effort, but it’s worth it if you want to treat your sweetheart.

vegan valentine’s day recipes

Cape Malay Coconut Curry Served With Charred Apricots

Spice things up a bit with our Cape Malay coconut curry, featuring our chicken-style strips served with charred apricots.

vegan valentine’s day recipes

Vegan Schnitzels With Creamy Dill Sauce And Dairy-free Potato Salad

This recipe is fancy enough to be a treat, but it will also be appreciated by couples who are trying to eat healthier in the new year. This tasty dish is made with our crispy golden crumbed schnitzels drenched in a creamy dill sauce, served with a tangy German-inspired potato salad made with stock and vinegar.

vegan valentine’s day recipes

Vegan Corn Chowder With Prawn-style Pieces

This recipe is quick and easy, so you can spend more time with the one you love this Valentine’s Day. Make some corny jokes and enjoy this soothing dairy-free chunky corn and potato soup topped with our crispy prawn-style pieces.

vegan valentine’s day recipes

Meat Free Alfredo Pasta

Pasta dishes have a certain sensuousness to them, and this indulgent, creamy meat-free alfredo pasta cries out for a cosy and lovey-dovey night in. The best part is that if you’re both eating garlic, then you won’t have to worry about dreaded “garlic breath” after your meal.

vegan valentine’s day recipes

Peri-peri Pizza

Who doesn’t love pizza for a cosy night in? Tuck your teeth into this delicious pizza made using our polony slicing sausage. You could even cut these into hearts using cookie cutters to show your sweetheart just how much you love them.

vegan valentine’s day recipes

Want to get more recipes? Head over to our cookbook page where there are dozens of free creative cookbooks for you to download.

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8 Reasons to go vegan this Veganuary

A new year is here with its promise of a fresh start, which usually inspires us to try something new or set New Year’s resolutions. We are very proud partners of Veganuary and believe that going vegan for January is the best and easiest way you can contribute to improving your health, the health of the environment, reducing climate change, and helping to save the lives of animals. If you’re not quite convinced yet, here are 8 reasons to try going vegan this January:

1. A Vegan Diet Is Better for Your Heart

A vegan diet has been proven to lower your risk for heart disease and type 2 diabetes. Both of these conditions are amongst the most common causes of death in the Western world, and they are completely preventable! But beyond prevention, a plant-based diet is the only treatment that has been scientifically proven to reverse heart disease. Dr. Caldwell Esselstyn has been able to reverse even very bad cases of cardiovascular disease by feeding his patients a low-fat vegan diet and has saved countless lives. (1) Even major health organizations, including the American Diabetes Association, have acknowledged that animal products rich in saturated fat and cholesterol are major contributors to both heart disease and diabetes. (2)

2. A Well-balanced Vegan Diet Can Be Very Beneficial To Your Health

More and more major health organizations are now stating that it’s healthy to eat a well-balanced vegan diet (3), and many even recommend a vegan diet over any other. Recent studies have shown that vegans have lower rates of cancer, high blood pressure, high cholesterol, cardiovascular disease, diabetes, strokes, and even Alzheimer’s. (4)

The World Health Organization has also stated that processed meat is carcinogenic (5), and meat products often contain bacteria, antibiotics, hormones, dioxins, and a host of other toxins that can be dangerous to our health. (6)

3. It’s The Easiest Way To Save The Environment And Stop Climate Change

Animal agriculture has been responsible for between 15-51% of total greenhouse gas emissions. Methane and nitrous oxide gases from the industry are 75x and 296x respectively, more powerful than CO2 in their global warming potential. (7)

On top of that, 76 trillion gallons of water is used in the industry every year, and to put this in perspective, by committing just one day to not eating meat, you save 5530 liters of water, which equates to a 7 min shower every day for 50 days. (8)

The easiest and best way to help reduce your carbon footprint and reduce your water usage is to swop what you put on your dinner plate.

4. It Can Help You Improve Your Fitness

Most people fear a loss of energy or muscle mass when abstaining from animal products, but quite the opposite is true. Meat and dairy are especially hard to digest, which means they use a lot of your energy, often leaving you feeling sluggish and tired. Adopting a vegan diet in no way hinders you from reaching your fitness goals, and may give you a nice boost of added energy and strength.

You don’t even have to watch your protein intake very much, all plant foods contain protein, and it can be of great quality too. The 40-50 grams you need per day can easily be met by eating meat alternatives such as Fry’s, green vegetables, whole grains, legumes, and nuts or seeds. (9)

For a more detailed analysis of this topic, we highly recommend watching The Game Changers, a brilliant new documentary on Netflix about meat, protein and strength.

5. You’ll Get to Try Amazing New Dishes

Have you ever had a buddha bowl? How about a delicious Cape Malay coconut curry served with charred apricots? There are over 20,000 species of edible plants in the world, of which somewhere between 150 and 200 have been domesticated and farmed. You probably haven’t tried even half of them yet! Trying new delicious recipes broadens your horizon, your taste buds, and lets you discover delicious and healthy dishes you wouldn’t have thought of in the beginning. To help you out on your journey to discovery, have a look at our cookbooks for some inspiration.

6. You Don’t Have To Give Up Your Favorite Meals

Almost every meal you can think of can be veganized. The key is finding the right replacements (like Fry’s instead of meat, vegan cheese instead of dairy, soy milk instead of cow’s milk or flaxseeds instead of eggs). You don’t have to cut back on taste at all here; vegan chefs took home the trophy at the 10th Annual Grilled Cheese Invitational with a non-dairy cheese winner, and vegan bakers have dominated the Annual Cupcake Wars twice. Still don’t believe us? Try our tasty vegan traditional burgers with avocado and sundried tomato hummus.

7. Going Vegan Has Never Been Easier

With the help of organizations like Veganuary, going vegan has never been easier! If you pledge to take the Veganuary Challenge, you will receive tips, recipes and advice throughout the month of January. Take the pledge here.

There are so many different plant-based options available, including meat alternatives, dairy alternatives and even vegan eggs! This change in the culinary preferences of consumers is revealing itself through data— the market for non-dairy products is skyrocketing and meat alternative sales are expected to reach $5 Billion by the end of 2020.

8. You Can Help Save Animals

Even though for some people, the ethical argument for veganism isn’t as strong, it can never hurt to be kind. Sparing someone’s life is always the right thing to do, especially if that someone is completely innocent. In recent news, it has been announced that 1 billion animals have died in the Australian Fires. These fires have widely been agreed to be the product of man-made global warming. On top of that, humans kill over 60 billion land animals and 2740 billion fish every year for food. (10) Not only is this completely unnecessary, but it invariably includes cruel practices like dehorning or castration without anaesthetic. Biologists have confirmed what pet lovers have always known: that animals are sentient, they want to live and they feel pain in a very similar way to humans. (11)

Pledge to take the Veganuary challenge here if you’re interested.

References:

  1. https://www.health.harvard.edu/staying-healthy/the-right-plant-based-diet-for-you
  2. care.diabetesjournals.org
  3. www.ncbi.nlm.nih.gov
  4. nutritionfacts.org
  5. www.who.int
  6. www.sciencedirect.com
  7. www.fao.org
  8. academic.oup.com
  9. www.nationalacademies.org
  10. Meat atlas, 2014
  11. Foley et al., Nature, 2011
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How to entertain vegan guests in South Africa

One of the more common things we hear from non-veggie friends is “What on Earth do I feed my vegan guests?”.

We think the main issue is the common myth that vegetarians and vegans must just eat salad. I mean, what else would they be able to eat, right? Wrong of course! Almost every meal you can think of can be veganized to suit your veggie friends and surprisingly, there are tons of easy veg-friendly products in the UK. There’s a whole array of vegan dishes you could make that will please everyone at the dinner table, in fact, you could probably make a vegan meal with the items you have in your house right now and don’t even realize it.

If you’re hosting vegan guests for the Christmas holidays, we’ve got you covered:

vegan guests

Many dishes like pasta, stir-fry, wraps, and tacos are easy to customize. You could cook the meal as usual, and just prepare the meat on the side, or allow vegan guests to add their own toppings. Have a look at some of our recipes for some inspiration:


vegan guests

Meat alternatives (like Fry’s) make cooking for vegan guests so much easier, it takes the scary mystery factor out of cooking vegan food, and allows you to make what you’d usually make with ease. Just replace whatever meat you’d usually serve with a vegan replacement. Some great examples include veggie burgers, sausages and mash, veggie roasts, etc. Here are some recipes to help you get started:

vegan guests

If you want to cook for a vegan guest, one of the best ways to do it is to simply ask them for help! Most vegetarians and vegans are used to working some culinary magic now and again and will probably relish the opportunity to share their kitchen discoveries with you.

If you’re hosting a dinner and entertaining a vegan guest, ask them to bring a dish to share. You can even ask them to help you decide on the menu or ask them for adaptations for dishes you’d like to create for your dinner.


vegan guests

It can be tough if you cook food for your guest and they won’t try it or eat it. It’s also hard for guests who might feel rude declining the food you offer. Try to be open-minded about other’s dietary choices. If they don’t want to try a dish because it contains an ingredient they don’t eat, simply move on. There’s probably nothing wrong with your cooking, but everyone is different and has different preferences.

Similarly, if you’re visiting a vegan or vegetarian guest, the safest option is to ask before you bring meat or dairy dishes to the party. Some plant-based eaters are fine with it, while others are uncomfortable and would prefer to keep their home meat-free.

If you’re in a situation where you’ve been offered a dish that doesn’t fit with your dietary choices, simply decline politely. Rarely does Aunt Carol want a lecture on the evils of factory farming, or the impact of animal agriculture on the environment. The best way to avoid making your host feel disheartened is to simply explain, while the food looks delicious, it’s just not an ingredient you eat and follow by letting them know you’re excited to try some of their veggie burgers or the soup they made.

It’s fine to share your beliefs with others, but keep in mind that everyone is on their own journey, and no one wants to be made to feel guilty or ashamed of their meal. Save the lectures for one-on-one conversations and remember kindness is much more effective for persuasion.


If you’re curious about the vegan or vegetarian dishes your guest brings to the party, try it! You’ll be surprised at how delicious vegan food can be. There are also some seriously fantastic vegan desserts out there that will please everyone. Have a look at some of ours:

If you discover a vegan dish you enjoy, ask for the recipe. Let the cook know how much you appreciate them sharing their food and how amazing it was. You just might discover a new item or two to add to your Meat Free Monday (link to https://www.supportmfm.co.za/) repertoire.

One of the great aspects of vegan eating is that almost everyone can eat plant-based foods. Most of the Fry’s range is even Halaal, Kosher and Shuddha approved. There are many great dishes out there, so give it a try. You just might find something you like!

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Keeping fish off our plates, and our oceans alive

As a family business, all of our products that we make are created with our children and grandchildren in mind. Our current food system is totally unsustainable and if we keep on going at our current rate, there will be nothing left for our future generations to survive on. Indeed, as the Native American proverb goes: “We do not inherit the ocean from our ancestors; we borrow it from our children.”

We are driven by our own family’s need for food that has a light impact on the planet and by our own children’s livelihood in the years to come. This is why we started creating meat-free products. It became apparent, however, that it’s not only the forests and the land that are impacted by our food choices, but the oceans as well.

The ocean covers 71% of the earth’s surface, serving as a major component of our ecosystem. It is responsible for every two breaths we take. The ocean produces more oxygen than the entire world’s rainforests. It absorbs almost half of the carbon dioxide. 86% of drinking water comes from the oceans. Our survival is closely linked to the survival of the ocean. Yet it is under threat due to overfishing, ocean dead zones, pollution, species extinction, habitat destruction, climate change.

With scientists confirming that we could see fishless oceans by 2048, we were determined to create a plant-based alternative to fish. Sure, we had already created the Fry’s Battered Prawn-Style Pieces – which, through our customers’ purchasing, resulted in over 3 million prawns from being caught in 2018! But we needed something else. We needed something bigger, better and different, and that would save our oceans and the lives of millions of sea creatures. And we needed something that would nostalgically speak to good ‘ole fashioned fish and slap chips, wrapped in newspaper, that also contained the same amount of omega fatty acids as tuna.

The idea behind creating a fish-style fillet began when my family was at the beach. My youngest son saw fish being caught in the distance. As a young, passionate ocean lover who dreams of becoming a marine biologist and protector of the seas he was deeply saddened at the thought of ocean life being killed; and so asked his grandparents what they could do to help. This sparked the idea to create a product that offered the taste, texture and versatility of a piece of battered fish, the Fry’s Fish-Style Fillet!

What is the state of our oceans?

  • 3/4 of the world’s fisheries are exploited or depleted.
  • As many as 2.7 trillion animals (fish and by-kill) are pulled from the ocean each year, by fishing methods such as trawling, purse seine, long lines, explosives, and other techniques that are damaging ecosystems.
  • As many as 40% of fish caught are discarded every year.
  • 1/5 of fish worldwide are incorrectly labelled. This means that seafood labels cannot be trusted.
  • Animal agriculture is fueling sea life depletion at a rapid rate.

How are land animals negatively affecting our seas?

Pigs, chickens and cows being responsible as the world’s leading oceanic predators. Farmed land animals are the leading causes of sea pollution, species extinction, habitat destruction and ocean dead zones. Our appetite for meat is affecting the state of our waters.

Why is this the case?

  • Livestock operations on land have resulted in more than 500 nitrogen flooded dead zones in our oceans around the world due to waste runoff.
  • Pesticides and chemical fertilizers used in the production of feed crops poison waterways.
  • Animals are sometimes fed fish as part of their diet, further depleting the seas.

Could farmed fish (aquaculture) be the answer?

  • Farmed fish are unhealthy: They are fed antibiotics, and prone to many bacterial pathogens and diseases that are highly contagious due to the crowded pens in which they live. Their waste and parasites spread to nearby wild fish, plants and the surrounding ecosystems too.
  • The ocean is still being depleted: 1/3 of all wild fish caught are fed to farm animals and farmed fish.
  • It is not energy efficient: takes up to 2kgs of fishmeal to produce 0.4kg of farm-raised fish sold in stores.

What then is the solution?

To stop eating fish – there is no such thing as sustainable seafood. We can no longer fish at the scale that we are currently doing, otherwise, we could see fishless oceans by 2048 and we will not be able to survive.

  • As a society, we all need to reduce our global demand for meat and animal by-products. This means switching your meat with a plant-based alternative (like our burgers, nuggets, sausages and pies), taking part on Meat-Free Mondays or going entirely plant-based!
  • We need to switch to fish-free plant-based alternatives. You can try out our new Fish-Style Fillets and Battered Prawn-Style Pieces.
  • We must limit the use of agricultural fertilizers.
  • Farms must implement effective water treatment to offset chemical run-off.
  • We need commitment and change on a local, national, and global level from the public and private sector and consumers.

We are the only hope for the ocean. And the ocean is our only hope for survival.

———————————————————————————————————————————

By Tammy Fry, International Marketing Director of The Fry Family Food Co. and Director of Meat Free Mondays in South Africa

About the author:

Tammy is a dreamer, a philanthropist and a person who believes they can change the world.

As the eldest daughter of the Fry Family – three generations of vegetarians and makers of plant-based protein foods, she is a passionate advocate for plant-based nutrition and cruelty-free foods.

She has been at the helm of product marketing at The Fry Family Food Co. and Director of Meat Free Mondays in South Africa and Australia for over a decade.  In these roles, she is guided by nutritional expertise, a love of fitness, love of the environment, and an outdoor lifestyle. Enabling others to live a happier and more energetic lifestyle through plant-based nutrition is the cornerstone of her passion.

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Rising tide lifts all boats: Conversation between two plant-based pioneers

Especially in the era of fierce competition in business, even in the plant-based sector, it is truly rare to find two competitors as openly friendly and supportive as Seth Tibbott of Tofurky and our own founder, Wally Fry.

The two had a chance to renew acquaintances when Seth traveled to Australia on business in November and met up with his friend of many years in two comfortable armchairs with Noosa Harbour as a backdrop. The spirit of collaboration is very much alive with the two founders and plant-based pioneers. There is a common belief that the two brands are aligned in purpose and in values and it’s refreshing when competing businesses with the same mission not only get along but provide each other advice and support.

Their respective stories are similar as well. When Wally and Seth started making their foods there was very little interest in veganism and therefore very few plant-based options in the marketplace.

An ecologist at heart, Seth started Tofurky as a response to having little eat over the holidays other than salad and “maybe a few mashed potatoes.” Having very little money, he rented four trees from a neighbor for $25 a month and set about building a treehouse in which to live, all the while developing what would eventually become a worldwide brand. More than a few times during the lean years, Seth’s tax accountant would ask, “how are you still in business?”.

However, Seth was driven and committed to his mission, and the first Tofurky holiday product was introduced in 1995. Immediately it was a hit, selling 500 units. In an instant, Seth went from his phone never ringing to repeated calls from mainstream news outlets such as the New York Times, Washington Post and the Wall Street Journal. Seth and Tofurky had arrived.  The business has continued to grow over the years and today, the company’s food products are in 25,000 stores worldwide.

Wally also started his company from humble beginnings. His start in the business came, ironically, in buying and selling livestock. Times were lean, and Wally lived in a concrete-walled house with one room, with no bedroom, no bathroom and no running water. “I had to go to the river to get my bathing and drinking water,” Wally recalls.

But something happened along the way to the one-time meat eater. He eventually met his wife Debbie, a life-long vegetarian, and their first child, Tammy, who would ask why chicken drumsticks were called “drumsticks” from an early age, was vegetarian from birth. It was during this time that also Wally started to research the environmental effects of factory farming.

Things came to a head when Wally, now in the construction business, built a 1,000-cell piggery in South Africa. After its completion, Wally returned to the piggery months later and the conditions in which he saw the animals were housed would leave an indelible mark on him. “I was ashamed at what I had done,” Wally admits.

Wally immediately became a vegetarian (and later a vegan) but decided if he would go the meatless route he had to develop products that had the same taste and texture that their meat-eating counterparts enjoyed so, as Wally puts it, “I didn’t feel cheated.”

Propelled by his feverish enthusiasm, Wally started mixing ingredients in his family’s kitchen in stainless steel pots and a two-plate burner. The products caught on and friends, family members and locals began buying those initial Fry’s products. Eventually, Wally realized he needed a factory to service the exploding number of stores looking to carry his products.

From these humble beginnings, both companies have flourished. Tofurky sold its 5 millionth vegan holiday roast this past Thanksgiving and Fry’s is coming to the U.S. this winter after already conquering 37 countries around the world.

The spirit of cooperation and coexistence is born out of both men’s understanding that the plant-based food sector today is far different than the one they knew even ten years ago. They understand that their respective companies need not be greedy in competition with each other. Both companies want quality vegan products to succeed, both for altruistic reasons and also because it’s an easier sell to be a part of a category that is spiralling upwards. Both men have morphed from begging for shelf space to fielding pleading calls from supermarket buyers for more products and lines.

The aphorism that a rising tide lifts all boats certainly applies to Wally and Seth. Both men share an intrinsic belief that the world needs to go plant-based for health, environmental and animal welfare reasons. Both believe that all plant-based companies will benefit as we move from a meat-centric diet to one rooted in plants. And rather than seeing each other as competitors, Wally Fry and Seth Tibbott have a deep-seeded belief in partnership for a greater good.

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Our 10 favourite plant-based Fry’s recipes from 2018

Our 10 Favourite Plant-Based Fry’s Recipes from 2018

Thanks a melon to all of you for making 2018 such an incredible year of plant-based goodness! We have rounded up our favourite meat-free, dairy-free and egg-free recipes from the year. It may be the end of 2018, but these meals certainly will not go out of style next year.

From the Fry family and team, we wish all of our #FrysFans a healthy, happy and plant-powered holiday season.

Fully Loaded Nugget Braai Boat 

Live the #nuglife and sail away on a braai bread boat. Whip up some lekker South African tomato and onion relish and layer with mielies, dairy-free cheese and crispy Fry’s Chicken-Style Nuggets (or use our gluten-free Rice Protein & Chia Chicken-Style Nuggets). This meal will go down perfectly over the summer braai holiday season.

Chaka-Lekka Burger Pie

This burger pie has all the local, lekker flavours made with our meat-free Traditional Burgers, wrapped in puff pastry, chakalaka sauce and dairy-free cheese! Serve with some chunky potato wedges and salad. What is chakalaka? It is a South African vegetable relish, usually spicy, that is traditionally served with bread, pap, stews, or curries. It’s chaka-lekker!

Mac and Cheeserpiller

As a family of three daughters, one of our childhood favourites that our mother loved to make was homemade creamy mac and cheese in bulk that we could eat for days! We have reimagined this fond recipe with added veggies in a dairy-free cheesy sauce and topped with our meat-free Polony/Slicing Sausage. Have some fun and play with your food by tracing a little caterpillar around the bowl.

Veggie Nice Tortilla Cones

Did someone say ice cream tortillas?! This super fun Veggie Nice Tortilla Cone recipe is topped with our Chickpea and Roasted Butternut Balls and Chickpea and Quinoa Falafels, served with smashed avo, beetroot hummus and microgreens. This creative meal will go down perfectly with the kids, at a party, or with anyone who likes to have a bit of fun with their food!

Prawn-Style Corn Chowder

Say Ciao to this delicious dairy-free and plant-based chowder. Made with chunky bits of corn and potato, and a dash of coconut cream, this warming soup is topped with our Battered Prawn-Style Pieces.

Korean BBQ Beef-Style Tacos with a Quick Pickled Salad 

Get your grill face on, because this recipe is on fire! Try out this Korean BBQ Beef-Style Tacos with a Quick Pickled Salad for a flavour sensation! Made with our Thick Cut Chunky Strips and assembled in warm tacos, wilted spinach, pickled salad, spring onion and chilli flakes.

Rainbow Wrap

Eat the rainbow with this colorful wrap filled with bright veggies and our Golden Crumbed Schnitzels. Go by the recipe or choose your favourite vegetables to make your very own beautiful plate of food art.  And who knows, maybe you’ll find a pot of gold waiting for you at the other end of the table… Go take a look!

Schnitzels with Creamy Dill Sauce and Dairy-Free Potato Salad

Potatoes and schnitzels, anyone? Bake our meat-free Golden Crumbed Schnitzels in the oven, followed by a generous drenching of a creamy dill sauce. Then, serve with a tangy German-inspired potato salad made with gherkins, mustard and chives. You can’t go wrong.

Mezze with Tuna-Style Dip

We don’t mezze around… Dice and blend our versatile Polony/Slicing Sausage in a food processor with egg-free mayo, herbs and spices and you have yourself a fish-free, sustainable tuna-style patè! This makes a great plant-based holiday or festive starter dish. Serve with our Chickpea and Roasted Butternut Balls and Chickpea and Quinoa Falafels on the side for extra points.

 

We wish all our #FrysFans a peaceful and healthy year-end. Thanks a melon for an incredible 365 days! 2018 was #lentil! 2019 is going to be another big year for us and we can’t wait to share new products, store listings and more. Keep your eyes peeled! #peas

Get a sneak-peek into what is in store for us next year: http://www.bizcommunity.com/Article/196/162/183231.html

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Grow a mo, bro, and try plant-based this Movember

It’s been three years since The International Agency for Research on Cancer (IARC), the cancer agency of the World Health Organisation (WHO), classified processed red meat as carcinogenic to humans. It caused a ripple effect, resulting in more and more people rethinking their meat consumption.

But time has indeed moved on, and it’s been three years, and one could argue that this topic has perhaps lost its novelty and spark. We believe however this is a discussion that needs to be brought to the (plant-based dinner) table once again. Why? Well, it is officially Movember and in South Africa, prostate cancer is the most common cancer in men across all population groups according to this study by the South African Journal of Surgery.

While men grow their ‘tashes during the month of November in the name of fighting against cancer, we thought it was a dandy time to speak out about how eating more veggies can lower one’s risk of cancer and lead to a sustainable, healthier life!

Men, your risk of prostate cancer can be reduced with the same diet that helps to prevent most cancers: a diet that’s high in fibre, veggies, fruit and beans and low in saturated fat. It’s time to switch from flipping that piece of meat on the braai to a plant-based alternative. Don’t know where to start? We’ve got some tips, advice and recipes for you and to share with friends and family.

1. Chow on colourful fruits and veggies

A plant-based diet rich in colourful fruits and vegetables means more vitamins, minerals, fiber, antioxidants and phytonutrients, all of which protect cells from damage that could lead to cancer. Consuming more than five servings of vegetables and fruits a day has actually been associated with a decreased risk of cancer. Throw in a zucchini or some kale in your smoothie or add some sprouts and microgreens to your wrap.

Kale and Kiwi Smoothie

2. Pass the fibre

Research shows a link between consuming fibre-rich whole grains as part of a low-fat diet and a reduced risk of cancer. The benefits of whole grains extend beyond their fibre content. They are packed with healthy nutrients, and the synergistic effect of B vitamins, vitamin E, iron, phytoestrogens and antioxidants all together protect us from chronic diseases and cancer. Types of whole grains to include are: Whole-wheat seeded bread, oats, brown rice, rye bread, barley buckwheat, bulgur, millet, quinoa, and legumes including baked beans, kidney beans, other dried beans (home-cooked or canned), lentils, split peas and chickpeas.

Meat-Free Prawn-Style Coconut Curry

3. Choose a low-fat diet

Saturated fats like those found in animal products, dairy and processed foods increase men’s risk of cancer. Replace them instead with monounsaturated and polyunsaturated fats like avocado, olives, seeds and nuts. Fatty acids like omega 3 (which includes: chia seeds, flaxseeds, soy products, walnuts, hemp seeds as well as leafy greens) are also something you should add to your diet – they act as a natural anti-inflammatory, and chronic inflammation is linked to medical conditions like arthritis, heart disease and cancer.

Buddha Bowl with Chicken-Style Burgers & Hummus

4. Pick prostate-protecting plants

Include tomatoes, tomato sauce and tomato paste, all containing lycopene, along with soy foods, cruciferous veggies like kale, cabbage and broccoli, followed by green tea. These foods help fight cancer risk so consume them regularly, and let food by thy medicine.

So, making changes by reducing your intake of saturated fats can lower your risk of cancer. Chop it from your diet, and increase plant-based alternatives instead, and you’ll be doing a lot to safeguard your heart. As an example, a 150g lamb chop contains 21.3g of Total Fat, while a Fry’s plant-based meat alternative like our Traditional Burger Patty of the same size contains 6.6g of Total Fat. Plus, the patty comes with a bonus 0.9g of fibre to bolster digestive health and support healthy blood cholesterol levels.

November also happens to be World Vegan Month, so if you’re not yet convinced, why not see these next 30 days as a fun challenge at trying to eat plant-based? See how you feel at the end of the month and take it from there! #challengeaccepted

#Movember is more than growing a ‘tash – it’s about getting more colour, texture and variety on the plate For recipes to inspire you, your man and friends around, check out the diverse range of free plant-based cookbooks, including recipes for the braai master, athlete, health nut and parent here: https://www.fryfamilyfood.com/za/our-vegetarian-and-vegan-cookbooks/

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Healthy and plant-based on a budget! (Yes, it’s possible!)

One of the main things I get asked from people when talking about healthy, plant-based eating, or eating clean, is how to do it on a budget. When I hear people say that their shopping bill has taken a knock since they went vegan, I wonder where and what they are buying. I have spoken to friends who were once meat-eaters and who now eat wholly plant-based, and they all agree with me that swapping the beef for the beans has resulted in a shrinking grocery budget.

When my hubby, Rich, left his salary just over a year ago to start his own business, the budget was tight and we had to make some personal budget cuts.  Yet, we managed to halve our food budget! And we managed to do it without sacrificing our health. Of course, we could have loaded up on bread and peanut butter, noodles chips, but our goal was to still cook well-balanced and nutritious meals – that’s the goal, surely – without overspending.

If your goal is to be healthy and happy without breaking the bank each month, take a look at what I’ve tried and tested with my own family:

Go Plant-Based

If going plant-based is something you haven’t fully put into practice yet, I suggest taking the plunge! With the World Health Organisation declaring processed meat as a carcinogenic and red meat in general possibly causing cancer, it seems then that eating meat may result in high medical bills later down the line. To avoid spending your money on going to the doctor and on medication, you can reduce that risk by choosing to eat more plants! According to this study eating a plant-based diet may be a simple, low-cost intervention to preventing heart disease. And there are many more studies that are continuing to prove a plant-based diet can help reverse diseases like obesity, high blood pressure, types of cancer, type-2 diabetes and arthritis.

Buy in Bulk for your Base

If you fear to eat the same thing every day – I know I like to switch things up – I suggest purchasing three different packages of different “bulk bases” which you can rotate over a few weeks and form the base of your meals. Find your nearest bulk food store or the bulk food section at your supermarket for cheaper bags of beans, pasta, flours and grains like rice, oats, barley and cous cous. Also look for starchy root vegetables, like potatoes and sweet potatoes which are not only cheap and filling but also very nourishing. Be sure to rotate your bases too so the nutrition you get varies.

Buy Seasonally & Frozen

Check out your seasonal food guide (based on where you live in the world) as a planning guide so that you can shop seasonally. It’s cheaper and tastier! If possible, going to a farmer’s market and buying directly from the grower is more cost-effective. Additionally, frozen produce can be cheaper than fresh – I know this can’t be done with all fruit and veg, but doing it here and there can make a huge difference. These fruit and veg are flash-frozen just hours after they have been harvested so one could argue that they are more nutritious than fresh produce. For an economical meal, I like to make a soup by adding frozen veggies, veg stock, spices and some legumes like lentils (which I sometimes buy dried and then soak and boil myself).

Planning on a Full Stomach

Plan your weekly snacks and meals ahead of time (a bit of a hack on a glorious Sunday afternoon, but well worth the 10 minutes of your time!). This results in less waste and unnecessary purchases when you’re in the supermarket. Also, just don’t go shopping when you’re hungry… It is much easier to resist those just-in-case items when you’re not thinking about when you’re going to get your next bite to eat!

Special Occasions and Deals

Vegan meat alternatives, like Fry’s, obviously don’t cost the same as a bag of dried chickpeas, but sometimes you may be craving such foods or want something quick and easy to make. Often Pick n Pay, Checkers, Shoprite and Spar run special promotions so can you work them into your budget. These stores run deals like buy-one-get-one-free or bulk pack specials which is always a good time to stock up the freezer. When comparing meat alternatives to actual meat, you will find that the prices are competitively priced, sometimes with meat being double the cost! Next time you’re at the grocery store, compare the prices and you will be surprised!

Get Cooking

Cooking from scratch can save you heaps.  It also doesn’t need to take hours of your time – especially if you’ve planned what you’re going to cook. I cook everything we eat for my family and we rarely eat out. Eating out should be a very occasional treat or avoided altogether if you’re on a budget. When I prepare my meals, I always cook in large batches and freeze the leftovers. And if I see some produce starting to look a bit worse for wear, I either cook them that day or freeze them immediately.

Some of my favourite recipes to make for the family include:

All of these recipes can be made in bulk with frozen vegetables, a few spices and a cheap grain or starch as the base. Swapping your meat with one pack of Fry’s (like the Mince or Strips) is economical and sustainable and makes the cooking process really simple!

Eating on vegan on a budget with Fry's

Those “Peanuts and Red Bull” Purchases

Petrol stations can wreak havoc with your food budget – ask us, we know!  When Rich and I first got together, we just couldn’t seem to save money.  We spent one month keeping the slips from every purchase we had made.  We found the problem – “peanuts & Red Bull”! We now have our own personal budget item called “the peanuts and Red Bull” expense, which is for those last-minute, unexpected, must-have items that all of us get sucked into buying at some point in the month.

Grow What You Can

We may not all have the space to grow our food, but with a windowsill and some TLC, you can grow things like herbs, peppers, radishes, lettuce and kale. Start small and add more pots when you feel ready. It may feel like an effort initially, but once you get the ball rolling, there is nothing quite like picking your own homegrown produce!

Some Parting Thoughts

Of course, we need to remember that there is always an uphill battle we have to fight. In David Simon’s Book “Metanomics”, he discusses the complex economic forces behind the production of meat, fish, eggs, and dairy, and how the decisions around what we think we choose to eat are made by the animal food producers who control our buying choices with artificially-low prices, misleading messaging, and heavy control over lobbying, legislation and regulation. So while we are told to increase our fruit and veggie intake, more than half of agriculture subsidies directly or indirectly support the meat and dairy production with less than one percent benefiting fruit and veg producers, as reported by The Physicians Committee for Responsible Medicine.

If it seems like the cost of eating a plant-based diet will never decrease, I understand your frustrations but each one of us can make a difference! Keep voting with your fork, join and support vegan advocacy organisations, and share the health and economic benefits of a plant-based diet with those around you. Every person can make a difference!

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Mimi’s Story: How a plant-based diet has improved my health and lifestyle

This is my story of how a plant-based diet has improved my health and lifestyle, as a cancer fighter and survivor of 2 years. Before my cancer diagnosis, I led a healthy, active lifestyle and enjoyed cycling, yet I ate animal products occasionally. I wondered what changes I should make towards a plant-based diet and how I could implement this in my life but I never actually went through with it.

A sore throat, flu and cough led me to visit my doctor at age 26 in 2014. I couldn’t walk, breathe properly or chew and swallow fish, chicken or meat that I regularly ate.

My physician found that my lungs were compounded with litres of water stored and a lymphoma cancerous tumour was growing on my lungs, slowly crushing them.

There was also water found on my heart, and immediate heart failure was a risk I was facing. I only had hours to live, with a very weak body, which needed nutrition.

During the ICU surgery and chemotherapy in hospital, soft, nutritious foods were recommended. These were the only foods my body could swallow and digest. I switched to only eating vegetables, which felt softer on my throat.

It’s amazing how much extra energy it takes to swallow and digest animal food, in comparison to a spoonful of butternut.

I managed to eat healthily, be patient for the tumour on my lungs reduce in size with chemotherapy and I learned to breathe alone without a ventilator. I maintained the plant based-diet during chemotherapy and fought my cancer tumour.

I have now been cancer-free for two years! I’ve followed Fry’s online recipe books and I’ve now managed to maintain a plant-based diet with the help of Fry’s and many Vegelicious articles. I am healthy and I swam a mile in 50 minutes this year!

I love sharing all the links to Fry’s online recipes and I’m so grateful to Vegilicious for recommending places to eat out. My work colleagues, friends, and family understand and witnessed living proof of the benefits of a plant-based diet. The Fry’s recipe books, online recipes and colourful boxes make it healthy and user-friendly at the same time!