PETA Global 2022 Issue 1

Bling in the New Year Shop to stop cruelty in 2022 at PETA.org/Store .

Here’s WhereWe Get Our Protein! I

Torn paper: © iStock.com/yasinguneysu • Background: © iStock.com/SiewHoong

Where does bodybuilder Patrik Baboumian get his protein? From vegan recipes like the ones in Robin Robertson’s cookbook, available at PETA.org/Store . Recipes: Recipes reprinted from The Plant Protein Revolution Cookbook : © 2020 Quarto Publishing Group USA Inc. | Text: © 2020 Robin Robertson | Photography: © Jackie Sobon • Book: © iStock.com/CHIARI_VFX

45 g chopped fresh parsley, tightly packed 45 g chopped fresh coriander, tightly packed 1 clove garlic, minced 65 g almond butter 2 Tbsp extra-virgin olive oil 1 Tbsp lemon juice

1 Tbsp fresh lime juice 475 ml crushed tortilla crisps

Tortilla Soup with Pinto Beans and Tempeh Makes 6 servings YOU’LL NEED 60 ml tamari or soy sauce 710 ml vegetable broth 3 cloves garlic, minced 1 tsp chilli powder 1 680-g jar chunky tomato-based salsa 2 400-g tins pinto beans, rinsed and drained 245 g frozen sweetcorn Sea salt and freshly ground pepper, to taste 2 spring onions, minced 2 Tbsp chopped fresh coriander Vegans hear it often: “Where do you get your protein?” Which is funny, because in Australia, our problem is too much protein – and the wrong kind! If you’re eating whole grains, beans, nuts, seeds, fruits, and vegetables, you’re getting plenty of protein, without the health risks that come with eating animal based foods. 480 ml water 225 g tempeh

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METHOD • Bring the tamari or soy sauce and water to the boil in a small saucepan. Add the tempeh, reduce the heat, cover, and cook for 15 minutes. Drain and cut into bite size pieces. • Heat 120 ml of the broth in a large saucepan over medium heat. Add the garlic and cook for about 30 seconds, or until fragrant. Stir in the tempeh along with the chilli powder, salsa, beans, sweetcorn, and remaining broth. Season with the salt and pepper. Bring to the boil, then reduce to a simmer and cook for 5 minutes. • Remove from the heat and stir in the spring onions, coriander, and lime juice. Top with the tortilla crisps and serve hot. Roasted Cauliflower and Chickpeas with Charmoula Sauce Makes 4 servings

1 Tbsp red wine vinegar 2 tsp nutritional yeast 1 tsp smoked paprika 1/4 tsp ground cumin 1/4 tsp ground coriander 1/4 tsp red pepper flakes

METHOD • Preheat the oven to 425°F/220°C. Line a large baking tray with greaseproof paper. • Use a serrated knife to cut the cauliflower into 1-cm slices, as if you were cutting a loaf of bread. Arrange the cauliflower and potatoes on the baking tray and spray with cooking spray. Season with the salt and pepper. • Roast for 15 minutes then remove from the oven and turn with a spatula. Scatter the chickpeas on top. Return to the oven and continue roasting until the vegetables are tender and nicely browned, 10 to 15 minutes longer. • To make the charmoula, combine the remaining ingredients in a food processor. Process until well blended. • Transfer the vegetables to a platter and spoon the charmoula over the top. Serve hot.

YOU’LL NEED 1 head cauliflower, cored 455 g baby potatoes, scrubbed and quartered Cooking spray Sea salt and black pepper, to taste 1 400-g can chickpeas, drained and rinsed

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CAULIFLOWER POWER