For plenty of meat-eaters, seeing the words ‘Free Range‘ on their meat, eggs, or dairy can be a comforting thing. It’s a pleasant thought that, while eventually an animal might be killed or exploited for our palate, it has a nice relaxing life on the farm, free of care, cages, or cruelty. Since animals are already eaten by predators in the wild, as long as they’re treated well while there alive, it’s easy to square the thought of eating ‘Free Range’ animal products with your code of ethics.
It’s a comforting thought, but ultimately piffle. ‘Free Range’ animals are treated with similar amounts of cruelty to factory farm animals, and live in similar states of fear. Recently, an undercover Video provided to the Daily Mail reminds us just how badly these ‘ethically treated’ animals have it.
Be warned, the video is not for the faint of heart.
In the video, Turkeys are hit, tossed, and made cry in pain at the hands of their human caretakers. Sad as this video may be, disturbing as it is, videos like this are important. They remind us all that there really is no way to ethically consume animal products.
Unless of course you’re genetically curing it. But that’s a different story.
Your Own Ethical Turkey ‘Meat’!
Of course, you don’t have to eat real turkeys to get their full savory turkey flavor! Check out these recipes, courtesy of the Food Monster App.
Turkey Roll With Stuffing
Source: Turkey Roll With Stuffing
If meatless holidays have you wishing for a centerpiece dish to carve and serve, look no further. This delectable Turkey Roll With Stuffing from Plant-Based Meats is stuffed with herbed bread and walnuts and is great with a mushroom gravy to ladle over the roast, mashed potatoes, and any other sides you serve. This recipe used a four-cup oval cheesecake pan bought from the Internet for the photo, but you can bake yours in a standard loaf pan. You’ll need to make a bain-marie to bake the roast, by placing the pan holding your roast inside of a larger pan and filling the larger pan with hot water to reach 2/3 of the way up the sides of the roast pan. That keeps the “turkey” moist.
Stuffed Seitan Roast
Source: Stuffed Seitan Roast
Just because it’s vegan it doesn’t mean it doesn’t taste amazing! Josephine Watmore‘s Stuffed Seitan Roast can be made in the morning and left to cool before things get too hectic during the holidays. Then just slice off the portions you need for dinner and reheat for 10 minutes until hot all the way through just before serving. This way, it frees up space in the oven and makes preparing dinner more relaxed and less overwhelming!
Source: Seitan Parmesan
Meat-free chicken parm? Yes, please! Melanie Sorrentino‘s Seitan Parmesan tastes just like the old classic, right down to the savory flavor and meaty texture. Serve it on top of your favorite pasta, tomato sauce, and plenty of melty vegan cheese.
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