Aussies are increasingly becoming more ‘flexitarian’, with one in three actively reducing their meat intake - whether that be for the planet or their health.
Bare founder Leah Itsines knows that only too well as she is regularly inundated with requests for vegan and vegetarian versions of her delicious recipes online.
Leah, who is flexitarian and renowned for her simple approach to nutritious cooking, also says there’s no need to compromise when it comes to cooking plant-based.
“A lot of people have the misconception that cooking plant-based takes more time, energy and money - but it really doesn’t have to,” Leah says.
“I’m all about getting more people in the kitchen cooking quick, easy and healthy meals.”
For World Vegan Month, Leah teamed up with Vegie Delights to create this yummy summer salad exclusively for Yahoo Lifestyle.
Recipe: Vegie Delights Meatless Meatballs with Asian Noodle Salad (vegan)
1 cucumber, halved and sliced
135g rice noodles (dry), cooked according to packet instructions.
10 cherry tomatoes, quartered
10 mint leaves, shredded
1/4 cup coriander sprigs, chopped roughly
1 packet of Vegie Delights Meatless Meatballs
1/2 red chilli, deseeded and finely chopped
1 tbsp sesame oil
1 tbsp soy sauce
1 tbsp lime juice
1 small garlic, finely diced
1cm ginger, diced
Pre-heat oven to 180 degrees celsius.
Place meatless meatballs on a baking tray and place into the oven for 15 minutes.
Add all ingredients into a large mixing bowl.
Mix to combine. You may need to cut the noodles with scissors if they're too difficult to mix with.
Add all ingredients from the "dressing" section into a separate bowl and mix together well.
Pour dressing over salad and toss to combine. Serve in bowls and top with meatballs.
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