1. Get the Diabetes Forum App for your phone - available on iOS and Android.
    Dismiss Notice
  2. Guest, we'd love to know what you think about the forum! Take the Diabetes Forum Survey 2020 »
    Dismiss Notice
  3. Diabetes Forum should not be used in an emergency and does not replace your healthcare professional relationship. Posts can be seen by the public.
    Dismiss Notice
  4. Guest, stay home, stay safe, save the NHS. Stay up to date with information about keeping yourself and people around you safe here and GOV.UK: Coronavirus (COVID-19). Think you have symptoms? NHS 111 service is available here.
    Dismiss Notice
Dismiss Notice
Find support, ask questions and share your experiences. Join the community »

Welcome to the Vegetarian/Vegan Forum

Discussion in 'Vegetarian Diet Forum' started by Administrator, Nov 22, 2015.

  1. tim2000s

    tim2000s Type 1 · Expert
    Retired Moderator

    Messages:
    8,900
    Likes Received:
    11,764
    Trophy Points:
    198
    Hi Martie, the analogue Insulins that you have been provided (and that the majority of people are given) with are grown using bacteria and yeast in a manufacturing plant and not extracted from animals. I'd consider them suitable for vegetarians.

    If I'm honest, and not trying to be funny, you need to carefully consider what you mean by "suitable for vegetarians" as while you state you are a really strict vegetarian, if you were to determine that the way insulin is made didn't fall into your views, and you stopped taking it, there is no alternative, so the consequences would ultimately be death.
     
    • Like Like x 1
    • Agree Agree x 1
    • Informative Informative x 1
  2. Martie_Warin

    Martie_Warin Type 1 · Newbie

    Messages:
    3
    Likes Received:
    4
    Trophy Points:
    43
    Hi Tim,

    Thank you very much for reassuring me that my insulin is indeed suitable to my dietary requirements, but thanks much more for telling me something that under no circumstances would I have already thought about. I don't mean to be funny either, T1D and morals are no laughing matter I'm T1D positive!

    Martie,
     
  3. alexmtaylor

    alexmtaylor Type 1 · Member

    Messages:
    13
    Likes Received:
    4
    Trophy Points:
    43
    • Like Like x 1
    #63 alexmtaylor, Apr 5, 2017 at 8:40 AM
    Last edited: Apr 5, 2017
  4. alexmtaylor

    alexmtaylor Type 1 · Member

    Messages:
    13
    Likes Received:
    4
    Trophy Points:
    43
    The yummiest way to use tofu! I use xylitol instead of maple syrup. http://www.jamieoliver.com/recipes/chocolate-recipes/vegan-chocolate-pots/
     
    • Agree Agree x 1
  5. mezzomario

    mezzomario MODY · Member

    Messages:
    10
    Likes Received:
    5
    Trophy Points:
    43
    hello guys, i am newbie and i am vegeterian
     
  6. Welshman1952

    Welshman1952 Type 2 · Well-Known Member

    Messages:
    197
    Likes Received:
    635
    Trophy Points:
    113
    Ummm .. I've been away for a few months and it looks like all the Veegs have poofed! Are you still here or is it just me waving my berry smoothy with soya milk
     
  7. LooperCat

    LooperCat Type 1 · Expert

    Messages:
    5,001
    Likes Received:
    7,272
    Trophy Points:
    198
    Hi, I’m new

    Been T1 for twenty years and have recently had to stop eating mammal and bird meat as well as cow dairy due to becoming allergic to them. So I’m now reluctantly following a mostly plant based diet. I can eat fish and eggs, but eat vegan when I’m away from home for safety reasons.
     
    • Informative Informative x 1
  8. JenniferW

    JenniferW Type 2 · Well-Known Member

    Messages:
    546
    Likes Received:
    1,024
    Trophy Points:
    158
    I'm T2 and had to make changes when I developed hyperuricemia (which causes attacks of gout), and didn't respond well to various medications. In other words, the diet changes I made have been more than many people with the condition find they need to. Like you, I've excluded meat and fish, and beans and pulses are also on the list of foods I avoid, so lots of veggie meals are also out. Thank heavens for eggs! And I'm lucky that milk and cheese are OK for me. But it's hard!
     
  9. LooperCat

    LooperCat Type 1 · Expert

    Messages:
    5,001
    Likes Received:
    7,272
    Trophy Points:
    198
    I love eggs, but if I eat too many I becone rather... “egg bound”
     
  10. Suffolk gal

    Suffolk gal · Active Member

    Messages:
    40
    Likes Received:
    24
    Trophy Points:
    28
    Hi, I'm almost a newbie on here. I've been living on veg, fruit and cheese for over 60 years. I was therefore shocked to be diagnosed type 2, high cholesterol and high blood pressure. I'm now eating less fruit and even more veg. I'm allergic to eggs and quorn. I'm looking forward to getting ideas for different good food here.
     
  11. Scimama

    Scimama Type 2 (in remission!) · Well-Known Member

    Messages:
    930
    Likes Received:
    1,904
    Trophy Points:
    178
    Hi @Suffolk gal Welcome to the forum, I think diagnosis comes as a shock to many people. I am a lifelong veggie, not obese, excellent blood pressure and low cholesterol but still T2 (I believe genetics played n enormous part).

    There are some great ideas for meals on the forum, including a list with links https://www.diabetes.co.uk/forum/threads/vegetarian-vegan-low-carb-recipe-index.61859/

    keep scrolling down as there are lots of links

    the dietdoctor website also has some great vegetarian low carb and keto recipes. The dietdoctor site also has great visual guide to carb content of vegetables.

    Have you access to a meter to test how your body reacts to food and which spike your blood sugar?
     
  12. Welshman1952

    Welshman1952 Type 2 · Well-Known Member

    Messages:
    197
    Likes Received:
    635
    Trophy Points:
    113
    Hmmm .. seems like this forum has faded away. Are there still any veggies or vegans out there? I've been veggie since 1982 and vegan for a couple of years. It was an ethical/ religious choice so I am undoubtedly vegan as opposed to someone following a PBD. I also use a vegan diet to help keep my T2D under control.

    Anyway would be nice to resurrect this thread and maybe share a few recipes. 3/4 years ago it was quite active
     
  13. pzw123

    pzw123 Type 2 · Member

    Messages:
    12
    Likes Received:
    24
    Trophy Points:
    43
    Hi @Welshman1952
    I'm T2 and have been vegetarian for 2 years and ethical vegan for 9 months now.
    I used to attempt keto on vegetarian diet, but no way I'll consider that on vegan. Still try to keep the carbs low though. I lost 21lbs when I went vegan, but have plateaued now for 4 months and cannot kick-start the weight loss again. Maybe with shortages around at the moment I'll find the motivation I need.

    One of my favourite recipes is creamy tomato soup. I make a batch of this at the weekend and this will last for several days in the fridge.

    1 Tbsp Oil (optional or use water to saute)
    1 Onion (Chopped)
    1 tsp Crushed Garlic
    1 tsp Oregano
    1 tsp Dried Basil
    2 medium carrots (chopped)
    2 stalks celery (chopped)
    1 14oz Can Tomatoes
    10 large ripe tomatoes (chopped)
    1 Tbsp Coconut Sugar
    1/2 cup Vegetable Stock
    1 cup (or packet from Tesco) Fresh Basil
    1 can coconut cream
    Sea salt and black pepper to taste

    Optional for variation, I will sometimes add half a head of brocolli (include stalks that are diced well) and/or a packet of spinach.

    Add the olive oil (or water) , onion and garlic to a pot and sauté until softened.
    Then add the oregano, dried basil, carrots, celery, canned tomatoes and fresh tomatoes and mix together.
    Add in the optional brocolli.
    Then add in the vegetable stock and bring to the boil. Turn down the heat, cover the pot and leave to simmer until the carrots/brocolli stalks are softened. Then add in the fresh basil and optional spinach and allow to wilt for a few minutes.
    Remove from the heat and stir in the sugar and coconut cream.
    Blend with an immersion blender or blender jug then taste and add salt and pepper as required.
     
    • Like Like x 1
  14. Welshman1952

    Welshman1952 Type 2 · Well-Known Member

    Messages:
    197
    Likes Received:
    635
    Trophy Points:
    113
    Ooh! I am going to have to have a try of that!! It sounds lovely.

    My wife and I are quite big on seitan and one of our favourite recipes is this one.

    10 medium mushrooms
    1/4 cups vital wheat gluten
    1/2 cup rolled oats
    1/4 cup nutritional yeast
    1 teaspoon dried thyme
    1 teaspoon rubbed sage
    1/2 teaspoon onion powder
    1/4 teaspoon salt and same freshly ground black pepper
    1 1/2 cups vegetable broth room temperature
    2 tablespoons soy sauce,
    2 cloves garlic peeled
    1 tablespoon tahini


    Wash and dry the mushrooms. Place them in a food processor fitted with the chopping blade and pulse until they are finely chopped. Set aside.

    Combine in a mixing bowl: gluten, oats or quinoa flakes, nutritional yeast, thyme, sage, onion powder, smoked salt, and a generous grating of black pepper. Mix well to distribute all ingredients evenly.

    Place the broth, soy sauce, garlic, and nut butter in blender and blend until smooth.

    Add the contents of the blender and the mushrooms to the dry mix and stir until combined. Once it becomes hard to stir, use your hands to knead the ingredients together, making sure that all the dry mix is moistened. Shape into a ball and set aside.

    Preheat oven to 400 F. Cut two 20-inch pieces of aluminum foil. Place them on the counter with one overlapping the other horizontally by about half its width. You should have a surface of foil about 20 inches wide by 20 inches deep. Cut a piece of parchment paper about 20 inches long and place it over the aluminum foil with the bottom edges even. Put the uncooked seitan in the middle of the parchment, and shape it into a loaf about 9-10 inches long. Fold the short ends over the seitan and then bring the long edge closest to you over and roll it up. Place it on a baking sheet with the edge of the foil down.

    Bake for 25 minutes. Turn over carefully and bake for another 25 minutes. Turn again and bake for another 20-30 minutes. Seitan should feel firm and not jiggly. You can test for doneness by cutting into the middle and making sure that it is firm and not dough-like. If necessary, give it more time.

    Remove from oven and allow to cool for a few minutes before slicing. Keep leftovers tightly covered to prevent them from drying out.


    We loooooove it!!!
     
    • Like Like x 1
  15. pzw123

    pzw123 Type 2 · Member

    Messages:
    12
    Likes Received:
    24
    Trophy Points:
    43

    Guess what I'm doing tomorrow :)
     
    • Like Like x 1
  16. JenniferW

    JenniferW Type 2 · Well-Known Member

    Messages:
    546
    Likes Received:
    1,024
    Trophy Points:
    158
    I'm vegetarian but one with a real liking for tofu, soya milk, tempeh, etc. I'm not a great fan of cheese - there are only a few I really like, and some of those are the seriously expensive ones!

    My latest experiment has been with a tin of banana blossom, and despite the price, I think I'll be buying it again. I'm no user of recipes - I go with whatever I've bought and is in the fridge / food cupboard, but my working years did include several in a vegetarian restaurant kitchen. I mostly make salads or stir-fry and saute - and the banana blossom's gone into a saute mixture with onion, celery, red pepper and fresh coriander (lots), with just enough water to stop it sticking while it cooked long enough for the celery to really soften up. Served with broad beans (a favourite) - delicious!
     
    • Creative Creative x 1
  17. Welshman1952

    Welshman1952 Type 2 · Well-Known Member

    Messages:
    197
    Likes Received:
    635
    Trophy Points:
    113
    Hi @JenniferW ... I confess I've never tried banana blossom but it does sound very exotic. At home we tend to stick to a lot of staples (beans & pulses). We do make our own tofu as it is markedly better than anything shop bought. Stir fried are always good but over the past few months we have focussed more on middle eastern cuisine. I love it but I have to adapt some recipes as my wife thinks aubergines are like whale meat. . Given she had never eaten whale I am at a loss. Lol

    The vegan boom has been good in most areas for eating out but Covid-19 has brought that to a temporary end. On the positive, maybe it will make people try more home cooking.
     
    • Like Like x 1
  18. Diakat

    Diakat Type 1 · Moderator
    Staff Member

    Messages:
    5,537
    Likes Received:
    4,140
    Trophy Points:
    198
    Still here, still veggie.
     
    • Like Like x 1
  19. Welshman1952

    Welshman1952 Type 2 · Well-Known Member

    Messages:
    197
    Likes Received:
    635
    Trophy Points:
    113
    • Friendly Friendly x 1
  20. JenniferW

    JenniferW Type 2 · Well-Known Member

    Messages:
    546
    Likes Received:
    1,024
    Trophy Points:
    158
    Tell me more! Something I've never tried but despite living in China for several years, have only a rough idea of how it's done.
     
  • Meet the Community

    Find support, connect with others, ask questions and share your experiences with people with diabetes, their carers and family.

    Did you know: 7 out of 10 people improve their understanding of diabetes within 6 months of being a Diabetes Forum member. Get the Diabetes Forum App and stay connected on iOS and Android

    Grab the app!
  • Tweet with us

  • Like us on Facebook