Pukka Vegan Pies & Nooj Cashew Paste - an Omnivore Review of Vegan Foods 

Allergen labelling vs Vegan labelling. In order to remove the warning about milk, they might need to build a separate factory. www.vegansociety.com/news/blog/TM2021/allergen-vs-vegan-labelling

Yeah, a lot of these products are made in factories that handle other products which contain allergens. I have an egg allergy so I can't eat things that are made in a factory that handles eggs.

@@AtomicShrimp That makes sense! Thanks kindly for clarifying. :)

@@sengokunadekochan are you a NaN by any chance?🤔 [edit - Oh rats, I meant to say " but you're an exception" , then follow it with the NaN bit😉]

@@AtomicShrimp Yes and vegans may be happy to consider it vegan even if it accidentally contains traces of milk. They're not demanding or paying for the milk, so they're not directly supporting the dairy industry by buying it.

She did a great job!

These pies are my favourite Veganised products. They are simply delicious, the pastry is super tasty too. Pukka No pork pies were nomulous too, but think these may be, sadly, discontinued as not seen them in supermarkets for months.

Ooh could you ask her if they reduced the salt since launch? If so I might try them again

I love these pies, please give your daughter a big thumbs up from me 👍

The mince pies are fantastic 👍.

Hope you have a better day tomorrow 💪👍🏼

his videos are the best before bed

hang in there, buddy.

A nod to one legend from another?

I'm a bit concerned about Steve - I haven't seen a new video from him in a long time.

Don’t we all…..

@@brianartillery Wouldn't worry too much just yet, stranger. He regularly goes a number of months between releases.

@@brianartillery Yes what happened to Steve ?

I feel she’s learned the art of diplomacy!

@@dees3179She’s just british

Well, if she really enjoys one of mr. Shrimps food creations, she says “Yes. This really nice.”

I think she is a really kind human being.

I got roped into cooking at a huge family BBQ on one of the other hottest days of the year. The only thing that was good about it is when I eventually stepped away from the hearth, it felt like a lovely spring day to me.

You could add stripes to the vegan tins, or something like that and otherwise keep the color coding the same.

I feel like a light green and a dark green colour wouldn't be too much to ask. It's nice to have easily differentiable food types where possible.

What a great tip - thank you! I do miss having a glossy, golden pastry so this will be brilliant :)

I'll give that a try if I make some pies of my own. I felt like it was important to bake these as they were, as a fair test.

Brilliant tip. i've used soya milk for a long time, but never thought to add turmeric. Thank you.

Thanks, I'll try that - although I find the Pukka pies brown up nicely in my air fryer anyway 👍

I’m vegan and prefer the mince one. Recently found Tesco’s Wicked vegan cheese pasty thing wasn’t too bad. Cheese and onion pasties I often miss as they were great choice at school for lunch before going vegan (there weren’t any vegan options on the menu - even though the guidelines said there should be at least 1 a day)

Haha that's cool, in Germany it's Püree and Stampf (as in Kartoffelstampf or Stampfkartoffeln, depending on the region) :)

Same in Czechia, mashed potatoes are a different meal from potato puree

i think they refer to that as "flexitarian." ive been striving for more meatless options myself, as well as using tiny portions of ground meats for flavor with a big pile of minced mushrooms and veggies. obv that wouldnt make a meatloaf or burger but makes great tacos or potstickers. this is just for health purposes as meat is my favorite food but im not as young as i used to be.

@WindowsLogic Productions you do you! very weird response to my comment though.

​@@singerofsongs468it's not weird

That's what I was thinking too. wish he had spread it on a cracker or something...

I saw their vegan camembert, but it was insanely expensive, about the price of premium organic camembert wheel directly imported from France. I bought one time their vegan butter, because it was discounted, still very expensive, but the cheapest I could expect - it was very tasty, I didn't eat real butter for over 10 years and don't buy vegan substitutes usually, it tasted indeed quite buttery thank to cultures they put in their vegan dairy. Few years ago I bought vegan cultures for blue cheese and made it (I loved blue cheese as vegetarian, I miss nothing of dairy or eggs, but blue cheese was delicious and I wanted to eat it vegan, but store bought has no blue stripes and isn't as good), it was very tasty as well, but the process was lengthy, a bit fussy and took space in the fridge for months, so even if I loved it, I didn't repeat the process. 😅

I've noticed that even between brands the taste can vary a lot. I quite like Almond Breeze in every flavor, but the Whole Foods brand of Almond Milk had a strange taste that I found to be pretty bad, reminded me of an uncooked cake mix or something.

Groan.

@rambunctiousvegetable milky toast doesn't sound very tasty...

No, we won’t save the world. It’s up to the mega corporations, and that’s impossible until it is profitable. BP invented carbon footprint in order to shift blame for global warming onto consumers.

Sharing knowledge is always good idea!

Do it. Worst case scenario, it doesn't work out and no one gets it. OK, not WORST case, but I figure you know internet communities are like. I know I'd like to hear what you say especially if I can learn to microwave reheat a bread or pastry product without ruining it. IT NEVER WORKS!

I went ahead and subscribed to you in case you decided to try it. I hope you do: it sounds like you have treasures you could share.

@@nogosnoqt I'm sincerely grateful for the encouragement, and I'm sure if my dear old mum was still alive, she would be grateful also. We shared a passion for getting the most flavour out of pre-heated pastry products (the type you buy warm and take home to eat later) but we also recognised that there are also health hazards associated with reheating pastry products, particularly those containing meat and dairy products. Few food vloggers on RU-vid have addressed such issues, so I do believe there is a gap in the market.

@@jonnyrocket3659 I'm sure most any parent would be beyond proud that they raised someone that didn't give up on their curiosity. She sounds like she was an amazing woman. Maybe give it a try to share the wisdom, skills, and know-how you've both accumulated. You can always stop if it isn't working for you, but sharing hard-earned knowledge is a very noble way to honor someone that not all of us have the opportunity to do. And do your best to stay as happy as she'd want you to be (that was so sappy, but I don't care.)

Yes, I love that!

It's not the foods most people are biased against. It's the vegans themselves. Generally insufferable I have to say

@@therealryan1329 Even so, what does that have to do with the animal victims? Some vegans are assoles (I actually agree), but why take it out on the animals? They have done nothing wrong

@@therealryan1329 I agree, some people can take it too far. but from my experience, people don't usually have a problem with me being a vegetarian. They do however have a problem with the food. "oh that's vegan/vegetarian? no, I don't eat that stuff." I'm not gonna force my lifestyle on someone, but I also expect other people to respect my choices as well. Just because there are a few extreme vegans/vegetarians out there, doesn't mean you have to discriminate against all of them cause trust me, we find those people insufferable too.

@@elanakateman4741 absolutely I completely agree. I was careful to say generally not all for that reason but perhaps I should have said the ones I've met maybe? You probably don't have that experience because you are a person that just happens to be vegetarian/vegan. Its not your entire personality. I don't eat that stuff because vegetables mostly make me gag. If synthetic meat ever gets to a stage that it is indistinguishable from animal meat then I would absolutely make the switch.

I'm surprised they label them as 'mince' - that looks more like chunks of steak. I'd have thought labelling it as steak and onion would make it more 'premium'.

That brand is sold in Iceland the freezer shop in UK.

Yeah oat milk genuinely seems to be the closest you're going to get and the most versatile of all the milk substitutes, none are perfect but oat milk to me seems to have the least compromises.

3,5% fat is about what real milk has. Oat milk is also much more sustainable than the nut milks

snap

You're allergic to margarine too?

​@@BrunodeSouzaLinolove to have margarine in my coffee 💀

Probably. I wanted to test them in their normal presentation though

Using "Just egg" (a phenomenal vegan egg substitute) would be better

think about this, plants are covered in flies and other bugs, i doubt they can clean off 100% of them, so some bugs will be in your food, you are eating meat, haha

@@robchissy Okay 👍

@@robchissy they probably spray them with insecticide (usually neonicotinomides).

@@robchissy wow, what an original comment I've never seen before. you truly are one of the greatest philosophers of our time.

@NoWay Yahweh Yes! I think I saw you in her stream yesterday, I recognize your username. Small world ;)

If you're trying to find the closest plant milk to actual dairy then chances are you've skipped straight past the cheapest soya milk the supermarket has to offer but that's where you'll find it.

I just settled on oat milk, seemed the most versatile... but then I got bored of paying so much for it and really not using much at all (don't drink milk, like black coffee etc) so just stopped.

@@KirkJacobsonHere everyone seems to say pretty much the same thing, but I get an odd undertone of almost cucumber flavour to it and I can't get past it frustratingly, otherwise it'd be a far cheaper option

@@KirkJacobsonHere I do not like soy milk in coffee. Cashew milk is fine, but I add the tiniest bit of neutral-tasting oil and a TINY amount of MSG granules to the whole batch to make it slightly more dairy-like. The MSG granules also help with non-dairy butter substitutes in baked goods; vegan versions sometimes taste as if they’re missing something, and I find that it’s the faint umami taste that you’d get from real milk/butter.

@@vampiric05 I know the flavour you're on about. It tends to disappear in tea, coffee and cereals, especially the sweetened variety, but I couldn't chug soya milk on its own. You're on the money with a rich homemade cashew milk being the closest to dairy for that job.

The little handheld blenders for making soup are pretty good at blending cashews down

God awful people kinda ruined the reputation for it (Everyone knows who im referring) I think it all stems from thinking Vegans force theyre diet to other people but idgaf tbh what other people eat.

That always happens to me! That's the reason why I have substitutes now. It happened so often that it completely put me off processed meat.

The times I’ve visited England and had sausage rolls, the gristle has never been a problem. It’s the rusk in the sausages! Here in the USA, sausages aren’t adulterated with bread. Soya grits (maybe), extra fat, organ meats, water, but not bread. Tasting obvious bread in a sausage is so very wrong to an American like me.

Yeah it’s alright…

@@errorcode202notfound5 Error Code 202 doesn't mean "Not Found".

I recommend his "weird stuff in a can" series

@@Falcon532. Sounds promising. I'll check it out

@@IntegriTee his food challenges are really fun too. he is really creative when it comes to using limited ingredients and the foraging trips are super cool!

@@oatmilk9918 They sound cool, his foraging was nice to watch while I worked. He has such a storyteller voice it makes all the videos an experience lol

Go for the Chicken in Gravy or Chicken Balti

Pukka Pies - no compromise. *Except homemade

The chicken balti has seen a significant reduction in chicken since everything went up in price.

They sell them in Sainsbury’s.

When I was in Aus 20 years ago there were pies that came with a dollop of ketchup in the middle. Is that still a thing?

@@ApexHerbivore kind of, there's not really any ketchup in Aus, they're tomato sauce, they give you the little sauce packet separately and you put it on yourself.

Yes, I’m in Lancashire and never seen a Pukka pie. Holland’s are the brand around here, especially from a chippy.

@@moonloversheila8238 in the midlands the Pukka ones are used, not sure about further south

is it the exploited animal?

Almond milk is great too... Both far nicer than soy milk

@@jackrussell19a almond is defnitely the more neutral of the two (probably be better for those wanting to switch from dairy), but oat milk is best milk (its also less water intensive than almond milk)

I love that ravioli

@rambunctiousvegetable Aye, I saw it disappear when he gave it a swirl. It wasn't a criticism on my part, just to be clear. I actually take my coffee black, don't really drink milk at all, though I love cheeses, natural yoghurt etc. so it's never going to affect me. I'm in Mr.Shrimp's camp in that I reckon veggie/vegan stuff can be perfectly pleasant just 'being themselves', and the result is very often disappointing when they try to imitate something they aren't. I understand the motivations for making these products though. I guess they just need a few more years R&D.