By Scott Forsyth, Store ManagerMintlaw Food Store

I’m definitely a traditional ‘meat and two veg’ kind of guy and I’ve always been a fussy eater, so some foods will always be a ‘big no’ from me – for example, mushrooms… no thank you very much! However, being well aware of the health benefits of a more plant based diet and knowing the impact that meat production and consumption has on the environment, a few years ago my partner and I decided to begin adding more plant based meals to our diet – and we haven’t looked back.

I wouldn’t like to label our way of eating, but we take a flexitarian type approach by consciously trying to eat at least three meat-free main meals per week. I still love a good burger, steak and sausages, so taking a flexible approach to plant based eating works really well for us and gives us the best of both worlds.

We like to plan all our meals a week ahead and cook most of our meals from scratch to avoid any ready meals or added nasties. We have about five different recipes in our rotation that we can batch cook – which is great for an easy dinner when we have less time and we’re adding more all the time. We’ve definitely seen the price of our weekly shop come down with less meat to buy.

You can check out our GRO range here and how Co-op have price matched our plant-based range to their meat alternatives to make them more accessible to everyone. My favourite has to be the BBQ burgers we stocked in the summer months, they were delicious. I can’t wait to try out the new products we’ve added to the range like our fishless fillet and chips.

Check our some mouth-watering vegan recipes here.