Five Plant-Based Alternatives to Daily Meals – from Jordan Brogan, Head Chef of Alibi
With its vegan high tea and impossibly indulgent plant-based bar menu – think vegan chicken burgers and mac‘n’chese bites – Alibi has become a go-to for plant based Sydneysiders who are bored of restrictive eating. As huge fans of the Alibi ethos (the first plant-based hotel restaurant in Australia and New Zealand, and relentlessly creative in their approach) we reached out to the Alibi team for plant-based-eating tips and tricks. Head Chef Jordan Brogan got back to us with switches we can all make to our daily diets. And if you’re thinking of what to do about your Friday night cheese burger habit, you know where to look.
- For breakfast, especially during these cold mornings, I love a bowl of oats. It’s one of the easiest things to make into a vegan dish, all you have to do is swap out your cows milk for a plant-based one. I would recommend oat milk as I find it the creamiest. Add some fresh fruit then a drizzle of pure maple syrup, delicious!
- Snack time! Something easy to make is a fruit and nut bar. All you need to do is grab your favourite nuts, some dried fruit, place everything in your food processor and blend. Mix in your peanut butter, flatten out and cut it in to any size you want. This is also a great snack for kids!
- Lunch time means good pasta. Better yet, dried pasta is vegan! I use plant-based mince to make either spaghetti and meatballs or a great bolognese. There’s a large variety of different plant-based minces out there now so finding one you like is easy too.
- Snack time round two is cheeseburger spring rolls. One of my favourite bar snacks we’ve been making here at Alibi Bar. Cover them in American mustard, ketchup diced onion and pickles, pan fry then lightly, cook in the air fryer or in the oven.
- For dinner, well I’m a burger guy. Pick your favourite burger patty, or give pulled jackfruit a go with a nice smoky BBQ sauce.