Blog by Helena Bedwell
My passion for animals began in childhood. My father—although quite the culinary connoisseur—planted the idea early in my mind that the fewer animals we consume, the better. He also quietly questioned the old Georgian traditions of home-based animal slaughter, a custom that, for many, symbolized both celebration and survival.
Ironically, back in Soviet school days, our cafeteria burgers barely resembled meat. Meanwhile, my grandmother scolded me for refusing meat at home, unaware I was already happily munching on nearly all-veggie patties at school.
Everyone who knows me knows this: I promote Georgian cuisine. I write about it, I cook it, I celebrate it. That’s why it felt natural—perhaps even necessary—to create the first all-vegan Georgian cookbook. I named it Eat Georgian, Feel Good, inspired by the richness of our culinary heritage, that can nourish both body and soul without animal products.
Historically, Georgians consumed meat primarily for celebratory purposes. But the modern push for meat-heavy dishes, led by consumer trends and tourism demands, is steering our food identity away from our abundant plant-based roots. And this comes at a cost, not just to our health, but to our planet.
Where Does Georgia Stand?
Frankly, I’m disappointed. Georgia, a country with a treasure trove of vegan, lent-season, and monastery-inspired dishes, continues to spotlight meat and cheese-laden plates as the main attraction for tourists and locals alike. They’re delicious, yes, but the global statistics tell a different story.
Today, 46% of people have already significantly reduced their meat consumption, and 40% plan to reduce it in the near future, according to Smart Protein’s European consumer survey. The demand is here. The opportunity is now.
I was about 22 years old when I first tried plant-based meat in the UK. Years later, I was thrilled to see the globally recognized Beyond Meat brand finally arrive in Georgia. It felt like a step forward, aligning our traditions with the needs of the planet.
Founded in 2009 in the United States by Ethan Brown, Beyond Meat is a pioneer in plant-based protein. The company’s mission is simple: to enable people to eat fewer animal products without sacrificing flavor or satisfaction. Their motto? Eat What You Love™.
Beyond Meat products are now produced for Europe in The Netherlands using innovative food technology that transforms plants into meat-like textures and tastes. Their proteins come mainly from peas, faba beans, and brown rice. Natural ingredients like beetroot extract give their products an authentic “meaty” color, while minerals and plant fibers help recreate the structure and flavor of traditional meat.
Time for a Shift
Georgia has all the ingredients, literally and culturally, to lead in plant-based gastronomy. We’ve done it before. From lobio to pkhali, our culinary DNA is deeply rooted in plants. So why not reimagine our food tourism and hospitality to reflect that legacy while protecting our future?
It’s time to go beyond tradition.
It’s time to go Beyond Meat.
Recipes from Eat Georgian, Feel Good
Beyond Meat Chicken Tenders in Bajhe (Walnut Sauce),
Serves: 6
Ingredients: 1 packet of Beyond Meat chicken tenders
150g walnuts
4 cloves garlic (mature, not fresh)
10g blue fenugreek
10g dried coriander
5g marigold
Red chili to taste
Salt to taste
300ml pre-boiled water
1 tsp vinegar or pomegranate juice (optional)
Instructions:
You’ll need a good blender for this. Combine all ingredients (except salt and vinegar) and blend until smooth. Slowly add the boiled water to achieve a thick paste. Stir in salt at the end and chili if desired. For extra depth, blend again with a teaspoon of warmed vinegar or pomegranate juice.
Use a wooden spoon when stirring by hand to preserve texture. This sauce pairs wonderfully with Beyond Meat chicken tenders, as well as with baked or fried vegetables like eggplant or cauliflower. A perfect vegan delight.
Vegan Kubdari (Meat Pie)
For the Dough:
900g flour
400ml warm water
1 tbsp yeast
1 tsp sugar
1 tsp salt
1 egg (optional, for non-vegan version)
200g all-purpose flour (for dusting and kneading)
Vegan butter (for glazing)
For the Filling: 1 packet Beyond Meat steak or meat pieces
1 medium onion (finely chopped)
2 cloves garlic (minced)
⅓ tsp ground cumin
¼ tsp ground dill
1 tsp dried coriander
½ tsp blue fenugreek
1 tsp red pepper
Salt to taste
Instructions:
Begin by preparing the dough. It should be slightly firmer than that used for khachapuri. Allow it to rest while preparing the filling.
Sauté the onion and garlic until soft, then add the Beyond Meat pieces and spices. Mix well and let the filling cool.
Divide the dough into equal pieces, roll each into a round shape, and place the filling in the center. Gather the edges and seal tightly, then gently flatten the pie. Bake at 200°C (390°F) until golden brown, brushing with vegan butter for shine.
Dedicated to Nana Janashia, lover of animals.
Blog by Helena Bedwell
