EnvironmentMoneyVeganismBank of England

Vegetarians Are Not Happy About The UK's New Animal Fat-Filled Money

The new bills are stronger and more secure, but not animal-friendly.
Open Image Modal
By 

Deputy Editor, Trends, HuffPost

|

Strict vegetarians in the United Kingdom may find their currency options becoming more limited.

The Bank of England said on Twitter Sunday that the new plastic £5 note, which entered circulation in September, contains “trace” amounts of animal fat in the form of tallow.

Tallow is typically rendered from cattle or sheep — though it can also come from pigs or horses — and is used in products like soaps and candles.In this case, tallow is present in the polymer material that the notes are made from. 

An online petition is demanding that the bank stop using tallow in the bill’s production, noting it could be a problem for millions of vegetarians, including those, like Jains and some Hindus, who eschew meat for religious reasons. As of Tuesday, the petition had more than 65,000 signatures.

Some Hindu leaders in the U.K. are planning to discuss banning the new notes from temples, the BBC reports.

The Bank of England is touting the new notes, which feature former Prime Minister Winston Churchill, as being stronger, longer lasting and more secure than paper money. They plan to roll out a polymer 10-pound note, featuring author Jane Austen, in 2017 and a new 20-pound note featuring artist JMW Turner by 2020.

UPDATE: Nov. 11 ― The Bank of England has said they are looking into “potential solutions” to the animal fat problem, according to the BBC.

CORRECTION: An earlier version of this story stated the Bank of England plans to roll out a 1-pound note featuring Jane Austen. In fact, it will be a 10-pound note.

9 Vegetarian Casseroles Even Meat Eaters Will Love
Another Reason to Love the Tiny Little Superseed(01 of09)
Open Image Modal
This simple quinoa bake, from Minimalist Baker's Everyday Cooking, by Dana Shultz, is packed with vibrant produce yet still delivers that warm, wintry, comfort-food vibe. You cook quinoa in vegetable broth to give the seeds rich flavor, and the dish gets a woodsy, earthy taste from roasted butternut squash and mushrooms. Dark green kale brings even more nutrition and a burst of color.

Get the recipe: Butternut Squash, Kale and Quinoa Bake (credit:Dana Shultz)
A Revised Rendition of Everyone's Favorite Savory Pie(02 of09)
Open Image Modal
These potpies, made with a hearty mix of mushrooms, barley and white beans, are just as delicious as the traditional chicken version -- but won't leave you in a food coma. You top each one with phyllo dough, which is a quicker, flakier and lighter alternative to the usual butter-heavy dough.

Get the recipe: Vegetable-Barley Potpies (credit:Andrew Purcell)
The Rice Dish with Unexpected Flavor(03 of09)
Open Image Modal
We don't often see traditional Asian ingredients in casseroles, yet they come together just as beautifully in the oven as they do in the more traditional stove-top method of cooking. This flavorful dish starts with a layer of cooked brown rice. Next comes a tasty combination of sautéed Swiss chard, onion and ginger mixed with coconut milk, soy sauce and a dash of sesame oil. On top of that, you crack eggs and bake just until the whites are set; when they come out of the oven, the bright yellow yolks look stunning against the greens.

Get the recipe: Sesame Baked Eggs (credit:Leann Mueller)
A Twist on Deep-Dish Pizza (Minus the Grease)(04 of09)
Open Image Modal
Ground polenta -- aka corn grits -- is an underutilized secret weapon for busy cooks. Long a staple in southern Italy and the American South, it's cheap and wildly versatile, and the uncooked version will keep in the pantry or refrigerator in an airtight container for up to a year. In this flavorful recipe from Georgina Fuggle's Take One Pot, you cook the grain until it thickens into a soft cake, and then top it with thinly sliced mushrooms, cherry tomatoes and crumbled feta. Under the broiler, the tomato skins burst, the mushroom wilts and the cheese melts; the results are savory and tangy.

Get the recipe: Polenta Bake with Tomato, Feta and Mushrooms (credit:Tara Fisher)
A Mac 'n' Cheese with Some Heft (and Pep)(05 of09)
Open Image Modal
This version of the traditional pasta-and-cheese casserole includes colorful and good-for-you broccoli florets and sun-dried tomatoes; a rich medley of cheddar, Gruyère and Gouda; and just a touch of cayenne. The grown-up additions turn a simple comfort food into a gourmet delight.

Get the recipe: Lunch Lady Doris's Spicy Mac and Cheese (credit:Thinkstock)
A Risotto with a Salad's Worth of Greens(06 of09)
Open Image Modal
You could call it a lazy woman's risotto -- but this cheesy Italian entrée or side is a lot quicker to make and just as tasty as the classic Arborio rice dish (plus, it has a healthy dose of leafy greens). After sautéing an onion, the grains, wine and vegetable broth, you stir in 2 cups of spinach and grated Parmesan, and then transfer everything to a baking dish. Slide it into the oven, and 35 minutes later you've got a hot and bubbly meal.

Get the recipe: Spinach and Risotto Casserole (credit:Thinkstock)
The Garden Lasagna (That's So Not Garden Variety)(07 of09)
Open Image Modal
A handful of spinach leaves does not a vegetarian lasagna make -- which is why this take, exploding with veggies, is so wonderful. It's made with two eggplants, six zucchini, five portobello mushrooms and two red onions. Plus, the recipe has an additional healthy twist, suggesting cottage cheese instead of ricotta.

Get the recipe: Vegetarian Lasagna (credit:Thinkstock)
The Reason We Cannot Resist Butternut Squash and Sage(08 of09)
Open Image Modal
Butternut squash and sage are a tried-and-true pairing; together, they deliver rich flavor that rivals that of sausage or smoked meat. This recipe has you mix roasted cubes of the winter vegetable with penne pasta and a sauce made from Fontina, blue cheese, Pecorino Romano and Parmesan. A sage-bread-crumbs topping adds delightful texture.

Get the recipe: Penne Pasta Quattro Formaggi with Butternut Squash and Sage (credit:Paige Green)
A Breakfast, Lunch or Dinner Bake(09 of09)
Open Image Modal
Okay, this last one isn't technically a casserole, but it is a one-dish meal that you bake -- and it happens to be brimming with fresh zucchini. And although it cooks in a pie dish, the assembly doesn't involve rolling out dough, since the shredded vegetables, eggs, baking mix (such as Bisquick) and cheddar cheese form the crust on their own.

Get the recipe: Savory Zucchini Pie (credit:Ron Manville)

Our 2024 Coverage Needs You

As Americans head to the polls in 2024, the very future of our country is at stake. At HuffPost, we believe that a free press is critical to creating well-informed voters. That's why our journalism is free for everyone, even though other newsrooms retreat behind expensive paywalls.

Our journalists will continue to cover the twists and turns during this historic presidential election. With your help, we'll bring you hard-hitting investigations, well-researched analysis and timely takes you can't find elsewhere. Reporting in this current political climate is a responsibility we do not take lightly, and we thank you for your support.

to keep our news free for all.

Support HuffPost
Suggest a correction
|
Submit a tip