Is a Plant-Based Diet the Secret to Beating Inflammatory Diseases?

From veganuary.com

Chronic inflammation plays a central role in some of the most serious diseases we face, including rheumatoid arthritis, cancer, heart disease, diabetes, asthma and Alzheimer’s.

But many people are finding that the solution to their inflammatory conditions can be found, not in pills and jabs, but in the fruits and veggies on the end of their forks.

Here, we meet some of the people who switched to a plant-based diet and find out how taking part in Veganuary eased their symptoms and changed their lives.

Plant-Based Diet and Eczema

Lucy Schofield, 31 from London used to call herself an “itchy girl”. She suffered with regular eczema flare-ups in her elbow creases and on the back of legs, and even around her eyes when she was under a lot of pressure.

“That was definitely the worst thing – so sore and difficult to hide.” Her sleep inevitably suffered as a result and it inevitably affected her wellbeing and mood. “When George and I first got together, “ she told us, “if we held hands, I’d be worried that he’d think my palms were like lizard skin!”

After staying with her mum who was vegan during a Covid lockdown and learning more about the issues in the dairy industry and how to cook tasty food, Lucy decided to give veganism a try for herself.

She took part in Veganuary 2021. And the unexpected happened… About three weeks into Veganuary, Lucy’s eczema cleared up entirely and she hasn’t suffered with it since.

Research conducted by California Northstate University on inflammatory skin diseases may provide some explanation as to how this occurred. It concluded: “Our findings demonstrate that plant-based foods may improve inflammatory skin diseases by supporting the gut microbiome, exerting anti-inflammatory effects, providing barrier support, and improving glycaemic control.”

And Lucy is not alone.

Plant-Based Diet and Joint Pain

Roz Cant, 44, from Newcastle Upon Tyne had been suffering from debilitating joint pain for a long time. “I was in pain down the right side of my body in my hip, back, knee, wrist and toe joints which got progressively worse over several years,” she told us.

“I had been to the doctors and physio on many occasions and they were not able to offer me any solutions other than exercise and taking painkillers which weren’t helping at that time. I was in pain all the time.”

Roz went online searching for answers and she found out that animal products can cause inflammation.

“I was already vegetarian and decided to cut dairy and eggs out of my diet and to take part in Veganuary.” That was in 2022 and it turned out to be a life-changing one.

“After a few months, I noticed my pain had begun to decrease,” says Roz. “After six months it was at a level where it no longer impacted my daily life and after a year my pain was gone. The terrible impact that dairy and eggs have on the lives of so many animals and the positive personal benefits I have seen mean I will be vegan for life.”

A Plant-Based Diet and Arthritis

Sue Makin, 73 from Chester had been suffering arthritis in her hands for some time. As a keen gardener and painter, this was particularly distressing.

“I had to accept that my hands would always be painful, stiff and swollen-jointed. That I’d have difficulty with my grip and keep dropping things. That holding an artist’s paintbrush or doing heavy gardening would be a much-loved thing of the past.”

That was back in 2017 but when her son went vegan and urged her to watch the same documentaries that had inspired him, she did. And she became vegan too.

“After about three weeks on a vegan diet something became very obvious. All of this was reversing rapidly. Pain had gone from my hands and their strength and flexibility were markedly improved. I’ve been able to return to long hours painting or gardening without pain. I am convinced this is due to the removal of the inflammation caused by dairy products.”

Once again, science backs Sue’s and Roz’s experiences.

A 2019 review of the existing studies concluded: “Several studies have shown that joint pain and other RA [rheumatoid arthritis] symptoms may be modified by dietary factors. Excessive body weight and diets that include animal products (e.g., dairy, red meat) exacerbate the RA symptoms likely due to their pro-inflammatory effects. In contrast, diets rich in vegetables, fruits, and fibre are associated with lower BMI, have anti-inflammatory properties and help reduce pain and inflammation in these patients. Studies have shown that dietary fiber found in these plant-based foods can improve the gut bacteria composition and increase the bacterial diversity in RA patients, potentially reducing inflammation and joint pain.”

Plant-Based Diet and Type 2 Diabetes

Research over the last decade or so is increasingly indicating that type 2 diabetes should be seen as an inflammatory condition. And we have long known that eating a plant-based diet can reduce the risk of type 2 diabetes.

Thankfully, for Andrea Kennard, 62, from Kent, she found her way to Veganuary as a prediabetic and before the disease had done its worst. Andrea took part in Veganuary 2025 and has had an extraordinary experience.

“I’ve gone all whole food now and cook from scratch,” she tells us. “I’ve lost over 6 stone, going from a size 22 to a 10, I no longer have a nap during the day, my bloods are the best results they have ever been, I’ve so much more energy now and do not need all my medication.”

It’s a very happy outcome for Andrea but she found another benefit too. “To top it all, I’m not eating any beautiful animals,” she says. “I just wish I’d done it years ago and not waited.”

A Plant-Based Diet and Asthma

Michelle Mead, 55, Devon, developed asthma when she was just five years old and it has had a profound effect on her whole life.

“It impacts everything, from being able to walk to not even being able to talk in full sentences. It causes coughing and exhaustion although you aren’t able to sleep as you can’t breathe, and having an attack is very frightening.”

Like Roz, Michelle conducted her own research and found studies that indicated a plant-based diet can help with allergies.

“So when I saw Veganuary advertised on social media I decided to give it a try.” And that was the beginning of a very positive change. “Within a couple of weeks I noticed an improvement in my breathing,” Michelle told us. “Within a couple of months, I could reduce my asthma medication and the bruising it had been causing stopped completely. Since then, I have had no further asthma attacks.”

A Plant-Based Diet and Lupus

Kim Washam, 51, from New Jersey took part in Veganuary 2019 and has never looked back. She took part in the hope that a change in diet would provide some relief from the different autoimmune diseases she had developed, as well as the drugs she was given to combat them.

“I was taking medications to treat lupus and rheumatoid arthritis,” she told us, “but I wasn’t happy with the potential side effects of those medications. I didn’t want to be on these meds any longer, so I started my vegan journey and have been feeling great ever since! I am no longer on any medications! Veganuary was a huge influence on my decision to go vegan and I will be forever thankful!”

These powerful, life-changing stories are more than anecdotal. In recent years, study after study has demonstrated the healing power of a plant-based diet and provide insights into why eating whole foods like fruits, veg, grains, berries, nuts and seeds is the key to beating inflammatory conditions.

In 2019, a systematic review by the Max Planck Institute for Human Cognitive and Brain Sciences concluded: “there is an overall robust support for beneficial effects of a plant-based diet on metabolic measures in health and disease… The reason for lower systemic inflammation in plant-based dieters could be due to the abundance of anti-inflammatory molecule intake and/or avoidance of proinflammatory animal-derived molecules.”

A Doctor’s Advice

GP and nutritionist Dr Gemma Newman both eats and promotes a whole food plant-based diet and she explains why.

“A colourful, whole-food plant-based diet naturally helps calm inflammation — the root of many chronic pain conditions. Foods rich in antioxidants and omega-3s like berries, leafy greens, flaxseeds and walnuts, can support the body’s natural healing pathways. Try building meals around lentil stews, veggie curries, or grain bowls packed with vibrant veg and herbs. Eating this way nourishes you from the inside out — soothing inflammation while supporting energy and recovery.”

So, whether you are suffering from asthma or eczema, arthritis or endometriosis, you may see significant improvement by removing inflammatory animal-based foods from your diet and replacing them with plenty of anti-inflammatory plant-based foods.

But just something to note: it is a healthy plant-based diet that has all the magic. An unhealthy diet based around processed foods, and high-fat, sugar and salt, even if it is vegan, may actually make things worse.

https://veganuary.com/plant-based-diet-inflammatory-diseases/

How To Turn Lentil Soup Into A Winter Treat You’ll Crave

From plantbasednews.org

Browned onions, preserved lemon, and bright toppings transform this Mediterranean soup into the bowl that gets you through winter 

Lentil soup has a habit of showing up every winter and tasting exactly the same. It’s filling. It’s affordable. And after the third bowl, it can feel a little flat. In a recent video, Rainbow Plant Life creator Nisha Vora shows how a Mediterranean lentil soup can become layered, rich, and exciting, without adding complexity or expensive ingredients. With a few smart techniques, she turns a familiar pantry dish into something deeply flavourful and definitely worth revisiting.

Vora is known for breaking down cooking fundamentals in a way that feels practical and accessible. A Harvard graduate and former corporate lawyer, she went plant-based before building Rainbow Plant Life into a leading vegan recipe and lifestyle platform. In this video, she focuses on technique over novelty, explaining how timing, heat, and thoughtful seasoning can drastically change the outcome of a classic lentil soup.

Where flavour really begins

Inspired by Mediterranean cooking, the yogurt topping adds acidity and richness to balance the soup's flavours - Media Credit: YouTube / Rainbow Plant Life

Vora starts with the same aromatics most cooks reach for, but she is clear that this stage sets the tone for the entire soup. Onion, carrot, and garlic are familiar, yet how they are handled makes all the difference.

“We have our standard soup aromatics prepped, but my first tip is if you want an actually interesting lentil soup that’s not ordinary, add a fun flavour twist,” she says.

That twist leans Mediterranean. Ground coriander brings warmth. Aleppo pepper adds gentle heat. Preserved lemon peel delivers brightness and complexity.

“They’re essentially lemons that have been fermented in their own juices and salt,” Vora says. “They’re gonna add a super lemony, complex, tangy, salty flavour to the soup that really takes it over the top.”

She uses only the peel, finely chopped, so it blends seamlessly into the base.

Slowing down to build depth

YouTube / Rainbow Plant LifeInstead of chopping herbs directly into the pot, Vora ties bay leaves and thyme into a bouquet garni to infuse the soup with earthy flavours

Once cooking begins, Vora emphasizes patience. She takes time to deeply brown the onions before adding anything else, resisting the urge to rush.

“Wait until your onions brown. Don’t just sweat them for like four or five minutes,” she says. “Taking the time to brown your onions really, really makes a difference in terms of the flavour.”

The onions cook for up to 15 minutes, developing sweetness and depth. Carrots, garlic, and preserved lemon follow, along with spices that are stirred constantly to avoid burning. When needed, she deglazes the pot to capture every browned bit.

Vora also stresses the importance of choosing a broth that tastes good on its own.

“Use a vegetable broth that you actually like the taste of,” she says.

Lentils go in next, along with black pepper and a bouquet garni made from bay leaves and thyme. Instead of chopping herbs directly into the soup, she ties them together.

“It gently infuses the entire soup with the earthy, woodsy aromas of the herbs,” Vora says.

The toppings that change everything

While the soup simmers, Vora prepares simple toppings that she sees as essential to the final experience, not optional extras.

“When you’re making a fairly simple and healthy soup like we are today, I think it’s important to add something a little fun and indulgent,” she says.

She mixes fresh herbs with lemon zest, olive oil, and flaky salt to create a bright herb oil. She also prepares a quick yogurt sauce using plant-based yogurt, lemon juice, salt, and pepper.

“It’s kind of like topping your chili with some sour cream except with a Mediterranean twist,” she says.

Together, these toppings add contrast, acidity, and richness to the bowl.

Finishing touches that pull it together

Once the lentils are tender, Vora removes the bouquet garni and adds nutritional yeast to boost savouriness.

“A lot of lentil soups are kind of lacking in that savoury umami quality,” she says.

She finishes with a generous squeeze of lemon juice, reinforcing the brightness layered throughout the dish. Served with crusty bread and topped with herb oil and yogurt sauce, the Mediterranean lentil soup feels complete and intentional.

By focusing on technique instead of shortcuts, Vora shows how lentil soup can move beyond routine winter cooking and become something you actually look forward to eating.

You can find more plant-based recipes and lifestyle tips on the Rainbow Plant Life YouTube channel.

https://plantbasednews.org/lifestyle/food/turn-lentil-soup-into-a-winter-treat/

McDonald’s is set to axe 80% of its vegan and vegetarian options in the UK

From themanc.com

The only plant-based option it will continue to serve is the McPlant 

                                                                                                Credit: Road Ahead (via Unsplash)

McDonald’s is set to remove nearly all of its vegan and vegetarian options from the UK menu, according to reports.

We may be in what is known to some as Veganuary, but one of the world’s leading fast food chains has reportedly made the decision to drastically cut back on the selection of plant-based and meat-free options on its UK menu, appearing to align with the trends that show a decline in veganism overall.

McDonald’s is known for offering those who choose not to eat meat a choice of different options – from its Veggie Dippers to the popular McPlant burger.

But from the start of next month, only one options is apparently set to remain on the menu.

In a decision that seems to already be making fans on social media ‘furious’, McDonald’s has revealed that it will stop selling Veggie Dippers, Veggie Dipper Happy Meals, Spicy Veggie Wraps, and Vegetable Deluxe sandwiches.

All that remains will be the vegan McPlant Burger – which McDonald’s says still remains popular with steady sales.

According to reports in various outlets like the Daily Mail and Sky News, McDonald’s says it had reviewed feedback and sales data in order to make the decision.

                                McDonald’s is set to axe 80% of its vegan and vegetarian options in the UK / Credit: McDonald’s UK

A spokesperson for McDonald’s UK told the Daily Mail: “We’re always listening to our customers to help inform and evolve our menu. After reviewing feedback, alongside the sales data of our Veggie Dippers, it’s clear this product does not match the appeal of McPlant for our vegetarian customers.

“That’s why we’ve made the decision to remove them from the menu, as we focus on developing better vegetarian options that meet our high standards. 

“While McPlant remains a firm fan favourite and will continue to be the go-to choice for our vegetarian and vegan customers, we recognise these changes may be disappointing for some.”

If this statement is anything to go by though, it does appear that the McPlant won’t stay the only vegan option on the menu forever, as the fast food chain has indicated that it is looking at introduction others in the future.

“We are actively learning from other markets to understand which vegetarian and vegan options are proving most popular and exploring exciting new offerings that we know customers will love,” the spokesperson’s statement concluded.

The Veggie Dippers, Veggie Dipper Happy Meals, Spicy Veggie Wraps, and Vegetable Deluxe sandwiches will be removed from the McDonald’s menu in the UK on 3 February.

https://themanc.com/trending/mcdonalds-is-set-to-axe-80-of-its-vegan-and-vegetarian-options-in-the-uk/

What nobody warns you about vegan baking until you've ruined something expensive

From vegoutmag.com

By Avery White

The lessons that stick with you are the ones that cost you a batch of high-end tahini or three hours of your Saturday afternoon 

I still remember standing in my kitchen, staring at what was supposed to be a show-stopping tahini chocolate torte. I'd used the good tahini, the $18 jar from the specialty store.

The Belgian chocolate. The organic coconut cream. And what I had in front of me was a dense, oily puck that tasted vaguely of regret.

That was five years ago, and I've since learned that vegan baking has a learning curve nobody really talks about. We share the successes, the Instagram-worthy layer cakes, the perfectly risen muffins.

But the failures? Those expensive, frustrating, "what went wrong" moments? Those stay in our kitchens, quietly teaching us lessons we had to learn the hard way.

Aquafaba is not the miracle it seems (at first)

When I first discovered aquafaba, the liquid from canned chickpeas that whips into peaks like egg whites, I thought I'd found the holy grail. Every vegan baking blog raved about it. So I dumped it into everything.

Here's what took me three failed pavlovas to understand: aquafaba is temperamental. The liquid from different brands varies wildly in protein content.

Some whip beautifully; others never hold their shape. Temperature matters. A single drop of fat will collapse your peaks faster than you can say "meringue."

The expensive lesson? I'd bought high-end vanilla bean paste and folded it into my aquafaba before realizing the tiny amount of oil in the paste would sabotage everything.

Have you ever watched $12 worth of vanilla slowly deflate into a puddle? It's humbling.

Not all plant milks behave the same way

Early in my vegan baking journey, I treated plant milks as interchangeable. Oat, soy, almond, coconut, whatever was in the fridge. This works fine for your morning coffee. It does not work fine for buttermilk biscuits.

Soy milk curdles predictably when you add acid, creating that tangy buttermilk effect that makes biscuits tender.

Almond milk? It separates into a watery mess. Oat milk works but produces a slightly gummy texture in some recipes. The protein and fat content of plant-based milks varies dramatically, and those differences show up in your final product.

I learned this after ruining a batch of scones I was making for Marcus's birthday breakfast. The almond milk curdled into something resembling cottage cheese, and the scones came out tough and sad. Now I keep soy milk specifically for baking, even though I prefer oat in my coffee.

Coconut oil has a personality

Coconut oil seemed like the perfect butter substitute. Solid at room temperature, creamy when beaten, vegan by nature. What I didn't anticipate was how dramatically it responds to temperature changes.

In my old apartment, the kitchen ran cold in winter. My coconut oil would seize up mid-recipe, turning from smooth to grainy in seconds. In summer, it melted before I could cream it with sugar. The result was either greasy cookies that spread into puddles or dense, crumbly ones that fell apart.

The expensive mistake here was a triple batch of holiday cookies for a party.

I'd bought high-quality refined coconut oil, measured everything perfectly, and watched in horror as the dough turned into an oily, unusable mess because my kitchen was too warm. That was $30 in ingredients and an emergency run to the store for backup dessert.

Egg replacers are not created equal

Flax eggs, chia eggs, commercial egg replacers, mashed banana, applesauce, silken tofu. The vegan baking world offers dozens of egg substitutes, and here's the truth: each one does something different, and using the wrong one will cost you.

Flax eggs add binding but no lift. Banana adds moisture and sweetness but makes everything taste like banana. Commercial egg replacers work for some recipes and fail spectacularly in others. I once used a flax egg in a recipe that needed the lift of a real egg, and my cake came out approximately two inches tall.

What I wish someone had told me: eggs do multiple jobs in baking. They bind, they leaven, they add moisture, they create structure. Before substituting, ask yourself what job the egg is doing in that specific recipe. It would have saved me from the Great Pound Cake Disaster of 2021.

Gluten-free and vegan together is advanced chemistry

When a friend with celiac disease came for dinner, I confidently announced I'd make a gluten-free vegan chocolate cake. How hard could it be? I'd been vegan baking for years.

Very hard, it turns out. Gluten provides structure. Eggs provide structure. Remove both, and you're essentially asking a pile of ingredients to hold itself together through sheer willpower.

Research on gluten-free baking shows that achieving proper texture requires careful balance of starches, binders, and hydration levels.

That cake cost me two attempts and about $40 in specialty flours before I produced something edible. The lesson? Respect the chemistry. Some baking challenges require more research and practice than enthusiasm alone can provide.

Final thoughts

Every ruined batch has taught me something I couldn't have learned from a blog post or cookbook. The failures stick with you in ways the successes don't. They make you pay attention, ask questions, understand why something works instead of just following instructions.

If you're new to vegan baking, expect to waste some ingredients. Budget for it, emotionally and financially. And when you pull something disappointing from the oven, remember that you're not failing. You're learning the hard way, which is often the only way these lessons truly stick.

What's the most expensive vegan baking mistake you've made? I'd genuinely love to know I'm not alone in the tahini torte tragedy.

https://vegoutmag.com/food-and-drink/s-st-what-nobody-warns-you-about-vegan-baking-until-youve-ruined-something-expensive/

47% of UK Vegans Consider Incompatible Diets a Relationship Dealbreaker

From vegconomist.com

New research conducted by Redefine Meat ahead of Valentine’s Day has found that 20% of Brits consider it a dating or relationship dealbreaker if their partner’s diet is incompatible with their own. This figure rises to almost half (47%) among vegans.

Couples with different dietary preferences cite several potential turnoffs, including having their partner make fun of or dismiss their dietary choices (48%, rising to 56% among women). 33% are upset when a partner doesn’t make the effort to cater to their diet or avoids eating together because of food differences.

Photo: Jack Sparrow on Pexels

Meanwhile, 27% of respondents find it unattractive if a partner refuses to compromise when planning meals; this rises to 36% among those under 30. 23% dislike it when their partner is closed-minded about trying new foods.

A quarter of couples say they are juggling different diets, such as veganism,
vegetarianism, pescatarianism, or meat-eating. 37% say they love it when their partner or date cooks for them, while 34% like to cook for their significant other.

“Shared food values are a key part of relationship compatibility”

Redefine Meat believes its range of New-Meat products could provide a potential Valentine’s Day solution for couples with different diets. New-Meat is animal-free, but is claimed to offer the same taste, texture, and sensory experience as traditional meat.

“When it comes to Valentine’s Day date nights at home, you want dishes that impress, taste amazing, and work for both plant-based and meat-eating diners,” said Daniel Ferreira, Culinary Innovation Lead at Redefine Meat. “With 47% of vegans saying an incompatible diet is a deal breaker, it’s clear that shared food values are increasingly a key part of relationship compatibility. Redefine Meat provides an amazing alternative suitable for both – compromise doesn’t have to mean less flavour.”

https://vegconomist.com/studies-numbers/uk-vegans-consider-incompatible-diets-relationship-dealbreaker/

Remembering 2016, the Year That Changed Vegan Food Forever

From vegnews.com

From Impossible Burgers to vegan mayo and non-dairy Ben & Jerry’s, here are the biggest plant-based milestones that made 2016 a defining year for veganism

If you’ve been on social media this month, you may have noticed that, collectively, everyone seems to have decided it’s 2016 again. Many are enjoying the chance to reflect on where they were a decade ago, throwing it back to the fashion, makeup, and meme trends of the era.

Let’s be honest, though. In reality, 2016 was far from a perfect year. There were major political shifts, including Donald Trump winning his first term in the White House and the UK voting for Brexit.

Still, there was plenty of good news, too. It was the year of the Rio Olympics, Beyoncé’s Lemonade, the first season of Stranger Things, and the Gilmore Girls reboot.

There were also some exciting developments in the vegan world, and we remember 2016 as a year filled with hope for the plant-based future ahead. Here, we’re embracing the nostalgia and taking a look back at what life was like a whole decade ago.

Wendy’s

1Wendy’s trialled a vegan-friendly burger

In 2016, Wendy’s continued testing its Black Bean Burger, which first launched in 2015, signalling that it was listening to growing demand for more meat-free options. The burger was vegetarian, but it could be ordered fully vegan by skipping the cheese and sauce.

It was an exciting move from the fast-food world, but unfortunately, we are still waiting for Wendy’s to deliver a truly solid vegan burger option. What are you waiting for, Wendy’s? Here’s hoping that by 2036, we’ll be celebrating an entirely plant-based menu.

2Starbucks started offering almond milk

It might seem difficult to believe now that we’re living in a world of Hazelnut Oatmilk Shaken Espressos and Caramel Frappuccinos that can be made with any dairy-free milk you like (for no extra charge!), but there was a time when Starbucks didn’t even offer almond milk. Thankfully, that all changed in 2016. 

Ben & Jerry’s

3Ben & Jerry’s first vegan flavours hit the market

If you browse through Ben & Jerry’s ice cream flavours today, you’ll find a wide range of non-dairy pints. We’re talking everything from Non-Dairy “Milk” & Cookies to Cherry Garcia, Oatmeal Dream Pie, and Phish Food.

But back in 2016, Ben & Jerry’s was just getting started with its dairy-free line. We were beyond excited when the beloved ice cream brand unveiled its first four vegan flavours that year: PB & Cookies, Coffee Caramel Fudge, Chocolate Fudge Brownie, and Chunky Monkey.

Ten years ago, it would have felt like a pipe dream that the brand would go on to offer 16 non-dairy options. What a time to be alive.

Impossible Foods

4The Impossible Burger debuted

The Impossible Burger from Impossible Foods already feels like a plant-based classic. These days, it’s so widely available that you can pick it up at Walmart or order one at Burger King.

But compared to conventional burgers, this vegan patty is still relatively new, having debuted just 10 years ago. That context matters, especially when it can feel like the vegan market is slowing down. In reality, it’s still finding its footing.

5Tyson Foods started investing in plant-based meats

This one was major. It was hard to wrap our heads around the idea of a meat giant taking an interest in plant-based food, but that’s exactly what happened when Tyson Foods launched a $150 million investment fund dedicated to alternative proteins, food waste solutions, and innovation. One of the brands it backed was California-based Beyond Meat.

What would have shocked us even more at the time? The fact that Tyson Foods would later go on to launch its own line of vegan meats.

Daiya

6Brands like Gardein, Vegenaise, and Daiya were crowned in the VegNews Veggie Awards

One way to understand the most popular brands of 2016 is to look back at our annual Veggie Awards. These awards highlight the most exciting brands for our readers, and ten years ago, some of the winners included Gardein for Favourite Meat, Daiya for Favourite Staple Cheese, and Vegenaise for Favourite Condiment.

Who knows what 2026 will bring, but in 2025, similar honours went to Violife and Beyond Meat. Gardein and Vegenaise still took top spots in the Best Chicken and Best Condiment categories, though. Some things never change, and honestly, why would we want them to?

7
Oprah asked everyone to go meat-free

Oprah Winfrey is one of those celebrities people listen to, look up to, and admire, so when she chose to discuss veganism and Meatless Mondays on Super Soul Sunday in 2016, it was a big deal. After the episode aired, she even took to Twitter to encourage her 33.5 million followers to go meat-free.

“We are in a moment—are we not?—where there is an awakening to a new way of bringing consciousness to how we treat animals around us,” Winfrey said to Wayne Pacelle, who was the President of The Humane Society of the United States at the time.

Since then, Winfrey has spoken about plant-based eating on a few occasions. In 2019, for example, she took on Suzy Amis Cameron’s challenge to eat one plant-based meal a day for 30 days.

Hellmann’s

8Hellmann’s launched vegan mayonnaise

In 2016, our readers voted Vegenaise the best vegan condiment on the market, but Hellmann’s was not about to sit back and let vegan brands have all the glory. That same year, it launched its first egg-free mayonnaise, complete with noticeably different packaging. Today, the brand offers several vegan mayonnaise options, clearly labelled vegan or plant-based, in both jars and squeezy bottles.

In fact, the vegan mayo market is bigger than ever. Some have even speculated that its success could help revive the broader vegan market. We’ll take an extra dollop, please.

9Major studies came out in support of plant-based living

New and exciting products are one thing, but when it comes to pushing plant-based innovation forward, strong research is just as vital for moving the needle.

In 2016, several studies made headlines, including one from the University of Oxford that suggested plant-based diets could reduce greenhouse gas emissions by two-thirds and save up to 8 million lives by 2050.

Over the past 10 years, there have thankfully been many impactful studies supporting a shift toward plant-based living. 

10The online world started to embrace veganism in a big way

One way to measure how successful a movement is becoming? Look to the internet, of course.

In 2016, “vegan” was the most Googled dietary term in Australia, vegan memes increased by nearly 7000 percent, and even our emojis got more vegan-friendly. It was a sign of the times. Veganism was here to stay. 

https://vegnews.com/2016-vegan-food