THIS Fillet Steak launches with fresh new look for the brand

From veganfoodandliving.com

Plant-based steak night is getting an upgrade with the launch of the new THIS™ Fillet Steak, offering a high-protein, beef-free alternative

THIS™ has unveiled a sophisticated new look with the launch of its plant-based Fillet Steak, and it promises “big steak energy.”

Presented in darker, more premium packaging than we’re used to, THIS™ Fillet Steaks are designed to offer a deliciously juicy and meaty texture that the brand says looks and tastes just like steak, only plant-based.

With 31 grams of protein per steak and a refreshingly short ingredients list, this steak is also low in saturated fat and a source of fibre, iron and vitamin B12. This makes it a healthier alternative to steak, and a great choice for a high-protein weeknight treat.

THIS™ Fillet Steak will launch in Tesco from 13th April, and will appear in Asda, Waitrose, and Sainsbury’s over the following weeks.

THIS™ vegan Fillet Steaks

Inside each pack of THIS™ Fillet Steak are two 110-gram steak-style fillets made from wheat and soya protein. They’re peppercorn-marinated and develop crisp, charred edges when cooked. With a succulent, fibrous texture, they aim to deliver everything a steak-lover craves.

The easiest way to serve it is by pan-searing and serving with chips or slicing it onto a salad. But for aspiring chefs, this versatile vegan steak can be used in Wellingtons, pies, ragù and anything else you’d use a traditional fillet for. They can even be cooked on the barbecue when the weather starts to heat up.

While plant-based fillet steaks are nothing new, THIS™ believes that its new steaks are the first to truly deliver on texture, taste, and price point.

In a statement sent to Vegan Food & Living, Mark Cuddigan, CEO of THIS™ explained why THIS™ Fillet Steak is set to change the game. “It’s tender, rich and is priced so everyone can enjoy it,” he said, calling the steak “the missing piece the market has been searching for.”

“Most people wouldn’t believe it’s not beef,” he added.

The new fillet steak can be served in anything you'd use animal-based fillet steak for. Photo © THIS™

THIS is rebranding

The launch of the steaks marks the beginning of THIS’s brand new look. Starting with the Fillet Steaks, the brand will roll out its new logo and colour palette across its range of products. This is set to be a complete overhaul for the brand, with the well-known THIS™ cloud packaging removed in favour of a darker look, intended to appeal to foodies with a more premium design.

In addition to the upgraded logo and pack design, THIS™ will launch new food photography that it says “lets the products do the talking.”

This may not be the only update on the horizon, as new EU legislation surrounding meat-related names for plant-based products could mean the word “steak” has to be dropped from the new product’s name.

Vegan Food & Living has reached out to THIS™ for a statement on just what the plan might be.

https://www.veganfoodandliving.com/news/this-fillet-steak-new-look-brand/

Opinion: ‘Vegan leather’ isn’t as sustainable or eco‑friendly as brands might claim

From theconversation.com

In a high-end fashion store or luxury car showroom, the term “vegan leather” sends a strong message of quality. For many shoppers, it promises the look and feel of real leather without using animal skins. As brands move away from animal leather, “vegan” has come to suggest something that is both kinder to animals and better for the planet.

However, the reality is more complicated. While these materials remove animal products, they often replace one environmental problem with another. Vegan leather is not one material, but a broad label that covers everything from plastic coatings to plant-based surfaces, which is why regulators are starting to question vague green claims.

The appeal of leather alternatives is easy to understand. Concerns about animal welfare, climate change and deforestation have pushed shoppers and brands towards options that seem more responsible.

As a result, “vegan leather” is often seen as the better choice – even though how long it lasts, and where it ends up, is rarely questioned.

                                                                               Alfonso Ramirez/Unsplash

The rise of synthetic hide

For decades, these materials were known as “pleather” or vinyl. Today, better finishes have turned thin plastic films into convincing leather lookalikes.

Most vegan leathers consist of polyurethane (PU) or polyvinyl chloride (PVC) coatings bonded to fabric backings. They are waterproof and easy to emboss, but they are also petroleum-derived plastics.

When the surface of a PU‑coated bag cracks or peels, the damage is more than cosmetic. As the coating breaks down, it sheds microplastics into the environment.

                  The peeling that happens with fake polyurethane leather is a source of microplastic pollution. Author supplied

The plastic underneath the plants

In response to concerns about plastic, new fake leather materials have been developed from pineapples, mushrooms, apples, grapes and even cacti. These bio-based options are often sold as the sustainable answer.

However, using a plant does not automatically make a product better for the environment.

The issue lies in how these materials are made. A “pineapple leather” shoe may be praised for its plant fibres, but those fibres are usually held together with plastic resins to make the material durable.

The result is a mixed material that cannot be recycled in Australia, even though marketing often focuses on the plant ingredient and hides the plastic underneath.

Plant leather doesn’t last long

A key challenge with many vegan leather alternatives is strength. Raw plant fibres are too weak to handle the repeated wear and pressure faced by shoes, bags and car seats. To improve performance, manufacturers layer plant materials onto plastic binders or polyester backings.

Even then, many of these materials break down sooner than real leather and cannot be properly repaired. Traditional leather can be conditioned, patched and allowed to age over time, but plant-based alternatives tend to fail once the surface coating cracks or peels.

A mushroom- or apple-based bag also cannot be composted because of the plastic beneath its surface, meaning it reaches disposal much sooner. Some plant-based vegan leather products have reported lifespans of as little as two years.

This points to a broader issue. In a circular economy that prioritises reuse, repair and material recovery, sustainability is about keeping products in use and at their highest value for as long as possible.

Brands must walk the talk

The problems hidden by elusive marketing labels are becoming harder to ignore. The Australian Competition and Consumer Commission (ACCC) has made it clear broad labels such as “sustainable” or “eco-friendly” must be backed up with evidence.

If brands use the word “vegan” to suggest lower environmental impact, they must be able to prove that claim by looking at the product’s full life cycle.

At the same time, the Productivity Commission’s 2026 inquiry into the circular economy highlights Australia’s growing problem with products that cannot be recycled. As product stewardship schemes expand, durability, recyclability and what happens to a product at the end of its life will matter as much as animal welfare.

The ethical distinction

None of this means animal leather comes without environmental or chemical costs. These include methane emissions from livestock and the toxic chemicals used in tanning. For many consumers, avoiding animal-derived materials is still an important ethical choice.

However, “vegan” and “sustainable” are not the same thing. One describes what has been left out of a product, while the other describes how that product performs over its entire life. Treating the two as interchangeable can replace meaningful progress with reassuring labels.

The takeaway is a call for material honesty. Sustainability can’t be reduced to a single word or ingredient. It’s measured by how long a product stays useful before it needs to be thrown away. A bag that avoids animal materials but breaks down within a few years simply creates waste sooner.

If vegan alternatives are going to be sustainable, they must be designed to last. Sustainability is measured in years of use, not words on a tag.

https://theconversation.com/vegan-leather-isnt-as-sustainable-or-eco-friendly-as-brands-might-claim-278548 

10 Lazy Vegan Dinners That Still Feel Like Real Food

From plantbasednews.org

With a few ingredients and little effort these lazy vegan dinners are still nutritious and wholesome 

Some nights you want dinner to be simple without relying on snacks or ultra-processed food. These lazy vegan dinners prove that low-effort meals can still feel like real cooking. With a few ingredients and straightforward methods, it’s easy to put together something warm, filling, and plant-based.

The recipes in this list focus on dishes that require minimal prep and simple techniques. Many come together in one pan, a skillet, or a tray in the oven. You’ll find pastas, stews, and hearty bowls that rely on pantry staples like beans, tofu, vegetables, and pasta for substance and protein.

Each recipe keeps the process manageable while still delivering balanced meals. Think saucy pasta bakes, traybakes loaded with vegetables and chickpeas, and cozy one-pot dinners that don’t require constant attention. If you want meals that are practical, nourishing, and easy to get on the table, these recipes offer a good place to start.

Creamy 10-minute vegan chickpea bowl

Romy LondonThis chickpea bowl is the ultimate lazy dinner recipe

Starting off this list of lazy vegan dinners is this creamy vegan chickpea bowl by Romy London. Chickpeas simmer with tomatoes, garlic, and spinach. Vegan cream cheese melts into the sauce and creates a rich base. Serve with toasted bread.

Find the recipe here.

Gnocchi, aubergine, and chickpea traybake

Natlicious FoodGnocchi is hugely popular and often accidentally vegan

Next, try this gnocchi, aubergine, and chickpea traybake by Natlicious Food. Everything cooks together in the oven with tomato passata, garlic, herbs, and harissa. Soft gnocchi and roasted vegetables finish with crumbled plant-based feta.

Find the recipe here.

Biscuit vegan ‘chicken’ pot pie

The Curvy CarbivoreHave this American recipe on hand when you need to serve a crowd

For a crowd, make this biscuit vegan ‘chicken’ pot pie by The Curvy Carbivore. Potatoes, mixed vegetables, broth, and dairy-free milk form a thick filling. Vegan chicken adds texture. Biscuits bake on top and absorb the sauce underneath.

Find the recipe here.

Harissa tofu veggie traybake

BOSHMake this traybake for a warming and relaxed meal

This harissa tofu veggie traybake by BOSH! is another easy dinner idea. Tofu, chickpeas, peppers, onions, and courgette roast together with a spiced harissa marinade. A blended cashew cream finishes the dish and balances the heat.

Find the recipe here.

Vegan no shrimp curry

Clay Williams and Angie VasquezThis vegan shrimp curry is an excellent choice for an easy meal

If you like vegan seafood, you can make this vegan no shrimp curry by Charlise Rookwood for dinner. Vegan shrimp cooks with onion, tomato, ginger, garlic, and curry leaves. Homemade curry powder and coconut oil build a spiced Mauritian-style sauce.

Find the recipe here.

Vegan cheesy haricot beans and leeks skillet

Romy LondonThis dish comes together with a handful of ingredients

Romy London’s vegan cheesy haricot beans and leeks skillet is another great option. Leeks cook with garlic, sage, miso, and nutritional yeast. Haricot beans simmer in stock until creamy. Melted vegan cheese forms a golden layer on top.

Find the recipe here.

One-pot savoury root vegetable stew

Kate FriedmanMushrooms make this stew extra meaty

From Kate Friedman, this one-pot savoury root vegetable stew is a staple to add to your recipe rotation. Mushrooms, carrots, and turnips cook in a thick sauce. Tomato paste, tamari, and maple syrup create a deep savoury base.

Find the recipe here.

Spaghetti bake with creamy alfredo sauce

Tanya PilgramTomatoey, creamy, and comforting, this saucy spaghetti bake is the perfect mid-week meal

This spaghetti bake with creamy alfredo sauce is completely vegan and comes from Sam Turnbull. Uncooked spaghetti bakes directly in tomato sauce with onion and garlic. A creamy plant-based alfredo sauce spreads over the top before the final bake.

Find the recipe here.

Dairy-free garlic butter chickpea skillet

Romy LondonYou can use chickpea rice or orzo pasta for this recipe

This garlic butter chickpea skillet is another Romy London recipe. Garlic cooks in vegan butter before chickpeas and kale are added. Chickpea rice and vegetable broth bring everything together. Lemon juice and coconut yogurt finish the sauce.

Find the recipe here.

Mushroom and sage pasta

Romy LondonThis family-friendly mushroom pasta dish is super simple to make

The final recipe on this list is Romy London’s mushroom and sage pasta. Tagliatelle mixes with chestnut mushrooms, onion, garlic, and fresh sage. A simple sauce of soy milk and flour thickens in the pan and coats the pasta.

Find the recipe here.

https://plantbasednews.org/veganrecipes/dinner/lazy-vegan-dinners/