7 countries where vegan travellers are treated like royalty

From vegoutmag.com

By AINURA KALAU

Travelling as a vegan used to mean packing protein bars and hoping for the best, but now there are entire cities where plant-based eating is celebrated 

Last month, I travelled to Thailand with two of my girlfriends. One is fully vegan, the other vegetarian, and I eat everything. We'd spent weeks planning the trip, and honestly, I was a little worried about how we'd navigate meals together without anyone feeling left out or frustrated.

Turns out, I had nothing to worry about. Thailand made it ridiculously easy. Every restaurant had multiple plant-based options, street vendors knew exactly what we meant when we asked about fish sauce or eggs, and my vegan friend never once had to settle for a sad salad or plain rice. She ate like a queen the entire trip.

That experience got me thinking about how different it is to travel as a vegan depending on where you go. Some places make it effortless, while others can feel like a constant negotiation. If you're plant-based or traveling with someone who is, these seven countries will make your life so much easier.

1. Thailand

Thai cuisine is naturally full of plant-based dishes, and the Buddhist influence means vegetarian and vegan options are everywhere. You'll find the term "jay" on menus, which indicates food prepared without animal products, including things like garlic and onions.

Street food is where Thailand really shines. You can point to what you want, ask if it has fish sauce or eggs, and most vendors will either confirm or offer to make it without. Pad thai, green curry with tofu, mango sticky rice, fresh spring rolls. The list goes on, and it's all delicious.

Bangkok, Chiang Mai, and the islands all have dedicated vegan restaurants too. But even in smaller towns, you won't struggle to find something good. The food culture here just gets it.

2. India

India might be the easiest country in the world for vegan travellers. A huge portion of the population is vegetarian for religious and cultural reasons, and many regional dishes are naturally vegan.

You'll find everything from dosas and idlis in the south to chana masala and aloo gobi in the north. Dairy is common, so you'll need to ask about ghee, paneer, or yogurt, but most cooks are happy to adjust. The concept of plant-based eating is so deeply embedded that it doesn't feel like a special request.

I have a friend who spent three months backpacking through India as a vegan, and she said it was the first time in her life she didn't have to explain herself. Restaurants list "veg" and "non-veg" right on the menu, and even street vendors understand what you're asking for. She still talks about the food like it was a religious experience.

3. Taiwan

Taiwan's Buddhist culture has created a massive vegetarian food scene, and much of it happens to be vegan. You'll see the word "su" on signs, which means vegetarian, and many of these places serve entirely plant-based meals.

Night markets are a goldmine. You can find everything from vegan dumplings to stinky tofu to fresh fruit smoothies. The variety is incredible, and the prices are low. I've heard from multiple people that Taiwan spoiled them for vegan travel because it set the bar so high.

Taipei alone has hundreds of vegetarian restaurants, and even in smaller cities, you'll have no trouble finding something. The food is flavourful, creative, and easy to access no matter where you are.

4. United Kingdom

London has become a major hub for plant-based eating. You'll find vegan options at nearly every restaurant, from high-end spots to casual chains. Pubs now serve vegan fish and chips, Indian takeaways have extensive vegan menus, and supermarkets stock more plant-based products than I've seen anywhere else.

The shift happened fast. Just five years ago, vegan options were limited to a few specialty spots. Now it's mainstream. Cities like Brighton, Bristol, and Manchester are also incredibly vegan-friendly, with entire neighbourhoods dedicated to plant-based food.

British culture has embraced this change in a way that feels permanent. It's not a trend anymore. It's just part of how people eat.

5. Germany

Berlin is often called the vegan capital of Europe, and for good reason. The city has hundreds of fully vegan restaurants, cafes, and bakeries. You can get vegan currywurst, doner kebabs, burgers, pastries, and even traditional German dishes like schnitzel and sausages, all plant-based.

What I love about Germany is how normalized it is. You don't get strange looks for asking about vegan options. Supermarkets have entire aisles dedicated to plant-based products, and even small towns have at least a few vegan-friendly spots.

HappyCow, a popular vegan restaurant guide, consistently ranks Berlin as one of the top cities in the world for plant-based dining. The infrastructure is there, and the quality is high.

6. Indonesia

Bali has become a paradise for vegan travellers. Ubud, in particular, is packed with plant-based cafes and restaurants serving everything from smoothie bowls to raw vegan desserts to traditional Indonesian food made without animal products.

Tempeh and tofu are staples in Indonesian cuisine, so you're already starting from a good place. Many dishes are naturally vegan or can easily be made that way. The food is fresh, colourful, and full of flavour.

Outside of Bali, Java and other islands also have strong vegetarian traditions tied to local customs and religions. You'll need to ask about fish sauce and shrimp paste, but once you do, most places are happy to accommodate.

7. United States (West Coast)

California, Oregon, and Washington have some of the best vegan food scenes in the world. Los Angeles, San Francisco, Portland, and Seattle all have thriving plant-based communities with restaurants that rival anything you'd find internationally.

The variety is what stands out. You can get vegan sushi, Mexican food, Italian, Ethiopian, soul food, bakeries, ice cream, you name it. These cities treat plant-based eating as completely normal, and the quality is consistently high.

I know the U.S. doesn't have the same reputation as some of these other countries, but if you stick to the West Coast, you'll eat incredibly well. The food is innovative, the portions are generous, and you'll never feel like you're missing out.

Final thoughts

Traveling as a vegan used to mean packing protein bars and hoping for the best. Now, there are entire cities and countries where plant-based eating is not only accepted but celebrated.

If you're planning a trip and want to make sure you'll eat well, these seven countries won't let you down. The food is good, the options are plentiful, and you won't spend half your vacation explaining what vegan means.

And if you're not vegan but you're traveling with someone who is, picking one of these destinations will make the trip smoother and more enjoyable for everyone. Good food brings people together, and these places know how to do it right.

https://vegoutmag.com/travel/a-7-countries-where-vegan-travelers-are-treated-like-royalty/

Vegetarian Society Reports ‘Significant Rise’ In Brands Adopting Plant-Based Certification

From plantbasednews.org

The Vegetarian Society's Plant-Based Certification Mark is for vegan products that feature plants as the star ingredients 

When it launched the new trademark, The Vegetarian Society noted that the phrase plant-based "resonates" with both customers and manufacturers - Media Credit: The Vegetarian Society / Lidl

The Vegetarian Society told Plant Based News (PBN) that the Plant-Based Certification Mark has seen “exponential growth” across a diverse range of products from various brands since its introduction a year ago.

“Since the launch of our Plant-Based Certification in November 2024, we have seen a significant rise in brands adopting the certification; either as a standalone credential or to complement our Vegan and Vegetarian certifications,” said Nina Anderson, the head of corporate sales at the Vegetarian Society. “Our Plant-Based Certification Mark enables products to carry a certification that may be better aligned with their brand identity.”

The Vegetarian Society now offers three trademarks: one for vegetarian products, one for vegan products, and the newest one for plant-based products. While items bearing the Plant-Based Certification Mark have to be vegan-friendly too, the recipe must also specifically include plants or plant derivatives as the main ingredients.

“Together, our trinity of certifications allows customers to make informed purchasing decisions at a glance,” said Anderson. “With the recent uptake of the Plant-Based Mark accounting for around 50 percent of recent certification completions, consumers will soon begin to notice our mark on a growing range of products.”

The Vegetarian Society and plant-based diets in the UK

In addition to its Vegetarian Society Approved trademarks, the 178-year-old campaigning charity also organizes the UK’s National Vegetarian Week, runs a cookery school, and holds a weekly “Veggie Lotto” fundraising lottery.

The Vegetarian SocietyIn addition to Lidl GB, brands like Phat Pasty, Good Wines, Lidl GB, Earthy N Green, Afriveg, Khet and Co., and What A Date have all used the Plant-Based Certification Mark

The Vegetarian Society is one of the oldest organizations of its kind in the world.

In addition to its Vegetarian Society Approved trademarks, the 178-year-old campaigning charity also organizes the UK’s National Vegetarian Week, runs a cookery school, and holds a weekly “Veggie Lotto” fundraising lottery.

Approximately three percent of people in the UK now self-identify as either vegan or plant-based, while 10 percent are either eliminating or reducing their consumption of animal products. In September, a report by the Food Foundation found that a UK-wide shift to plant-based diets could help reduce projected species extinction over the next 100 years by nearly 60 percent, protecting the environment and the food system alongside biodiversity.

https://plantbasednews.org/lifestyle/food/vegetarian-society-rise-plant-based-certification/

The only vegan holiday roast guide you’ll ever need to impress everyone at the table

From vegoutmag.com

By Adam Kelton

Forget the turkey drama. Here's how to create a holiday centrepiece that'll make everyone at your table forget there was ever supposed to be meat 

I still remember the first time I hosted Thanksgiving after going plant-based.

Not because I'm vegan (I'm not), but because I was cooking for a mix of friends that included two vegans, a vegetarian, and three die-hard omnivores who looked at me like I'd lost my mind when I said there'd be no turkey.

The pressure was real.

Here's the thing: whether you're vegan, cooking for vegans, or just curious about what a holiday table looks like without the bird, the question is always the same. What becomes the centrepiece?

Because let's be honest, holidays are built around ritual.

And for most of us, that ritual involves a big, impressive roast sitting in the middle of the table while everyone oohs and aahs.

So if you're staring down a vegan holiday meal and wondering how to make it feel special, celebratory, and (most importantly) delicious, this guide is for you.

No fluff. No filler. Just the roasts, sides, and tips that actually work.

Go for a store-bought centrepiece if you're short on time

Let's start with the easiest option, because not everyone has the bandwidth to spend hours in the kitchen during the holidays.

Store-bought vegan roasts have come a long way. I'm talking about brands like Tofurky, Gardein, and Field Roast, all of which make solid, ready-to-bake options that look impressive and taste pretty damn good.

When I cooked for that mixed crowd, I went with a Field Roast hazelnut cranberry roast. It was savoury, had a nice texture, and didn't require much more than popping it in the oven and making a quick glaze.

The key here is presentation. Even if it's store-bought, you can elevate it with fresh herbs, a good glaze, and thoughtful plating. Surround it with roasted vegetables, drizzle some balsamic reduction, and suddenly it looks like you spent all day on it.

No shame in the shortcut. Sometimes the best move is the one that saves your sanity.

Build your own roast with stuffed squash

If you want something that feels a bit more homemade but still manageable, stuffed squash is your friend.

I've done this more times than I can count, both for private clients and my own dinners. You take a whole butternut or acorn squash, roast it until it's caramelized and tender, then stuff it with a mixture of grains, nuts, dried fruit, and herbs.

Wild rice, quinoa, or farro work great as the base. Add in toasted pecans or walnuts, cranberries, fresh sage, a bit of maple syrup, and some vegetable stock to bind it all together.

The beauty of this dish is that it's naturally impressive. When you bring a whole roasted squash to the table, it has that "wow" factor without requiring any fancy techniques.

Plus, it's forgiving. You can prep the stuffing ahead, roast the squash the day before, and just assemble and reheat on the big day.

Make a lentil and mushroom Wellington for maximum drama

Now, if you really want to go all in, a vegan Wellington is the move.

I'll be straight with you: this one takes some effort. But if you've got the time and you want something that'll make people forget there's no meat on the table, this is it.

You start with a mixture of lentils, mushrooms, onions, and garlic, all cooked down until it's rich and savoury. Then you wrap it in puff pastry, brush it with some plant-based butter or oil, and bake until it's golden and flaky.

The first time I made this was for a New Year's Eve dinner back when I was working in fine dining. The table included a few sceptical guests who weren't sold on plant-based food. By the end of the night, they were asking for the recipe.

The trick is getting the filling right. It needs to be flavourful and not too wet, or your pastry will get soggy. Season aggressively. Use good mushrooms. And don't skimp on the herbs.

It's a showstopper, and honestly, it's one of those dishes that makes you realize you don't need meat to feel like you're celebrating.

Don't forget about the sides (they're half the meal)

Here's something I learned from years in kitchens: people remember the sides more than the main.

Think about it. What do you actually pile on your plate at Thanksgiving? Mashed potatoes, stuffing, green beans, cranberry sauce. The turkey is just there to anchor everything else.

So if you're planning a vegan holiday meal, put serious energy into your sides.

Mashed potatoes are easy to make vegan. Just use good olive oil or vegan butter and some of the starchy cooking water to get them creamy. Roasted Brussels sprouts with balsamic glaze. Maple-glazed carrots. A big, hearty stuffing made with sourdough, celery, onions, and lots of sage.

I also love doing a roasted beet and arugula salad with candied pecans and a citrus vinaigrette. It adds colour, freshness, and a little acidity to cut through all the rich stuff.

And don't sleep on gravy. A good mushroom or onion gravy ties everything together and makes the whole meal feel cohesive.

Prep as much as you can the day before

This is less about the food itself and more about your sanity, but it's crucial.

The biggest mistake people make with holiday cooking is trying to do everything on the day. That's a recipe for stress, burnt dishes, and a host who's too exhausted to enjoy the meal.

I've cooked for some pretty demanding clients over the years, and the one thing that saved me every time was prep. Chop your vegetables the night before. Make your stuffing. Prep your roast. Even set the table.

On the day of, all you're doing is assembling, reheating, and finishing touches. It's the difference between a chaotic kitchen and a calm one.

When I hosted that first vegan Thanksgiving, I had everything prepped a day ahead except for the actual roasting. It meant I could actually sit down with my friends, pour some wine, and enjoy the meal instead of being stuck in the kitchen all night.

Trust me on this one. Future you will thank you.

Make it personal with a dish that tells a story

Finally, here's something I picked up during my time in Thailand that completely changed how I think about food.

Meals aren't just about what's on the plate. They're about connection, ritual, and meaning.

So instead of just following a recipe, think about what would make this meal feel personal to you and the people you're feeding.

Maybe it's your grandmother's stuffing recipe, veganized. Maybe it's a dish from a trip you took. Maybe it's something totally new that represents where you are now.

A few years ago, I made a Thai-inspired roasted cauliflower for a holiday dinner because I'd just come back from Bangkok and was still thinking in those flavours. I roasted a whole head of cauliflower with coconut milk, turmeric, and lime, then served it with a peanut sauce.

It wasn't traditional. It wasn't what anyone expected. But it was memorable, and it sparked conversations that went way beyond the food.

That's what holidays are really about. Not perfection, but presence. Not impressing people, but bringing them together.

The wrap-up

So there you have it. The only vegan holiday roast guide you'll ever need.

Whether you go store-bought, homemade, or somewhere in between, the key is to make it yours. Focus on flavour, don't stress about perfection, and remember that the best meals are the ones where everyone feels welcome at the table.

And if you're still feeling a little uncertain about the whole thing, that's okay. Cooking for the holidays is always a little nerve-wracking, no matter what you're making.

But here's the truth: if you put care into what you're doing, people will feel it. They'll taste it. And they'll remember it.

Now go make something delicious.

https://vegoutmag.com/food-and-drink/c-the-only-vegan-holiday-roast-guide-youll-ever-need-to-impress-everyone-at-the-table/

Zac Efron Says This Curry Could Make Him Go Plant-Based. Here’s How to Make It

From vegnews.com

In the London episode of ‘Down to Earth’, Deliciously Ella founder Ella Mills served Zac Efron a vegan curry that left him rethinking plant-based eating. Here’s how to make it

As the world talks more seriously about climate change—and what our food has to do with it—Netflix’s Down to Earth reminds viewers that sustainability can also be delicious. In the series, Zac Efron travels to destinations such as Iceland, Puerto Rico, London, and the Italian island of Sardinia to explore how communities are reducing environmental harm through culture, tradition, and what ends up on their plates. 

Efron and vegan co-host Darin Olien search for regional dishes rooted in tradition, fresh ingredients, and minimal environmental impact. In the London episode, Efron meets Ella Mills, the bestselling cookbook author, plant-based entrepreneur, and restaurateur leading a new wave of modern vegan cooking. 

In the episode, Mills discussed how a vegan diet transformed her health and overall lifestyle before welcoming Efron into her kitchen to try one of her signature creations: a Sri Lankan-inspired curry that has since gained widespread attention following the episode’s debut. The dish even got Efron to admit it could convince him to go fully vegan—making it one of the standout culinary moments of the series. The curry has become known as the “Zac Efron Vegan Curry” on social media and inspired Mills to share her recipe online.

Efron has spent time exploring a plant-based lifestyle himself. In a 2018 interview with Teen Vogue, he revealed that he had adopted a fully vegan diet, noting that the change was part of a larger shift in his health and wellness habits following his High School Musical years.

“I’ve been experimenting with eating purely vegan,” Efron said. “That’s completely changed the way that my body works, and the way that I metabolize food, the way it turns into energy, the way that I sleep. It’s been brilliant. It’s been great for my exercise and great for my routine.” While he no longer identifies as fully vegan, Efron still appears to appreciate a plant-forward approach to eating.

So just how do you make the much clamored after curry? Check out the recipe below.

                                                                                              Deliciously Ella

‘Down to Earth’ vegan curry

What You Need: 

1 large sweet potato, peeled and cubed
½ butternut squash, peeled and cubed
¼ teaspoon salt
3 tablespoons coconut oil, divided
½ teaspoon ground turmeric
½ teaspoon ground cinnamon
½ teaspoon chilli powder
1 teaspoon curry powder
2 red bell peppers, deseeded and sliced
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
1 large red onion, finely sliced
3 garlic cloves, finely sliced
2 green chilies, deseeded and chopped
1 (13.5 ounce) can coconut milk
1 tablespoon coconut sugar or maple syrup
3 cups baby spinach
½ lime, juiced 

What You Do: 

1. Preheat oven to 400 degrees. On a baking tray, toss sweet potatoes and butternut squash with salt, 2 tablespoons coconut oil, turmeric, cinnamon, chili powder, and curry powder. 
2. Roast for 30 to 35 minutes, until soft, adding sliced pepper for last 10 minutes. Once done, remove and set aside.
3. In a heavy-based pan over medium heat, add remaining coconut oil. Once hot, add cumin seeds and black mustard seeds and cook for 30 seconds, until they begin to pop.
4. Add onion, garlic, and chili and cook for 5 minutes before adding coconut milk and coconut sugar. Cook for 15 minutes, adding lime juice during last 5 minutes.
5. Add roasted squash, sweet potatoes, and peppers and cook for 5 more minutes, stirring continuously. Remove from heat, stir in spinach and let wilt before serving.

https://vegnews.com/zac-efron-down-to-earth-curry-recipe 

Vegan diet beats Mediterranean for weight loss even with potatoes and grains

From sciencedaily.com

Participants lost more weight on a low-fat vegan diet than on the Mediterranean diet, largely due to eliminating animal foods and reducing oils and nuts. Increased intake of plant foods, even “unhealthy” ones, was strongly associated with greater weight loss 

A new analysis from the Physicians Committee for Responsible Medicine, published in Frontiers in Nutrition, reports that people who follow a vegan diet tend to eat more plant-based foods, even those labelled as "unhealthy" by the plant-based diet index. This shift in eating patterns was associated with more weight loss compared to individuals following the Mediterranean diet.

Weight loss was linked to several factors: avoiding animal products; eating items such as potatoes and refined grains, which are categorized as "unhealthy" by the plant-based diet index; and limiting added oils and nuts, which the same index classifies as "healthy."

"Our research shows that even when a low-fat vegan diet includes so-called unhealthy plant-based foods -- as defined by the plant-based diet index -- like refined grains and potatoes, it's better than the Mediterranean diet for weight loss, because it avoids animal products and added oils," says Hana Kahleova, MD, PhD, director of clinical research at the Physicians Committee for Responsible Medicine and lead author of the study.

A low-fat vegan diet drives superior weight loss by replacing animal foods with plant foods, even when those plants aren’t all “healthy.” Credit: Shutterstock

How the Diets Were Compared

This analysis builds on a previous Physicians Committee study that directly compared a low-fat vegan diet with a Mediterranean diet. In that trial, 62 adults with excess weight were randomly assigned to one of the two eating patterns for 16 weeks. The vegan plan included fruits, vegetables, grains, and beans, while the Mediterranean plan featured fruits, vegetables, legumes, fish, low-fat dairy, and extra-virgin olive oil. No calorie restrictions were placed on either group.

After the first 16 weeks, participants returned to their usual diets for a four-week break and then switched to the opposite plan for another 16 weeks. Results from the original study showed that the vegan diet led to greater weight loss and improvements in body composition, insulin sensitivity, and cholesterol levels.

Understanding the Plant-Based Diet Index

In the secondary analysis, researchers examined participants' dietary logs to explore how three scoring systems within the plant-based diet index (PDI, hPDI, and uPDI) related to weight changes on both diets. The PDI system labels foods in the following way:

"Healthful" plant-based foods include fruits, vegetables, whole grains, nuts, legumes, oils, coffee, and tea. "Unhealthful" plant-based foods include fruit juice, sugar-sweetened beverages, refined grains, potatoes, and sweets.

The index assigns scores as follows:

• PDI: Score increases with more plant-based foods overall.
• hPDI: Score increases with more "healthful" plant-based foods and fewer "unhealthful" plant-based foods.
• uPDI: Score increases with more "unhealthful" plant-based foods and fewer "healthful" plant-based foods.
• 
  

What the Scores Reveal About Weight Loss

The analysis showed that PDI scores rose significantly among participants on the vegan diet but stayed the same among those on the Mediterranean diet. The hPDI score increased in both groups, while the uPDI score rose in the vegan group and decreased among those eating the Mediterranean diet.

Only the increases in PDI and uPDI scores, seen exclusively on the low-fat vegan diet, were linked to weight loss. The rise in hPDI scores did not correspond with changes in body weight in either group.

Why the Vegan Diet Produced These Effects

Most of the increase in PDI, hPDI, and uPDI scores on the vegan diet came from removing animal products. Cutting back on oils and nuts also contributed to higher uPDI scores. Together, these patterns indicate that replacing animal-based foods with plant-based options, along with reducing oils and nuts, may be effective strategies for weight management.

https://www.sciencedaily.com/releases/2025/11/251124094317.htm

Grilliant or soy disgusting? Daily Mail tests vegan 'meat' made from sunflower flour - and it's almost as good as real mince

From dailymail.co.uk

If you think vegan burgers and sausages lack flavour, an unlikely ingredient could change your mind.

Sunflower flour is emerging as a promising new option for meat substitutes. 

This sustainable, healthy, nutrient-packed ingredient is 'surprisingly meat-like' and makes excellent burgers that are fast to prepare and cook. 

And scientists in Brazil believe it could be the thing to finally push meat-lovers over to a plant-based lifestyle. 

'Sunflower meal, as a food ingredient, has potential for a sustainable food system,' say the experts from the University of Campinas (UNICAMP) in São Paulo, Brazil. 

'High content of monounsaturated fatty acids and minerals contributes to a healthier diet.' 

While sunflower flour is not new, modern health-conscious consumers are only just realizing its dietary benefits. 

I had a go at the experts' recipe for burgers in my own kitchen – and was pleasantly surprised. 

If you think vegan 'meat' lacks flavour, a new study names an unlikely ingredient that could change your mind. Sunflowers may be the future of vegan meat

According to the scientists, food made from sunflower flour can serve as an effective nutrient-packed substitute for real meat - with authentic-looking 'meat' patties

For now, sunflower flour – which is simply ground up sunflower seeds – is difficult to find in high street shops around Britain.

So I get a 500g bag sent to me from Best of Hungary, an online supplier in Aberystwyth, Wales specializing in Hungarian food. 

Co-owner Zoltan Kopacsi told the Daily Mail: 'In Hungary, sunflower seeds are a popular food, and sunflowers are widely grown around the country.

'Sunflower flour is a recent product made by only a few producers but it is becoming better known, especially among health-conscious consumers.' 

Sunflower seeds were the kind of thing I used to feed my hamsters 25 years ago (RIP Bertie, Bournville and Sammy), so I don't have massive expectations going into this. 

Ingredients for sunflower burgers  

• Cup and a half of sunflower flour
• 2 tablespoons of paprika 
• 2 tablespoons of cumin
• 2 tablespoons of tomato powder/puree  
• 1 tablespoon of oregano
• Half a cup of oil (sunflower, olive or linseed)
• A splash of water  

Following the Brazilian scientists' method, I add herbs and spices including paprika, cumin and oregano, tomato (the experts used tomato powder but I use puree), sunflower oil and a splash of water. 

At this point, I resist the temptation to add anything more because I want to appreciate the flavour of sunflower without too many embellishments. 

I start mixing with a spoon and quite quickly it turns into a brown, meaty-looking concoction – not unlike cooked beef mince, but also a bit like desiccated cow dung. 

I start mixing with a spoon and quite quickly it turns into a brown, meaty-looking concoction – not unlike cooked beef mince, but also a bit like desiccated cow dung. 

The burger patties contain sunflower flour, herbs and spices, tomato, oil and a splash of water

I start mixing with a spoon and very quickly it turns into a brown, meaty-looking concoction - not unlike cooked beef mince

Then I form the dough into patties (they keep their shape really nicely) and griddle them for seven minutes on a high heat without oil. 

Chomping down on a cooked patty with a seeded bun and a slice of cheese, the result is surprisingly good – a nice nutty flavour with a hint of meaty smokiness. 

The only drawback is the dough's slight clagginess which requires quite a lot of chewing (and a few sips of beer) to wash down. 

That's why is probably a good idea to use only a small golf ball-sized portion of dough per patty, and squash them until they're nice and thin. 

I also admit this recipe would benefit from a couple extra ingredients to add some extra texture – maybe some browned-off onions and mushrooms. 

But overall, as a basis for a vegan burger, sunflower flour is a more interesting and satisfying option than many 'fake meats' currently on supermarket shelves – which incidentally are known to be packed full of nasties. 

Another advantage is that there are no genetically modified commercial varieties of the sunflower plant, making it an appealing ingredient for consumers seeking non-GMO options. 

Sunflower flour also fits into the whole trendy 'zero-waste' ethos because a lot of the grain is left from extracting the oil commonly used for cooking. 

The sunflower flour patties keep their shape rather nicely with the use of oil and a splash of water in absence of any egg

Marianna Pinczes, founder of manufacturer Grapoila, developed a zero-waste technology that produces healthy, cold-pressed oils from sunflower seeds; the 'leftovers' are finely cold-milled into this versatile flour 

Marianna Pinczes, founder of sunflower flour manufacturer Grapoila, developed a 'zero-waste technology' to produce cold-pressed oil from sunflower seeds. 

The 'leftovers' are finely-milled into the flour, which has 'exceptionally high protein and dietary fibre content' and significant amounts of magnesium, zinc, selenium, manganese, copper and iron. 

In their study, published in Food Research International, the scientists admit plant-based products face do face 'consumer acceptance' barriers.

But tasty, natural and nutritious options such as sunflower could be the answer to the escalating climate crisis fulled in large part by red meat consumption. 

The team conclude: 'While further refinement is necessary to optimize flavor, the study underscores the potential of sunflower meal to contribute to a more sustainable food system and provide consumers with a nutritious and appealing plant-based protein alternative.' 

Why is meat bad for the planet? 

Meat-heavy diets risk the health of our planet, as livestock farming on a massive scale destroys habitats and generates greenhouse gases. 

Animal agriculture contributes to global warming because of the methane, nitrous oxide and carbon emissions - not just emitted by the animals themselves but the process of packing and transporting their meat. 

Also, the clearing of trees to make way for grazing cattle reduces carbon sequestration (trees capturing and storing atmospheric carbon dioxide). 

That's why climate scientists routinely suggest we replace meat in our diet with plant-based options like vegetables, nuts, seeds and pulses, as well as fungi-based options like mushrooms and mycoprotein

Recently, a scientist suggested we should eat more offal - the internal organs of a slaughtered animal such as liver, kidneys and lungs. 

Of course, eating offal still requires farmed and slaughtered animals - but eating more offal could at least reduce the rate at which animals are farmed and slaughtered. 

https://www.dailymail.co.uk/sciencetech/article-15302387/vegan-meat-sunflower-flour.html