Brands and workplaces celebrate Veganuary

From bignewsnetwork.com

New Delhi [India], January 24: Veganuary, the global movement that inspires and supports people to try vegan, is a hit in India. It is the season when millions of people around the world try a plant-based diet for better health, to help the environment and animals.

The campaign is popular among Indians, with more than 300,000 people taking the pledge since its launch in 2022. It has drawn equal interest from the food service industry, with 174 brands participating in the campaign last year alone. With conscious consumerism on the rise in India, brands are catering to the increasing demand with new vegan products, menus and special offers.

Leading brands supporting the Veganuary 2026 campaign include Hilton Hotels, Nature's Basket, Super You, Yoga Bar, TBH (To Be Honest), Only Earth and Chinita Real Mexican Food. Nature's Basket, India's leading speciality food retailer, hosted a vegan cook-along workshop at its flagship store in Bengaluru. Hilton Hotels has partnered with the plant meat brand Good Dot and launched a Veganuary special menu across the country.

Salloni Ghodawat, CEO, Ghodawat Consumer Ltd., says: "TBH (To Be Honest) has been vegan at its core, reflecting the growing preference for plant-based and conscious eating among Indian consumers. Through our participation in Veganuary, we are encouraging people to explore vegan food that is flavour-led, accessible and easy to integrate into everyday diets - supporting healthier choices and a more sustainable future."

January 2026 is seeing an influx of vegan products in the market, in India and globally. These include alternatives to meat, dairy and eggs, helping those who are looking to transition to a plant-based diet. Indian brands have focused on millet-based and locally focused products that are culturally relatable.

"Veganuary does a great job of creating awareness around plant-based food. At The Brooklyn Creamery, we are happy to be part of that conversation with a plant-based range that has been widely loved by our vegan and plant-forward consumers - without losing the joy of indulgence," says Shivaan Ghai, CEO, The Brooklyn Creamery.

Workplaces are using the Veganuary season to encourage employee health and well-being. Various initiatives aimed at promoting healthy plant-based eating are taking place throughout the month.

Navya Gugnani, President, Rotary Club of EARTH, says: "Veganuary month is a time to reflect on how our everyday choices shape the planet and our health. Through food, we are reminded that compassion, sustainability and well-being can thrive together. One conscious choice at the table can create a lasting impact for our planet and the way we care for it"

Anyone can participate in Veganuary for free. Participants can now choose to receive 31 days of support emails, meal plans, nutrition tips and more in English or in Hindi.

(ADVERTORIAL DISCLAIMER: The above press release has been provided by VMPL. ANI will not be responsible in any way for the content of the same.)

https://www.bignewsnetwork.com/news/278828207/brands-and-workplaces-celebrate-veganuary

 

5 vegan meal prep dinners that still taste good on Thursday

From vegoutmag.com

By Avery White

These five vegan dinners are designed to age gracefully in your fridge, tasting just as satisfying on day four as they did on day one 

Here's the thing about meal prep that nobody talks about enough: most food gets sad by Wednesday. That vibrant Buddha bowl you assembled on Sunday?

By Thursday, the greens have wilted into something unrecognizable, and you're staring into your fridge wondering why you bothered.

I've been meal prepping for years now, and I've learned that the secret isn't just choosing recipes that taste good fresh. It's choosing recipes that actually improve with time, or at least hold their ground.

These five dinners have earned permanent spots in my rotation because they pass what I call the Thursday test. They're the meals I actually look forward to eating at the end of a long week.

1) Coconut chickpea curry with spinach

Curry is the undisputed champion of meal prep, and there's good reason it shows up on every list like this. The spices deepen and meld as the days pass, turning a good curry into a great one. I make a big batch with chickpeas, diced sweet potato, and a can of full-fat coconut milk as the base.

The trick for Thursday success? Add your spinach when you reheat each portion, not when you cook the whole pot. This keeps your greens fresh and vibrant instead of turning them into army-green mush.

I store the curry and rice separately, which prevents the rice from absorbing all the sauce and getting gummy. Have you noticed how restaurant curry always seems to taste better the next day? Same principle applies here.

2) Lentil bolognese with sturdy pasta

Lentils were made for the long game. Unlike some plant proteins that dry out or get mealy, lentils actually soften into the sauce beautifully over several days. I use a mix of green and brown lentils for texture, simmered with crushed tomatoes, red wine, and a generous amount of fresh herbs.

The pasta choice matters more than you might think. Skip the delicate angel hair and reach for rigatoni, penne, or another shape with some heft. Toss the cooked pasta with a tiny bit of olive oil before storing, and keep it separate from the sauce until you're ready to eat.

When Thursday rolls around, the bolognese will have developed that slow-cooked depth that usually takes hours to achieve.

3) Smoky black bean soup

Soup is perhaps the most forgiving meal prep category, and this smoky black bean version is my go-to when I want something hearty without much fuss. The smoky element comes from chipotle peppers in adobo, which only intensify as the soup sits. I blend about half the soup for creaminess while leaving plenty of whole beans for texture.

What I love about this one is how versatile it becomes throughout the week. Monday, I eat it straight. Tuesday, I add some quick-pickled onions.

By Thursday, I'm crumbling tortilla chips on top and adding a squeeze of lime. The base stays consistent, but small additions keep it interesting. Isn't that the real secret to not getting bored with meal prep?

4) Marinated tofu and vegetable grain bowls

The key word here is marinated. Plain tofu will disappoint you by midweek, but tofu that's been pressed, cubed, and soaked in a mixture of soy sauce, rice vinegar, sesame oil, and a touch of maple syrup? That actually gets better as it absorbs more flavour in the fridge.

I bake the tofu until the edges are crispy, knowing they'll soften slightly by Thursday but still taste delicious. For the grain base, I rotate between farro, quinoa, and brown rice depending on my mood. The vegetables I choose are the sturdy kind: roasted broccoli, shredded purple cabbage, julienned carrots, and edamame.

Everything gets stored in separate containers and assembled fresh each day. It takes an extra minute, but the payoff is a bowl that tastes intentional rather than like leftovers.

5) White bean and kale stew with rosemary

This Tuscan-inspired stew is comfort food that ages like fine wine. White beans hold their shape beautifully, and the rosemary and garlic create a fragrance that fills your kitchen even on the fourth reheat. I add a parmesan rind while it simmers for depth, though a splash of white miso works wonderfully for a fully plant-based version.

The kale is the real star here. Unlike spinach, which turns to nothing, kale maintains its structure and actually becomes more tender and flavourful as it sits in the broth. I finish each serving with a drizzle of good olive oil and some crusty bread.

By Thursday, this stew has transformed into something that tastes like it's been simmering all day in a farmhouse kitchen.

Final thoughts

Meal prep doesn't have to mean resigning yourself to sad desk lunches by the end of the week. The meals that work best are the ones designed with time in mind, recipes that use sturdy ingredients and bold flavours that only improve with patience.

What I've learned from years of Sunday cooking sessions is that the goal isn't perfection on day one. It's consistency across the whole week. These five dinners have saved me from countless Thursday takeout orders, and more importantly, they've made me actually look forward to opening my fridge after a long day.

What recipes have passed your own Thursday test?

https://vegoutmag.com/food-and-drink/s-st-5-vegan-meal-prep-dinners-that-still-taste-good-on-thursday/

Plant-Based Recipe Kit Meals

From trendhunter.com

GRUBBY and Bosh Partnered to Help Consumers Celebrate Veganuary

GRUBBY and Bosh have expanded their partnership in the UK in celebration of Veganuary to help consumers mark the occasion and try out meat-free meals this month. The partnership focuses on easy weeknight meals that don't skimp on restaurant-inspired flavour and come in a total of 144 varieties, which will come as welcome news to those craving variety. The recipe kits come in a variety of additional sub-category options including globally-inspired recipes, comfort dishes and even protein-packed bowls to maximize choice for customers.

GRUBBY and Bosh have expanded their partnership in the UK in celebration of Veganuary to help consumers mark the occasion and try out meat-free meals this month. The partnership focuses on easy weeknight meals that don't skimp on restaurant-inspired flavor and come in a total of 144 varieties, which will come as welcome news to those craving variety. The recipe kits come in a variety of additional sub-category options including globally-inspired recipes, comfort dishes and even protein-packed bowls to maximize choice for customers.

GRUBBY Founder Martin Holden-White commented on the recipes with Bosh saying, "Our recipe development team have absolutely nailed a whole host of new recipes, from authentic world flavours to new Bosh creations and our highest-protein meals yet. We’re out to prove that eating more plants isn’t a compromise.”

Trend Themes

1. Globally-inspired Plant-based Meals - The emergence of plant-based recipe kits featuring globally-inspired options highlights a shift towards diverse culinary experiences without animal products.

2. Protein-rich Vegan Options - A focus on developing high-protein, plant-based meals addresses consumer demands for nutritious vegan alternatives that don't compromise on protein content.

3. Convenient Plant-based Meal Kits - The popularity of plant-based meal kits offering convenience, taste, and variety signals a growing market for easy-to-prepare vegan meals.

Industry Implications

1. Ready-to-eat Meals - Ready-to-eat meal manufacturers are innovating with plant-based options that provide restaurant-like flavours and variety to cater to vegan consumers.

2. Food and Beverage - The food and beverage industry is seeing a disruption with an increase in vegan offerings that emphasize flavour diversity and the nutritional value of plant-based meals.

3. Sustainable Food Production - Sustainable food production is poised for growth as more companies explore plant-based meal kit solutions to reduce the carbon footprint of traditional meat-based diets.

https://www.trendhunter.com/trends/grubby-and-bosh

Planning to go vegan? Dietician lists 5 common mistakes beginners make

From indiatvnews.com

Switching to a vegan diet can be beneficial, but doing it without proper planning can backfire. Dietician Aarti Nath explains five common mistakes people make when cutting out animal products, from missing key nutrients to under-eating, and how to avoid them for long-term health

New Delhi:

Switching to a vegan diet can be a significant step forward towards your health and the environment. Many people make this shift hoping to feel better, eat cleaner and live more consciously.

However, Aarti Nath, Senior Dietician, Paras Health Udaipur, notes that the transition is not as straightforward as it appears, particularly when attempting to eliminate all intake of animal products from your diet. Most people who try to go vegan struggle early on because they overlook a few essential basics.

5 common mistakes first-time vegans make

1. Falling short on protein

It is a myth that plant-based diets lack protein, but the mistake is failing to proactively replace animal products with the right protein-based alternatives. Relying on pasta or side salads won’t fulfil you. To keep energy levels up and stay full, every meal should include solid sources of protein like lentils, beans, tofu, tempeh, oats, along with incorporating greens like broccoli and spinach.

2. Forgetting B12 and key nutrients

Vitamin B12 is essential for the nervous system, and it simply isn’t found in plants. Many beginners ignore this until they start feeling sluggish. It’s vital to use a B12 supplement or eat fortified foods daily. It is also important to keep an eye on iron, calcium, and omega-3s to keep the body running properly.

3. Eating too much “vegan junk food”

With so many new vegan burgers and snacks in stores, it’s easy to live off processed food. While these are convenient, they are often loaded with salt and sugar. Living on mock meats can lead to weight gain and digestive issues. The best approach is to stick to whole foods like grains and vegetables as the main staple.

4. Simply not eating enough

Plant-based foods contain fewer calories than meat and dairy products. For new vegans, they often eat the same portion sizes as they were eating before, which leads to low energy and a deficiency in calories. If one feels dizzy, then they must increase their portion sizes and incorporate healthy fats such as avocados, nuts, and seeds to stay energetic throughout the day.

5. Expecting results overnight

Many people expect to feel “perfect” in the first 48 hours and get frustrated when results aren’t achieved. The body takes time to adapt to changes in the dietary system, like increased fibre, and takes a few weeks to compensate for the increased nutrient consumption. The key is to be patient, as the health needs of the body are accomplished through long-term eating, not in a few hours.

A vegan diet works best when it is planned, not rushed. Small corrections early on can make the change last.

https://www.indiatvnews.com/lifestyle/news/vegan-diet-mistakes-plant-based-diet-mistakes-vegan-diet-protein-2026-01-22-1027041

5 iron-rich plant-based foods most vegans completely overlook

From vegoutmag.com

You're probably walking past some of the best iron sources at the grocery store without even knowing it 

Let's talk about iron. It's the nutrient that comes up at every family dinner when someone finds out you're vegan. And honestly? Most of us default to the same handful of foods when we think about plant-based iron. Spinach, lentils, maybe some fortified cereal. Solid choices, but they're just the beginning.

Here's what's interesting. Non-heme iron from plants absorbs differently than the iron in meat, which means variety actually matters more for us. The more diverse your iron sources, the better your body can work with what you're giving it. So I went digging for the overlooked options, the foods that rarely make the iron conversation but absolutely should.

Some of these might already be in your pantry. Others might inspire your next grocery run. Either way, your haemoglobin will thank you.

1. Pumpkin seeds pack a serious punch

These little green seeds are iron powerhouses hiding in plain sight. One ounce of pumpkin seeds delivers about 2.5 milligrams of iron, which is roughly 14% of your daily needs. That's more than most people realize, and way more than the sunflower seeds you've been sprinkling on everything.

The best part is how easy they are to use. Toss them on oatmeal, blend them into smoothies, or just eat them straight from the bag while you're answering emails. They've got a subtle nutty flavour that plays well with both sweet and savoury dishes.

Pro tip: pair them with something high in vitamin C, like citrus or bell peppers. It helps your body absorb more of that plant-based iron. A pumpkin seed and orange salad sounds weird until you try it.

2. Blackstrap molasses is the secret weapon

I know, I know. Molasses sounds like something your great-grandmother used. But blackstrap molasses specifically is a nutritional anomaly. Just one tablespoon contains about 3.5 milligrams of iron. That's nearly 20% of your daily value from a single spoonful.

It's the by-product of refining sugar cane, which means all the minerals that get stripped out of white sugar end up concentrated here. Think of it as the nutritional revenge of the sugar industry. Beyond iron, you're also getting calcium, magnesium, and potassium.

The flavour is bold and slightly bitter, so it works best in baked goods, smoothies, or stirred into warm plant milk. Some people even add it to coffee. I'm not quite there yet, but I respect the commitment.

3. Hemp hearts deserve more attention

Hemp hearts have been quietly sitting in the health food aisle while chia and flax get all the glory. But three tablespoons of hemp hearts give you about 2.4 milligrams of iron, plus they're a complete protein. That's a two-for-one deal that doesn't happen often in the plant world.

They have this mild, almost creamy flavour that disappears into whatever you're making. Sprinkle them on avocado toast, mix them into energy balls, or stir them into soup right before serving. They don't need to be ground like flax, which makes them way more convenient.

The texture is soft and won't get stuck in your teeth like some seeds. They're basically the polite, well-behaved member of the seed family that also happens to be incredibly nutritious.

4. Tahini is more than a hummus ingredient

Most people only think about tahini when they're making hummus or maybe a salad dressing. But this sesame seed paste is sitting on about 2.7 milligrams of iron per two tablespoons. That puts it ahead of a lot of foods that get way more credit.

Tahini is also incredibly versatile once you start experimenting. Drizzle it on roasted vegetables, swirl it into brownies, or thin it out with lemon juice for a quick sauce. The USDA nutrient database shows it's also loaded with copper and zinc, which support iron absorption.

Fair warning: tahini quality varies wildly. The cheap stuff can taste bitter and grainy. Spend a few extra dollars on a good brand and you'll actually want to use it.

5. Dried apricots are the underrated snack

Fresh apricots are fine, but dried apricots are where the iron lives. Half a cup of dried apricots contains about 1.7 milligrams of iron, plus they're portable, shelf-stable, and actually taste good. That's a rare combination in the world of nutritious snacks.

The drying process concentrates the nutrients, which is why dried fruit often outperforms fresh fruit in the mineral department. Apricots specifically have a tangy sweetness that works well chopped into grain bowls or mixed into trail mix with those pumpkin seeds we talked about earlier.

Just watch the portion sizes. Dried fruit is calorie-dense and easy to overeat. But as an iron-boosting snack that you'll actually enjoy? Dried apricots are hard to beat.

Final thoughts

Iron deficiency is one of the most common nutritional concerns for vegans, but it doesn't have to be. The solution isn't necessarily eating more of the same foods. It's expanding your rotation to include sources you might have been overlooking.

Pumpkin seeds, blackstrap molasses, hemp hearts, tahini, and dried apricots aren't exotic or expensive. They're just underappreciated. Start adding one or two of these to your weekly routine and you'll be covering more ground without much extra effort.

And remember the vitamin C trick. A squeeze of lemon, some sliced strawberries, or a handful of bell pepper strips alongside these foods can significantly boost how much iron your body actually absorbs. It's a small habit that makes a real difference. Your future blood work might just surprise you.

https://vegoutmag.com/food-and-drink/s-st-5-iron-rich-plant-based-foods-most-vegans-completely-overlook/

The Plant-Based Market Is Resetting, Not Collapsing, Says New Report

From vegnews.com

By Charlotte Pointing

For years, the plant-based market has been accelerating at a rapid pace. In 2017, What the Health hit Netflix, inspiring a new generation of vegans who felt their eyes had been opened to the link between disease and animal products. Among them were big names like Lewis Hamilton, Ne-Yo, and Kyrie Irving.

Then came 2018 and 2019, when the industry rose to meet consumers where they were. Beyond Meat and Impossible Foods landed new retail and fast-food partnerships with brands like Subway, White Castle, Burger King, Del Taco, and KFC. Beyoncé shared her plant-based diet plan with her 112 million followers. Taco Bell launched its own separate vegan-friendly menu.

Burger King

Then 2020 arrived. Vegan messaging was mainstream. Lab-grown chicken went on sale for the first time. Tabitha Brown’s fame skyrocketed. The McPlant debuted. The shelves of major retailers were now stocked with vegan meat and dairy-free milk.

According to a recent report from SPINS, 2020 marked peak growth for the plant-based market. But what goes up must come down. Or does it? 

Why the plant-based market is going through a reset

According to data specialists, while it may seem like the plant-based market is struggling, a very normal “rebalancing” is what’s actually occurring. The industry is still young compared to conventional meat and dairy categories, and it’s still finding its footing.

“The biggest misconception about the plant-based category is that it’s in a massive decline,” Angela Flatland, the senior sales director of plant-based at SPINS, told VegNews. “The plant-based segment within grocery retail is relatively new when compared to many of its counterpart segments, like milk and dairy. The early momentum and breakout years of high growth, followed by market maturation, mean that a reset and rebalancing is a normal trajectory for any new segment.”

The report, released toward the end of 2025, observed that plant-based performance is actually improving across many categories. Natural retailers, for example, are seeing 2.6 percent growth, with sales rising for everything from plant-based snack bars to creamers, tofu, and plant-based yogurt.

Pexels

The data also shows that protein-forward positioning is a major growth driver, with high-protein plant-based products up 24 percent year over year, and one in four new products launching with a high-protein claim.

The biggest shift is in the types of plant-based products consumers are choosing. While plant-based meat and milk once dominated the category, growth is now coming more from functional drinks and gut-healthy probiotic-rich snacks. Organic, fair trade, and sustainably positioned products are also helping boost the category, the report notes.

“I was surprised to see how powerful the macro trends were within plant-based,” said Flatland. “Consumers want high protein, probiotics, and additional functionality within their food. If a plant-based item follows this trend, then it’s still appealing to a wider audience who may not be vegan, vegetarian, or dairy-free.”

Brace yourself, more innovation is coming

So what’s next? Plant-based brands need to step up innovation to keep consumers engaged. Flatland explained that fast category growth often invites a surge of innovation, which can result in a crowded market. Some offerings will inevitably fall away, but that, she said, will “make room for more thoughtful innovation from brands that are diligently paying attention to the changing needs of consumers.”

Misfits

The bottom line is: not all hope is lost for the plant-based category. The industry is still in its early stages, and the most promising innovation may still be ahead.

“Plant-based will be in such a different place in five years,” says Flatland. “I think we will look back on this time and remember it as the era of plant-based PR problems. The truth is that eating whole foods derived from plants is as natural, clean, and functional as we can get, and continues to follow the evolving needs and values of all consumers.”

https://vegnews.com/spins-report-plant-based-market-resetting 

Veganism is not a renunciation, but an opportunity

From trademagazin.hu

In January, many of us feel like it’s time to slow down, rethink our habits, and be more conscious about our bodies. The Vegan January challenge was born in exactly this spirit: it allows us to step outside our usual framework and literally experience what it means to eat plant-based for a month.

Don’t be afraid of it, it’s not bad

The vegan diet is still surrounded by many misconceptions. “You can’t live well with it,” “it leads to deficiency diseases,” “it’s too complicated,” “people are carnivores” – we often hear these reasons regarding the topic, many people think that it’s only about “not eating meat,” but the reality is that a well-composed plant-based diet can easily become complete and provide all the necessary nutrients. The key is what goes on our plate!

One of the critical points of veganism is protein intake – and not by chance. In addition to building muscle, the body also needs protein for hormone balance, cell regeneration, and energy supply – to name a few – which is why it is important to replace animal protein with plant-based protein. This is not impossible, according to Sára Somogyi, a dietitian at BioTechUSA, the solution lies in combining: “By consuming a variety of legumes, grains, and oilseeds, we can obtain complete protein sources. These include, for example, tofu and other soy products, and grains, breads, baked goods, grain-based side dishes, and pasta. As for seeds, we can eat them raw, but butters made from them, such as peanut, cashew, or nut butters, can also be perfect alternatives for protein supplementation.”

Another obvious solution in addition to dietary changes is to purchase a high-quality protein powder – this is not only useful for those who exercise regularly. Vegan Protein Bar is also worth keeping in your drawer, as they can give you extra energy after a workout, and can even be used when you suddenly feel hungry.

Although a well-composed plant-based diet basically requires more fibre intake, it is still important to keep variety in mind.

“Let’s give preference to seasonal produce; of course, it’s no problem if a Hungarian vegetable is not on the menu. on the plate. The point is to eat them as varied as possible”

– the expert added.

The devil is in the details

Since vitamin D3 and vitamin B12 cannot be obtained from a plant-based diet, or only to a limited extent, as can omega-3 fatty acids, they must be supplemented in the form of dietary supplements. In addition, iron and calcium supplements can also be useful. Although they can be provided from plant-based sources, it requires awareness and a varied diet that can be a challenge even for an experienced vegan. Vitamin C helps iron absorb, so it is worth always consuming them at the same time. You don’t have to think about it too much, hummus with a little lemon or chickpea curry with freshly squeezed lime juice can be a good choice.

The truly committed can also balance their zinc, iodine and selenium needs by incorporating legumes, seeds – especially Brazil nuts for selenium -, algae, and iodized salt into their diet.

Not a waiver, but an opportunity

Many people only focus on the “what not to eat” part of veganism and are scared of the waivers – for example, giving up eggs, which are associated with flaxseed.

https://trademagazin.hu/en/a-vegansag-nem-lemondas-hanem-lehetoseg/