Amid rise in bird flu, people veer towards vegan diet, clean eating

From freepressjournal.in

By Pooja Prabbhan

In keeping with an uptick in the cases logged in Maharashtra’s bird flu outbreak, a volley of young adults are willingly shifting gears toward clean eating. What’s more, the new-found pique in veganism is evidenced in newer plant-based meat offerings such as vegan pizzas, coffee and confectionaries. FPJ writer takes a deeper look into the trend

Nothing fancy, really

Busting popular myths surrounding veganism that’s largely pegged as a niche dietary option; Sagar N Mehta, Founder & Partner, Vegandukan avers, “People often think that replacing meat with vegan food that looks fancy is costlier. But that is not true. Eating vegan is much more affordable than eating meat, fish, or dairy. Your grocery bill that contains soy milk and tofu products will be lesser than that of a non-vegetarian or vegetarian on an average.”

Enthusing how vegan products are more sustainable, Sagar further adds, “The basic ingredients in most of the food items remain the same with small changes like the use of sunflower oil instead of ghee or the use of tofu or jackfruit instead of meat. These small changes minimize the amount of your grocery bill. Additionally, you can also make the soy milk or almond milk at home rather than buying the packaged ones.”

World Vegan Day 2020: Corona push towards going vegan

For the longest time, vegan diets were under scrutiny for its apparent lop-sidedness — given the popular speculation that one doesn’t get enough protein as a vegan. “This is, by far, the most common myth that needs to be busted! Plant-based proteins contain less saturated fat and a large quantity of fibre. There are several plant-based sources of protein which can be consumed for a healthy diet containing oats, quinoa, beans, spinach, tofu, lentils, and more,” opines Bharat Sethi, founder Rage Coffee, further adding, “There are many options and variants available for one to switch to a vegan-friendly diet. Plant-based products help in increased metabolism, provide high energy levels and give you an improved ability to focus.”

For those looking for ways to get started; taking small, consistent and feasible steps are key say experts. “Get started by replacing the milk in your morning cuppa with soy milk or almond milk. There are many health stores that keep a stock of plant-based milk,” suggests Indrani Sarma, founder Indulgence, a brand which curates artisanal, handmade range of products for health-conscious people especially those suffering from lifestyle disorders like diabetes.

Vegans of Bengal: This battle between spoof and original is funnier than vegan alternatives to real food

“You could also alternatively start replacing one of your meals to a vegan meal and understand how your body reacts and most importantly, how your taste buds react to the change in dietary plan. Start looking out for options that will replace your iron, protein and calcium that you would have derived from meat and dairy the perfect example is Millets. Ultimately it is about getting enough calories, proteins and vitamins from a diet either vegan or no vegan. Try and include a lot of whole grains like lentils, legumes, nuts and seeds like flax, chia, almonds and green leafy vegetables like spinach and broccoli in your diet to get the required nourishment,” she says.

The lure of raw eating and weight-loss

While raw foods are what most people think of, of a plant-based diet; there’s so much more to it, enthuses Sagar N. Mehta. “Plant-based diet includes fruits, beans, whole grains, potatoes etc. which are cooked into amazing dishes like Mexican rice, lasagne, pizza, rajma chawal, chole bathure and what not! So, vegan food is all fun and scrumptious while also living a cruelty free life.”

Add to it, with it becoming increasingly common for people to make the switch to vegan for weight loss, experts refute the notion. “Many people switch to a vegan diet assuming they will lose weight. Unfortunately, it is not true. Losing weight needs a healthful choice and a balanced diet. If you follow a vegan diet and yet consume a large amount of fried snacks, will not lead to weight loss. It needs a planned diet and regular exercise to maintain your weight loss journey. Just by giving up on dairy and animal products will not help you lose weight,” concludes Indrani.

https://www.freepressjournal.in/weekend/amid-rise-in-bird-flu-people-veer-towards-vegan-diet-clean-eating

Meera Sodha's vegan recipe for Gujarati whole mung dal with sambharo

From theguardian.com

A wholesome mung bean dal set off nicely by a sweet-sour cabbage and carrot relish

Mung beans are considered very lucky to the average Gujarati. These are the beans that their bones are built of, and not just because of their general prevalence. Mostly, they’re eaten wet like a dal, as in today’s dish, though sometimes they are dry-fried or sprouted with lots of garlic, cumin and lemon. Uncooked, they’re a popular bean at religious ceremonies – I still have a pocketful that were blessed at my wedding, as well as some from when I moved into my new house. Today, they are just here as an idea for dinner, but I wish you good luck in cooking them.

Meera Sodha’s Gujarati whole mung bean dal with sambharo. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay.

Gujarati whole mung dal with sambharo

Traditionally, this is made without onions or garlic, making it a simpler and gentler dal, but it does need a perky sidekick, hence the sambharo, a sweet-and-sour relish, alongside. At home, Mum would serve this with wholemeal chapatis, but I eat it with steamed jasmine rice, which I make once I’ve set the dal on to simmer. This might look like a lot of ingredients, but they all go into the pan in quick succession and many from the dal overlap with those in the sambharo.

Prep 10 min
Cook 1 hr
Serves 4

For the dal
2 tbsp rapeseed oil
½ tsp cumin seeds
1 tsp black mustard seeds
400g passata, or crushed tinned tomatoes
3cm piece fresh ginger (20g), peeled and finely grated
1 finger chilli, finely chopped
1 tsp ground coriander
1 tsp ground cumin
1¼ tsp fine sea salt
350g whole mung beans

For the sambharo
2 tbsp rapeseed oil
1 tsp black mustard seeds
2 finger chillies, slit lengthways
6 fresh curry leaves
¼ white cabbage (200g), finely shredded
1 large carrot (200g), shredded with a julienne peeler or grated
¾ tsp fine sea salt
1½ tsp lemon juice
¼ tsp sugar (or to taste)

Heat the oil in a deep saucepan over a medium heat and, when hot, add the cumin and mustard seeds, and leave to pop for 20-30 seconds. Turn the heat right down and gently add the tomatoes to the pan – watch out, because the oil might spit. Crank the heat back up to medium, then cook, stirring, for five minutes, until the tomatoes bubble thickly. Stir in the ginger, chilli, ground coriander, cumin and salt, cook for two minutes more, then add the mung beans and 1.2 litres water. Bring to a boil, then turn down to a whisper and cook, stirring every now and then, for 45 minutes, until the beans are soft but not mushy.

While the dal is cooking, make the sambharo, which can happily sit around and be eaten at room temperature. Heat the oil in a frying pan and, when hot, add the mustard seeds, chillies and curry leaves, and let them crackle and pop for 30 seconds. Add the cabbage and carrot, stir-fry for five minutes, until the vegetables have wilted but still have some crunch, then add the salt, lemon juice and sugar. Taste and adjust the seasoning accordingly.

Serve the dal over rice or alongside chapatis with the sambharo and perhaps some non-dairy yoghurt on the side.

https://www.theguardian.com/food/2021/jan/30/meera-sodha-vegan-recipe-for-gujarati-whole-mung-dal-with-sambharo

Start-Rite Shoes launches its first-ever vegan children’s shoes due to consumer demand

From veganfoodandliving.com

It’s almost time for our children to head back to school, with the government insisting that schools will be open by 8th March.

And it’s good news, as children’s footwear specialist of 228 years Start-Rite has launched its first range of vegan leather children’s shoes.

The brand is responding to consumer demand, as Lyst found a 63 per cent spike in searches for ‘vegan leather’ and ‘eco-friendly’, and new data suggests that 35 per cent of Generation Z aim to be meat-free in 2021.

Moreover, Start-Rite has received an increase in enquiries from customers interested in vegan-friendly shoes, making it the perfect time for the brand to showcase its new range.

The initial range comprises of one primary age shoe, and three secondary age shoes, with more styles to be added later this year.

‘No animal content’

Speaking in a statement sent to Vegan Food and Living, Head of Buying and Product at Start-Rite Shoes, Sara Driscoll, explained:

“Crucially, we recognised the need to support our customers looking for a vegan-friendly product that comes with our hallmark high standards when it comes to testing, quality and style.

“The result is a school shoe collection that is vegan – not just a PU or textile substitute.  We even use adhesives with no animal content.

“Our new upper material mimics the natural characteristics of cowhide – it is lightweight, breathable, durable and water-resistant – and has also passed our trusted rigorous testing on factors such as surface abrasion and wet and dry flex testing in our on-site laboratory as well as through activewear trials.”

https://www.veganfoodandliving.com/news/start-rite-vegan-childrens-shoes/

The World’s First Vegan Chicken Made from Peanuts Is Coming to Asia

From vegnews.com

Food startup Haofood has completed its first stage of product development, which includes chicken nuggets and popcorn chicken made from texturized peanut protein

Shanghai-based food startup Haofood has created a line of plant-based chicken products made from peanut protein. During its product development, the company aimed to create a product that did not rely on soy and instead tested a wide variety of plant-based proteins. Haofood has since developed proprietary methods to create modified textured peanut protein that gives its products a texture and taste similar to meat from chickens. Since its last year, the startup has completed its first stage of product development, with products that include plant-based chicken nuggets, chicken chops, and popcorn chicken, and it has closed a pre-seed investment round of $325,000. The company is also currently working on developing fried chicken.

Vegan peanut chicken launch
This year, Haofood plans to roll out its products to the foodservice sector, starting in China and then Southeast Asia, and focus on growth through co-branding and co-creation. It is currently working to raise $1.5 million to reach its goal of distributing its products to 300 restaurants and developing its own protein and wet extrusion processes. Next year, the company plans to expand to e-commerce with the retail market to follow in 2023. 

https://vegnews.com/2021/1/the-world-s-first-vegan-chicken-made-from-peanuts-is-coming-to-asia

Malmö University professor explores new process to make nutritious vegan cheese

From news-medical.net

As many opt for a plant-based diet, vegan alternatives are big business. However, some dairy products just cannot be mimicked. Now, a Malmö University professor is on course to develop a new nutritious vegan cheese-making process.

The planet's limited resources and growing population have never been more under the spotlight. This is what prompted Marité Cárdenas, a professor at Biofilms Research Centre for Biointerfaces, to embark on the project.

"If we are going to make it from scratch, we don't need to do it the way nature does it. Nature designed milk because it needed the milk, it didn't need cheese! We can make it the perfect milk for cheese making."

Marité Cárdenas, Professor, Malmö University

"There are a lot of dairy products, which of course are produced from milk, and milk is a difficult material to mimic. So the idea is to work out how to mimic it so we can produce dairy products that are plant based.

"I realize that there is a growing concern in the world, so we need to find ways to be more sustainable. Cheese is a very important food — it certainly is on my table — and if you want to eat the vegan cheese which is currently available in the supermarkets, you might be disappointed.

"The current vegan options are not really mimicking dairy cheese production, they are doing something completely different and that is because there is a great technological limitation," said Cárdenas.

Milk is made up of proteins — such as caseins — and fats. The proteins are formed in a special structure. When cheese is made, bacteria or enzymes react with the proteins in such a way that curd is formed. It is this curd which forms the basis of cheese.

"This process is difficult to mimic if you do not have these specific proteins, which only exist in animals. A lot of companies are trying to produce them recombinantly using yeast for example, this is something which is done by a molecular or synthetic biologist."

Cárdenas' aim is to use her knowledge as a physical chemist to formulate milk from the plant-based proteins.

The project not only aims to mimic cheese, but also improve on its nutritional values.

"If we are going to make it from scratch, we don't need to do it the way nature does it. Nature designed milk because it needed the milk, it didn't need cheese! We can make it the perfect milk for cheese making.

"We can add things in the milk which are good for the body, such as vitamins and minerals which are lacking in a vegan diet, and formulate them in such a way that they will remain in the cheese. This increases their chance to actually be adsorbed in the body."

https://www.news-medical.net/news/20210128/Malmo-University-professor-explores-new-process-to-make-nutritious-vegan-cheese.aspx

The best vegan pancake recipes

From telegraph.co.uk

Get inspired for Pancake Day with these egg- and dairy-free recipes

Pancake Day isn't just for omnivores: those following a vegan or dairy-free diet need not miss out. See the recipes below from Anna Jones, Deliciously Ella, Romy Gill and others for deliciously inventive vegan takes on the Shrove Tuesday treat.  

Apple and banana oat pancakes

These 10-minute pancakes are gluten-free as well as being sweetened naturally with banana. You can also use nut milks, coconut oil and dairy-free yogurt to make this recipe vegan. 

Prep time: 5 minutes | Cooking time: 5 minutes

MAKES

Six 

INGREDIENTS

• 1 teacup of oats (about 80g); use gluten-free oats if you are intolerant
• 1 apple
• ½ a teacup of nuts (about 50g) – pecans or almonds (for kids use another ½ cup of oats)
• 1 cup or about 150ml of milk of your choice (I use unsweetened almond)
• 1 medium banana
• coconut oil or butter, for frying

To serve

• 2 apples
• Juice of ½ a lemon
• A pinch of cinnamon
• A tiny grating of nutmeg
• Honey or maple syrup
• Yogurt of your choice (I use coconut)

METHOD

1. Get all your ingredients and equipment together. Put the oats into a blender and blitz until you have a rough scruffy four.
2. Grate the apple. Put the nuts, milk, apple and banana into the blender and blitz until combined.
3. Heat a non-stick pan on a medium heat and add a little coconut oil or butter.
4. Allow it to melt, then add ladlefuls of the pancake batter to make Scotch pancake rounds. Cook for 2–3 minutes, or until bubbles rise to the surface.
5. Use a spatula to carefully fip the pancakes over and cook on the other side.
6. The first batch are always more delicate, so don’t worry if they look a bit scruffy. Keep them warm while you cook the rest.
7. Once all your pancakes are done, use a speed peeler to peel your apples into long pieces then put into a bowl and toss with the lemon juice, the cinnamon and nutmeg.
8. Serve the pancakes stacked and topped with the apple, maple syrup and, if you like, a little yogurt.

Recipe from Anna Jones's A Modern Way to Cook, published by Harper Collins (£25). Order your copy from books.telegraph.co.uk

Deliciously Ella's sweet potato pancakes

These healthy alternative pancakes use sweet potato, which holds the mix together while also adding a great flavour. These are best served with Ella's strawberry jam, a little apple purée and some fresh fruit.

Prep time: 15 minutes | Cooking time: 12 minutes

MAKES

12 pancakes

INGREDIENTS

• 1 small sweet potato (200g)
• 200ml oat milk
• 200g brown rice flour
• 2 tbsp honey or maple syrup
• 1 tsp ground cinnamon
• Coconut oil, for greasing

METHOD

1. Peel the sweet potato, discard the skin and chop the rest of the potato into small pieces. Steam or boil the sweet potato chunks for about 10 minutes, until they’re really soft.
2. Place the potato in a blender with the oat milk, flour, honey or maple syrup, and cinnamon, and blend for 30 seconds or so, until the mixture is totally smooth.
3. Place a non-stick frying pan on the stove and grease it with coconut oil, then allow it to get really hot before placing about two tablespoons worth of batter in it.
4. Use a spoon to shape the batter into a circle, then allow it to cook for two or three minutes, until the top of it no longer looks like runny batter and is starting to firm. Flip the pancake over and allow it to cook on the other side.
5. Continue until you’ve used up all the batter.
6. Top tip: make sure that you cook the first side for long enough. It’s tough to be patient, but if you’re not then they won’t flip properly.

Gram flour turmeric pancakes

These pancakes have a silk-like texture and are delicious served with coconut milk yogurt or your favourite chutney. You can add any spices you like, according to your taste.

Prep time: 25 minutes | Cooking time: 10 minutes 

MAKES 

Eight to 10 pancakes

INGREDIENTS 

• 150g gram flour
• ½ tsp baking powder
• 1 tsp nigella seeds
• ½ tsp fennel seeds, crushed
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp Kashmiri red chilli powder
• 1 tsp salt
• Handful of chopped fresh coriander
• 150g coconut milk yogurt
• Sunflower oil, for frying

METHOD 

1.  Sift the flour and baking powder into a mixing bowl, then add all the spices, salt and fresh coriander and mix well.
2.  In a separate bowl, whisk the yogurt and 100ml water, then add to the spiced flour and slowly pour in another 50ml water, stirring to blend. Leave to rest for 20 minutes before making the pancakes.
3.  Heat a non-stick pancake or small frying pan over a medium heat, then once the pan is hot, brush with oil evenly. With a ladle, carefully pour in a half ladleful of the batter and immediately spread with the back of the spoon to form pancakes.
4.  Brush oil on top and cook for two or three minutes on each side. Check if the pancake is fluffy and cooked on both sides. Repeat to cook the remaining pancakes.
5.  Serve with a dollop of coconut milk yogurt or your choice of chutney.

Recipe from Zaika: Vegan recipes from India, by Romy Gill (Orion Books, £20). Order your copy from books.telegraph.co.uk

Gluten-free banana pancakes with chocolate sauce

These banana pancakes are gluten-free, dairy-free and free from refined sugar – to make vegan, substitute the 2 eggs for a vegan egg alternative (available from Ocado). Serve with the rich, vegan chocolate sauce here and top with sliced bananas and a scattering of seeds.

Prep time: 10 minutes | Cooking time: 12 minutes

MAKES

Four

INGREDIENTS

For the batter

• 1 banana, peeled
• 2 eggs (or vegan egg alternative)
• 1 tbsp honey or maple syrup
• 2 tbsp self-raising gluten-free flour 
• Oil, for cooking

For the chocolate sauce

• 1 tbsp honey or maple syrup
• 1 tbsp coconut oil 
• 1 tbsp cacao powder 

Topping suggestions

• sliced banana, seeds, and an extra drizzle of honey

METHOD

1. Mash the banana in a large mixing bowl. Add the eggs and honey and combine well with a fork. Mix in the flour. Leave the batter to rest for 5 minutes. 
2. To make the chocolate sauce, place the honey and coconut oil in a pan over a low heat. Once the coconut oil has melted add the cacao powder and whisk to create a silky sauce.
3. Heat a little oil in a non-stick frying pan, fill a ladle with the pancake batter and spoon into the pan. If your pan is large enough you can cook more than one pancake at a time. Cook on each side until golden then transfer to a warm place. 
4. Serve the pancakes with the chocolate sauce, banana and seeds. An extra drizzle of honey is optional but highly recommended!

https://www.telegraph.co.uk/food-and-drink/features/best-vegan-pancake-recipes-2021/

Valentine’s Day: Vegan Style (USA)

From vegworldmag.com

Set to be the largest on-line Vegan Retailer, ShopVejii.com offers a special
bundle** of Vegan Macarons and Vegan Wines; Plus Vegan Chocolates

**Bundle to be ordered by Feb 8 for an on-time delivery

Valentine’s Day is around the corner and this year it falls on a Sunday, leaving us all day to relish in hugs and kisses, red hearts and cupid emojis. Naturally, like
most years, we break out the wine and chocolate, and double down with flowers for the ones we love.

But this year something is different. This year, with love of planet and animals in mind, and the fact that our beloved is trying a plant-based diet, we need to pull together a vegan Valentine’s Day.

Not sure where to start? Don’t panic. ShopVejii.com’s got your ticket. Set out to be the largest on-line vegan retailer in the U.S. with over 3000 brands, ShopVejii.com offers 1-stop shopping, drop shipped to your door, including even the most difficult to find vegan options…like vegan wine.

Chocolate, Our Vitamin of Choice

We actually don’t need Valentine’s Day to devour vegan chocolate. You had us at non-dairy. ShopVejii.com offers four flavours of vegan chocolate bars from Alter Eco: Crisp Mint, Sea Salt, Quinoa Crunch, Blackout and three flavours of chocolate candies from Alter Eco: Dark Chocolate Sea Salt, Dark Chocolate Salted Caramel and Dark Chocolate Truffle.

Mix and match and buy extra for after the love fest. Love of chocolate lives on even when the big day is done.

Is Wine Vegan?

Um, no. Score big brownie points and impress your newly vegan love by showing your veg street cred.

According to wine spectator, “Egg whites, as well as powdered clay, gelatin and even fish bladders, can be used in the ‘fining’ or clarification and stabilization of wines. These fining agents are added to a wine to coagulate with sediment particles and settle to the bottom, where they can be easily removed.”

If fish bladder in your wine isn’t your idea of romantic, do your love life (and fish) a favour and let the vegan wine flow this Valentine’s Day.

From Sparkling to Petit Verdot, and from Sauvignon Blanc to Cabernet Franc, along with everything in between, ShopVejii.com offers over 40 vegan wines taking the guess work out of drinking. Pair with chocolate above for your love fest.

Speak The Language of Love

You may not speak French, so let some French Macarons do the talking. ShopVejii.com is offering a special bundle** of Macarons paired with three wines, including bubbles for celebrating, a classic French red, and an Italian rosé:

Revel in
*Mujer Andina Levita Sparkling Rose,
*Chateau Les Maubats Bordeaux Superior Rouge,
*La Veneranda Federico Rosato and
*The Pink and Black Collection of 25 Macarons from Sweet Maresa’s bakeshop in the Hudson Valley, New York.

Voila! Vegan Valentine’s Day. Done! What’s not to love?

**Order now as the last order is shipped on February 8 to assure on-time arrive.

ABOUT Vejii Holdings Ltd.

Headquartered in Kelowna B.C. and operating its online marketplace ShopVejii.com in the US through its wholly-owned subsidiary Vejii Inc., Vejii Holdings Ltd. is focused on providing its customers with easy access to thousands of vegan and plant-based products in one place. Vejii leverages technology integrations like smart lists, reorders features, subscription programs, AI, and is always looking for new and innovative ways to enhance the customer experience. @ShopVejii

https://vegworldmag.com/valentines-day-vegan-style/

Ben & Jerry’s launch vegan Phish Food ice cream in the US

From veganfoodandliving.com

Ben & Jerry's has launched a non-dairy vegan version of the popular flavour Phish Food, made with almond milk

Are you feeling nostalgic about digging into a pint of Ben & Jerry’s Phish Food ice cream in your pre-vegan days? Well, now you can live out your dreams! Ben & Jerry’s is launching a vegan version, made with almond milk instead of dairy.

The non-dairy version of the chocolatey favourite is complete with gooey vegan marshmallow, caramel swirls and mini fudge fish – just like the original.

Phish Food Non-Dairy is not only vegan but also gluten-free, halal and fairtrade, making it the perfect evening treat (or morning, we don’t judge!)

While the dessert is only launching in the US, we have everything crossed that it can swim across the pond and make its way onto our British supermarket shelves.

Phish Food originally launched back in 1997 as a collaboration between the ice cream creators and the popular American rock band Phish.

Since its inception, a percentage of the profits from the flavour has gone to the band’s charity the WaterWheel Foundation which maintains the environmental wellbeing of Lake Champlain in Vermont.

https://www.veganfoodandliving.com/news/ben-jerrys-vegan-phish-food-ice-cream/

New data proves the health benefits of going vegan

From walesonline.co.uk/news

A study on 10,000 Brits showed a reduced risk of diabetes, stroke and heart disease

Research has found that choosing a vegan diet can come with significant health benefits when weighed up against meat-eating.

The 'veganalysis' was made on 10,000 people by UK health check service Medichecks.

The study found vegans had a lower blood sugar count (HbA1c) than those who eat meat, lowering the risk of type two diabetes.

They also showed reduced non-HDL (unhealthy) cholesterol and lower overall cholesterol than meat-eaters, resulting in a decreased risk of stroke and heart disease.

Furthermore, vegans were found to have around a 30 per cent higher blood level of folate compared to non-vegans. Folate is a B-vitamin that your body needs to make red and white blood cells. It also converts carbohydrates into energy.

The market for liver health (GGT) was impacted too - it was 25-30 per cent lower for vegans.

Dr Natasha Fernando, a GP and Head of Clinical Excellence at Medichecks explains: “An important finding from this 2020 study is the effect of a plant-based diet in supporting the body’s ability to control blood glucose levels, because this is a determinant for type 2 diabetes.

"As published recently in The Lancet, diabetics are 40 per cent more likely to have fatal or critical-care COVID. The evidence that switching to plant-based foods can manage or reverse this condition is hugely valuable, particularly as we navigate the peak of this pandemic.”

Dr Fernando added: “Importantly, while the biomarkers we studied showed a plant-based diet optimises health, based on average levels we didn’t find any deficiencies for meat-eater.

"So a diet that features meat shouldn’t necessarily be considered unhealthy – ensuring a good balance and nutrient dense foods is the key.

“At this stage in our fight against COVID, everyone can continue to do their bit not just by following the government guidance, but also by taking personal responsibility to safeguard their health.

"That means making a healthy, balanced and nutritious diet a priority – that goes both for vegans and meat-eaters. Almost all of the underlying conditions that increase risk factors for coronavirus are preventable and, in many cases, reversible.”

Experts at Medichecks have shared some top tips for maintaining a healthy vegan diet:

• A vegan diet isn’t automatically healthy – you need to plan your food to be sure you’re getting the essential nutrients
  
  
• Think iron quantity over quality by eating foods such as wheat, rye, brown rice and dried fruit. These are all packed full of fibre and healthy fats, so your body will thank you for eating more of them
  
  
• Top up your iron with bread, as the UK fortifies wheat flour with iron. Wholemeal wheat flour is not fortified as it naturally contains iron, so for a natural boost choose wholemeal. Remember, gluten-free flours are not fortified by law, so check whether yours is on the ingredients list
• Some plant foods can bind to iron and affect absorption, but there are ways to mitigate this. These include incorporating Vitamin C by squeezing lemon juice on to salads, steaming veg rather than boiling and waiting an hour or two after eating to enjoy a cup of tea, as tannins in tea can impact iron intake
• Most rich sources of calcium are via dairy, so this is an area to focus on for vegans. Some plant-based milks are fortified, so check the packets. Consider sprinkling chia seeds over your foods or blend them with your smoothies - just three tablespoons will get you more calcium than a glass of milk. Other good natural sources to get the recommended adult intake (700mg per day) include dark green leafy vegetables, steamed broccoli, watercress, dried figs, baked beans, fortified cereals and tofu
• Vitamin B12 is only found in animal foods, so opting for fortified foods is a good idea. Common items include breakfast cereal and non-dairy milks. Nutritional yeast is an excellent source too
• While vegan diets are often lower in saturated fats, watch out for palm and coconut oil as many
• processed vegan foods contain these
• Some essential fatty acids – DHA and EPA – aren’t common in plant-based foods so vegans who are looking to increase their levels of omega-3 fats can purchase supplements containing algae-generated EPA and DHA. (450 mg EPA and DHA is recommended per daily adult dose)

Further information about optimising a plant-based diet can be found at Medichecks’ Veganuary Nutrient Guide.

The full Medichecks Veganalysis is available online too.

https://www.walesonline.co.uk/news/uk-news/new-data-proves-health-benefits-19695906

What are the top 10 vegan desserts?

From euronews.com/living

A new year is upon us, and with fresh opportunities come challenges. Perhaps this is finally the year to switch to a plant-based diet?

Veganism continues to grow all around the world, with an estimated 2.6 million Europeans currently going meat-free. Many people are doing it for health reasons, as research shows that following a plant-based diet can reduce your risk of acquiring severe illnesses like cancer.

Anthea Cheng is a vegan baking blogger based in Canberra, Australia. Over the years, she has noticed the surge in popularity for vegan desserts.

“Comfort classics, which people feel good about baking, eating and sharing,” are the most in demand, she says.

So what are the most sought after sweet treats on the vegan market? To find the top ten, Dr. Oetker tracked an array of baking hashtags on Instagram. 

Here are the big hitters in 2021:

1. Pumpkin Pie

Take a leaf out of the Americans’ book, and try your hand at this festive dessert. Although usually eaten at Thanksgiving, this is a great pie for all year round - and is especially comforting in the cold weather.

By replacing dairy ingredients with a flavourless oil, plant-based milk, and syrup, vegans can enjoy yummy pumpkin pie no problem.

Pumpkin pieGetty via Canva

2. Fruity Crumbles

What can go wrong with quintessentially British crumble?

A classic, yet simple, dessert to enjoy any day of the week. Swap the butter for a dairy-free alternative.

Berry crumble Getty via Canva

3. Sweet Sugar Cookies

The ability to craft cookies into whichever shape you want is all part of the fun. Maybe try making snowflakes for this chilly time of the year?

Vegan recipes replace butter with a dairy-free spread and eggs with a dash of plant-based milk.

Sweet sugar cookies Getty via Canva

4. Macarons

These cheery, colourful confections are a delight both to look at and to eat. Wondering how you can achieve that beautiful, smooth meringue without using eggs in the mix?

To make them vegan, replace the egg whites with aquafaba (the liquid from a can of chickpeas).

Colourful macarons Getty via Canva

5. Flaky Croissants

An important component of many Europeans’ breakfast, a vegan version of croissants is sure to be a hit. Although mainly associated with France, the flaky pastries are actually from Austria.

Look out for a vegan-friendly or plant butter, rather than margarine or olive oil spread, to get a flavour almost like a traditional croissant.

Flaky croissants Getty via Canva

6. Red Velvet Cake

So elegant, so delicious. Originating from Maryland, USA, in the early 20th century, it took until the 1940s for red velvet cake to start gaining mainstream attention.

To make it vegan, swap buttermilk for a dairy-free substitute like soy. Use plant-based spread instead of butter and be sure to source a vegan-friendly food dye. It's easy to find vegan cream cheese too, like our cream cheese buttercream.

Red velvet cake Getty via Canva

7. Spiced Gingerbread

Christmas may be over, but who says we still can’t enjoy the holiday cheer? These classic festive treats are a delight, no matter the season.

Swap the butter for a plant-based alternative. Some gingerbread recipes also call for golden syrup or honey, which is not vegan! Some golden syrup is, though, so look for a brand that suits.

Gingerbread Getty via Canva

8. Lemon Cake

When life gives you lemons, instead of making lemonade, why not bake a cake?

Just swap the butter and eggs for dairy-free spread and vegetable oil.

Lemon cake Getty via Canva

9. Mug Cakes

Easy and fun to make, mug cakes are exactly what you need when you’re feeling tired after a long day at work. Simply mix the ingredients and pop in the microwave for a few seconds.

Mix the dry ingredients, usually flour, sugar, salt, baking powder and cocoa - then add the wet ingredients, like oil, non-dairy milk, and vanilla.

mug cakes Getty via Canva

10. Sticky cinnamon buns

The Nordic delights that no one can resist. Satisfy your inner Swede with some delicious sticky buns whilst drinking coffee to experience the ultimate 'fika'.

Simply exchange dairy milk for a plant-based alternative and regular butter for a vegan version. Vegan dough recipes don't use eggs, so you won't need to worry about a dairy-free replacement.

Sticky cinammon buns Getty via Canva

For more plant-based content, check out Earthling Ed's video on the 4 reasons veganism is going to explode in 2021 here.

https://www.euronews.com/living/2021/01/26/what-are-the-top-10-vegan-desserts

How to switch to a vegan diet (and stay healthy)

From cosmopolitan.com/uk

By Jennifer Savin

If Veganuary has inspired you to make a change, these tips will help

Over the last few years, the rise in (and reputation of) veganism has sky-rocketed – as have the plant-based food options on offer in supermarkets (shout out to ASDA's own-brand vegan bacon) and restaurants – in part, due to Veganuary. People make the change for a myriad of reasons, from a passion for animal welfare to personal health factors.

Whether you've already dipped a toe into adopting a vegan diet, or are still considering making the change, you may well be feeling a tad *daunted* by the whole thing. And that's totally okay/normal! Especially as there's also a tonne of discussion surrounding vegan beauty products and fashion to consider too. However, at the end of the day it's up to you (and you alone) as to whether or not you're solely experimenting with making your diet more plant-based, or opting for an entire vegan lifestyle overhaul.

For those wanting diet-based facts, this is everything Sabine Gransden, a nutritionist and health coach for Human Health by The Clinic, wants you to know about going vegan:

1) Avoid processed foods

"Many people who change their lifestyle to become vegan tend to reach for processed vegan foods that we find so easily available on shelves in supermarkets these days," says Gransden. "Try to avoid too many ready meals, as they can often be full of additives and sugar and are highly processed. Make sure you thoroughly read the ingredients list too!" She advises planning ahead and opting for whole foods, including lots of different coloured fresh vegetables and fruit.

2) Don't scrimp on the protein

There are plenty of brilliant vegan protein options out there, however as the proteins we get from plant-based foods aren't as well digested as those from animal-based foods, you'll need to make an effort to ensure you're eating enough. "Aim for at least 3 servings per day of legumes (lentils, beans, peanuts, peas, tofu or tempeh)," says Gransden. A word of warning here though: if your body isn't used to eating a lot of legumes, start by introducing them slowly. "They can potentially cause digestive issues, such as bloating, to start with but this will reduce once your body adapts."

3) Take a vitamin B12 supplement

Vitamin B12 deficiency is very common in vegans, notes Gransden. In fact, according to recent studies, over 90% of vegans are B12 deficient compared to 11% of omnivores. "It's a common myth that it's possible to get enough B12 from plant sources alone, such as fermented soy and seaweed, but they contain a different form of the vitamin." A vitamin B12 deficiency can cause anaemia and nerve damage, so taking a daily supplement could be a good idea, but it's always best to book in for a chat with your GP first – they'll be able to guide you on how best to approach diet changes or supplements. Sprinkling nutritional yeast (a good fortified source of B12) can help too.

4) And one for EPA and DHA levels

Get ready for a bit of a science lesson, lads: the fatty acids EPA and DHA are vital for the functioning of our brain and body. "Your body can make them from alpha-linolenic acid (ALA), however, fish such as salmon, mackerel, herring and halibut contain the highest levels of EPA and DHA," says Gransden. "Plant foods contain ALA, but the conversion to EPA and DHA is poor in humans according to studies. Vegans tend to have 50% lower EPA and nearly 60% lower DHA levels, so it's likely you'll have to supplement those too."

5) Eat lots of iron-rich foods

"As iron from plant foods isn’t absorbed as well as iron from meat, vegans have higher iron requirements," explains Gransden. Plant-based foods with a relatively high amount of iron include lentils, tofu, quinoa, chickpeas and beans. "You can increase the absorption from iron in plant foods by adding a small serving of a vitamin C rich food (for example broccoli, parsley, red peppers, kale or watercress) to your meal."

6) Don't forget about calcium and vitamin A too

Calcium is vital for bone health, muscle and nerve function and it’s involved in blood clotting. "Whilst leafy greens such as spinach and kale have a relatively high calcium content, it is not efficiently absorbed during digestion. So you might not be getting enough calcium from a plant based diet alone," says Gransden. If your nails begin to feel brittle, your hair feels coarse or you develop dry, scaly skin, book in with a doctor to discuss calcium deficiency.

As for vitamin A – which promotes healthy immune function, eyesight and skin – Gransden notes it's an important fat-soluble vitamin found almost exclusively in animal foods, like seafood, eggs and dairy products. "Plants contain beta-carotene, which can be converted by the body into vitamin A, but the conversion is inefficient." she explains, adding that you'd need to eat two cups of carrots, one cup of sweet potatoes, or two cups of kale every day to meet the recommended amount of vitamin A. Mild forms of vitamin A deficiency may cause no symptoms, but tiredness (fatigue) can also be a sign.

7) Talk to family and friends and stay inspired

As a health coach, Gransden says she often helps clients to inform their nearest and dearest of their new diet plans. "It's important to make sure they're on board and understand your reasoning, to prevent any surprises in future and so that you get the support you want and need."

She also adds that stocking up on vegan cookbooks will help you stay inspired too. "Check out The VGang Cookbook by Millee Johnson and Timothy Shieff, or Deliciously Ella Quick & Easy: Plant-based Deliciousness by Ella Mills. I find it is easier to follow recipes, especially at the beginning, and it helps stocking up cupboards with the basics." The BOSH! team (Henry Firth and Ian Theasby) also have a plethora of recipes, ranging from healthy to indulgent, available in book form or on their social media channels.

Find tasty swaps for your favourites

"Going vegan initially for health reasons, I wanted to find a way to make my food as tasty as before, without compromising my health," says Loui Blake, founder of Erpingham House, a group that includes the UK's largest vegan restaurant. He adds that one of his former favourite indulgences was ice cream, but that he's since discovered a vegan alternative. "I'll freeze three bananas (adjust according to your appetite!), then blend with a splash of plant-based milk until a smooth consistency. Add choice of toppings – my favourite are chia seeds, blueberries & walnuts – to make a wicked bowl of 'nice cream'."

Big up your vegetables

"A great meal doesn't have to contain meat," says Aaron Bryans, founder of Plant Hustler, Hoke Poke & Plant Hustler Deli. "I try to make vegetables the star of my meals, they're full of vitamins like A and K plus minerals such as potassium. Vegetables are also high in fibre which is good for your gut and helps you feel more satisfied." He adds that plant-based meat alternatives are better than ever these days, too. Bryans' favourites? "Beyond Meat, Moving Mountains (famed for their burger options), Mock and Vivera."

Make the change gradually

"I'd advise building vegan days into your current routine before diving in full-time," says Stuart Jack, co-founder of Musclemary vegan supplements. "Drastic changes to an existing diet can be difficult to sustain for a significant period as most dietary habits are deeply ingrained.

He adds that using a food diary app can be helpful too. "The removal of animal products can often lead to deficiencies in certain macronutrients (protein, fats and carbs), micronutrients (Vitamins and minerals) and overall calories – the best way of identifying this is to use a tracking app, such as MyFitnessPal, to get a breakdown of your intake." Having this information will allow you to make an informed decision on how to tailor and optimise your nutrition.

Create your own vegan diet plan

"Whilst vegan cooking may require a bit more advance planning to begin with, it doesn't require you to become a pro chef overnight!" says Andrea Harburn, Brand Manager at Cauldron Foods (who, in my humble opinion, do the best tofu!). She recommends mastering a few staple recipes that are both quick to make and nutritious, then work on building that repertoire.

Master dairy-free alternatives

Avoiding meat is fairly straightforward, but forgoing dairy? That's another story, says Will Moxham, co-founder of delicious plant-based meal delivery service, Planthood. "While dairy replacements in supermarkets have come a long way, if you have a bit more time, why not get creative in the kitchen yourself?" he suggests. "Making vegan mayo is really simple. The recipe is the same as normal mayo, only you substitute the egg for aquafaba (the leftover water in chickpea can)."

https://www.cosmopolitan.com/uk/body/diet-nutrition/a35204225/vegan-diet-tips/

A Vegan Vending Machine is Popping up in Las Vegas

From vegoutmag.com

Las Vegas food delivery service, Vintage Vegan Diner, announced plans to launch the city’s first all-vegan vending machine. The pop-up will be stocked with the brand’s most popular menu items, including two kinds of sliders, tofu bites, and edible cookie dough.

The vending machine will pop up in various locations around the city until a permanent home is found. Follow Vintage Vegan Diner on Instagram at @vintagevegandiner for information and locations.

https://vegoutmag.com/news/a-vegan-vending-machine-is-popping-up-in-las-vegas/

Flower Burger: rainbow vegan burgers come to London

From globetrender.com

Flower Burger is bringing its natural plant-based rainbow burgers and vegan desserts to London’s Charlotte Street. Olivia Palamountain reports

Flower Burger will launch its first London restaurant on Charlotte Street in spring 2021 in collaboration with multi-brand F&B operator Gerry’s Group. Takeaway and collection will be available from January 21.

The Italian plant-based brand is renowned in Europe for its colourful vegan burgers made from all natural ingredients.

Flower Burger buns are the star of the show. They come in every colour of the rainbow, from a vivid yellow bun made with turmeric, a violet bun made with cherry and a purple bun with added black currant extract.

Inside the buns are a variety of vegan patties – both the buns and patties are produced in-house using fresh vegetables, cereals and legumes, without the use of chemical additives or aromas.

Burgers are paired with a selection of sides including potato wedges, edamame beans and patatas bravas.

New to the menu and created in honour of the UK site will be the Jungle Burger – a green bun made with turmeric and spirulina containing a red bean and oat patty with lettuce, tomatoes, courgettes, signature vegan “Flower Cheddar” and a smoky BBQ sauce.

Classic Flower Burgers on offer will include the Cherry Bomb, featuring a lentil and basmati rice patty in a pink bun coloured with beetroot, and the signature Flower Burger, a seitan and red kidney bean patty served in a purple bun.

Sweet tooth? Vegan desserts are on the menu too, such as “Coco-nuts”, which is a raw vegan dessert made with creamy coconut heart, espresso coffee, cocoa roasted hazelnuts and a vegan chocolate glaze. Meanwhile, the “Chocolate Salami” is a dark chocolate log made with soy milk, wholewheat biscuits and oat flakes.

Designed in partnership with Italian architect Andrea Langhi, the Instagrammable restaurant has been conceived as a “playful space… extremely colourful and filled with kaleidoscopic graphics mixed with a touch of “flower power”.

The 65-seat site is spread across two floors and features a mural of The Beatles’ iconic yellow submarine that dominates the basement walls.

Small tables and sharing tables covered with psychedelic designs will dot both the upstairs and downstairs rooms, with Eames-inspired chairs, vibrant counter seating and candy-coloured swing chairs suspended from a large metal frame.

Flower Burger’s founder and managing director, Matteo Toto, says: “People do not always associate vegan food with fun and enjoyment. Flower Burger is about changing this perception, with a psychedelic brand and restaurant décor that fits a natural, great tasting and unique product that we produce ourselves.

“We have an ambitious and strong opening plan with the mission to bring a year-long summer atmosphere in all our future locations with passion and love. An inclusive, universal, colourful and playful love that spreads like music and brings cheer.”

Veganism has exploded in recent years. According to Innova Market Insights' 2020 report on the future of plant-based eating, worldwide average annual growth in global food and beverage launches with vegan and plant-based claims grew 21 per cent and 58 per cent between 2015-2019, respectively.

Google Trends identified the UK as the most popular country for veganism in 2019, followed by Australia and New Zealand.

The recent transition from vegetarianism to veganism has been so profound that 2019 was declared “The Year of the Vegan” by The Economist.

Globetrender has reported on the trend extensively, covering everything from Powerplant, a vegan restaurant at London’s new Selina hotel to the launch of vegan dishes on Qatar Airways’ business class menu and Bright Club, a co-working space for vegans only.

Even staunchly carnivorous France is not immune to the wave of veganism influencing our eating habits: this year, ONA vegan restaurant in south-west France was awarded a Michelin star – the nation’s first for an establishment serving only animal-free products.

ONA (Origine Non Animale) in Ares, near Bordeaux, was launched via crowdfunding in 2016 by chef owner Claire Vallee. In addition to the award of the classic star, Vallee also won a green star, which Michelin introduced last year to reward establishments with a strong record for ethical practices.

https://globetrender.com/2021/01/23/flower-burger-vegan-rainbow-burgers-london/

Recipe: Vegan Creamy Leek Pasta

From cooking.nytimes.com

This four-ingredient leek pasta coaxes as much flavour and texture as possible out of a few leeks, a box of pasta, some olive oil and lemon (plus salt and pepper). Though it doesn’t take long, this recipe is not fast — it’s even a little bit fussy. You’ll julienne and fry the leek whites to create a crispy garnish, then blend the resulting leek oil with boiled leek greens to create a silky sauce. You could absolutely make this dish on a weeknight, but since the recipe revolves around technique, it’s best not to rush. It’s about enjoying the process as much as the results.

Ingredients

• Kosher salt and black pepper
• 3 medium leeks (about 1 to 1 1/4 pounds total)
• ½ cup extra-virgin olive oil
• 1 pound bucatini, fettuccine or linguine
• 1 lemon

Preparation

1. Bring a large pot of salted water to a boil over high.
2. Meanwhile, prepare your leeks: Trim 1/2 inch off both ends, then cut each leek crosswise, separating the bottom third of the white portion from the top two-thirds of light and dark leek greens. Halve the greens lengthwise, wash them, then set them aside.
3. Halve your leek whites lengthwise, cut them crosswise into 2-inch segments, then slice those segments thinly lengthwise to create matchsticks. (If you notice any grit in the sliced leek whites, wash them thoroughly, transfer them to a dish towel, squeezing to remove excess moisture, then spread them out to dry.)
4. In a small, deep saucepan, heat the olive oil over medium-high and line a baking sheet with paper towels. Working in three to four batches for even cooking, add about 1/4 of the white leek strips and cook, stirring frequently, until golden, about 4 minutes. The key here is to keep residual cooking in mind: Since your delicate leeks will continue cooking after being removed from the hot oil, you want to pull them from the hot oil when about a third of each batch is fully golden, a third is lightly golden and another third is still green. (They won’t cook perfectly evenly; it’s not you, it’s them and the nature of cooking.) Remove them swiftly, using a slotted spoon and tilting the saucepan to transfer the leeks to the paper towel-lined plate. Season to taste with salt. Repeat with the remaining batches. Set the oil aside to cool.
5. Add the pasta and leek greens to the boiling water, reduce the heat to medium-high and cook, stirring occasionally, until the pasta is just shy of al dente, about 8 minutes. Reserve 1 cup pasta cooking water. Using tongs, transfer the leek greens to a blender, then pour the pasta into a colander set in the sink.
6. Add the reserved leek oil to the leek greens, along with 2/3 cup pasta water and a generous pinch each of salt and pepper, and blend until creamy. Add the sauce to the pot and stir in the pasta. Season to taste with salt and pepper, and add more pasta water, if desired, to thin the sauce. Divide among plates and sprinkle with frizzled leeks. Grate fresh lemon zest on top, if desired, then squeeze with lemon. Serve immediately.

https://cooking.nytimes.com/recipes/1021815-vegan-creamy-leek-pasta

Plant-based vs vegan: what’s the difference?

From which.co.uk

More and more foods are labelled as vegan or plant-based, but they aren't necessarily the same thing

You might assume food described on the packaging as plant-based is perfect for your ‘Veganuary’ diet, but this isn’t always the case. There are many similarities between vegan and plant-based diets, but there is also one key difference. People following a vegan diet cut out all animal products – they don’t eat meat, poultry, fish, dairy or eggs. Vegans also avoid foods containing animal-derived products like gelatin, and some even avoid honey as it is made by bees. Plant-based diets however, while still made up of predominantly plant foods such as fruit, vegetables, grains and legumes, may also include some animal products.

Is food labelled as plant-based suitable for vegans?

Not necessarily. There’s nothing to stop something labelled as plant-based containing animal products such as dairy or eggs. It just means the majority of the ingredients are from plants. For example, many vegetable oil spreads and margarines contain buttermilk as an ingredient, including Bertolli Original olive oil spread. If you are vegan, it’s worth checking the ingredients list of products labelled as plant-based, as they may not be suitable for you. Look for the words ‘suitable for vegans’, or the green vegan sign on packaging, as this shows it contains no animal products at all.

Is vegan and plant-based food healthier?

Not necessarily. Following a vegan or plant-based diet that contains lots of fruit and vegetables, pulses, legumes and wholegrains is healthy. But this doesn’t mean all foods labelled as vegan or plant-based are healthy. For example, a vegan cake is still cake so will be high in sugar and fat. The same applies to vegan cookies, ice cream and many snacks. This doesn’t mean you shouldn’t eat these foods, but don’t be fooled into thinking they’re automatically healthier than non-vegan versions. When we compared a vegan Beyond Burger to a standard beef burger we found it contained more calories, fat and salt per 100g.

Can you get enough protein from plant foods?

Yes, you can, though you do need to make sure to include good plant protein sources in your diet. Our bodies need protein to grow and repair. A healthy adult man needs around 56g of protein a day and a woman around 45g. UK intakes tend to far exceed this – the average intake is around 88g a day for men and 64g for women. Good plant-based protein sources are soya beans, quinoa, beans, pulses and nuts. Cereal products such as bread, pasta and breakfast cereals are comparatively low in protein, but because they tend to be eaten in significant quantities they can also contribute to your protein intake. Plant foods are also high in fibre, a crucial component of healthy diets which many of us don’t get enough of.

However, bear in mind that if you follow a strict vegan diet there are some nutrients that might be harder to get and may need to be supplemented. These include: Vitamin B12 – found in yeast extract and other fortified foods such as breakfast cereals. Calcium and Iodine – both usually found in dairy, so look for plant-based alternatives which are fortified.

https://www.which.co.uk/news/2021/01/plant-based-vs-vegan-whats-the-difference/

What does it mean to be vegan in 2021? The results of The Big Vegan Survey are in…

From veganfoodandliving.com

How are vegans shopping in 2021 and what are they buying? We reveal the results of The Big Vegan Survey 2021...

Over the last five years, the world of veganism has changed beyond belief.

Today you can go to the supermarket and buy vegan versions of many of the big brands from Heinz to Hellmans and Gu to Pukka Pies. And these are deliberately vegan versions we’re talking about, not just accidentally vegan ones.

Well-known celebrities are encouraging their followers to go vegan, and wearing their vegan badge as a mark of honour.

And on a Friday night, we can log on to Domino’s or Papa Johns and order a vegan pizza to be delivered, or pop to Gregg’s for a vegan sausage roll at the weekend.

Ok, so veganism might not have become 100% mainstream yet, but it’s definitely on the right path to get there.

For this reason, all the major food manufacturers and suppliers want to know more about the vegan community so they can keep surprising us.

But often they find themselves guessing at what it is that we really want and need.

So at Vegan Food & Living, we decided to follow up on our Big Vegan Survey 2019 with a new version for 2021. Not only could we then help companies to serve us better, but we would all know more about fellow vegans in our community too.

Who took part in the Big Vegan Survey 2021

 Just over 6,500 people completed this survey between 30^th November 2020 and 4^th January 2021.

85% identified as female, and the largest percentage (25%) fall into the 45-54 age bracket, with around 18% coming from each of the 25-34, 35-44 and 55-64 categories.

People who completed the survey were spread all over the UK, with the highest percentage being from the South East, but with a good representation from the North of England, Scotland and Wales.

Are you plant-based or vegan?

When we asked people to tell us how they define their diet/lifestyle, 58% classed themselves as vegan in the 2021 survey, compared to 65% in 2019, and 14% preferred to use the term plant-based compared to 11% in 2019.

So the popularity in using the term plant-based is growing – but why?

Well, 32% of people said that it was because they ate a vegan diet, but veganism didn’t extend into their daily lifestyle. Perhaps they choose to still wear leather shoes or woollen jumpers, or aren’t as strict with their beauty choices.

Interestingly though, the next most popular reason for using the term (with 22% choosing this option), was that they don’t like the stereotypes associated with the term vegan. So perhaps they are able to dodge some of the more awkward questions or prejudices by opting to call themselves plant-based instead.

After this, 21% said that they follow a predominantly vegan diet, but do consume honey, and others commented that they occasionally eat eggs – both obviously contentious issues within the vegan community.

Does your motivation change if you’re plant-based vs vegan?

We all have different reasons behind our choice to stop consuming and using animal products.

Animal welfare and ethics, health, and the environment are the three main motivators that usually influence people. But do those motivating factors change depending on whether you’re plant-based or vegan?

In a lot of instances, it seems so!

For those who classed themselves as plant-based, when asked for the main reason they decided to follow that diet, 43% said animal welfare, but equally 43% said their motivation was health.

When people who classed themselves as vegan were asked the same question, 76% chose animal welfare as their primary motivation for going vegan, compared to just 22% who were doing it for the environment and 18% who changed for health reasons.

So those who class themselves as plant-based are generally more health-conscious and less likely to pick up ready meals or order a vegan takeaway as often, while people who class themselves as vegan are the ones you need to ask for campaigning and activism advice.

Encouragingly 58% of people who use the term plant-based and 63% of vegans classed environment concerns as a ‘Very Important’ reason for choosing their lifestyle, so we’re definitely a very eco-friendly bunch. David Attenborough rest assured that all is not lost yet!

How vegans are shopping in 2021

Having faced a year of long queues at supermarkets, tackling the obvious social distancing issues of narrow supermarket aisles and a population who struggled to grasp the concept of personal space at the best of times, 2020 was guaranteed to alter how we shopped a little bit.

And we’re just talking about supermarkets here, fashion and beauty shops are a whole other story!

In our 2019 survey, 80% of people did their weekly food shop in-store at a supermarket, compared to 11% online from a supermarket. Move on a year, and in the 2021 survey, the number of shoppers visiting a supermarket in person had decreased to 68%, compared to 19% who are now shopping online.

Frequency of shopping has changed slightly too. 45% of the 2019 survey said that they did their main grocery shop more than once a week, while this reduced to just 27% in the 2021 survey.

And who’s leading the way when it comes to supermarket vegan offerings? Unsurprisingly it’s a close-run thing with Sainsbury’s and Tesco at the forefront, Marks and Spencer creeping up the ranking, and Lidl definitely still bringing up the rear.

Perhaps a result of Covid-times shopping, opinions on where vegans would be happy to shop for items such as meat alternatives has changed slightly.

Whereas in 2019, 23% wouldn’t mind going to the meat aisle to pick up their vegan meat alternative if it meant a meat-eater might be tempted to try out the vegan version, the 2020 approach to trying to get in and out of a supermarket as quickly as possible has meant that only 19% would be willing to go to the meat aisle.

Now, 40% would prefer to be able to find everything together in a dedicated free-from aisle. Ease and convenience is key, which is why Asda had such an enthusiastic response to its vegan ambient aisles initiative!

Asda's convenient vegan aisle has proved a hit with customers who can find vegan products in one place in-store

Which vegan products are leading the way?

We’ve been treated to a lot of new product releases in 2020, but what do we think about the quality of the products? Just because they’re available, doesn’t necessarily mean they taste any good!

Well, the impression of meat substitutes has improved, with 61% saying the quality of the brands available is good, compared to 53% giving the same good rating in 2019.

26% now say that the quality of cheese is good, compared to 22% in 2019. There’s still some way to go with vegan cheese, but thankfully it has progressed from that weird alternative that in no way compared to its dairy counterpart. We can enjoy it now at least!

Egg replacements have definitely improved over the last year, with 16% saying they’re good, compared to just 8% in 2019. Welcome to the vegan community Crack’d, thanks for joining us!

What do vegans still want to see in the supermarket?

When it comes to what we’re still missing out on, the answer is the same as 2019, with 52% of people saying that what they really want to be able to buy is readymade vegan Yorkshire puddings. We hear you!

This survey may have closed before Marks and Spencer started getting rave reviews for its game-changing ‘No salt beef’ sandwich, but pre-packed sandwich ranges still weren’t hitting the right spot with the vegan community. As in the 2019 survey, 43% wanted to see better versions.

What do we also want to be able to buy with ease? Vegan Halloumi, brie and ready-made quiche are all top of the list, as are Maltesers. Mars, please give us what we want!

How has Covid-19 changed the way we live (apart from the obvious)?

Covid 19 has changed the lives of every single one of us in varying degrees and ways, so in our 2021 survey we wanted to acknowledge this by asking how the epidemic has influenced people in both positive and negative ways.

Looking at the positives we can take from the situation, 69% said they either agreed or strongly agreed that Covid had made them more mindful about shopping local and supporting small independent businesses.

57% say that it has caused them to cook from scratch more.

65% believe that it will make people think more carefully about eating meat in future, with 64% saying that more of their friends and family have already shown a greater interest in veganism.

And the pandemic has thrown environmental issues even further into the spotlight, with 55% saying that lockdown made them consider their personal impact on the environment more, and 56% saying they are using their cars less, even when we’re not in lockdown and allowed to travel freely.

But it’s definitely made us more cautious about going out, particularly to a restaurant, with only 10% saying they’d be happy going to a restaurant as often as they did pre-Covid, and 37% saying they’d stopped going to restaurants at all (even when they are open!)

How long do vegans like to spend in the kitchen?

So we know how people are shopping but what are they doing with all the delicious food they buy?

70% of the people who completed the Big Vegan Survey 2021 prefer to cook the majority of their meals from scratch, with 23% combining cooking from scratch with indulging in the occasional ready meal for convenience.

Ready meals are however decreasing in popularity, with 30% saying they eat them once a month compared to 34% in 2019, and 24% saying they never buy them compared to 20% in 2019.

The majority (65%) prefer to spend between 30 minutes and 1 hour preparing each meal, with only 6% willing to spend 1 to 2 hours in the kitchen.

47% cook a vegan meal for their whole family, with only 21% having to cook one meal for themselves and another for non-vegan members of their family. But this is probably because 51% don’t have children, so catering for fussy eaters and less sophisticated tastes isn’t as much of an issue!

And what’s the most popular cuisine? Italian just edges it with 17% choosing it as their favourite, closely followed by Indian with 16%, Chinese with 11% and Mexican and British classics, both with 10% of the vote.

So there we have it, a glimpse into the vegan world in 2021.

If you have a vegan business and would like to find out more about the full results of The Big Vegan Survey 2021, get in touch with Megan Gibbings at megan.gibbings@anthem.co.uk. 

https://www.veganfoodandliving.com/news/big-vegan-survey-results-2021/