A History Of Veganism Around The World

From slurrp.com

While vegetarianism is usually seen as a diet choice, veganism has not managed to break away from its moral underpinnings. Veganism is still seen as a moral movement, and that may also explain some of the backlash it receives from people who are decidedly not vegan or vegetarian

India has a long history of vegetarianism, and even veganism (even though it wasn’t until 1944 that the term was coined) for a long time. The world is taking to it in increasing numbers. Veganism is of course an extreme form of vegetarianism, so that means no animal products whatsoever. Veganism is, more often than not, not concerned only with diet. Vegans also eschew animal products in other aspects of life as well, whether it is clothing, furniture, or accessories that may have been made from animal products. That means no leather, no wool, no pearls, and even no ivory-keyed pianos.

Going animal-product free can be the one choice we can make to curb the rate of climate change, some climate activists argue. And therein lies the biggest controversy about it. But that is not the subject of this article. In this piece, we are more interested in finding out how the movement began and how it is slowly but surely taking hold across the world, especially among the upper middle classes the world over.

The idea of avoiding flesh is an old one. Ancient Indian and Eastern Mediterranean societies have a storied history of flesh avoidance. Akhenaten, an ancient Egyptian pharaoh, refused to accept animal sacrifice as he considered it a violation of the Aten god's gift of life. Dating back to 1300 BC, Akhenaten was dedicated to the vegan principle of not causing any injury to animals. Around 500 BCE, Pythagoras of Samos, a Greek philosopher and mathematician, was the first to write about vegetarianism. Not only is he remembered for his theorem about right triangles, but he also encouraged compassion for all creatures, including humans. He is believed to have said, "Alas, what wickedness to swallow flesh into our own flesh, to fatten our greedy bodies by cramming in other bodies, to have one living creature fed by the death of another!" Additionally, adherents of Buddhism, Hinduism, and Jainism were advocates of vegetarianism, believing that humans should not cause suffering to other animals. There was the Japanese Emperor Tenmu who banned the consumption of meat from cows, horses, dogs, chickens, and monkeys, and this ruling led to a ban on eating meat in Japan that lasted 12 centuries.

The practice of not consuming any animal products didn't quite take off in the Western world, even though it would gain some attention during health fads and spiritual revivals. Ephrata Cloister, an extremely religious group established in Pennsylvania in 1732, supported both vegetarianism and abstinence from sexual activity. Jeremy Bentham, a utilitarian thinker in the eighteenth century, thought that animal misery was just as important as human misery and compared the notion of human superiority to racism. Kellogg’s corn flakes, for instance, were born out of the need to promote vegetarianism as a lifestyle, which includes celibacy. 

In 1847, the first vegetarian society was started in England. Three years later, Rev. Sylvester Graham, the creator of Graham crackers, joined forces with the American Vegetarian Society. Graham was an ordained Presbyterian minister, and his supporters, known as Grahamites, followed his rules for a moral life: vegetarianism, temperance, abstinence, and frequent bathing.

 It was in November 1944 that British woodworker Donald Watson declared that because vegetarians consumed dairy and eggs, he would establish a new term named "vegan" to explain those who didn't. Tuberculosis had been identified in 40% of the dairy cows in Britain the year prior, and Watson used this to his advantage, arguing that it demonstrated the vegan lifestyle safeguarded people from contaminated food. Three months after devising the term, he issued a detailed description of how it should be pronounced: "Veegan, not Veejan," he wrote in his new Vegan Society newsletter, which had just 25 subscribers. By the time Watson passed away at the lofty age of 95 in 2005, there were over 500,000 vegans in the world. That number has since only grown.

While vegetarianism is usually seen as a diet choice, veganism has not managed to break away from its moral underpinnings. Veganism is still seen as a moral movement, and that may also explain some of the backlash it receives from people who are decidedly not vegan or vegetarian. The overwhelming feeling from them—as documented by many videos on YouTube and expressed in op-eds—is that vegans are militant about their choice and that their moral groundedness is a cause of severe vexation. While for a majority of people, going vegan is rooted in the principle of causing no harm to fellow living beings, there is also a growing ecological angle. Some people claim that veganism is the diet of the future and that the future of the Earth may actually depend on us becoming vegan. As one report claims, "Animal agriculture is behind many of the most damaging environmental crises, from climate breakdown and water pollution to deforestation and desertification." Credible institutions like Oxford University, Harvard University, and the United Nations are all saying the same thing: "To preserve a healthy, habitable planet, we need to eat plant-based."

https://www.slurrp.com/article/a-history-of-veganism-around-the-world-1675131655989

Can a vegan diet really help you sleep better?

From readersdigest.co.uk 

You may have heard about various health benefits a vegan diet can offer, but what about how it affects your sleep? Sleep expert Martin Seeley shares how veganism can benefit your sleep

Veganuary is becoming increasingly popular in the UK, which sees many people switch out their normal diet for a meat-free, vegan one all across January, and for good reason!

You sleep more soundly 

Opting for a vegan diet can help you to sleep more soundly and enjoy an uninterrupted, deep sleep, which is imperative to maintain normal bodily functions. There are a number of reasons why.

"Opting for a vegan diet can also help you to enjoy an uninterrupted, deep sleep"

First of all, vegan foods typically have lower levels of sugar, so are easy to digest which means you aren't susceptible to digestive issues whilst you sleep such as stomach pains, bloating and digestion. A vegan diet also includes lots of fibre, and this is important for keeping your glucose levels balanced. This then contributes to a better quality of sleep and allows you to experience less broken sleep.  

You fall asleep much quicker

If you find it difficult to fall asleep at night, then trying a vegan diet, or taking up Veganuary might help with this. The reason is that the vitamin B12 can be found in many leafy green vegetables such as spinach, kale, beetroot and lettuce salad leaves. This vitamin is key for regulating that all important sleep-wake cycle, which mean that eating these types of foods—staples in a vegan diet—can help you to feel alert during the day and tired and sleepy at night.

Leafy greens like spinach and kale are full of B12, which can help you sleep

Furthermore, digesting high levels of B12 could also mean you are less likely to suffer insomnia, therefore having a better quality of sleep. Some non-vegan foods which offer high levels of B12 are meats and fish, so it's important to ensure that you are substituting these foods with alternatives such as plant-based meats, fortified cereals and other replacement foods. 

You experience less vivid dreams

Experience vivid dreams or night terrors? Then you may want to switch to a vegan diet! This is because experiencing vivid dreams is often associated with an amino acid called tryptophan which is then converted into serotonin and can promote vivid dreams. Tryptophan is commonly found in foods such as milk, eggs, cheese, lamb and fish, so if you go vegan you are less likely to experience such dreams.  

Your mood is improved which will help you sleep 

Having a vegan diet can also improve your mood, a great reason to try Veganuary, especially when January can be rather grey and depressing. Many studies have shown that those who suffer with mood disorders are more likely to experience insomnia and broken sleep. Poor sleep can then impact your mood even more and make you feel irritable, low and depressed.

"Vegan diets commonly include mood boosting ingredients such as magnesium and vitamin B"

So, by adjusting your diet to help boost energy levels and mood, you are also improving your chances of getting a good night's sleep and improving your overall sleep quality. Vegan diets commonly include mood boosting ingredients such as calcium, potassium, magnesium and vitamin B which all help to lower stress levels and boost mood, allowing for a more restful night's sleep. 

No more night time aches and pains 

Of course, investing in an orthopaedic mattress can help reduce any pain linked to arthritis or joint pain, but switching to a vegan diet can also have a number of benefits to your sleep quality. A vegan diet is full of antioxidants, fibre and probiotics which have been shown to help reduce inflammation and help ease any joint stiffness.

Vegan diets tend to be full of antioxidants, fibre and probiotics

Furthermore, a plant-based diet can also remove those trigger foods that can actually worsen pain from arthritis such as processed red meats which often have added sugars. 

How can you maintain a vegan diet? 

Often it's quite difficult to go completely cold turkey (excuse the pun) with Veganuary. You may want to start off with a vegetarian diet and then increase to vegan. However, once you get to grips with the right foods and understand how to incorporate these foods and ingredients into your diet and meals, it should get easier. I suggest trying to incorporate as many plant-based meals into your diet as you can, while still listening to what your body needs.  

"You should also ensure other areas of your life are looked at to help with your sleep routine"

If you’re cooking just for yourself, you might find it easier to stick to a vegan diet, but if you are cooking for your family you may find it harder—perhaps start with simple dishes or replace your usual meat dishes with vegan meat replacement options. 

By switching to a vegan diet, you should see an improvement in your sleep-wake cycle. However, you should also ensure other areas of your life are looked at to help with your sleep routine. Exercising regularly, drinking plenty of water and getting fresh air as well as a vegan diet will all help with your sleep, as well as of course choosing a supportive mattress and pillows which will promote a good sleep. 

https://www.readersdigest.co.uk/health/wellbeing/can-a-vegan-diet-really-help-you-sleep-better

Veganism rising in Germany, USDA says

From freshfruitportal.com

A country commonly associated with meat-based dishes, Germany now has the highest rate of vegetarianism in Europe, with veganism quickly rising to over 1.5 million according to a recent report by the USDA.

Germany is the second largest importer and third largest exporter of consumer oriented agricultural products worldwide, and by far, the most important European market for exporters. 

Imports of agricultural products increased by 7.7% to US$108 billion in 2021. Of that, $76 billion were consumer-oriented agricultural products.

Overall, Germany is a net importer of all major categories of food products. Grocery retail sales reached a record high of over $300 billion in 2021. 

The rise in preference for vegan options to animal products also comes with a decline in the consumption of dairy.

“Per capita consumption of cow's milk in 2021 was 105 pounds, down more than 4% from the previous year. For butter, milk fat, and milk fat spread products, consumption fell by over 3% to 13 pounds,” the report stated.

Aside from the generational factor, which according to the entity is driving this trend, labelling has also played a huge part in the rise of veganism.

Germany has gone so far as to create legal definitions of vegan and vegetarian for food labelling. 

According to the report, published on Jan. 25, to be defined as vegan, “foods must not be of animal origin or contain ingredients, processing aides, or other substances of any animal origin”.

https://www.freshfruitportal.com/news/2023/01/30/veganism-rising-in-germany-usda-says/ 

"Becoming a vegan was easy and I feel healthier"

From henleystandard.co.uk

A WOMAN from Henley who has been vegan for five years says that adopting a plant-based diet is easier than people think.

Caroline Hopkins, a retired teaching assistant, and her husband Peter, a solicitor, decided to become vegan after learning more about the environmental impacts of the dairy industry.

She said: “I chose a vegan diet when I realised the environmental benefits and as a way to reduce our carbon footprint.

“It’s not the only reason as animal welfare is also a big factor. I love all animals, not just pets.”

The couple say that documentaries and the influence of their eldest son, Edward, who became vegan five years before them, convinced them of the benefits.

In 2020, Edward founded a communications company, Dark Green PR, which works with green-focused businesses on digital marketing and brand strategy.

He has given talks to environmental campaign group Greener Henley about his work at COP and his work in the climate industry.

Mrs Hopkins said: “He influenced us. He became vegan first and his partner is vegan.

“He has always been in PR. A pal of his did a PhD in environmental ethics, that’s what got the ball rolling for him. That’s the job he does now.

“My youngest son Richie and his partner are not vegan but they have dramatically reduced their intake. They don’t do dairy and they don’t eat much processed meat.”

Mrs Hopkins, who was vegetarian for about three years before switching to a vegan diet, says that she didn’t find making the change
difficult.

She said: “I was a complete carnivore and I did drink cow’s milk but now I’ve made the switch.

“I wouldn’t say I found it challenging. It’s easier than you think. It’s changing people’s habits of a lifetime. I’m a great tea lover and never in a million years did I think I could drink it without cow’s milk but you get used to it.

“You drink a cup of tea and think, ‘That’s not so bad’. It’s being willing to make the effort.

“My husband and I are just two people but I feel better for doing it, for lessening our environmental impact.”

Mrs Hopkins, who worked at Trinity Primary School and Rupert House School, believes that since becoming vegan she and her husband, a partner at Mercers solicitors in New Street, have noticed the health benefits of only eating plant-based foods.

“Since we’ve been vegan we’ve both had a healthy gut,” she said.

“I am over 60 and I try to exercise as much as I can. I do have arthritis in our family but it has got a bit better and I would like to put it down to a vegan diet. It’s also cleaner. You have to be so careful how to store meat and dairy goes off quickly.”

She says that it is a lot easier to be vegan now with many restaurants and shops in Henley and further afield providing lots of vegan options which weren’t previously available.

“Côte and Zizzi do an amazing selection of vegan options,” she said. “Most restaurants will try to offer a vegan burger with chips but Zizzi and Côte do a nice meal, which they make from scratch.

“Cook do some frozen dishes which are also vegan, which is great.

“The word is getting out — even supermarkets. Tesco has a great selection called Wicked Kitchen and some are really quite tasty. Waitrose also has a good selection. Lidl had a whole new range for Christmas, which I thought was good.

“The Willow Basket I highly recommend. They have Ecover and you can refill your bottles. I go to fill up with laundry liquid and washing up liquid.

“FourState has some lovely environmentally friendly goods. There’s a lot out there.”

Mrs Hopkins says she enjoys cooking and she has stack of well-thumbed vegan recipe books in the kitchen of her home in Wyndale Close.

“I’ve always been a cook, it comes with my American roots,” she said.

“For my favourite dishes, I like anything with mushrooms. I like mushroom lasagne, I like baking vegan cakes and biscuits, nut roasts and delicious soups. With soups it’s easy, you can add pulses and nuts, which give you protein, and some green veg like broccoli has more calcium than a glass of milk.

“At Christmas, Peter, Ed and myself had nut roast with gravy and vegetables. I made a little bit of turkey for Richie and my mother-in-law.

“For New Year’s Day my mother-in-law came round and I made lemon polenta cake with Oatly cream. It was delicious.

“Shepherd’s pie with lentils, butternut squash soup with sourdough bread and a tossed green salad. You can have all the protein and vitamins through a vegan diet.”

Mrs Hopkins uses other vegan products, including face creams, and tries to lessen the environmental impact of other purchases by buying second-hand goods from charity shops in Henley.

She believes that Veganuary is a good idea to help encourage others to try veganism.

“The thing is to have a go,” she said. “I wish there were some statistics about how many people carry on with it. I know a few other vegans in Henley but not that many — my husband and I are generally the odd ones out.”

Mr Hopkins said: “I have no regrets. It’s the way forward, people moving away from meat and dairy as they try to reduce the environmental impact of what they eat.”

https://www.henleystandard.co.uk/news/environment/177864/becoming-a-vegan-was-easy-and-i-feel-healthier.html

Travelling as a Vegan

From palatinate.org.uk

By Cara Burdon

I ’ve been vegan for over 5 years now. Although at first, I did encounter some problems finding vegan-friendly options at restaurants in the UK and when travelling abroad, now, I am pretty well versed in being vegan almost anywhere. I have learned to navigate ordering off the menu, restaurant researching and generally becoming adaptable. I would like to dispel the myth that being vegan is restrictive and difficult, especially when it comes to travelling and eating out abroad.

When friends and family members give me a concerned look and ask ‘Is there anything here for you Cara?’ when choosing a restaurant, whereas I used to scour the menu and quite often find something vegetarian but nothing vegan and subsequently panic, after years of experience, I now know that pretty much anywhere is vegan friendly, even if it doesn’t specify this directly. In other words, every menu is adaptable to a plant-based diet in some way. Although its nice to eat at a vegan or vegetarian restaurant or restaurants where options are abundant, eating somewhere which doesn’t offer vegan options is not a crisis, as many people do believe.

I can guarantee that almost anywhere you go, whether in England or in Europe, or to be honest, anywhere in the world, there will be bread or some sort of plant-based carb, such as pasta or rice available, whether on the menu or not. If worse comes to worst, this is your best bet. The common thread: most carbs are adaptable. In most European countries, you’ll find pages of pizza or pasta dishes on the menu. I usually go for a roasted veg pizza and ask for it without the cheese (if no dairy-free option is available). As for pasta, most menus offer a tomato or arabiatta sauce, both of which are vegan. If not, I have a 100% success rate in asking a restaurant if they can do a pasta with garlic and olive oil for me, which although simple, is always effective. As I’ve found, especially in Italy or in the French alps, the basic ingredients (pizza dough, olive oil, tomato sauce) are usually such good quality, having basic dishes such as a marinara pizza or tomato pasta are still leaps and bounds better than anything you’d find at home.

After banging about all these basic worst-case-scenario, off the menu meals, I’ve made it seem as though eating out as a vegan in 2023 is still a sad affair, but this couldn’t be more wrong. Now, the awareness of the rise in plant-based eating means that restaurants are becoming more and more accommodating. I would say that especially in Europe, it is more uncommon to not find any vegan or vegetarian options at a restaurant than there be none at all. Veganism has become so huge that it is now in a restaurant’s best interest really to add at least one vegan option to their repertoire. Apps such as ‘Happy cow’ as well as a plethora of others allow you to check whether a restaurant has plant based meals available in order to avoid the delicious yet slightly awkward adapted-carb option. Moreover, there are now so many amazing totally vegan restaurants and chains all over the world, even in places you’d never expect, for example, the vegan Shawarma restaurant I stumbled across in downtown Amman! The bottom line: never rule out a restaurant or a place because it looks as though it won’t cater for vegans. It’s 2023, you’d be surprised.

In terms of top-destinations for vegans, I would definitely say that anywhere in the Middle East is great. Generally, I’ve found that although its rarer to be Vegan or Vegetarian in this geographical region compared to in Europe, Middle-eastern or Arab food is unintentionally very well suited to a plant based diet. So many mezze dishes are accidentally vegan or veggie. Hummus and falafel are almost guaranteed to be at any restaurant and you’ll often find a zaatar manakish, a vegetable tagine, stuffed-vine leaves, so many more dips such as muhammara, baba ganoush and my personal favourite, moutabal, on the menu. And the best thing: the bread almost anywhere in middle-eastern countries is to die for. At restaurants, its almost always freshly baked and, get this, free of charge.

I found during my time spent in Jordan and Egypt that just the whole concept of ‘mezze’ itself is a vegan saviour. Sharing lots of little dishes, (well I say ‘little’ but actually the portion sizes are huge in the Middle East), is a great way to cater for everyone’s dietary requirements, especially when there are so many plant-based mezze dishes available.

Although inevitably as a vegan you will encounter some problems whilst travelling and still not everywhere has plant-based options, it is usually possible to adapt something on the menu or just be adaptable. With the development of veganism globally and the rise of plant-based cooking, travelling shouldn’t be something that deters you to go vegan or eat more plant-based this Veganuary.

https://www.palatinate.org.uk/travelling-as-a-vegan/

UK’s first vegan carvery to open in former traditional country pub in Warwickshire

From veganfoodandliving.com

The vegan carvery notes a major shift in direction for The Barn Pub and Restaurant, which used to serve a lot of meat and few plant-based options

The owners of a country pub and restaurant in Rugby, Warwickshire will be relaunching as a vegan restaurant, including its Sunday carvery serving vegan roast dinners – thought to be the first of its kind in the UK.

From February 1, the Barn Pub & Restaurant will be trialling serving only plant-based options, including its Sunday carvery, for the entire month.

According to the eatery’s owners, who took over the business in September last year, the move sparks a major change in direction.

The pub and restaurant previously served plentiful meat dishes, with very limited vegan options.

However, since taking over, the new management has been reducing the meat offering and replacing it with plant-based options.

The vegan meat options on offer include gammon, turkey, nut roast and sausages. Sides include roast potatoes, cauliflower cheese, and a range of vegetables as well as gravy and stuffing.

When it comes to the rest of the menu, which will also be entirely plant-based throughout February, diners can choose from a range of classic (veganised) dishes including tofu fish, meat-free steak and vegan burgers. 

Vegan carvery

In a statement sent to Vegan Food & Living, the eatery’s owners said: “After receiving great support for our vegan menus, and especially our vegan carvery, we have decided to take the leap and trial a month of fully vegan food. 

“We currently run a carvery every Sunday and believe we may be one of, if not the only, plant-based carvery in the country. With this we are finding our little restaurant is becoming increasingly popular among the vegan community. 

“Every week we serve up homemade, plant-based roasts along with Yorkshires, cauliflower cheese and all of the trimmings, all vegan! Up until now though we’ve still had to offer meat as well, but this has been served up in the kitchen, out of sight of the customers. 

“We have decided that now is the time to try and ditch the meat entirely. As of February 1, we will be trialling a month of going completely plant-based, including our carvery. As this may be the only vegan carvery in the country we are very excited.”

The Barn Pub & Restaurant already serves a vegan carvery, which costs £14.95 for adults, £7.95 for children, and £12.95 for takeaway.

https://www.veganfoodandliving.com/news/uks-first-vegan-carvery-warwickshire/ 

What To Expect From London's First Vegan Pub

From tastingtable.com

The Spread Eagle, 224 Homerton High Street, E9 6AS

Whether choosing a vegan diet out of concern for the environment, specific health reasons, or love of animals, there's been an increase in those seeking plant-based meals, Emerging reports. Since 2014, the number of vegans has more than quadrupled in the United Kingdom, notes Food Matters Live, and the country now leads the world as the number one country for vegans. In response, meat-free choices are permeating not only markets but also the restaurant industry — and pubs. 

Square Mile admits that only recently could the words "pub" and "vegan" be found in the same sentence. Since 2018, The Spread Eagle has certainly delivered. With specialty drinks and carefully curated seasonal menus, the pub had created a sanctuary in London's Hackney neighbourhood for vegans to drink, eat, and be merry without guilt. One visit to this pub is concrete proof that veganism is no longer a concept that's considered fringe. And it isn't just the food that is made without animal products — from the decorations to the drinks, you won't find a trace of animal in this establishment.

The pub for animal-free debauchery

The Spread Eagle may look like a typical British pub with wood-panelled walls and blue trim, but an emphasis is placed on reducing waste and offering a fully vegan menu. The team is dedicated to its plant-based ethos, and while 100% vegan drinks may not sound revolutionary, admits The Nudge, many wines and beers contain gelatine or milk derivatives. If you think there are only a few beverages that qualify for the distinction, the pub rotates beers and keeps palates busy with a fresh cocktail list.

Settle on a classic like a hazelnut white Russian or try the signature cocktail, Lavender is The New Black, made with Quiquiriqui mezcal, activated charcoal, lavender syrup, and lemon (per its menu). The bar also offers spirits accompanied by Fever-Tree mixers, garnish, and ice (Koko Kanu rum is served with white grape and apricot soda). 

If you're feeling peckish, vegan chorizo, beer-battered "tofish," and corn esquites satisfy those committed to meatless dining, recognises The Guardian. Seasonal menus change, with some dishes foraged and other more traditional dishes modified to fit the theme, like pie and mash, "sausage" rolls, and dumpling stew, notes Dish Cult. Instead of using meat, Korean burgers are made with chicken of the woods mushrooms, pickled carrot, daikon slaw, and the chefs use Korean hot sauce gochujang to top it off (via its menu).

The pub has set high standards for vegan copycats, admits London on the Inside, and if you find yourself in London on a Sunday, be sure to visit for the roast.

https://www.tastingtable.com/1177051/what-to-expect-from-londons-first-vegan-pub/

Trying to eat more vegan food? Eight tips for tasty plant-based meals

From heraldscotland.com

Whether you're looking to reduce your reliance on animal-derived food, cut down on saturated fats, decrease your carbon footprint, or all of the above - embracing plant-based cookery doesn't mean you have to go 100% vegan if you don't want to.

"It's meant to be enjoyable - it's not meant to be about taking stuff away," says Annie Rigg, whose latest cookbook, Eat More Vegan, isn't aimed solely at those who have given up meat and dairy products altogether.

"It's written from the standpoint of someone who's not vegan as well," says Rigg, 52, who trained at the prestigious Leith's Cookery School and worked as a chef for eight years before become a freelance food writer and stylist.

"I'd like to think I'm not preaching about it. It's like: here is a really great collection of recipes, that just actually happen to be vegan."

The author of more than 20 recipe books lives in Hampshire with her husband Hugh, who was pleasantly surprised by how much he enjoyed sampling the many plant-focused dishes.

"My husband - who is very long-suffering - has also embraced eating more vegan food, because I do all the cooking," Rigg says. "He was completely overwhelmed by the jackfruit bao buns. He said, 'You would never know they weren't pork'."

Now, Rigg is full of fantastic advice for anyone starting out on their plant-based journey or looking to elevate their vegan cookery game. These are some of her top tips...

1. Think veg-first

If you're used to the classic meat and two veg combo, Rigg recommends an all-inclusive approach that makes vegetables the main event.

"With vegan food, the way I approach it is everything is the hero, rather than having one thing on the plate that's the hero and everything else is sort of a support act," she says. "It's all-inclusive cooking."

Using a mixture of veg - for example, Rigg's rice and lentils with tahini-roasted root veg features carrots, parsnips and beetroot - creates a colourful, satisfying meal.

2. Grains are great

"They're cheap and nutritious, and there are a million different things you can do with them - you open up a whole world of joy," Rigg says of grains, such as quinoa, freekeh and spelt, which add flavour and texture to dishes as well as making them nutritious and filling.

Take pearl barley, for example - found in her mushroom, celeriac and pearl barley stew. "It's just so delicious, and nutty and earthy," says Rigg. "You can chuck grains into soups, stews and pies."

3. Spice up your life

Rigg says: "I think there are other cuisines that lend themselves naturally to vegan - there are a number of Indian or other Southeast Asian-based recipes in the book."

She recommends stocking up on a few fragrant spices, such as chaat masala (a powdered blend that includes cumin, coriander and fennel seeds), or making your own.

"It's a really easy way to brighten up something quite simple, such as fried rice. Chuck on a seasoning blend and suddenly it's not just rice and vegetables, it's got flavour bombs all over it."

4. Season generously

In addition to spices, herbs are a key component in flavourful vegan meals.

"I put bay leaves in a lot of things," says Rigg. "In the summer, I use quite a lot of basil and oregano, flat-leaf parsley and chives. Currently, we have pots of thyme, rosemary and sage outside, and they are regularly trimmed."

5. Don't rely on meat substitutes

While there are plenty of convincing vegan meat alternatives on the market, Rigg prefers the plant-focused approach, although she is a big fan of tofu.

"I think a lot of the people who aren't vegan or vegetarian shy away from tofu, but if it's cooked well and properly, it can be the most delicious thing," she says.

"Marinading it is often a good way. Frying it is always a good thing, because you're then adding a texture to the outside of it - deep-fried tofu puffs are another option."

6. Make your own mayo

Another brilliant use for tofu? Whip up tasty vegan mayonnaise and other salad dressings.

"You just buy the silken tofu and blend it. It takes on the texture of mayonnaise and then you can add any other flavours to it," Rigg explains.

"You can add garlic and lemon and herbs. There's a Caesar salad dressing I did, which is whizzed up tofu and nutritional yeast - there's no eggs or cheese."

7. Try vegan cheese

While experimenting with vegan cheese, Rigg found the dairy-free alternatives have come on leaps and bounds in recent years.

"I found vegan feta very good, and some vegan Parmesan is amazing," she says. "The supermarkets are obviously doing it, but there are lots of people making small-batch vegan cheese, they're really worth looking into."

8. Enjoy it

Rigg's advice for anyone who thinks they've failed if they happen to fancy a slice of toast smothered in butter, or a milky latte?

"Don't beat yourself up," she says. "If you start thinking about it as, 'I'm depriving myself of something', that's when it will be a struggle.

"I don't think it should be something that is about depriving. It should be about just opening up new doors for you."

Eat More Vegan by Annie Rigg is published by Pavilion Books, priced £16.99. Photography by Nassima Rothacker. Available now.

https://www.heraldscotland.com/news/23274518.trying-eat-vegan-food-eight-tips-tasty-plant-based-meals/

How to build a durable plant-based restaurant

From hospitalityandcateringnews.com

Veganism has dominated the headlines this month due to the increasing popularity of Veganuary, which encourages people to try going vegan for the month of January

More vegetarian and vegan restaurant brands have opened across the UK in recent years than ever before – some of which were short-lived, for a variety of reasons. Pret, for instance, recently made the decision to close or convert the majority of its Veggie Pret stores six years after launching the concept.

There are many factors currently affecting restaurants in the UK that are outside of operators’ control meaning many businesses are in survival mode. And given that non-meat-eating populations in the UK are a minority (YouGov estimates around 2%-3% of the population are vegan and about 5%-7% are vegetarian), is it possible to build a vegetarian or vegan restaurant for the long-term, despite its potentially narrower customer base?

In fact, there are plenty of vegetarian and vegan restaurants across the UK which have been operating for years, some of which opened well before vegetarianism and veganism really became mainstream, and all with very different approaches.

“You’ve got to build your bricks on a solid foundation, don’t run before you can walk – especially now,” says Michael Daniel, who established the Gate group of vegetarian restaurants in London with his brother Adrian, the first of which opened in Hammersmith in 1989.

“Right now, everybody’s got to be very careful, you’ve got to know your niche is going to work for the market.

Living in a society where non-plant-based food is the norm, there’s always a challenge to convince people why they should eat your food,” he adds.

The restaurant was founded on the principle of “quietly and confidently promoting healthy eating” and recreating the flavours from his childhood – his Indo-Iraqi heritage means the food he grew up eating had Arabic, Indian and Jewish influences. The group now has three sites across London and Daniel estimates that there is a 50:50 split between meat-eaters and non-meat-eating customers.

“I guess for a lot of people we’re something different,” he says, pointing out that while committed vegetarians and vegans may be a smaller market, there are plenty of people who just want to reduce their meat intake or simply try something different.

“I would just view it as another cuisine or culinary experience,” agrees Luke Harding, owner of the Waiting Room vegetarian restaurant in Eaglescliffe, County Durham.

While Harding estimates that 30%-40% of his guests are committed vegetarians or vegans; Jay Shukla, owner of Sanskruti restaurants which serve Indian vegan and vegetarian food, estimates that approximately 70% of his customers are non-meat-eaters.

A niche but growing market

It may be a niche market, but it’s a growing market – according to YouGov, 63% of vegans converted only in the last five years and 46% of vegetarians.

“The vegan market is growing so fast,” says Cleo Charalabopoulos, head of marketing and events at Farmacy in London’s Notting Hill, where everything on the menu is plant-based and free from dairy and refined sugars.

“There are a lot of people who come in that are more health-conscious, others who are not vegan but want to try vegan food, or even for religious reasons – there’s quite a massive pool of people now than before who are interested in plant-based diets.

“We’re marketing to all these different pockets and segments that weren’t there before. It’s quite interesting and actually quite fun.”

Daniel agrees that the Gate’s customer profile is changing and becoming “more mainstream”, although the restaurants are still struggling to return to pre-pandemic levels of trade with customers not eating out as often.

Mildreds in London’s Soho was founded in 1988 by Jane Muir and Diane Thomas with the aim of serving good value, internationally influenced vegetarian food with a ‘non-preachy’ approach. Over the last decade or so, the brand has expanded to five restaurants across London as well as new concept, Mallow, in Borough Market, which opened in 2021, expansion which was motivated by the significant growth in demand for plant-based food.

“It’s exciting, it’s a market that’s growing, there’s a huge amount of people becoming flexitarians or part-time and full-time vegans, and doing it for multitude of reasons,” says managing director Sam Anstey.

“Now is the time for us. It’s the most exciting space to be in right now. I can’t think of a better item to be selling at the moment.”

Interestingly, Anstey says the guest profile for Mildreds has been less clear than businesses he’s worked for previously.

“You don’t see the same age group, gender or person, you see a real mix of ages, peoples and races. You’ve got kosher Jewish people of all ages that would prefer to eat in a non-meat establishment, your local Camden clientele that are flexitarian, and die-hard vegans.”

He believes most of Mildreds’ guests are ‘flexitarian’ – people who eat meat but are looking to reduce their consumption.

Combating misconceptions

Harding is also seeing the emergence of a new, younger customer profile at the Waiting Room and fewer challenges to operating a specifically meat-free restaurant.

“It was probably regarded as being very niche and ‘alternative’, and in a lot of people’s minds the expectation might have been a politically driven sacrifice rather than a beautiful culinary experience,” he explains.

“We’re not necessarily catering to a smaller population. Everyone eats vegetables, but a lot of non-vegetarian people might rule out the idea of attending a vegetarian restaurant, imagining that they wouldn’t be satisfied.”

He credits the restaurant’s long-standing reputation with helping to combat this misconception. The restaurant has been running since 1985 and in recent years has expanded to neighbouring buildings to add a cocktail bar, vegetarian takeaway, and an organic bakery to its offering.

Several restaurants I spoke to have had to combat other misconceptions about vegetarian and vegan food – for example, that plant-based dishes are bland or should be cheaper.

“That’s not the case anymore with the vegetable prices out there,” says Shukla. He suggests this may be a hangover from guests previously having had to order vegetable side dishes if meat-free mains weren’t available.

“Some of the non-vegetarian restaurants might not mind giving out a bigger portion, because that’s not their main selling point, they are selling more meat and they might recover the profits from there. But that would ruin the market for us,” he explains.

“We have a huge amount of preparation and cooking time for a lot of our dishes – our ingredients aren’t cheap, and the overall costs of operating a restaurant and its staffing are very high,” agrees Harding.

“The cost difference between restaurants such as ours, which make everything from scratch, and those that defrost and reheat food becomes wider with increasing labour costs.”

Charalabopoulos agrees that Farmacy’s use of quality produce and cooking all dishes from scratch means a higher price tag. Part of addressing misconceptions among guests, she says, is training and equipping front of house team members with the knowledge to explain the reasons behind the pricing.

For some, being a plant-based restaurant has proven to be an inadvertent recruitment strategy. “We get a lot of people who apply specifically to us,” says Daniel. “Either they’ve worked at other vegan/vegetarian restaurants and they’re moving around the London alternative restaurant scene, but we also attract some non-vegetarian/vegan chefs who want to expand their repertoire or understand it a bit more.”

Mildreds, meanwhile, has many long-serving team members, many of whom are vegans or vegetarians and wanted to work for the brand because it aligned with their own lifestyle values.

Is location important?

Operators were more split on the importance of location for a plant-based restaurant. For Farmacy, which opened nearly seven years ago in London and focuses on nutritious and organic, plant-based comfort food, location played a big role.

“Being in London town, there’s more opportunity for higher income,” says Charalabopoulos. “We did try to venture out to east London during lockdown, but that didn’t really work out because of the price point, given that east London has a much younger crowd which wouldn’t be as willing to spend, so we’re focusing on franchising and west London at the moment.”

On the other hand, good location doesn’t equal success, stresses Daniel. The Gate’s Hammersmith site is in a location he says you won’t find “unless you’re looking for it”, for example.

And the Sanskruti’s two restaurants, which have been operating for nine years in Manchester and six in Liverpool, are both long-standing despite not being in typical leisure destinations.

Shukla credits the restaurants’ loyal repeat customer base with their survival, with several of the restaurateurs echoing similar sentiments that meat-free restaurants can often attract a very loyal following.

Anstey suggests the importance of location depends on the brand: “Some of our locations are a little bit destinational [but] people will walk to get to Mildred’s,” he says, however he feels Mildreds’ reputation, built over many years, and its loyal following makes that possible.

“If I was opening a brand-new plant-based business [now] that nobody had ever heard of, the location would be the most important thing,” he says.

Meanwhile, Harding says Teesside was an unlikely location for a vegetarian restaurant to be opening in the 1980s, however it has become something of a destination and being a neighbourhood, family restaurant has suited its homely, slow food ethos.

“We are out of town and so do not benefit from high levels of passing trade or footfall – but we are accessible with good road and transport links in an attractive area,” he explains.

“The benefits of having lower rents and property costs takes the pressure off a bit I imagine, but for us it is also about the character and lifestyle of running a sustainable business that ticks along nicely without necessarily aiming to ‘get rich’ financially. It would be also fair to say that we benefited from a slow build up for the first 10 or 15 years.”

The Waiting Room has also engaged with the local community during this time – the restaurant hosts knitting clubs, book clubs, music events, has participated in local festivals and events, and will use ingredients from local allotments. As a result, Harding says, many customers over the years have said that the restaurant was a key reason in them wanting to move to the neighbourhood.

Trend-led or traditional?

Although, he highlights that there is no one way of approaching a plant-based restaurant venture, depending on what it is the business owner wants to achieve.

“I know quite a few restaurateurs who have done very well with a boom-and-bust pattern of opening restaurants and packing them out for a couple of years before closing down or changing tack, possibly to follow trends,” he explains.

“[But] if somebody’s interest is in creating a sustainable, long-term independent restaurant, I would think that they would need to be doing it because they first and foremost love the work and a lifestyle that centres around the business.”

He adds: “Enjoy it and the more important things it can offer: your long-term relationships with customers, and creative opportunities in creating great food, great menus and a beautiful environment and atmosphere.”

Farmacy is very trend-led, meanwhile, says Charalabopoulos, and she adds that the restaurant is very attentive to guest feedback and suggestions. Anstey says Mildreds looks for new ways of doing vegetarian cuisine in a way that seeks to be ahead of trends.

“We want to bring something to the market that hasn’t quite arrived. Not only do we want that, we have to do it, because the plant-based space is getting busier,” he clarifies. For example, the group launched a Vietnamese-inspired menu to coincide with the Lunar New Year and recently organised a team trip to Paris to explore the burgeoning vegan patisserie market.

On the other hand, there’s also nothing wrong with sticking to tried-and-tested favourites: Mildreds’ best-selling dish is its kiri hodi Sri Lankan curry and has been for the last 18 years.

It’s a reminder of the one key ingredient to building a long-lasting, plant-based restaurant that all the restaurants I spoke to agreed on: the most important thing is serving tasty food.

https://www.hospitalityandcateringnews.com/2023/01/how-to-build-a-durable-plant-based-restaurant/