Food News of the Week: Veganuary Goes Global, Papa Johns Adds Vegan Ham, and Beyond Steak Burritos Land in the UK

From vegnews.com

The new year is off to a great start with vegan Hawaiian pizza at Papa Johns, Beyond Steak burritos in the UK, spicy falafel at Starbucks, and more

A new year means new habits for many people, and 2025 is no different. Exercising more, traveling, and saving money are always common New Year’s resolutions. But, over the past few years, for millions of people, there has been a new resolution in the mix: giving up animal products for Veganuary. Last year, nearly 2 million people worldwide decided to sign up for the month-long challenge, and this year is expected to be just as big, if not bigger. In fact, this year, the popular campaign is expanding to three new countries: Peru, Malaysia, and Canada.

The organization kicked off this year’s challenge with a new campaign, which was designed to encourage more people to take part by pointing out the “weirdness” of animal-based foods. One image in the campaign showed a pig with a sausage for a body, for example, while another showed a steak with a burning forest on top. “Veganuary is asking everyone to face the startling reality of how our food choices impact animals and the planet,” said Toni Vernelli, International Head of Policy and Communications for Veganuary. “And consider whether trying vegan for January might just be a little less weird.”

Design by Richard Bowie | Image by Veganuary

For many people, ethical and environmental factors are their biggest motivators for reducing or giving up animal products, but for others, it’s all about making healthier choices. Plant-based, whole foods are the most nutrient-dense foods we can eat—just ask US News & World Report, which just crowned the plant-forward Mediterranean diet as the healthiest diet in the world for the eighth year running in its recent Best Diets list. Flexitarian diets, DASH diets, and MIND diets, all of which are also plant-forward, also scored highly on the publication’s renowned annual list.

To make plant-based eating easier than ever, the launch of Veganuary usually brings many new innovative products to restaurants and grocery stores, and this year is no exception. Keep reading to find out more about what’s new at Starbucks, Papa John’s, Aldi, and more. 

Consumer trends and entertainment news

Asian Americans most likely to try a plant-based diet in 2025, says new survey

In December 2024, the Physicians Committee for Responsible Medicine (PCRM) conducted a survey of more than 2,000 adults in a bid to find out more about how many Americans are seeking to start 2025 by making healthier diet choices. It found that more than 60 percent of Gen Z wanted to start a new diet in 2025, while more than 50 percent of Millennials wanted to do the same. 

The survey found that seven percent of US adults wanted to try a plant-based diet, while a further seven percent wanted to go vegetarian. Of those who wanted to try a plant-based diet, most were Asian American, the survey revealed. Those who were least likely to try a plant-based diet were participants from the Midwest.

A44

Dr. Michael Greger is starring in a vegan zombie film

Michael Greger, MD, is best known for his work as a medical professional and plant-based advocate, but he’s recently been trying his hand at something a little different. Alongside plant-based journalist Jane Velez-Mitchell, the physician and author of How Not to Die has been acting in a horror thriller movie about zombies. 

Called A44, the movie—which is “about compassion…with zombies”—was written, produced, and directed by Chris Cooney. It follows a college student as he attempts to find the source of a mysterious illness coming from the meat and dairy industry. Greger stars as a college professor in the film, which has been in the works since 2009 and is set for release in 2025. 

Restaurant and grocery news

Starbucks

Starbucks adds new vegan options in the US

In an exciting start to 2025, Starbucks has added not one, but two new vegan-friendly options to its US menus. The first is a dairy-free take on cortado, the Spanish espresso drink. The Brown Sugar Oatmilk Cortado features three shots of Blonde espresso, brown sugar, and steamed oat milk. And if you’re feeling hungry, you can also order the new vegan Spicy Falafel Pocket, which features flatbread, mashed falafel, hummus, roasted red bell peppers, pickled onions, and a spicy herb sauce.

Beyond Steak arrives in UK fast-casual restaurants for the first time

Beyond Meat’s Beyond Steak has landed in the UK fast-casual restaurant scene for the first time. In honour of Veganuary, the plant-based steak is available for a limited time at fast-casual chain Tortilla in the new Beyond Steak Chimichurri Burrito. “We’re proud to partner with Beyond Meat to be the first fast-casual restaurant group in the UK to launch Beyond Steak,” said Tortilla’s Food Director, James Garland, in a statement. “Our new Beyond Steak Chimichurri Burrito is packed with juicy, meaty flavour, offering a plant-based option so delicious, the whole nation will be cheating on meat this Veganuary!” The new burrito is available until February 6.

Aldi is launching its own vegan liquid egg

Aldi has launched its biggest ever Veganuary range in the UK, with multiple new and innovative products. Customers can choose from products like Plant Menu Tempura Frickles (which are, essentially, deep-fried pickles), Salt & Pepper No Chicken Kebabs, Plant Menu Kimchi Kofta, and even Plant Menu Plant-Based Egg, which, similar to Just Egg, is designed for baking, making omelets, and scrambling. “Whether shoppers are looking to go fully plant-based or make a couple of meat-free swaps, Aldi’s range of new and returning Plant Menu products has shoppers covered for breakfast, lunch, and dinner,” a spokesperson for the chain said in a statement.

Papa Johns

Papa Johns launches vegan Hawaiian pizza

Pizza giant Papa Johns already offers a selection of plant-based pizzas in the UK, including Vegan Garden Party (which is loaded with vegetables and vegan cheese) and Jackfruit Pepperoni. But in honour of Veganuary, it’s added another option to the menu: La Vie Vegan Hawaiian. The pizza chain has partnered with the popular French vegan ham brand to make a plant-based version of the divisive pineapple pizza. 

“We wanted to ensure this was more than just a vegan pizza and we’re so excited that Papa Johns shared our vision,” said La Vie’s CEO Nicolas Schweitzer in a statement. “It’s about taste, innovation, and making vegan choices accessible and exciting for everyone. Whether you’ve been a staunch defender or a passionate hater of the pineapple-on-pizza debate, this is your chance to taste the ultimate plant-based twist and decide where you stand.”

https://vegnews.com/food-news-of-the-week-veganuary-papa-johns-beyond-steak-aldi

Veganuary: why not make a life-changing dietary decision?

From stalbanstimes.co.uk

Veganuary has inspired and supported millions of people to try vegan since 2014 – with participants from almost every country in the world – and now Laura Bill is joining their ranks. But what has led her to making this huge step?

I’ve always been an animal lover. My dad was. (He once arrived home from work with a tortoise on the back of his motorbike. It had been trying to cross a main road so he picked it up and put it safely into a carry case, slowly drove home and it was reunited with its owner a few hours later.)

But it was a trip to a farm in Slip End at the end of 2023 that started to get me thinking. A great big black pig was lying down in the mud enjoying the sunshine, almost smiling to itself as it looked up happily at the blue sky. It might sound daft but I was genuinely a bit moved by the moment. What particularly struck me was how large the pig was, and how human its behaviour.

I thought of bacon sandwiches and how I can eat that pig. Or one like it. About a week later my stepdad made a comment that he thought was a casual joke. He looked at Phyllis, our free-roaming Lionhead rabbit and said something about rabbits being picked up by their ears and made into stew where he comes from.

And that was it. I decided to stop eating animals in January 2024.

I did briefly consider veganism but decided that would be a bit too full on and that I wouldn’t be able to eat anything but I was happy to discover things like tofu, pretend salmon, a plant-based mushroom bolognaise ready meal from M&S and even dark chocolate made me feel virtuous and cleaner on the inside. I’ve even enjoyed a McPlant burger which is almost the same as a regular McDonald’s and handy to know I can still have fast food if I need to.

So almost a year in and I’ve still been able to eat at the same places, buy from the same shops and not had to change my life much at all. I’ve never been a foodie and it’s not about health for me, just about the animals.

I heard an LBC radio presenter say “Hope you’re all enjoying your turkeys or your veggie eco-woke bakes” on Christmas Day which made me laugh but in my limited time as a vegetarian I think I’m safe to conclude that generally the attitude to non-meat eaters isn’t great except from other non-meat eaters.

Then I realised last week – and I wish I hadn’t in a way – that eating eggs and milk is also taking part in horrific cruelty and suffering of cows and chickens and so I am now taking the big leap into veganism.

I sort of did know this already but it was a friend of mine who inspired me to go the whole hog, if you like. She said this: “I have a problem really when people don’t eat meat but they still eat dairy because, well… you might as well still be eating animals.”

My biggest fear, as I mentioned earlier, about being vegan is the same as most peoples who aren’t vegan; “What do you eat?” and I’m still discovering this being in very early days but helpfully Burton’s Jammie Dodgers are totally ‘safe’.

My mum tried to tell me that eggs are alright as long as you get them from a farm shop. I can take comments from my mum but what I have noticed is the hatred the concept of living cruelty-free attracts from complete strangers.

A woman had posted in a St Albans Facebook group about how sad it was to see lots of Christmas trees in Westminster Lodge car park going to waste having not been bought.

I said – not to be superior nor controversial – but because it’s been on my mind a lot: “Not as sad as all the animals brutally murdered to end up on a plate or in a bin bag.”

Well, they didn’t like that. Some responded with laughing emojis which I just find unnecessary and hurtful. I asked why anybody would laugh. My particular favourite awful remark was: “Because it is unbelievably odd that you think eating a wide range of food is somehow brutal or sad. Those laughing emojis are from people who find you strange but don’t have the time or the inclination to discuss it with you.”

My response: “Lovely. Thanks for explaining it. I honestly don’t mind who finds me strange.”

One guy shared a humorous emoji of a man and it read “When you’re vegan but you haven’t told anybody about it in the last two minutes”, the implication being that vegans go around telling everybody about it.

There is an evangelical aspect to it. If you believe something to be awful, is it not human nature to share the information you have with others? I’ve seen horrific videos of baby animals being ripped away from their mums and the mothers howling for them not to be taken. Chickens squashed into tiny spaces in squalid conditions having their beaks cut off and being stepped on. Geese being plucked while alive for down. The production of milk and eggs is as barbaric as the rest of it.

They are beautiful sentient beings who feel pain, who love their families, who enjoy fresh air and exercise and food and sunshine. Why would I choose to be complicit in their torture and terror when I can choose not to be?

I’m not judging you if you love a bacon sandwich or a roast dinner. I totally understand why you do. I did for a long time. I’m not expecting this to be easy either but I can’t turn away from the conviction to try plant-based living.

I already don’t drink, don’t smoke and don’t eat meat. Now I will try not to eat anything that has caused suffering to a creature. Thank God for swearing. I’ve still got swearing. And caffeine.

Happy Veganuary – why not give it a try with me? 

https://stalbanstimes.co.uk/opinion/veganuary-why-not-make-a-life-changing-dietary-decision/

Should You Go Vegan This Veganuary?

From psychologytoday.com

By Janina Steinmetz Ph.D.

Veganuary can help you reset your habits, even if you don’t plan to become vegan

Veganuary—going vegan for the month of January—is everywhere these days. From social media to your local burger joint, apparently everyone is talking about going vegan for January. But most people don’t intend to become vegans and commit to a life without animal products, maybe because they would miss their grilled cheese sandwiches or because they would find meals with non-vegan family members too challenging to coordinate. Does it make sense to go vegan for a month, just to return to your normal diet afterward?

Psychologists have long studied the power that habit has over our daily choices. Mundane actions that we do frequently are especially driven by habits, so we don’t consciously have to think about how to brush our teeth, how we drink our coffee, or how we get to work. Because habits help us get through our day without taking up mental space and energy, they can be powerful drivers of our behavior. This is why Veganuary could provide a great opportunity to reset some habits that might not actually serve us well anymore.

Veganuary might seem a bit daunting at first because people will have to rethink some of their most basic food choices: They might need to change the milk in their coffee to a plant-based alternative or their usual meat burger to a veggie alternative. However, economics research shows that such a rethink can lead to better choices in the long run. Commuters who were forced to rethink their route to work during a public transit strike sometimes ended up with better routes that their habitual choice of route had prevented them from discovering. Forced to temporarily give up on the habitual route, they discovered a better alternative.

Even for those who make it through Veganuary only to devour a meat-and-cheese pizza on February 1, the month of vegan choices can provide a powerful habit rethink. Maybe the plant-based milk is actually tastier than the whole milk you’ve bought for ages. Maybe you realize the veggie sausage is healthier than its meat-based alternative. Maybe lentil soup is just as good but easier to make than chicken soup. Veganuary can highlight for us which types of dairy or meat we actually crave and miss, and which we opted for out of mindless habit and can now replace with better choices.

https://www.psychologytoday.com/gb/blog/the-social-consumer/202501/should-you-go-vegan-this-veganuary

What you need to know about vegan beauty products

From independent.co.uk 

If you’re dipping your toe into Veganuary, you might want to change your beauty regime too

With many of us kicking off the new year with health-focused resolutions or perhaps embracing Veganuary, there’s never been a better time to try some plant-based beauty.

While demand for plant-based foods is growing quickly, with the number of vegans in the UK rising by over a million last year according to Finder, navigating the skincare aisle for vegan beauty products remains a tricky task.

We hear from skincare and beauty experts who reveal the crucial info you need before buying vegan beauty.

What is vegan beauty?

Just like a vegan diet, vegan beauty includes products that avoid anything that has been tested on animals or contains animal-derived ingredients such as beeswax, gelatine, honey or squalene.

“[Vegan] products are often created with cruelty-free principles, supporting ethical practices in the beauty industry,” explains co-founder of Odylique, Abi Weeds.

“Vegan skincare works for all skin types [and] is packed with natural moisturisers, such as aloe vera and shea butter for hydration, alongside calming ingredients like tea tree oil and chamomile which reduce inflammation,” explains BEAUTY BAY‘s beauty expert Grace Ferns.

“Mature skin also benefits from antioxidant-rich formulas found in vegan products, which also help to combat ageing,” she claims.

                                                      Vegan beauty swaps are easy to make (Alamy)

How to tell if a product is vegan

Identifying whether your beauty product is vegan or not is quick and easy.

The Vegan Society suggest looking out for a logo certification, such as the vegan trademark, which guarantees the product is free from animal ingredients and has not been tested on animals.

These trademarks can look different, whether they come from Vegan Action, Cruelty Free International, PETA or Choose Cruelty Free. Familiarising yourself with these logos will help your determine which products are vegan and non-vegan.

Is vegan skincare a good substitute for mainstream products?

When it comes to swapping more mainstream products for vegan beauty, some claim the benefits outweigh the cons.

According to Weeds: “Vegan beauty products often contain fewer synthetic chemicals and harsh irritants, resulting in kinder formulations for the skin.”

“Vegan skincare products are usually rich in antioxidants, botanicals and vitamins. They’re better for animals and the planet, and are also less likely to irritate the skin,” maintains skincare expert and founder of Update Aesthetics Clinics, Nina Prisk.

“This is because some of the popular skincare ingredients that are animal-derived can be heavier and more likely to clog pores.”

Easiest vegan swaps to make in your beauty routine

If you feel that you ought to try and make some vegan beauty swaps but don’t know where to start, the experts have given their top recommendations for products they believe work better than animal-derived products.

“I’d recommend swapping out everyday products such as moisturisers, cleansers and make-up removers,” suggests says skin therapist and co-founder of Ella & Jo, Niamh Ryan, “as these can often include harsh chemicals which we end up subjecting our skin to every day.”

Bubble Skincare Deep Dive AHA + PHA Exfoliating Mask, £14.40, BEAUTY BAY

“For exfoliation, the Bubble Skincare Deep Dive AHA + PHA Exfoliating Mask gently unclogs pores and reveals smoother, more even-toned skin without irritation,” says Ferns.

BYROE New York Oat Yogurt Moisture Barrier Cream (50ml), £106, Counter Culture

“This nourishing moisture barrier cream is enriched with upcycled vegan soy yogurt complex, upcycled oats, essential lipids, and an oat eco ceramide that provides deep hydration while supporting the skin moisture barrier,” says Amy Roe, founder of Korean-inspired skincare brand BYROE.

Dr Leah Foaming Cleanser, 200ml, £25 (was £50)

“This foaming cleanser is a thick micro-foam that removes impurities while deeply cleansing, removing any oil build-up, make-up and environmental impurities,” explains Dr Leah Totton. “The dermatologically tested formula brightens and rejuvenates the skin for a refreshed, clean and youthful appearance while being totally vegan-friendly.”

Odylique Superfruit Concentrate, £29.70 (was £34)

“This organic but potent serum is a great vegan-friendly alternative to traditional moisturisers and is packed with antioxidants and omega fatty acids,” says Weeds.

https://www.independent.co.uk/life-style/fashion/veganuary-vegan-peta-new-york-vegan-society-b2672797.html

How to get enough protein on a vegan diet, according to an expert

From independent.co.uk

Protein is essential for building muscle and maintaining energy, but how do you get enough on a vegan diet? Nutrition coach Gigi Grassia shares her expert tips, from hero ingredients like tofu and pulses to hidden powerhouses such as nutritional yeast and soba noodles 

It’s one of the first questions you’ll be asked if you’re on a vegan diet: how do you get enough protein?

“If I had a coin for every time people ask me: how do you get your protein? I would be so rich by now,” says plant-based nutrition coach and personal trainer Gigi Grassia.

“There are still a lot of misconceptions about having protein and vegans not being able to get all the nutrients they need from food – which I think the scientific literature is really clear about, there is no question at all. But somehow there are a lot of myths circulating online around that, which if you are not a nutritionist or an expert in nutrition and food is a bit difficult to navigate.”

As a PT and ultra-marathon runner who also happens to be a vegan, getting enough protein to properly fuel herself is a priority for Grassia, 32.

But why is protein so important?

“It’s one of the three macronutrients we need – we have protein, fats and carbohydrates,” London-based Grassia explains. “It’s really helpful not only to build muscle and repair tissue if we exercise, but protein is present almost everywhere in our body – so we really need enough of it.”

The vegan diet has something of a PR problem, with Grassia adding: “Culturally, we are brought up thinking that the only way to get protein is meat or dairy. But the fact is, building blocks of protein are called amino acids. We have nine amino acids that our body cannot produce by itself and it needs to get through nutrition, and that can be through a meat-based diet, or an omnivore diet, or a plant-based diet. All plants have essential amino acids in different amounts.”

Most of us are well aware that protein can help build muscle, but it isn’t just for gym rats – if you don’t get enough, Grassia suggests you might suffer from “fatigue” and lower “energy levels”.

Whether you’re going all-in on a vegan diet in 2025, are dabbling with Veganuary, or just want to incorporate a few more plant-based meals into your week, it’s easy to make sure you’re getting enough protein…

As a PT and ultra-marathon runner, getting enough protein to properly fuel herself is a priority for Grassia (Kimberly Espinel)

Hero protein-rich ingredients

Putting protein-rich ingredients front and centre in your meals will make all the difference – think tofu, tempeh, beans and more.

“The first time I tried tofu, I was like: ‘This tastes like cardboard, why do people like it? I don’t understand’,” Grassia remembers.

“But tofu is like a white canvas, like a sponge – it’s really there to become the enhancer of your favourite flavours. It’s really versatile – a lot of people don’t know that tofu can be eaten ‘raw’, because how you buy it in the supermarket it’s already cooked. Technically, you could slice it and eat it, but it’s not really nice.”

That’s why you can slip tofu into your meals in more innovative ways, Grassia says.

“I do a lot of pasta sauces – take it and blend it with veggies or sundried tomatoes and olives, and you create this really nice pasta sauce – or in stir-fries, or soups as well. Any dish you can name, you can have a use for it.”

Lean into protein-rich cuisines

A lot of Grassia’s inspiration comes from her upbringing in northern Italy, and these dishes are seen in her debut cookbook, Plant Protein – including a recipe for minestrone soup (packed full of beans and nutritional yeast), gnocchi made from tofu and smoked tofu carbonara.

However, she adds: “Being Italian can be quite limiting sometimes, because we think our food is the best and there is nowhere else to go… But there really is a world to explore.”

From her travels and living in places such as China and South America, Grassia has tried lots of other cuisines – and some, she says, lend themselves incredibly naturally to a protein-rich, plant-based diet.

Take Indian food: “It’s traditionally a cuisine that uses a lot of pulses – so lentils, beans… It’s already high in protein. And if you mix with that a bit of nutritional yeast and a little bit of tofu as well, you can really bring up the protein. Cuisines that use a lot of pulses are a really good base [for protein-rich vegan dishes].”

Find hidden protein powerhouses

Pulses and tofu are favoured by vegans: but what about the lesser-known protein powerhouses? Nutritional yeast is a big one for Grassia, who admits it’s “not very appealing by the look of it” as it resembles “food for fish”, but “it’s really rich in vitamins and micronutrients in general, and has so much protein.

“100 grams of nutritional yeast has around 50 grams of protein – it’s huge. It’s very versatile – you can use it in soups, you can use it in stir-fries as a sauce, you can add a tablespoon or two in your meal, or sprinkle it on top of pasta.”

She was also surprised to learn how much protein is in soba noodles – which is why she has recipes in her cookbook for speedy coconut and lime noodle soup, as well as a spicy soba noodle salad with crispy tempeh.

“If you’re trying to have a high-protein diet, a lot of it is about knowing which food to choose,” she explains. “For example, when having a good bowl of pasta, try to [choose] a pasta that’s made from durum wheat instead of mixed-flour pasta, because mixed flour has a blend of flours that doesn’t have as much protein as durum wheat.

“A lot of it is about choosing what food to have.”

‘Plant Protein: 80 Healthy And Delicious High-Protein Vegan Recipes’ by Gigi Grassia (Greenfinch, £22).

https://www.independent.co.uk/life-style/food-and-drink/features/protein-vegan-diet-tips-nutrition-guide-gigi-grassia-b2672656.html

Quinoa protein brownies: A wholesome and indulgent vegan treat

From independent.co.uk

Looking for a healthier indulgence? Gigi Grassia’s quinoa protein brownies are a plant-based dream, packed with protein from quinoa, peanut butter and yoghurt

“These brownies are perfect or those seeking a wholesome indulgence,” says Gigi Grassia, author of new cookbook Plant Protein.

“Bursting with plant-based protein from quinoa, peanut butter and yoghurt, naturally sweetened with banana and maple syrup and enriched with cacao powder, they’re a protein-packed treat perfect for any time of day.

“I love changing the toppings depending on my mood! Chocolate chips? Peanut butter swirls or dried raspberries? What’s it going to be next time?”

                                                 These moist brownies make for a naturally sweet treat (Kimberly Espinel)

Quinoa protein brownies

Serves: 6

Ingredients:

120g tricolour quinoa

10g ground flaxseeds

100g high protein plant-based yoghurt

90g overripe banana

40g raw cacao powder

40ml maple syrup

1 tsp vanilla extract

50g smooth peanut butter

1 tsp baking powder

Handful of dark chocolate chips

Method:

1. Put the quinoa into a bowl and pour over enough hot water to fully cover it. Leave to soak for at least one hour.

2. Preheat the oven to 200C/180C fan/400F/gas mark 6 and line a 15 x 20cm baking tin with baking parchment.

3. In a small bowl, combine the ground flaxseeds with 40ml water. Stir and set aside to rest for 10 minutes. With time it will form a slurry.

4. Drain the quinoa and put it into a food processor with the yoghurt, banana, cacao powder, flaxseed slurry, maple syrup, vanilla extract, peanut butter and baking powder and blend until smooth. Stir in some chocolate chips.

5. Transfer the batter to the prepared baking tin and top with more chocolate chips. Bake in the oven for 20-25 minutes, or until a skewer inserted into the centre comes out with just a little crumb on it (it should be cooked but still moist).

6. Remove from the oven and allow to cool completely before slicing and serving.

Recipe from ‘Plant Protein: 80 Healthy And Delicious High-Protein Vegan Recipes’ by Gigi Grassia (Greenfinch, £22).

https://www.independent.co.uk/life-style/food-and-drink/recipes/quinoa-protein-brownies-vegan-recipe-b2671980.html

From Side Dish to Dessert: How to Make Any Holiday Spread Vegan

From onegreenplanet.org

Although the holiday season is a time when one can unwind with family and friends, it often proves to be more difficult for the chef to relax. He or she has to cater to everyone’s preferences and specific dietary requests while maintaining the integrity of the food. They have to know that Carly doesn’t eat gluten and that cranberries give Sam the willies, and remember that Uncle Rob can scarf down an entire bowl of bread even before the main course has left the oven. The chef has to be prepared.

For vegan cooks the holidays bring about a more specific challenge – how to make savoury versions of traditional holiday fare vegan. To vegan cooks, stuffing a dead bird’s anal cavity with nuts, herbs, and bread is not the way to ring in holiday cheer. That’s why they do everything in their Green Monster power to make edible magic, surpassing the expectations of those family members who asked, “But how can we be full without the bird?” or “Why are we breaking from an American tradition?”

Fortunately this holiday season we can take a stand for animals everywhere by taking a seat at the vegan dinner table. We broke down how to create quintessential holiday dishes that are vegan, so guests and turkeys alike can gobble it up!

The Side Dish

1. Corn Bread

When you were a kid corn bread was such a cool concept because it was like eating dessert during dinnertime. Now cornbread remains a fun staple to the holiday spread, especially because you can easily make it vegan. If you already consider yourself a vegan Julia Childs and have a kitchen stocked with the essentials, corn bread should be a breeze. When you want to learn how to bring out the excited kid in each of your guests, be sure to check out this recipe. If you’re more of an “out of the box” kind of chef, (meaning you literally make recipes by opening a box and mixing in a few ingredients), there is nothing wrong with that either! Follow the recipe on the box, while substituting eggs with coconut oil or safflower oil and dairy milk with a nut milk of your choice.

2. Mashed Potatoes

There’s nothing like a plate of warm mashed potatoes to accompany your main course. Luckily, mashed potatoes are incredibly easy to make vegan. In fact, its vegan versions are so comparable that they’ll have Aunt Lisa falling off her chair when you divulge that they’re animal-free. Don’t worry-Aunt Lisa will be fine. She’s just partially shocked and also maybe a little bigger around the waist from thoroughly enjoying that vegan cornbread! The reason mashed potatoes are generally not considered vegan is that they are cooked in animal broth, have milk in them or are made with dairy butter. What’s the vegtastic solution? Substitute veggie broth, plant-based milk and vegan butter for those often non-vegan components and voila you’re fork-deep in fluffy vegan heaven. If you’re feeling ambitious, you can make all three of those ingredients from scratch to ensure that you’re going sans palm oil and hydrogenated fats this holiday season. Top these taters with some shallots and thyme to make a lasting impression on your dinner guests.

3. Green Bean Casserole

There are three major components of most green bean casseroles: green beans, milk and cream of mushroom soup. Some cans of cream of mushroom soups are vegan, so read labels to check for animal products. If you’re interested in making your own vegan version of the soup, check out our delicious recipe here. You can make this holiday side with less than 10 ingredients. Feel free to go nuts adding the fried onion garnish because you know that’s your little cousin’s favourite part!

4. Shepherd’s Pie

This may be the first type of pie on the list, but trust us when we say it won’t be the last. Pie has the ability to make almost anyone smile- even your grumpy great uncle. Shepherd’s pie is no exception. While it is traditionally made composed of meat, mushrooms are used here instead. Mushrooms have a meaty texture and a thick consistency, making them a perfect meat substitute. That is why we often see them placed between two buns as a beef burger replacement. While we understand that making a shepherd’s pie from scratch sounds daunting, we’ve broken down how to make the perfect vegan pie to knock Aunt Lisa back on her bottom. It’s that good!

5. Gravy

Ah gravy — the amazing sauce that coats your naked potatoes. What would a holiday dinner be without gravy to drizzle over your holiday fixin’s? Gravy isn’t just made from meat juices collected at the bottom of a pan. In about 30 minutes you could cook up gravy that will have mouths watering from just its scent alone. If you’re a mushroom lover like I am, here are some recipes for mushroom gravy.

The Main Course

1.Stuffing

Here’s where you can satisfy your gluten-free cousin and vegan guests alike. Stuffing is perhaps the most classic element of a holiday dinner. When it is not used in the aforementioned way of shoving it up a bird’s behind, it is an awesome way to accentuate the vast flavours of the main course. Some stuffings may consist of only vegetables and herbs, while others consist of eggs, meat and potatoes. Stuffing is hailed for its abundance of rich seasonings. Therefore, it’s important not to skimp out on flavour here Green Monsters. Lentils, sweet potatoes and vegetable broth can pump up the flavour along with vegan faux meat or tofu. You can use rice if you are opting for a gluten-free stuffing, and refer here to see an array of alternative flour options for your gluten-free guests.

2. Seitan Pot Roast or Un-Turkey Roast

During the holidays people are often adamant on having some type of meat factor. We’re lucky enough to have evolved in a world where we can make meat substitutes that don’t taste like rubber. Enter seitan. Seitan is like tofu’s practical friend. It’s made from wheat-gluten instead of soy and it is often used instead of tofu for mock meat dishes because of its meat-like consistency. Making a roast out of seitan is easy and it can be decked out with potatoes and carrots to achieve that festive heartiness. Tofu can also be used to create an imitation turkey roast. If you are looking for a ready-made meatless meat that doesn’t go by the name Tofurky, Gardein offers a frozen holiday roast with wild rice stuffing and stuffed turk’y.

                                                                                                                    Image Credit :Vegan Lazy Smurf

Dessert

1. Apple Pie

Shephard’s pie won’t be the only type of pie to RSVP to this holiday party. We all know there’s always room for dessert, even after you’ve indulged in five helpings of vegan stuffing. Apple pie can satisfy any Green Monster who has a sweet tooth. This classic recipe is easy to make in a plant-powered version. With this dessert, you have the freedom to make it vegan, gluten free and maple infused. What’s apple pie without ice cream? What’s Thanksgiving without sweet potato? To solve these deep questions, we’ve included a recipe for Sweet Potato Apple Pie Ice Cream. You can lift your tongue up from off the floor now.

2. Pumpkin Pie

Believe it or not, pumpkin pie is an aphrodisiac. If you’ve ever found yourself aroused around the holidays, this may explain it.  You can choose to make a pumpkin pie with a more traditional-styled crust or get a little creative with a crust made from pecans, coconut and flaxseeds.

After navigating through this list of delicious vegan holiday recipes we hope you’re feeling inspired to get inventive with your cruelty-free spread! Remember that there are also several “accidentally vegan” holiday dishes such as roasted Brussels sprouts, cranberry sauce, and roasted veggies.

https://www.onegreenplanet.org/vegan-food/make-holiday-spreads-vegan/