Veganuary with a Mexican flair

From eu.press-citizen.com

January is a time for reflection, goal-setting, fresh starts, and new commitments. It is also an opportunity to focus on ways to make a positive impact on our own lives and on the world around us. In 2015, a movement centred on this idea of positive change was created. Veganuary is a challenge to eat vegan for the entire month of January. The goal is to explore how a plant-based diet affects your body and the planet, with an emphasis on curiosity and progress rather than perfection.

Since its launch, Veganuary has grown to include 25.8 million participants worldwide. Many people report increased energy, improved digestion, and weight loss. Research also links a plant-based diet to a reduced risk of heart disease, diabetes, and certain cancers.

Participation in Veganuary helps reduce reliance on industrial farming practices, which has a significant impact on the climate. Eating plant-based foods produces ten to fifty times fewer emissions than consuming animal products. Just one month of participation can save the lives of up to thirty animals. Animal agriculture is the leading cause of rainforest deforestation worldwide, and reducing it also helps minimize water pollution caused by manure runoff and antibiotics contaminating our waterways.

Today, the movement toward self-care — along with compassion for animals and concern for the environment—continues to grow. Well-known figures and athletes such as Joaquin Phoenix, Woody Harrelson, Billie Eilish, Lewis Hamilton, Venus Williams, and Serena Williams have publicly supported plant-based living.

If you are interested in making a lasting positive change, you can sign up at veganuary.com. The organization offers easy guides to getting started, meal plans, nutrition tips, recipes, coaching, and email support.

I am sharing this lasagne recipe because it is flavourful, uses common ingredients, and is easy to prepare. It is an excellent dish for anyone beginning to explore vegan cooking and can be assembled in about 20 minutes. Savoury and satisfying without being overly spicy, it is perfect for serving guests, taking to a family gathering, or sharing at your next potluck. Leftovers can be refrigerated for five days, making it a convenient option for quick meals during the workweek.

Veganuary is a challenge to eat vegan for the entire month of January. The goal is to explore how a plant-based diet affects your body and the planet, with an emphasis on curiosity and progress rather than perfection.Try this spin on a popular Mexican dish.  

Provided by Carolyn Howe

Vegan Mexican Tortilla Lasagne

• 1 large red onion, chopped
• 3-4 garlic, minced
• 2 peppers, red, green, or yellow
• 2 C finely chopped mushrooms
• 1 ½ tsp cumin
• 1 tsp chili powder
• 1 can of black beans, drained
• 1 can of undrained mild chili beans (I use Aldi brand)
• 1 can of corn, drained
• 1 15 oz can tomato sauce
• 1 ½ tsp salt, or to taste
• 5 flour tortillas 10”, cut into strips about 2” wide
• ½ C Veganize, or any other no dairy mayo
• 2 T chili sauce
• 1 ½-2 C vegan cheddar cheese
• 2 C of chopped spinach, (optional)
• 1 can black olives sliced, (optional)
• Crushed corn chips (optional)

1. Sauté the onion in a little oil or water for about 5 minutes or until soft. Next, add the peppers for a couple of minutes. Add the chopped mushrooms and cumin. Cook until the mushrooms release their moisture.
2. Stir in the black beans, undrained chili beans, corn, cumin, chili powder, and salt.  Heat until hot, then set aside.
3. Mix the ½ C or mayonnaise with the 2 T of chili sauce and set aside.
4. Stack your tortillas and cut into strips about 2” wide and set aside.
5. Oil 9 x 13 “cake pan and set oven to 400 degrees.
6. Spread a little tomato sauce on the bottom. Now you are going to make 3 layers of your ingredients.
7.  Begin your first layer: lay down 1/3 of the tortilla strips, (they can overlap slightly) then 1/3 of the hot onion/pepper/ bean mix.  Add 1/3 of the can or tomato sauce and dollop on 1/3 of the mayo/chili mix. I usually just spread this evenly with a spatula. Sprinkle on 1/3 of the cheese and chopped spinach if using. (bottom 2 layers only for spinach).
8. Repeat these layers two more times, ending with cheese. I like to sprinkle sliced black olives on top, but this is optional.
9. Cover with foil and bake for 30 min. Remove the foil and add a handful of crushed corn chips if you like, also optional
10. Bake uncovered for 10 more minutes. Remove from oven and rest for 5 minutes before cutting.

Notes: This recipe is versatile. Add or subtract the ingredients to your preference. Wrap cooled squares and freeze for quick meals or lunches.

Carolyn Howe and her family of four have been vegan for 14 years. She is a board member of the Vegan Community of Eastern Iowa. 

https://eu.press-citizen.com/story/opinion/columnists/2026/01/20/veganuary-with-a-mexican-flair-vegan-column/88263101007/

9 vegan national delicacies that test your courage and your palate

From vegoutmag.com

By Jordan Cooper

Think vegan food is all salads and smoothies? These 9 national delicacies might change your mind and test your taste buds at the same time 

There’s something humbling about sitting in front of a dish that generations of people have eaten, loved, and debated over at family tables.

And then realizing you are not totally sure if you're brave enough to try it.

If you have been vegan for a while, you probably know the joy of discovering unexpectedly plant based gems in different food cultures.

But you also know that not all national delicacies fall neatly into the familiar flavours category.

Some dishes push back. Some make you question your assumptions. Some make you sweat before the chilli even hits your tongue.

Here are nine vegan national delicacies that test both your courage and your palate.

Let’s get into it.

1) Korea’s hongeo without the fish

If you have heard of hongeo, you already know the reputation. It is a fermented skate dish famous for its ammonia heavy smell. The original version is not vegan, of course.

But Korean temples have long made plant based fermented foods that carry the same intense aroma profile.

Some versions of fermented radish, kimchi, and jeotgal style dishes are made entirely from plants yet still deliver that eye watering punch.

The first time I tried a temple style fermented radish that mirrored the strength of hongeo, I had to mentally prepare myself.

The smell hits before the flavour does. If you have ever opened a jar of kimchi that has lived in the back of the fridge a little too long, imagine something even stronger.

But once you get past the initial shock, the depth is wild.

It is sharp, funky, almost blue cheese like. It makes you think about how cultures evolve entirely different relationships with fermentation.

It is not for beginners, but it is an unforgettable experience.

2) Iceland’s fermented veggie version of hákarl

The traditional version of hákarl is fermented shark, which is as intense as it sounds. Definitely not vegan.

But Iceland has a deep fermentation culture, and vegan chefs have started creating plant based alternatives inspired by that tradition.

Some use root vegetables or kelp to mimic the striking aroma and deep umami of the original.

When I visited Iceland a few years ago, I learned something that stayed with me. Traditional foods often exist because of necessity rather than preference.

People fermented what they had in order to survive. So when I tried a vegan hákarl style celeriac, I appreciated it through that lens.

Is it bold? Yes.

Does it challenge your palate? Absolutely.

Is it worth the experience? Without question.

3) Japan’s natto

If you grew up outside Japan, natto might be one of the most surprising foods you ever encounter. Sticky, stringy, and with a smell that hints at gym socks left in a hot car, it is not exactly beginner tofu.

But it is one of the most nutrient dense plant foods you can eat, packed with probiotics, vitamin K2, and protein.

Once you settle into the flavour, you understand why it is a breakfast staple for so many.

The first time I tried natto, I was in a Tokyo convenience store at 7 a.m. A local friend insisted that I needed the full experience.

I struggled through those first bites, but the second attempt, with rice, mustard, and soy sauce, changed everything.

It is earthy, savoury, and oddly comforting once your brain adapts.

4) India’s bitter gourd dishes

India is a paradise for plant based eaters. But bitter gourd, also known as karela, deserves a category of its own. This vegetable makes you question whether your taste buds are malfunctioning.

Karela is intensely bitter. Not arugula bitter. Not dark chocolate bitter. True full force bitterness that lingers at the back of your tongue.

But Indian home cooks know how to balance flavours better than almost anyone. Stuffed, stir fried, curried, or cooked with jaggery, karela becomes layered and intriguing.

I once cooked karela with a friend in Mumbai who joked that if I could handle it, I could handle anything in life. He had a point.

5) China’s stinky tofu

People love to talk about durian as the smelliest food on the planet, but stinky tofu easily gives it competition.

This fermented tofu has a very pronounced smell. If you walk past a street stall selling it in Taiwan or China, you will smell it long before you see it.

The surprising part is that the flavour is much milder than the aroma.

Salty, savoury, rich, and sometimes crispy on the outside if it is fried. It is proof that tofu can be just as hardcore as any meat based delicacy.

When I lived near a Taiwanese market in Los Angeles, the smell of stinky tofu was unavoidable.

I never thought I would get used to it, but eventually it became familiar. Almost comforting, in a funny way.

It is a test, but a rewarding one.

6) Ethiopia’s injera and fermented flavours

Injera itself is delicious, tangy, and naturally vegan when made with teff. The challenge for some people is the intensity of the fermentation.

Some batches are mild. Others taste like a sourdough starter that decided to pursue enlightenment.

Pair it with boldly spiced wats and stews and you get a flavour profile that hits hard and stays memorable.

What I love most about injera is how it teaches you to appreciate texture. It is spongy, stretchy, and soft in a way that breaks the Western bread rule book of crisp or fluffy.

It is also communal food, which changes the entire experience.

7) The Philippines’ fermented coconut dishes

Filipino food does not get enough attention in vegan circles.

But the Philippines has a strong tradition of fermenting vegetables and coconut. Dishes like burong mustasa and burong labanos bring a tangy, aged funk that even some locals describe as acquired.

The fermented coconut variations fascinated me the most.

Coconut is usually linked to sweetness and tropical smoothness, so tasting a version that leans sour, savoury, and almost cheesy completely shifts your expectations.

It is a reminder that ingredients are not fixed. They can surprise you depending on the technique you use.

8) Thailand’s durian, the king of fruits

Durian is famous for dividing people.

Its smell has been compared to custard mixed with garlic or rotting onions on a hot day. Not exactly enticing.

But underneath the smell is a fruit that tastes like silky, rich, sweet custard. It is completely plant based and unlike anything else you will ever try.

If there is one national delicacy on this list that I think everyone should try, it is durian. Loving it or hating it tells you something about yourself.

Do you follow curiosity or caution?

Do you trust your senses or challenge them?

Do you let other people’s reactions guide your own?

Travel has taught me that unfamiliar foods often act as metaphors. Durian might be the perfect example.

9) Mexico’s huitlacoche

Huitlacoche is a fungus that grows on corn kernels. In the United States, many farmers treat it as a crop disease. In Mexico, it is a treasured delicacy.

Its appearance is a bit alien, with swollen, grayish kernels. But the flavor is incredible. Smoky, earthy, slightly sweet, and similar to truffles.

The courage test here is mostly visual. If you can get past how it looks, you will find one of the most interesting plant based ingredients on earth.

I tried huitlacoche quesadillas in Mexico City years ago, and the memory still comes to mind whenever I think about culinary humility.

Sometimes the strangest looking ingredients turn out to be the most rewarding.

Final thoughts

Trying national delicacies, especially the strong, funky, or challenging ones, is not only about food. It is about curiosity. It is about stepping into someone else’s story with respect.

And it is about learning to trust your palate enough to stretch it.

If one of these dishes intimidates you a little, that is a sign you should probably try it. That is where the growth happens.

https://vegoutmag.com/food-and-drink/n-t-9-vegan-national-delicacies-that-test-your-courage-and-your-palate/

Top 10 Countries With The Highest Number of Vegans In The World

From thehealthsite.com

These are the top 10 countries with the highest number of vegans in 2025 as the world celebrates World Vegan Day

These days, everybody is more concerned about health and wellness for the longevity of life and to stay healthy, and honestly, people are also making such choices that are considered more of thoughtful eating. It's not just about choosing the right food, but people are also turning vegetarian. They have turned Vegan. Being vegan means not consuming any type of animal products, including food, clothing, and other materials. From celebrities like Akshay Kumar to Anushka Sharma, many have switched to a vegan diet.

List of Countries With Highest Number Of Vegans

According To Statistics of World Population Review, here's the list of the top 10 countries with the highest number of Vegans in the world.

India

Something which is more interesting is that India remains at the top when it comes to being Vegan because being compared to other countries in the world, India has the highest number of Vegans. At least 30 to 40% of people follow vegetarian diet can also be linked to culture or religion that many people follow as many religions are the promoter of nonviolence towards animals.

Israel

Israel is also one of the countries that approximately has 13 to 15% of a vegetarian population. One of the reasons is also that because it is also known as the vegan capital of the world.

Italy

Italy is also one of the countries that has a vegetarian population of around 10 to 12 percent of the population. Italy's vegetarian population continues to grow, and it is because many people are becoming health-conscious of the plant based eating.

United Kingdom

United Kingdom has at least 10% of vegetarian population. People have seen rise in vegetarianism increasing over the years especially it is more prominent in London which also shows an inclination of British people towards plant based diets.

Germany

Germany has at least 9 to 10% of vegetarian population and people are becoming more aware of environmental sustainability. Many Germans have switched to plant based diets and something called veggie day. Movement has promoted a weekly vegetarian diet.

Brazil

Brazil has a vegetarian population of 8% and country has also experienced a notable rise. Many people are becoming more concerned about their environment and the population has turned to plant based diets.

Sweden

Sweden government has never failed to support plant based eating which also includes campaigns that reduce meat consumption promoting Vegeterianism.

United States

United States does not have much vegetarian population but definitely of 5 to 7% and it is also one of the fastest growing vegetarian populations in urban areas. Recent times have seen a lot of change in people adopting to vegetarian diet.

Australia

Australia has a vegetarian population of only 5% but significant changes. Device of vegetarian population has been observed, specially in cities like Melbourne and Sydney.

Mexico

While Vegan trend has not touched Mexico, but population adopting to vegan diet is gradually increasing. Many plant based diets are becoming part of Mexico's traditions.

Overall, these are few of the countries who are vegan and many are making shift towards vegan culture. Being vegan is a part of new normal and it is health and environmental factors that have influenced people to take this step further as people are becoming more aware about health impacts of meat consumption.

https://www.thehealthsite.com/fitness/diet/top-10-countries-with-the-highest-number-of-vegans-in-the-world-see-where-india-stands-1275642/#google_vignette

Silk Rolls Out New Plant-Based Beverage in Mexico

From vegconomist.com

Silk has introduced a new plant-based beverage formula in Mexico, expanding its presence in the country’s growing market for dairy alternatives. In Mexico, the plant-based food and beverage market is expected to experience an annual growth rate of 10.8% between 2022 and 2027, driven by increasing demand for sustainable and nutritious products.

A new option for Mexico’s plant-based market

The newly launched Silk formula includes six essential nutrients and offers an improved texture, alongside a neutral flavour that can be used in a variety of settings, from morning coffee to post-workout smoothies.

Paula Vasconcellos, Brand Director for Silk at Danone Mexico, explained, “The transition toward a plant-based diet goes beyond a trend; it reflects a genuine interest in products that provide real benefits, fit seamlessly into daily life, and still taste great. With our new formula, Silk offers exactly that: nutrition, practicality, and flavour.”

                                                                                                                 © Silk

Making healthier choices easier

Vasconcellos also explained that the company seeks to make healthier choices more accessible, with minimal lifestyle changes required. “We want people to discover that living healthily does not have to feel like a distant goal or a sacrifice. It can start with small choices, like switching to nutritious and easy-to-integrate alternatives,” she said.

The launch also aligns with industry trends towards fortified products, such as those containing added calcium, vitamin D, and B-complex micronutrients, addressing consumer demand for balanced nutrition, convenience, and taste in their food and beverage choices.

https://vegconomist.com/food-and-beverage/milk-and-dairy-alternatives/silk-rolls-out-new-plant-based-beverage-mexico/ 

Nestlé Professional's Garden Gourmet launches new vegan wrap at Starbucks

From nestle.co.uk

Nestlé Professional’s plant-based brand, Garden Gourmet has teamed up with Starbucks to launch an exciting new addition to the menu; a vegan friendly 'Mexican-Style Wrap'.

The wrap features Garden Gourmet Sensational Vegan Pulled Fillet, made from high quality soya protein. The fillet is high in protein and is a source of fibre, providing a versatile choice for both vegetarians and vegans.

Served hot, the Mexican-Style Wrap also contains a tasty three chilli, smoked red pepper and spiced tomato sauce as well as a coconut oil alternative to mozzarella, roasted red pepper, and spinach.

From May onwards, this vegan option will be available at all Starbucks stores across England, Scotland and Wales and helps to broaden the choice for vegan and vegetarian customers.

Kate Edley, Brand and Category Lead at Nestlé Professional, said: “Mexican food was listed as one of the top cuisines that people would like to try outside of home in 2024. Teaming up with Starbucks for the ‘Mexican-Style Wrap’ is the perfect opportunity to give tasty options that cater to dietary needs and preferences. What’s great about the Mexican-Style Wrap is that the Garden Gourmet Pulled Fillet has a juicy bite and taste as well as a texture that soaks up all those lovely flavours!”

https://www.nestle.co.uk/en-gb/media/news/garden-gourmet-starbucks 

Get stuffed: the secret to vegan quesadillas

From theguardian.com

Wanted: vegan fillings for quesadillas
“Quesadillas are my comfort food,” says Karla Zazueta, author of Norteña: Authentic Family Recipes from Northern Mexico. “They’re quick to make, and you can stuff them with just about anything and they’ll taste really good.” Spinach Mexican-style is just one such example, and ideal for a vegan spring lunch or quick dinner. “We call any vegetable cooked with tomato, onion and green chilli or coriander ‘Mexican-style’, because they’re the colours of the flag,” Zazueta says. And it’s “mega-easy”, too: heat a little vegetable oil, add tomatoes, onion and jalapeños – “if you don’t have any of those, use a bit of green pepper or coriander instead” – and fry for a few minutes. “Add the spinach and, once it’s wilted, season with salt. That’s it.”

Anna Jones’ squash and caramelised onion quesadillas. Photograph: Matt Russell/The Guardian. Photographs: Matt Russell for the Guardian. Food and prop styling: Anna Jones. Food assistant: Nena Foster.

Self-confessed quesadilla “super fan” Adriana Cavita, chef-owner of Cavita in cental London, sandwiches mushrooms sauteed with onions, garlic, chilli (fresh or dried, and herbs between her tortillas. “In Mexico, we use epazote [an indigenous herb with oregano and anise notes], but it’s hard to find in the UK, so here I’d use coriander or parsley instead,” she advises. Alternatively, make the most of courgettes: “Cut them into cubes, then saute with onion, garlic, chilli (again, fresh or dried), tomato puree and any fresh herbs you fancy [parsley or coriander, say],” adds Cavita, who might also include spices, such as coriander or cumin seeds. Similarly, if Zazueta is “feeling fancy”, she often looks to courgette flowers: “In Mexico in spring, that’s the most common quesadilla filling, but they do tend to be quite expensive in the UK.” Traditionally, those flowers would be combined with epazote, although in its absence Zazueta would be inclined to try basil or mint, as well as some green jalapeños to add a touch of bitterness: “It’s not quite the same, though.” Corn tortillas, however, are absolutely non-negotiable, because “they just taste nicer”.

Mashed beans – white or black – will give your quesadillas a nice bit of texture, as will potatoes. Cavita combines pureed spuds with jalapeño or poblano chilli, or mixed peppers. “Roast them first, until the skins are blackened, then peel and cut into slices,” she advises. “That with the potato would be perfect.” Alternatively, treat butternut squash in much the same way. In a recipe for the Guardian, Anna Jones cooks finely sliced onion and a pinch of salt in oil until soft, then adds grated squash, chopped chilli, chipotle paste, spices (cinnamon, cumin seeds) and chopped cashews. Once all that’s soft, she spoons the mix on to a corn tortilla, tops with another, and dry-fries until golden brown.

Ever the maverick, Zazueta is currently into a kimchi filling. “I was making some blue corn quesadillas and just thought, ‘I’m adding kimchi!’, and my son and I loved them.” Granted, she uses the homemade stuff full of pear and ginger, but you could use a good-quality shop-bought one. “You get the crunchiness, the spiciness … It’s just really good.”

Finally, like “a good Mexican”, Cavita always eats her quesadillas with a load of sauce. “Guacamole, for sure, but then I’d add more on top of that,” she says, be that red or green tomato, habanero, maybe pickled onions. “That’s what I love about Mexican food – it’s just so playful.”

https://www.theguardian.com/food/2024/apr/23/get-stuffed-the-secret-to-vegan-quesadillas-kitchen-aide