How to turn brown bananas into the best vegan bread of the bunch – recipe

From theguardian.com

By Tom Hunt

Use over-ripe fruit to flesh out this loaf with chocolate, spelt and miso – truly top banana 

After nine years, I can’t believe I’ve never written a recipe for banana bread for this column, so it had better be a good one, especially after I picked up a huge bunch of brown bananas at the corner shop for next to nothing the other day. This is a vegan bread made with olive oil instead of butter and with the mashed bananas acting as a binder in place of eggs; I’ve also added some miso to boost the umami and overall satiety – the salt enhances the sugar, boosting the sweetness while rounding it off nicely. In the interest of biodiversity and flavour, I’ve used wholemeal spelt flour, but any will do.

Chocolate, spelt and miso banana bread

Photograph: Tom Hunt/The Guardian

This has become our go-to banana bread at home because it has crazy levels of deliciousness. The recipe is inspired by a plant-based banana bread recipe I found on Laura Wright’s wonderful The First Mess website, and my tweaked version of her loaf uses extra-virgin olive oil and wholegrain flour for nutrition, flavour and biodiversity; I’ve also used miso instead of salt, to bump up the umami factor.

Makes 1 loaf

280g wholemeal spelt flour
1 tsp ground cinnamon
1 tsp baking powder
1 tsp bicarbonate of soda
150g dark chocolate chunks
150g walnut pieces
6 very ripe bananas
120ml maple syrup , or brown sugar
120ml extra-virgin olive oil
1 tsp vanilla extract
1 tbsp miso, or ½ tsp salt

Heat the oven to 200C (180C fan)/390F/gas 6 and grease and line a 1kg bread tin. Mix the flour, cinnamon, baking powder and bicarb in a large bowl. Set aside about seven pieces each of the chocolate and walnuts to decorate the loaf later, then stir the rest into the flour mix until well distributed. Peel five of the brown bananas and, in a second bowl, mash them with the maple syrup, olive oil, vanilla extract and miso. Add the banana mix to the bowl of dry ingredients, stirring until properly combined, then pour into the bread tin and level out the top. Peel the last brown banana, cut it in half lengthways and arrange on top of the dough with the reserved chocolate and walnut pieces. Bake for an hour, until just cooked through, then leave to cool before slicing.

https://www.theguardian.com/food/2026/oct/21/how-to-turn-brown-bananas-into-the-best-vegan-bread-of-the-bunch-recipe-zero-waste-cooking

7 Unsexy Habits That Make Getting Enough Vegan Protein Ridiculously Easy

From plantbasednews.org

Daynesh states it clearly, "we ain't bringing sexy back" 

Many people still assume getting enough vegan protein means living on tofu, expensive powders, or carefully planned meals. But according to plant-based content creator Dénes Marton, it can be as simple as buying a baguette, opening a can of beans, or pouring a glass of soy milk. In a recent YouTube video, Marton breaks down seven “unsexy” habits that make vegan protein much easier to reach without obsessing over macros or eating highly restrictive meals. Alongside practical food ideas, he also explores why plant protein may support long-term health better than animal-based alternatives.

Marton, who runs the popular Daynesh YouTube channel, is known for making plant-based eating feel realistic and approachable. Rather than focusing on complicated recipes or expensive specialty foods, he focuses on simple staples that many people already eat every day. Throughout the video, he repeatedly shows how combining several modest vegan protein sources can quickly create meals with surprisingly high totals.

Bread is an underrated vegan protein source

Bread can be a surprising source of vegan protein, contributing more than most people realize - Media Credit: YouTube / Daynesh

Marton begins with one of the least glamorous foods imaginable: bread.

“Most people don’t realize that something as mundane as bread, something many people, vegan or not, eat every day, is actually a decent source of protein,” he says.

Using a baguette as an example, he explains that one loaf can contain around 21 grams of protein. While bread is usually categorized as a carbohydrate, Marton argues that many people overlook how much protein wheat-based foods contribute across the day.

He recommends choosing whole wheat bread whenever possible because it also increases fibre intake. This becomes a recurring theme throughout the video. For Marton, the goal is not simply maximizing vegan protein, but choosing foods that support overall health at the same time.

He also emphasizes that vegan diets often work differently from diets centred around a single large protein source. Instead of one steak-sized serving of protein, smaller amounts accumulate naturally from different foods throughout the day.

“As you start combining these different habits, your protein numbers start to skyrocket,” he says.

Whole grains quietly add more protein than people think

YouTube / DayneshWhole grains like amaranth can add meaningful amounts of protein to your diet

Next, Marton moves on to oats and other whole grains, describing them as another overlooked contributor to vegan protein intake.

“Name a more boring food than oats. I’ll wait,” he jokes while walking through a supermarket aisle.

He explains that one cup of oats contains around 11 grams of protein, while grains like buckwheat and amaranth offer similar nutritional profiles. Marton says people can use whatever whole grain is accessible to them, whether that means oatmeal, amaranth porridge, or buckwheat bowls topped with fruit.

Again, his focus is on stacking modest protein sources together instead of relying on one “perfect” food.

“It’s less that you have one big protein source on your plate,” he explains. “Instead, you get a little from here, a little from there.”

Marton also highlights research linking whole grain consumption to lower mortality risk. He references a meta-analysis involving more than 786,000 participants from the US, UK, and Scandinavian countries. According to the research, people consuming around 70 grams of whole grains daily had lower risks of cardiovascular disease, cancer mortality, and overall mortality compared to people eating little or none.

Soy milk stands out from other plant milks

While oat milk may dominate coffee shops, Marton argues that soy milk remains the strongest option for vegan protein.

“One glass of soy milk has around seven to eight grams of protein, which puts it basically on par with cow’s milk,” he says.

He contrasts this with oat milk and almond milk, which he says contain significantly less protein. According to Marton, oat milk generally has about 60 percent less protein than soy milk, while almond milk contains roughly 90 percent less.

The point is not that other plant milks are bad, but that soy milk can dramatically increase vegan protein intake with almost no extra effort. Adding it to cereal, coffee, smoothies, overnight oats, or porridge creates an easy nutritional boost.

Marton also pushes back against negative attitudes surrounding soy.

“We’ve got to end oat milk’s uncontested reign of terror,” he jokes.

Protein powder becomes more useful when combined with other foods

Marton then turns to protein powder, though he frames it less as a magic solution and more as part of a larger system.

He describes making a high-protein breakfast by combining oats, soy milk, and protein powder into one meal that delivers 54 grams of protein total.

The broader lesson, he says, is that combining several moderate protein sources creates meals that feel substantial without needing meat or massive portions.

Overnight oats become one practical example. By pairing oats with soy milk and protein powder, the meal becomes significantly more protein-dense while still remaining affordable and convenient. Marton’s approach centres on repetition and simplicity rather than constantly searching for trendy recipes.

Beans remain one of the strongest plant-based foods

Marton calls beans one of the most unfairly dismissed foods in nutrition despite their strong vegan protein content.

“Your average can of beans has around 15 to 20 grams of protein,” he says.

He also points out their fiber content and affordability, arguing that beans are often underestimated because many people only encounter them as side dishes instead of central meal components.

Throughout the video, he references dishes he has created using chickpeas, lentils, and other legumes. One example is a chickpea omelette, which uses chickpeas as a protein-rich base instead of eggs. He also references hummus repeatedly, reminding viewers that it counts toward protein intake too.

“Hummus counts,” he says.

Marton argues that plant proteins offer advantages beyond protein numbers alone. He cites evidence linking higher animal protein intake with a greater risk of death, while plant protein is associated with a lower risk.

“Plant proteins don’t come with cholesterol,” he explains. “They’re much lower in saturated fat and they’ve got fibre.”

He also references recommendations from the American Institute for Cancer Research, which encourages eating whole grains and legumes regularly for cancer prevention.

“One of the summary cancer prevention recommendations that came out of it was to eat a whole grain and or a legume … at every single meal,” he says.

Pasta can contribute serious vegan protein

Pasta is another everyday food Marton believes people underestimate. “One serving of pasta has around 14 grams of protein,” he says.

Like bread, pasta is often viewed purely as a carbohydrate. But because it is typically made from wheat, it contributes a meaningful amount of vegan protein as well.

Marton strongly prefers whole wheat pasta because it retains the fibre benefits associated with whole grains. He says he recently combined whole wheat pasta with beans and hummus for a meal totalling 39 grams of protein.

Again, the emphasis is on stacking multiple moderate sources together.

“These habits really go crazy when you stack them,” he says.

Vegan alternatives can also help boost protein

For the final habit, Marton showcases vegan cheeses and meat alternatives during a vegan gathering with friends in Paris.

He points out that many vegan replacement products are made primarily from soy or wheat, meaning they often contain protein levels similar to the foods they replace.

“Most cases, they’re made from either soy or wheat to match the protein profile of the foods they’re meant to replace,” he says.

Marton highlights a vegan Parmesan made from chickpeas and notes how quickly plant-based innovation is evolving.

At the same time, he acknowledges that specialty vegan products can cost more. But he says his overall grocery spending has dropped since switching toward inexpensive staples like beans, oats, and grains.

The video ends with Marton reminding viewers that while vegan protein dominates online conversations, it is not necessarily the biggest nutritional concern for vegans overall. Still, his seven habits present a much simpler approach than many people expect.

For Marton, getting enough vegan protein is less about perfection and more about consistency. A bowl of oats here, a can of beans there, and a few everyday staples can add up quickly.

Find more vegan recipes, lifestyle, and travel content on Marton’s YouTube channel.

https://plantbasednews.org/lifestyle/food/habits-to-get-enough-vegan-protein/

Good News: Viral Japanese Salt Bread Is Surprisingly Easy to Veganize

From vegnews.com

TikTok’s viral Japanese salt bread is easier to veganize than you think. Here’s how to make a fluffy, buttery plant-based version at home

It's hard to name a better combination than soft, fluffy bread, creamy butter, and a sprinkle of salt. Just the thought is enough to set your salivary glands working overtime. So it’s no surprise that salt bread is quickly becoming TikTok’s latest beloved food trend.

Salt bread is a relatively new invention. It was first created in Japan in 2014, where it’s known as shio pan. The simple treat—somewhere between a crispy, flaky croissant and a fluffy bread roll—first appeared at a small bakery called Pan no Mise on Shikoku Island in Ehime Prefecture. It didn’t take long to catch on. Bakeries across Japan began making their own versions, and the trend soon spread to South Korea, Hong Kong, and Taiwan.

Now, salt bread is having its American moment, thanks to TikTok. A video captioned “salt bread is my pride and joy,” posted by creator Erin Lim in September 2025, has garnered around 1.4 million likes, for example. More recent clips have racked up hundreds of thousands of views.

In New York, bakeries are embracing the trend—there’s even a brand-new dedicated spot called Salt Bread Ko in Koreatown, and another called Justin’s Salt Bread in the East Village. “I don’t want to do everything,” founder Justin Lim told Eater recently. “I want to do one thing, and I want to be the best at one thing, and salt bread is my favourite bread.”

                                                                                                     Okonomi Kitchen

Can you make vegan salt bread?

According to recipe blogger Lisa Kitahara of Okonomi Kitchen, who grew up eating salt bread made by her mom, there are three main types: hard crust, semi-hard crust, and soft crust.

While each version has a slightly different texture, the concept is the same: a soft roll is wrapped around butter, which melts as it bakes. The base turns crisp, the top stays fluffy, and the whole thing is finished with salt.

Most traditional recipes call for dairy milk and butter, but these can easily be swapped for plant-based alternatives. Joanne Molinaro of The Korean Vegan, for example, uses soy milk powder, extra-creamy oat milk, and vegan butter in her version.

One top tip? Don’t try to blag your salt bread. You’ll almost certainly need to follow a precise recipe to get it right. Kitahara, an experienced recipe developer, reportedly tested her version more than 55 times before perfecting it. Molinaro also experimented repeatedly before landing on her final recipe.

But once you nail it, it’s worth the effort. Molinaro says her version has a “wonderful buttery flavour” and calls it “a truly addictive bread.” You can find Molinaro’s plant-based recipe for salt bread here, and Kitahara’s vegan-friendly version here.

https://vegnews.com/tiktok-viral-japanese-salt-bread-vegan-recipes 

Veganuary 2026: 10 common items you didn't know were vegan

From dorsetecho.co.uk

Whether you're taking part in the annual Veganuary pledge or you're just looking to cut down on your meat consumption, finding some vegan alternatives can have huge health benefits. 

Vegan foods aren't all cocoa balls and tofu - you'll be surprised to know that some of these everyday items actually contain no animal products. 

Here are 10 items you'll be surprised to know are vegan: 

Marmite

The entire Marmite range is vegan, and certified by the European Vegetarian Union (EVU), except for the 70g jar.

The 70g jar is currently only vegetarian – though Marmite are in the process of moving towards vegan approval from the EVU.

It is made primarily from yeast, and though this isn’t a plant, it isn’t an animal either. As such, with no other animal-derived ingredients added.

McVitie's Hobnobs

All Hobnobs are vegan, including most own-brand oat biscuits. 

However, the chocolate biscuits are usually not vegan - although the McVitie's Choc Chip are surprisingly vegan.

They use soya lecithin, cocoa mass and fat-reduced cocoa powder, but no milk or milk proteins.

Oreos

The makers of Oreos state on their website that they cannot categorise these popular cookies as vegan because of the possibility of cross contact with milk products.

However, Oreos do not contain any animal-derived ingredients and are safe to eat for vegans.

Guinness

Since 2015, Guinness has been 100 per-cent vegan.

The beer manufacturers, Diageo changes the filtration process so that it no longer includes isinglass (a kind of gelatine obtained from fish). 

Starburst

Many Stabursts across the globe contain gelatine, made from animal collagen, however UK manufactured Starbursts do not. 

Vegans should be careful to ensure they are eating Starbursts from the UK as many shops surprisingly sell important sweets from the UK that contain animal products. 

Crumpets

Although for some people this could seem obvious, many of us will be surprised to learn that most shop-bought crumpets are vegan.

The quintessentially British snack contains no dairy products, contrary to popular belief. 

Cream crackers

One of the most surprising revelations is that this buttery and creamy cracker actually contains no dairy. 

The word 'cream' is derived from the manufacturing process so the crackers are completely vegan friendly. 

Ice Cream

In recent years there have been lots of vegan ice cream brands appearing in the supermarket freezers, they are so good in fact that it's hard to tell the difference.

Including Chunky Monkey, Chocolate Fudge Brownie and Cookie Dough by Ben and Jerry's as well as Swedish Glace by Walls.

Lotus biscuit spread

Not only are Lotus Biscoff biscuits vegan, their Biscoff spread is also vegan and makes a delicious vegan cheesecake. 

Pasta

Most dry pasta is not made using eggs, instead it's made with durum wheat and semolina - making it fine for vegans.

Fresh pasta however usually contains eggs, so if you're not eating foods containing animal products you should be sure to check the packaging on fresh pasta. 

https://www.dorsetecho.co.uk/news/national/uk-today/25718931.veganuary-2026-10-common-items-didnt-know-vegan/

9 family recipes passed down for generations that still define “home”

From vegoutmag.com

By Jordan Cooper

Food is memory, identity, and love all simmered together. These nine family recipes, passed down through generations, remind us that “home” isn’t a place—it’s the flavours, rituals, and values we carry forward, one meal at a time 

Food has this strange power—it’s both memory and moment.

You can taste something your grandmother made decades ago, and suddenly you’re eight again, sitting on the floor while she hums over the stove.

We talk a lot about self-development, about how to evolve, grow, and adapt.

But sometimes, the most grounding parts of who we are come from the things that don’t change. Like a recipe.

Here are nine family recipes, passed down through generations, that still define what “home” feels like, whether you grew up in a tiny kitchen or one packed with Sunday chaos.

Let’s dig in.

1) Sunday stew

Every family has that one dish that marks the end of the week. For mine, it was stew. My grandmother’s version was hearty, slow-cooked, and smelled like comfort itself.

I’ve adapted it to be vegan, of course, swapping out the beef for lentils, mushrooms, and potatoes that break apart just right.

What I’ve learned over the years is that it’s not the ingredients that matter most. It’s the ritual.

The simmering. The patience. The quiet rhythm of something slowly becoming ready.

Maybe that’s why it still feels like home. It reminds me that some good things can’t be rushed.

2) The “everything” bread

If therapy had a scent, it would smell like freshly baked bread.

My great-aunt’s bread recipe has been passed around so many times that no one really remembers where it started.

It’s been modified, reinvented, and, let’s be honest, mangled. But it still works.

There’s something beautiful about how universal bread is. Every culture has a version. Every family has a twist.

Ours? A mix of whole grains, flaxseed, and whatever the week offered.

When I make it now, kneading dough with music in the background, I think about the continuity of hands doing the same thing for generations. It’s humbling.

And maybe that’s the point. Bread teaches you to show up.

3) The secret sauce

Every family swears they have the best sauce.

Mine called it “red gold.” It was tomato-based, simmered for hours, with no written measurements, just instinct.

When I went vegan, I thought I’d lose that connection. But it turns out, flavour isn’t dependent on meat; it’s dependent on care.

The same sauce works beautifully with roasted vegetables or chickpea “meatballs.”

What I love about this recipe isn’t just the taste, it’s how it brings people together.

Whether we were laughing around the table or arguing about who added too much garlic (it was always me), the sauce made everything feel okay again.

It’s funny how one recipe can become a language of its own.

4) Grandma’s pickled magic

There’s a science to pickling. Vinegar, salt, sugar, and patience.

But the art of it? That’s intuition.

My grandma had jars of pickled everything: beets, cucumbers, even watermelon rind. As a kid, I didn’t get it. Why preserve something when you could just buy it? Now, I see it differently.

Pickling is a rebellion against waste, against forgetting. It’s preservation in the literal and emotional sense.

I’ve carried that mindset into other areas of life. Some things are worth keeping: memories, values, stories.

You just have to learn how to preserve them without letting them turn bitter.

5) The festival soup

Every holiday season, my family made a huge pot of soup that could feed an army.

It was a mash-up of everyone’s heritage, part Latin, part Mediterranean, part whatever someone brought over.

It was chaotic, unmeasured, and perfect.

Now, I make my version with roasted sweet potatoes, coconut milk, turmeric, and lime. It’s become my comfort bowl when I’m far from home.

I’ve mentioned this before, but one of the biggest lessons travel taught me is that comfort isn’t found in geography. It’s found in rituals.

In flavours that remind you that you belong somewhere, even if you’re alone in a new city.

6) The “accidental” cookie

Some of the best recipes are born from mistakes.

The story goes that my mom was trying to make brownies, but she ran out of cocoa. So she improvised, swapping it for oats, peanut butter, and maple syrup.

The result? Something between a cookie and a granola bar that became a family staple.

It’s still my go-to comfort snack, especially after a long writing day.

There’s something about those kitchen accidents that feels symbolic. Life doesn’t always follow the recipe, but sometimes, it ends up better that way.

7) The passed-down spice mix

If your family has a spice mix that comes out only on special occasions, you know what I’m talking about.

For mine, it was a blend of smoked paprika, garlic, cumin, and something no one could ever quite identify.

It made its way into everything from grilled veggies to holiday casseroles.

I love how scents can time-travel you. One whiff of that mix, and I’m back in my mother’s kitchen, watching her move like she knew every sound the house made.

There’s psychology behind that, actually.

Research suggests that smell is directly tied to emotional memory. Maybe that’s why a certain aroma can ground you instantly. It’s home, bottled.

8) The “Sunday pancake truce”

Sunday mornings were for pancakes and peace.

No matter what arguments had erupted during the week, pancakes were neutral territory.

My dad would make them tall, my mom would make them thin, and eventually, they agreed to take turns.

I still follow that unwritten tradition: pancakes equal pause.

These days, I make mine with oat flour, flaxseed, and almond milk. Not quite like theirs, but close enough.

Every time I flip one, I think about how food can heal in small, quiet ways. How something as simple as breakfast can reset a week, a mood, or a relationship.

9) The “always something green” rule

Not technically a recipe, but a principle that guided every meal.

No matter what we ate, my mom would insist on adding “something green.” It could be herbs, veggies, or a handful of spinach no one asked for.

Back then, I rolled my eyes. Now, as someone vegan and constantly reading about nutrition and psychology, I get it. She wasn’t just feeding us plants; she was teaching us balance.

This rule stuck with me far beyond the kitchen. Every meal, every project, every choice, I try to include something that nourishes.

Something green, in the metaphorical sense.

The bottom line

What I’ve realized is that family recipes aren’t really about food.

They’re about the values we quietly inherit, the patience of a stew, the persistence of a sourdough starter, the creativity of a failed brownie.

They remind us that home isn’t a fixed place. It’s something you keep creating, one recipe at a time.

So, what recipes define your version of home?

https://vegoutmag.com/recipes/n-t-9-family-recipes-passed-down-for-generations-that-still-define-home/