Veganuary restaurants in London: The best vegan food around

From cityam.com

‘Veganuary’ is upon us, but there’s so much more to London’s meat-free food scene than the one-month fad can do justice to. Alex Dalzell goes in search of the places that take their veg seriously, from all-American burgers and fries in Mayfair to flame-licked leeks and burnt beetroot in Dalston. 

Mildreds  

Various locations  

When the original Mildreds opened on Greek Street in 1988, it’s safe to say the demand for meat-free cooking was nothing like it is today. Hence the expansion to five restaurants dotted across the capital, all serving a series of globe-hopping menus that have you in the spice-heavy subcontinent one moment and America’s deep south the next. 

Visit the website here

123V

Fenwick, 63 New Bond Street, Mayfair

Taking a change of direction from his Michelin-starred flagship in Soho, Alexis Gauthier channels LA’s casual brunch spots at the Mayfair department store with a breezy vibe and a menu packed with all-American classics – including an oozing Beyond Meat cheeseburger that rivals any meat alternative. 

Visit the website here

Rovi 

59 Wells Street, Fitzrovia

Plant-based menus might be par for the course for Yotam Ottolenghi, but the emphasis on live-fire cooking and fermentation at this neighbourhood favourite marks a new direction for the chef. While sustainably sourced fish and meat do make an appearance, it’s the humble vegetable that’s the star of the show here, in dazzling dishes like chewy grilled carrots with Hawaij-spiced lentils and pickled kumquats. 

Visit the website here

The Gate 

51 Queen Caroline Street, Hammersmith; 370 St John Street, Islington

Michael and Adrian Daniel have been pioneering plant-based eating long before it hit the mainstream. Stemming from an Indo-Iraqi heritage, the brothers recreate the diverse Arabic, Indian and Jewish flavours of their childhood, with beautifully plated dishes such as the seitan and cauliflower shawarma served with plump flat bread and a fiery Middle Eastern chilli sauce. 

Visit the website here

Acme Fire Cult

Abbot Street, Dalston

Cooking over open flame is having a moment in the capital right now, but very few places are venturing beyond grilling slabs of meat like the guys at Acme Fire Cult. Paying as much attention to leeks, celeriac, and beetroot, the blackened vegetables are served with an intoxicating array of sauces, dips and sides – many made using by-products from 40ft Brewery who they share the yard with. A great option for Veganuary.

Visit the website here

Mallow Canary Wharf

12 Park Drive, Canary Wharf

The second Mallow brasserie is a little more casual than the London Bridge original but no less impressive. The dining room is a colourful haven from the concrete and glass of Canary Wharf and the menu’s one of the most inventive in the area – with globe-trotting small plates like pakora okra with perfectly piquant mango pepper sauce and wild mushroom tortelloni in miso butter stealing the show. 

Visit the website here

Farmacy 

74-76 Westbourne Grove, Notting Hill

Sourcing most of its ingredients from its farm in Kent, the team creates a seasonal menu that boasts ‘clean indulgence’ – at first glance at the menu, you wouldn’t guess that everything here is free from dairy, refined sugar, chemicals and additives. Health fads come and go in London, but this plant-based restaurant has stood the test of time and trends. Perfect for Veganuary.

Visit the website here

Bubala

15 Poland Street, Soho; 65 Commercial Street, Spitalfields

The jars of pickles and ferments bubbling away on shelves around the stylish dining rooms of Bubala’s two restaurants give an early indication of the kitchen teams’ passion for experimentation. Choose the ‘Bubala knows best’ menu for a curated selection of plant-based dishes like the umami-rich burnt butter humous and earthy oyster mushroom skewer glazed in tamari and coriander seed.

Visit the website here

Tofu Vegan

105 Upper Street, Islington

With a name that’ll rattle the anti-woke brigade, this all-plant Chinese diner wears its Veganuary credentials with pride. From the team behind Xi’an Impression up the road in Highbury, it’s no surprise the food is a riot of authentic flavours and textures, ranging from silky dim sum and spicy salads to deep-fried delights. 

Visit the website here

Tendril

5 Princes Street, Soho

Any vegans used to scanning a menu for the (vg) symbol will be pleased to see they flip things on their head here – using (nv) to indicate the few dishes that are ‘not vegan’. It’s all small plates, so visit with a few people and order as much from the menu as possible – you won’t want to have to decide between the leek fritters with curry leaf aioli and the celeriac terrine with zingy cherry harissa. 

Visit the website here

Apricity

68 Duke Street, Mayfair

Chantelle Nicholson’s successful follow-on from her much-loved Tredwells continues her commitment to running a socially conscious restaurant with a zero-waste approach that’s earned a Green Michelin Star. While her menu does feature meat and fish, plant-based dishes made with hyper-seasonal and foraged produce are the star of the show – this is Veganuary fine dining for the future. 

Visit the website here

Alex Dalzell has written extensively about dining and interviewed some of the world’s top chefs in his role as Head of Content for Europe at Ten Lifestyle Group. Ten is the world-leading travel and lifestyle concierge service which helps 100,000s of members across the globe live life to the fullest. Ten also provide services to valuable customers of some of the world’s leading private banks and premium financial services. 

To discover more about how they can unlock your next culinary discovery, plan your winter getaway, or secure tickets to the next sold-out gig visit the website and follow @tenconcierge.

https://www.cityam.com/veganuary-restaurants-in-london-the-best-vegan-food-around/ 

Veganuary Tips for Students

From studentnews.manchester.ac.uk

By Daisy Coggin

If you’re thinking about trying Veganuary but worried about the feasibility whilst being a student, then look no further. This January will be my fifth year of being vegan and it all started with Veganuary 2019, when I was in my first year of uni. Being vegan is second nature to me now, but it wasn’t always this easy. In 2018, I tried and tragically failed Veganuary, within the first two weeks I caved into a chicken mayo sandwich because I was sick to death of eating falafel every day. So, from a self-proclaimed Veganuary veteran, here are my tips for having a successful Veganuary as a student. 

Don’t rely on fake meat and dairy products.

The market for vegan food is drastically improving every year, and in some of the higher end supermarkets you can find every kind of fake meat, cheese and dairy product your heart could desire (Tesco’s I’m looking at you). Whilst they are fun to indulge in every now and then, trust me when I say that relying on expensive fake meats and cheeses for all your meals will simply bankrupt you. Stick to having them as treats.

Shop at budget stores

It’s hardly a secret that Aldi and Lidl have some of the best bargains for your food shop. Not only do these shops offer cheap tins of any kind of bean you’re after, but both sell cheap own-brand vegan staples such as tofu and falafels. Aldi’s frozen plant menu selection is also one of my favourite supermarket vegan brands and they are always adding new products to the range. 

Stock up on sauces and seasoning 

The key to good vegan cooking is seasoning and sauce. If your spice rack is lacking, I highly recommend building up your collection in preparation for Veganuary. For example, I tend to eat a lot of stir fries, so I make sure to always have five spice, ground ginger, soy sauce and plenty of garlic in the cupboard. I also love the bottles of hoisin and sweet chilli sauce you can get in Aldi. 

Experiment and work out what you enjoy.  

Veganuary is all about experimenting with new recipes and finding out what you like. Figure out what protein sources you enjoy, be it tofu, tempeh, chickpeas, or lentils, and look for recipes that use them. @bosh.tv are a great Instagram account to follow if you want to get some recipe ideas but you can pretty much “veganise” any food you enjoy now! Just google the vegan version of the recipe and try some out. 

Buddy up 

If you can convince someone to try Veganuary with you then I recommend doing so! You can share recipes and tips, it’s also good to have someone to push you to keep going if you’re struggling, think of it like having a gym buddy holding you accountable. 

Don’t give up if you slip up

My biggest mistake was giving up completely when I slipped up my first Veganuary. Being vegan isn’t about being perfect, it’s about making a lifestyle change for a bigger purpose.  Remember every time you swap out animal products from your meal, you’re making a difference to+ the environment and for animals everywhere. Stick to it and trust in the process. I’ve also included some links below for a bit of Veganuary inspiration. Best of luck and happy Veganuary! 

https://studentnews.manchester.ac.uk/2024/01/01/veganuary-tips-for-students/ 

Recipe: Vegetable Stew With Peas, Potatoes, And Bell Pepper

From themediterraneandish.com

This healthy vegetable stew recipe is so easy to make, and perfect for when you need a bowl of something cosy and delicious. It's vegan, gluten-free, rich in flavour, and very hearty. And it takes just one pot and 40 minutes! 

                                                                                    Photo Credits: Kathrine Irwin  

I was initially inspired to make this vegetable stew by a mountain of veggies in my fridge and no stomach for washing dishes. As it came together, I heard the gentle bubbling of a vegetable-spiked tomato broth loaded with seasonal veggies, and it hit me: this vegan stew is my winter ratatouille!

Like the Provençal summer favourite, I keep the seasoning simple to let the vegetables take centre stage. It uses humble ingredients but is still elegant in its own way. And it tastes even better the next day!

There’s nothing fancy about this vegan stew recipe, but a few seasonal ingredients working together make all the difference. Yukon gold potatoes bring a nice heft, and get buttery and tender, adding a welcome creaminess. Canned tomatoes add richness and frozen peas add a taste of spring's sweet and delicate flavours.

Red bell peppers, fresh parsley, and lemon add a pop of brightness to balance the savoury elements. Healthy and yet so comforting, this vegan stew recipe is everything I love about the Mediterranean diet!

Vegetable Stew Ingredients 

This vegetable stew recipe uses all easy-to-find seasonal ingredients, with canned tomatoes and frozen peas bringing a bit of spring-summer to winter’s coldest days. You’ll need: 

• Extra virgin olive oil is used to sauté the vegetables and is drizzled on just before serving for extra richness and flavour. I like a robust, full-flavour variety for this dish. (I used our Greek Koroneki.)
• Yellow onion, garlic, celery, and carrots provide the soup’s aromatic base.
• Potatoes add a bit of heft. I like the buttery, creamy flavour of Yukon gold, but any all-purpose potato like red gold or purple majesty will work well.
• Red bell pepper adds bright, sweet bursts of flavour. Yellow, purple, and green bell peppers will work, they just lean more bitter and vegetal than sweet red bell peppers.  
• Kosher salt and black pepper enhance the flavour.
• Peas add a pleasant pop of texture and sweetness. Frozen peas work great! You don’t even need to thaw them.  
• Canned diced tomatoes add summery sweetness and richness all year round. If you have canned whole tomatoes that will work too–just burst them with the back of your spoon. 
• Vegetable broth keeps this soup vegan, but you can use chicken stock, chicken broth, beef broth, or whatever you have on hand.  
• Parsley adds freshness and bright, peppery flavour. You can substitute it with other tender herbs basil or cilantro. 
• Fresh lemon juice lifts the savoury flavours, adding acidity for balance. Please don’t skip it! Otherwise, your soup will likely taste “flat.” You can substitute with lime juice or a splash of sherry vinegar or white distilled vinegar (start small, taste, and adjust). 

How to Make this Vegetable Stew Recipe

This is a very fuss-free, no-fail vegan stew recipe. You really can’t go wrong–feel free to throw in whatever veggies are lingering in your fridge if you’d like. 

• Get ready: Finely chop one medium yellow onion. Mince 3 garlic cloves. Coarsely chop 2 celery ribs. Slice 2 carrots into thin rounds. Cube 3 Yukon gold potatoes. Core and coarsely chop 1 red bell pepper. 
• Soften the aromatics: Heat the olive oil in a large Dutch oven or heavy cooking pot over medium-high heat. When the oil is shimmering, add the onion, garlic, celery, carrots, potatoes, and bell pepper. Season with a big pinch of salt and pepper. Cook, stirring occasionally, until the vegetables have softened some, 5 to 7 minutes.

Boil. Add 1 cup of frozen peas, a can of diced tomatoes and their juices, and 4 cups of vegetable broth. Bring to a boil for about 5 minutes. 

• Simmer. Lower the heat and cover the pot partway (allow an opening on top). Simmer until the vegetables are fully tender and cooked through, about 25 to 35 minutes. 
• Get ready to serve. While the soup simmers, chop enough parsley and tender stems to yield one cup. Juice 1 lemon. 
• Thicken (optional). Turn off the heat. If you want a thicker stew, take an immersion blender and blend it ever so briefly so that some parts of the soup are pureed but the majority remains in large chunks. Alternatively, you puree one cup of the stew in a food processor or blender (let it cool a bit first), then return it to the pot.
• Finish and serve (or store). Stir in the parsley and lemon juice. Transfer to serving bowls and finish each bowl with a drizzle of extra virgin olive oil. Or let cool completely and store in a tightly closed container in your fridge for up to 4 days. 

What to Serve with Vegetable Stew

This easy stew recipe makes a satisfying dinner in under an hour. You don’t need any sides! But if you’re feeding a very hungry crowd, make a hearty salad while it simmers for extra protein. Balela or Tabouli both come to mind. And if you love the crunch of tabouli salad but avoid gluten, try my Cauliflower Tabouli instead.

https://www.themediterraneandish.com/vegetable-stew-with-peas-potatoes-and-bell-pepper/

What is Veganuary? Everything you need to know and advice

From thetelegraphandargus.co.uk

After Christmas, you might feel like your body needs a break from certain products, whether that be cheese, meat, or chocolate. Or maybe you've been curious to try more food that you wouldn't normally try. 

Well now is your time as January becomes Veganuary, a month where you stick to a plant-based diet. 

That means swapping cow's milk for alternatives like oat or almond milk and meat products for substitutes. 

What is Veganuary?

The Veganuary campaign challenges members of the public to go vegan for the first 31 days of the year.

The challenge, which was launched in the UK, has been running since 2014 and has inspired more than one million people across the globe to try going vegan for January. 

However, data suggests that ten times more people participate and try vegan each year. 

When you sign up for the Veganuary challenge you are then supported to try vegan through a series of emails, social media content, membership of a Facebook support group, and a website full of helpful resources like recipes, a starter kit and meal plans - so it really couldn't be any easier. 

                                                             It could be worth getting a 'Veganuary' calendar. (Image: Getty)mage: Getty)

Top Tips to Make It Through Veganuary 

For many, it might seem overwhelming to change your daily diet overnight for a whole month. 

But to make sure you feel ready to take on Veganuary, we've gathered some top tips to prepare you for the month.

1. Planning is key

Before you wake up on January 1 ready to take the month by storm, you'll need to plan what you will be eating. 

If that means grabbing some vegan recipe books then we've got some great recommendations. 

• Bosh Healthy Vegan
• The Green Roasting Tin
• MOB Veggie
• One-Pot Vegan
• There's a Vegan in the house
• Vegan One Pound Meals
• 15 Minutes Vegan

2. See what food is accidentally vegan

There are loads of everyday food that you might not realise is vegan, like rice, pasta, peanut butter, crisps, tea, coffee, most bread and so much more.

So before you plan look through your cupboards and see what you have stored away that happens to be vegan. 

3. Don't rush into it

You won't be able to suddenly change your whole diet overnight without having some cravings for your normal food. 

So instead find your favourite food in its vegan alternative, whether that's a bacon sandwich or chocolate, there's a vegan option out there. 

4. Don't go at it alone

If you think you might struggle to take on the task alone, ask around and see if you can make it a group effort. 

That way you can share recipes give each other advice and you'll all know what you're going through. 

https://www.thetelegraphandargus.co.uk/news/24018508.veganuary-everything-need-know-advice/  

Meera Sodha’s vegan recipe for ram-don noodles from Parasite, with black garlic, leek and Tenderstem

From theguardian.com 

Inspired by a Korean film masterpiece, a comforting noodle bowl for curling up with on the sofa

Dinner and film night is my jam. It’s how we as a family end the working week on a Friday night, and it’s absolutely how I’m going to finish 2023. This year we’re going to rewatch Parasite, the Oscar-winning Korean film from which I’ve borrowed inspiration for today’s recipe. In the film, ram-don is a combination of two sets of Korean instant noodles, chapagetti and neoguri, part ramen and part udon. The end result tastes, much like my hope for the new year, sweet, spicy and exciting.

Ram-don with black garlic, leek and Tenderstem

Meera Sodha’s ram-don with black garlic, leek and Tenderstem. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food Styling Assistant: Eden Owen-Jones. Photo Assistant & Retouching: Sophie Bronze.

You’ll need some black garlic paste, which is widely available in larger supermarkets. If you like, prep all the elements in advance – noodles, tofu, sauce, broccoli – and cook them together just before serving.

Prep 10 min
Cook 40 min
Serves 4

225g smoked tofu, drained
4 tbsp cornflour
15 dried shiitake mushrooms (15g)
4 tsp dark brown sugar
4 tbsp light soy sauce
1½ tbsp black garlic paste
3 tbsp gochujang
2 tsp rice vinegar
Rapeseed oil
1 large leek (200g), finely sliced into coins
¼ tsp fine salt
250g ramen noodles
300g Tenderstem, trimmed and halved on an angle

Press the tofu with kitchen paper to remove any excess water, then cut into 2½cm cubes and put in a bowl. Add the cornflour, stir to coat, then set aside.

Put the mushrooms in a heatproof bowl, pour over 400ml just-boiled water and leave to soak.

To make the sauce, put the sugar, soy sauce, black garlic paste, gochujang and rice vinegar in a medium bowl, stir to combine and set aside.

Put two tablespoons of oil in a wide, non-stick frying pan on a medium heat. When the oil is really hot, add the sliced leek and cook without stirring for five minutes, so that some strands blacken and caramelise. Turn down the heat to medium-low, add a quarter-teaspoon of fine salt, cook for another five minutes, stirring occasionally, then transfer to a plate.

While the leeks are cooking, get on with the mushrooms and noodles. Scoop out the soaked mushrooms, squeezing them to get rid of any excess water, then pour the soaking liquid into the sauce bowl. Finely slice the rehydrated mushrooms and add them to the bowl, too.

Cook the noodles according to the packet instructions, moving them around with a fork or tongs to stop them sticking together. Drain, rinse under cold water until cooled, drizzle over a couple of tablespoons of oil and stir to coat.

Heat another tablespoon of oil in the leek pan, add the broccoli and a couple of tablespoons of water, pop on the lid and cook, stirring once halfway, for four minutes. Transfer to a second plate.

Put the pan on a high heat and add three more tablespoons of oil. Shake any excess cornflour off the tofu, put the cubes in the pan in a single layer (you might need to fry them in two batches), fry for about six minutes, turning every other minute, until golden, then transfer to a third plate (keep the pan on the heat).

Add the noodles to the hot pan, followed by the sauce, broccoli, tofu and half the leeks, toss (use a spaghetti fork or similar) until well mixed, then leave to heat through for a couple of minutes. Distribute between four plates or bowls, spoon some of the remaining leeks over each portion and serve.

https://www.theguardian.com/food/2023/dec/30/vegan-ram-don-noodles-recipe-black-garlic-leek-tenderstem-meera-sodha

Vegan News of the Week: Burger King’s Black Bean Burger, Chicken Run Nuggets, and more

From vegnews.com

From the return of Burger King’s meatless Bean Burger to a special Chicken Run edition of Alpha Foods’ plant-based nuggets, we’re serving up the best in vegan news of the week

It seems that every week in the world of vegan news is more exciting than the last, and this week is no exception. 

Exploring some heady themes about factory farming, Chicken Run: The Rise of the Nugget is sure to make some viewers into vegans—and Alpha Foods will release plant-based nuggets to help them make the transition.

Plus, Veganuary will get a great boost this year with new options at Burger King and Papa John’s. 

As the end of the year approaches, we’ve got health on the mind and it looks like science continues to point to plant-based diets as the best for health. And on January 1, a new Netflix doc, You Are What You Eat, will delve deeper into this topic. Read on for more. 

Vegan food and tech news

Food-technology company The Every Co. has caught the eye of Molly Baz, food influencer and former senior food editor at Bon Appétit. Made using precision fermentation, the company’s Every Egg has a wide range of applications from omelettes to crème brûlée. 

Baz was impressed with dishes made with this animal-free egg at New York City’s famed Michelin-starred restaurant Eleven Madison Park, which went plant-based under the direction of chef-owner Daniel Humm back in 2021. 

Steakholder Foods

In more food-tech news, alternative protein start-up Steakholder Foods just unveiled a world-first: 3D-printed plant-based eel. 

This development, utilising the company’s proprietary 3D-printing technology, aims to address the sustainability challenges faced by the global eel market, valued at $4.3 billion. Consumed most prominently in Japan, wild eel is facing overexploitation and extinction while farming eel is problematic for myriad reasons, including the animal’s complex life cycle. 

“The launch of our printed eel marks a pivotal moment in the seafood industry, showcasing the vast potential of our DropJet technology,” Arik Kaufman, CEO of Steakholder Foods, said in a statement. 

The company’s unique printing process reduces ingredient use compared to typical plant-based alternatives, positioning it as a potential industry leader. Steakholder Foods is exploring partnerships for commercialisation, offering proprietary 3D printers and ink to produce 3D-printed eel at competitive prices. 

“This technology is designed to enable partners to generate products on a potential industrial scale of hundreds of tons monthly, not only at lower costs compared to wild eel, but also with the flexibility to create a variety of printed products using the same production line,” Kaufman said. 

“Such versatility could significantly boost profitability for food companies and lead the way to a shift towards more efficient and sustainable practices in the industry,” Kaufman said.  

Currently made with plant ingredients, the product is expected to include cultivated eel cells in the future.

Animated film Chicken Run: Dawn of the Nugget is already set to be a vegan-maker and now, Alpha Foods is jumping on board with new plant-based nuggets to help you quit the bird for good. 

Alpha Foods has teamed up with Aardman Animations for the release of this sequel to the beloved 2000s classic, offering a limited-edition version of its plant-based nuggets. These special nuggets come in packaging featuring characters from the film, along with the message: “Choose plants—No Fowl Play!” 

Available in stores nationwide from March, this initiative aligns with Alpha’s mission to provide meatless, cruelty-free, and environmentally friendly options.

Alpha Foods

“We think this partnership with a studio like Aardman is a tasty intersection of food and film,” Shingly Lee, Alpha Foods Marketing Director, said in a statement. “We are excited to be a part of this iconic movie franchise and we look forward to more high-profile collaborations in 2024.”

“Alpha is committed to pushing boundaries and bringing quality and innovation to the category, and this exciting partnership is just the beginning,” she said. 

Vegan restaurant news

To start Veganuary off right, several fast-food chains are offering new plant-based options. At Papa John’s in the United Kingdom, a new plant-based barbecue chicken pizza has hit the menu. 

This new offering, available from January 2, features vegan “Sheese,” plant-based chicken slices, mushrooms, onions, and a barbecue drizzle. Building on previous successes like the Ve-Du-Ya and Hot Pepper pizza, this addition is part of Papa John’s commitment to expanding its vegan menu. 

Papa John’s

“We know our customers will be exploring meat-free alternatives this January, so we’re delighted to start the new year with an extended vegan menu,” Senior Marketing Director Rebecca Rose said in a statement, adding that the vegan chicken can be ordered on all Papa John’s pizzas. 

Alongside the pizza, Papa John’s offers vegan sides and a promotional deal of 60-percent off pizzas to encourage more customers to try its plant-based options.

Burger King is also getting into the Veganuary groove with the return of its black bean burger in the UK. The chain is responding to extensive customer demand with the new and improved Ultimate Bean Burger, which officially hits the UK menu on January 3. This revival, driven by fans’ petitions and social media appeals, is part of Burger King’s effort to cater to vegetarians and flexitarians, especially during Veganuary. 

The Ultimate Bean Burger, packed with vegetables like black beans, mushrooms, sweet red pepper, and green chili, can be made vegan-friendly by removing the cheese. 

“It’s been amazing to see so much love for our Bean Burger, so we’re beyond excited to finally be bringing it back to menus.” Katie Evans, Marketing Director at Burger King UK, said in a statement. 

This reintroduction aligns with Burger King’s goal to achieve a 50-percent meat-free menu by 2030. 

While McDonald’s sorts out its plant-based plans, a new vegan contender is coming to the fast-food market. Dr. Seed is a virtual hybrid restaurant that just began operations in France and Belgium. 

Dr. Seed

This innovative brand operates with its own web app, bypassing conventional aggregator platforms and offers a unique dining experience through a QR code system for mobile ordering and payment. 

The brand’s strategy includes the concept of a “restaurant within a restaurant,” that serves vegan takes on familiar fast-food items such as the Big Mac (called “Big Seed” here) along with plant-based Filet-O-’Dish (“Seed Fish”), meatless Whopper (“King Seed”) and more.  

Vegan health news

Many people refocus on their health come January, and the good news is that science keeps pointing to plants as the key to optimal health. 

The latest example? A new study found that 75 percent of type 2 diabetes instances can be avoided by following a healthy lifestyle with a plant-based diet at the centre. 

The research, involving more than 113,000 participants, shows that a 24-percent reduction in diabetes risk is achievable with a diet rich in fresh fruits, vegetables, and whole grains, even when accounting for factors like genetic predisposition and obesity. 

“Our study is the first to identify biomarkers of central metabolic processes and organ functions as mediators of the health effects of a plant-based diet,” lead study author Tilman Kühn from MedUni Vienna’s Center for Public Health, said in a statement. 

Additionally, the study highlights the importance of reducing the intake of not just animal-based, but also industrially processed and sugary foods, underlining the role of improved liver and kidney functions in diabetes prevention.

Silk

Younger generations are drinking more plant-based milk these days—and researchers are looking to make them even more nutritious. In a study published in the Journal of the Science of Food and Agriculture, researchers revealed that they have enhanced the nutritional value and taste of plant-based milks using simple pre-treatment methods. 

By pre-freezing and applying ultrasound treatment to raw materials such as soy, rice, oats, and peas, the study achieved up to a 100 percent increase in the extraction of microelements such as iron, potassium, and zinc, and a 15 to 20 percent increase in polyphenol content, which are key to protecting against various diseases. 

Did you catch the study about how 21 sets of identical twins followed an omnivore vs vegan diet to determine which one’s best for health? If not, the research was made into a binge-worthy documentary series, You Are What You Eat, which you can watch on Netflix.

https://vegnews.com/2023/12/vegan-news-of-the-week-december-29