The Rise of Plant-Based Cuisine: Exploring Delicious Vegan Recipes

Last month That's Food and Drink celebrated Veganuary with news and features about vegan food and drinks. So, let's take a closer look at plant-based cuisine.

In recent years, there has been a significant growth  in interest surrounding plant-based cuisine. With growing awareness about health, sustainability, and animal welfare, more people than ever are embracing veganism and incorporating plant-based meals into their diets. 

This culinary shift isn't just about salads and tofu anymore; it's about exploring a wide array of delicious, creative, and satisfying vegan recipes that showcase the versatility and flavor of plant-based ingredients.

Why Plant-Based?

Before delving into the realm of vegan recipes, let's understand why plant-based cuisine is gaining momentum. Firstly, there's a growing concern about the environmental impact of animal agriculture. Adopting a plant-based diet can significantly reduce one's carbon footprint, conserve water, and help combat deforestation.

Secondly, there's the health aspect. Research consistently shows that plant-based diets can lower the risk of chronic diseases such as heart disease, diabetes, and certain cancers. By focusing on whole grains, fruits, vegetables, legumes, nuts, and seeds, individuals can enjoy a nutrient-rich diet packed with vitamins, minerals, and antioxidants.

Lastly, there's the ethical dimension. Many people choose to go vegan to align their dietary choices with their values of compassion and kindness towards animals. By opting for plant-based meals, individuals can support a more humane and ethical food system.

Exploring Vegan Recipes:

Now, let's dive into the exciting world of vegan cooking. Contrary to popular belief, vegan food is anything but bland or boring. In fact, it's incredibly diverse, colorful, and flavorful. Here are some mouthwatering vegan recipes to tantalise your taste buds:

Creamy Cashew Alfredo Pasta: Swap out traditional Alfredo sauce for a creamy cashew-based version. Simply blend soaked cashews with nutritional yeast, garlic, lemon juice, and a pinch of salt until smooth. Toss with cooked pasta and your favorite vegetables for a decadent yet wholesome meal.

Chickpea Tikka Masala: This Indian-inspired dish is bursting with flavor. Simmer chickpeas in a rich tomato and coconut milk sauce infused with aromatic spices like cumin, coriander, turmeric, and garam masala. Serve with fluffy rice or warm naan bread for a satisfying dinner.

Mushroom Walnut Bolognese: Replace traditional meat with a hearty mushroom and walnut mixture in this classic Italian dish. Sauté finely chopped mushrooms, onions, garlic, and walnuts until golden brown, then simmer with crushed tomatoes, herbs, and red wine for a rich and savory sauce. Spoon over cooked pasta for a comforting meal.

BBQ Jackfruit Sandwiches: Jackfruit, with its meaty texture, makes an excellent vegan alternative to pulled pork. Simmer canned jackfruit in barbecue sauce until tender, then pile onto toasted buns and top with coleslaw for a deliciously messy sandwich that even meat lovers will enjoy.

Vegan Chocolate Avocado Mousse: Indulge your sweet tooth with this creamy and decadent dessert. Blend ripe avocados with cocoa powder, maple syrup, vanilla extract, and a splash of almond milk until silky smooth. Chill in the refrigerator for a few hours, then garnish with fresh berries or shaved chocolate before serving.

The rise of plant-based cuisine represents a culinary revolution that is reshaping the way we eat and think about food. Whether you're motivated by health, sustainability, or compassion, there's no denying the appeal of delicious vegan recipes. By embracing plant-based cooking, we can nourish our bodies, protect the planet, and support a more ethical food system, all while savoring every mouthful of flavour-packed goodness. So why not embark on a culinary adventure and explore the diverse and exciting world of vegan cooking today? Your taste buds, and the planet, will thank you for it.

Unleashing the marketing potential of colour for plant-based food products

A groundbreaking new report released by ProVeg International, “The Power of Colour: Nudging Consumers Toward Plant-Based Meat Consumption,” reveals key insights into the impact of colour on flavour perception, willingness to try plant-based products, pricing decisions, and associations with health and sustainability.

While previous studies have explored the influence of colours on consumer behaviour, there's been a scarcity of research specifically addressing the impact of packaging colours on perceptions of plant-based products until now. 

Understanding this relationship is vital, not only for boosting a brand's popularity but also for effectively reaching consumers who may not have previously considered incorporating plant proteins into their diet.

The survey included 1,200 participants, predominantly self-described omnivores, from both Britain and the USA.

Participants were presented with vegetarian and vegan products packaged in an array of warm and cool tones. They were then asked to associate sentiments with the colours employed in the packaging.

Key Takeaways:

Red - The Flavour Enhancer

Red is perceived as the tastiest colour for packaging

56% of UK consumers and 54% of US consumers associate the colour red with superior tasteS in plant-based meat

Blue - Price-Performance Connection:

Blue is the most universally favoured colour among consumers, signalling both affordability and quality

48% of UK consumers and 45% of US consumers associate the colour blue with budget-friendly products

37% of UK consumers and 45% of US consumers are willing to pay a premium for products packaged in blue

Green - Beacon of Health and Sustainability:

Green symbolises health, freshness, naturalness, and eco-friendliness in the world of plant-based meat

UK consumers link green to healthiness (75%), eco-friendliness (78%), and safety (75%)

In the US, respondents associate green with naturalness (68%), eco-friendliness (68%), and safety (72%)

The report establishes that colour significantly influences consumer decision-making, as 65% of participants indicated that their purchasing choices are influenced by colour. The findings further revealed a greater openness among consumers to try plant proteins, provided that the packaging aligns with the desired aesthetic.

Ajsa Spahic, researcher and author of the ProVeg report, said: “Flexitarians and omnivores actually showed a greater inclination to try plant-based products when presented in red packaging. Consumers subconsciously associate red with tastiness, so by choosing red packaging you are more likely to attract people who don’t immediately gravitate towards products dominated by the colour green.”

 She went on to say: “Green is the predominant colour in many plant-based products. Although it goes against current trends, the data indicates that it should only be used in moderation. Green should only be incorporated when your primary objective is to underscore the emphasis on sustainability and health benefits."

“Utilise shades of blue to indicate budget-friendly or premium products. With its calming effect, blue can effectively communicate both cost-effectiveness and a readiness to invest in quality."

Marketers in the food industry can employ these insights to strategically design packaging and branding that resonates with consumers’ colour preferences. By doing so, they can effectively increase their sales and encourage the consumption of plant-based meat. 

“First impressions matter. Something as simple as changing the colour of the packaging has the power to attract consumers and make people of all dietary backgrounds more inclined to try meat alternatives,” Ajsa went on to say.

Read the full report here: ”The Power of Colour: Nudging Consumers Toward Plant-Based Meat Consumption” https://proveg.org/report/the-power-of-colour-nudging-consumers-toward-plant-based-meat-consumption

This is the last post in the That's Food and Drink Veganuary feature, though we intend to carry news on vegan-friendly food and drinks throughout the rest of the year.

Veganuary, 2024: The Rise of Plant-Based Cuisine: Mouthwatering Vegan Recipes for Every Palate

As we are heading into the last several days of Veganuary 2024, That's Food and Drink has commissioned a special blogpost on the rise of plant-based cuisine.

In recent years, there has been a remarkable shift in our culinary landscape as more people embrace the plant-based lifestyle. The rise of plant-based cuisine is not just a trend; it's a movement that reflects a growing awareness of the environmental, ethical, and health impacts of our food choices. 

Whether you're a seasoned vegan or someone looking to incorporate more plant-based meals into your diet, the world of vegan cooking has expanded to offer a diverse array of mouthwatering recipes that cater to every palate.

The Plant-Based Revolution:

The plant-based revolution has transformed the way we think about food. Beyond being a mere dietary choice, it's a conscious decision to make a positive impact on the planet and our health. With an increasing number of people adopting a vegan lifestyle, chefs and home cooks alike are pushing culinary boundaries to create innovative and delicious plant-based dishes.

Embracing Flavour Diversity:

One common misconception about plant-based cuisine is that it lacks flavor. However, the reality is quite the opposite. Plant-based cooking celebrates the rich tapestry of flavours found in fruits, vegetables, grains, and legumes. From the umami goodness of mushrooms to the vibrant taste of fresh herbs and spices, the variety of plant-based ingredients provides an endless canvas for culinary creativity.

Vegan Comfort Food:

Contrary to popular belief, going plant-based doesn't mean giving up on comfort food. In fact, vegan versions of classic comfort dishes have become increasingly popular. Indulge in a hearty vegan lasagna, savor the creamy goodness of dairy-free mac 'n' cheese, or enjoy a comforting bowl of plant-based chili. These recipes not only satisfy your taste buds but also showcase the versatility of plant-based ingredients.

Global Inspiration:

One of the most exciting aspects of the plant-based movement is its global reach. Veganism is not limited to a specific cuisine or region; it transcends borders. Explore the world of plant-based cooking with recipes inspired by various cultures. From Mediterranean chickpea salads to Asian-inspired tofu stir-fries, the global fusion of plant-based ingredients creates a symphony of flavors that tantalises the taste buds.

Desserts to Delight:

No culinary journey is complete without a sweet ending, and plant-based desserts are nothing short of delightful. Indulge in decadent chocolate avocado mousse, enjoy a slice of moist vegan carrot cake, or relish the simplicity of a fruity sorbet. These desserts prove that plant-based eating can be just as satisfying, if not more so, than traditional sweets.

Quick and Easy Weeknight Meals:

For those with busy schedules, quick and easy plant-based recipes are a lifesaver. Explore the world of one-pot wonders, baking sheet dinners, and 30-minute meals that make plant-based cooking accessible to everyone. These recipes showcase that you don't need to sacrifice time or flavour when opting for a plant-based lifestyle.

The rise of plant-based cuisine is a testament to the evolving preferences of a conscientious and health-conscious society. With an ever-expanding repertoire of mouthwatering vegan recipes, there's something for everyone in the world of plant-based cooking. 

So, whether you're a seasoned vegetarian making the move to full veganism, or just starting your plant-based journey, dive into the culinary adventure of vibrant flavours, global inspirations, and delicious plant-based delights that cater to every palate.

(Image courtesy of Max Franke from Pixabay)

Where to eat for Veganuary 2024

700,000 people signed up for Veganuary 2023, so get ready for even more plant-based power in 2024! We’ve rounded up some of the best offerings - from spectacular five-course and seven-course vegan tasting menus to plant-based Asian dishes that are just bursting with flavour.

LONDON

Miznon London - Magic Mushroom Pita

The cult classic Mediterranean street food havens in Soho and Notting Hill have just the thing this Veganuary – a Magic Mushroom Pita, containing superfood Lions Mane in the recipe. Known for alleviating mild symptoms of depression and anxiety as well as promoting healthy energy levels and combating fatigue, Lions Mane is the perfect option for anyone experiencing back-to-work jitters or a post-Christmas slump. For Veganuary, replace the sour cream in the Magic Mushroom Pita with tahini for a vegan treat.

⭐️Prices start from £5.

📍 Soho – 8 Broadwick Street, W1F 8HW | Notting Hill – 14 Elgin Crescent, W11 2HX

https://www.miznon.co.uk/

Lilienblum - Mediterranean Plant-Based Delights

East London Mediterranean restaurant, Lilienblum, is set to transform Veganuary into a carnival of vibrant flavours. Vegan-friendly creations include the Eggplant Lines with smoked aubergine and tahini, Leek Sashimi and sister restaurant Miznon’s much-loved whole roasted cauliflower. Pair your Veganuary delights with Lilienblum's exclusive Dry January hand-crafted sodas, featuring exciting flavours like Apricot & Rose and Mango & Honey, or ask the Lilienblum bartenders to add a shot of your favourite tipple transforming the sodas into contemporary cocktails.

⭐️Prices start from £8.

📍 8 City Road, ECY1 2BJ

https://www.lilienblum.co.uk/

The Cinnamon Collection – Fragrant Indian Vegan Dishes

Enjoy spice-infused plant-based menus at Executive Chef Vivek Singh’s restaurants: The Cinnamon Club (Westminster), Cinnamon Bazaar (Covent Garden), Cinnamon Kitchen City and Battersea. Indulge in a range of Indian plates full of flavour and goodness with choices such as green pea kachori chaat; grilled pink aubergine with tamarind sauce; and a date and ginger pancake with coconut lime sorbet.

⭐️Prices start from £35pp.

📍 London - The Cinnamon Club, Cinnamon Bazaar, Cinnamon Kitchen City and Cinnamon Kitchen Battersea

https://www.thecinnamoncollection.com/

Ormer Mayfair by Sofian – 5 Course Vegan Menu for £79pp (Four AA Rosette Restaurant)

Serving only the finest British produce with seasonally changing dishes, experience a spectacular five-course vegan tasting menu at the four AA Rosette restaurant, Ormer Mayfair by Sofian. Inventive dishes include soy pickled turnip with sesame, kombu and spiced nage; Jerusalem artichoke velouté served with pickled trompettes; and a dark chocolate mousse with chocolate sorbet. To make your January evening that extra bit special, opt for the expertly curated wine pairings for an additional £79pp.

⭐️Prices start from £79pp; available 6pm-9pm Tuesday- Saturday.

📍Flemings Mayfair, 7-12 Half Moon St, London W1J 7BH

https://www.flemings-mayfair.co.uk/fine-dining-london/ormer-mayfair-restaurant

BÕKAN – Sky-High Seven-Course Vegan Tasting Menu

Indulge in plant-based perfection with Executive Chef Robert Manea’s seven-course vegan tasting menu (£99pp) at Bōkan 37 - London’s top destination for sky-high dining. Showcasing vegan produce at its best, the vibrant menu offers picture-perfect plates, including borlotti beans and leek confit; sea broth, seaweed spaghetti and tofu; beetroot zeppole with pomegranate; finishing with an indulgent blackcurrant, Timur pepper and chocolate tart with ice cream.

⭐️ £99 per person with additional £79 for wine pairing; available Tuesday – Saturday.

📍 40 Marsh Wall, London E14 9TP

www.bokanlondon.co.uk

Drake & Morgan – Plant-Based Dishes plus Vegan Stracciatella Cheese

There’s a whole host of plant-based dishes available at Drake & Morgan’s bars and restaurants across London (and in Manchester). A must try is the Superstraccia & Vegan ‘Nduja Tortellini with creamy vegan stracciatella cheese and vegan ‘ndjua, pumpkin velouté, baby spinach and seeds. There’s also a fragrant Goan Tofu Curry with basmati rice and flatbreads.

⭐️Vegan dishes start from £8.75.

📍 Available in all Drake & Morgan venues from January

www.drakeandmorgan.co.uk 

HERTFORDSHIRE

Omboo, Sopwell House – Plant-Based Asian Flavours

Serving up mouthfuls of fragrant Asian flavours, enjoy a selection of colourful plant-based sharing plates at Omboo, located in the gorgeous countryside hotel, Sopwell House. Inspired by the spice routes of Asia and the Far East, dishes include green papaya and crushed cucumber salads, asparagus rolls, with a mango and kaffir lime tapioca pudding to conclude.

⭐️ Vegan dishes start from £8

📍 Cottonmill Lane, St Albans, AL1 2HQ

https://www.sopwellhouse.co.uk/omboo-dining/

Honestly Tasty produce honestly tasty vegan delights

Honestly Tasty (https://honestlytasty.co.uk), is an innovative company that makes plant-based cheeses for people who love cheese.

They have several delicious products available, alongside their Bestsellers bundle includes Honestly Tasty Shamembert, Blue, Bree and an Honestly Tasty gourmay style Garlic & Herb alongside a special, seasonal treat - https://honestlytasty.co.uk/products/vegan-cheese-best-sellers-bundle 

Honestly Tasty was founded back in 2018 by Michael Moore.

When Michael’s veganism crashed into his love of cheese, he decided to begin experimenting with plant-based recipes until he developed an award-winning recipe for Honestly Tasty Vegan Blue Cheese. It was too good not to share, so he closed the door on the world of corporate banking and founded Honestly Tasty.

Later joined by his sister Beth, the London based company grew from strength to strength - and now offer a range of authentic cheese alternatives that are filled with flavour. The recipes use only the very finest of ingredients all of which  are carefully chosen selected ingredients. Honestly Tasty brings together fresh thinking with traditional cheese-making techniques.    

Winner of multiple Awards, including the Plant Based Expo cheese Alternative category, Honestly Tasty is in business to create food for thought.

Its mission is to continue to produce plant-based cheeses so delicious they will be capable of altering  our perceptionsd and behaviour around cheese, making a difference to protect the planet and also animal welfare.

Honestly Tasty has always been at the forefront of environmental responsibility, and this commitment has only grown stronger over time. 

From the very early days its ethos has been to create planet-friendly products that not only meet the highest quality standards but also leave a minimal carbon footprint, too.

Each brand they work with shares similar values and believes in the power of conscious consumer choices to shape a better future for our planet.

Giving back is a core ideology with Honestly Tasty too. They currently donate 2% of all revenue to charity, including a 1% contribution to the Dean Farm Trust (https://deanfarmtrust.org.uk), a community-run animal sanctuary near Chepstow in Wales. 

Honestly Tasty is available to buy online at honestlytasty.co.uk and via leading stockists around the UK including selected M&S stores and Ocado. 

You’ll find their cheese on the menu in Michelin star restaurants like Pied E Terre and on pizzas in much-loved restaurants like Purezza. 

Most recently, Honestly Tasty started producing cheese for 650 Holland & Barrett stores - now available in store, under the H&B label. 

LIzi's vegan-friendly recipes

Lizi's have a range of vegan-friendly recipes including mains, desserts and sides.

That's Food and Drink are pleased that Lizi's have asked us to share these with you, our readers, as part of our Veganuary feature.

Pea, spinach and asparagus risotto with a granola crunch

Recipe created in partnership with nutritionist Lily Soutter

This satisfying risotto is full of delicious greens. Despite being a vegetarian dish, this tasty recipe provides a good dose of protein with the addition of peas and Lizi’s high protein granola topping.

The wholegrain risotto rice is a rich source of fibre and slow-release energy and the addition of asparagus and spinach provides key nutrients such as magnesium, folate and vitamin K. This refreshing risotto is completely vegan, so can really be enjoyed by all!

INGREDIENTS FOR THE RISOTTO

150g whole grain risotto rice (or white rice for quicker cook time)

90g frozen garden peas

50g defrosted garden peas pureed

1 small onion

1 vegetable stock cube

1 tbsp olive oil 

30g spinach

90g asparagus, sliced

2 handfuls of Lizi’s High Protein Granola

1 garlic clove 

100g green pesto

METHOD TO SERVE 2

    1. On a medium heat on the hob, add the olive oil to a medium saucepan and heat. Whilst that heats up, dice onion and garlic finely, and cook in the pan.

    2. Add risotto rice to the same pan and stir, coating with the oil. Crumble in a vegetable stock cube and pour in some boiling water to cover the rice. Simmer and stir continuously for 40-45 minutes. If using white risotto rice, cook as per instructions on the packet as this will be quicker. Keep adding water until rice is cooked; yet the water is absorbed. For the last 6 minutes of cooking time, add the asparagus and 90g frozen peas. 

    3. Whilst the rice is cooking, blend 50g defrosted garden peas, spinach, 70g green pesto with a splash of water, salt and pepper. Blend until a puree texture.

    4. Once the water has mostly absorbed with the rice, stir in the blended pea puree and warm for 2-3 minutes. Season with salt and pepper.

    5. Serve in two bowls, each topped with 1 tbsp pesto swirled over and a sprinkle of Lizi’s High Protein Granola. 

Healthy Twist Mac & Cheese

Who doesn’t love a little comfort food in the winter? This mac and cheese ticks all the boxes, as it’s delicious yet also comes with a healthy twist. The addition of butternut squash, combined with the silken tofu and a touch of nutritional yeast, makes the lovely smooth, silky, yet cheesy sauce which is low in saturated fat. 

This dish is also packed with fibre, with the use of wholegrain fusilli, and a crispy breadcrumb granola topping. A great way to sneak in more veggies to your diet and is suitable for vegans.

INGREDIENTS 

1 tablespoon of extra virgin olive oil

1 white onion (roughly diced)

2 garlic cloves (crushed)

1 orange pepper (sliced)

200g butternut squash (cubed)

220g wholewheat fusilli pasta

Pinch of nutmeg

120g silken tofu

200ml milk (dairy-free if required)

1 tablespoon of plain flour

15g nutritional yeast

40g grated cheese (dairy-free if required)

1/2 slice of wholemeal bread

2 tablespoons of Lizi’s Original Granola (blended into large crumbs)

METHOD TO SERVE 3

    1. Using a medium heat, boil a pan of water on the hob, adding the butternut squash cubes. Boil for 15 minutes.

    2. Whilst that cooks, in a separate saucepan, boil water and add in the pasta. Cook until the pasta is cooked. 

    3. Whilst the pasta and squash cook, heat another pan on a medium heat and add the oil and onion. Cook for a few minutes before adding the sliced pepper and garlic.

    4. Preheat the oven to 180c. Once the butternut squash is cooked and drained add it to a blender along with the nutmeg, silken tofu, milk, flour and 10g of the nutritional yeast.

    5. When smooth, add to the pepper mixture along with the cooked pasta. Combine all three and pour into an ovenproof dish.

    6. Combine the breadcrumbs and granola crumbs with the remaining nutritional yeast and sprinkle on top. Do the same with the cheese and then place into the oven for 20 minutes. Enjoy!

For those with a sweet tooth, why not try this recipe?

Chocolate Mousse with Granola

So simple to make, this chocolate mousse is gorgeously indulgent. After one spoonful, you will wonder why you haven’t been making this for years. Perfect for a romantic pudding but it also keeps brilliantly in the fridge so you can reach for it when you need a fantastic chocolate fix!

INGREDIENTS 

2 x 400ml tins of full fat coconut milk (these need to be left overnight in the fridge)

2 tablespoons of icing sugar, sifted.

50g dark chocolate, melted (use vegan if you prefer)

50g dark chocolate, coarsely grated.

80g Lizi’s Indulgent Moments Caramelised Croquant 

METHOD

    1. Chill the tins of coconut milk in the fridge overnight.

    2. With the hob on a medium heat, place the heatproof bowl over a pan of simmering water. Be careful that the water doesn’t boil and avoid over stirring. If easier, melt the chocolate in a heatproof bowl in 30-second bursts in the microwave and stir.

    3. Put the melted chocolate on one side to cool.

    4. Open the tins of coconut milk at the bottom and pour into a large jug. You just need the cream.

    5. Scrape the thick coconut cream into a large mixing bowl. Add in the icing sugar and whisk until light and fluffy. (Use an electric whisk if you have one to hand.)

    6. Spoon a small amount of the whipped coconut cream into a cup and place to one side.

    7. Gently fold the melted chocolate into the whipped coconut cream.

    8. Gently fold three quarters of the grated chocolate into the mixture.

    9. Place a generous layer of Lizi’s Indulgent Moments Caramelised Croquant into the bottom of six little jam jars or glasses.

    10. Spoon the chocolate mousse on top of the granola and smooth a little.

    11. Place some of the coconut cream on top (from the cup that you put to the side) and decorate with the rest of the chocolate grating and chocolate granola. Enjoy!

Lizi’s Breakfast Range is available from Waitrose, Sainsbury’s, Tesco, Ocado, Asda, Morrisons, Whole Foods, Co-Op, Booths and all good health stores. 

The granola range includes: Digestive Health, Low Sugar, Low Sugar Maple & Pecan, High Protein, Gluten Free, Organic, Original, Belgian Chocolate, Treacle and Pecan, Passionfruit and Pistachio, Mango and Macadamia, Pink Apple and Cinnamon. Lizi’s has also launched Lizi’s Adventurers Granola Crispies for kids, available in Banana and Strawberry flavours.

The Lizi’s Super Muesli range includes: Glow, Focus, Boost and Cleanse.

https://www.lizis.co.uk

Enjoy Vegan Offerings at DUNKIN’ UK

Special for Veganuary, DUNKIN’ UK has announced a lineup of vegan friendly donuts that will make your taste buds dance with joy.

Original Glazed – All Vegan: A classic reborn, now completely plant-powered. It's the OG glaze with a compassionate twist. RRP: £2.35 

Boston Crème - All Vegan: Dive into a sea of creamy bliss without a drop of dairy. This Boston Crème, a UK favourite, is flavour-packed adding layers of decadence! RRP: £2.35 

Strawberry Rainbow - All Vegan: Experience a pop of strawberry goodness in every bite without compromising your vegan values. RRP: £2.35 

DUNKIN’ will be helping you put the win back winter and soften any blows your wallet suffered this holiday season with some great deals! 

And until January 31st, enjoy £2 Small Espresso Beverages, made with the 100% Arabica Beans All day, Everyday. Whether you're a Latte lover, Cappuccino connoisseur, Americano aficionado, Flat White fanatic, or Macchiato maniac—DUNKIN’ has your back, hot or iced.

Have the best of both worlds with DUNKIN’ UK’s All day, Everyday Combo Deal from just £3.90 in London for a small espresso beverage and any donut - £3.50 outside of London. 

Bulk Donut Deals including Buy 5 Get 1 Free, Buy 9 Get 3 Free, Buy 14 Get 10 Free across all varieties.

Find your nearest DUNKIN’ store here https://dunkin.co.uk/store-locator.

Kelly Loves loves to offer you their fantastic range of vegan snacks

Kelly Loves is a leading Japanese snacks and drinks brand They offer discerning consumers a wide and highly delectable range of vegan snacks which are perfect for Veganuary and for taking on board for healthier eating throughout the rest of the year, too.

What do they have to tempt your fancy?

Seaweed Rice Crisps 

An authentic Korean snack of delicate Rice Crisps coated in a delicious layer of Seaweed to create the ultimate light and healthy grab and go snack. 72kcal per packet.

The product is available online and in various pack sizes: 1 x 20g pouch- £2.35 20 pack- £47.00

 

Brown Rice Snacks 

Made with brown rice for a healthier and lighter snack, it gives you the feeling of being fuller for longer, packed full of fibre and fat-free. And so versatile: sprinkle on yoghurt or overnight oats, spruce up your muesli or stir them into your smoothie bowl. 190 kcal per 50g packet.

The product is available online and in various pack sizes: 1x 50g Bag- £2.05 12x 50g bag- £24.60

Kimchi Sachet 

A veritable foodie favourite! Kimchi is a traditional mainstay of a Korean diet and it’s easy to see why — it’s just so deliciously addictive! Fermented cabbage is mixed with red pepper, onion and garlic to create a delicious treat. Kimchi is so versatile that it can be eaten on its own, with rice, or fried up in a wok with noodles. 31kcal per 100g in a packet.

The product is available online and in various pack sizes: 1 x 80g sachet- £1.79 8 pack- £14.32 32 pack- £57.28  

Rice & Peanut Crackers

Rice crackers and crispy-coated peanuts, combined with gentle spices come together in a delicious snackable mix. A perfect snack for vegans on the go! 

The product is available online and in various pack sizes: 1 x 80g sachet- £2.05 12 pack- £24.60

 

Aloe Vera Drink 

Hydrating and refreshing, our delicious aloe vera drink is jam-packed full of real, juicy chunks of aloe vera. And, setting it apart from others, it’s happily sugar-free! With only 10 kcal per serving, you can have a guilt-free refresher that still packs a punch. Real aloe gel makes this beverage a time-honoured favourite across Asia, where it's been used to aid in wellness for centuries — it’ll leave you feeling energised. 

The product is available online and in various pack sizes: 1 x 500ml bottle- £2.10 20 pack- £42.00

Matcha Green Tea Powder 

If you are in the mood for a nice, cosy cuppa? Then this versatile green tea powder can be used for making delicious teas or lattes. If you're feeling even more adventurous why not try Matcha cupcakes or even use it to create revitalising facemasks. 

The product is available online and in various pack sizes: 1 x 50g tin- £6.99 12 pack- £83.88

To order online (don't forget to sort out your 10% discount when you subscribe!) and to obtain information and some nifty recipes you can visit Kelly Loves here https://kellyloves.com

Go nuts for Veganuary with Proper Nutty Peanut Butter

Many people who are only thinking about dipping their toes into the waters of veganism this Veganuary might not be aware that peanut butter is an option for vegan eating and cooking.

Whether you spread it on bread or on crackers or use it in recipes, peanut butter is not only packed with 100% vegan protein, if it comes in the form of Proper Nutty Peanut Butter it not only tastes absolutely delicious it also has the added advantage of having the highest percentage of nuts possible for the best nut butter experience, and its 100% vegan, too!

Google topical searches for Veganuary are up by 16% and Google news searches for vegan snacks have increased 41% over the last 40 days. 

Embrace Veganuary with Proper Nutty whether it's to spread it on toast or crackers, or as a quick protein hit post exercise or if you are using it as a cooking ingredients. Think of peanut biscuits, peanut brittle, peanut bread peanut butter fudge, or peanut butter cake (just Google them) Proper Nutty is the only ‘bean to cup’ peanut butter and coined ‘Smunchy’ so you don’t even have to choose between Smooth or Crunchy. And it's only slightly salted, too.

 

Proper Nutty ‘Smunchy’ is priced at £3 and is available at Morrisons.

https://groceries.morrisons.com/products/proper-nutty-peanut-butter-slightly-salted-472680011

Weeknight Dinners Made Easy With Two NEW Recipes From Squeaky Bean®

If you're looking for weeknight dinner inspiration, especially during Veganuary, look no further. Here's a great kitchen hack for making convenient meat-free meals in minutes from our friends at Squeaky Bean.

Squeaky Bean, famous for its ready to eat vegan products from Pastrami (YUM!) to Tikka pieces ALSO, YUM!), has created frozen Steak and Chicken Style Pieces with the same impressive taste and texture profiles. 

The pieces are perfect for a range of cuisines from Asian stir fries and curries to Mexican tacos and Italian pasta dishes, Squeaky Bean has got you covered. 

NEW Squeaky Bean Steak Style Pieces (240g) RRP £3.25, and Seasoned Chicken Style Pieces (240g) RRP £3.25, are available in Waitrose nationwide from January 2024.  

NEW Squeaky Bean Steak Style Slices (240g RRP £3.25

For a tasty, convenient mid-week meal; heat in a wok with some toasted sesame oil, crushed garlic and ginger for three minutes. Add in some pak choi and sliced tenderstem broccoli with lashings of soy sauce, stir fry for five minutes and serve garnished with chopped spring onion.  

Or try making quick and easy Mexican plant based steak tacos; Simply pan fry Squeaky Bean Steak Strips in oil, add Mexican fajita spices and pan fry for a further two mins. Add sliced red & yellow pepper and sliced red onion and stir fry until softening slightly. Serve in Tacos or tortillas with all your desired Mexican accompaniments, sour cream, guacamole and tomato salsa. 

Made with wheat and pea protein and frozen for convenience; pieces are low in saturated fat and a source of protein. (kcal: 189, 26g protein, 0.6g saturated fat, per 100g).

NEW Squeaky Bean, Seasoned Chicken Style Pieces (240g) RRP £3.25

Totally versatile, these tender strips are seasoned with salt and black pepper and can be enjoyed in a stir fry, one-pot pasta, or a curry from Brazilian to Thai, served on a bed of basmati rice or with noodles. Pieces can even be enjoyed in a wrap with salad. 

As well as being quick and easy, stir-frying is also a great healthy meal. What's not to love? tender, crisp vegetables coupled with your favourite protein. 

Made with wheat and pea protein and frozen for convenience; pieces are low in fat and a source of protein. (kcals 215, 26g protein, 0.9g saturated fat, per 100g).

Both products are suitable for vegans, high in protein and low in saturated fat. Cook from frozen in just three minutes, for a mid-week meal you can trust the whole family will enjoy; from little meat eaters or those who prefer to keep it plant based.

Teriyaki Beef Stir fry 

Ingredients

1 pack of Squeaky bean Steak strips

1 tbsp of toasted sesame oil 

1 clove of garlic, crushed

1 x 1cm piece of ginger finely diced

2 x Pak choi sliced in half

50g green beans, quartered 

2 x Finely sliced carrots 

50g baby corn, sliced in half 

4 tbsp of Teriyaki sauce 

½ a red chilli diced 

Method 

Heat the oil in a wok or large frying pan, add the garlic and ginger fry for 1 min

Add the chopped vegetables and stir fry for 5 mins until veg starts to soften slightly 

Add the Squeaky bean steak strips and pan fry for 3 mins 

Drizzle over the teriyaki sauce and mix thoroughly for 2 mins

Garnish with chopped red chilli and serve 

Serve with steamed rice or add noodles to the stir fry and mix through with a tbsp of sauce  

Squeaky Bean's new frozen range joins an impressive line-up of chilled products including: Chicken Style Pieces, Chargrilled Mini Fillets, Chargrilled Steak Style Strips, Sandwich Slices; NYC Deli Pastrami, Spanish Chorizo and Salami Style Slices.

Squeaky Bean® NEW Steak Style Slices and Chicken Style Slices are available at Waitrose nationwide from this month, January.

https://www.squeakybean.co.uk

Vegans, are you missing your Laughing Cow Cheese? Not any more! Laughing Cow has released a Vegan alternative

As we are moving through Veganuary, there's some exciting news about the cheese spread sensation The Laughing Cow. They have launched a NEW and utterly delicious plant-powered creation.

It's earned the approval of the Vegan Society and The Laughing Cow Plant Based Triangles bring their signature, spreadable goodness to everyone this year. 

Two in five of us are hungering for plant-based cheese options and The Laughing Cow is the first brand in the UK to offer a plant-based alternative to cheese triangles!

Not merely dairy-free; it's also packing a healthy punch with added calcium and Vitamin B12, only 34 calories per triangle, it's satisfying snacking at its finest.

The Laughing Cow Plant-Based 128g is vailable at both Sainsbury's and Asda stores at a RRP of £2.50.

Strong Roots unveils five tasty plant-based ready meals for Veganuary

Strong Roots, the pioneers of plant-based frozen food, have done it again! Setting out the next step in their mission to make tasty, plant-based food for busy people, they are launching five bold, veggie-packed meals. 

Absolutely delicious and designed for those living very busy lives, each features only the best quality ingredients that are all sustainably sourced.

With their belief that food can be better and that vegetables are the best way forward, Strong Roots' goal is to make eating them as easy and delicious as possible, while also reducing people’s carbon footprint. Making the perfect solution for a quick and healthy midweek meal, each takes just eight minutes to cook from frozen, so just pop in the freezer and you’ll always have a super convenient and super tasty, plant-based meal on hand.

Here’s a rundown on each of the new Good Made Easy Meals:

Thai Green Veg Curry

Combining crispy, crunchy veg with aromatics of lemongrass, Thai basil and kaffir lime leaf, this meal has all the greens, along with some tasty Thai flavours with a mildly spicy bite. Just 329 calories and a punchy 9.5g of protein per serving, this meal is also low sugar, low salt and low in saturated fat, with a climate footprint of just 1.5kg CO2e/kg.

Veggie Masala

This plant-based cauliflower and chickpea curry is full of goodness. Rich in flavour, it’s packed full of veggies and has up 12g of protein per serving, all with just 326 calories. What’s more it’s high in fibre, low in saturated fat and low in sugar. Climate footprint of 2.2kg CO2e/kg.

Creamy Mac

The Big Daddy of comfort food just got a plant-based glow up. A food favourite with a vegan twist, this meal features a great tasting vegan cheese sauce and has a great texture. It comes in at just 448 calories, is low sugar, with a climate footprint of 2kg CO2e/kg.

White Bean & Lentil Tomato Stew

This white bean and lentil tomato stew comes with a protein punch that’s sure to sate your winter comfort food cravings. It’s vibrant with veggie colours and rich in wholesome flavour. Packed full with protein, at 19g per serving, it has just 280 calories, contains 3 of your 5 a day and, once more, is low in saturated fat and sugar, with a climate footprint of 1.6kg CO2e/kg.

Mediterranean Orzo Bake

Featuring grilled Mediterranean vegetables, premium Orzo pasta (which is rarely seen in the frozen aisle) and rich tomato sauce - this meal is pure comfort. Once heated it releases a bloom of spices that deliver big fresh flavour, and it also delivers on low calories (329), protein (12g) as well as being low in saturated fat and sugar. Climate footprint on this dish is calculated at 1kg CO2e/kg – the lowest in the range.

Sam Dennigan, Founder of Strong Roots says “We believe in going back to our roots to secure our food future by making easy and delicious veg-forward frozen food that is good for you and good for the planet. 

"With the time pressures of modern life it can be hard to make good choices all the time but that’s where we come in. Our five new plant-based meals deliver exciting flavour profiles and provide healthy and convenient plant-based options, all made with sustainable, quality ingredients. It’s ‘Good Made Easy’.”

On a mission to fix the freezer aisle, Strong Roots prides itself on providing a gateway to easier plant-based consumption, revolutionising the food industry in a sustainable and responsible way. A certified B Corp, its range of delicious plant-based options, are all sustainably farmed, shipped and sold, better for people and the planet. The brand also proudly displays its climate footprint on front of pack, showing all emissions generated from soil to shelf, ensuring it is fully accountable as a business and to its consumers.

In the UK the RRP. is a (in our opinion!) very reasonable £3.50.

In the UK all meals are available now from Ocado, Booths, Amazon and selected independent retailers.

Thai Green Veg Curry and Veggie Masala launch into Sainsbury’s during Veganuary.

In Ireland the RRP is €3.99

In Ireland meals are available in Dunnes, Tesco, SuperValu, Centra & Spar stores nationwide.

Find out more: https://strongroots.com

Nutritionist Dr Naomi Beinart writes on ’Seven things to consider if you’re going to embrace Veganuary'

That's food and Drink would like to thank Dr Beinart for writing this feature for us as part of our series of Veganuary features.

1. Don’t neglect your thyroid health

Your thyroid is a small gland at the front of your neck. It uses iodine to make thyroid hormones, but if you are deficient in iodine then your body can’t make enough thyroid hormones. 

When this happens, your thyroid starts to work overtime to make these vital hormones and can result in overgrowth of the thyroid gland, called goiter. Luckily, if caught soon enough this can be reversed by improving iodine intake. 

Thyroid hormones are vital for so many of our body’s natural processes including bone health, metabolism, reproductive health, and brain health. As a nutritionist I have seen numerous women over the years who struggle with low energy, weight gain, dry skin and feeling cold all the time. While there is a lot to consider when someone presents with these symptoms, iodine status is the number one place we start and is often found to play a role in some of these issues. 

The primary sources of iodine are white fish and dairy making it challenging for vegans.  Seaweed is the only natural and plant-based source that provides adequate amounts of iodine for optimal function. Try Doctor Seaweed’s Pure Organic Seaweed.  Each 500mg capsule contains similar levels of iodine as one portion of haddock.

2. Make sure you are eating a good diet

Eat lots of brightly coloured fruits and vegetables which are high in antioxidants, which help to to protect against free radicals and keep us healthy. We tend to eat less fruit and veg in Winter, but there are so many tasty Winter vegetables and brightly coloured root vegetables (e.g. butternut squash, sweet potato and carrots) contain carotenoids which reduce inflammation and boost immune function by increasing disease-fighting cells in the body. 

So, if you enjoy being outside on these cold, sunny, Winter days, don’t forget your root veg soup.. One of the main challenges with a vegan diet is getting enough good quality protein. Vegans can get protein from plant based sources like peanut butter, seeds, grains, and legumes, and alternative products like tofu and soymilk also provide protein. 

Include healthy starches like  potatoes, rice, and pasta (choose wholegrain where possible) and have some fortified dairy alternatives, such as soya drinks and yogurts (choose lower-fat and lower-sugar options).

3. B12 is one of the most important vitamins for Vegans

Ensuring you have enough B12 you can make a big difference to how you feel, your energy levels and your overall well-being. So how can you make sure you have enough B12? This is far easier for people who eat animal products, such as meat, fish and dairy. However, even if you are eating the right foods, Vitamins B12 is notoriously hard to absorb. 

Also, B12 can be difficult to find if you are vegetarian or vegan. Some vegan foods and drinks are fortified with B12, and you can find some in vegan foods like nori and nutritional yeast. However, research shows that our B12 needs cannot be met from vegetarian / vegan sources alone (https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5188422/) So, what can you do to make sure you are getting enough B12? Since your body can’t make B12, I always recommend a good quality B12 spray.  BetterYou B12 Spray - uses the most bio-available form of B12 (methylcobalamin) which is a naturally active form found within human metabolism. It is really easy to use and can be applied directly onto the inner cheek of the mouth. 

4. Ensure your immunity isn’t compromised 

If you’re someone who works long hours, with busy personal and family schedules, travel and frequent commuting, you will find that you are more susceptible to any viruses that are going around. Taking care of your immune system by ensuring that you aren’t lacking any vital vitamins and minerals, is essential. 

Public Health England recommends that we all supplement with Vitamin D to support and strengthen our immune defences and to support energy levels and mood throughout the Winter. Plus, Vitamin D is essential for healthy bones, muscles and teeth. Mushrooms are one of the best sources of Vitamin D, together with some fortified foods. But it's best to ensure you have adequate Vitamin D levels by taking a good quality daily supplement, especially throughout the Winter months.  I like BetterYou Vitamin D Oral Spray

5. Don’t let your energy levels fall

Due to the absence of red meat in a plant-based diet, vegans (and vegetarians) are typically deficient in vitamin B12 and iron. This can lead to fatigue, headaches, dizziness and if left untreated, anemia. As well as eating a healthy diet, as outlined below make sure you are eating lots of energy dense foods that are rich in iron - nuts and nut butters are especially good for this. As well as diet, make sure you are adapting lifestyle changes to make sure you are staying healthy and well. 

Fresh air is always the best thing when you're feeling a little lethargic or mentally low. Getting outside and going for a walk in green space will allow you to clear your mind and get a bit of exercise whilst you're at it. Dr Naomi recommends, if you live in a city, try to head to a park or a larger green space so you can really immerse yourself in nature and enjoy the sunny weather, and perhaps listen to a motivational or inspirational podcast whilst you're out and about. 

Most likely you will come home feeling more positive and upbeat.  Also if you are just starting a vegan diet, try a  relaxing exercise like a yoga class, which is gentle but can leave you feeling really energized, upbeat and centered. Swimming is also a great relaxing exercise that is low impact and you can take as gently as you like - swim in the morning to feel energised for the rest of the day

Readers might like to check out the following links for further help and inspiration:-

https://doctorseaweed.com/collections/supplements/products/pure-organic-seaweed-30-day

https://betteryou.com/collections/all/products/boost-b12-oral-spray

https://shorturl.at/KY135 (Link for Vitamin D 3000 IU Oral Spray)

Now Vegan kids and adults don't have to miss out, because Swizzels has vegan-friendly sweets!

Now nobody has to either go without or, perhaps even worse, compromise their principles, because Swizzels has asked That's Food and Drink to reminds our readers that they have a range of vegan-friendly confectionery available not only for Veganuary but for the rest of the year, too.

And British sweet manufacturer Swizzels has already seen a significant surge in demand for its popular vegan range for Veganuary 2024.

So big is the demand that Swizzels has had to increase production to cope during Veganuary 2024, set to be the biggest yet.

Refreshers, Love Hearts and Drumsticks are just some of the vegan sweets flying off the production lines at Swizzels.

Other popular sweets from the range include Scrumptious Sweets, Curious Choos and Luscious Lollies (also known as Variety Bags).

Now in its fifth year, Swizzels’ vegan campaign “All These, All Vegan, All Year” celebrates all things vegan and encourages sweet lovers to opt for a vegan treat all year round, not just during Veganuary.

The vegan range is available to buy now from all major retailers and convenience stores, starting at just 15p.

You can learn more here https://swizzels.com.

Higgidy has the perfect range of products for your foray into Veganuary

Higgidy, the veg led everyday food brand and official sponsor of Veganuary, has the perfect range of products to help you enjoy your mission to go meat-free in 2024.

Over 75% of Higgidy’s tasty pies, quiches, rolls and muffins are veggie or vegan friendly and their plant based, planet-friendly range focuses on delicious and innovative flavours, top quality ingredients and real veg (there are no fake meat substitutes anywhere in sight).

Higgidy’s vegan range includes new Sweet Potato Katsu Curry Little Lattices - butternut squash puff pastry packed with sweet potato and cauliflower, and bite-sized Spinach and Red Pepper Mini Vegan Muffins - with pine nuts and basil, made using oat milk, basil oil and butternut squash puree to create a deliciously moist muffin texture.

Higgidy’s tasty vegan range also includes a first to market Spinach & Roasted Tomato Sharing Quiche, made using oat and coconut milk, a Porcini Mushroom & Spinach Little Quiche, Vegetable Samosa Vegan Rolls, Porcini Mushroom & Spinach Rolls and Mini No-Pork Pies which are packed with veggie and red lentils.

Stockists and RRP’s are as follows:

Sweet Potato Katsu Curry Little Lattices – 160g, RRP £3.85, available at Waitrose, Ocado and Tesco

Spinach and Red Pepper Mini Vegan Muffins – 160g, RRP £3.85, available from Ocado, Tesco, Waitrose and Abel & Cole

Spinach & Roasted Tomato Vegan Quiche -380g, RRP £4.85, available from Sainsburys, Ocado, Waitrose, Tesco, Booths and Abel & Cole

Porcini Mushroom & Spinach Little Quiche – 155g, RRP £3.20, available from Sainsburys, Ocado, Waitrose, Tesco and Abel & Cole

Vegetable Samosa Vegan Rolls – 160g, RRP £3.30, available from Sainsburys, Ocado, Waitrose, Tesco, Booths and Abel & Cole

Porcini Mushroom & Spinach Rolls – 160g, RRP £3.30, available from Sainsburys, Ocado, Waitrose, Tesco, Booths and Abel & Cole

Mini No-Pork Pies – 176g, RRP 176g, available from Waitrose, Ocado and Tesco

To learn more please visit https://www.higgidy.co.uk.

If you want sweetness in Veganuary, you need Sweet Freedom

Why? Because Sweet Freedom specialises in producing 100% ethical, sustainable, plant based products, and the sweetness from all of their products comes from fruit.

What's more, their products are free from the main major allergens and are free from any refined sugar or artificial sweeteners.

Over the years they have won many accolades including highly prestigious Great Taste Awards.

Their products are becoming increasingly popular amongst the home-professional baking community, for using in replacement of cocoa/sugar.

Reasons to choose Sweet Freedom:

No refined sugar or artificial sweeteners

All natural ingredients – the sweetness comes from fruit (specifically apple and carob, but also grape in their Fruit Syrup)

Made without allergens

No palm oil

Only uses Fairtrade cocoa

Vegan friendly

Low calorie indulgence – only 13 calories per teaspoon

Available on the Sweet Freedom website, Amazon, Ocado and major supermarkets/health shops

And you can celebrate and enjoy Veganuary with Sweet Freedom’s versatile, award-winning syrups and spreads!

Because Sweet Freedom, the brand known for their award-winning vegan syrups and spreads, is set to add some sweetness to Veganuary with their versatile range of plant-based delights. Their exceptional lineup of products stands out for being entirely plant-based and all natural. From delicious, indulgent syrups to heavenly spreads, each item is carefully crafted to provide a totally guilt-free treat for every palate.

Sweet Freedom maintain a no nasties policy, ensuring each bottle and jar contains only natural ingredients. Their entire product range is sweetened only with fruit.

It's superbly versatile, from drizzling over porridge, pancakes, to using in home baking and more besides.

There are simply loads of delicious recipes on the Sweet Freedom website, but read on for a few, here:

Honeee pancakes

Makes up to 10 pancakes, serves 2-3

Ingredients

    • 120g wholewheat flour

    • 240g unsweetened dairy free milk of your choice⁠

    • 1 tbsp baking powder

    • 1 tbsp Sweet Freedom VEGAN HONEEE⁠

    • oil for cooking

Toppings: your favourite fresh fruit, vegan butter⁠ and Sweet Freedom VEGAN HONEEE⁠.

To make:

    1. Add the flour and baking powder to a large bowl and whisk to combine.⁠

    2. Add the milk and VEGAN HONEEE, mix until just combined, please don’t overmix.⁠

    3. Heat a pan with splash / spray of oil over medium heat, once hot, ladle your batter to make pancakes approx. 4 inches round.⁠

Sweet potato pie porridge

Serves 2

Ingredients:

    • 90g rolled oats⁠

    • 420ml water⁠

    • 3 tbsp sweet potato purée*⁠

    • 30g Sweet Freedom FRUIT SYRUP⁠

    • 50ml dairy free milk⁠

    • Sweet Freedom CINNAMON SYRUP

To make:

    1. Bring water to a boil in a small saucepan.⁠

    2. Once boiling add your oats and reduce heat to medium. Continue cooking until the oats have absorbed most of the water.⁠

    3. Once your oats are just about done cooking, stir in sweet potato purée, FRUIT SYRUP and milk.⁠

    4. Divide oats between two serving bowls and top with pecans, pumpkin seeds and a drizzle of CINNAMON SYRUP.⁠

*Next time you have the oven on, roast a large sweet potato until soft. Once cooled, peel the potato and place the flesh in a food processor. Blend until smooth.⁠

To learn more and to find even more great recipes please visit https://sweetfreedom.co.uk.

Coconut Tree Sri Lankan restaurant share vegan recipes for Veganuary

The Coconut Tree, the vibrant Independent Sri Lankan restaurant group with nine sites throughout the UK has lots of options for Vegans this Veganuary, including some delicious new recipes that you can even try making yourself at home.

And here are two of them:

Beetroot Mallum 

Difficulty: easy 

Prep time: 5 minutes 

Cook time: 30 minutes 

Serves: 

4  

This shredded salad-style dish is naturally vegan and promises a simple yet delicious at-home foray into some uniquely Sri Lankan flavours. The preparation is easy to follow, and the combination of spices makes this lightly-sauteed dish a standout. It’s a versatile addition to any recipe stack – try it for lunch, dinner, or even a savoury breakfast for something different. 

Ingredients 

50ml coconut oil  

500g beetroot, freshly grated 

1 large onion finely sliced 

2 cloves garlic, minced 

6 fresh curry leaves 

1 fresh chilli, finely chopped 

Spices 

1/2 cinnamon stick 

1 tsp chilli flakes 

1 tsp curry powder 

1/2 tsp fenugreek 

1 tsp salt 

1/3 tsp turmeric 

1/2 tsp chilli powder 

Method 

Place a large saucepan on a medium heat and add coconut oil. 

Add the curry leaves, fresh chillies, onion and garlic to your pot. Fry for 2 minutes. 

Bring those spices into the mix; add each one to the pan and cook for a further 3 minutes. 

Add the beetroot, mix well and let simmer for 25 minutes. Serve and enjoy! 

Tempered Pineapple 

Difficulty: easy 

Prep time: 5 minutes 

Cook time: 30 minutes 

Serves: 4 

Description: This Sri Lankan spiced pineapple is as easy as it is delicious – it’s the perfect dish to whip up if you’re short of time or have some spare pineapple to make use of. The savoury style of the dish brings a fresh perspective to this popular fruit and makes it a must try for those looking to explore Sri Lankan cuisine at home.  

Ingredients 

1 medium pineapple, chopped  

1 medium onion, sliced 

2 cloves of garlic, minced 

1-inch of ginger, chopped 

10 fresh curry leaves 

1 fresh chilli finely chopped 

3 tbsp coconut oil 

Spices 

1/2 cinnamon stick 

1 tsp chilli flakes 

1 tsp salt 

1/3 tsp turmeric 

1/2 mustard seed 

Method 

Place your pot on a medium heat and add the coconut oil. 

Fry the mustard seed, curry leaves, fresh chillies, onion, ginger and garlic for 2 minutes. 

Add the chili flakes and cinnamon. Cook for a further 2 minutes. 

Finally, add the pineapple, turmeric and salt. Mix well and cook for 25 minutes, then serve and enjoy! 

You can learn more about The Coconut Tree here https://www.thecoconut-tree.com.

You will find their restaurants at: Bath, Birmingham, Bristol Clifton Triangle, Bristol Glos. Road, Bournemouth, Cardiff, Cheltenham, Oxford and Reading.

Bonne Maman has some wonderful recipes for you to try for Veganuary

Vegan Strawberry & Orange Traybake

For the cake

Finely grated zest of 1 large orange

25g poppy seeds

225g golden caster sugar

225g sunflower spread

275g self-raising flour

2 tsp baking powder

12 tbsp aquafaba

4 tbsp oat or soya milk

For the topping

335g jar Bonne Maman Strawberry Intense

grated zest and juice of 1 large orange

50g shredded fresh or desiccated coconut

Heat the oven to 160C, 140C fan, gas 3. Grease and line a rectangular cake tin approximately, 26 x 20 x 5cm, with baking paper.

Put all the ingredients into one large bowl and beat together for 2-3 minutes until smooth, preferably with an electric whisk but a wooden spoon will be fine too.

Spoon the mixture into the prepared tin and level off the surface lightly.

Bake for about 45-55 minutes or until a skewer pushed into the centre comes out clean.

For the topping, mix together 75g of Bonne Maman Strawberry Intense with the orange juice. Skewer the top of the warm traybake all over and spoon on the strawberry mixture, spreading it to the edges and corners. It will sink down into the sponge. Leave to cool.

Stir in the orange zest through the coconut. Spread the remaining Strawberry Intense over the cake and sprinkle with the zesty coconut shreds.

Apricot Intense Overnight Oats

two teaspoons chia seeds

150ml almond milk or apple juice

50g rolled oats

generous spoonful Bonne Maman Apricot Intense

sprinkle of toasted granola

For the speediest breakfast, put two teaspoons chia seeds into an empty jar.

Stir 50g rolled porridge oats into 150ml almond milk or apple juice and spoon onto the seeds.

Leave overnight and top with a generous spoonful of Bonne Maman Apricot Intense and a sprinkle of toasted granola.

Vegan Apricot Crêpes with Toasted Nuts & Seeds

For the crêpes

150g plain flour

pinch of salt

1 tbsp caster sugar, optional

250ml oat milk

1 tbsp melted sunflower spread or coconut oil, plus extra for the pan

splash of vegan beer, about 2tbsp

For the filling

60-100g mixed nuts and seeds such as hazelnuts, almonds, sesame, sunflower and pumpkin

pinch ground cinnamon or mixed spice

400g tub Greek-style, vanilla, non-dairy yoghurt

335g jar Bonne Maman Intense Apricot

Spread the nuts and seeds for the filling on a foil-covered baking sheet and sprinkle over the cinnamon. Toast in a hot oven or under the grill until golden brown. This will only take a minute so keep an eye on them. Set aside.

To make the crêpes, sift the flour into a large mixing bowl with a good pinch of salt and the sugar, if using. Slowly pour in the milk, whisking gently as you go, then whisk in the melted spread or oil. Set the batter aside for about half an hour if time allows, then finally whisk in the beer.

Heat an 18-20cm crêpe pan and wipe over the base lightly with butter or oil. Stir the batter - it should be the thickness of single cream - and pour a small ladle of batter into the pan. Working quickly, tilt the pan so that the batter runs all over the surface then hold the pan over the bowl of batter and let the excess tip out. Trim the lip of cooked batter away from the edge and return the pan to the heat. The base should be covered in batter but not quite thin enough to see through.

Let the crêpe cook for a minute or so until the underside is golden and comes easily away from the pan. Lift one edge up with a palette knife and carefully flip it over. Cook for a further 1-2 minutes. The flip side will only cook in spotted brown patches, not as evenly as the first side. Tip the crêpe carefully on to a plate. Wipe the pan with a little more oil and continue until you have used up all the batter. Keep the crêpes warm, covered with foil in a low oven.

When ready to serve, spread the warm crêpes generously with the vanilla yoghurt, add large spoonsful of Intense Apricot and finally sprinkle with the toasted nuts and seeds. Enjoy!

To learn more about the Bonne Maman range of products and to check out their other recipes please visit them at https://www.bonnemaman.co.uk

Pizza lovers looking for a Veganuary fix? Dr Oetker has you in mind!

Because this Veganuary and for the rest of the year, too, Dr Oetker has introduced two utterly delectable vegan pizza flavours that are sure to make your mouth water!

There is Dr. Oetker Ristorante Pizza Vegan Pepperoni-Salame pizza, plus the equally delicious Dr. Oetker Ristorante Pizza Margherita Pomodori.

They are easy to cook at home, just follow the instructions on the pack, but in general all you need do is to preheat your oven, remembering to remove all film from your pizza.

Then bake the deep-frozen pizza on the rack in the bottom shelf of your oven. 

Conventional 220°C 10-12 mins. Fan 200°C 11-13 mins. Gas mark 6 10-12 mins.

More detailed instructions will be provided on the packaging of your particular pizza. 

And then enjoy it either with your family, friends or by yourself for that little bit of essential self-pampering!

Incidentally, check out their other pizzas including gluten free varieties and if you are a keen home cook, don't forget the Dr Oetker range of essential cooking ingredients.

You can check out their entire range here https://www.oetker.co.uk

Incidentally I love adding Dr Oetker chocolate chips to my drinking chocolate at night, but that's probably just me!

And in case you are wondering Dr Oetker was a real person and in 1891, Dr. August Oetker founded the  family business by opening a pharmacy in Bielefeld, Germany where he perfected his first culinary product, which was a baking powder that assisted cooks to be able to bake perfectly. And the rest, as they say, is history.  

Don't want to give up burgers for Veganuary? Don't worry! Beyond Meat has your plate covered!

Here are some awesome Veganuary burger recipes because life is too short to give up beautiful burgers in January!

Leading plant-based meat brand, Beyond Meat, has revealed their ultimate winter burger recipes for Veganuary.

These recipes, made with Beyond Meat’s range of iconic burgers, are designed to look, cook and taste like meat and will allow meat-eaters, veggies and flexitarian’s to eat more of what they love, without having to compromise on taste or sustainability. They are the absolute perfect choice when looking for indulgent comfort this winter, these recipes will also provide inspiration for those looking to pop a burger on their weekly dinner menu this month and beyond, too.

Beyond Meat’s ultimate winter burgers include:

Brazilian-style Beyond Burger with Chimmichuri – made with the iconic Beyond Burger, this recipe is packed with sunshine flavours to brighten up dark January days. Sure to add a little zing, this recipe will appeal to carnivores this Veganuary due to its great meaty taste. The Beyond Burger is the winner of several taste tests including the Good Housekeeping UK’s Best Vegan Burger.

The Beyond Chicken-Style Katsu Burger – featuring the new Beyond Chicken-Style burger, that’s crispy on the outside thanks to the golden breading, and incredibly tender and juicy on the inside. This plant-based burger packs a punch with 15 grams of protein per 100g. The burger is loaded with even more goodness, a homemade slaw and a mouthwatering warming katsu sauce – sure to take the chill out of any cold January evening.

Double Caramalised Onion Smash Burger with Chilli Jam Relish – made with the Beyond Smash Burgers – for a thin, juicy and crunchy burger, this recipe is the ultimate Friday Night fakeaway treat. Loaded with plant-based cheese and bacon, before being topped with onions and a chilli jam relish to give brilliant comfort.

For more delicious plant-based Veganuary recipe inspiration please visit Beyond Meat, here https://www.beyondmeat.com/en-GB

That's Food and Drink would like to thank Gemma and Beyond Meat for their helping in bringing these delicious recipes to you, our readers.