Veganuary feasts with Napolina, Princes Fruit, Princes Plant Based and Trex

Veganuary is here and Napolina, Princes Fruit, Princes Plant Based and Trex have got you covered, with eight tasty, vegan treats to help get you through the month and beyond.

Spiced Ragu Style Vegan Lentil Lasagne

Serves 6, 1 hour 30 minutes prep

Ingredients:

1 tbsp Napolina Extra Virgin Olive Oil

Napolina lasagne sheets

2 tbsp Napolina Tomato Puree

1 can Napolina Chopped Tomatoes

1 large onion, finely chopped

1 large carrot, grated

2 sticks of celery, finely chopped

4 cloves garlic, finely chopped

1 tbsp oregano

½ tsp nutmeg

½ tsp cinnamon

½ tsp chilli flakes

3 tsp sea salt flakes

2 tsp cracked black pepper

150ml red wine

2 cans Napolina Lentils

50g plant based butter

500ml oat milk

½ tsp sea salt flakes

½ tsp black pepper

1 tsp english mustard

150g grated plant based cheddar cheese, plus more for topping

100g grated plant based parmesan cheese

Method:

In a frying pan on a medium heat, add the extra virgin olive oil, onions, garlic, carrot, celery, oregano, chilli flakes, cinnamon, nutmeg, sea salt and cracked black pepper and cook for 5 mins until the onions have turned slightly translucent.

Next deglaze your frying pan by adding the red wine then add the tomato puree, chopped tomatoes and lentils. Mix together well then leave to simmer for 30 mins.

In a separate saucepan on a medium heat, add the plant based butter until it has melted then add the plain flour and mix together until fully incorporated then add the oat milk.

Add the plant based cheddar, plant based parmesan cheese, 1 tsp cracked black pepper, 1 tsp sea salt and mustard and mix together well until the cheese has melted and the bechamel sauce is thick and creamy then set aside.

Next it is time to start layering the lasagne, begin by spreading a third of the lentil ragu out in a baking dish then place enough lasagne sheets on top to fill your baking dish then add a third of the bechamel sauce on top and top with another layer of lasagne sheets and repeat two more times so you have three layers.

Top with more plant based cheddar cheese and bake in the oven at 190°C for 45 mins until golden brown.

Remove from the oven and leave to rest for 10 mins then serve immediately with an Italian side salad.

Recipe by Napolina

Vegan Toffee Pudding

Serves 5, 40 minutes bake time

Ingredients:

100g Trex

100g Light soft brown sugar

200g Pitted dates

200ml Almond milk

1 tsp Vanilla essence

200 g Self-raising flour

1 tsp Baking soda

100g Chopped walnuts

Method:

Preheat oven to 180C/ 350F/ gas mark 4.

Prepare a grease lined tray.

Cook the dates in water for around 5 minutes, until soft.

Beat the Trex, sugar, flour, baking soda and vanilla. Add the almond milk, dates and chopped walnuts. Once mixed fully, pour in to a greased tin.

Bake at 180C for 40-45 minutes.

Meanwhile, create the sauce by simmering the Trex, brown sugar, almond milk and vanilla essence for 5 minutes.

Serve the pudding warm with the sauce poured over, and a dollop of vegan vanilla ice cream.

Recipe by Trex

Vegan Rocky Road

Serves 5, 40 minutes bake time

Ingredients:

140g Trex

5 tbsp Golden syrup

650g Dark chocolate

200g Apricots

150g Brazil nuts

125g Raisins

300g Malted biscuits

Method:

Grease an 18-20cm square brownie tin with grease proof paper.

In a large pan, melt the Trex, chocolate and golden syrup over a gentle heat until smooth. Remove from the heat and leave to cool.

Crush the biscuits by placing them in a food bag and bashing them with a rolling pin. Take the biscuits, apricots, nuts and raising and add to the chocolate mixture until all fully covered.

Pour the mixture in to the lined tin and leave to chill for 2-3 hours before cutting in to pieces and serving.

Recipe by Trex

Tahini Cookie

Serves 30, 15 minutes bake time

Ingredients:

260g Self raising flour

1 tsp Baking powder

1⁄2 tsp Salt

100g Trex

150g Sugar

3 tbsp Honey

120g Tahini

30g Toasted sesame seeds

Method:

Preheat oven to 350F/ 170C/ Gas Mark 4.

Place the sesame seeds in a small bowl and set aside.

Whisk flour, baking soda and salt in a bowl and put aside

In a separate bowl, mix Trex, sugar and honey until light and fluffy before slowly beating in the tahini. Add the dry ingredients to this bowl, beating continuously.

Roll the mixture in to balls – roughly 1 tbsp dough each. Dip the top of the balls in to the pre- prepared bowl of sesame seeds. Place sesame side up in to the baking tray and flatten. Bake cookies until golden brown for 15 minutes.

Recipe by Trex

Princes Plant Based Topped Bombay Potatoes

Serves 2

Ingredients:

360g cooked baby potatoes cut in half

4g cumin seeds

1g garam masala

2g curry powder

4g brown sugar

30g rapeseed oil

1 can Princes Plant-Based Chunky Vegetable Curry

1 naan bread cut into 4 inch pieces

salt and cracked black pepper to taste.

Method:

Boil potatoes, cool and cut into halves.

Spread the oil onto the naan bread and sprinkle with salt & pepper. Place naan bread onto a non-stick baking tray and into a preheated oven at 160c fan for 10 – 15 minutes until crispy.

Toss the potatoes in the cumin seeds, curry powder, garam masala, salt and brown sugar.

Heat the oil in a non-stick frying pan and fry the potatoes until piping hot and browned in colour.

While the potatoes are frying, heat up the Princes Plant-Based Chunky Vegetable Curry.

To serve, pile the potatoes into a serving dish, top with the vegetable curry and finish with the crispy naan breads.

Recipe by Princes Plant Based

Plant Based Mexican Mixed Bean Burrito

Serves 3

Ingredients:

225g thinly sliced red cabbage

180g grated carrot

120g red onion

9g chopped coriander

3g salt

Juice and zest of 3 small limes

6g white sugar

3 x Tortilla wrap

1 can Princes Plant-based Mexican Mixed Bean Chilli

1 pouch microwave rice

225g guacamole

Method:

Mix the cabbage, carrot, onion, coriander, salt, lime juice, lime zest, & white sugar – leave to one side.

In a saucepan, heat up the Princes Plant Based Mexican Mixed Bean Chilli, while you heat the rice in a microwave.

Pour the rice into the chilli and stir it in well.

Take a tortilla wrap, spread the guacamole onto it, followed by the chilli & rice mix.

Top the chilli & rice with some of the slaw (drain any excess liquid from it). Wrap in the tortilla wrap and serve.

Recipe by Princes Plant Based

Plant Based Lentil & Mushroom Bolognese Lasagne Serves 1

Ingredients:

405g oat milk

4g salt

1g nutritional yeast

30g cornflour

20g water

1 x can Princes Plant Based Lentil & Mushroom Bolognese

3 x lasagne sheets

25g vegan grated cheese (optional)

Method:

In a saucepan, add the oat milk, salt, white pepper and yeast and bring to a simmer.

Mix the cornflour with water then stir into the saucepan to thicken the sauce. Simmer for two minutes and then leave to cool.

In an ovenproof baking dish alternate layers of 1/3 Princes Plant Based Lentil & Mushroom Bolognese with the dried lasagne sheets. Finish with the bechemel sauce on top.

Place into a preheated oven at 180c fan for 30 minutes, until piping hot and pasta is cooked.

Recipe by Princes Plant Based

Fruit Smoothie Bowl

Serves 4, 10 minutes prep

Ingredients:

1 x 432g can Princes Mango Slices with Juice, drained

2 x 220g cans Princes Peach Chunks with Juice, drained

400g soya-based yogurt

1 x 227g can Princes Pineapple Chunks with Juice, drained

1 x 298g can Princes Mandarin Segments with Juice, drained

50g granola

Method:

Put the mango slices and half of one can of the peach chunks into a blender with the yogurt and blend until smooth. Alternatively, use a hand-held stick blender.

Share the smoothie between four wide bowls.

Arrange the remaining fruit neatly over the surface, sprinkling the granola in between. Serve immediately or cover and chill to serve within 1 hour.

Recipe by Princes Fruit

That's Food and Drink would like to thank Napolina, Princes, Trex and Adam for helping put this feature together. 

Please check out our other Veganuary features to source suitable vegan-friendly drinks to accompany these fine recipes. 

If you are a vegan who's missing their Amarula, here's good news for you!

Because Amarula has launched a Vegan Cream Liqueur!

It's time to put the margaritas to one side, because the hottest drink this January is the Vegarita. 

Perfect for warming up wintery days and adding a touch of South African sunshine. Have a try at experimenting with this simple and delicious cocktail recipe (see below).

Hailing from sub-Equatorial Africa, Amarala is made from the delicious Marula fruit which is distilled and aged in French oak for two years. This lactose-free treat is then blended with a velvety vegan cream to create the smooth taste of Amarula.

Given a 5/5 for flavour by Sudi Piggot, Amarula Vegan has won multiple awards including a Great Taste and a Double Gold at The Spirit Awards.

Try this recipe and impress everyone, even those who aren't taking part in Veganuary!

 The Vegarita

Ingredients: 

50ml Amarula Vegan 

20ml pistachio syrup

10ml lime juice

50ml white rum 

Recipe:

- Pour all ingredients in a shaker

- Add 6-8 ice cubes into the shaker 

- Shake vigorously for 10-15 seconds

- Single strain into a rocks glass over ice

- Garnish with some crushed coconut bits

And That's Food and Drink says: And enjoy, repeating as often as desired!

Amarula Vegan Liqueur is available to purchase for £15.18 from Amazon https://www.amazon.co.uk/Amarula-Vegan-Liqueur-Plant-Gluten/dp/B09LQYT11P

Previous only available on restaurant menus, now you can Redefine Meat, too!

Because they have just launched into UK retail for the first time with Ocado.com.

Redefine Meat are the plant-based meat brand pioneering new-meat product for meat lovers, veggies and vegans alike. Previously, only available on restaurant menus, their first ever retail launch now makes it possible for shoppers to recreate their favourite meaty dishes, at home.

And what makes it even more tempting is the fact that throughout most of Veganuary (until 23rd January to be precise) Redefine Meat products will be 50% off on Ocado!

What do you do with Redefine Meat products? Redefine Meat have very kindly asked That's Food and Drink to share their Veganuary feasting recipes with our readers.

This January, take on Veganuary with a meatless twist. Redefine Meat’s New-Meat range from Ocado makes it even easier to eat plant-based meals without sacrificing on either flavour and texture. 

Try the warming chilli con carne, an easy one pan recipe that will have the whole family looking for seconds or the lamb kebabs that are perfect for your Friday nights in this January. The classic premium burger will have you salivating with a combination of melting cheese, pickles and red onion to make the perfect vegan burger, and there’s the showstopping steak and ale pie that makes for the ultimate winter warmer. 

Give Veganuary a go with a little helping hand from Redefine Meat’s step by step recipes.

Chilli Con Carne

Ingredients

1 package Redefine Beef Mince (250 g), defrosted

2 tbsps. (30 ml) oil

½ (60 g) medium onion, diced

1 (6 g) clove of garlic, chopped

1 (20 g) red chili, diced

1/2 tbsp. (8 g) tomato paste

1 cup (200 g) of chunky tomatoes

A pinch (1 g) of cayenne pepper

A pinch (1 g) of paprika powder

A pinch (½ g) of chili powder

Salt and pepper to taste

A pinch (3 g) of sugar

Tabasco

2/3 cup (120 g) kidney beans (canned)

1/4 cup (50 g) corn (fresh or canned) 

Method

    1. Heat oil in a large skillet or frying pan over medium-high heat. Sauté the onion and garlic until translucent. Add the Redefine Beef Mince and stir well, separating any clumps of mince. Cook for 9 minutes. You may refer to the cooking instructions found on the product packaging as a guide. 

    2. Add paprika, tabasco, cayenne, chili, salt, and pepper. Mix well 

    3. Add peppers and tomato paste to the pan. Stir for 3-5 min.  

    4. Add tomatoes to the pan and season with sugar to balance the acidity of tomatoes. 

    5. Shortly before the end of the cooking time, remove the beans and corn from the can, rinse thoroughly and add to the meat mixture. Cook them for just a few minutes.  

    6. Correct seasoning to taste.  

    7. Serve the Chili sin carne in a deep plate or bowl, with a crusty baguette, tortillas or nachos. 

    8. Bon Appetite! 

Lamb Kabab

Ingredients 

1 pack of Redefine Meat Lamb Kofta mix

1 Skillet Pita bread (see recipe below)

Tahini-Yogurt

70g (1/4 cup) tahini

40g *yogurt (1 1/3 fluid oz)

10 ml (2 tsps.) lemon juice

20 ml (1 tbsp plus 1 tsp) water

1 g (1/16 tsp) citric acid

Salt and pepper, to taste

Onions in Sumac

50g (1/2 medium) red onion

5g (1 tsp) sumac

20 ml (1 ½ tbsp) vinegar

Salt and pepper, to taste

Charred Tomatoes

2 ripe medium tomatoes

Olive oil, to taste

Salt, to taste

Skillet Pita Bread

280g (2 1/3 cups) all-purpose flour

3g (1/2 tsp) instant yeast

6g (1 tsp) sugar

240 ml (1 cup) hot water

4 ½ g (3/4 tsp) salt

15 ml (1 tbsp) olive oil 

Method

    • Mix all the ingredients for the tahini-yogurt in a small bowl. Taste and adjust the seasoning to your liking. Transfer the prepared sauce to a squeeze bottle and set aside.

    • Prepare the sumac onions. Finely slice the onions and in a small bowl mix with the sumac and vinegar. Taste and adjust the seasoning to your liking. Put aside for later. (The sumac onions can be prepared ahead of time and stored under refrigeration).

    • Charred Tomatoes: Core the tomatoes and cut into 6 pieces. Place the tomatoes on a flameproof dish or surface.  Using a blow torch, char till brown, but not burnt.

    • Grill or broil the kebabs over medium heat for 4 ½ minutes on each side.

    • Place the skillet pita on a serving dish and spread with a generous amount of tahini-yogurt. Place the cooked kebabs on top. Garnish with sumac onions, and charred tomatoes. Serve.

For Skillet Pita Bread (Laffa)

    • In a stand mixer fitted with a dough hook, knead all the ingredients at low speed for 10 minutes.

    • Place the dough in a clean, dry bowl, cover with a towel, and let rise for an hour.

    • Quarter the dough and form into four balls.  Let the dough balls rest for 10 minutes, covered and on a lightly floured surface.

    • Roll each ball into a circle 3 mm (1/10 of an inch) thick.

    • Heat a skillet or griddle on high until the pan smokes. Cook the pita on the red-hot pan one minute per side.

    • When ready, remove each pita from the skillet, and immediately place in a plastic bag until ready to use.

Premium burger 

Ingredients

1 package Redefine Premium Burger (2 burgers, 120 g each), frozen

2 hamburger buns

2 tbsps. (30 ml) neutral oil

1 cup (200 g) red onion, sliced

1/2 cup (100 ml) cider vinegar

2 dill pickles, sliced

1/2 cup (100 g) cheddar sauce (any commercially available)

1/2 tsp. (3 g) coarsely grounded black pepper

Preparation

    1. Mix the sliced red onions and vinegar in a small bowl. Cover and set aside for 30 minutes. 

    2. Mix the coarsely ground black pepper with the cheddar sauce in a small bowl and set aside. 

    3. Heat the oil in a frying pan over medium-high heat. Cook the burgers for 10 min in a covered pan, flipping them from time to time, until they are nicely browned and cooked through. You may refer to the cooking instructions found on the product packaging as a guide. 

    4. Build the burger. Spread both sides of the buns with the cheddar sauce. Place a cooked burger on the bottom half of each bun and layer with onions and pickle slices. Top with the other halves of the buns and serve. 

    5. Bon Appetit!

Lasagne

Ingredients

1 package Redefine Beef Mince (250 g), defrosted

7 sheets of lasagna sheets (ready to use)

2.5 cups (600 g) Polpa tomatoes

1 small onion, diced small

2 cloves of garlic, minced

1/4 cup (60 ml) dry red wine / vegetable stock

1 tbsp. (15 ml) olive oil

1/6 tsp. dried thyme

1/6 tsp. dried oregano

1/3 tsp. maple syrup / brown sugar

1.5 tbsps. finely chopped parsley leaf

1/3 tsp. sea salt

1/6 tsp. coarsely ground black pepper

2 cups (200 g) grated mozzarella / vegan cheese

Bechamel Sauce:

1 L whole milk / vegan milk (unsweetened)

¾ cup (90g) all-purpose flour

1 large egg (to be 100% Vegan, substitute the egg with 4 tsp. of ground chia seeds dissolved in one cup of water. Use vegan dairy products, instead.)

1 tsp. (2 g) ground nutmeg

Preparation

    1. Prepare the new-meat sauce. Heat the olive oil in a large skillet over medium/high heat. Add the diced onion and Redefine Beef Mince. Cook for 9 minutes making sure that the new-meat does not clump, but browns evenly and the onions become soft and translucent.  You may refer to the cooking instructions found on the product packaging as a guide. 

    2. Strain off any liquid in the pan and return to the heat. Add the garlic to the new-meat and onions, sauté for one minute. 

    3. Add the red wine and cook for two minutes. Stir in the tomatoes, salt, pepper, maple syrup and chopped parsley. Bring to a boil. Reduce heat, cover and simmer for 5 minutes. Remove from heat and keep warm till ready to build your lasagna. 

    4. Prepare the bechamel. Place all the sauce ingredients in a deep sauce pan. With a whisk, constantly stir the sauce over low heat, cooking until the bechamel has thickened and is smooth. Remove from heat. Pass the sauce through a fine mesh strainer into a bowl. Reserve and keep warm. 

    5. Build your lasagna. Preheat an oven to 180° C. Prepare the lasagna sheets al dente, according to the package directions. 

    6. Prepare the lasagna. Lightly grease a 9 x 13 cm baking dish with olive oil. Line the bottom with a single layer of cooked lasagna sheets. Spread ½ a cup of the reserved new-meat sauce evenly over the sheets of lasagna. Cover with a single layer of lasagna sheets. Spread ½ a cup of new-meat sauce evenly on top. Sprinkle with grated mozzarella and top with half of the reserved bechamel, spreading evenly. Repeat this process using all the lasagna sheets and mince filling, end by topping the lasagna with the remaining half of the bechamel and mozzarella. 

    7. To prevent sticking during baking, skewer the lasagna with toothpicks. Tent the lasagna with a sheet of aluminum foil supported by the toothpicks, making sure the foil is not pressing up against the top of the lasagna. Seal the lasagna around the edges and bake in the preheated oven for 45 minutes. 

    8. Remove the foil from the lasagna and bake for an additional 3-5 minutes, or until the top is bubbling and golden brown. Serve. 

    9. Bon Appetit! 

Rendang Pulled Pork

Ingredients

1 package Redefine Pulled Pork (200 g), defrosted

2 tbsps. (30 g) oil

1.5 (225 g) onions, chopped

1 cloves of garlic (7 g), chopped

1 packet (45 g) of rendang curry paste (Boemboe)

1 tsps. (7 g) sambal (or other hot sauce)

1 3/4 cups (400 ml) coconut milk

2 kaffir lime leaves

1 slice 3.5 inch (28 g) of fresh ginger

1 lemongrass stalk (Sereh) (55 g), braised

Salt to taste

1/2 (13 g) red chili, sliced

1 lime, cut to wedges

2 tbsps. (2 g) coriander

Preparation

    1. Prepare the rice according to the instructions on the package 

    2. Heat the oil in a large skillet over medium-high heat. Sauté the onion until transparent. Add the Redefine Pulled Pork and cook, stirring until browned (about 5-9 minutes.) You may refer to use the cooking instructions found on the product packaging as a guide. Add garlic at the last minute. 

    3. Add the curry paste, sambal, coconut milk, lime leaves, ginger and lemongrass stalk. 

    4. Let the rendang simmer gently for 15 minutes. 

    5. Season the rendang with a bit of salt. 

    6. Remove the lime leaves, lemongrass stalk, and ginger before serving. 

    7. Optionally, add more sambal to taste. 

    8. Serve the stewed new-meat rendang with rice, red chili, lime and fresh coriander. 

    9. Bon Appetit! 

Steak and ale pie

Ingredient

1 package Redefine Pulled Beef (200g), defrosted

2 tbsps. (30 ml) mild vegetable oil

1.5 cup (200 g) onion, finely chopped 

3/4 cup (85 g) carrot, finely chopped 

2.5 tbsps. (20 g) garlic, finely chopped 

1 bay leaf 

3 juniper berries, crushed  

Salt and freshly ground black pepper 

2.5 tbsps. (20 g) flour,  to thicken the sauce

2.25 tbsps. (30 g) tomato paste 

1 cup (250 ml) Guinness, stout, porter, or bitter dark beer (or beef stock for an alcohol-free alternative) 

1 slice of bread, spread with English / Dijon mustard 

1 rosemary sprig 

Pie Assembly 

1 Kg store-bought short crust pastry * 

2 egg yolk *

1 tbsp. milk *

*To make this recipe vegan, use a plant-based alternatives for the dough or milk. Substitute the egg with 4 tsps. of ground chia seeds dissolved in one cup of water.

Preparation

Making The New-meat Filling   

    • Heat the oil in a large skillet over medium-high heat. Add the Redefine Pulled Beef and cook, stirring, till browned, about 6 minutes. You may refer to use the cooking instructions found on the product packaging as a guide. Set aside. 

    • In a clean saucepan heat 2 tbsps. of oil. Add onion and carrot and cook, stirring occasionally, until they begin to soften, for 5-7 minutes. Then add the garlic, bay leaf and crushed juniper berries.   

    • Add the flour to the vegetable base oil and allow to cook through and absorb all the fats and moisture.   

    • Stir in the tomato paste. Pour in the beer and use a wooden spoon to stir and scrape up any browned bits from the bottom of the saucepan.  

    • Bring to a boil and then add the slice of bread with the mustard, and the rosemary sprig. Stir until the bread falls apart, 2-5 minutes.  

    • Reduce the temperature to a simmer and allow to cook until ¼ of the moisture has reduced.   

    • Add the cooked pulled beef and mix to combine. Cook for an additional more minutes.  

    • Remove from the heat and allow the filling to cool. 

    • Preheat the oven to 180°C and grease the pans.  

    • Set aside 1/3 of the pastry for the lids. Roll out the remaining pastry on a floured work surface until 3 mm (about 0.12 in) thick. Roughly cut the pastry into 4 or 6 pieces, depending on the size and number of pie pans you are using. Each piece should be slightly larger than the size of the pans. Gently lift each piece of pastry over a pan and let it sink into the base. Let the excess dough hang over the edge to help attach the pastry lid. Gently use your fingers to press the edges into the tins.  

    • Roll out the pastry for the lids until large enough to cover the pies and fill the pies with the cooled pie filling.  

    • Place a piece of pastry on top of each pie and use a sharp knife to cut the excess pastry from the base and top. Squeeze the edges together so that the pies don’t open during baking.  

    • In a small bowl mix together milk and egg. Brush the top of each pie with the egg wash / vegan alternative.  

    • Bake until the pies are golden brown, 45-65 minutes. You can also freeze the unbaked pies and bake them straight from the freezer. Let cool slightly before serving. serve warm. 

    • Bon Appetit! 

To learn more visit https://www.redefinemeat.com.

Beat the post-holiday season blues with these healthy alternatives from Japan Centre

With the new year well underway, it’s no secret we all want a fresh start when it comes to our health. After the indulging and exciting period of the Christmas season, there’s no better time to look for healthy alternatives to kickstart our health journey.

Japan Centre, which is the largest Japanese food hall in Europe, has just what you need to curate that healthy lifestyle. From a range of high-quality food and drinks, taking control of our wellbeing has never been more exciting.

Whether you are taking on Veganuary, Dry January or looking for other ways to improve your health in the new year, Japan Centre has great options to help you become the best version of yourself! 

Japan Centre products to keep you on top of your health this January:

Chilled Japan Centre Vegan Kodawari Tofu (RRP: £4.38)

Created to ensure the best quality, this tofu has been given extra care in its creation to ensure the best quality. Packed with nutrients from organically grown soybeans it is great for absorbing soups and sauces. Kodawari tofu was developed to maximise its health benefits, taste and versatility.  

Chilled Japan Centre Vegan Momen Tofu (RRP: £3.59)

Made from organically-grown yellow soybeans, this tofu packs high levels of protein, calcium, and fibre in each sturdy block – an essential vegan-friendly ingredient. With excess water pressed out as it’s formed, this regular tofu is perfect for fried Veganuary dishes.

Vegan Kayanoya Original Vegetable Dashi Stock Pack (RRP £29.99 for 24 packs)

Using the highest quality vegetables, this stock is naturally rich in umami to enhance dishes from ramen and stew to soups and pasta. Simply add the dashi powder to your vegan dishes to add a depth of flavour this Veganuary.

Premium Stone Ground Matcha Green Tea Powder (RRP £6.35)

Start the year off properly with Japan Centre’s own matcha green tea powder, perfect for exquisite cups of green team, creamy matcha lattes, bubble tea, smoothies, and even mocktails!

Yamaei Matcha Green Tea Kudzo Jelly Pots (RRP: £5.55)

Refreshing and chewy in texture, this soft, gelatine-free jelly packs rich aromas and invigorating green tea tastes. Best served chilled, satisfy your sweet tooth with this delicious and healthy dessert.

Chilled Japan Centre Vegan Natto Fermented Soybeans (RRP: £3.20)

These much-loved fermented beans of Japan and all their wonderous benefits are made from their very own organically grown soybeans. Packed with nourishing proteins and fibres, these soybeans provide a rich source of vitamins from the abundant fields of Spain where they are grown. They are the perfect addition to breakfasts or snacks, providing a bold flavour and a healthy alternative.

Chilled Japan Centre Vegan Tofu Hamburger with Mushrooms (RRP: £3.20)

Try a new recipe using these nutritious tofu hamburgers full of flavour. Combining tofu, brown rice, oats and seitan for a dense and wonderful hamburger texture. The meaty mushroom comes together with the tofu to enhance each burger’s herby, savoury taste. Low in calories, start your Veganuary off right with these healthy meat-free alternative.

Kirin Perfect Free Alcohol-Free Beer (RRP: £1.69)

This non-alcohol beer from the Kirin brewery delivers a classic, sweet taste packed with satisfying ingredients. Enjoy each sip guilt-free as this zero-calorie beer is rich in fibre and soy protect, reducing the absorption of fats and sugars. Wind-down the chilly evenings with this sugar-free beer.

Kitou 100% Yuzu Fruit Juice (RRP: £9.28)

100% pure, tangy citrus juice squeezed from Tokushima’s Kitou yuzu fruit. With no added sugar, yuzu juice is perfect for pouring and squeezing into all your favourite recipes, whether it be a marinade, dressing, sorbet or ponzu.

FACTFILE: Founded in London in 1976, Japan Centre is one of the largest and most influential Japanese stores in Europe. With a passion for supplying the best authentic goods, the Japan Centre has a range of over 3,000 products spanning food, drink, and lifestyle.

 In-store experts make Japanese sushi and hot souzai, and the fishmonger and butcher counters serve fresh produce cut the traditional Japanese way. The in-store bakery serves a large selection of hand made and hard to find Japanese pastries and breads, which are baked daily.    

In 2005 Japan Centre launched an online store, to bring a slice of Japan to those outside of London and the UK with over 3,000 Japanese and Asian products sourced direct from Japan and across Asia, making it the number one destination for those interested in the very best of Japanese & Asian food and culture.    

Japan Centre now has three food halls in Leicester Square, Westfield White City and Stratford, where it sells a plethora of authentic Japanese food ingredients and food to go stands, alongside a huge selection of sake, and is expanding into the beauty and lifestyle area with cookbooks, crockery and Japanese skincare products. The Leicester Square branch opened London’s first mochi bar back in 2021, where it sells all things mochi including doughnuts, cookies, pan bread, ice cream, daifuku and dango.   

The food halls have also been expanding in recent years. At Westfield White City, the brand launched a Sake & Oyster Bar in April 2022 to highlight how the umami flavours complement each other.    

For those looking for a slice of authentic Japanese cuisine outside of the home, Japan Centre Group has a number of restaurant offerings; Shoryu - Hakata Tonkotsu Ramen specialists and Ramen Yokocho - a ramen bar specializing in regional ramen from across Japan and Ichiba - Europe’s largest Japanese food hall.   

Tak Tokumine - Japan Centre CEO is a successful entrepreneur and a key figure in the specialty food market, Tak gained invaluable business skills working for his family’s steel mill in Fukuoka, before marrying and settling in the UK in 1975. From its beginning in 1976, Japan Centre has grown to become one of the most influential and well-known Japanese stores in the UK and Europe. 

https://www.japancentre.com

Fine Vegan dining at home with Viva! Vegan Recipe Club

You'll be able to enjoy absolutely delicious and nutritious meals during Veganuary and beyond with the wonderful recipes from the Viva! Vegan Recipe Club.

Photograph by Rebel Recipes

One of these recipes is their Thai Coconut & Lentil Soup, which they have kindly allowed us to share here:-

Preparation time 10 min, Cook time 35 min, giving you a total time of 45 minutes.

Ingredients

1 onion, finely diced

1 red pepper, deseeded and chopped into bite-sized pieces

3 cloves garlic, finely crushed

1 tbsp coriander seeds

1 tsp turmeric

1 tsp chilli powder

2 tbsp vegan Thai red curry paste

300g/1½ cups red lentils

1 x 400ml/14 fl oz tin coconut milk

800ml/3⅓ cups vegan stock

3 tbsp soy sauce (use tamari if gluten-free)

1 stick of lemongrass, bashed with a rolling pin

3 kaffir lime leaves

2 tsp soft brown sugar

Juice of 1 lime

Optional toppings: chilli flakes, crispy onions, croutons, fresh chilli, fresh coriander, sesame seeds, sliced spring onion, Thai basil, toasted seeds, vegan cream or crème fraîche, vegan lardons.

Instructions

In a large saucepan, fry the onion and red pepper until the onion is soft.

Add the garlic and coriander seeds and fry for a further 2 minutes.

Stir through the turmeric and chilli powder and heat for 1 minute.

Add the Thai red curry paste and lentils and stir thoroughly.

Add the coconut milk, stock, soy sauce, lemongrass, kaffir lime leaves and sugar. Bring to the boil and then simmer for 20 minutes. You might need to add a bit more stock if it gets too thick.

Remove the stick of lemon grass and kaffir lime leaves before transferring the soup to a blender and then blending until smooth.

Return to the pan, add the lime juice and continue to simmer for 2 minutes. Taste the soup and add more sugar, lime juice and/or soy sauce if needed.

Add any of the optional toppings and serve with crusty bread.

And they have also released their own vegan cookbook, too!

It's called "Everyone Can Cook Vegan" and it which has plenty of delicious recipes to choose from. 

It costs £12.00 and you can order it here: https://vivashop.org.uk/products/everyone-can-cook-vegan

We'd like to offer our special thanks to Maryanne Hall from Viva!'s Vegan Recipe Club.

You can check out Rebel Recipes here: https://www.rebelrecipes.com

Celebrate Veganuary at the Caxton Restaurant, Westminster

The Caxton Restaurant & Bar located within the historic St Ermin's Hotel in Westminster today announces the launch of its Veganuary menu that will be served throughout January. 

Vegans, and those wishing to live a vegan lifestyle for the month, can enjoy the selection of carefully curated plant-based dishes, perfectly paired with a chosen offering of specially selected vegan wines in the stylish, two AA Rosette Caxton Restaurant. Vegan Afternoon Tea is also available to book in the hotel's award-winning Tea Lounge.

Inspired by seasonal ingredients from the hotel's very own rooftop kitchen garden, visitors can choose from a two or three-course Veganuary menu from £28 per person (two course) or £35 per person (three course).

Starters include heritage beetroot with vegan feta, hazelnuts and orange dressing, and cauliflower, cumin and leek soup with crispy chickpeas. The choice of mains includes portobello mushrooms with toasted fregola, kale, tahini dressing and garlic sauce, and josper grilled tikka marinated tofu served with vegetable quinoa pilaf, puffed quinoa and curry oil. Delicious desserts include seabuckthorn cheesecake, coconut Chantilly and puffed wild rice, and a selection of sorbets.

The accompanying wine list features world-renowned Vegan wines such as Crémant de Loire Amirault, Heiderer Mayer Gruner Veltliner, Xarel-Lo Chardonnay, and Château Peybonhomme-les-Tours Blaye Côtes de Bordeaux.

The exquisite Vegan Afternoon Tea starts from £45 per person / £55 per person with a glass of champagne. The menu offers plain and fruit scones and a selection of mouthwatering Vegan sandwiches including lovage pesto with toasted red peppers, tomato hummus with blue cheese and saffron shallots, smashed avocado with vegan feta, and Coronation chickpea. Sweet treats include lemon and coconut sponge, strawberry and basil trifle, chocolate rose ganache, red velvet cake and vanilla and pineapple tart. 

The Caxton, St Ermin's Hotel, 2 Caxton Street, SW1H 0QW

www.caxtongrill.co.uk  |  Tel: 0800 652 1498

Open: Lunch 12.00pm - 2.00pm | Dinner 6.00pm – 09:30pm

The Caxton is a 72-cover restaurant, with private dining available for ten people

The St Ermin's Hotel is also home to the Caxton Bar for a lighter menu, Caxton Terrace for snacks and the Tea Lounge serving seasonal afternoon tea.

https://www.sterminshotel.co.uk

The Flower Farm – a plant-based, palm oil free margarine alternative

Just because a margarine can proudly declare itself to be 100% vegetable-based doesn't mean that it's good for the environment, good for you or that it is vegan-friendly.

For example, did you know that many traditional vegetable margarines include up to 50% palm oil? And palm oil is one of the world's biggest causes of rainforest deforestation and habitat and wildlife loss.

Unfortunately something in the order of 85% of palm oil is produced unsustainably, with millions of hectares of rainforest in Asia being systematically burned away to make way for oil palm plantations.

Deforestation accounts for 10% of all greenhouse gas emissions and is a major contributor to global warming.

This is not only devastating for the environment, but is also the leading cause of orangutan extinction, with up to 5,000 orangutans killed each year in palm oil concessions. This is simply not sustainable.

That isn’t the case for The Flower Farm.

Unlike traditional margarines, The Flower Farm spread swaps palm oil for shea butter, a sustainable alternative extracted from the nuts of the Karité tree, 2 billion of which grow naturally in the African Savannah, with no deforestation required.

Eat plants, not palm!

Free from palm-oil, gluten, lactose, and cow’s milk protein, The Flower Farm is an absolutely delicious, vegan spread made using shea butter, sunflower oil, lemon juice and carrot juice, with a pinch of sea salt and vitamins A and D.

You'll find it stocked at Sainsbury’s at a RRP of £2.95 for a 450g tub.

An ideal way to ease yourself into Veganuary. 

You can learn more about Flower Farm spread here https://theflowerfarm.world

Hard Rock Cafe goes all in for Veganuary with special vegan menu

Hard Rock Cafe Manchester, in partnership with Veganuary and Moving Mountains, the nine times Great Taste Award Winning, pioneering, plant-based food company, are working together to offer a special limited time plant-based menu during the month of January. 

“Offering the Hard Rock Cafe x Veganuary Menu to diners in Manchester allows us to open our doors to a growing community of vegan guests,” said Aneta Jarzmik, General Manager.

“We’re positive this will contribute to customers’ enjoyment of the unparalleled Hard Rock experience.”  

Launching today on January 3rd at participating cafes worldwide, including Hard Rock Cafe Manchester, the new menu showcases unique vegan dishes with a signature twist, such as the Courgette and Guacamole Bruschetta; Quinoa Mexicana Salad; the Great Taste Award winning Moving Mountains Patty which is a Stacked BBQ Plant Burger; as well as Chili Sin Carne Tacos using Moving Mountains Mince; Quorn Tenders Salad; and Cauliflower Wings.

For those with a sweet tooth, there's also the indulgent Sticky Toffee Pudding with vegan vanilla ice cream.

Hard Rock Cafe has also released refreshing mocktails in support of Dry January, including the Chile Lime Pineapple, Cucumber Mint Lime Press and Strawberry Basil Lemonade.

“We're absolutely thrilled to partner with Veganuary and Moving Mountains with this special menu,” said Anibal Fernandez SVP Global Cafe Operations, Hard Rock International. 

“We aim to offer a truly exceptional selection of vegan options for our patrons across participating locations.” 

“Veganuary is really over the moon to have Hard Rock Cafe participating this January and offering its customers a range of exciting plant-based dishes that will help everyone do their bit to Save the Planet!” says Toni Vernelli, International Head of Policy and Communications for Veganuary. 

Eloise Bristow, Head of Marketing at Moving Mountains said: “We are really very pleased to be partnering with Hard Rock Cafe this Veganuary and can’t wait for customers to enjoy the delicious Moving Mountains serves the chefs have created! 

"Hard Rock Cafe were one of the first venues to stock Moving Mountains when we launched back in 2016, and the restaurant has been a fantastic partner ever since then. We’re proud to be working with them yet again on a great Veganuary activation, to ensure that their menu stays ahead of the curve and makes plant-based food accessible and delicious.”

To view “The Hard Rock Cafe x Veganuary Menu” and learn more about the “Veganuary” campaign, visit Hard Rock Cafe Veganuary https://www.hardrockcafe.com/veganuary-month-at-hard-rock-cafe.aspx

How to make Happiee! Swaps this Veganuary

This Veganuary, plant-based brand HAPPIEE!™ will be increasing awareness about the vital importance of conserving our seas and oceans. 

Their delicious and versatile range of plant-based seafood not only makes sustainable swaps straightforward but also offers a more affordable alternative to traditional seafoods. (And also good for those with seafood allergies, too, perhaps?)

With fisheries worldwide being pushed to their limits, choosing HAPPIEE!™'s plant-based alternatives represents a meaningful step towards a more sustainable future.

International Head of Policy and Communications at Veganuary, Toni Vernelli, comments - "A recent survey of Veganuary participants found fish and other seafood is one of the food groups they miss most when trying vegan with us. We're delighted to see options like HAPPIEE!™'s plant-based seafood emerge, providing accessible alternatives that we hope will encourage people to continue making plant-based choices well beyond January."

Dive into HAPPIEE!™ with Shrimpiee, Squidiee, and Calamariee plant-based prawn and squid. Available in both plain and breaded varieties, they perfectly complement dishes like stir-fries, curries, ramen, and paellas. They cook quickly, absorb flavours well, and are ideal for both pan and air frying. The breaded options add a crispy touch, ideal for snacking and party platters. Certified by the Vegetarian Society, HAPPIEE!™ is perfect for vegans and seafood lovers alike.

Choose HAPPIEE!™ Save our Seas!

· Environmental Sustainability: Traditional fishing practices lead to overfishing, threatening marine biodiversity. Plant-based seafood is a sustainable alternative, reducing the demand for overfished species.

· Reduced Ocean Impact: By avoiding large-scale fishing operations, plant-based seafood lessens habitat destruction and helps preserve marine ecosystems.

· Decreased Bycatch: Conventional fishing methods for seafood often result in the accidental capture of non-target species. Plant-based seafood eliminates this issue, protecting diverse marine life.

· Value for Money: Happiee is more affordable than traditional seafoods, making it wallet-friendly and a better swap all around.

HAPPIEE!™'s plant-based seafood is now available nationwide, including Ocado.com, and Tesco, and is launching in Asda stores today, 3rd January 2024 - RSP £3.50/ 180g pack.

https://happiee.co.uk

https://www.mckinsey.com/industries/agriculture/our-insights/the-next-wave-alternative-seafood-solutions

Vegan campaign flag flies on International Space Station in historical first

Veganuary, the exciting global campaign to encourage people to try vegan food and drinks for January and also beyond, expanded into space in 2023 by sending a flag bearing its logo to the International Space Station where it orbited Earth 4,400 times, a historical first for a vegan campaign. This landmark event coincides with Veganuary’s 10th anniversary as the very first pledge took place in January 2014.

The initiative was the brainchild of Richard Garner, the founder and director of The Space Collective, who is also celebrating 10 years of being vegan this year.

Speaking about his idea, Richard says: “Why launch the first Veganuary flag into space? Well, why not? The future of spaceflight is vegan after all. Curious? As you should be! See, when humanity finally settles on a new world, those first brave explorers will be vegan by necessity.

Transporting the materials necessary to grow plants in space is considerably easier than transporting live animals. This is why NASA and other space agencies’ endeavours in prolonged spaceflight are centred around establishing greenhouses in space and on new worlds."

He went on to say: "Even as we speak, aboard the International Space Station where the Veganuary flag flew, there's a Vegetable Production System that allows astronauts to grow their own food. This also has the added benefit of enhancing the astronaut’s happiness and well-being as it is a touch of nature from home. After all, it's really amazing what a little bit of greenery does for the soul, isn’t it?

"The flag spent 275 days in space, orbiting Earth 4,400 times, travelling 112,000,000 nautical miles, and passing over every country on Earth. In a way, the flag followed the same journey as us, spreading the hope of a kinder, more compassionate world across the globe. Start as you mean to go on, right? To the stars with kindness.”

Veganuary’s Head of Communications, Dr Toni Vernelli, added: “It’s absolutely amazing how the presence and acceptance of veganism has grown around the world in the past 10 years and I know Veganuary’s friendly, non-judgemental, just-give-it-a-go-for-a-month-and-see-what-you-think approach has played an instrumental role in this shift.”

She added: “We’re thrilled to be now taking our message into space to spread this positive vegan vision even further. To everyone who took their first step towards a vegan diet with us in January 2014 – Happy 10th Veganniversary! To everyone taking their first step with us today – welcome to a growing movement taking positive action for a better world – and future worlds!”

There's no cost involved in joining Veganuary and readers of That's Food and Drink can sign up at veganuary.com to receive their new 7-Day Revolutionary Meal Plan, Celebrity eCookbook, the Official Veganuary Starter Kit and an e-mail a day throughout January packed with nutritional info, delicious recipes, more meal plans and helpful advice.  

Since Veganuary launched its first pledge 10 years ago, back in January 2014, millions of people, coming from almost every country in the world, have officially taken part. From humble beginnings on a kitchen table in Yorkshire, Veganuary now has campaign hubs in Germany, USA, Brazil, Chile, Argentina, India, Spain and the UK. It has truly become a global phenomenon.