Steaks Fit for a Vegan!

As part of our Veganuary feature That's Food and Drink is bringing you news about vegan foods that you can try at home or in your pub or restaurant.

We are launching the feature with products from the Redefine Meat range from steaks to bratwurst sausages.

Redefine Flank Steak, 200g, RRP £7.96 

2025 Great Taste Awards (One Star) 

The world’s first plant-based steak, originally designed to be enjoyed in restaurants. Now available for home chefs as well as professional caterers. 

This delicious, unmistakably meaty whole cut of New-Meat™ is suitable for grilling, pan-frying or roasting. 

Ideal for plant-based steak nights, hearty Sunday roasts, or as the centrepiece of a vegan Christmas dinner. 

Chef’s Tip: Cook over medium heat, then baste with garlic and rosemary to create the vegan steak of your dreams. 

Redefine Lamb Kofta Mix, 250g, RRP £3.97 

2025 Great Taste Awards (Two Stars) 

Seasoned to perfection, Redefine Meat’s Lamb Kofta Mix is a tasty, versatile option to shape as you choose. Transform into rich and flavourful kebabs, curries, or even shepherd’s pie. 

Chef’s tip: Use Redefine Lamb Kofta Mix as the filling for the ultimate vegetarian sausage roll! Mix in freshly chopped herbs and onions to take it to the next level. 

Redefine Pulled Beef, 200g, RRP £4.47 

2024 Great Taste Awards (One Star) 

Captures the mouthwatering flavour and slow-cooked texture of pulled beef. Suitable for a wide range of dishes from tacos and ragus to stir-fries and sandwiches.  

Chef’s tip: Deliciously versatile and ready in minutes – use in any dish that calls for the deep flavour and texture of slow-cooked beef, from Beef & Ale Pie to Beef Rendang or your favourite Asian stir-fry. 

Redefine Premium Burgers, 240g, RRP £3.97 

2025 Tasty Award Winner, 2024 Great Taste Awards (Two Stars) 

These succulent patties are the perfect foundation for barbecues and burger nights. Pile high with all your favourite additions – from lettuce and tomato to bacon and burger sauce. 

Chef’s tip: Coarsely ground and designed to cut pink in the middle. For best results, cook straight from frozen, allow a golden crust to form, and finish with your signature burger toppings. 

Redefine Pulled Pork, 200g, RRP £4.47 

Experience the unmistakable flavour and texture of a pub-grub classic. Combine with your favourite sauce for mouth-watering sandwiches, quesadillas, and much more.  

Chef’s tip: High in protein and low in fat, Redefine Pulled Pork is just as at home in a nourishing protein bowl as it is in an indulgent pulled-pork bun – or as your new favourite addition to taco night. 

Redefine Beef Mince, 250g, RRP £3.97 

The perfect foundation for family favourites like spaghetti Bolognese, meatballs, and lasagne, Redefine Beef Mince is a versatile and delicious freezer staple. 

Chef’s tip: Shape into balls and smash into a hot pan for the ultimate plant-based smash burgers. 

Redefine Shawarma, 200g, RRP £3.97 

This rich, authentic New-Meat™ Shawarma captures the essence of Mediterranean with a juicy slow-cooked texture – ideal for prepping lunchtime wraps and bowls.  

Chef’s tip: Pile onto a platter with couscous for a Middle Eastern feast or wrap in flatbread and foil for an on-the-go lunch. Simply fry in a pan or roast in the oven for a quick and easy meal solution. 

Redefine Bratwurst 2x 100g £4.00.

A plump, delicious and juicy sausage, following the tradition of classic pork flavored delicacies. Perfect for grilling or frying in a pan, this hearty, juicy, plant-based sausage is sure to satisfy even carnivores.

Chef's tip: Redefine Bratwurst allows meat lovers, vegetarians and vegans to enjoy a great meat-eating experience without compromising on taste. 

Redefine Meat Ltd. products are plant-based, made with non-GMO ingredients and do not contain any animal-based ingredients or by-products.

Available from Ocado https://www.ocado.com

You can learn more here https://www.redefinemeat.com

Caring celebrities have joined together to urge Brits to make a new year’s resolution for the sake of the animals, the planet and our own health

Over one in ten adults in the UK (12%) are expected to take part in Veganuary, the global non-profit campaign that challenges people to try a vegan diet for the month of January.  

Not only would taking part help protect animals and nature but it could also help save money in January after Christmas and New Year festivities.

 The supportive stars include TV presenter Kirsty Gallacher, who is a passionate animal advocate told That's Food and Drink: “I’m delighted to be joining the millions taking part in Veganuary’s 31-day challenge.

 “Not only does it help animals but it will help the planet too. Making big changes can feel daunting doing it alone but that’s why taking part as a community feels really supportive.” 

This year’s supporters include Oscar-winning actor Olivia Colman, chefs Ainsley Harriott, Levi Roots and Kwoklyn Wan, and actor Elaine Hendrix, each contributing a favourite plant-based dish to Veganuary’s free 2026 Celebrity Cookbook, available exclusively to everyone who registers via the website. 

Participants will also receive Veganuary’s brand new Plant Protein Cookbook – a collection of protein-packed recipes from athletes, nutritionists and fitness professionals to help them explore plant-powered meals. 

Stars are joining the movement as official Ambassadors this year, including writer and disability advocate Samantha Renke, Coronation Street actor Victoria Ekanoye and bestselling novelist Jane Fallon, who all share personal motivations for supporting Veganuary.  

Samantha Renke says, "Going vegan is about living in line with my values of kindness, compassion and inclusivity. I’ve often felt throughout my life as a Disabled woman overlooked, vulnerable and objectified...My Disability activism and my animal activism go hand in hand. 

"However, unlike animals, I have a voice and I’ll use my voice to advocate and protect them to the best of my ability.  Veganuary is a fantastic way for anyone to try that for themselves, without pressure or perfection.”    

An exclusive poll conducted by YouGov for Veganuary learned over one in ten UK adults (12%) are saying they’re likely to take part this coming Januar, with more interest building. 

The data also shows plant-based eating is part of everyday life for many people, regardless of whether they identify as vegan, or not.

Nearly one-third (32%) of UK adults say they prefer whole-food options like beans, lentils, tofu and tempeh, while nearly one-quarter (23%) enjoy both whole foods and plant-based meat alternatives equally. 

More than a third (37%) say they’re likely to buy plant-based products like dairy-free cheese or meat alternatives this January. These findings highlight that the appetite for plant-based choices remains strong. 

New Year, Same You – Veganuary launches its 2026 campaign 

As the much-loved campaign enters its twelfth year, Veganuary is flipping the usual New Year’s narrative on its head. Instead of pushing people to become someone ‘better’, Veganuary reminds people that taking part doesn’t require changing who they are, just making a few simple swaps that naturally fit into everyday life.  

The ‘New Year, Same You’ campaign brings this message to life through upbeat, feel-good PSAs that spotlight the many different motivations for eating more plant-based food. Whether someone is a foodie, fitness enthusiast, animal advocate or nature lover, Veganuary welcomes everyone to take part in their own way. 

The PSAs include: 

Same kindness. Now to all kinds.    

Same gains. Now plant-powered.   

Same trail. Smaller footprint.  

Over 25 million people worldwide took part in 2025, with new campaigns launching in Iceland and Ireland for the first time this year. 

Supporting this wider global reach, the Veganuary pledge is now available in Hindi, making the 31-day challenge accessible to millions more people all over the world. 

The graphics can be viewed and downloaded here. 

Veganuary’s CEO, Wendy Matthews, says: “Veganuary has never been about being perfect and you don’t need to reinvent yourself to take part. Most people already love animals, care about their health and are thinking about how to live more lightly on the planet. This January, we’re here to help you make small shifts that reflect what you already care about most. It’s less about changing and more about returning to who you already are.” 

Veganuary is free to join, and people can take part at veganuary.com to receive their Celebrity eCookbook, Plant Protein eCookbook, the Official Veganuary Starter Kit and 31 daily emails packed with nutritional info, delicious recipes, meal plans and helpful advice. 

Since Veganuary launched its first pledge in January 2014, millions of people – coming from almost every country in the world – have taken part. It has truly become a global phenomenon. 

Strong Roots Pumpkin & Spinach Burgers. Our Opinion? Absolutely Delicious!

Every bite of the Strong Roots Spinach and Pumpkin Burger packs some serious crunch from the hearty, earthy burger, paired perfectly with layers of cool, refreshing cucumber ribbons and a generous dollop of creamy minty mayo. 

SERVES: 2

PREP TIME: 5 mins

COOK TIME: 12 mins

Ingredients:

    • ½ cucumber

    • 2tbs vinaigrette 

    • 3-4 tbs mayo

    • 1 lemon

    • 1 bag of rocket leaves

    • 2 seeded burger buns

    • Bunch of mint leaves

Method:

    • Pop your Strong Roots Spinach and Pumpkin burgers into your air fryer for 10-12 minutes.

    • While those are cooking, use a peeler to make cucumber ribbons.

    • Place the ribbons in a bowl and add two tablespoons of vinaigrette and give a little toss around and set aside.

    • Next chop eight mint leaves, and set aside in another bowl.

    • Add the mayo and squeeze of lemon to the second bowl of mint leaves and give it a quick mix to combine.

    • Once the burgers are ready it’s time to build your burgers.  Slice the buns, put a dollop of the minty mayo on each half, place rocket leaves on the bottom, followed by the Strong Roots Pumpkin & Spinach burgers and then top it with the cucumber ribbons and the bun lid.

My wife and I love these burgers, they are absolutely delicious, have excellent mouthfeel and are great for people who are vegans or who just want a change from their usual beef burgers.

We feel they'll make a great item for your freezer if someone in your family decides to go vegan just in time for Christmas (yes, it does happen!) or if you have to cater for an unexpected but welcome guest for Christmas who happens to be a vegan.

Available in: Morrison, Ocado, Sainsbury's and Waitrose from £3.30 RRP.

Decadent Vegan Cheesecake Recipe – No Dairy, No Fuss, All Delicious

If you’ve ever thought that going vegan meant giving up cheesecake, think again. 

This simple, indulgent vegan cheesecake recipe uses plant-based soft cheese, vegan margarine, and vegan biscuits to create a creamy, dreamy dessert that’s every bit as satisfying as the traditional version. 

Perfect for dinner parties, afternoon tea, or when you just fancy something a little sweet, this cheesecake proves that compassion can taste absolutely divine.

Ingredients

For the base:

250g vegan digestive biscuits (or your favourite vegan-friendly alternative)

100g vegan margarine, melted

For the filling:

400g vegan soft cheese (such as Violife, Nush, or Tesco Plant Chef)

100ml plant-based cream (oat or soya cream works beautifully)

100g icing sugar

1 tsp vanilla extract

1 tbsp lemon juice (for that classic cheesecake tang)

Optional toppings:

Fresh berries

Fruit coulis

Grated vegan chocolate or a drizzle of caramel sauce

Method

Prepare the base:

Place the vegan biscuits in a food processor and blitz until finely crushed.

Stir in the melted vegan margarine until well combined.

Press the mixture firmly into the base of a springform tin (20cm / 8 inch is ideal).

Chill in the fridge for at least 30 minutes to set. Or bake at 200c for 30 minutes, then allow to cool.

Make the filling:

In a large bowl, beat together the vegan soft cheese, icing sugar, vanilla extract, and lemon juice until smooth and creamy.

Slowly mix in the plant-based cream until the texture is light and fluffy.

Assemble the cheesecake:

Spoon the filling over the chilled biscuit base, spreading it evenly.

Smooth the top with a spatula and refrigerate for at least 4 hours (or overnight if possible) to set properly.

Add the finishing touches:

Before serving, top with fresh berries, drizzle with coulis, or sprinkle with grated vegan chocolate for a stunning finish.

Tips for Success

Flavour twist: Add a swirl of vegan lemon curd or a handful of crushed raspberries to the filling before chilling.

For a firmer set: Mix 1–2 tsp of agar-agar powder (a vegan setting agent) into the cream before blending.

Serving suggestion: Pair a slice with a hot cup of tea or a strong espresso for the perfect indulgent moment.

Why You’ll Love This Recipe

This cheesecake is proof that plant-based baking doesn’t have to mean compromise. It’s creamy, rich, and effortlessly elegant, perfect for anyone looking to impress guests or enjoy a guilt-free treat. Plus, it’s completely free from dairy, making it suitable for vegans and those with lactose intolerance.

This is the vegan version of our dairy cheesecake recipe. We firmly believe this will make a great addition to your Christmas spread, perhaps adding some Christmas spices to it?

Is There a Vegan Conspiracy in the Cat Food Industry?

Right, I’m just going to come out and say it: I think there’s a conspiracy afoot. And not just any conspiracy — oh no! I’m talking about a feline-focused vegan infiltration of the cat food industry. 

Because honestly, how else can you explain the recent trend of peas, carrots, rice, and other suspiciously salad-like items appearing in pouches of cat food that are supposedly “meat in gravy”?

Have the cat food companies been infiltrated by extremist vegan activists determined to “convert” our cats to the green side? Because if they have, my cat is having none of it.

Picture this: I open a pouch of “Succulent Chicken Dinner.” It smells… vaguely like chicken. I spoon it into the bowl, and there they are, neon-orange cubes of diced carrot staring up at me like an unwanted intruder at a meat feast. 

My cat, bless him, takes one sniff, eats around it, and spits out a perfectly formed little carroty chunk with the precision of a sniper.

I mean really, who decided cats need carrots or peas? These are animals that, in the wild, would proudly take down a vole, a bird, or maybe an unguarded burger from a neighbour’s BBQ. Not a legume or a grain of rice in sight. Yet here we are, serving them dinner that looks like it was rejected from a school canteen.

And don’t even get me started on the rice. Since when did cats need rice? Did someone see a Bengal cat and assume they’re all from Asia and therefore partial to a bit of wild rice or basmati?

Then there’s soya and wheat gluten — the stuff of vegan dreams but feline nightmares. I’m convinced there’s a secret meeting somewhere, where a group of anti-meat zealots in hemp jumpers are cackling over how they’ve snuck tofu into “Beef Flavour Feast.”

“Ha ha!” they cry, “Soon, all the cats will be plant-based!”

Meanwhile, the nation’s moggies are plotting revolution, one regurgitated pea at a time.

Look, I get it — humans are eating more plant-based meals these days. Good for us. But cats are obligate carnivores. That means they literally have to eat meat to survive. Trying to turn a cat vegan is like trying to get a shark to go swear off eating fish. It’s just not happening.

So why, in the name of whiskers, are we still finding vegetables in cat food? Is it a cost-cutting exercise? A misguided attempt at “balanced nutrition”? A way to tempt Gen X cat owners with gimmicky 'neqw' recipes? Or is there, as I suspect, a stealthy vegan uprising happening in pet food factories up and down the country?

Either way, it needs to stop. My cat doesn’t want your diced carrots, your peas of persuasion, or your tofu tyranny. He wants meat. Preferably something that once had feathers, fur, or at the very least, a heartbeat.

Until the cat food world comes to its senses, I’ll be standing guard — spoon in hand, ready to fish out every last unwanted vegetable like a true carnivore’s ally.

Now, if you’ll excuse me, I’ve got to go sweep a small pile of rejected peas off the kitchen floor. Again.

Squeaky Bean Unveils NEW Plant-Based Pies, Packed with Bold Flavours and Delicious Vegetable Goodness

Get ready for the ultimate comfort food this autumn: Squeaky Bean’s new plant-based pies are here to take your tastebuds on a flavour-packed journey with a gut-friendly twist!

Pies are the perfect autumnal comfort food and Squeaky Bean’s new range of irresistibly delicious, naturally fermented vegetable pies are rich in flavours and packed with plant-based ingredients that don’t compromise on taste. 

NEW Squeaky Bean Braised Veggie Pie (209g) and Spanish Chorizo Style Pie (209g) will be available in Tesco (RRP £3.75).

Squeaky Bean Braised Veggie Pie:

Squeaky Bean is putting vegetables in the spotlight with their Braised Veggie Pie. The recipe features shortcrust pastry filled with a flavourful medley of fermented vegetables, in a rich ale gravy, topped with golden puff pastry. It’s the comforting dish your taste buds have been waiting for, with added gut-friendly goodness.

Squeaky Bean Spanish Chorizo Style Pie:

Squeaky Bean’s Spanish Chorizo Style Pie features a shortcrust pastry base packed with butter beans, courgettes, and a fermented vegetable filling, topped with golden puff pastry. The result? A bold, hearty flavour profile that packs a punch and leaves you craving more.

Whether you’re planning a cozy dinner or need a centrepiece for your next plant-based roast, Squeaky Bean’s new pies are the perfect choice. They’re also very convenient – simply pop them in the oven to heat, then serve with mashed potatoes and steamed veggies for the perfect comfort food experience.

Katie Atkin, Brand Manager at Squeaky Bean, told That's Food and Drink: “As shoppers seek healthier plant-based foods that don’t compromise on taste, our new range of pies are the first of their kind, put vegetables in the spotlight, and are packed with familiar meaty textures.

“The pies feature a flavourful medley of naturally fermented vegetables nestled in a flaky, golden pastry crust. The fermentation adds a rich umami depth and a subtle zing that perfectly balances the fillings. Ideal as a unique main course, these pies celebrate bold flavours and gut-friendly ingredients in every bite.” 

Squeaky Bean’s new range of Pies join an already  impressive line-up of products including ready-to-eat Cooking Chorizo Style Sausage, Tuna Style Flakes, Crispy Bacon Style Strips, Salmon Style Flakes, Chargrilled Steak Style Strips, Chicken Style Pieces, Chargrilled Mini Fillets and Sandwich Slices; NYC Deli Pastrami, Red Pepper & Tomato and Spinach & Basil Tofu Slices, Applewood Smoked Ham Style Slices, and Spanish Chorizo Style Slices. 

Squeaky Bean Braised Veggie Pie (209g) and Spanish Chorizo Style Pie (209g) should already be available in Tesco (RRP £3.75) but check with you nearest branch.

Celebrating World Vegetarian Day: A Taste of Compassion and Health

Every year, on 1st October, people around the world mark World Vegetarian Day, a day dedicated to promoting the benefits of vegetarianism—for our health, the environment, and the well-being of animals. 

Whether you’re a committed vegetarian or just curious about plant-based eating, this day offers a perfect opportunity to explore delicious, wholesome alternatives to meat and celebrate a lifestyle rooted in compassion.

The Origins of World Vegetarian Day

World Vegetarian Day was established in 1977 by the North American Vegetarian Society and is now recognised globally, kicking off Vegetarian Awareness Month. The aim is to raise awareness about the nutritional, ethical, and ecological advantages of vegetarian diets.

Why Go Vegetarian (Even Just for a Day)

Health Benefits: Research shows that plant-based diets can reduce the risk of heart disease, certain cancers, diabetes, and obesity. Filling your plate with colourful vegetables, fruits, whole grains, and legumes provides essential nutrients while keeping your meals low in saturated fat.

Environmental Impact: Reducing meat consumption can significantly lower your carbon footprint. Livestock farming is a major contributor to greenhouse gas emissions, deforestation, and water use. Choosing plant-based meals supports a more sustainable planet.

Animal Welfare: For many, vegetarianism is a compassionate choice. By choosing plant-based foods, we reduce the demand for factory-farmed meat, promoting kinder treatment of animals.

How to Celebrate World Vegetarian Day

1. Try a Meat-Free Menu

Experiment with vegetarian meals at home or visit a local vegetarian-friendly restaurant. In the UK, many supermarkets now offer a wide range of plant-based ready meals, meat alternatives, and vegan cheeses.

2. Host a Vegetarian Gathering

Turn the occasion into a social event. A vegetarian coffee morning, brunch, or dinner party can introduce friends and family to the joys of plant-based cooking. Share recipes and swap tips for cooking without meat.

3. Explore Global Flavours

Vegetarian cuisine is as diverse as the world itself. From Indian dal and samosas to Mediterranean mezze or Thai green curry, there’s no shortage of inspiration. Use World Vegetarian Day to try a new recipe from another culture.

4. Learn and Share

Educate yourself about the benefits of vegetarian diets and share your knowledge on social media or in your community. Even small changes, like reducing meat consumption once or twice a week, can make a big difference.

Delicious Ideas to Get Started

Chickpea and Spinach Curry – hearty, protein-packed, and bursting with flavour.

Mushroom and Walnut Wellington – perfect for a special occasion.

Roasted Vegetable and Quinoa Salad – quick, healthy, and colourful.

Sweet Potato and Lentil Soup – warming and comforting on autumn evenings.

Make It a Habit, Not Just a Day

World Vegetarian Day is more than a single celebration. It’s a chance to rethink our food choices and embrace a lifestyle that is healthier for us and the planet. Whether you go fully vegetarian or simply explore new plant-based meals, every step counts.

Celebrating World Plant Milk Day

Every year on 22nd August, people around the world raise a glass – of oat, soy, almond, or any other plant-based milk – to celebrate World Plant Milk Day. 

The day shines a spotlight on the growing popularity of dairy-free alternatives and encourages us to explore how choosing plant-based options can benefit our health, the planet, and even our taste buds.

What is World Plant Milk Day?

World Plant Milk Day was created to raise awareness of the wide variety of dairy alternatives available. It’s a celebration of choice – from creamy oat milk for your morning coffee to refreshing coconut milk in smoothies, or pea and hemp milk in protein shakes. 

Whether you’re vegan, lactose-intolerant, or simply curious, the day invites everyone to give plant milk a try.

Why Choose Plant Milk?

There are many reasons people are switching to plant-based alternatives:

Health Benefits – Plant milks are often lower in saturated fats than cow’s milk and many are fortified with vitamins such as B12, D, and calcium. They can also be easier to digest for those with lactose intolerance.

Environmental Impact – Producing plant-based milks typically requires less land and water and results in lower greenhouse gas emissions compared to dairy farming.

Animal Welfare – Choosing plant milk avoids the use of animals in the production process, aligning with vegan and cruelty-free lifestyles.

Variety of Flavours – With so many options available, there’s a plant milk to suit every taste and recipe.

How to Celebrate World Plant Milk Day

If you’d like to take part, here are some fun and simple ways to mark the occasion:

Try Something New – If you usually drink soy, why not branch out and try oat, almond, rice, or hazelnut milk today?

Bake or Cook with Plant Milk – Use coconut milk in a curry, almond milk in pancakes, or oat milk in a creamy pasta sauce.

Share Your Creations – Post your plant milk recipes or drinks on social media with the hashtag #WorldPlantMilkDay to inspire others.

Support Local Brands – Many UK-based companies are producing high-quality plant milks – buying from them supports local businesses and sustainability.

Switch for a Week – Challenge yourself to use plant milk exclusively for seven days and see how easy (and tasty) it is to make the change.

A Toast to the Future

World Plant Milk Day isn’t just about one day – it’s about encouraging a longer-term shift towards healthier and more sustainable choices. With supermarkets and cafés now offering a wide range of plant-based options, there has never been a better time to celebrate.

So, this 22nd August, whether you’re pouring oat milk into your tea, frothing soy milk for a latte, or blending a smoothie with cashew milk, join millions around the world in raising a glass to plant-based living.

Is Drinking Matcha Good for You? A Look at the Health Benefits – and a Caution for Vegans and Vegetarians

Matcha has become one of the most popular health drinks in recent years, often hailed as a superfood and embraced for its vibrant green colour, earthy flavour, and supposed myriad health benefits. 

But is it all green goodness? Recent concerns have surfaced about matcha’s potential impact on iron absorption – particularly in those who follow vegetarian or vegan diets. Let’s sift the facts from the froth.

What is Matcha?

Matcha is a type of powdered green tea made from specially grown and processed tea leaves. 

Unlike traditional green tea, where leaves are steeped and discarded, matcha involves consuming the whole ground leaf, which means you get a more concentrated dose of its nutrients, and also its potential downsides.

The Claimed Health Benefits of Matcha

Matcha is packed with antioxidants, particularly catechins like EGCG (epigallocatechin gallate), which are known for their disease-fighting properties. Here are some of the commonly cited benefits:

Rich in Antioxidants

Matcha contains up to 137 times more antioxidants than regular green tea. These compounds help neutralise free radicals and reduce oxidative stress.

Boosts Energy and Focus

The combination of caffeine and L-theanine in matcha provides a calm, sustained energy boost without the jittery crash associated with coffee.

Supports Weight Management

Some studies suggest matcha can help increase metabolism and fat burning during exercise.

Heart Health

Regular green tea consumption has been linked to reduced LDL cholesterol and improved cardiovascular health – matcha may offer similar benefits, potentially more so due to its potency.

Improved Mood and Mental Clarity

L-theanine promotes relaxation and alertness, which is why Buddhist monks have long used matcha during meditation.

The Iron Absorption Question

Now for the more controversial aspect: can drinking too much matcha inhibit iron absorption?

Here's what the research shows:

Tea Polyphenols and Iron: Matcha, like all green tea, contains polyphenols (tannins) which can inhibit the absorption of non-haem iron – the type of iron found in plant-based foods. This is especially relevant for vegetarians and vegans, whose diets rely entirely on non-haem iron sources such as lentils, beans, and leafy greens.

Dose Matters: The issue becomes more pronounced with excessive consumption – think several cups a day, especially if consumed with or around meals.

Not Unique to Matcha: This is not a problem exclusive to matcha. Black tea, coffee, and even some herbs and spices can also inhibit iron absorption to some degree.

Can You Still Enjoy Matcha as a Vegan or Vegetarian?

Yes, but timing and moderation are key. Here’s how to enjoy matcha without compromising your iron levels:

Avoid drinking matcha with meals. Wait at least an hour after eating iron-rich foods before having a cup.

Pair iron-rich meals with vitamin C, which boosts non-haem iron absorption (e.g., add bell peppers or lemon juice to your dishes).

Stick to 1–2 servings per day unless advised otherwise by a healthcare professional.

Get your iron levels checked regularly, especially if you’re at risk of deficiency.

Matcha is a wonderful beverage with a host of proven health benefits, but like all superfoods, it's best enjoyed in balance. If you're a vegetarian or vegan, don’t panic, just be strategic. The polyphenols in matcha may slightly reduce iron absorption, but this can easily be offset with good meal planning and a watchful eye on consumption.

So yes, have your ceremonial-grade matcha latte, savour the zen of your morning whisking ritual, just don’t overdo it, especially not on an empty stomach after your spinach and lentil curry.

Dairy vs. Non-Dairy Milk: What’s Better for Your Health?

As plant-based diets rise in popularity and more people explore alternatives to cow’s milk, the debate between dairy and non-dairy milk products is becoming increasingly common. 

But which is better for you? The answer isn’t one-size-fits-all. It depends on your nutritional needs, lifestyle, and any dietary restrictions. 

In this blog post, we’ll compare the nutritional profiles of dairy and non-dairy milks to help you make an informed choice.

Dairy Milk: Nutritional Overview

Cow’s milk is a natural source of several key nutrients:

Protein: About 8g per cup, containing all essential amino acids.

Calcium: Naturally rich, providing about 300mg per cup.

Vitamin D: Usually fortified in the UK to help with calcium absorption.

Vitamin B12: Important for energy and nerve health.

Iodine: A critical nutrient for thyroid function.

Pros:

High-quality, complete protein.

Nutritionally dense, especially in essential vitamins and minerals.

Beneficial for bone health due to calcium and vitamin D.

Cons:

Not suitable for those with lactose intolerance or a dairy allergy.

Higher in saturated fat (especially whole milk).

Ethical and environmental concerns around dairy farming.

Non-Dairy Milk: Nutritional Overview

Plant-based milk alternatives include soya, almond, oat, coconut, rice, pea, and more. Their nutritional value can vary dramatically depending on the type and whether they’re fortified.

Soya Milk

Closest in protein to dairy (7–8g per cup).

Often fortified with calcium, vitamin D, B12.

Low in saturated fat.

Almond Milk

Very low in calories and protein.

Often fortified but contains fewer nutrients than dairy or soya milk.

Oat Milk

Moderate in calories and carbohydrates.

Some brands are fortified; offers some fibre.

Creamier texture, good for coffee or cooking.

Coconut Milk (Carton-style)

Low in protein.

Contains some medium-chain triglycerides (MCTs), but also high in saturated fat.

Pea Milk

Higher in protein (6–8g per cup).

Environmentally friendly and hypoallergenic.

Pros:

Suitable for vegans and those with dairy allergies or intolerances.

Lower in saturated fat.

Often fortified with key vitamins and minerals.

Cons:

Not all brands are fortified equally — always check the label.

Lower in protein, unless you choose soya or pea milk.

Can be more processed and contain additives like gums or sweeteners. Some brands of pea milk actually taste a little like weak pea soup.

Which Is Better?

It depends on what you need:

For protein: Dairy, soya, or pea milk are best.

For bone health: Choose dairy or a well-fortified plant milk.

For weight management: Almond or unsweetened plant milks may help due to lower calories.

For allergies or ethical reasons: Fortified plant milks are a good dairy-free alternative.

For sustainability: Oat and pea milk generally have a lower environmental footprint than dairy.

Bottom Line

There’s no universal “best” milk, just what’s best for you. If you’re drinking milk for its nutritional benefits, opt for unsweetened versions and check for fortification. Whether you prefer dairy or a plant-based option, the key is making sure it supports your dietary needs and lifestyle.

Tip: Always read the label. Look for added calcium (at least 120mg per 100ml), B12, vitamin D, and no added sugars for the healthiest choices.

The Rise of Vegan Sushi: A Fresh Wave in Plant-Based Dining

Sushi has long been a staple of Japanese cuisine, loved around the world for its delicate flavours, artistic presentation, and versatility. 

Traditionally centred around raw fish and seafood, sushi might not seem an obvious choice for those following a vegan or plant-based lifestyle. 

But that’s rapidly changing. An exciting culinary revolution is underway, and vegan sushi is making serious waves.

Why the Sudden Surge?

Several key factors are driving the upsurge in vegan sushi:

Growing Veganism: As more people embrace plant-based diets for health, ethical, or environmental reasons, chefs and restaurateurs are innovating to meet demand. Vegan sushi offers an elegant and nutritious option that appeals to vegans, vegetarians, and flexitarians alike.

Sustainability Concerns: Overfishing, marine pollution, and habitat destruction have sparked greater awareness around the environmental impact of seafood. Vegan sushi removes the reliance on fish while keeping the artistry and enjoyment intact.

Health Consciousness: Many traditional sushi rolls use fatty fish like tuna or salmon. Vegan versions, made with vegetables, tofu, or legumes, are typically lower in saturated fats and free from mercury and microplastics sometimes found in seafood.

Culinary Creativity: Vegan sushi isn’t just about replacing fish, it’s about reimagining the dish entirely. Chefs are using inventive ingredients like marinated aubergine to mimic eel (unagi), tomato sashimi in place of tuna, and even watermelon “nigiri”. Avocado, cucumber, pickled radish, and shiitake mushrooms have also found a permanent place on vegan sushi menus.

What's In Vegan Sushi?

A wide variety of ingredients can be found in today’s vegan sushi, such as:

Tofu and Tempeh – grilled, marinated, or smoked for protein-rich fillings

Jackfruit – shredded and seasoned to resemble crab or pulled fish

Seaweed – for that familiar umami taste of the ocean

Fruits and Vegetables – mango, avocado, beetroot, asparagus, carrot, courgette

Plant-Based Creams – cashew or coconut-based sauces to mimic spicy mayo or wasabi mayo

Pickles and Ferments – pickled ginger, daikon, and kimchi for tang and texture

Where to Find Vegan Sushi in the UK

Vegan sushi isn’t confined to niche eateries anymore. High street brands like Itsu, Wasabi, and YO! Sushi now include plant-based options in their line-up. Independent vegan and fusion restaurants across London, Manchester, Bristol, and Edinburgh are also turning out stunningly beautiful vegan sushi platters.

Some British supermarkets carry vegan sushi including Morrison's Waitrose, Tesco and Salisbury's.

For those who like to try their hand in the kitchen, making vegan sushi at home has become easier than ever. You can find sushi-making kits online or in major supermarkets, along with easy-to-follow recipes using common ingredients.

Is Vegan Sushi Here to Stay?

Absolutely. Far from being a fad, vegan sushi is part of a broader shift towards sustainable, ethical, and health-conscious eating. It allows diners to enjoy the elegance and satisfaction of sushi while aligning with their values. As plant-based cuisine continues to evolve, vegan sushi is likely to become even more innovative, diverse, and accessible.

Whether you're a committed vegan or just curious to explore new food trends, vegan sushi offers a fresh, flavoursome alternative that's as good for the planet as it is for your tastebuds. It’s a vibrant example of how culinary tradition can be reimagined in creative, compassionate, and delicious ways.

Celebrating 80 Years of the Vegan Society: A Legacy of Compassion, Health, and Change

In 1944, a small group of visionaries came together in the UK with a radical idea: to live entirely without animal products – not just in diet, but in all aspects of life. 

From that seed of compassion and conviction, The Vegan Society was born. This year marks 80 years since that historic moment, and it’s a milestone well worth celebrating.

The Birth of a Movement

Founded by Donald Watson and his peers, The Vegan Society coined the term “vegan” by taking the first and last letters of “vegetarian” – symbolising the beginning and end of the vegetarian journey. What started as a fringe lifestyle embraced by a few passionate individuals has since blossomed into a global movement.

Back then, veganism was misunderstood and often mocked. Today, it's mainstream, and the UK is one of the leading nations in the world for vegan innovation, products, and advocacy.

80 Years of Advocacy and Progress

Over the past eight decades, The Vegan Society has:

Campaigned tirelessly for animal welfare and ethical treatment.

Promoted plant-based living as a sustainable, health-conscious lifestyle.

Supported the development of vegan food standards and the now-familiar Vegan Trademark, helping consumers identify genuine vegan products.

Pushed for institutional change, working with schools, hospitals, and businesses to increase plant-based options and raise awareness.

Their legacy includes ground-breaking resources, educational campaigns, and a strong sense of community for vegans and the vegan-curious alike.

A Time for Reflection and Celebration

As we mark this 80-year milestone, it’s worth reflecting on just how much has changed. Veganism is no longer niche – it’s now a lifestyle embraced by millions, with supermarkets, restaurants, and even fast-food chains offering vegan options as standard.

Events across the UK and beyond are celebrating the Society’s anniversary, from plant-based food festivals to panel discussions on the future of ethical living. It's also a time to look ahead: towards a world where plant-based choices are not just available, but normalised and celebrated.

Why This Matters Now More Than Ever

In the face of climate change, global food insecurity, and continued exploitation of animals, the principles the Vegan Society was founded on are more relevant than ever. Choosing plant-based living is a personal act of kindness, but it's also a powerful tool for systemic change.

Join the Celebration

Whether you’re a lifelong vegan, a flexitarian, or just curious about reducing your impact, this anniversary is a chance to:

Try a new vegan dish

Support a vegan charity or business

Read about the history of veganism

Share your own journey or thoughts online using #VeganSociety80

Let’s raise a (plant-based) toast to The Vegan Society: 80 years of standing up for animals, people, and the planet.

What Would Happen to the British Landscape If Everyone Became Vegan?

The idea of a fully vegan Britain is gaining traction as interest in sustainable and ethical eating continues to rise. 

But have you ever stopped to consider what the British countryside would look like if everyone made the switch to aals plant-based diet?

Some years ago a vegan said to me that she looked forward to the time when everyone as vegan and she would be able to see cows and sheep grazing in fields and know that they would be safe from anyone eating them.

When I pointed out to her that under those circumstances there would be no animals in the fields as farmers would only be growing vegetable crops, she was genuinely taken aback as she hadn't taken that into consideration. 

Over the years I have thought about how our landscape would change if everyone became vegan, which is why I have written this blogpost.

Farms, fields, and food systems would all undergo dramatic changes. In this post, we’ll explore the likely outcomes for the British landscape—both positive and negative—if the entire population went vegan.

The Positive Landscape Changes

1. Less Land Needed for Agriculture

One of the most significant changes would be a reduction in the amount of land needed to produce food. Animal agriculture is land-intensive. Grazing pastures, feed crops, and infrastructure for livestock take up around 85% of UK agricultural land—yet meat and dairy provide only about 32% of the calories we consume.

With no need for livestock, vast areas could be rewilded or used more efficiently for growing crops for human consumption.

2. Biodiversity Restoration

Rewilding previously grazed land would create opportunities to restore natural habitats. Native wildlife, such as red squirrels, pine martens, birds of prey, and pollinators, could return in greater numbers. Reintroducing woodland and wetlands could also boost biodiversity and help restore ecological balance.

3. Reduced Greenhouse Gas Emissions

Livestock farming contributes significantly to methane and nitrous oxide emissions—two potent greenhouse gases. A fully vegan Britain could cut agricultural emissions drastically, making it easier to meet climate targets and improve overall air quality.

4. Cleaner Rivers and Soils

The end of large-scale livestock farming would mean a reduction in slurry runoff, antibiotic residues, and overgrazing—all of which currently damage river ecosystems and soil health. This could lead to cleaner waterways, healthier fish populations, and more fertile land.

The Potential Drawbacks

1. Loss of Traditional Farming Landscapes

Iconic British scenes—rolling green pastures with grazing sheep, dry stone walls, and centuries-old farm buildings—are tied to livestock farming. If meat and dairy production ceased, many of these cultural landscapes might disappear or be radically altered.

2. Impact on Rural Economies

Many rural communities rely on livestock farming for income, employment, and local identity. A transition to plant-based agriculture or conservation-based land use would require significant investment in retraining, support, and infrastructure. Without this, some areas could face economic decline.

3. Over-Reliance on Imported Crops

Although the UK can grow a wide range of fruits, vegetables, and grains, some key vegan staples—like soya, nuts, and certain legumes—are often imported. If not managed carefully, a shift to 100% veganism could increase dependence on overseas agriculture, raising questions about food security and carbon footprints.

4. Land Use Dilemmas

Not all agricultural land in the UK is suitable for growing crops. Upland regions, such as the Scottish Highlands or parts of Wales, are better suited to grazing than arable farming. Without livestock, some of these areas may be underutilised unless rewilded or repurposed in other innovative ways.

5. Unexpected impacts

Wool is used in the making of clothing and also for insulation material for eco-friendly construction. The lack of wool would result in the use of man made fibres which might have knock-on impacts on broader society. 

Finding a Balanced Future

While a vegan Britain would bring sweeping environmental benefits, it also presents logistical, cultural, and economic challenges. Some experts argue that a mixed system—one that dramatically reduces but doesn't eliminate animal agriculture—might offer the best of both worlds.

This could involve:

Reducing meat consumption rather than total elimination.

Supporting regenerative and low-impact farming.

Using marginal land for sustainable grazing.

Combining rewilding with food production.

Conclusion

A fully vegan Britain would transform our landscapes, likely for the better in terms of environmental impact. However, the transition would not be without its costs. Thoughtful planning, support for rural communities, and sustainable land management would be essential to make such a vision work in practice.

Whether you're an advocate for plant-based living or simply curious about the future of food and farming, it’s clear that our dietary choices shape more than just our health—they sculpt the very land we live on.

What are your thoughts? Would you like to see more plant-based farming in the UK? Share your views in the comments below!

Is It Time to Consider Going Vegan for Your Next Barbecue?

Summer in the UK brings the unmistakable scent of charcoal in the air, the sizzle of something delicious on the grill, and that all-important question: What’s cooking? 

Traditionally, the answer has been burgers, sausages, and chicken skewers—but as awareness grows around health, the environment, and animal welfare, more people are asking: Is it time to go vegan for your next barbecue?

Let’s explore why the vegan barbecue is on the rise—and whether it’s time you fired up the grill for plants, not pork.

The Rise of the Vegan Grill

Veganism is no longer a fringe movement. According to The Vegan Society, there are now over 600,000 vegans in the UK, and millions more are reducing their meat intake. Supermarkets and food brands have responded with a range of plant-based barbecue options, from vegan burgers that "bleed" to meat-free sausages that fool even the most ardent carnivore.

But it’s not just about imitation meats. Grilled vegetables, marinated tofu, jackfruit skewers, and even watermelon steaks are proving that vegan barbecues can be just as exciting—and often more colourful and creative—than the meat-heavy alternatives.

Why Go Vegan for Your BBQ?

Here are a few reasons to consider going plant-based for your next garden gathering:

1. Healthier Choices

Grilled vegetables, legumes, and plant-based proteins tend to be lower in saturated fats and cholesterol than red and processed meats. With the right marinades and cooking techniques, you can serve up mouth-watering dishes that are good for your heart and waistline.

2. Better for the Planet

Barbecues aren’t just about indulgence—they’re also about enjoying the great outdoors. Choosing plant-based foods helps preserve that environment. Meat production is one of the largest contributors to greenhouse gas emissions, deforestation, and water consumption. Going vegan (even for one meal) is a small change that adds up.

3. Inclusivity

Offering vegan options ensures that all your guests feel welcomed and catered for, whether they follow a vegan lifestyle, have dietary restrictions, or are simply trying to eat more plant-based foods. You might be surprised at how quickly the vegan sausages disappear!

Vegan BBQ Ideas to Tempt Every Tastebud

Need some inspiration? Here are a few crowd-pleasing ideas that will have guests coming back for seconds:

Charred Corn with Chilli-Lime Butter (using vegan butter)

BBQ Pulled Jackfruit Sliders

Grilled Aubergine with Miso Glaze

Vegan ‘Cheese’ Stuffed Peppers

Smoky Lentil and Black Bean Burgers

Grilled Pineapple with Cinnamon Sugar for a sweet finish

Pair these with a cold jug of homemade lemonade, a few refreshing salads, and you’ve got the makings of a plant-based feast that doesn’t compromise on flavour or fun.

Making the Transition

You don’t have to go fully vegan to start rethinking your barbecue habits. Even swapping out a few meat-based dishes for plant-powered ones makes a difference. Try starting with one fully vegan BBQ this season—your guests might not even notice the meat is missing.

So, is it time to go vegan for your next barbecue? Whether you're motivated by health, ethics, sustainability, or simply the desire to try something new, the answer might just be yes. With more delicious options than ever before, there’s never been a better time to bring the humble plant into the spotlight—and onto your grill.

Fire up the barbecue. The vegan revolution is officially hot and smoking.

The Tasty Tale of Pukka Pies: A British Favourite

Should you think of classic British comfort food, chances are a hot, hearty pie springs to mind. Among the many beloved brands, Pukka Pies stands out as a true icon. 

Found everywhere from chippies to football grounds, via supermarkets and corner shopd, Pukka has earned its place in the hearts (and stomachs) of the nation. But where did it all begin? Let’s take a closer look at the rich history behind this much-loved name.

A Modest Beginning

The story of Pukka Pies started back in 1963, in the Leicestershire town of Syston. The company was founded by husband-and-wife team Trevor and Valerie Storer. 

Originally trading under the name Trevor Storer's Home Made Pies, the business was born out of Trevor’s ambition to create quality, tasty pies that could be enjoyed across the country. His experience as a sales manager for a bakery firm gave him the insight and skills needed to turn this dream into a reality.

Trevor crafted the original recipes himself, beginning with just a few pie varieties made in a small bakery. Demand quickly grew, and it wasn’t long before the Storers realised they had something truly special on their hands.

The Birth of 'Pukka'

In 1964, just a year after starting the business, the Storers decided a rebrand was in order. They wanted a name that captured the quality and reliability of their pies. They landed on 'Pukka', a word taken from Hindi meaning genuine or first class, which had become part of British slang by the 1960s. It perfectly summed up their philosophy — to make pies that were the real deal.

Thus, Pukka Pies was officially born, and the company began its steady rise to fame.

Growth and Popularity

Throughout the 1970s and 1980s, Pukka Pies expanded rapidly. Their pies became a staple at fish and chip shops, sports stadiums, and working men’s clubs up and down the country. The company’s marketing leaned into this association with everyday British life, positioning their products as accessible, hearty, and satisfying.

Football fans in particular have long associated Pukka Pies with the half-time experience, with warm meat pies providing essential sustenance on chilly match days.

By the 1990s, Pukka was producing millions of pies annually, cementing their reputation as one of Britain’s favourite pie brands.

A Family Business at Heart

Despite its growth, Pukka Pies has remained a family-run business. After Trevor retired, the leadership of the company passed to his sons, Tim and Andrew Storer. They have continued to expand the brand while staying true to the original values of quality and consistency.

Today, Pukka produces not only the classic steak and kidney and chicken and mushroom pies but also a wide range of flavours to suit modern tastes, including vegetarian and vegan options. The brand has also refreshed its image in recent years to appeal to a broader audience, all while keeping that classic 'proper pie' reputation intact.

A Modern British Icon

Now producing around 60 million pies every year, Pukka Pies has secured its status as a national treasure. Whether enjoyed with chips and mushy peas, grabbed during a footie match, or baked at home for a comforting dinner, Pukka remains a delicious slice of British life.

From humble beginnings in a small Leicestershire bakery to becoming a household name, the story of Pukka Pies is a shining example of great British entrepreneurship — and, of course, a love for a good pie.

https://www.pukkapies.co.uk

My favourite is their Steak Pie. What's yours? Please tell us in the comments below.

Glamorgan Sausages: A Vegetarian Heritage Dish

Long before plant-based eating was trendy, Wales had its own answer to the meat-free movement: the Glamorgan sausage. Or Selsig Morganwg as it is known in Welsh.

This crispy, cheesy, leek-filled delight hails from the Vale of Glamorgan and dates back to at least the mid 19th century.

Despite being entirely meat-free, it boasts a bold, savoury flavour – a true celebration of local ingredients.

Whether you're a lifelong vegetarian or just curious about traditional Welsh cooking, Glamorgan sausages are a must-try. And if you are vegan or cooking for a vegan vegan cheeses are now readily available.

A Meatless Marvel from Glamorgan

Originally made with Glamorgan or Caerphilly cheese, Glamorgan sausages became quite popular during the Second World War when meat was rationed. 

While modern versions may use cheddar, the original used the crumbly, slightly tangy Caerphilly – a cheese produced in the region since the 1830s.

Bound with breadcrumbs, seasoned with herbs and mustard, and loaded with sautéed leeks, these sausages are pan-fried until golden. They're often served with mash, salad, or simply a dollop of chutney.

Regional Twists

Vale of Glamorgan (Traditional)

Uses Caerphilly cheese, finely chopped leeks, mustard, and thyme.

Rolled in fresh breadcrumbs before frying.

Cardiff & South Wales Valleys

Sometimes includes chopped parsley or chives.

May be served as part of a vegetarian fry-up.

Modern Welsh Kitchens

Variations with mature cheddar, red onion, or even a touch of smoked paprika.

Gluten-free versions use GF breadcrumbs and oat-based cheese.

Traditional Glamorgan Sausage Recipe

Ingredients (Makes 6–8 sausages):

1 leek, finely chopped

1 tbsp butter

150g Caerphilly cheese (or mature cheddar), grated, or a vegan alternative 

100g fresh white breadcrumbs (plus extra for coating)

1 tsp wholegrain mustard

1 tbsp chopped fresh parsley or thyme

1 egg, separated

Salt and pepper

A little milk, if needed

Oil or butter for frying

Method:

Sauté the leeks gently in butter until soft but not browned. Allow to cool slightly.

In a bowl, mix the cheese, sautéed leeks, herbs, mustard, breadcrumbs, and egg yolk. Season well.

If the mixture is too dry, add a splash of milk. If too wet, add more breadcrumbs.

Shape into sausages (about 8cm long), then roll in extra breadcrumbs.

Beat the egg white lightly and dip the sausages in it before rolling in more breadcrumbs (for extra crispiness).

Heat a little oil or butter in a pan and fry the sausages for 3–4 minutes on each side until golden brown.

Serving Suggestions

Serve with creamy mashed potatoes and onion gravy.

Excellent with a green salad and tangy apple chutney.

Or, make a Welsh vegetarian breakfast with grilled tomatoes, mushrooms, and laverbread?

Why Glamorgan Sausages Matter

These sausages remind us that traditional cooking isn't always about meat and two veg – it’s about using what’s local, seasonal, and full of flavour. Glamorgan sausages hold a special place in Welsh culinary heritage, proving that meat-free dishes can be just as rich and satisfying.

Coming next: Laverbread and Sea’s Bounty – Coastal Flavours of Wales.

HECK! of a good way to eat well and healthily

Introducing HECK!’s new Minted Lamb Burgers & Chorizo-Style 97% Pork Sausages for summer BBQs. 

Feeding a hungry BBQ crowd who have a wide variety of dietary issues doesn’t have to be a problem any longer. 

Because HECK!’s sausage and burger range is big and varied enough to feed everyone, whether they are meat lovers, veggie, flexi, vegan, healthy or gluten/dairy-free. 

NEW for 2025, they’re firing up our tastebuds with MINTED LAMB BURGERS made with 100% British lamb, lightly seasoned and with a hint of mint. 

They’ve also added a banging new banger - CHORIZO-STYLE 97% PORK SAUSAGES – a smoky, paprika-spiked sausage full of Spanish flavour that’s perfect for tapas too. Both coming to Tesco at the end of this month.

HECK! is justifiably famed for combining flavour creations with nutrition to deliver high-protein, nutritious, balanced meals. They use only British meat across their range and everything is gluten-free, so if you’re Coeliac, gluten-intolerant or just want to cut your gluten intake, tuck in! 

BURGERS 

The next best thing to a homemade burger. There are no unnecessary ingredients or fillers, just good, British meat, herbs, spices and seasoning. 

NEW Minted Lamb Burgers (2 burgers/320g/£4/Tesco) – 100% British lamb mince, lightly seasoned and with a hint of mint. 

Chicken Italia Burgers  – the HECK! classic – juicy basil, tomato and mozzarella (250g/2 burgers/£3/Amazon Fresh, Ocado, Tesco, Waitrose) 

Steak & Butter Burgers (2 burgers/320g/£4/Tesco) – lean, succulent, flavoursome - made with prime steak mince and rich, creamy butter, seasoned with salt and pepper 

SAUSAGES 

HECK!’s award-winning, classic pork sausages – a mighty meaty BBQ winner. 

NEW Chorizo-Style 97% Pork Sausages – a smoky sausage full of Spanish flavour. British pork shoulder, paprika, spices and seasoning (400g/£3/Tesco). 

97% Pork Sausages (400g/£3/all major supermarkets). 

97% Pork Chipolatas (10 pack/£3/Tesco, Co-Op). 

LOW FAT 

HECK!’s favourite chicken sausages – low fat, gluten-free, high protein, low sugars. 

Chicken Italia Chipolatas - basil/tomato/mozzarella (300g/£3/all major supermarkets). 

Simply Chicken Chipolatas - lightly seasoned chicken, that’s it! (300g/£3/Tesco, Sainsbury’s, Morrisons, Asda, Amazon Fresh). 

Spring Chicken Chipolatas - spring onion, chilli, ginger (300g/£3/Sainsbury’s, Asda). 

Chicken Italia Burgers (low fat, high protein, gluten-free) – juicy basil, tomato and mozzarella (250g/2 burgers/£3/Amazon Fresh, Ocado, Tesco, Waitrose). 

VEGGIE AND VEGAN 

Meat-free Chipolatas (400g/£3/Tesco, Asda, Morrisons) - soy free and made from pea protein makes these veggie chipolatas high protein and a tasty source of fibre too. 

DAIRY FREE 

Minted Lamb Burgers 

Simply Chicken Chipolatas 

Spring Chicken Chipolatas 

97% Pork Sausages 

97% Pork Chipolatas 

NEW Chorizo-Style 97% Pork Sausages 

Meat-free Chipolatas 

The Safety and Efficacy of Vegan Collagen: What You Need to Know

Collagen has long been hailed as a cornerstone of beauty and wellness routines, credited with supporting skin elasticity, joint health, and overall vitality. 

Traditionally sourced from animal by-products like fish scales, cow hides, and pig skins, collagen has posed ethical and dietary challenges for those following a vegan lifestyle. 

Enter vegan collagen—a plant-based alternative that promises similar benefits without animal involvement. But how safe and effective is vegan collagen? Let’s get into the details.

What Is Vegan Collagen?

Unlike traditional collagen, which is directly extracted from animals, vegan collagen is typically made using a combination of plant-based ingredients and advanced scientific techniques. The most common method involves genetically modifying microbes, such as yeast or bacteria, to produce collagen. 

By introducing human genes into these microbes, they can be programmed to produce collagen that is bio-identical to the kind naturally found in the human body.

Other vegan collagen products are not true collagen but are instead blends of plant-based nutrients designed to support the body’s natural collagen production. These often include ingredients like vitamin C, silica, amino acids, and antioxidants.

Is Vegan Collagen Safe?

Vegan collagen is considered safe for consumption, provided it is produced under strict manufacturing standards. Here are some key points to consider:

No Animal Allergens: Since vegan collagen is not derived from animals, it eliminates the risk of allergens commonly associated with animal products.

Free from Contaminants: Ethical production processes ensure that vegan collagen is free from contaminants like heavy metals or hormones, which can sometimes be found in animal-sourced collagen.

Regulatory Oversight: In the UK and other regions, vegan collagen products must comply with food safety regulations, ensuring that they are safe for public consumption.

However, it’s always wise to purchase vegan collagen from reputable brands that conduct third-party testing and provide transparent labelling.

The Efficacy of Vegan Collagen

The effectiveness of vegan collagen depends on whether you’re using lab-grown collagen or plant-based collagen boosters. Here’s a breakdown:

Lab-Grown Vegan Collagen: This bio-identical collagen is structurally the same as animal-derived collagen, meaning it can deliver similar benefits for skin, hair, nails, and joints. However, this technology is still relatively new and not yet widely available.

Collagen-Boosting Supplements: These products support the body’s natural collagen production rather than providing collagen directly. Ingredients like vitamin C play a crucial role in collagen synthesis, while silica and amino acids provide the building blocks. While they don’t deliver collagen itself, they can help maintain healthy skin and connective tissues when used consistently.

Benefits of Vegan Collagen

Ethical and Sustainable: Vegan collagen production has a significantly lower environmental impact compared to traditional collagen.

Suitable for All Diets: Ideal for vegans, vegetarians, and those with dietary restrictions.

Customisable Formulas: Many vegan collagen products include additional nutrients for holistic wellness benefits.

Are There Any Downsides?

While vegan collagen offers many advantages, it’s worth noting a few limitations:

Availability: Lab-grown vegan collagen is still emerging and may not be as readily available or affordable as traditional collagen.

Efficacy of Boosters: Plant-based collagen boosters rely on your body’s ability to produce collagen, which naturally declines with age. Results may take longer to appear compared to direct collagen supplementation.

Final Thoughts

Vegan collagen represents an exciting innovation in the world of health and beauty. It offers a cruelty-free, sustainable alternative to traditional collagen while catering to the growing demand for plant-based solutions. Whether you choose lab-grown collagen or a collagen-boosting supplement, vegan collagen can be a safe and effective addition to your wellness routine.

As always, consult with a healthcare professional before starting any new supplement, especially if you have specific health concerns or dietary restrictions. With the right product and consistent use, vegan collagen could be your next step towards glowing skin, healthy joints, and a clear conscience.

How to Introduce a Great Vegan Menu to Your Pub or Restaurant

As the demand for plant-based dining continues to rise, offering a thoughtful selection of vegan meals can attract a wider audience to your pub or restaurant. 

Whether you’re looking to cater to committed vegans, flexitarians, or those simply curious about plant-based cuisine, here’s how to start offering vegan options that will delight your diners.

1. Understand the Vegan Diet

Before diving into menu planning, ensure you and your staff understand what veganism entails. A vegan diet excludes all animal products, including meat, dairy, eggs, and honey. Familiarise yourself with common plant-based alternatives and the reasons why people choose veganism, such as health, ethics, and sustainability.

2. Research and Experiment with Ingredients

Vegan cooking offers a world of creative possibilities. Stock your kitchen with versatile staples like:

Plant-based proteins: tofu, tempeh, seitan, jackfruit, and legumes.

Dairy substitutes: oat milk, almond milk, vegan cheese, and coconut cream.

Egg alternatives: aquafaba (chickpea water), flaxseed meal, or commercial egg replacers.

Flavour enhancers: nutritional yeast, miso paste, tahini, and fresh herbs.

Experiment with these ingredients to create dishes that are not only vegan but also flavourful and satisfying.

3. Transform Classic Dishes

Start by adapting popular menu items into vegan-friendly versions. For example:

Replace beef patties with a lentil or mushroom-based burger.

Offer a plant-based shepherd’s pie with lentils and sweet potato mash.

Use cashew cream or coconut milk for creamy soups and curries.

Familiar dishes with a vegan twist can make the transition easier for both your kitchen and your diners.

4. Offer Variety

A good vegan menu goes beyond salads. Aim for a diverse range of dishes that cater to different tastes and occasions. Include options like:

Starters: Spiced cauliflower wings or bruschetta with vegan ricotta.

Mains: Thai green curry, vegan lasagne, or a hearty Buddha bowl.

Desserts: Chocolate avocado mousse, vegan cheesecake, or sorbet.

5. Source Quality Ingredients

Partner with local suppliers to source fresh, seasonal, and organic produce. Highlighting these partnerships on your menu can also appeal to diners who value sustainability and supporting local businesses.

6. Train Your Staff

Your team should be well-versed in the vegan menu. Train them to:

Answer questions about ingredients confidently.

Suggest pairings, such as vegan wines or craft beers.

Handle vegan dishes separately in the kitchen to avoid cross-contamination.

7. Label Clearly

Make it easy for diners to identify vegan options. Use clear labelling on your menu and consider creating a separate vegan section. Highlighting vegan dishes as delicious and inclusive can attract even non-vegan customers.

8. Promote Your Vegan Offerings

Spread the word about your new vegan options through:

Social media posts showcasing your dishes.

Collaborations with local vegan influencers or bloggers.

Hosting a vegan tasting night or special event.

9. Gather Feedback

Encourage feedback from your diners to refine your vegan offerings. Listen to what they love and what they’d like to see more of. This will help you stay ahead of trends and keep your menu fresh.

10. Stay Committed

Introducing vegan options is not just a trend but a commitment to inclusivity and sustainability. Regularly update your menu and stay informed about new plant-based products and techniques.

By offering a well-thought-out vegan menu, your pub or restaurant can attract a loyal and diverse customer base while contributing to a more sustainable future. Start small, experiment, and let your creativity shine!

How to Grow Vegetables at Home to Make Your Veganuary Efforts Last All Year

Veganuary is a fantastic opportunity to embrace a plant-based lifestyle and explore the benefits of eating more vegetables. 

But why limit this positive change to just one month?

Growing your own vegetables at home is a rewarding way to make your Veganuary efforts last all year long. 

Whether you have a sprawling garden, a modest balcony, or just a sunny windowsill, you can cultivate your own produce and enjoy fresh, home-grown vegetables every day. Here’s how to get started:

Step 1: Assess Your Space

The first step is to evaluate how much space you have. Don’t worry if you lack a large garden; many vegetables thrive in pots, containers, or raised beds. Even a windowsill can be home to herbs and leafy greens. Consider vertical gardening options, like hanging baskets or wall-mounted planters, to maximise small spaces.

Step 2: Choose the Right Vegetables

Select vegetables that suit your space, climate, and skill level. Some easy-to-grow options for beginners include:

Leafy Greens: Lettuce, spinach, and kale grow quickly and can be harvested multiple times.

Root Vegetables: Carrots, radishes, and beetroot are hardy and require minimal maintenance.

Herbs: Basil, parsley, and chives are perfect for small spaces and add flavour to your meals.

Tomatoes and Peppers: These thrive in pots and add vibrant colour to your garden.

Research which vegetables grow best in your local climate and during different seasons to ensure a continuous harvest.

Step 3: Gather Your Supplies

You’ll need some basic gardening tools and supplies to get started:

Containers or Raised Beds: Ensure they have good drainage.

Quality Soil: Use nutrient-rich, well-draining soil to give your plants the best start.

Seeds or Seedlings: Purchase from a reputable supplier.

Watering Can or Hose: Consistent watering is key to healthy plants.

Compost: Make your own or buy organic compost to enrich the soil.

Step 4: Plant and Care for Your Vegetables

Follow the instructions on seed packets or plant labels for spacing, depth, and watering requirements. Place your plants in a spot that gets sufficient sunlight—most vegetables need at least 6 hours of direct sunlight per day. Regularly check for pests and diseases, and remove any weeds that compete with your vegetables for nutrients.

Step 5: Harvest and Enjoy

Harvest your vegetables when they’re ripe and at their peak of freshness. Regular harvesting encourages plants like leafy greens to produce more. Incorporate your home-grown produce into your meals to enhance your plant-based dishes with fresh, flavourful ingredients.

Tips for Year-Round Gardening

Succession Planting: Stagger your planting times to ensure a continuous supply of vegetables.

Indoor Gardening: Grow herbs, microgreens, or even dwarf varieties of vegetables indoors during colder months.

Preservation: Freeze, pickle, or dry surplus produce to enjoy later.

Benefits of Growing Your Own Vegetables

Home gardening is not only cost-effective but also environmentally friendly. By reducing your reliance on store-bought produce, you cut down on packaging waste and food miles. Plus, there’s nothing quite like the satisfaction of eating something you’ve grown yourself.

By starting a vegetable garden, you can carry the spirit of Veganuary into the rest of the year and beyond. It’s a fulfilling way to stay connected to nature, improve your diet, and contribute to a more sustainable lifestyle. So grab your gardening gloves and get growing—your future self will thank you!