VEGANUARY
A MATTER OF TASTE Aside from the wealth of resources offered by organisations such as Veganuary, there’s plenty of advice out there to ease your journey of vegan discovery. “In addition to learning to cook, my advice would be to consult a nutritionist first to learn how to calibrate your meals,” contributes Serena. Arguably the greatest cause of the negative perceptions surrounding veganism is that it is often seen as a diet of restriction, rather than opportunity. But as with any good meal, by starting with the flavours and tastes that you enjoy, many of which will still be accessible, you are already setting yourself up for success. “Italian food is very easy to veganise, as is Indian and Asian food too, so seeking out some delicious and naturally vegan classics from these cuisines is a very good place to start,” shares Louise, who also recommends stocking up on umami ingredients. Umami, meaning ‘essence of deliciousness’ in Japanese, is associated with a host of foods – both vegan and otherwise. The most savoured vegan favourites include tomato paste (and ketchup), herbs, olives, sun-dried tomatoes, mushrooms, soy sauce, pickles, toasted nuts and seeds, cumin and smoked paprika – all of which make for fantastic, flavoursome additions to any meal. For Serena, her favourite and most famous dish of veganara began by working with a classic that was true to her heritage and adapting it from there to create an equally comforting crowd-pleaser of a meal. Elsewhere, at Thrive, the winter months mean that simple comfort foods like sourdough toasties become bestsellers, alongside the weekend brunch crowd’s favourite of scrambled tofu and tempeh bacon which is well worth a try. “For the best chance of success, what you eat will need to be delicious, and I am a firm believer in letting the food do the converting,” concludes Louise. If you’re a fledgling flexitarian or mulling over meat-free, there’s no better time to try a month of mindful eating. In 2023 alone, over 1,610 new vegan products and menu options were launched across Veganuary’s key campaign countries
CLEAN EATING Stem & Glory’s dirty burger (left) is proof that vegan alternatives don’t have to be bland
which can be daunting for many, especially if you have a family to feed. A slow and steady adoption of a plant-based diet is generally considered the best way forward for the vegan-curious, particularly for those seeking to effect permanent change beyond January. “If you approach it as a gradual transition, you’ll be able to make a significant reduction in your consumption of meat, fish and dairy over time,” Louise advises. A growing number of people now identify as ‘flexitarians’, whereby meat consumption becomes a limited and occasional indulgence, rather than a diet staple. On the other hand, many are shocked into becoming life-long animal-free consumers after witnessing alarming behind-the-scenes insight into the mainstream livestock industry. “I had an ‘aha’ moment and became vegan on the spot,” confides Louise. “My own experience and that of many of my friends is that we became vegan overnight once we learned what was involved in animal agriculture,” Darren concurs.
CAMBSEDITION.CO.UK JANUARY 2024 47
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