Doing Veganuary this January? You’re not alone: every year, the campaign—which first launched a decade ago—sees hundreds of thousands of people around the world going vegan for the whole month.
Indeed, a growing number have decided to go fully plant-based in recent years, amid increasing environmental and ethical concerns around eating meat, fish, and dairy. The meat and dairy industry alone is responsible for an estimated 14.5 percent of global greenhouse gas emissions, according to the United Nations. Meanwhile, a 2016 study found that food-related emissions could be slashed by up to 70 percent by 2050 if everyone across the globe went vegan.
Happily, a new wave of plant-based chefs and cooks is leading the way when it comes to creating delicious vegan meals that are less harmful to the planet. Read on for their top Veganuary tips below.
Rachel Ama, author of One Pot: Three Ways
“Veganise your favorite recipes! This helps you get creative and have fun with flavors you already love. For example, with your go-to curry, keep the same spices and base of onions, garlic, maybe ginger, but instead of adding meat, swap it for things like jackfruit, cauliflower, butterbeans, or sweet potatoes. There are so many vegetables to pick from and you can even throw in a meat substitute.
“Cook in bulk to save time and take the stress off. There is nothing better than coming home from a long day of work knowing your dinner is already made—and all you have to do is heat it up and add some fresh vibrant sides to it.
“For your daily ‘essentials’ swap cow’s milk for a nut or oat milk. There are lots of vegan-friendly butters in the supermarket, or get a quality extra virgin olive oil. [Choose] agave or maple syrup instead of honey. Tofu, tempeh, edamame, lentils, and legumes are great sauces of protein. Swap a dairy yogurt for soy, cashew, almond, or—my favourite—coconut. There are lots of vegan-friendly protein powders available too.”
Alexis Gauthier, chef patron of Gauthier Soho
“I would begin by sticking to meals that are almost vegan anyway. Pasta with tomato and basil, ratatouille, dhal, Mexican bean chili—things like that. We are lucky enough now to have thousands of products to choose from. I’d try Linda McCartney plant-based sausages or maybe a Beyond Burger as they have been really refined. Really, there has never been a better time to go vegan.”
Anna Jones, author of One: Pot, Pan, Planet
“Treat vegetables like meat: lots are much better when put on the grill, [with] a bit of char and smoke. Season properly – add salt in stages, and keep tasting as you go. Meanwhile, fresh herbs, such as chopped parsley or dill, can enhance plant-based dishes. Remember umami, too – the deep savouriness that you get from things like sundried tomatoes and miso.”
Sophie Gordon, author of The Whole Vegetable
“One-pot recipes are always easy to do and usually very nutrient rich. Have a look at what produce is at its best around this time of year: lots of root vegetables, dark leafy greens, and citrus. Flick through your favorite cookbooks, or look on Instagram, you’ll find so many recipes out there. My go-tos are things like dhal and curries, stews, or pastas. Hearty food for this time of the year and very easy to make. Don’t over-complicate things [at the start], but perhaps have a recipe in mind that might involve a bit more work and make it at the weekend.