Food for thought
HAVE you tried the new vegan steak bake yet?
At the Greggs around the corner from our office they are selling like… well, hot bakes.
It’s Veganuary and we are spoiled for choice when it comes to plant-based foods.
When my husband became vegan three years ago, I found myself cooking meals from scratch and the only option for him on restaurant menus was the ubiquitous falafel.
Fast-forward to 2020 and I find myself wondering, on a daily basis, what WILL they come up with next?
Veganism has been around since 1944 and it’s still a relatively new concept to many people.
However, with growing evidence that, by eating less meat we could save the planet, everyone seems to be jumping onboard.
Joining Greggs and Iceland – both of whom have a big vegan agenda – on the plant-based path are big-hitters such as Hellmann’s which has popular vegan version of its mayo, Kettle Chips – which has teamed up with the Bosh! boys to create a vegan Sheese variety – and then there’s cow’s milk-free Galaxy bars…
You can even get plant-based fish and chips in Hungry Horse restaurants and a full vegan breakfast in Wetherspoons.
Vegans are no longer on the margins, folks.
This is mainstream stuff.
Whatever your reasons for going vegan, adopting a plant-based diet comes with a bit of homework.
I have had to educate myself about the nutrients a body needs to function well and one lesson I’ve learned is that vegan doesn’t always equal healthy.
The Vegan Society offers the following advice for anyone thinking of adopting a plant-based diet: “Going vegan is a learning curve.
“Make sure you don’t miss out on essential nutrients.
“Just because you’re vegan that doesn’t mean you’re 100% healthy, as there are vegan versions of almost every type of junk food you can think of.
“As long as you eat a wide variety of tasty plant foods, planning a healthy diet that incorporates all the vitamins and nutrients you need will be a breeze.”
For more information, including recipe ideas, see vegansociety.com/go-vegan/ how-go-vegan