NEW SHOOTS

Vegan food trends

Root to stem A vegetarian take on nose-to-tail eating, this adopts a wastenot approach with chefs using every part of a fruit or vegetable (including rinds and stalk). Popularised by restaurants such as Tiny Leaf, a zero-waste eatery in London’s Mercato Metropolitano, in Borough (tinyleaflondon.com).

Vegetarian butchers The world’s first meat-free butcher, The Vegetarian Butcher based in The Hague, has created a new generation of meat substitutes (think sausages, meatballs and burgers). Burgers that mimic meat yet are made from protein-rich seeds, soy and vegetable products, are sold in 13 countries (including the UK). Apparently the plant-based replica meat is indistinguishable from the real deal (thevegetarianbutcher.com).

Jackfruit According to the New York Times, 2017 is the year that the extraordinary looking jackfruit, typically found in India and Southeast Asia, breaks into the mainstream. Weighing up to 35kg, and a good source of vitamin B6, vitamin C and magnesium, it’s a nutritional powerhouse. It’s versatile, and can be used in sweet as well as savoury dishes. But what it’s loved for is its ability, after being slow cooked, to take on the texture of pulled pork. It’s widely sold in tin; find it in Asian food stores or Abel & Cole. Look for jackfruit in water, as opposed to brine or syrup.

Living a vegan life If you’re a strict vegan, it’s not just about what you eat – the philosophy extends to all aspects of life. So anything tested on or made from animals, such as shoes, clothes, make-up (typically, red lipstick contains carmine made from ground up cochineal beetles, and mascara contains beeswax), silk, wool and lanolin are out. Medical charities should be supported with discretion (as many test on animals) and visits to the zoo, or dog or horse races are off the calendar, too.