VEGAN REVOLUTION

Barbecues don’t need to be all about meaty burgers, skewers and sausages. Nutritionist and food and wellness blogger Madeleine Shaw shares super-fast swaps to “veganise” your alfresco entertaining

Despite the well-known benefits for both our health and the environment of meat-free eating, more than 8.2 million Britons don’t know what a vegan meal is, and almost half of us never or very rarely eat a plant-based meal (according to recent YouGov research commissioned by Readly).

So to encourage us to start cooking and eating more nutrient-rich, plant-based meals, Madeleine Shaw has embarked on a mission to veganise our barbecue fare.

The nutritionist and food and wellness blogger, who lives in south-east London with her partner of eight years Kieran and their son Shay, changed her lifestyle when she realised she wanted to “get her glow back” and share her passion for delicious and nutritious food.

Here, Madeleine, a friend of Made in Chelsea star Millie Mackintosh, talks exclusively to hello! about her top tips for serving up a meat-free BBQ, ditching the plastic, preserving the planet for her son and more…

Madeleine, why did you decide on swapping your old lifestyle and eating habits for a healthier, predominantly plant-based diet?

“I started to move to a more plant-based diet as I wanted to eat in a way that supports our planet. I want my son to grow up on a healthy planet that is sustainable and prosperous. I think we have all been consuming too much and need to look not only at our diets but our overall consumerism and rethink how we can move to a more sustainable lifestyle.”

Another life change for you has been embracing sustainable living. Tell us more…

“I started by taking on a plastic-free week challenge, where I bought nothing in plastic. I don’t do this every day but I am much more conscious, buying loose fruit and veg, shopping at sustainable refillable shops – there are so many options out there. It’s not always as convenient but I think this pursuit [of having so many items in plastic packaging] is what got us in the mess we are in. We need to shop more consciously and make the extra effort.”

What veganising tips would you share with someone hosting a meat-free barbecue for the first time?

“Veganise the classics. Cooking up vegan versions of barbecue classics can be surprisingly simple: black bean patties can make for sensational meatless burgers, jackfruit is a great substitute for pulled pork, and delicious marinated tofu skewers can replace chicken skewers. Get creative with your vegetables by adding lots of spices and flavour and remember, meat-free doesn’t need to be protein-free.”

What inspires your recipes?

“I am inspired by the seasonality of fruit and veg, eating out at restaurants, the [global] food scene and requests from my readers. To keep the recipes exciting, I am always on the lookout for new inspiration on what to create next.

“A lot of my inspiration over the years has come from my travels, but also from those I follow online, and of course from flipping through delicious food magazines. That is why I love using [digital newspaper and magazine subscription service] Readly – as I can access tons of recipe options or read up on the latest health and wellness trends on the go, all on my phone.”

If you had to cook one last meal for family and friends, what would it be?

“Hard question... I would probably start with my kale Caesar salad with lemon caper dressing and crispy sourdough croutons; for main, a sticky miso aubergine with noodles and garlic and chilli veg, with gelato and brownies for dessert. I know they don’t go together but they are all my favourites!”

‘I want my son to grow up on a healthy planet that is sustainable and prosperous’