Cruelty Free Beauty
- SPONSORED: Rose & Caramel Raises Awareness For Women’s Self-Esteem & Mental Health With ‘I TAN FOR ME’ Campaign
- Couple launches entirely plant-based and refillable deodorant on Kickstarter
- Raising Vegetarian Children
- SPONSORED: Rose & Caramel’s Ultimate Guide To Achieving A Flawless Self-tan All Year Round
- prebiotics and probiotics: do they affect our skin health?
- What is greenwashing and how can you spot it?
- SPONSORED: Natural skincare solutions to get your glow back
- The best eco-friendly sunscreens of 2020
- SPONSORED: Laser Skincare Specialist Tria Beauty Announces Partnership with YouTube Star Amena Khan
- How to fight fast fashion with a jewellery capsule collection
- SPONSORED: 5 cruelty-free beauty products to try this month
- View all
- Healthy food swaps you can make today
- The Best Potato Recipes Everyone Will Love!
- 5 essential oils to boost your spirits in autumn
- The best eco-friendly cleaning products to use around the house
- SPONSORED: How to choose the right knives for your home kitchen
- Raising Vegetarian Children
- These pancake recipes aren’t just for Pancake Day!
- Top tips for healthy eating this winter
- Bamigo’s bamboo clothing arrives in the UK
- SPONSORED: 5 top picks for Organic September
- Your guide to cooking the perfect vegetable omelette from start to finish
- View all
- BOSH’s Ultimate Vegan Mac & Cheese
- Big Red Peanut Noodles
- Vegetable Bolognaise
- Roasted Butternut Squash and Apple Soup with Spiced Pumpkin Seeds
- Pulled Oumph! Tacos
- Apple + Orange Baklava Tart
- Caribbean Feast
- Mini Garden Flatbreads
- Cauliflower Burritos
- Chocolate Chickpea Dip
- Spiced Apple Porridge
- View all
- Spinach and ricotta quiche vegetarian recipe
- Cheats mushroom and spinach lasagne vegetarian recipe
- Lentil bolognese vegetarian recipe
- Creamy mushroom stroganoff vegetarian recipe
- Malaysian Rendang curry vegetarian recipe
- Feta, Butternut Squash, Caramelised Onion and Cashew Nut Wellingtons
- Lily Lolo launches refillable make-up
- Jammie Dodgers secures vegan status with 100% plant-based recipe
- Tropic launches environmentally friendly sunscreen range
- Independent bakery to serve up vegan doughnuts in Notts
- Plastic-free coffee capsules added to Milk & More delivery service
- OGGS launches vegan liquid egg alternative
- How you can help with the Amazon wildfires
- The UK’s Largest Plant-Based Kitchen Launches Chicken Katsu Fakeaway
- Lewis Hamilton Launches Plant-Based Burger Chain
- Plates London launches plant-based online cookery course
- Sainsbury’s Launches New Plant-Based Products
- View all
With 1% of the British population now following a strict vegan diet, Veggie's deputy editor Sophie Rae is taking on the Veganuary challenge this month to find out more...
Veganism, and the rise of plant-based living, undisputedly dominated food culture for much of 2016. Health buzzwords such as ‘clean eating’ led the trend for ditching processed ingredients, listening to our body’s natural cravings and increasing the amount of wholesome, nourishing foods we consume. Naturally, the trend became associated to veganism - a diet built on the foundations of vegetables, fruit, legumes, grains, nuts and seeds; whole foods, raw, natural and untouched by additives and preservatives.
According to The Vegan Society, 1% of the British population now follow a strict vegan diet. That may not seem like much, but if we break it down that’s on average 542,000 vegans; a mighty jump since the last estimate of 150,000 in 2006. So what sparked the change in many to rid their lives of animal products? For some it’s their love of animals, for others it’s the well-documented health benefits and for many it’s the environmental impact.
Two decades ago most people wouldn’t have even heard of the word ‘vegan’ but with a wider consciousness around what we’re consuming - be it through food, health, beauty or fashion - turning to veganism seems to be ticking the right boxes in 2017 and beyond. It’s clear that attitudes towards veganism are changing, so in an attempt to better understand it, I’m taking the leap from vegetarian to vegan and joining in with the Veganuary challenge this month - 31 days dedicated to eradicating all animal products from my diet.
So what challenges will there be? Well, for me that’s easy: eggs and cheese. When I transitioned from carnivore to veggie last year, I developed a new-found devotion to the rich, glossy, butterscotch yolk of each and every free-range egg that topped my plate. Coming home late, bleary-eyed from deadlines, eggs were my speedy supper saviour: whipped into fluffy submission, they helped create countless omelettes and topped more root veg fritters than I can recall.
Cheese, on the other hand became my meat substitute. Out with the crispy bacon, in with the crumbling of salty feta. Beef burgers were replaced with squeaky halloumi sliders and our traditional Christmas turkey lived to fight another day, replaced with my take on Anna Jones’ spectacular Celeriac and Sweet Garlic Pie. You get the jist. I love cheese. And yes, I already miss it, despite spending yesterday nose dived into a colossal cheese board in an attempt to rid the fridge of any temptation. Perhaps now there’s enough lactose in my system to see me through to January 31st.
There is hope though. As the high street ups its game and restaurant chains listen to the wave of demand coming from vegans and meat-eaters alike who are adopting the ‘flexitarian’ lifestyle, I have high hopes that my month won’t be spent hibernating indoors, clutching my pot of nutritional yeast for dear life. I have plans to dine out with friends, to travel and to share conscious meals with family where my food choices will inevitably be the main topic up for discussion. I’m ready for it though. Armed with all the information I need from Veganuary’s handy starter kit, my fridge and larder are full of free-from alternatives and my mind brimming with vegan recipes to ensure I make the most of my creativity in the kitchen.
So, if you’re joining in with the challenge or simply want to see how I’m doing (be warned, there might be the odd cheese-craving tantrum!) then you can follow my ramblings over on social media - find me @rae_soph on Twitter and Instagram. I’ll also be blogging weekly right here on the Veggie blog, keeping tabs on the ingredients, recipes and brands that have helped me to make easy vegan choices.
More from Vegetarian blog
From biodegradable laundry liquids and refillable cleaners, to compostable and reusable sponges, this is how to clean your home the sustainable way
From fully forged knives, to child-friendly safety sets, Opinel has a knife to suit home chefs of all abilities
A well-balanced diet is essential to your child’s growth, so what does this mean for plant-based parenting?
From fluffy American pancakes and gluten-free versions to vegan pancakes and savoury crêpes, these are the best pancake recipes you can enjoy all year long
How to eat well to stay healthy this winter, plus 3 healthy winter recipes