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What it means to me: Veganuary

Discover why three UK foodies are on a mission to get us all eating vibrant and flavourful plant-based recipes. Why not try a colourful stuffed aubergine dish, or a warming no-chicken noodle soup to kick start your Veganuary?

Vegan foodies Noda Marvani, Derek Sarno and Rebecca McGuiness tell us why they're on a mission to to inspire more plant-based eating in the UK and reveal the recipes they'll be making during Veganuary.

Founder of Bristol vegan restaurant Koocha, Noda Marvani, shares her vibrant, Persian-inspired recipe for stuffed aubergines – find the recipe here.

Tesco's director of plant based innovation, and co-founder of Wicked Kitchen, Derek Sarno, shows how oyster mushrooms can make a hearty switch for meat in his no-chicken noodle soup recipe.

Rebecca McGuinness, owner of London's first vegan fried chicken shop, Temple of Seitan, recreates an Australian favourite using no-meat alternatives. You'll find her recipe for plant-based Aussie party pies here.

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