9th January, 2019

Veganuary: Tips & vegan recipes from Sarah Philpott

Forget the January blues – in recent years this cold and gloomy month has instead brought cooking inspiration and healthy eating ideas as ‘Veganuary’ has taken off.

What is Veganuary? Whether you’re new to the vegan diet or you’ve dabbled before, the idea is to cut out meat and dairy throughout January – and if you find you like it, then continue for as long as you’d like! To help kickstart your vegan journey, vegan cook Sarah Philpott, author of The Occasional Vegan, has some tips, tricks and recipes:

Getting started
Eating and cooking as a vegan might seem like a minefield but it’s simple once you know
how. Despite what your mother says, you’d be surprised by how little protein you actually
need and it can be found in a number of vegetables, beans and pulses. The same goes for iron, calcium and healthy fats.

Where to shop & what to buy – Can eating vegan be budget-friendly?
You might think that veganism is only for well-off lefties but it’s not a middle-class fad; it’s actually really accessible for those of us on a tight budget. Seasonal fruit and vegetables are cheap and plentiful, and beans, pulses, rice and other grains cost pennies. Meals like chilli, dhal and curry are tasty tummy fillers which, armed with a well-stocked cupboard, will cost you next nothing to make. You can buy big bags and tins of pulses for next to nothing from supermarkets and international stores, and pound or bargain shops often sell quinoa, nuts, seeds and dried fruit at a fraction of the price you’d pay elsewhere. Most supermarkets sell everything from plant milk to vegan cheese, as well as a variety of ready meals, and if you fancy a treat, there are plenty available, including vegan Magnums and Ben and Jerry’s. Most restaurants now offer a vegan menu and you can even enjoy a vegan sausage roll at Greggs.