What To Eat, Order & Read During World Vegan Month
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THE COOKBOOK:
Meat-Free Mowgli by Nisha Katona
Nisha Katona is the chef behind Indian restaurant chain Mowgli, which has outposts around the UK from Leeds to London’s Charlotte Street. Nisha is about to release her third Mowgli cookbook, which is all about plant-based Indian cooking. There’s one chapter on vegetarian cooking, but the majority of the book is dedicated to vegan dishes which have been passed down through Nisha’s family. All the recipes have been created to be quick and easy, and the book is organised by ingredient type so you can use up what’s in your store cupboard. As well as lunch and dinner ideas, there’s also a chapter on fruits for healthy and seasonal desserts.
Released on Tuesday 8th November
Visit Waterstones.com
THE POP-UP:
Tendril
Former Chiltern Firehouse chef Rishim Sachdeva has opened a plant-based pop-up restaurant in Mayfair. After a residency at The Sun & 13 Cantons in Soho, the pop-up was originally scheduled to end last month, but it’s been extended until the end of January due to popular demand. The menu comprises vegan dishes like crispy polenta with charred courgettes, peas and chilli; beetroot bao with hoisin, ketchup and cucumber; and purple potatoes with sticky soy and sesame crackers. There’s also an ‘early bird’ set menu featuring some of the pop-up’s most popular dishes.
5 Princes Street, Soho, W1B 2LQ
Visit TendrilKitchen.co.uk
THE ICE-CREAM:
Beau's Gelato
For vegan ice-cream that tastes like the real deal, Beau's Gelato is a brand to know. Having won four Great Taste awards in the last year, the gelato is made from blended cashews and water, with unrefined cane sugar (instead of additives), and other natural ingredients. Compared to dairy ice-cream, the vegan alternative takes five times less water, four times less land and less than half the amount of carbon to produce. Current flavours include raspberry, chocolate chip, pistachio, stracciatella, praline, mango and chocolate orange.
Visit BeausGelato.com
THE COLLAB:
Mindful Chef x Wahaca
Mindful Chef has teamed up with Mexican restaurant chain Wahaca on a collection of plant-based tacos. Available from Sunday 6th to Saturday 19th November, there are four recipes to try, including two vegan dishes and one low-carbon dish created with minimal environmental impact. Each kit serves up to four people, with everything you need to create each dish at home, including pre-portioned ingredients and easy-to-follow recipes. Choose from cauliflower and cashew mole tacos or ancho mushroom tacos with cumin roasted beetroot. Don’t forget to browse Mindful Chef’s other vegan recipes, from crispy aubergine bake to tofu skewers with peanut satay sauce.
Visit MindfulChef.com
THE GUIDE:
An Opinionated Guide To Vegan London, V2
Hoxton Mini Press has released an updated guide to the best places to eat vegan food in the capital. Co-written with food writer Sara Kiyo Popowa, the book includes the best ethical spots in London, from junk food outposts to fine dining restaurants and dessert shops. Split into different areas you can find new recommendations close to you. Some of our favourite restaurants are featured, including Middle Eastern hotspot Bubala, Flat Earth Pizza, and Kingly Court’s Club Mexicana.
Visit Waterstones.com
THE DELIVERY:
Floozie Cookies
Founded by former Claridge’s pastry chef Kimberley Lim, Floozie makes gooey vegan cookies in fun, tasty flavours. After opening a permanent site in Covent Garden earlier this year, it’s just launched a nationwide delivery service so you can enjoy them at home. Flavours include pecan pie, peanut butter and jam, chocolate chunk, cinnamon crunch, and an indulgent Black Forest cookie. There’s also a seasonal pumpkin spiced cookie with a creamy vanilla filling. We recommend heating yours up in the microwave for 20 seconds for a gooey treat.
Visit FloozieCookies.com
THE TREND:
Vegan pork
Last year it was vegan fish alternatives. This year, vegan pork is all the rage, partly thanks to food company OmiFood, which creates plant-based food that looks, smells and tastes like meat. You might have seen its bestselling product OmniPork doing the rounds on Insta or TikTok – at-home chefs have praised its texture and likeness to the real thing. Made from a mixture of shiitake mushrooms, soy, peas and rice, you can currently find OmniPork in the form of mince, slices and pork-style strips. Order yours from The Vegan Kind, one of the UK’s largest online supermarkets for plant-based food.
Visit TheVeganKind.com
THE TIKTOK HACK:
Vegan Nut Spread
It’s no secret that Nutella is delicious. However, it’s not suitable for vegans, so the TikTok community has created an alternative. Follow Cherie Tu’s recipe below…
Preheat the oven to 180°C/Gas Mark 4. Line a baking tray with greaseproof paper and add the hazelnuts. Roast for 12-15 minutes, until the skins begin to loosen.
Remove from oven and let the nuts cool.
Add them to a food processor and blitz until a butter is formed – this will take around ten minutes.
Add the remaining ingredients and blitz for another minute until combined
Transfer to an air-tight jar and use within three weeks.
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