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2025 Issue 3

SUMMER MOCKTAILS For the sober-curious

TOP CITY BREAKS European travel destinations

PAST, PRESENT AND FUTURE Our 80th anniversary exhibition

Everyday veg*n cooking bundle Delicious, no-fuss meals – perfect for everyday living. From V for Life, this handy bundle brings together four of our most practical guides: QUICK AND EASY Brand new! Lowfuss, full-flavour vegan meals

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Editor’s letter and contents

EDITOR’S LETTER The experience of travelling abroad as a vegan has changed dramatically in recent years. This summer, Woody River shares some of her top European city breaks in a piece packed with ideas for activities and, of course, plenty of foodie recommendations. Charlise Rookwood has made it her mission to create plant-based versions of her favourite childhood meals without compromising on flavour or comfort. We've chosen three delicious dessert recipes from her first book, Vegan Soulicious, all inspired by her Caribbean and African heritage. More people than ever are cutting down on their alcohol

consumption or avoiding alcohol completely. Samantha Priestly explores this phenomenon, and her thoughts on the link with veganism, and shares some of her favourite mocktail recipes for the summer. Family and household dynamics have a large role to play in individuals’ vegan journeys. A supportive network can make the transition to veganism so much easier – and, unfortunately, so many of us are aware that the opposite is also true. Learn all about the latest research in our Deep Dive article. As well as the above, you can find all of our usual pieces on volunteering, Vegan Society highlights, reviews and more.

CONTENTS 03

Highlights Essential updates on Vegan Society news

city breaks 06 European Hot travel destinations

Membership

Nutrition

Letters and updates

Additive nutrition tips

for vegans

Recipes

Veganism: Past, Present and Future

From Vegan Soulicious

Deep dive

Sober-curious vegans

Events

Reviews

Our anniversary exhibition

Volunteers

Shoparound

Volunteer of the Season

New vegan products to look out for

Elena Orde, Editor

Veganism and family dynamics

Plus summer mocktail recipes

Vegan events across the UK

A documentary, a children’s book and a novel

Issue 3 2025 The Vegan | 1

From the CEO

FROM THE CEO I'm thrilled to introduce this edition of The Vegan as the new CEO of The Vegan Society. The society has a rich heritage of pioneering change and championing the rights of non-human animals, and I’m incredibly proud to now be part of this mission – working alongside such a dedicated, values-driven and talented team. My background is in human rights, restorative justice and mental health. Since 2011 I’ve worked in national and regional mental health charities, designing person-centred recovery services, behaviour change campaigns and workplace wellbeing initiatives – all with a focus on meaningful, lasting impact. I’m driven by what works and grounded in evidence-informed approaches. I became a passionate advocate for veganism in 2014, after a chance encounter with the concept of speciesism when listening to an interview with Richard Ryder. It was a transformative moment that reshaped my worldview. I’m

fortunate to share my life with Evie (pictured), who was rescued by a wonderful charity before I adopted her. Evie is a testament to the resilience and dignity of all animals and reinforces my commitment to a world where all beings are recognised and respected in their own right. It’s a real privilege to be joining the society at such a significant time – our milestone 80th anniversary year. I stepped into the role in mid-May, just as our Future is Vegan campaign gained momentum, bringing the vision of a vegan future to communities across the country. Our exhibition, Veganism: Past, Present and Future, is now open at the Library of Birmingham until August 23, 2025. It's the largest exhibition of its kind, featuring fascinating historical artefacts and engaging younger generations through inspiring activities and meaningful education. Thank you to everyone who took part in our 2025 AGM – whether you joined us virtually or submitted your votes in advance. It was a pleasure to meet some of our members and share more about myself and our vision for the year ahead. You can find the full AGM results on page 25. Libby Peppiatt, CEO

Sustainable Printing The Vegan Society cares deeply about the future of our planet and all those we share it with. We are committed to operating as a responsible, sustainable organisation which means we are conscious of the social, economic and environmental impact in all that we do. With this in mind, we are very pleased to announce that we work with Seacourt to print and distribute The Vegan. Seacourt are the UK’s leading environmental printing company and work closely with their clients to ensure that all material is produced with the lightest environmental footprint possible. In fact: • Their presses are 100% free from water, alcohol and harmful chemicals

21 Hylton Street, Birmingham, B18 6HJ

0121 523 1730 info@vegansociety.com vegansociety.com

• They use inks that are vegan and free from volatile organic compounds • They are powered by 100% renewable energy • They send zero waste to landfill As a result, they are Net Positive (beyond carbon neutral including the entire supply chain). Every time they produce a piece of print, they take responsibility for more carbon than they are generating – what they call Planet Positive Printing. We hope you enjoy reading this issue, knowing that it has been produced in line with ethical, sustainable principles.

Printed on recycled paper

Editor Elena Orde Designer Violeta Pereira Cover image PxHere The views expressed in The Vegan do not necessarily reﬂect those of the Editor or of The Vegan Society Council. Nothing printed should be construed to be The Vegan Society’s policy unless so stated. The society accepts no liability for any matter in the magazine. The acceptance of advertisements (including inserts) does not imply endorsement. Complaints should be made in writing to chair@vegansociety.com or ceo@vegansociety.com or by post. Visit vegansociety.com/complaints-procedure to find out more.

2 | The Vegan Issue 3 2025

Highlights

HIGHLIGHTS

The Future is Vegan includes an exciting virtual reality element

The Future is Vegan The Vegan Society has been on the side of animals since 1944. To celebrate 80 years of growth, we are looking at a vegan future 80 years from now with our brand-new campaign: The Future is Vegan. We can change our planet for the better and create a world in which animals are no longer exploited and live harmoniously with humans. The Future is Vegan is a digital interactive world you can explore. Donald Watson, one of The Vegan Society’s key founders, will be your guide. Immerse yourself in our vegan utopia via desktop for your chance to win a FREE £500 John Lewis digital gift card. Explorers, to enter simply answer two riddles to find two hidden golden treasures. The competition ends on Sunday 19 October and Terms and Conditions apply – visit vegansociety.com/the-future-isvegan to find out more.

and coffee shops still add an average surcharge of £0.47 for vegan milk alternatives such as oat milk, despite this being the preferred choice of plant-based milk for most (42%). Join the campaign by using our free email template (found at vegansociety.com/play-fair-plant-milk) to contact businesses and ask them to drop their plant milk surcharge.

Vegan Camp Out

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A huge event in our calendar this year, Vegan Camp Out is taking place in Hertfordshire between 29 August and 1 September. The Vegan Society is proud to be returning this year with our biggest and brightest presence yet. We are sponsoring the Education and Activism Stage, where inspiring speakers will explore veganism, human rights and the road to a better future. This exciting takeover forms part of our 80th birthday celebrations – marking eight decades of progress and the vibrant movement that we have Play Fair with Plant Milk become. an The Vegan Society wants to see su tt Our Education Officer, Laura lk os i more cafes and coffee shops serving ee tm n b u si a Chepner, will once again be leading nesses drop pl all dairy milk alternatives at no extra cost. the Family Area – a joyful space bursting That’s why we’ve launched the second phase with activities to engage, inspire and entertain of our Play Fair with Plant Milk campaign! families of all ages. Expect interactive workshops, Our latest survey revealed that one-third of the UK storytelling, creative crafts, face painting and bouncy castles population regularly consume plant-based milk for multiple – all designed to bring ethical living to life through fun and reasons – including their health (46%), the environment connection. (35%) or simply taste (28%) – and 55% don’t think businesses If you’re attending, make sure you drop by our stand should charge extra for it. Regardless of this growing and say hello to our membership team and the wonderful demand, many leading coffee chains, independent cafes volunteers who will be supporting us over the weekend.

Issue 3 2025 The Vegan | 3

Highlights

Vegan Society staff and Qian Zephaniah on the inaugural Benjamin Zephaniah Day

Nutrition

to the life and legacy of the late Benjamin Zephaniah, an incredible champion of veganism and animal rights. Special thanks goes to Qian Zephaniah for inviting the society to join in this beautiful day.

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The Nutrition Team recently delivered a webinar in collaboration with AYMES medical nutrition company, where they provided professional development and teaching to around 160 healthcare professionals (mainly dietitians) on Recent recipes how to support vegans in clinical practice. We also presented to dietetics and nutrition students at Nottingham We've recently published a vibrant array of seasonal University, delivering outreach on vegan recipes for spring and summer on our website. nutrition and the work of The Vegan These feature a mix of fresh and flavourful Society. dishes from zesty lemon posset and We continue to work with the smoky jerk tofu to an assortment of British Dietetic Association and hearty salads. UK universities offering dietetic For Easter festivities, we partnered courses with the goal of with Kirly-Sue's Kitchen to create a delivering training to current show-stopping meatless meatloaf and future dietitians on vegan which could be the centrepiece nutrition. This follows a survey for any special meal. we recently conducted, In celebration of Eid, we identifying gaps in dietitians’ collaborated with self-proclaimed current knowledge of vegan ‘Tofu King’ Priyansh Parekh to nutrition and their desire for create a plant-based interpretation further training in this area. We of palak tofu, a classic dish, sure to hope that this is another step inspire any home cook. W Ze ea n towards ensuring all dietitians have i Visit vegansociety.com/recipes to find tte jam n nde up-to-date knowledge of how best to e the above and hundreds more, and follow d the first ever B support vegans. us on our social media channels to be the first to know about our latest recipe collaborations.

Benjamin Zephaniah Day We were delighted to be invited to the first ever Benjamin Zephaniah Day, which took place at Brunel University on 12 April. The sun was shining and so was the atmosphere, as the event was filled with the buzz of creativity, community and celebration. Activities such as poetry and music made the day special and memorable and was a meaningful way to pay tribute

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Best of the blogs Have you been keeping up to date with the blogs on our website at vegansociety.com/blog? Lee Hawkins wrote a piece for us all about travelling internationally as a vegan, drawing on his own experiences from the past 20 years. In celebration of our 80th anniversary, we recently shared

Highlights

a piece which includes memories gathered from longtime Vegan Society members and supporters. Learn what inspired individuals to go vegan, how the perception of veganism has changed in the past decades and memorable milestones from the vegan movement.

The Vegan Pod

improve their vegan offering. Order a free copy or use our free email template to contact businesses and explain how they can benefit from improving their vegan selection. Visit vegansociety.com/veganise-town to get started.

Food strategy consultation

Fem ale

Glaze

As the government continues to develop its new food strategy, our Policy A recent episode of our podcast, The Team has worked closely with other Vegan Pod, was titled 'Children’s organisations to develop practical story books – advocates for policy proposals to promote plantanimal compassion?' Authors based food and diets. Polling Tina Newman and Jodie Barchha conducted with our partners has Lang joined host Rachel New as confirmed that 69% of people guests, and discussed the role believe the government should of children’s books in education do more to help people eat more and how they can inspire plant-based food. In May our growing vegans on their journey Head of Campaigns, Policy and to compassion. Research, Claire Ogley, was invited Another recent episode featured to contribute to a government Karin Ridgers, founder of vegan k a round table seeking expert views PR agency Mad Promotions, and P ri tb s i de on the food strategy. We continue to Holly Johnson, editor of Vegan Food cake min by vegan fe work intensively to ensure this critical and Living magazine. They joined us to opportunity to promote healthy, sustainable and discuss how to counter misinformation about compassionate diets is not missed. veganism in the media. You can listen to The Vegan Pod on Podbean, Spotify, Apple or vegansociety.com/lifestyle/vegan-pod. Think you’d Celebrating Pride make a good guest or want to let us know your thoughts on Throughout June we celebrated Pride by showcasing diverse the latest episode? Email podcast@vegansociety.com with voices and experiences from the LGBTQIA+ community. your views. Travel writer Calen Otto shared five destinations that are both queer-inclusive and budget-friendly. Chef Ngwafu Tansie Vegan Towns brought a colourful and delicious dish to the table – rainbow fonio salad. We also published a blog from the Female Glaze Want to join the hundreds of people who are veganising founder, Francis Torello, exploring the powerful intersection their towns? Our free Vegan Towns pack contains a variety of feminism, queer identity and veganism, reflecting how a of materials that local cafes and restaurants can use to vegan cafe can help cultivate a safe and inclusive space.

Get in touch to receive our free Vegan Towns resources

Issue 3 2025 The Vegan | 5

In colourful, sunsoaked Lisbon, the most iconic activity is riding the yellow Tram 28 through the steep streets of the city’s most beautiful neighbourhoods.

6 | The Vegan Issue 3 2025

Travel

EUROPEAN CITY BREAKS Woody River shares six of the best vegan-friendly travel destinations in time for summer Budapest Budapest is a city made for walking. Once two cities, divided by the Danube, Pest is the flat part, and Buda is the hilly part. In Pest, breathtaking buildings abound: Baroque, Neo Classicism, Gothic Revival and Art Nouveau. The Parliament Building is unmissable, as is a riverside stroll to see the poignant memorial ‘Shoes on the Danube Bank’. Vajdahunyad Castle is beautiful (the grounds are free) and houses the Agricultural Museum (£5). For a change of pace, hire a bike and explore Margaret Island. In Buda, the wonders of the Castle District await you: climb up to the castle and the National Gallery, explore the romantic Fisherman’s Bastion (many parts are free) and wonder at the beauty of Matthias Church. Afterwards, treat yourself to one of the city’s relaxing thermal spas (I recommend Gellért, £30). Visegrád Castle makes a lovely day trip (take a train to Nagymaros-Visegrád, jump on the ferry to cross the river and then hike to the castle to view the Danube Bend). Food choices: The supermarkets have well-stocked health food sections, and vegan takeaways are dotted around the city, selling pizza, burgers and wraps (try Las Vegans). For evening meals, try the excellent Napfényes Étterem, which also has a vegan cake shop. Alternatively, head to the 13th District, the quiet streets of which are filled with independent shops, laid-back vegan cafes and jazz bars; Tökmag Vegan Street Food does takeaway soups, burgers and salads, while Fill Good Kézműves Sütöltöde has divine baked delights.

Prague Prague is so beautiful! You could easily spend days exploring the labyrinthine streets of Staré Město (Old Town) and Malá Strana (Lesser Town), admiring the diverse architecture. The Charles Bridge which spans the Vltava River is lined with statues, jazz buskers and tiny craft stalls, while Old Town Square is a hive of attractions, including the Astronomical Clock (£12) and the stunning Gothic Church of Our Lady Before Týn (free). Literary enthusiasts are treated to two museums dedicated to the Czech modernist writer, Franz Kafka, and will also enjoy the fresco-ceilinged Strahov Monastery library. Prague Castle and St. Vitus Cathedral (£15 for both, online) are perched on top of the hill and will fill several hours. Away from the crowds, Kampa Island is more relaxing, as is Letná Gardens or the Baroque Wallenstein Garden. At night, Prague is a haven for jazz (the cellar bar,

Issue 3 2025 The Vegan | 7

U Malého Glena, is my favourite). For day trips, a 40-minute train journey will get you to Karlštejn Castle or Kutná Hora to visit Sedlec Ossuary, a Roman Catholic church decorated with the skulls and bones of 40,000 people. Food choices: For baked goods and cakes, try Krafin or Share Sweet Bar; the latter is also a good choice for light lunches, as is Chutnej. Koko Organic does amazing Vietnamese dishes in the evenings, while Palo Verde is part of a stylish vegan hotel, so serves food all day. Though vegetarian, Maitrea and Lehká Hlava provide plenty of tasty vegan options in stunning interiors.

Barcelona is a city of art, renowned for the unmissable buildings of Antoni Gaudi

Lisbon

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Casa Batlló, Barcelona

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In colourful, sun-soaked Lisbon, the most iconic activity is riding the yellow Tram 28 through the steep streets of the city’s most beautiful neighbourhoods (£2.60 – go early before the crowds). Walkers can while away an afternoon exploring the cobbled lanes and alleyways of Alfama, one of the oldest districts, admiring the pretty painted buildings. If you enjoy bargain hunting, head to the bustling market of Feira de Ladre and stroll among the stalls of crafts, vintage clothing and antiques. For art and architecture enthusiasts, don’t miss the Church of Sao Roque, one of the world’s oldest Jesuit churches (free) or explore the city’s street art (wander for free or join Lisbon Street Art Tours for £16). For beach lovers, take a day trip to one of the following: Praia da Saúde, Setúbal (good for swimming and dolphinwatching – take the train to Setúbal); Praia de Carcavelos, Carcavelos (livelier with lots of sun loungers – take the train to Cascais, get out at Carcavelos); Praia do Ribeiro do Cavalo (wild and remote – hire a car). Food choices: For light lunches, try My Mother’s Daughters and for evening meals, The Green Affair has a great menu with lots of delicious desserts, or treat yourself at the pricier Ao 26 Vegan Food Project. Legumi Sushi Vegan is a very good all vegan sushi place. A Minha Avó is an all-vegan restaurant serving vegan versions of traditional Portuguese food. A trip to Lisbon is incomplete without stopping off at Vegan Nata, selling vegan iconic Portuguese custard tarts.

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Copenhagen Charming, cool and clean: Copenhagen, with its colourful houses and sparkling waterways, has something for everyone. Tivoli Park, though primarily an amusement park, also has beautiful gardens, a Japanese pagoda, a concert hall, a theatre and a food hall with stalls selling cuisines from around the world with plenty of vegan options. The city has a wealth of museums to choose from: the interactive science museum, Experimentarium, and more will entertain you for hours, and there are lots of art museums for every taste – try the beguiling Cisternerne, which hosts immersive naturefocused exhibitions underground within the former water reservoirs. For respite from the streets, you could swim in the harbour baths, kayak the canals, take a boat trip or wander

Travel

For history enthusiasts, Berlin is the place to go. There is The Reichstag Building, the glass dome of which provides a 360-degree view of the city (free, with advance online registration); the Brandenburg Gate, once part of the restricted zone between East and West Berlin (free); the Topography of Terror museum on the former site of the Gestapo headquarters (free); and the Humboldt Forum, housing a national collection of art and antiquities (many exhibitions are free, including the excellent Ethnological and Asian collections). On sunny days, head to Tiergarten, a lovely park with lakes, paddle boats, woodland trails and flower gardens, or Mauerpark, which hosts a flea market on Sundays and is the place to search for vintage bargains; at 3pm head to the popular outdoor karaoke pit or wander the park, listening to local bands. For a break from the city, head to Spreewald – a UNESCO-designated biosphere reserve with a vast network of forest hiking and cycling trails, as well as canoe and kayak hire to explore the wetlands (free entry). From Berlin, it is a one-hour train journey to Lubbenau. Food choices: With so many vegan cake shops, don’t miss Mansfield Park, Vux, Round and Edgy (cookies) and Brammibals (doughnuts). For brunches or light lunches, head to Mana Food or Trivitys. On hot days, go to Green Scoop, a vegan ice cream parlour. In the evenings, choose from Vietnamese (try 1990 Vegan Living or Hum Vegan), Japanese (try IRO Izakaya Vegan or Emira Sushi), Italian (try Gemello for fantastic pizza), burgers (try Swing Kitchen or Yoyo) or for something a bit fancier, FREA is recommended in the Michelin guide.

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Barcelona is a city of art, renowned for the unmissable buildings of Antoni Gaudí, the Catalan modernist architect extraordinaire who had a penchant for colour and natureinspired shapes and textures. Don’t miss Basílica La Sagrada Familia (Catholic cathedral – go very early), Casa Milà, Casa Batlló and the kaleidoscopic Park Güell (various ticket combinations available). For more modernist art, visit the Joan Miró Museum (£13) and the Picasso Museum (£10). If you don’t mind crowds, a wander through the Gothic Quarter is fun, but if you need tranquillity, the botanical gardens are a breath of fresh air (£4). Alternatively, take the cable car for panoramic vistas over the city and explore Montjuïc Castle. To rejuvenate there is a plethora of nearby beaches to choose from, or take a two-hour bus journey to Castellfollit de la Roca where the tiny stone houses cling to the edges of a long, narrow basalt cliff above a peaceful river valley (take Olot-Barcelona per Banyoles from Gran Via 658). Alternatively, explore the winding medieval lanes of Girona with its independent shops, walkable city walls and Madonna Gelateri, a vegan ice cream parlour. Food choices: If you have a sweet tooth, the following are great options: Hanai Vegana Born, La Beneta, The Vegan Corner or Tonka Patisseria Vegana. Crudicakes provides delicious sugar-free, raw desserts. For burgers, Vegan Cat Bar serves them with beer while at Santa Vegana they are

Berlin

Barcelona

accompanied by freshly squeezed juices. In the evenings, Rasoterra or Roots and Rolls are excellent choices, or head to La Perra Verde for plant-based traditional Spanish tapas.

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the sublime botanical gardens. Copenhagen is expensive; to save money, if you’re planning to visit lots of attractions, buy the Copenhagen card. To escape the city, a 45-minute cycle ride will take you to the delightful small town of Dragør, a 30-minute train journey will get you to Hareskoven for a refreshing hike in the forest and the 40-minute train journey across the Øresund Bridge to Malmö in Sweden is a must for Nordic Noir fans of The Bridge. Food choices: For fast food, Souls is a good option, while light lunches of salad bowls, burritos and wraps can be found at Vital Foods. POW Pizza is a tiny all-vegan pizza restaurant. Lanbageriet is a heavenly vegan bakery, as is Kaf, which is also a stylish coffee shop. For evening meals, try Atlas Bar or splash out on a Michelin-starred (yes, and vegan) meal at Bistro Lupa or Ark.

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Rasoterra, Barcelona Issue 3 2025 The Vegan | 9

VEGAN SOULICIOUS Plant-based island desserts from Charlise Rookwood’s new book

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Recipes

BRIOCHE BREAD PUDDING Serves 6

Ingredients ½ cup (95 g) coconut brown sugar ½ tsp ground cinnamon ½ tsp ground allspice ½ tsp salt 2 tbsp chia seeds 2 cups (480 ml) unsweetened plant-based milk 1 cup (240 ml) plant-based cream Unsalted plant-based butter, for spreading 24 slices vegan brioche or potato bread 1 cup (145 g) raisins ¼ cup (20 g) shredded coconut (or swap for pecans or chocolate chips)

Indulge in the rich heritage of my family’s Jamaican bread pudding. Jamaican bread pudding, affectionately called ‘puddin’ ’ by locals, is much more than just a sweet treat – it’s a slice of Jamaican history on a plate. This comforting dessert has its roots in the colonial era but has been lovingly adapted over the years to feature a distinctly Jamaican ﬂair.

Directions In a medium saucepan over medium heat, combine the coconut brown sugar, cinnamon, allspice, salt, chia seeds, milk and cream. Bring this to a simmer and cook it until the sugar has dissolved – this should take 4 to 5 minutes. Set it aside. Butter one side of each slice of bread smoothly and cut each slice into 2 triangles. Generously butter a 1-quart (960 ml) ovenproof baking dish. Arrange a layer of bread buttered-side down in the bottom of the dish. Sprinkle one-quarter of the raisins and one-quarter of the shredded coconut over the bread. Pour one-quarter of the milk mixture over the bread to saturate it. Repeat until you have 4 layers. Press it down softly, making sure that the bread is absorbing the liquid. Allow the pudding to set for at least 1 hour at room temperature. Preheat the oven to 375°F (190°C). Bake the pudding for 45 minutes, until it is nicely puffed and browned on top. A knife inserted in the centre should come out clean. Serve it warm, or allow it to cool and serve chilled. You can make this bread pudding ahead of time and keep it covered in the fridge for up to 4 days. It will slice easily while cold; reheat the slices in the microwave or the oven when you’re ready to eat it.

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Recipes

COCONUT BANANA FRITTERS Serves 4

Ingredients 1 1/3 cups (165 g) all-purpose flour 2/3 cup (80 g) coconut flour (see note) 2 tbsp sugar ½ tsp salt ½ tsp ground nutmeg ½ tsp ground cinnamon 1½ tsp baking powder Neutral oil, for frying 6 bananas (on the riper side) Vegan vanilla ice cream, for serving (optional) 1 tbsp unsweetened coconut flakes, for garnish Agave syrup, for drizzling Chocolate sauce, for drizzling (optional)

These crunchy fried bananas coated in coconut batter are seriously addictive. From the moment you hear them sizzling in the frying pan and smell their irresistible aroma, you’ll be hooked. And just wait until you taste them! The delightful crunch of the batter and the burst of sweetness from ripe bananas are just too good to resist – I can’t help but keep going back for more. It’s as if these golden-brown fritters offer a little piece of tropical heaven in every bite.

Directions In a mixing bowl, whisk 2/3 cup (80 g) of the all-purpose flour with the coconut flour, sugar, salt, nutmeg, cinnamon and baking powder. Slowly whisk in 2 cups (480 ml) water until smooth. The mixture should look like a thick pancake batter. Let it rest for at least 20 minutes. Meanwhile, pour oil into a large pot until it’s 3 inches (7.5 cm) deep and heat the oil to 375°F (190°C) when measured with a deep-fry thermometer. Set a cooling rack on a baking sheet. Slice the bananas in half crosswise. Put the remaining 2/3 cup (80 g) of the all-purpose flour in a bowl and dredge the sliced bananas in the flour. Drop a few of the floured banana pieces in the batter and turn them to coat them fully. Carefully lower them into the oil. Fry the bananas until they are a deep golden brown, taking 7 to 10 minutes, then use a slotted spoon to lift them to the cooling rack. Scoop out and discard any bits of fried batter remaining in the oil before adding the next batch. Repeat this until all the pieces of banana have been fried. Divide the banana fritters among 4 bowls and serve them with a scoop of ice cream, if using, a sprinkle of coconut flakes and drizzles of agave and chocolate sauce, if desired. Note: If you’re looking for an extra-crunchy crust, use coconut flour as called for in the recipe above. However, if you prefer a softer bite, substitute rice flour. Experiment with both options (one or the other – don’t use a mix of the two) to find the perfect crust for your culinary creations!

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Recipes

POUDINE MAÏS (POLENTA PUDDING) Serves 8

Ingredients 1 cup (240 ml) oat milk 1 2/3 cups (300 g) polenta (cornmeal) 1 tsp vanilla extract ½ cup (125 g) coconut brown sugar ¼ cup (20 g) grated coconut, plus more for sprinkling ¼ cup (35 g) raisins (optional) 1 tbsp unsalted plant-based butter Crushed pistachios, for garnish Crushed edible dried rose petals, for garnish

This classic Mauritian dessert is effortlessly simple to make, perfect for enjoying alongside a warm cup of tea. Known as ‘poudine maïs’ in French, it became popular in Mauritius in the 1960s and was frequently sold by street vendors. Today, it’s still a beloved dessert that is enjoyed all year round but especially during the holidays. As a child, I always looked forward to getting a slice at Easter. Unlike similar Caribbean dishes such as ‘cornmeal pone’, which are typically baked, this Mauritian pudding is gently cooked on the stovetop over low heat, allowing the ﬂavours to meld and develop to perfection. The result is a creamy, dense dessert that’s best enjoyed cold. While the classic recipe calls for whole milk, my vegan twist uses oat milk for a creamy and guilt-free indulgence. Experience the ease and yumminess of this cherished Mauritian dessert, celebrating simplicity, tradition and the joy of good food.

Directions Heat the milk and polenta in a saucepan over medium heat, stirring continuously to prevent burning or sticking to the pan, for about 15 minutes, until thickened. Add the vanilla extract and continue cooking until all the liquid has evaporated and the polenta has softened. This should take about 15 minutes more. Add the sugar, grated coconut and raisins, if you are using them, and mix well. Grease a round glass dish 10 inches (26 cm) in diameter with the butter. Pour the mixture into the dish and allow it to set in the fridge for a minimum of 2 hours, or until it is ﬁrm. Traditionally, this pudding is set in a square dish, but I use a round glass bowl, as I like to turn the pudding upside down once it’s set and sprinkle a little extra coconut, crushed pistachios and crushed dried rose petals over the top. Once the pudding has set, cut it into slices and serve it. Leftovers can be kept in an airtight container in the fridge for about a week.

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Join in Join in the j y Tiffin That Ticks All the Boxes! the j y VEGAN

GLUTEN-FREE

MILK & EGG FREE

BRC AA+ ACCREDITED BAKERY

HAND BAKED IN A NUT-FREE FACILITY

Now available from Tesco. Also available from Sainsbury’s, Morrisons, Waitrose and Co-op.

lazydayfoods.com

Anniversary

80 YEARS OF THE VEGAN SOCIETY To celebrate The Vegan Society’s 80th anniversary, we are sharing the story of our journey from a small grassroots organisation to international campaigners and more in our new exhibition

The exhibition is on at the Library of Birmingham

The objects chosen for display exemplify how the society Veganism: Past, Present and Future showcases the origins of and its people are embedded in the everyday – such as The Vegan Society, our impact over time and our goals for a personal diary of Donald Watson, one of our founders, the future. It is on display from Saturday 17 May to Saturday and Vegan Trademark-registered products. Items from 23 August at the Library of Birmingham, on the third floor The Vegan Society’s archive, which have not been in The Gallery. The exhibition is open during library on public display before, are available to view. opening hours: Monday to Saturday, 11am–5pm. These include Watson’s wartime ration The library and exhibition are closed on book and photographs of friends Sundays and Bank Holiday Mondays. and family. A highlight of the show Visitors will discover how the society is the letter exchange between started 80 years ago, learn more Watson and Irish playwright and about our founders and how long-term vegetarian, George their mission lives on today and Bernard Shaw. Former Vegan educate themselves about the Society Ambassador, Benjamin impact of veganism on health, Zephaniah, features in the animals and the environment. show with his catchy song Vegans can uncover more about about vegan pride, ‘Love the the society, while non-vegans Life’. Birmingham’s historical will be inspired by messages to connection to the ethical food improve the world around them by movement in the 19th century is understanding the impact of their also highlighted. choices. The show is informative, on The development of the exhibition impactful and suitable for all ages ats W al d has been a collaborative process led by through the inclusion of fun activities and Co-Founder Don our curator, Harjeet Kaur. Contributions have films. come from The Vegan Society and our volunteers, as well as the exhibition hosts: the Library of Birmingham and Creating the exhibition the Wolfson Archive. Significant contributors, Dr Matthew The exhibition is structured into three sections: past, present Melsa from the Open University and Kate Stewart from the and future, to tell the story of the society and veganism in University of East Anglia, shaped the archival content on the UK. In this way, veganism is shown to be an increasingly display in the show. We have worked closely with awardpopular movement which is becoming ever more accessible winning exhibition designers, Creative Core, to bring an ecoand achievable. The show also raises awareness of the friendly show to fruition. difference people can make through their everyday choices.

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Anniversary

Bringing veganism to life

opened by the Lord Mayor of Birmingham, Councillor Zafar Iqbal, and attended by an enthusiastic and diverse audience. The society’s work to break down barriers for the vegan Guests were welcomed with speeches from the society’s community and share the vegan mission is emphasised new CEO, Libby Peppiat, and Chair of Trustees, Jenifer Vinell, through short campaign films. Our latest campaign, The both reflecting on the organisation’s enduring legacy and Future is Vegan, is also part of the show. The future aspirations. audience will see an uplifting digital A poignant moment came with a lecture by projection of a possible vegan future, Qian Zephaniah, wife of the late Benjamin encouraging them to reflect on Zephaniah, a cherished ambassador of the world they wish to live in and the society. Qian movingly conveyed discuss what they have learned Benjamin’s belief that justice for from the exhibition. humans and non-human animals There is a range of fun is inherently interconnected. The activities that adults and evening’s keynote lecture was children can get involved in, delivered by Dr Matthew Melsa, who making the exhibition great provided an engaging overview of the for families. Children can society’s 80-year journey, culminating take part in a ‘food sorting in a beautiful vision for the future of game’ based on the Vegan veganism. Eatwell Plate or become little Following the formal proceedings, chefs at our kitchen station and attendees enjoyed a drinks reception and learn how to make a delicious and an opportunity to explore the exhibition. nutritious meal. There is also the The evening was a fitting celebration of the opportunity to see the evolution There is a range society’s roots in Birmingham and its global of vegan food from wartime to impact, leaving all who attended deeply of fun activities that today with a food comparison inspired. game. Visitors can even try out adults and children can ‘The Future is Vegan’ visualisation Have you visited our exhibition? Email get involved in, making with a virtual reality headset. The editor@vegansociety.com and share your virtual reality experience is free and the exhibition great thoughts. will be available to audiences on for families. Saturday afternoons, between 2pm and 4.30pm, throughout the exhibition. There is also a resource area with material from The Vegan Society and from the library to encourage further reading.

Launch event On Friday 6 June, the Library of Birmingham was host to the official launch of our exhibition. The event was formally

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Volunteers

VOLUNTEER OF THE SEASON Meet Eloise, our Celebrity Partnerships Volunteer

Tell us about your vegan journey. I have been vegan since the beginning of 2020, having been vegetarian for 18 years before that – honestly, my biggest regret is that I didn’t go vegan sooner. I did Veganuary a couple of times before going vegan, and I found each time that there were fewer non-vegan things I was going back to. I also got involved in the vegan community on Instagram, which helped me find loads of new products, businesses and recipes.

What made you want to volunteer for The Vegan Society? I am passionate about veganism, and I wanted to use my time and skills to assist the work The Vegan Society does. I saw a post on LinkedIn advertising the role. It sounded interesting, so I applied, and here we are!

Tell us a bit about your role as Celebrity Partnerships Volunteer. It's a really exciting role where the aim is to connect with celebrities and influencers to help spread the word about The Vegan Society. So far, I've been creating a database of influential vegans and have produced lists of people who could be contacted for specific articles or events. I'm looking forward to seeing a finished piece or event where the people I've contacted are involved.

What do you enjoy doing in your spare time? I think I have too many hobbies to list – I love live music and

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festivals, travelling, reading and searching for bargains in the charity shops. Recently, I learned to crochet, which is fun when you have four cats chasing your yarn around! I also help out at local vegan markets (shout out to Sparkle Vegan Events) and spend quite a bit of time volunteering.

Why is volunteering so important to you? I think if you have the time, everyone should consider volunteering. Not only is it really rewarding, but you also get to meet lots of new people and gain new skills. I have been running a local Brownie unit for 11 years, which involves planning fun and educational activities, arranging trips, liaising with parents, budgeting and of course making sure the girls get those all-important badges for their sash. I have also had various roles within my local branch of Cats Protection since 2013, including fundraising, home visiting, publicity and a very brief stint as an emergency fosterer.

Tell us something surprising about yourself. I am obsessed with broccoli – I even have a tattoo of it.

Tell us about something you are looking forward to. I’m about to go on a three-week holiday to Japan, which I’m incredibly excited for, and of course, I’ve created a spreadsheet with all the vegan restaurants I want to visit. I’m also planning to do some volunteering for The Vegan Society at Vegan Camp Out this year – it will be my first time, so I can’t wait!

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Promotional feature

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Spoon Cereals Porridge has had a serious upgrade with Spoon Cereals’ Super Oats Porridge. Spoon has crafted a nutritious, delicious blend of gluten-free oats, upcycled oats (a byproduct from oat milk) and UK-grown chia seeds to create a porridge that is not only tasty but also does its bit for a more sustainable food future. Spoon Cereals use regenerative farming and strive for lower-impact food production by working directly with local, plant-based ingredient suppliers, helping you to reduce your breakfast impact on the environment. Spoon also has a range of cereals that are certified with the Vegan Trademark, including Spoon Cinnamon + Pecan Granola, as well as their Spoon x ManiLife Peanut Butter Granola. Available at Morrisons, Waitrose, Ocado.com, Amazon.co.uk.

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MEMBERSHIP Star Letter I wanted to send this letter to you in response to a recent article in The Vegan magazine (Issue 1, 2025). Having just read the “Language, stories and persuasion” article by Natalie Braine and Rob Udale, I admit I really needed to revisit this subject. Recently I have been feeling frustrated and somewhat socially vulnerable when mixing with non-vegans, because of their constant questions about my ethical vegan lifestyle. This article clearly articulates why people react the way they do and has given me helpful tips as to how to reframe my communications going forward. So, a very big thank you for the guidance given in the article. It has genuinely energised me! Jules Hunt

Congratulations to Jules, who has won a copy of My Vegan Kitchen by Dunja Gulin. Next issue’s winner will receive a case of six units of Quinola’s ready-to-heat quinoa pouches, in their preferred flavour. Send your letters to editor@vegansociety.com or our usual postal address.

Membership news Exhibition event Thank you to all members who attended the private exhibition view of our 80th celebratory exhibition at the Library of Birmingham on 6 June. It was wonderful to see you there!

Our third member-only nutrition webinar Our in-house dietitian team is continuing to deliver memberexclusive webinars. In our next webinar on Tuesday 19 August, the topic will be ‘Nutrition for Older Vegans’. You can find recordings of past webinars in the Nutrition Hub in the Members’ Area of our website, as well as the questions and answers from each session.

Events 2025 The team is excited to be attending the following events this year. Please do come and say hello and pick up some goodies from our Trademark holders when you do our quiz. • Vegan Camp Out Bygrave Woods, 28 August to 1 September • FARS Animal Sanctuary open day Warwickshire, 9 August • Vegan Life Live Alexandra Palace, 17–20 October Qian Zephaniah at our private exhibition view

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Membership

Discounts

Annual General Meeting 2025

In return for becoming a member of The Vegan Society and supporting our work and campaigns, we offer 10% off our multivitamin VEG 1 and over 100 third-party discounts. This includes the ever-popular 10% off at Holland & Barrett, which you can claim by showing your membership card in-store or using code vegan10 online. This summer why not:

The 2025 AGM of The Vegan Society was held on 28 June online via Zoom. Thank you to all the members who took part in the voting process and to those who attended the AGM and contributed to the discussion. Your time is greatly appreciated. We are grateful to all the candidates who stood for election to the society’s Council. It was good to have such strong candidates and to be able to hold a competitive election. There were five candidates for four vacancies on Council and the society is pleased to welcome Nisha Anhu, Ben Day, Jacob Warn and Darren Kenny to the Council of The Vegan Society. We also thank Jenifer Vinell, retiring trustee and Chair of Council, for her long service to The Vegan Society’s Council and her invaluable contribution over the last ten years and send our best wishes to her for her future activities. The society’s new Chair of Council is Paras Shah who has served on Council since October 2023 and as Treasurer since November 2023. Both motions to the AGM were passed. The full breakdown of results of the AGM can be found in the members’ area of the website when logged in as a member on the 2025 AGM page. This is accessible once you log in to your online membership account. If you would like help to access the results or don’t have internet access, please contact membership@vegansociety.com or call 0121 8279 905.

• Take advantage of 20% off at Green People to purchase your organic suncream. • Try out Alternative Stores and support small vegan businesses with 5% off. • Enrol in a vegan cookery course, with 10% off all courses at The Vegan Chef School. • Discover vegan recipe kits with 50% off your first box at Grubby.

Members’ Area In the Members’ Area of our website (at vegansociety.com/my-account) you can explore all the member discounts as well as other exclusive memberonly content. Please contact us if you have any problems accessing your account.

Contact us By email at membership@vegansociety.com, on the phone on 0121 523 1730 or write to us at Donald Watson House, 21 Hylton Street, Birmingham, B18 6HJ.

Councillor Zafar Iqbal officially opening our anniversary exhibition

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NUTRITION THROUGH ADDITION Healthy eating doesn’t have to be boring, and, despite what we are often led to believe by the media and diet culture, achieving good nutritional health is as much about the foods you add in as the ones you take away. This is particularly true of vegan diets, which can contain an abundance of nutritious foods such as beans, pulses, nuts, seeds, wholegrains, fruit and vegetables. Studies indicate that eating more of these foods is good for our health – lowering our risk of developing long-term health conditions such as diabetes, cardiovascular disease and some cancers. Enjoying what we eat is also an important part of our relationship with food. With this in mind, I’m sharing some of The Vegan Society teams’ favourite ways to embrace ‘gentle nutrition’. This principle encourages us to eat the foods we most enjoy whilst incorporating additional nutritious ingredients to create a balanced, sustainable way of eating that focuses on addition, not restriction.

Nuts and seeds Shelled hemp is one of my favourites. It boosts my omega-3, protein and magnesium intake. I sprinkle it on porridge or overnight oats, add it to flapjacks or shake some over savoury food such as soups, stir fries and salad. Adding hemp seeds to your dishes is a great way to make sure you’re getting a regular source of omega-3, a type of essential fatty acid that supports our brain, eye, cardiovascular and immune health. Our bodies can convert plant-based alpha-linolenic acid (ALA) found in hemp seeds, chia seeds, linseeds and walnuts into longer-chain omega-3 fats including EPA and DHA. I like to top my salads, avocado toast, pasta dishes and tofu scramble with mixed seeds or add a handful of nuts alongside a less nutrientdense snack.

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Nutrition

Not only does a handful of nuts provide valuable fibre, healthy unsaturated fats, protein and micronutrients such as Vitamin E and magnesium, they can also make a snack more satisfying. I enjoy snacking on fresh fruit, but it doesn’t keep me full for very long. Recently I’ve been adding a few Brazil nuts on the side – this has really helped to level out my hunger, as well as providing a valuable source of selenium. Another great choice would be almonds, which contribute towards daily calcium intake.

Protein boosters Edamame beans from the freezer are super easy to throw into a stir fry or salad for extra protein. This is one of my favourite hacks too, and you’ll always find a bag of edamame in my freezer. Not only are they cheap to buy in bulk, but you don’t even have to defrost them before adding them to curries, ramen, risotto or pasta. Each half cup (80 g) serving provides 9 g of protein, containing all nine essential amino acids, fibre, a range of vitamins and minerals and phytochemicals such as isoflavones. Making creamy sauces using silken tofu for added protein. Silken tofu is underrated. I always have a carton ready in my cupboard; it’s very versatile and each 100 g serving contains 8 g of protein. My favourite ways to use it are for scrambled tofu (I blend it and pour it into the pan with fried firm tofu to get a lovely mix of textures) or combining it with seasonings such as garlic powder and nutritional yeast to make a base for a protein-rich ‘alfredo’ sauce.

In nooch we trust Last but certainly not least, fortified nutritional yeast was highlighted as a way to add savoury flavour to dishes as well as a boost of protein and vitamin B12. Vitamin B12 is not naturally found in plant foods and is needed for important chemical reactions in our bodies, which means that vegans need to ensure regular intake through fortified foods and/or supplementation. Personally, I use a combination of both. Nutritional yeast! I like to use it as a parmesan alternative on Italian-style dishes, and to add flavour to my scrambled tofu, but I know some people use it as their secret ingredient in cheezy sauces. I definitely use nutritional yeast for all of the above! I've recently also started making a savoury ‘crumb’ to sprinkle on soups, pasta and risotto made with nutritional yeast, leftover bread and mixed herbs lightly pulsed in a blender to add a layer of texture and flavour to these dishes. It adds to the ‘satisfaction factor’ of these dishes for me, as well as providing additional nutrients.

In summary Adding nutrient-dense foods to your favourite meals and snacks is a great way to support your health whilst enjoying what you eat. Check out our meal-planning checklist and nutrient web pages at vegansociety.com/nutrition for more inspiration on meeting your nutritional needs. What are your favourite additive nutrition tips? Email them to editor@vegansociety.com for the chance to be featured in our Letters page.

Super smoothies Several team members mentioned smoothies, and I wholeheartedly agree! A well-planned smoothie can contribute towards your five-a-day, provide slow-release carbohydrates, a source of protein, healthy fats and a multitude of micronutrients. Add oats to smoothies to stay fuller for longer and for extra protein and fibre.

Put cacao in smoothies for a magnesium boost and for that dessert feeling. These tips really highlight how adding ingredients can make a meal more nutritious and luxurious. I like to base my smoothies on fortified soya milk to make sure I’m getting a portion of calcium-rich food first thing in the morning. I then add frozen fruit, protein powder and linseeds for omega-3. This sets me up well for the day, ticking several nutritional boxes.

Fortified nutritional yeast was highlighted as a way to add savoury flavour to dishes as well as a boost of protein and vitamin B12.

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Nutrition

SUPERCHARGED OVERNIGHT OATS Serves 1 This breakfast is not only reminiscent of a black forest gateau but is also easy to make and full of nutritious ingredients. It provides a rich source of calcium, magnesium, soluble and insoluble fibre, omega-3 and protein to start your day off right.

Directions Mix the dry ingredients together in a bowl or jar. Add the soya milk and yogurt and stir well before adding the cherries on top. Leave it in the fridge overnight and eat it cold the next day.

Ingredients 40 g porridge oats 1 tbsp cacao powder 2 tbsp chia seeds 120 ml unsweetened, fortified soya milk 2 heaped tbsp plain soya yogurt ½ cup (~80 g) fresh (pitted) or frozen cherries

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Nutritional information kcal 380 fat 15 g sat fat 2.8 g carbohydrates 37 g protein 16 g salt 0.25 g fibre 17 g

Article and recipe by Emily Angus. Photography by Hannah Hossack-Lodge domesticgothess.com

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Eating is a deeply social activity. From a young age, our food preferences are influenced by the dietary choices of group members, and families who live and eat together need to coordinate their eating activities in ways that build and maintain social harmony.

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Deep dive

VEGANISM AND FAMILY DYNAMICS Psychologists Dr Rebecca Gregson and Dr Jared Piazza from Lancaster University discuss why going vegan isn't just a personal choice – it's a family affair Navigating plant-forward transitions For many, the decision to reduce or eliminate animal products is a deeply personal one. Plant-forward eaters may be motivated to help animals, the planet and/or simply want to live healthy lives. These reasons for practicing a plant-forward diet undoubtedly matter for guiding a person’s dietary choices. Yet not everyone who takes up a plant-forward diet sticks with it. A growing body of research suggests that factors related to a person’s social environment may be just as crucial for understanding dietary commitments. Eating is a deeply social activity. From a young age, our food preferences are influenced by the dietary choices of group members, and families who live and eat together need to coordinate their eating activities in ways that build and maintain social harmony. When it comes to plant-forward transitions, how families respond to and resolve potential tensions may impact directly on a person’s prospects for success. In a recent study, we sought to explore how family responses impact on plant-forward eaters’ dietary commitments. The paper, ‘Navigating family dynamics in the transition to a plant-forward diet’, is published in The Journal of Social Psychology. One aspect of the family environment that we were particularly interested in its relational climate. Relational climate relates to two principal dimensions: cohesion, or how emotionally connected (vs. detached) family members are, and flexibility, or how flexible (vs. rigid) the leadership roles are within a family when it comes to decision making.

What we did In the study, we followed 84 individuals undergoing a plantforward transition over a month-long period. We collected measures related to their meal choices, dietary goals and commitments, their household’s relational climate and their experiences of social support and tensions around eating.

Photography: Jo-Anne McArthur / We Animals Media.

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Deep dive

To capture the nuances of participants' day-to-day experiences, we employed a method called ‘experience sampling’ – where participants use their smartphones to report their thoughts, feelings and behaviours in real time. Over a two-week period, participants were prompted to complete a series of daily surveys delivered to their smartphone. This included diary entries where participants detailed the interactions that they had with their family regarding their diet, as well as daily food logs and numeric ratings of daily support, coordination and tension. These daily insights were supplemented by a series of surveys which took place at the start of the study, immediately after the experience-sampling period and two weeks later. These surveys were designed to track changes in key metrics such as animal product consumption, goal achievement and commitment over time.

Negative family reactions We obtained over 500 diary entries, detailing both positive and negative interactions with close loved ones. Contrary to lay expectations, reports of tension were surprisingly low – with just 25% of diary entries indicating a negative run-in with family members (eg, “we fought over food today”). In fact, it was more common for participants to report an absence of tension (eg, “there was no tension”, 48%). When tensions were reported, it was common for this to be instigated by siblings and male family members who would tease or mock the plant-forward eater (“my sister laughed that I couldn’t have tuna ... jokes about me eating differently are very common”). Tensions also emerged regarding concerns over practical issues – for example, the additional time and cost needed to prepare multiple or plantbased meals (“they continued to suggest that being vegan was so much more expensive”). Very rarely did family tensions result in outright conflict (“bad bad day ... we fought about food”). Rows and hostile debates were, however, more common for families who reported rigid relational climates, suggesting that a general unwillingness to adapt may explain why families struggle to respond positively to dietary transitions. The experience of tension, even just the anticipation of it, was undeniably upsetting for plant-forward eaters, arousing feelings of anger, guilt and sadness. Many participants reported feeling divided by competing motivations: a desire to maintain familial harmony at the expense of their dietary commitments (“I felt guilty for wanting to eat it, felt guilty at the thought of not eating it since he [father] made all this effort”).

Conflict resolution and avoiding future tension The relatively low levels of tension reported in the study may have been the result of participants engaging in pre-emptive tactics to avert future frictions. In the daily diary entries, many participants reported being strategic about how they navigated shared mealtimes, in order to appease any potential tensions. For example, one participant explained: “I shouldn't make things difficult for people around me and just eat what I'm given and compromise my beliefs”. 32 | The Vegan Issue 3 2025

Compliance was a common peace-keeping strategy reported by participants. It involved actions such as eating what was served and omissions such as not voicing one’s plant-based preferences. While compliance often helped to preserve the status quo and relational harmony within the household, it was, of course, at odds with the participant’s own dietary goals (“it’s particularly disheartening to know that my own wishes will always be subsumed by my family”). In cases where participants were less willing to comply with the eating norms of the family, they created ‘microgeographies’ within their households – eating at different times or in different locations. Micro-geographies have been previously documented by Dr Richard Twine, in interviews with vegans about their social lives. Like compliance, microgeographies can help families mitigate tension. However, such tactics can quietly fragment family life, replacing shared rituals with isolated routines. Indeed, many participants expressed dissatisfaction with these individualist ‘withdrawal’ strategies because of the social disconnect they seemed to create. A more positive means to reduce tension involved the use of meat substitutes to aid in the coordination of disjointed mealtimes. One participant explained how meat substitutes allow families to share mealtimes, while also catering to individual preferences: “We had fajitas for tea, which can be easily made vegan, my family had chicken, and I had vegetables”. Dr Nathan Clay has referred to faux meat and dairy products as a means of ‘palatable disruption’ – allowing individuals to adopt non-normative habits, while simultaneously preserving the status quo.

Family support and relational climate In stark contrast to the occurrence of tension, support was relatively more common. In approximately 55% of all daily diary entries, participants indicated that their family had shown support for their plant-forward pursuits. Support was both tangible (“my mum got me vegan croissants for breakfast which was very kind”) and emotional (“I feel supported in my goals”). Crucially, we found that the level of family support was strongly linked to the family’s relational climate. The relational dimension of cohesion was particularly valuable. Participants from families with balanced levels of cohesion – that is, not too high (total interdependence) nor too low (total independence) – were those most likely to receive support. But you can have too much of a good thing. Participants from highly cohesive or ‘enmeshed’ families, where everyone is deeply involved in each other’s choices, were less likely to report support and instead were more likely to report elevated levels of tension. In these families, deviating from established food norms could be perceived as a form of betrayal rather than a personal preference. Importantly, supportive family environments proved critical for success. One participant explained: “It’s really helpful having a supportive family when attempting to reduce meat consumption because it makes it easier to commit to the idea”. Participants who felt backed by their families were more likely to reduce their consumption of animal products

Deep dive

over time, and achieve and stay committed to their goals. By contrast, those who experienced more tension were more prone to falling short of their goals and often resumed eating animal products two weeks later.

Recommendations and final thoughts

So, what can we take from all this? For individuals navigating the complex social terrain of family mealtimes, we have three recommendations: Be visible. While it may feel safer to downplay your dietary A hopeful message preference and ‘self-silence’, full compliance with the Interestingly, we found evidence that plant-forward eaters established eating norms of the family is counterproductive might be influential actors of change for their households – for all members. Further, other research by Dr Jan Willem providing a source of inspiration for others to reflect on their Bolderdijk and Dr Gert Cornelissen, has shown that staying eating habits. One participant explained: “I talked with my silent about your vegan diet can have wider implications mother about what I was planning on achieving; she seemed such as perpetuating the idea that vegan diets are niche and pretty supportive and wanted to do the same”. unpopular. Instead, be visible and make your plantInstances of inspiration like this represent forward preferences known, where possible. a form of minority influence – the idea Get involved. Avoiding shared meals that an individual or small group of may seem like a good workaround to innovators can shift broader social avoid social tensions, but long-term norms. A growing line of research success often hinges on maintaining is starting to confirm that plantsocial bonds. The authors of the forward eaters can act as a Dynamic Model of Moralised source of minority influence Social Change urge that in order within their social networks. to encourage others to adopt For example, research led more favourable attitudes and by Dr Rosaly Severijns found behaviours, minority individuals that living with someone must be seen as part of the who follows a plant-forward wider societal group, not simply diet predicts a reduction in in opposition to it. Hence, rather animal product consumption 12 than retreat from others, find months later! ways to adapt family traditions to This would suggest that accommodate plant-forward eating. individuals who pursue plant-forward This might mean pursuing ‘palatable diets have the potential to double disruption’ and allowing others We found evidence their impact, by encouraging even to gradually warm to the idea of that plant-forward just one other person to reconsider replacing animal products. their attitudes towards animal Share your experience. If you eaters might be influential products. If there are roughly are like many of the participants actors of change for their 1.3 million vegans in the UK and in the study who were fortunate every one of those individuals to receive a warm reception from households – providing a encourages one other person family members, do not be afraid source of inspiration for to reduce or eliminate animal to share this with others – friends, products from their diet, that’s a others to reflect on acquaintances and work colleagues. potential 2.6 million people engaged Doing this will likely help to reduce their eating habits. in change. Multiply this by every plantthe stigma that plant-forward diets are forward eater in the world – that could be extreme or unpopular, helping to remove a pretty sizeable proportion of the population the social barriers that often stand in the way eating better and more sustainably. of change. These ideas echo emerging theoretical perspectives, for On a final note, the onus for change is not just on the example, the 'Dynamic Model of Moralised Social Change', individual. Campaigners, health professionals and policydeveloped by Dr Madeline Judge and colleagues. This theory makers can all think beyond the individual and consider the proposes that moral innovators, such as plant-forward larger social ecosystems in which food decisions are made. eaters, can influence others close to them to adopt more Interventions that support entire households to shift together plant-forward attitudes and behaviours, even just indirectly. – for example, through education, access and visibility – are Over time, and as change spreads outwards through social more likely to produce lasting dietary change. networks, this can have a ripple effect that can catalyse As our findings illustrate, diets do not change in isolation. “societal tipping points” whereby meat-centric eating norms They are shaped, sustained and sometimes undone by the are supplanted by plant-forward ones. people we dine with. Individuals can make a positive impact Hence, if plant-forward eaters receive the appropriate on their households, but family environments, too, can support for maintaining their diet, they may be important facilitate or impede the path to a more sustainable food actors for societal change. system.

Issue 3 2025 The Vegan | 33

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Feature

SOBER-CURIOUS VEGANS Why more people are giving up alcohol

For a substantial section of people today, drinking alcohol is holding less and less appeal. Far from living up to the stereotype of Brits being hard drinking and rowdy, today’s young people are rejecting this tired old image and are creating a movement that’s much less about the old cycles of escapism. A recent YouGov poll found that 39% of 18–24-year-olds don’t drink alcohol and are completely sober.

Health and wellness The biggest reason for this is a younger generation who are more health conscious than their peers. There’s also the fact that our choice of drinks in bars and restaurants now includes more options for staying sober than ever before. But it’s not the only reason. “I've maintained sobriety for four years because my decision grew from a deep personal wish to live in a more intentional and mindful way,” says Grace Carter. “I decided against dulling my senses anymore because I refuse to engage with a culture that places too much value on excess.” This idea of being more present and less concerned with overindulgence is part of a wider movement towards wellbeing. When it comes to being vegan and considering giving up alcohol, or never beginning a journey with alcohol in the first place, there are some intimately tied reasons and benefits. “My experience of sobriety closely aligns with my vegan lifestyle. The foundation for both practices

lies in compassion while maintaining mindfulness and the deliberate rejection of disconnection from the surrounding world,” says Grace. “Veganism made me examine my consumption habits thoroughly, but sobriety broadened this critical perspective even further.”

A deeper journey It's worth pointing out that the sober-curious movement isn’t reserved for the younger members of society and plenty of older drinkers are giving up the booze. “For me, choosing sobriety was part of a deeper journey of coming home to myself,” says Moon Onyx Starr, a self-empowerment expert. “In my 20s, I was constantly seeking validation – chasing highs, numbing pain and making choices that were out of alignment with who I really was. I was choosing social norms over my true self and alcohol was part of that cycle. I hit a point in my early 30s where I knew something had to shift, not just externally but internally.” And for many people that’s the crux of it. A move towards a healthy, mindful, more peaceful way of life can include sobriety and veganism, and for some the two fit together perfectly. “Both choices come from the same place for me,” says Moon. “A deep desire to stand up against social norms that do not align with my inner truth or values and to live with integrity, to be kind to myself and others and to honour my mind, body and spirit.”

Issue 3 2025 The Vegan | 35

Feature

Mocktail recipes for sober vegans

FROZEN MARG MOCKTAIL Ingredients

Directions

1 tbsp golden caster sugar 1 tsp coriander seeds 100 ml boiling water 1 tsp cider vinegar ¼ tsp vanilla extract 75 ml lime juice 200 ml coconut water Ice cubes Slice of lime to garnish

Put the sugar and coriander seeds in a heatproof jug or bowl and pour the boiling water over them. Leave for 15 minutes, or until the mixture is room temperature, then stir in the cider vinegar and vanilla. Sieve the mixture and add the lime juice, then pour it into a freezer box or ice cube tray. Freeze the mixture for 2–3 hours. Then transfer the frozen cubes into a blender and add the coconut water and a handful of ice cubes. Blend until the drink is smooth and slushy. Tip it into two tumblers or margarita glasses and garnish with a slice of lime.

VIRGIN PINA COLADA Ingredients

Directions

100 g dark brown muscovado sugar 200 ml water 5 black peppercorns 5 cloves 1 cinnamon stick 150 ml pineapple juice 50 ml coconut milk 25 ml lime juice Ice Pineapple cubes to garnish

Place the dark brown muscovado sugar and 200 ml water in a saucepan, stir well and heat gently until the sugar has dissolved. Add the black peppercorns, cloves and cinnamon stick, and bring to the boil. Turn off the heat and leave until cold. Sieve the mixture and set it aside in the fridge. Pour the pineapple juice into a tall glass and add the coconut milk and lime juice. Stir, then fill up the glass with ice and add 25 ml of the syrup. Garnish with fresh pineapple cubes.

ZESTY GINGER PASSION MOCKTAIL Ingredients

Directions

½ cup fresh passionfruit pulp (or juice) 1 tbsp fresh ginger juice Juice of 1 lime 1 tbsp agave syrup or maple syrup (optional) Ice cubes Sparkling water Mint leaves and lime slices for garnish

In a shaker mix the passionfruit pulp, ginger juice, lime juice and agave/maple syrup. Shake or stir well. Pour over a glass filled with ice. Top with sparkling water. Garnish with mint and a slice of lime.

By Samantha Priestly

36 | The Vegan Issue 3 2025

Events

EVENTS Veganism: Past, Present and Future exhibition Saturday 17 May – Saturday 23 August (during library opening times) The Gallery, Floor 3 of the Library of Birmingham, Centenary Square, Birmingham, B1 2ND vegansociety.com/events

Self-catering holiday retreat for Vegans on the Yorkshire coast

Kittiwake Cottage, Bempton Newly-renovated. Well-equipped. Characterful. Private garden. Sleeps up to 5+. Peaceful location. Tel 07974 690210.

1 mile from Bempton Cliffs Nature Reserve. Near beautiful beaches, coves, seals, countryside & resorts.

Scotland (Paisley) Vegan Festival

Book at www.kittiwakecottagebempton.co.uk

Saturday 12 July (10.30am–4.30pm) Paisley Lagoon Sports Centre, 11 Christie Street, Paisley, PA1 1NB veganeventsuk.co.uk/scotland-vegan-festival

VegOut West Festival Saturday 12 July (starts 9am) – Sunday 12 July (ends 9pm) Scolton Manor Park, Bethlehem, Haverfordwest, Pembrokeshire, SA62 5QL tickettailor.com/events/vegoutwest

WANT TO ADVERTISE HERE?

Cheltenham Vegan Market Sunday 13 July (10am–3pm) Promenade, Cheltenham, GL50 1LE veganfairs.co.uk

For advertising in The Vegan, contact Wendy Kearns at: advertising@vegansociety.com

Devizes Vegan Market Saturday 19 July (10am–3pm) The Market Place, Devizes, SN10 veganfairs.co.uk

Freedom Fields Festival Friday 25 July (3pm–9pm), Saturday 26 July (10am– midnight), Sunday 27 July (10am–6pm) The Farm Animal Sanctuary, Manor Orchard Farm, School Lane, Middle Littleton, Evesham, WR11 8LN sparkleveganevents.com/freedomfieldsfestival

Welsh Vegan Festival Sunday 10 August (10am–5pm) Tramshed Cardiff, Clare Rd, Cardiff, CF11 6QP facebook.com/events/3927462344192896

Cirencester Vegan Market Sunday 21 September (10am–3pm) 34A Market Place, Cirencester, GL7 2NW veganfairs.co.uk

Vegan Camp Out 29 August – 1 September Bygrave Woods, Hertfordshire, SG7 5JX vegancampout.co.uk

Vegan Party Conference Saturday 4 October (10am–7pm) Kensington Town Hall, Hornton St, London, W8 7NX vegfest.co.uk/vegan-party-conference-2025

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www.peasholmpark.co.uk Issue 3 2025 The Vegan | 37

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Reviews

REVIEWS

Food for Thought documentary, reviewed by Parisha Vaja There are certain questions that often arise when a film about going vegan is released. Is it unrelatable to the vast majority? Will it be a gory watch? How will it unite an audience seemingly doomed to discord? In Food for Thought, an incredibly self-aware, emotive and insightful documentary, we may have found our balance. Produced by, and starring, actor Dan Richardson and filmmaker Giles Anderson, the film celebrates positive change for both human and non-human animals. It helps to communicate that, in reducing meat intake, people doing what they can rather than an all-or-nothing approach, is good progress. It also recognises vegans’ fear of ‘social out-casting’ where meat-eating is culturally and historically a social experience. And yet, the documentary retains an underlying sense of the need to do more, be more, feel more. With literally no time to lose in the effort to thwart speciesism, it features the groundbreaking, yet little-known facts, that absolutely bear repeating. On all fronts, it seems veganism has an answer for everything – and that is what is documented. That the film was released over two years later than intended (pandemic setbacks), does not altogether disfavour it. Following a string of what some may consider quite ‘hard sells’, such as slaughter-heavy documentaries Earthlings and Dominion, Food for Thought goes back to basics. Its approach is no less valid today because, for many, the very basic questions about veganism still need answering. Perhaps the most notable scene is one in which we watch Richardson watching slaughterhouse footage. It shows that we do not need to pull out every gruesome stop to

convince others that meat is murder – we gauge it entirely in Richardson’s emotional reaction. Food for Thought is not just ‘another film for vegans’. It’s one to be shared and celebrated far and wide. It is now available to watch for free on YouTube.

Nero: The Brave Little Bull by Jodie Barcha Lang (@greenvegan1), illustrated by Karolina Melolepsza, reviewed by Laura Buchenlicht Nero: The Brave Little Bull is a children's picture book benefitting FARS Sanctuary (Warwickshire) and The Retreat Sanctuary (Kent). Over 18 pages, the book tells the true story of how Nero was rescued and how he found his home and new family at The Retreat Sanctuary. What I love about the story is that it's told from Nero’s perspective. Despite being narrated in the third person we see everything through his eyes, which beautifully shows us that little cows are just like little human and other animal children – they miss their mothers, get scared and love music and making new friends. In this way, it is very easy for children to relate to Nero, and for older people it is a powerful way of overcoming speciesism. The pictures have the same effect – simple, realistic and with a childlike naivety and playfulness, yet powerful in their symbolism and capacity to transfer emotion. For example, one page is a close-up of Nero’s eye gazing through a hole in a shed, and another has dark clouds gathering overhead. But after he is brought to the animal sanctuary, the sky clears up again. At the end of the book there are many photos of the real

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Reviews

Nero and his found family, as well as some information about the sanctuaries, adding to the sense of dealing with a true story and satisfying the curiosity of the reader. This book is an excellent gift for small children, offering them an authentic connection to calves, without being neither traumatising nor using the illusion of the ‘happy farm life’ that is so prevalent in children's media. Nero will no doubt move and inspire many hearts.

Human, Animal by Seth Insua reviewed by Violeta Pereira Set in the English countryside, against the backdrop of a small dairy farm, Human, Animal revolves around the Calverts as they struggle to keep the family Th business afloat – and try to keep the er eal family together – amidst the tensions Nero and challenges of a changing world. George Calvert is a dairy farmer. His younger son, Tom, is a vegan. Their relationship becomes increasingly fraught after animal rights activists break into the farm and Tom seems to sympathise with them. The activists capture footage which goes viral on social media, thus setting off a chain of events which will change the lives of the family forever. I don’t want to give too much away, but what you probably want to know is: is the novel vegan? Yes and no. It is not about animal rights or about how we treat non-human animals. It is, at its core, about relationships between people (human and non-human). However, it is also about so much more: identity, gender, queerness, class, family, found family, generational trauma and the push and pull of contradiction. And yet, even though it explores so many themes, they never feel crammed in. Rather, it feels absorbing, genuine and true

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to life: people are not one-dimensional – living through one storyline only – and neither are the characters in this book. Perhaps what stood out to me the most is how respectfully such polarising themes are handled: the novel is not pro-vegan, but it is not anti-vegan. It is not pro-farming, but it is not anti-farming. Within its pages, there is no judgement, just facts. As vegans, we will feel that these facts don’t reflect kindly on the farming world. However, farmers may see themselves reflected in the book, especially in its depiction of their struggles with vegan activists, as well as with their own conflicted feelings and cognitive dissonance. It is a true feat to be able to write a book about such opposing camps without alienating any of them. Seth Insua achieves this beautifully. The two main characters, George and Tom, act as the vehicles through which we are introduced to these two opposing camps, and the way they are written is a masterclass in character development. George, a vulnerable and flawed man, is hurting and so acts out in ways which hurt Tom. Tom, however, is also vulnerable, flawed and hurting. This, in turn, leads him to act out in ways which hurt George. They are complete opposites, yet they are also one and the same. What the novel shows us, through George, Tom and its diverse cast of characters, is that we are all humans, we are all animals, we are all in this together, trying to do what is right and sometimes failing to do so. Human, Animal is deeply nuanced and layered. Utterly sad at times, it is ultimately hopeful, and fills us with compassion for non-human animals, but also, for humans – even those whose views we don’t agree with.

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