We have collaborated with organic veg box company, Riverford, to provide those signing up for the Veganuary challenge in 2023 with some top tips to make sure their month is both delicious and easy to manage!
Lloyd Atkin, our managing director, said of the collaboration: “2022 saw over 620,000 people take part in Veganuary, to lessen their impact on the environment, improve their health, prevent animal suffering, or just take on a challenge!
“Together with Riverford, we are encouraging the nation to embrace Veganuary 2023 across all areas of life in any way they can – whether it’s with the food they eat, or even the cleaning products they use.
“We’re proud to say that all of our products are vegan and cruelty-free, avoiding ingredients containing animal by-products often found in traditional cleaning products.”
Chef at organic veg box company Riverford, Bob Andrew, believes fruit, veg and whole foods can provide the foundations to a sustainable Veganuary.
“The rush to fill the shelves with new vegan products is in danger of repeating the worst aspects of the wider convenience food market, often with a lack of transparency over ingredients and potentially higher air miles,” he said.
“It is all about balance. Use it as a chance to bring a wider variety of veg into your diet and try cooking with more legumes, pulses and nuts to provide protein.”
Four simple cooking tips for Veganuary 2023
by Riverford chef, Bob Andrew
Get protein from plants
For those new to Veganuary, there is a concern that they will lose all the protein in their diet, but this is easily replaced with legumes, pulses, nuts and seeds. Chickpeas, lentils, and beans are an easy source of adding goodness, bulk and texture to stews, soups, bakes and salads.
Eat the rainbow
Embrace beans and brassicas, revel in the rainbow of root veg, and learn to love greens. A veg box is a great way to bring a variety to your door and open up new possibilities.
Add some texture
Mushrooms are the obvious option for retaining a meat-like texture to plant-based dishes. A hot wok or fierce oven can produce a nice golden colour that adds to their natural depth of flavour.
You’re still good for pud!
Fruit-based desserts are the obvious go to, but there are plenty of plant-based hacks. Aquafaba (chickpea water) is a vegan egg replacement, and did you know that a ripe banana also works just as well whilst baking? And soaked and blended cashew nuts are a perfect cream substitute.