Veganuary is a plant-based food challenge during the month of January. It’s a campaign to encourage people to try veganism in January. It’s been run by a UK-based charity since 2014. The movement got its start out of a desire to protect the environment, stop animal suffering, and enhance the health of millions of people. The campaign has recently gained a lot of popularity as more and more people are starting the new year with an experiment and giving up animal-based foods in January.
The purpose of Veganuary is to raise awareness about the benefits of a vegan lifestyle and to show people that veganism is a manageable and sustainable way of living. Veganism is not just about eating a plant-based diet, it is about making choices that are good for the environment, animals, and our own health. The goal of Veganuary is to inspire people to implement more vegan food into their diet.
So, what is veganism?
Veganism is a lifestyle that cuts out all animal products, including meat, dairy, eggs, and honey. Some people also choose to avoid wearing leather, wool, and other animal products. The vegan lifestyle is based on the principle that animals should not be exploited for human gain. There are pros and cons to veganism, and the same is true for veganuary. On the one hand, some people argue that veganism is the only way to live ethically and sustainably, while on the other hand, others say that it’s too restrictive and can be difficult to stick to.
Certainly, there are many reasons why people might choose to go vegan. Some people are concerned about the environmental impact of meat eating, others are concerned about the welfare of animals, and others still believe that a vegan diet is healthier than a diet that includes animal products. However, most people who choose a vegan diet do so for ethical rather than health reasons. Climate protection and animal welfare are often the more important factors. After all, a vegan diet is said to produce around
40 % fewer CO2 emissions than meat-heavy diets.
All in all, the Veganuary campaign is a great way to try out the vegan lifestyle without making any permanent commitments. During January, people can try out veganism and see if it’s a lifestyle that they want to stick with. There are plenty of resources available online and many vegan-friendly restaurants that can help you get started.
How to get started?
If you’re thinking of giving a plant-based diet a try, here are a few tips to help you get started:
– Make sure you’re well informed about what it means to be vegan. Plenty of resources are available online, and it’s important to understand the lifestyle well before you start.
– Make a meal plan and stock up on vegan-friendly foods. There are many vegan-friendly foods available, including fruits, vegetables, grains, legumes, and nuts. Be sure to include plenty of these foods in your diet. Rather than focus on cutting out animal foods, focus on what you will add to your diet.
– Be prepared for some challenges. Transitioning to a vegan lifestyle can be challenging but worth it in the end. Be patient and don’t be afraid to ask for help from others in the vegan community.
All things considered, the pros and cons of veganism are personal preferences. Some people find it easy to stick to and enjoy the benefits, while others find it difficult and prefer to eat a more traditional diet. Regardless, our volunteers wanted to implement more vegan dishes into their diet in January. Therefore, we want to share three of our favourite recipes.
Spicy peanut butter noodles
- 1 package of udon noodles (any kind of Asian noodles works)
- 2 tbsp. sesame oil
- 1 1/2 tbsp. peanut butter
- 2 tbsp. honey
- 2 tbsp. soy sauce
- 1 1/2 tbsp. rice vinegar
- 1 garlic clove, minced
- ½ tsp. grated fresh ginger root
- Chili to taste
- To garnish: sliced green onions. sesame seeds
Start by cooking and draining the noodles according to the package directions. Meanwhile, combine sesame oil, peanut butter, honey, soy sauce, rice vinegar, garlic, chilli, and ginger in a bowl. Blend thoroughly by whisking. To make a smooth sauce, the peanut butter needs to totally disintegrate. Afterwards, pour the sauce over the heated noodles. Coat by tossing. Lastly, add sliced green onion and finally sesame seeds to each serving, if desired.
Chickpea zucchini curry with rice
- 240 g canned chickpeas
- 1 zucchini
- 1 red pepper
- 400 ml coconut milk
- 1 onion
- ½ bunch parsley
- 1 tbs. vegetable oil
- Juice of half a lemon
- 2 tsp. curry powder
- 1 tsp. salt
- 300 g rice
Prepare the rice according to the package instructions and remove the seeds from the peppers and dice them together with the courgettes. Finely chop the onion and pluck off the parsley leaves, chop finely and set aside. Drain the chickpeas in a sieve and heat the coconut oil in a pan. Sauté the onions until translucent. Add the peppers and zucchini and sauté for a few minutes. Stir in the chickpeas, also pour in the coconut milk and reduce over medium heat for 10 minutes. Season the curry with lemon juice, curry powder and salt. At last, serve with the rice and garnish with parsley.
Pomegranate couscous salad
- 300g couscous
- 1 large pomegranate
- 3 spring onions, chopped
- 120 g parsley, chopped
- ½ bunch of mint leaves, chopped
- 60 g pistachios
- juice of one lemon
- 2 teaspoons grated ginger
- 1 teaspoon red chilli flakes
- ¼ teaspoon ground black pepper
- a pinch of salt
Start by cooking the couscous according to the package instructions. Following by mixing the dressing. Further, grab a small bowl and whisk the lemon juice, ginger, red chili flakes, black pepper and finish the salad. Add the cooked couscous to a medium salad bowl, then mix the dressing to coat the couscous. Finally, add the rest of the salad ingredients and mix well.