Only 23,000 people took part in Veganuary 2016 whereas this year, the idea of trying vegan food for just one month has really taken off with over 150,000 signing up to the Veganuary 2018 website. This year, there is a free cookbook to download on offer and daily e-mails with lots of food ideas, tips and encouragement!
Just Beverley's Food Rhino, who is a vegan, publishes inventive recipes which are easy to follow and fun to make in Just Beverley and on his Facebook page, showing that nutritious food using only plant-based items is as appetising and easy to make as food using animal-based products.
There are several local restaurants which have been moved to ensure they provide vegan food for the increasing number of people who are looking to reduce the amount of meat, poultry, fish and dairy they eat. Beverley already has 2 vegan-friendly cafes, The House Cafe at East Riding Theatre and Sugar and Spice and vegan-friendly restaurant Filmore and Union, but the example of Veganuary has inspired Ask!, JD Weatherspoon, Pizza Express, Carluccio's and others to provide vegan options.
To inspire you, here's a very easy recipe for Falafel from the Food Rhino - happy cooking and Happy Veganuary!
Lemon and Coriander Falafel
1 x 400g tin drained chickpeas
6 gloves of garlic, crushed into paste
1 tspn seasalt
1 tspn ground pepper
500g gluten-free flour
Zest and juice of 1 lemon
60g chopped coriander
1 finely chopped red onion.
Sweat the onion and garlic until soft with a drizzle of olive oil, salt & pepper. Remove from the heat and stir in the coriander. Put your drained chickpeas into the pan and crush with the bottom side of a ladle or potato masher. Once you are happy with the chickpea consistency add the lemon zest/juice and gluten free flour. Mix this all together and season if necessary. Divide into 5 balls and flatten into small circles. Shallow fry until caramelised on both sides.