What is Vegan Month?
Vegan Month is an annual event celebrated in November to promote plant-based eating, raise awareness about the environmental and ethical benefits of veganism, and inspire people to adopt a vegan lifestyle. Whether you’re a seasoned vegan or just exploring the idea, it’s the perfect time to dive into the world of plant-based foods, learn new recipes, and discover the profound impact veganism can have on your health and the planet.
Why Celebrate Vegan Month?
- Health Benefits: A vegan diet has been shown to improve heart health, aid in weight management, and reduce the risk of chronic diseases.
- Ethical Considerations: It provides an opportunity to consider the welfare of animals and make more compassionate choices.
- Environmental Impact: Reducing animal-based food consumption can significantly lower one’s carbon footprint, conserve resources, and reduce greenhouse gas emissions.
How to Participate in Vegan Month
- Try Vegan Recipes: Experiment with plant-based meals and try cooking new recipes, from hearty stews to delicious vegan desserts.
- Join Vegan Challenges: Many people take part in the “30-day Vegan Challenge” during November, committing to veganism for a month to see how it fits their lifestyle.
- Support Vegan Brands: Shop for cruelty-free products and vegan food options at local stores to help spread the movement.
- Share Your Journey: Share your vegan experiences on social media to inspire others and build a supportive community.
Vegan Month FAQs
1. What is the purpose of Vegan Month?
Vegan Month aims to raise awareness about the benefits of a vegan diet and lifestyle. It encourages people to try plant-based eating for health, ethical, and environmental reasons.
2. Can I stay healthy on a vegan diet?
Yes! A well-planned vegan diet can provide all the essential nutrients your body needs, including protein, iron, calcium, and omega-3 fatty acids. It’s important to balance your meals and consider supplements for nutrients like vitamin B12.
3. What can I eat during Vegan Month?
Vegan foods include fruits, vegetables, grains, legumes, nuts, seeds, tofu, tempeh, plant-based milks, and vegan substitutes for dairy and meat products. There’s a wide variety of delicious options to explore!
4. Do I have to go 100% vegan for Vegan Month?
While it’s encouraged to commit fully to a vegan diet during Vegan Month, it’s not a strict requirement. Even reducing your animal product consumption can have positive benefits for your health and the environment.
5. Is Vegan Month only for November?
Although Vegan Month is celebrated in November, you can choose to adopt a vegan lifestyle or explore plant-based eating any time of the year. The goal is to inspire long-term change in your eating habits.
6. What are the health benefits of going vegan?
A vegan diet is linked to lower risks of heart disease, obesity, diabetes, and certain cancers. It also helps with weight management and can improve digestion.
7. Can veganism help the environment?
Yes, veganism reduces greenhouse gas emissions, conserves water, and lowers deforestation, making it one of the most effective ways individuals can combat climate change.
Some Vegan Recipes
Vegan Burrito Bowl
Ingredients
- Easy-cook brown rice: 250g
- Tomato purée: 1 tbsp
- Cumin seeds: 1 tsp
- Hot chili powder: ½ tsp
- Vegetable bouillon powder: 1 tsp (gluten-free, if needed)
- Black beans (drained): 400g
- Tomatoes (chopped): 4
- 1 small red onion (finely chopped, approx. 75g)
- Fresh coriander (chopped): 20g
- 2 limes (juiced)
- 2 avocados
- Sweetcorn (cans, 198g x 2)
Method
- Add the rice and 600ml water to a pan. Stir in the tomato purée, cumin seeds, chili powder, and vegetable bouillon. Cover and cook on low heat for 20 minutes until the rice is tender and the liquid has been absorbed.
- Remove from the heat and stir in the black beans.
- For the salsa: Combine chopped tomatoes, red onion, fresh coriander, and the juice of 1 lime in a bowl.
- Mash the remaining lime juice with the avocados to create a chunky guacamole.
- Divide the cooked rice into 4 bowls or containers. Top each with the tomato salsa, mashed avocado, and sweetcorn. Serve and enjoy!
Vegan ‘Beef’ Cutlet
By Sandhya Shenoy, Vinod Cafe
Ingredients
- Potatoes: 500g
- Beetroot: 1 kg
- Onion: 250g
- Vegan beef: 250g
- Green chili: 100g
- Garlic: 50g
- Fresh ginger: 10g
- Black pepper: 10g
- Red chili powder: 10g
- Fennel seeds: 10g
- Meat masala: 4 tsp
- Poha and rava mix (equal portions)
- Cornflour: As needed
- Fresh coriander (chopped): 10g
- Oil: 1 kg (for frying)
Method
- Boil the potatoes until soft.
- Dice the beetroot, onion, green chili, garlic, and ginger. Sauté in a little oil with black pepper.
- In a separate bowl, mix the vegan beef with fennel seeds, chili powder, and meat masala. Grind the mixture well.
- Combine the ground vegan beef with the sautéed vegetables and add salt to taste.
- Shape the mixture into cutlet-sized balls.
- Grind the poha and rava mixture, then dip each cutlet ball in a cornflour-water batter, followed by the poha-rava powder.
- Heat oil in a deep vessel and fry the cutlets until golden brown. Serve hot and enjoy!
Vegan Butter ‘Chicken’ with Baked Tofu
Ingredients
For the Baked Tofu:
- Firm tofu (pressed, cut into 1 cm cubes): 450g
- Unsweetened soy yogurt: ½ cup (120 ml)
- Garam masala: 2 tsp
- Ground cumin: 1 tsp
- Ground coriander: 1 tsp
- Ground turmeric: ½ tsp
- Salt: 1 pinch
For the Vegan Butter Chicken Sauce:
- Raw cashews (soaked in boiling water): ¼ cup
- Vegetable oil: 1 tbsp
- Garlic (minced): 5 cloves
- Onion (chopped): 1 large
- Jalapeño (minced, seeds removed): 1
- Fresh ginger (grated): 2 tsp
- Garam masala: 1½ tbsp
- Ground coriander: 1½ tbsp
- Ground cumin: 1½ tbsp
- Salt: 1 tsp
- Cayenne pepper: ¼ tsp
- Diced tomatoes: 400g
- Tomato paste: ¼ cup
- Agave syrup: ½ tbsp
- Full-fat coconut milk (canned): 1⅔ cups (399 ml)
Method
- Preheat the oven to 400°F (205°C) and line a baking tray.
- In a large bowl, mix tofu cubes with soy yogurt, garam masala, cumin, coriander, turmeric, and a pinch of salt. Transfer to the baking tray and bake for 15-20 minutes, stirring occasionally, until golden brown.
- While the tofu is baking, heat vegetable oil in a large pot. Add minced garlic, onion, jalapeño, and grated ginger, and cook until the onions are golden.
- Stir in the garam masala, coriander, cumin, salt, and cayenne pepper. Cook for 1 minute to toast the spices.
- Add the diced tomatoes, tomato paste, agave syrup, coconut milk, and soaked cashews. Blend everything until smooth, then simmer on low heat with a lid for 10-15 minutes.
- Once the tofu is golden, add it to the pot and gently stir to combine.
- Serve with naan or rice, and enjoy your vegan butter chicken with baked tofu!
Final Thoughts on Vegan Month
Whether you’re interested in veganism for health reasons, ethical concerns, or environmental sustainability, Vegan Month is a great opportunity to dive deeper into plant-based living. By exploring new recipes, learning about the benefits, and considering your impact on the planet, you can make meaningful changes that align with a compassionate and eco-conscious lifestyle.
