Every November we celebrate World Vegan Day and World Vegan Month, as well as the formation of The Vegan Society The Vegan Society formed in November 1944 when Donald Watson, Elsie Shrigley and friends felt the important need to distinguish the difference between not eating meat, and not eating any products from animals.
While the exact date of that first founding meeting is not known, we celebrate World Vegan Day on 1 November every year to mark the beginning of World Vegan Month.
Ingredients
So who are the vegans? Vegans avoid any food, clothing or other products that exploit or harm animals in order to enjoy a healthy, environmentally friendly and compassionate diet. However, a plant-based-lifestyle can still be a difficult concept for many people to grasp.
In celebration of World Vegan Month here are some recipes that embrace the vegan lifestyle.
3 tbsp olive oil, plus more for serving
1/2 tsp chilly flakes
1/4 tsp dried oregano
1 small onion, finely diced
3/4 cup finely diced peppers
Salt and freshly ground black pepper
1/2 cup chopped tomatoes
400g soft silken tofu
Chopped fresh parsley, to garnish
Bread, for serving
Directions
In a medium nonstick skillet, heat olive oil over low heat until barely warm. Add chilies, oregano, onion, and peppers. Season with salt and a very generous amount of black pepper. Cook, stirring frequently, until very soft, about 8 minutes. Add tomatoes and continue to cook, stirring frequently. Remove half of mixture and reserve.
Add tofu and season with salt and pepper. Cook, folding gently, until tofu is heated through and broken into large chunks. Gently fold in reserved vegetable mixture. Sprinkle with chopped parsley and serve with bread.
Aquafaba, the liquid inside a can of chickpeas, provides plenty of protein and starch to help emulsify an egg-free mayonnaise.Adding a few whole chickpeas to the mayo improves its emulsifying properties
Ingredients
2 medium cloves garlic, minced
1 tbsp lemon juice
2 tsp Dijon mustard
3 tbsp liquid from a can of chickpeas, plus 12 whole chickpeas
1/2 cup vegetable oil
1/4 cup (60ml) extra-virgin olive oil
Kosher salt and freshly ground black pepper
Directions
Combine garlic, lemon juice, mustard, chickpea liquid, and chickpeas in a tall container just large enough to fit the head of an immersion blender. Blend at high speed until completely smooth. Alternatively, blend in the jar of a standard countertop blender. With the blender running, slowly drizzle in vegetable oil. A smooth, creamy emulsion should form.
Using a rubber spatula, transfer to a bowl. Whisking constantly, slowly drizzle in olive oil. Season to taste with salt and pepper. Mayonnaise will keep in a covered container in the fridge for up to 1 week.
Ingredients
3/4 cup rolled oats
1 cup all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
4 tbsp liquid from a can of chickpeas
4 tbsp sugar
1 1/2 cups rice
1/4 cup vegetable oil, plus more for cooking
2 tsp vanilla extract
2 tsp zest from 1 lemon
2 tsp cider vinegar or distilled white vinegar
Vegan butter substitute and maple syrup, for serving
Directions
Place chickpea liquid and sugar in the bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed until stiff peaks form, about 6 minutes. Meanwhile, combine almond milk, vegetable oil, vanilla extract, lemon zest, and vinegar in a bowl. Add dry mix to wet mix and fold with a rubber spatula to combine (the mixture should remain lumpy). Fold in whipped chickpea liquid, being careful not to let it deflate too much.
Heat oats in a medium skillet over medium heat, tossing and stirring frequently, until toasted and nutty, about 4 minutes. Transfer to the bowl of a food processor, let cool a few moments, and pulse until about half the oats are powdered but a few larger flakes remain, 10 to 12 short pulses. Add flour, baking powder, baking soda, and salt and pulse to combine.
Heat a large, heavy-bottomed nonstick skillet over medium heat for 5 minutes (or use an electric griddle). Add a small amount of vegan butter or oil to skillet or griddle and spread with a paper towel until no visible butter or oil remains. Reduce heat to low. Use a 1/4-cup dry measure to place 4 pancakes in skillet and cook until bubbles start to appear on top and bottoms are golden brown, about 3 minutes. Carefully flip pancakes and cook on second side until golden brown and completely set, about 3 minutes longer. Serve pancakes immediately, or keep warm on a wire rack set on a rimmed baking sheet in a warm oven while you cook the remaining 3 batches. Serve with warm maple syrup and vegan butter.
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DID YOU KNOW?
Honey is made by bees, for bees, and their health is sacrificed when it's harvested by humans. The Vegan Society thus condemns consumed honey as exploitative.
In Europe, veganism is covered under Article 9 of the European Convention for Protection of Human Rights.
The Vegan Society certifies registered vegan products with its official vegan trademark. Qualifications for these products include having no animal ingredients, animal related genetically modified organisms (GMOs) or animal testing and proper kitchen and hygiene standards.
