From London to San Francisco, haute cuisine is joining the food revolution. Michelin-starred chefs explain they’re going meat-freeAlexis Gauthier used to sell 20kg of foie gras a week. Now the chef, whose London-based restaurant became entirely vegan i…
No meat please, we’re British: now a third of us approve of vegan diet
A boom in plant-based diets means next year’s Veganuary will attract more uptake than everWhen the term “vegan” was first coined, even vegetarians believed it was a fringe lifestyle. But the image of vegans as eccentric ascetics is now itself a margina…
Spread the joy: 20 mouth-watering ways to jazz up toast, from olive paste to molasses and tahini
British tastes may favour jam or marmalade, but that’s just the tip of the toppings iceberg. Chefs and other food-lovers pick favourites from around the worldBritain loves toast for breakfast but, arguably, lacks a sense of adventure about how to top i…
Meera Sodha’s vegan recipe for chocolate scones and fig jam | The new vegan
A very British teatime treat, made with vegan butter and a quick fig jamThe scone is a generations-old British institution, and it was only a matter of time before I wrote a vegan recipe for it. Traditionally with vegan baking, I have found a way aroun…
Vrimp your shrimp: Nestlé launches faux seafood product made from seaweed
Swiss food firm says product boasts ‘authentic texture’ as it seeks to capitalise on rise in meat-free dietsCadbury to launch vegan Dairy Milk alternative called Plant BarFirst Vuna salad was added to the menu, now Vrimp is on there too as the world’s …
Meera Sodha’s vegan recipe for mushroom and tempeh rendang | The new vegan
Take your time over this aromatic, Indonesian coconut curry with meaty chunks of mushroom and moreish soybean cake providing the protein payloadRendang is a vote for slowing down. It isn’t a dish you can knock up in 20 minutes by whizzing around the ki…
Nigel Slater’s recipe for peach, cucumber and peanut salad
A fruity, flavoursome, nutty and unusual statement saladCut a 600g cucumber in half lengthways, then into short pieces, about 6m in length. On a chopping board, lightly bruise the flesh with a rolling pin or the flat side of a kitchen knife, to soften …
Meera Sodha’s vegan recipe for black rice congee | The new vegan
A rice porridge comfort dish, popular across all of south-east Asia, served with mushrooms for bite and pickles for sharpnessMost roads to comfort, for me at least, end up in a bowl of rice – and I’m not the only one. Congee is a centuries-old comfort …
Nigel Slater’s puffed rice with courgette and tomatoes recipe
A herby, nutty, spicy, veggie treatCut 300g of courgettes in half lengthways, then into small cubes, each about 2cm square. Continue reading…
Nigel Slater’s recipe for orecchiette with green beans and tomato confit
Toast the departing sun with a glorious tomato extravaganzaThere is much to do in the kitchen. I made the last of the plums into jam last week – a softly set version for spooning over yoghurt – there are damsons to be frozen for winter and I just manag…