Anyone who knows our brand will know that aside from our own wellbeing, we always consider the protection of the planet in any products that we create and that’s why we’re big advocates of Veganuary – a whole month dedicated to trying vegan for the month of January.

Going vegan is one of the most impactful things you can do to help our planet today – even more so than giving up your car! It’s common knowledge now that the meat and dairy industry have a huge, negative impact on our planet, from the water and crops required to feed the animals to the carbon footprint from the transport and factory processing; whereas farming for a vegan diet needs considerably less crops and water.

With a rising concern over environmental damage and with a need to support a more sustainable way of life, there is no better time than now to make the change. Even a month of going vegan makes a massive difference, so Veganuary is a superb thing to take part in.

Aside from the harm that the meat and dairy industries cause the planet, there is of course the wellbeing of animals to consider and your own health too. A well planned plant-based diet is rich in protein, iron, calcium and all the other essential vitamins and minerals that your body requires, as well as being low in fat and high in fibre and anti-oxidants. If you’ve been looking for a new year’s health kick, Veganuary is it!

There’s no denying that going full vegan is pretty hardcore and not something to be sniffed at! It can be a challenge to alter your diet but by edging yourself in a bit at a time, you might find it easier than expected. There is a common misconception that eating vegan is plain old boring, but that’s simply not true! There are absolutely tons of delicious and simple recipes out there that you will love – so much so that you might find you don’t want to turn back once Veganuary is up.

Here’s a couple of our favourite vegan recipes to enjoy during Veganuary (and beyond!):

Glazed Tempeh, Bok Choi & Soba Noodles


  • 200g tempeh, seitan or firm tofu
  • 2 tbsp vegetable oil
  • 250g bok choi leaves, halved lengthways
  • Handful of fresh coriander, finely chopped
  • 2 spring onions, sliced
  • For the maple and orange glaze

  • 1 tsp toasted sesame oil
  • 2cm fresh ginger, finely grated
  • 1 clove of garlic, crushed
  • ½ red chilli, deseeded and finely diced
  • 3 tbsp tamari
  • 2½ tbsp maple syrup
  • Zest and juice of ½ an orange
  • 1 tbsp rice wine vinegar
  • For the miso noodle broth

  • 135g soba noodles
  • 1 tablespoon tamari
  • 1 star anise
  • 3½ tbsp brown rice miso


Drain the tempeh, dry and press out the excess liquid with kitchen paper. Warm the sesame oil in a small pan and add the ginger and garlic. Fry for a minute, then add the rest of the glaze ingredients. Slowly bring to a boil, then gently simmer for 5 minutes. Add the tempeh and cover. Set aside to marinate for 30 minutes to an hour.

Heat 1 tbsp of oil in a frying pan, and when hot add the tempeh, keeping the marinade. Fry for around 2 minutes, adding the marinade gradually until the glaze becomes sticky – this should take around 10 minutes. Set aside, cover and keep warm.

Cook your noodles according to the instructions on the pack. Drain, reserving about 500ml of the water, then keep the noodles warm in a bowl, stirring in a little oil.

Pour the noodle water back into the pan, put back on the heat and add the tamari and star anise. Put the miso into a small bowl and mix in a couple of tbsp of the warm water. Add this paste to the pan and keep covered, simmering the broth on a low heat. The flavour should be strong – add more tamari and miso if needed.

Heat ½ tbsp oil in your frying pan and add the bok choi. Cook for 2 minutes on a high heat, then add 3 tbsp of the miso broth and continue cooking for 1 more minute. Bring the broth to a slow boil. Divide your noodles between warm bowls, top with bok choi and ladle over some of the broth. Then stack on a pile of tempeh, topped with some sliced spring onions and a scattering of fresh coriander.

From vegan cookbook Peace & Parsnips by Lee Watson

Raw, Fudgey Brownies


  • 1 1/2 cups raw nuts, soaked for at least 2 hours
  • 1/2 cup dates, soaked for at least 2 hours
  • 1/2 cup cacao or cocoa powder
  • 1/4 cup coconut oil
  • 2 tbs peanut butter
  • 1/2 cup + 2 tbs water
  • Shredded coconut, nuts or toppings of your choice, optional


Combine all ingredients in a high speed blender until smooth

Pour into a square cake tin and smooth with a spatula

Add optional toppings to your brownie mixture and place in the fridge to set, at least 3 hours

Store in the fridge or freezer.

Recipe and image by Lancey Morris of