Veganuary 2022 has become the biggest ever been and we can confirm it today since, with just less than two weeks to go, sign-ups have surpassed last year’s sign-ups.
In 2021 the number of participants pledging to go vegan for at least the month of January reached 580,000. But as of 9am on Tuesday, January 18, numbers climbed to 605,000.
The organizers credit this growth thanks to the participation of prominent celebrities as the key driver. Celebrities such as Joanna Lumley, Deborah Meaden, Venus Williams, Dr. Jane Goodall, were among the big names encouraging people to try out the lifestyle.
These numbers are set to climb even higher as the sign-up trend keeps growing.
Meaden, a businesswoman known for her appearance on Dragon’s Den, joined as an ambassador this year after taking part back in 2020.
Why is Veganuary so successful this year?
From last month hundreds of new vegan products and menu offerings were released in stores and restaurants across the world. From the likes of Impossible Foods and Costa to Linda McCartney and Morrisons, it made the movement more accessible for those new to it.
From vegan cheese and milk to ice cream, entire menus, and accessibility was endless and it’s keeping the momentum.
Also, businesses took part in the Veganuary Workplace Challenge by involving their employees to try veganism this month by eating more meatless meals when at work.
Delicious burgers to eat right off the grill or to stuff into a bun and take to your next picnic.
1 tbsp olive oil
3 large portobello mushrooms, finely chopped
1 onion, finely chopped
2 cloves crushed garlic
1-2 tsp Cajun seasoning blend
1 tsp sea salt flakes
1 x 400g (14.1 oz) tin black beans, drained
75g (2.6 oz) brown rice flour
2 tbsp fresh coriander leaves, roughly chopped
How to prepare
- In a large frying pan, heat the oil and add the chopped mushrooms, onions, and garlic. Fry gently until the vegetables begin to soften.
- Season with salt and Cajun spices, and simmer until all of the liquid from the mushrooms has evaporated.
- Roughly mash the black beans and combine them with the rest burger ingredients in the mushroom mixture. Mix everything together with your hands until it’s completely blended.
- Form the mixture into four patties and refrigerate until ready to serve.
- Transfer to the oven for 25-30 minutes, or until browned and boiling hot, when ready to cook.
Serve with lettuce, tomato, and onions, as well as your favorite condiments, in buns.
A fresh salad recipe for how to quickly turn your almond milk leftovers into feta crumbles to throw on top!
Dairy-Free Feta Crumbles
1 cup of almond pulp leftover from homemade almond milk
6 tablespoons olive oil
1 lemon juiced
1 ¾ teaspoon pink flaked salt
1 teaspoon garlic flakes
1 teaspoon fresh rosemary
½ teaspoon cracked pepper
½ teaspoon mascabo sugar
Horiatiki Salata (Salad)
1 long cucumber halved lengthways and sliced
500 g cherry tomatoes in half
1 red onion thinly sliced
1 cup pitted Kalamata olives in half
1 green capsicum bell pepper, thinly sliced
Pink salt and freshly ground black pepper
Olive oil for drizzling
A generous pinch of dried oregano
1 batch of Almond Pulp Feta Crumbles or dairy-free feta
To make the almond pulp feta crumbles: Blend all ingredients except for the almond pulp. Stir through the almond pulp until well combined. Reserve until needed.
To make the salad: Combine the cucumber, tomato, onion, olives, and capsicum in a large bowl. Season well with salt and pepper, drizzle over a little olive oil, and add the dried oregano. Toss together. Stir through half of the feta crumbles and scatter the rest on top.