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Digital Subscriptions > delicious. Magazine > August 2016 > WHY IS IT ON-TREND TO BE VEGAN ?


Veganism has shrugged off its hippy image to become the UK’s ‘fastest-growing lifestyle movement’ – so says the Vegan Society. Sue Quinn finds out what’s behind the booming popularity of the plants-only diet and talks to people who’ve embraced it

Not so long ago, being vegan marked you out as a food extremist: a skinny hippy who was a headache to cook for and who probably knitted their own yogurt. How things have changed.

Riding the crest of the wellness movement wave and a renewed interest in healthy eating, veganism is sweeping up more of the British population than ever before. Research by the Vegan Society shows there are now 542,000 vegans in Britain, up 360 per cent since 2006. And as the numbers have surged, the face of veganism has changed too. The stereotypical skinny hippy has made way for buff athletes, glamorous celebs and foodies who want their meals to be delicious as well as ethically sound and nutritious. It might not be there yet, but veganism is heading mainstream.

Scan the ever-expanding vegan cookbook section in your local bookshop and it’s clear that interest in plant-based food is flourishing. There are recipes for elaborate cakes made without eggs or dairy, meatless burgers and flesh-free barbecue food. The modern take on plant-based nosh no longer means culinary compromise. Anyone who still needs convincing should search Instagram, where more than 24 million drool-worthy images appear with the hashtag #veganfood – and there’s barely a plate of pallid tofu in sight.

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About delicious. Magazine

The August issue of delicious. is bursting with summer goodness: find three beautiful burgers (one’s vegetarian), a dreamy menu from Provence, the best tomato recipes, favourite seaside dishes re-invented and the hottest (and coolest) puds. Dan Doherty tries out his brunch recipes, Francesco Mazzei and José Pizarro create a feast with their chef friends and Meera Sodha cooks lighter vegetarian meals. We’ve also squeezed in Allan Pickett’s duck rillettes, an array of speedy midweek meals and much more…