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Va va vegan

With celeb endorsements and a whole new raft of restaurants, eating animal-free has never been cooler

Since I turned vegan a few months back, date night in the Warrington household has changed. The conversation now goes: “Let’s go out for dinner?” “Ooh, yes! Where?” — followed by silence as we both mentally scan the menus of our favourite local eateries in Williamsburg, Brooklyn, before reverting to plan B: a Mexican takeaway on the sofa.

First World problems? Well, precisely — according to the new documentary Cowspiracy (executive produced by the vegetarian, Tesla-driving Leonardo DiCaprio). As in, First World demand for a meat-and-dairy-heavy diet is taking us toward environmental Armageddon. Animal agriculture is responsible for 51% of global greenhouse gas emissions, and there isn’t enough physical landmass on the planet for all the animal products we currently demand to come from organic farms. So, the game’s up, we’d better all turn vegan tomorrow.

Vegetable dishes are being given a five-star upgrade

In the UK, there is a growing army of plant-based babe-preneurs.

The Hardihood is a raw, dairy-free dessert company describing itself as “less vegan, more Vogue”, while the Insta-aspirational Ella Woodward (aka Deliciously Ella) has put a glossy spin on eating your greens.

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The raw vegan cafe Tanya’s, in Chelsea, has been so successful that its founder, Tanya Maher, recently opened an outpost in Parson’s Green.

Another raw vegan restaurant, Nama Foods, was launched by two hot young chefs in Notting Hill last year, quickly followed by the self-service vegan and veggie joint Ethos, near Oxford Circus, serving dishes such as Thai sweetcorn fritters, roast cauliflower (a vegan favourite) and black-bean brownies. And there’s a constant buzz about the cool vegan cafe and bar Redemption, in Westbourne Grove.

Outside west London, Cardiff has just seen the opening of its first all-vegan restaurant, Anna-Loka, thanks to a crowdfunding campaign. Meanwhile, the Masterchef 2011 finalist Jackie Kearney brought out a cookbook called Vegan Street Food last month.

Meanwhile, in New York, the question remains: where shall we go for dinner? Restaurateurs have been slow to catch onto the veggie trend. Daphne Cheng, a vegan chef who hosts regular supper clubs, says a lack of recognition for what she calls “vegetable-focused” cuisine in culinary academies is part of the problem: “Nobody’s taught how to cook vegetables properly, it’s always an afterthought.” And then: “Eating meat is seen as macho, which goes hand in hand with the fact most chefs are men.”

However, Chloe Coscarelli, the founder of New York’s hippest new vegan joint, By Chloe, says: “Everybody wants to eat vegan now, whether it’s for health reasons, the environment, or just because it’s cool. But running a fully vegan kitchen is still seen as a risk.” Asa result, the vegan menu option often still closely resembles the garnish on the next-door table’s T-bone.

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None of this makes it any easier to embrace veganism, but with its queues of hip twentysomething women out the door, By Chloe shows that change is on the horizon. As do the sharing plates at the nightlife impresario Ravi DeRossi’s new vegan fine-dining restaurant, Avant Garden, in East Village, which include potato cannelloni with pine-nut ricotta and eggplant merguez and arugula pesto.

Health warnings may also prove a setback to environmental progress — a recent news report suggests that young women badly managing their vegan diets are presenting at GP surgeries with iron, vitamin and calcium deficiencies.

And still the UK’s “dude food” (burger bars and hot-dog pop-ups) obsession persists, laments the food blogger and author Anna Barnett, despite a growing awareness among her peer group that veganism is the way forward. “Having just turned 30, and with all my friends starting to have children, it feels like protecting the environment is a universal necessity rather than a niche interest,” she says.

The popularity of the high-protein paleo diet has a lot to answer for, too. But if it’s a common belief that eating meat will keep the weight off, let’s not forget Queen Bey’s claim earlier this year that a fully vegan diet was the only way she could still enjoy food and stay slim.

In the glowing, pimple-free face of this new generation of plant-based pioneers, the carnivorous die-hard is beginning to appear more caveman than ever. It was Einstein who noted: “Nothing will benefit human health and increase chances for survival of life on earth as much as the evolution to a vegetarian diet.” C’mon chefs, catch up.