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The vegan boom is well under way, with vegan options making their way out of speciality health stores and into major supermarkets and corner stores. 

Veganism is on the rise, as consumers eschew eggs, dairy and meat in favour of mycoprotein and coconut-based substitutes. 

The lifestyle has been named on many of the food trend lists for 2018, as the food industry responds to the demands for more mainstream options sans animal by-products. 

For those not in the know, a vegan diet eliminates all animal-based items from the menu – so that's no eggs, dairy, honey or meat. 

Instead, the vegan concept focuses on running a healthy body on a cruelty-free and sustainable plant-based diet. 

'Brands should also expect to feel more pressure to develop vegan options,' says Toronto-based food agency THP.

While veganism was already on the rise in 2017, the food industry should see a further increase in interest in the vegan lifestyle, judging by the frequency of the appearance of veganism on these trend lists. 

'Already proven to be a major hit in 2017 with the increased availability and variety of vegetarian and vegan meal options in restaurants, diners are slowly embracing animal-free diets as a health-conscious effort,' says  International Taste Solution, after placing veganism third on their food trend list. 

More and more, people are choosing to fulfil their protein and nutritional needs without animal-derived products.

'The demand for high-protein foods continues, and with more of us choosing a flexitarian diet it’s no wonder there’s such a buzz around new plant-based proteins,' according to UK supermarket chain Waitrose.

'Whether with pulses, shoots, grains, seeds, soy or even algae, everyone from tiny start-up companies to big brands is looking for clever new ways to add a protein punch.'

Flexitarianism, a key food trend in 2017, is also set to see a spike in 2018.

This method of eating involves eating a mostly, but not strictly, vegan or vegetarian diet, such as being veggie all week and then indulging in a dairy and meat-based meal on the weekends. 

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A successful fashion blogger, Holly White decided to go fully plant-based with her diet about 3 years ago. 

She believes that going vegan is one the best decisions she has ever made, saying:

'It’s been a busy 3 years researching recipes but swipe right to see some of my absolute favourite vegan authors and books that have helped me transition and never look back or miss anything.'

 

A post shared by Holly White (@hollywhite.ie) on

'In fact I think I eat much tastier food nowadays,' she explained on her blog recently.

Holly was in the SHEmazing! HQ today cooking three of her favourite vegan recipes. 

You can watch the live video on our Facebook page and find all of these delicious recipes:

Butternut squash, tofu and chickpea curry

Ingredients

For the paste:

  • 3 red chillies
  • 1 tsp ground coriander
  • a handful coriander stalks
  • 1 inch ginger
  • 1 lime zest 
  • 1 red pepper
  • 4 shallots
  • 1 stick lemongrass
  • Salt & pepper
  • 2 garlic cloves

For th​e curry:

  • ​​​​​​400g tofu
  • Soy sauce/or tamari if you want gluten free
  • 1 onion, chopped
  • Olive or coconut oil
  • 300g butternut squash, chopped into chunks
  • 1 courgette, chopped into chunks
  • 1 tin/400g chickpeas
  • 1 vegetable stock cube
  • 1 packet/130g baby corn
  • 60g broccoli
  • 1 can coconut milk
  • Coriander to garnish
  • Brown rice to serve

Preparation

1. Place all the paste ingredients into a food processor and blitz until everything is finely chopped.

2. Cut the tofu into bite size chunks and leave to marinade in the soy or tamari sauce. Set aside.

3. In a large pan, heat the oil and lightly fry two tablespoons of the paste. The rest can be stored in the fridge in a sealed jar.

4. Fry the onion and the butternut squash for a few minutes to soften before adding the broccoli and courgette.

5. Add 1 cup of boiling water with stock cube and leave to simmer on a medium heat for 10 minutes.

6. When the stock has reduced and the veg are soft, add the tofu and chickpeas and coconut milk.

7. Simmer for a further 10 minutes and season with salt and pepper.

8. Serve with bowls of steaming brown rice and topped with fresh coriander.

 

Roasted cauliflower

"I first had something similar to this in a restaurant and I couldn't get over how tasty it was was. I set out to create something similar at home and honestly I was so surprised how easy it was.

This is the most perfect side dish and is quick enough to have during the week and but also special enough to have at a dinner party. I love it with some tofu, a green salad and lots of hummus."
 

Ingredients

  • 2 heads cauliflower
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 1 tsp turmeric
  • 1/2 tsp garlic powder
  • A drizzle of olive oil
  • Salt and pepper to season
  • Mixed seeds

Preparation

1. Heat the oven to 180°C.

2. Wash the cauliflower and remove the outer leaves.

3. Break up the cauliflower into bite size pieces. I do this by hand.

4. In a bowl mix the spices and olive oil evenly and then add the cauliflower. Using either a spoon or your hands to coat the cauliflower in the spices as evenly as possible.

5. Place onto a baking tray and cook for 30 minutes, tossing the cauliflower halfway through to make sure it cooks evenly and doesn't burn.

6. Remove from the oven and season with salt and pepper to your preference and add some mixed seeds for a bit of extra texture. I used flax seeds but pumpkin or sesame would also work well.

7. This can be served hot or cold and holds well in the fridge for up to three days.

 

Raw chocolate mousse

Ingredients

  • 2 avocados
  • 3 tbsp agave or maple syrup
  • 1/2 tsp of vanilla essence
  • A pinch of sea salt 
  • 100ml plant-based milk

Preparation

1. Blend all ingredients in a nutribullet or blender until smooth. 

2. Scoop into bowls for serving and chill for 30 minutes to firm up. 

3. Top with raw cacao nibs, flaked almonds or berries and enjoy! 

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It's World Vegan Day, and veganism is on the rise.

Once the sole territory of surfing Aussie Insta babes and hemp-wearing free thinkers, veganism has infiltrated the diet and lifestyles of the masses.

Recognised as a heart healthy and sustainable diet, going plant based is gaining popularity in Ireland. 

 

A post shared by Tiago Silva (@tiagosilvago) on

According to data from Deliveroo, orders for vegan food in Ireland have increased by 137pc in Ireland in the past year. 

While you may assume Dublin would be the vegan hot spot, it's actually a west coast county which takes the crown. 

Galway is hailed as being the vegan capital, leading the pack when it comes to plant-based eating. 

 

A post shared by TGO Falafel bar (@tgofalafelbar) on

'Deliveroo customers clearly love to order vegan food, with orders more than doubling this year,' said Deliveroo's Joe Groves.

'Galway is leading this trend with more vegan orders made than any other city in Ireland.'

The most popular vegan order on Deliveroo is the majestic Vegan Burger from TGO Falafel Bar in Galway.

This is followed by the Spiced Dish of the Day with Rice from Cornucopia in Dublin, the Vegetable Spring Roll from Malay Kitchen in Cork, and the Super Green Smoothie from Cocu in Dublin.

These are just ahead of another Galway order, the Rock My Beets Wrap, also from TGO Falafel Bar, Galway. 

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So, while a lot people who choose to follow a vegan diet are generally satisfied with the plant-based food products available to them, most will admit there are a few things they miss.

Sure, there are a number of alternatives on offer – vegan cheese, yogurt, and even chicken, to name just a few.

But there is one food product plant-based enthusiasts have not been able to replicate – until now.

Four clever food science students from the University of Udine in Italy have created a product that looks, feels and tastes exactly like a hard-boiled egg.

According to Food Navigator, it's made from a selection of legume plants (such as beans, pulses and peas), vegetable oils, a gelling agent and vegan salt.

The 'egg' is packed with protein, but unlike the real thing, it's completely cholesterol-free.

The university is reportedly in talks with companies who might be interested in manufacturing the product, meaning it could be hitting our shelves sooner rather than later.

What a time to be alive!

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It's true what they say, you really do eat with your eyes first, and thanks to a thriving foodie scene and tons of Instagram inspiration, fabulous food presentation is no longer confined to 5-star kitchens.

Give us a few sprigs of coriander and a squeezey bottle full of pesto and even we could give Gordon Ramsay a run for his money.

It can't be that difficult, right?

Wrong.

Meet Jose, a 16-year-old vegan foodie who has one simple motto – “Life is too short to eat boring food.”

The innovative teen shares his stunning pastel creations with his 460k+ followers on his Instagram page, @naturally.jo – and honestly, these vegan treats and breakfasts need to be seen to be believed.

Jose also takes and edits each photograph himself, meaning he's already 10x times more talented than any of us were at that age.

From dreamy smoothies to perfectly symmetrical raw cheesecake, a scroll @naturally.jo really is a treat for the senses.

Just take a look:

 

A post shared by J o s e (@naturally.jo) on

 

A post shared by J o s e (@naturally.jo) on

 

A post shared by J o s e (@naturally.jo) on

 

A post shared by J o s e (@naturally.jo) on

 

A post shared by J o s e (@naturally.jo) on

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It can be hard to keep up with The Happy Pear brothers.

Having began their business as a simple vegetable shop, the energetic pair have since watched their vegan food brand transform into one of the most recognisable in Ireland.

With books, cafés and their own range of delicious plant-based products, it's safe to say that twins, David and Stephen Flynn, have made their mark on the Irish food industry – but they're not stopping there.

The lads look set to showcase their culinary skills on a new Netflix show, due for release in June 2018.

According to The Happy Pear's official Twitter account, the duo will appear on the upcoming I'll Have What Phil's Having, a food and travel series presented by Everybody Loves Raymond creator, Phil Rosenthal.

The upcoming Netflix series will follow Phil as he explores some of Europe's hidden culinary gems, and it looks like he's a big fan of Irish cuisine.

Earlier this week, the presenter gave a shout out to a a chip shop in Clonakilty, and just yesterday he declared he declared that Irish soda bread and butter was “one of the more delicious things you can eat in this world.”

This man clearly knows his stuff.

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There's no doubt that Irish people are becoming more informed when it comes to the importance of healthy eating, and with that, many of us have started to explore the benefits of an alternative diet.

Whether by choice or necessity, enjoying a 'free from' diet is not always as easy as it sounds and shopping for suitable ingredients can often add unnecessary hassle to meal times.

However, making wholesome and tasty meals that still comply with your dietary needs is about to get a whole lot easier.

From Monday August 14, Lidl are introducing an exciting new 'Free From' range with a selection of delicious ingredients and tasty treats suitable for all gluten free, lactose free, vegan and vegetarian diets.

Here's a selection of the products you can expect to see in stores nationwide. 

Gluten Free

Gluten Free Fruit Bar – €1.49

Gluten Free Chicken Nuggets 300g – €1.99

Lactose Free

Lactose free  Chocolate Hazelnut Cream – €1.99

Vegan Ice Cream – €1.99

Vegan

 

Vegan/Vegetarian Ready Meals – €2.49

Goji Berries – €1.99

Vegetarian

Falafel – €1.79

Vegetarian Sausages – €1.79

What's more, Lidl have also created a variety of recipes so you needn’t miss out on delicious dishes.

Check out their recipe for some delicious organic cracker bread with topping below:

1.  Dollop of Milbona Cottage Cheese with a few slices of radish and sprigs of dill on top 

2.  A smear of Goldessa Soft Chesse Spread and a spoonful of mashed minty peas 

3.  Finely diced beetroots with balsamic vinegar and cream cheese 

4.  A spoonful of Milbona Cottage Cheese topped with slices of salted cucumber 

5.  Slivers of Deluxe Irish Organic Smoked Salmon on cream cheese topped with cubes of gherkin 

6.  Roast butternut squash with Meadow Fresh Houmous and pomegranate 

7.  Smashed avocado and a sprinkle of sweet paprika 

8.  Peach, cream cheese and a drizzle of Kilderg Honey

All 'Free From' products will be available in Lidl's 151 stores nationwide from Monday August 14, and with items in the range starting at just €1.49, they won't break the bank. 

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Kylie Jenner has never been afraid to share her life entirely with her fans, and that includes sharing what she likes to eat on a daily basis. 

Not content residing on a diet of gummy bear hair vitamins and hearty fried breakfasts, the youngest member of the Kardashian clan is making a major change to her eating habits.

The star has previously expressed a love of fried chicken and bacon, but is making the choice to try a vegan diet. 

 

A post shared by Kylie (@kyliejenner) on

The soon-to-be-twenty-year-old reality TV star took to Snapchat to show her followers that she was trying to make better food choices by opting for veganism. 

'Trying this whole vegan thing,' she captioned a recent snap, over a photo of some tasty looking vegan tacos. 

Veganism has increased in popularity in recent years, with big names such as Miley Cyrus, Ariana Grande and Ellen Page embracing the cruelty-free lifestyle.

While it has not been confirmed why Kylie has made the change, it is clear that the teen is an animal lover, with her collection of beloved pets, so perhaps it is for ethical reasons. 

On the other hand, with studies showing that plant-based diets are good for the health, maybe Kylie is trying to be more mindful about the ingredients she chooses to consume. 

Either way, she's sure to spark an interest in veganism in her massive following.

We're very intrigued to see if she maintains her new vegan ways. 

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A firm favourite among pizza and pasta-lovers the length and breadth of Ireland, Milano has been one of our staple eateries for years now.

From family gathering to first dates, there’s a comfort in the familiar, but the ever-evolving chain knows that along with providing the much-loved reliables, there’s always scope for the introduction of delicious new eats.

And that’s where their new range of vegan dishes comes in.

 

#veganpizza #milano #milanodawsonst #vegan @dublinvegansnightsout

A post shared by Dot(@dorothy_vegan) on

Vegan and dairy-free guests can now enjoy pizzas their way across the menu (suitable ingredients allowing), with the addition of a vegan mozzarella option.

The creamy mozzarella alternative – made from sprouting brown rice – can be requested by diners on all core menu dishes where the cheese is available.

And it doesn’t stop there.

Diners will be delighted to discover that in addition to the enduringly popular Pianta, another vegan-friendly pizza will be available on the Specials menu in the form of the Vegan Giardiniera – an adaptation of a classic Milano dish of the same name.  

The restaurant hasn’t limited their vegan options to the main menu either, as their wine list has just undergone its own vegan twist!

You guys can wash down your delicious dish with a vegan-friendly Organic Verdicchio white wine; and finish with a dairy-free Coconut Delight sorbet dessert!

They've literally thought of everything.

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While we may all have that Friday cheat day feeling, we do have majorly good intentions when it comes to healthy eating. 

Dublin-based blogger Holly White is the definition of the picture of good health.

Passionate about wellness, natural beauty and plant based eating, the journalist turned stylist is a true inspiration to add more greenery to our plates thanks to her beautiful Instagram account. She is also the co-creator of Nutmost, a healthy snack range.

From her favourite food to what you can find in her fridge, Holly shares with us her eating habits and super healthy lifestyle.

What is your typical weekday breakfast?

If I’ve been to the gym I make a smoothie with Welleco Vegan Protein, berries, spinach, a banana, Udos oil and water. I’ve tried a lot of vegan proteins and this is the nicest tasting one I’ve found. It’s really delicious and organic. 

Otherwise I have porridge made with jumbo oats soaked overnight. I top this with some coconut yogurt, berries and seeds. I think oats are a really reasonable staple food. A bag keeps us going for weeks. 

What about lunch?

Lunch will be some leftover roasted veggies from the night before thrown onto salad leaves, lots of balsamic dressing, hummus and maybe some rye or sourdough toast. 

I’m a big believer in bulk cooking dinners for saving time and avoiding temptation, which doesn’t always work out but I do try! 

What do you usually have for dinner?

Dinner is my favourite meal. Usually we will have roasted veggies, sweet potato wedges, salad and some chickpeas or tofu. At the moment I am really into marinating tofu, and cider vinegar and tamari works so well. I also love roasted cauliflower and I use lots of different herbs. 

I always make sure to have a vegan protein, lots of leaves and something warming and comforting like the sweet potatoes or roasted vegetables. 

Most nights I’ll have a few squares of dark chocolate with some tea afterwards also. 

 

Dinner tonight #sweetpotatoaddict

A post shared by Holly White (@hollywhite.ie) on

Is it different at the weekend?

Totally. At the weekend we might of out for dinner of if it’s a Sunday and we go for brunch we tend to pick on snacky food in the evening afterwards. There’s no routine and I love that. 

Do you snack during the day? 

Well I do love Nutmost, which is an activated almond product myself and my husband co-created. The Himalayan salted ones are my favourites. I also love a good energy ball and if I’m having a busy day I’ll try find time to stop and have an almond milk latte.

I try to only drink 1 coffee a day and I do genuinely savour it. We got given a Nespresso for our wedding and the temptation is now there daily in my kitchen! 

I also make my own Kombucha. I did a 10 week course on raw food and fermentation and love having this most days also. 

What would be your ideal food day?

In an absolutely ideal food day I’d have pancakes for breakfast with loads of coconut yogurt, berries and almond butter and an almond milk latte.

For lunch I’d head to the Happy Pear in Greystones for a feed and I’d skip dinner and go straight to dessert and have my raw lemon and raspberry cheesecake!

The one food you could have everyday for the rest of your life?

I’m really into a good smoothie. I could live on those for the rest of my life. 

What is your favourite dessert? 

Our wedding cake is the nicest dessert I’ve ever had. It was a raspberry and chocolate raw torte made by Susan Jane White.

It’s on the cover of her second book The Virtuous Tart. We served it with fresh Wexford strawberries and Nobo Salted Caramel. It was so good! Vegan or not everyone loved it! 

What is your favourite meal of the day?

A Saturday morning breakfast is the nicest moment of the week for me. I love taking time, maybe getting the papers and staying in my PJ’s as long as possible. 

 

All you need to make your good morning a great morning 

A post shared by Café Gratitude (@cafegratitude) on

Your favourite restaurant in Dublin/Ireland/the world?

My favourite restaurant in Dublin is Sova Food Vegan Butcher off Camden Street. The owner Bart is incredible. We first went when he had a pop up in Rathmines and it’s amazing to see him now having one of the busiest places in Dublin. It’s BYOB and the food is so beautifully presented and a great addition to the Dublin food scene. 

In Galway, I love Ard Bia at Nimmos and also Orso in Cork. Both do such great locally-sourced food and have real charm and character. 

In LA I love Café Gratitude. It’s a vegan hub and full of a really eclectic mix of people and incredibly delicious food. 

When I first ate there I was blown away by things like vegan cheesecake which is made with cashews and has the same texture but didn’t give me the bloat that normal dairy cheesecake did. I found it very inspiring. 

The best brunch place in Dublin?

I love Two Boys Brew. We’ve gotten to know the guys behind it from going in and out a few times and they’re lovely.

It’s a really exciting time for food in Ireland and I love seeing so many entrepreneurial people who are passionate about doing things well.

Everything there is fresh, locally-sourced and they have no problem tweaking things to make sure you get exactly what you want. 

 

A post shared by TWO BOYS BREW (@twoboysbrew) on

Any “food pet peeves”?

Poor hygiene and presentation or bad service in any restaurant.

I feel if you are paying for something it should be nicer than what you could do at home. 

What food would you not eat for the whole world? 

I’m vegan for the past 3 years so meat would now be a big no for me. I’ve no interest and don’t miss it and giving it up has been one of the best decisions I’ve ever made. 

What can we always find in your fridge?

Loads of coconut yoghurt, berries, sweet potatoes, avocados, lots of roast veg leftovers and some dark chocolate. 

You have friends over for dinner, what do you cook for them?

I love the idea of letting people help themselves so will always serve things buffet style. 

I try to prep as much in advance so as I can actually enjoy the evening so ideally I would do a few Ottolenghi style salads, loads of dips and hummus, great bread and a simple main like a veggie curry. 

I also think if someone offers to bring something say yes! You don’t have to kill yourself preparing for a dinner party! 

Otherwise I’d probably serve fresh strawberries and a good vegan brownie for dessert with some Nobó – which is a dairy free Irish ice cream company. !   

 

Toasting to a happy honeymoon!

A post shared by Holly White (@hollywhite.ie) on

Do you find it hard to eat a healthy diet in a daily basis?

Working from home I find it hard to avoid constant snacking throughout the day. Whenever I am avoiding something or stuck I find myself making more and more cups of tea.

I definitely think if you can get organised food wise you save so much money. I’d say I eat well about 3 days out of five during the week. I go to a lot of events with work and if there’s treats on offer it’s hard to resist. 

What is your guilty pleasure?

A glass of Champagne and some dark chocolate is always a treat or I love Booja Booja – which is a dairy-free ice-cream you get in health food stores. The raspberry one is amazing

Your favourite place for a drink in Dublin? 

I love Peruke and Periwig on Dawson street. It’s really intimate and so creative. 

 

Get over the Tuesday blues… Bottoms up! ‘Bellini Bottom Blues’ #Peruke

A post shared by Peruke & Periwig (@perukeperiwig) on

 

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She may have quit the reality show which made her famous, but it looks like Lucy Watson isn’t about to disappear from the spotlight anytime soon.

While often the topic of controversial tweets, the former Made in Chelsea star has been receiving widespread praise online for her latest venture – a makeup tutorial which emphasises the use of products which have not been tested on animals.

With the help of her makeup artist Summer, the 26-year-old vegan demonstrated for fans that it is possible to create a smoky eye look using only cruelty-free products, although she was quick to point out that Summer’s brushes we not necessarily so.

So far fans have been very impressed with Lucy’s efforts with one writing: “I’ve bought loads of stuff from your videos…all cruelty free…Opened my eyes!  If we don’t need to use products that test on animals then why should we buy them?”

While another said:  “Just watched it.  Love the look!  I love those eyeshadow colours.”

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These days avoiding dairy is easier and more popular than ever before.  But whether you're lactose intolerant or simply not mad about milk, it is super frustrating that one of the world’s most prominent coffee chains doesn’t do an almond-based alternative.

With the rise of nut milks – which are widely viewed as healthier and better tasting than soy – it seems like every decent coffee shop is offering almond milk lattes, cappuccinos and macchiatos but, for whatever reason, until now Starbucks has stuck by soy.

To the cheers of the lactose intolerant everywhere, today Starbucks announced that this September almond milk will make its long-awaited debut on the coffee giant’s US menu.

The move comes after one of the most common suggestions on Starbucks’ customer request platform My Starbucks Idea was that almond milk should be made available.

Sadly Starbucks Ireland have yet to make a similar statement but since it’s coming to America, we’re hopeful the almond truck will be here soon.  

 

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