V is for. . . VetoMeato and Velvet do Veganuary
Velvet is teaming up with one of its favourite plant-based restaurants, Cambridge’s VetoMeato, to help make this Veganuary your tastiest yet
To celebrate what’s set to be the biggest ever Veganuary - 2020 saw a whopping 400,000 people take part, a record expected to be smashed this year - Velvet is teaming up with VetoMeato to bring you exclusive content all month long.
Say Natalie Pace and Justin Bone, founders of the Cambridge-based brand: “Through sharing our tips, ethos and recipes we want to show even the most committed meat-eater that reducing meat in your diet does not mean foregoing flavour. Far from it!”
Inviting people to take a plant-based pledge for the month of January, Veganuary launched in 2014 and has since inspired and supported more than one million people in 192 countries to try out a vegan diet. With converts including numerous famous faces - Veganuary’s official ambassadors include Joaquin Phoenix, Paul McCartney, Sara Pascoe, Chris Packham and Evanna Lynch - participants cite three main reasons for signing up: health (38%), animals (37%) and environment (18%).
“After such a difficult year, there is a lot to reflect upon; participating in Veganuary is a perfect way to reset and make new intentions for the year ahead,” continue Natalie and Justin. “After all the chaos and disruption, there certainly feels like there is a need to live lighter: on the planet, our wallets and our waistlines.”
Hosted in Ta Bouche, the cocktail bar in Market Passage, VetoMeato’s menu has a global flavour - among the signature dishes is the Middle Eastern Streetbowl, a twist on classic falafel. Admiring Cambridge’s progressive spirit and the “fantastic work being done around food sustainability, fighting food poverty and addressing the climate emergency”, VetoMeato seeks to reflect this, says Natalie, with an ethos of “heavy on flavour, light on the planet”.
“We are so excited to be partnering with Velvet to kick off 2021 and Veganuary,” she adds. “Since launching in July, we have felt really supported and encouraged by Velvet's coverage and love reading their quality food and drink content.
“We hope that we can encourage fun and experimentation in the kitchen and people will head into February with new plant-based dishes they love cooking and eating.”
For more on Veganuary, go to veganuary.com
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More by this authorAlice Ryan