Veganuary: for people, animals and the planet
What is Veganuary?
Veganuary is a global campaign that takes place every January, encouraging people to try a vegan diet for the month. It’s about exploring plant-based food, learning new recipes, and discovering how our everyday choices can make a positive difference.
What are some of the benefits of taking part in veganuary?
1. Health
Boosts fibre, vitamin and mineral intake.
Can improve energy levels and wellbeing.
Supports heart and gut health.
2. Animals
Reduces demand for intensive farming.
Helps prevent animal suffering.
Encourages more compassionate food choices.
3. Environment
Lowers carbon emissions.
- Uses less land and water.
Helps protect wildlife and habitats.
Grow your own food this year!
Growing your own food deepens your connection with nature and helps us to understand where food really comes from, plus it tastes great!
Even in Winter, you can start growing your own food indoors or undercover.
Why not try planting…
- Broad beans – Sow in pots or a sheltered spot for early crops
- Peas – Start indoors for strong young plants
- Onions (from seed) – Slow to start but rewarding later
- Leeks – Ideal for early sowing indoors
- Spinach – Hardy varieties do well under cover
- Salad leaves and microgreens – Quick-growing and perfect for windowsills
Growing vegetables reduces food miles, supports soil health, and brings fresh, affordable produce to your plate.
click below for a hearty vegan recipe!
- Winter Warmer Chilli Recipe (Serves 4-6)
Hearty, warming and full of flavour, this Veganuary recipe includes seasonal veg and is similar to what we might cook on the campfire at Green Light Trust.
Ingredients
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 1 carrot, diced
- 1 parsnip or sweet potato, diced
- 1 red pepper (optional but seasonal stored crop), chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1–2 tsp chilli powder (to taste)
- 1 tsp ground coriander
- 1 tbsp tomato purée
- 1 tin chopped tomatoes
- 1 tin kidney beans, drained and rinsed
- 1 tin black beans or mixed beans
- 300ml vegetable stock
- Salt and pepper to taste
Optional toppings: chopped coriander, sliced spring onions, dairy-free yoghurt
Method
- Heat the olive oil in a large saucepan and gently fry the onion until soft.
- Add the garlic, cumin, paprika, chilli powder and coriander. Cook for 1 minute until fragrant.
- Stir in the carrot, parsnip or sweet potato and pepper. Cook for 5 minutes.
- Add the tomato purée, chopped tomatoes, beans and vegetable stock.
- Bring to a gentle simmer, cover and cook for 30–40 minutes until the vegetables are tender and the chilli has thickened.
- Season to taste and serve hot.
Serving Suggestions
Serve with rice, baked potatoes, or crusty bread.
Leftovers taste even better the next day and freeze well.
