When you’re embracing a plant-based lifestyle, it’s easy to think that any beer, wine or cocktail is automatically vegan – after all, it’s just fermented fruit, right? But as it turns out, not all alcoholic beverages are totally free from animal involvement. Luckily, with a little awareness and the right tools, you can raise a glass without compromise. 

Many drinks, especially wine and some beers, use animal-derived ingredients during processing, even if the final bottle doesn’t list them on the label. These include: 

• Fining agents used in wine-making to clarify the liquid and remove impurities. Common agents include bone marrow, casein (a milk protein), and isinglass (fish bladder protein).

• Some modern craft beers also use lactose, honey and pretty much anything you could think of to create new flavours. The most infamous of these has to be cock-ale; popular in the 17th and 18th centuries, this beer had an entire chicken carcass added during the brewing process.

Thankfully, many producers now offer vegan alternatives by using bentonite clay, activated charcoal, plant-based proteins, or by skipping fining altogether.

Rather than guess, head straight to Barnivore – a free, comprehensive directory listing vegan-friendly beers, wines and spirits. Their community-vetted database helps you determine whether a drink is vegan, vegetarian, or not. With thousands of entries (and counting), it’s your go-to guide for confident, cruelty-free sipping.

• Check labels and menus: Though animal ingredients aren’t always listed, some producers now highlight vegan wines or beers upfront.

• Search Barnivore: Type in your drink, check the verdict, and drink confidently

• Ask questions: Whether you’re in a bar or your local shop, don’t hesitate to say, “Can you check if this is vegan?”

Vegan alcohol is more accessible than ever – but clarity still counts. Using tools like Barnivore and knowing what to ask can help you keep your plant-based journey flowing smoothly. Here’s to drinking with kindness! 

When we think of plant-based eating, it’s easy to picture it as a modern trend – the oat lattes, meat-free burgers and endless Instagram bowls of quinoa. But the truth is, eating mainly plants is anything but new. For thousands of years, communities around the world have built their diets on vegetables, grains, pulses, fruits, nuts and seeds, with animal products playing a smaller, more occasional role. 

Before industrial farming and supermarkets, most people ate what was grown locally and seasonally. That often meant plants were the star of the plate, with meat or fish as an accent rather than the main event. Many Indigenous and traditional diets still follow this pattern today.

These plant-led traditions show us that eating for health and sustainability doesn’t require reinventing the wheel, it often means looking back at how people have eaten for centuries. These diets: 

• Reduce environmental impact compared to meat-heavy diets

• Support local biodiversity by valuing native crops

• Provide balanced nutrition without over-reliance on animal products

If you’re aiming to eat more plant-based, exploring traditional recipes can be a delicious way to expand your repertoire. Try cooking a lentil dal, making a maize-based stew or frying falafels – dishes that have stood the test of time for good reason. 

Plant-based eating isn’t just a modern movement, it’s a way of life deeply rooted in human history. By learning from Indigenous and traditional diets, we can honour cultural heritage and create a healthier, more sustainable future.

Whether it’s a birthday dinner, a Friday night takeaway or brunch with friends, eating out can sometimes feel like the ultimate test of your plant-based resolve. Menus can be unpredictable, options might be limited, and there’s always that one friend who insists “just have the cheese, it won’t hurt!” 

But here’s the good news, eating out while staying true to your plant-based goals doesn’t have to be stressful or restrictive. With a bit of planning, a dash of confidence and a sprinkle of curiosity, you can enjoy eating out and keep your plate planet-friendly. 

A quick peek at the restaurant’s online menu can save you a lot of awkward table-side scanning. Look for clearly marked vegan or vegetarian dishes, and don’t be afraid to call ahead to see if the chef can make adjustments. Most places are happy to help if they know in advance. 

Can that burger be made with the veggie patty? Could the salad dressing be swapped for olive oil and balsamic? Is there a dairy-free milk option for your coffee? Often, a small tweak is all it takes to turn a dish plant-based. 

Instead of focusing on what you can’t have, look at eating out as an opportunity to try something new. Many cuisines have naturally plant-based dishes – think Indian chana masala, Middle Eastern falafel wraps, Thai vegetable curries, or Mexican bean burritos. 

If you’re unsure you’ll love a plant-based option, suggest ordering a few plates to share. That way, you can taste different things without committing to one full dish you’re not sure about. Plus, it turns the meal into more of a social experience. 

If you end up eating something that’s not 100 per cent plant-based, don’t sweat it. Progress is better than perfection, and every plant-based meal still makes a difference. Just get back on track with your next meal and remember why you started. 

Eating out is meant to be enjoyed. With a little preparation and flexibility, you can stick to your Halfway Heroes goals while still making the most of restaurant meals, celebrations and late-night takeaways. 

So go ahead – book the table, bring your appetite and show the world that plant-based eating isn’t just doable, it’s delicious. 

If you’ve ever tried serving a child a plate of lentils and watched them stare at it like it’s from another planet… you’re not alone. 

Kids can be picky. That’s true whether you’re feeding them meat, veggies, or anything in between. But the good news is that plant-based meals can be just as fun, tasty, and familiar as their usual favourites – sometimes they won’t even notice the difference! 

Here’s how to make plant-based eating kid-friendly (and actually eaten). 

Pasta is a kid classic, and it’s super easy to make plant-based. 

Kid-approved ideas: 

• Tomato and hidden veg sauce: blend carrots, peppers and courgettes into the tomato base so they never see them coming 

• Vegan mac & cheese: creamy sauces made from cashews, sweet potatoes, or dairy-free cheese work brilliantly 

• Pesto pasta: keep it bright and fresh, and throw in some peas for extra greens 

You don’t have to ban fun foods, just swap the ingredients. 

Kid-approved ideas: 

• Lentil or bean burgers served with chips and ketchup 

• Store-bought vegan nuggets 

• Vegan fish finger sandwiches 

Pizza is a guaranteed crowd-pleaser, and plant-based versions are just as delicious. 

Kid-approved ideas: 

• Use a dairy-free cheese that melts well

• Let the kids choose their own toppings: sweetcorn, mushrooms, pineapple and peppers

• Try pita bread or wraps for mini DIY pizzas

Wraps are hands-on and fun to build, which instantly makes them more exciting for kids. 

Kid-approved ideas: 

• Bean and sweet potato quesadillas with vegan cheese 

• Hummus and veggie wraps (thinly sliced cucumber, peppers and carrots) 

• Breakfast burritos with tofu scramble, hash browns and salsa 

Sometimes you just need the cosy, familiar meals. 

Kid-approved ideas: 

• Bangers and mash: vegan sausages with creamy plant-based mash and peas 

• Shepherd’s pie: made with lentils and topped with fluffy mash 

• Jacket potatoes: loaded with baked beans and a sprinkle of vegan cheese 

Plant-based doesn’t mean no dessert. 

Kid-approved ideas: 

• Banana “nice cream”: frozen bananas blended with cocoa or berries 

• Dairy-free brownies or flapjacks 

• Fruit skewers with a drizzle of melted vegan chocolate 

• Start with the familiar: swap meat for plant-based alternatives in dishes they already love 

• Make it fun: cut sandwiches into shapes, let them build their own wraps or pizzas 

• Get them involved: kids are more likely to eat something they helped make 

• Don’t sweat the misses: not every meal will be a hit, and that’s okay 

• Going 50 per cent plant-based as a family doesn’t have to mean mealtime battles. With a little creativity and a focus on flavour, you can serve up meals that kids will love, and you’ll feel good about. 

  And remember, every plant-based swap is a win for your family’s health and the planet.  

If you’ve ever wondered what vegans actually eat or assumed it’s all salads and sad tofu – I’m here to gently prove you wrong. 

Whether you’re halfway to vegan, just starting to experiment or simply curious, I thought I’d share a full week of what I really eat as a plant-based eater. No filters, no fancy food styling, just the stuff I genuinely eat day to day. 

Spoiler: it involves crisps, biscuits and a fair amount of Weetabix. 

• I’m not much of an early riser so weekday breakfasts are quick and easy, and weekends are when I get to slow down with a proper brunch 

• Snacks? Yes please. I’m a grazer – usually fruit (lots of apples and bananas), a handful of nuts, and more biscuits than I’d like to admit 

• I love cooking once and eating twice. Leftovers are lifesavers when lunch rolls around 

• My partner has introduced me to some incredible naturally vegan Indian dishes which I now make regularly (like Poha and Tofu Bhurji – both featured below!). There are so many naturally vegan dishes to explore from other cultures – proving that this way of eating isn’t anything new! 

Let’s get into the food… 

Monday 

Breakfast: Weetabix with warm soya milk and a sprinkle of sugar 
Lunch: Meal Deal – Sainsbury’s VLT (vegan bacon, lettuce & tomato), Original Hula Hoops and a Dr Pepper 
Tea: Sweet and sour tofu with rice 

💬 A classic start to the week – sweet and sour tofu is super satisfying and perfect for leftovers. 

Tuesday 

Breakfast: Same again – Weetabix, warm soya milk, sugar 
Lunch: Leftover sweet and sour tofu 
Tea: Lentil spaghetti Bolognese 

💬 I bulk out the spag bol with carrots, celery and tinned lentils. Cheap, hearty and perfect for batch cooking. 

Wednesday 

Breakfast: Peanut butter on toast 
Lunch: Greek-style salad with tofu, olives, cucumber, tomato and dressing 
Tea: Stir-fry 

💬 Stir-fries are great for using up stray veg. Chuck in tofu, garlic and soy sauce and you’ve got dinner in under 15 minutes. 

Thursday 

Breakfast: Marmite on toast (yes, I’m a fan!) 
Lunch: Leftover spag bol 
Tea: Tofu Bhurji with naan 

💬 Tofu Bhurji is one of my absolute favourites – it’s like a spiced scrambled tofu and so flavourful. Big thanks to my partner for introducing me to this one. 

Friday 

Breakfast: Weetabix (you’re sensing a theme, right?) 
Lunch: Leftover Tofu Bhurji 
Tea: Bangers and mash with onion gravy 

💬 Plant-based sausages have come a long way, and the Richmond ones are a staple in our house. I pair them with buttery mash and rich onion gravy – the ultimate comfort food. 

Saturday 

Brunch: American-style pancakes topped with banana and strawberries 
Tea: Beans alla vodka with garlic flatbread 

💬 A quiet weekend = brunch time! Pancakes are a once-in-a-while treat and super easy to veganise. And yes, vodka in beans works – it’s creamy, tangy and perfect with garlic bread. 

Sunday 

Brunch: Poha (a spiced, flattened rice dish from India) 
Tea: Jacket potato with baked beans and a simple salad 

💬 Poha is a beautiful, light but comforting brunch dish. My partner makes it best, but I’m slowly learning. 

This was a pretty average week for me – nothing fancy, just good, comforting food with a mix of fresh and convenience ingredients. 

Being vegan (or even halfway there!) doesn’t mean reinventing your diet overnight. Most of my meals are built around familiar things: pasta, potatoes, rice and lots of veg. I just swap in plant-based ingredients and try to keep it simple and enjoyable. 

If you’re on your own plant-based journey, I hope this gives you some inspiration – or at least proves that you don’t need a spiraliser and a pantry full of superfoods to eat well.