November is World Vegan Month, so we’ve nicknamed it Veganber (see what we did there)!
There has been an increase in people going vegan over the past couple of years and with the likes of Bill Clinton, Madonna and Miley Cyrus switching to a plant based diet more and more people have followed suit.
During the month try a few vegan options and see what you think, these restaurants and cafes offer something for everyone.
A firm favourite in Newport, Peach Vegan Kitchen & Zero Waste Store serves up scrummy homemade cakes and creative menus that leaves you with something new to try on each visit. This fabulous eatery is a perfect haven to get away from the autumnal/wintery inclement weather.
Django’s Tapas offers a unique experience not found anywhere else on the island. A plant-based restaurant, Django’s is also a jazz cafe, a BYOB eatery and is based at what was once the old Lavender farm. Currently only open for ticketed evening events, check their website for what’s coming up.
Famous for its local garlicky produce, such as their Vampire Relish and their infamous Black Garlic Beer, The Garlic Farm in Newchurch has a lot to offer for vegans and vegetarians alike.
The most popular vegan options include the mezze sharing platter which contains every garlic lover’s dream of roasted garlic bulbs, butter bean and garlic hummus and garlic mushrooms. If you’re extra hungry, you can always treat yourself to their Mediterranean vegan flatbread, complete with vegan garlic mayonnaise.
This option may come as a surprise to most vegans but The Woodvale pub in Gurnard has recently changed their menu to include some fabulous new vegan options to enjoy. Serving the Moving Mountains® plant-based burger, which even ‘bleeds’ like regular beef patty (don’t worry, it’s just beetroot juice!) and Asian inspired dishes such as miso with tofu and cabbage, The Woodvale has something to satisfy the whole family’s taste buds and the views are spectacular too.
Vegan Lemon Cake
- 170 g self-raising flour
- 200 g caster sugar
- 250 ml lemonade
- 80 ml vegetable oil
- ½ tsp salt
- 1 tsp bicarbonate of soda
- ½ tsp vanilla essence
- 50 g icing sugar
- 113 g dairy-free butter
- 1 tsp vanilla essence
- 2 tsp lemon juice
- Pre-heat oven to 180°C (350°F).
- Blend all the cake batter ingredients together.
- Once smooth, pour the mix into a greased baking tin and pop into the oven for 40 minutes (or until fully cooked all the way through).
- While that is baking away in the oven, mix the icing ingredients together.
- Drizzle the icing over once the cake has cooled down.