It’s vegan festival season


As the number of vegans in the UK grows, so does the number of vegan festivals and events on offer.

They’re a great way of meeting fellow vegans and finding products that may be difficult to get hold of on your local High Street. I also find them fantastic for discovering new (to me) independent vegan retailers and connecting with grassroots animal rights groups.

Vegan Events UK is one group with a busy festival calendar this year.

There’s something for all ages at their forthcoming vegan festivals this spring. These popular events, held at venues up and down the country include a feast of mouth-wateringly delicious food, a wide range of fantastic stalls, world food caterers, exciting cookery demos, inspirational talks, interactive workshops, yoga and children’s activities running throughout the day.

Food on offer includes a varied and exciting array of plant-based hot and cold dishes, including Asian, Mediterranean, Indian, Greek, Hotdogs, Burgers, Street Food, Raw Food and Gourmet Food! There will also be a huge range of pies, cakes, chocolates, cookies, doughnuts, sandwiches and salads to take away as well as alcoholic and non-alcoholic drinks, juices, smoothies, tea and coffee.

There will be a great selection of non-food stalls at the event selling a wide variety of items including fashion, footwear, jewellery, beauty and skincare products, candles, crafts, clothing, footwear, homeware, gifts and charity merchandise.

As well as stalls to look round, there will also be a wide range of free food samples to try, live music, inspirational talks, live cookery demonstrations, workshops and children’s activities.

Vegan Events UK organises over 20 of the largest vegan festivals and events across the UK. Events this spring are being held in Essex, Portsmouth, Shoreditch, Manchester, Glasgow, Leicester, Liverpool, Nottingham and Dorset.

Festival Organiser Victoria Bryceson says: “With the vegan lifestyle really starting to go mainstream there’s a massive demand around the country for vegan-friendly events. Our festivals are set to be a fantastic day out whether you’re vegetarian, vegan or simply vegan-curious. The idea behind the festivals is to educate and inform everyone about the vegan lifestyle and offer support to anybody who would like it.”

Going vegan has transformed Victoria’s life: “I’ve never felt happier and healthier,” she says. She started the festival with the aim of promoting animal welfare and how to live a more ethical and healthy lifestyle.

“There will be several animal welfare charity stalls raising awareness of their causes. For anybody who would like to get involved with volunteering this is an ideal place to talk to lots of different charities and gather information, and all the stall holders are happy to talk to people and answer any questions.”

The festivals are run in partnership with animal welfare charities including Miracle’s Mission. “It’s all about trying new things and opening people’s eyes to new possibilities,” continues Victoria. “Cutting out meat and dairy from your diet is easier than you might think and many people are increasingly looking for alternatives as they want to live more healthily and ethically. They want to find out more about the new innovative foods and recipes now available and want to do it affordably. Our festivals will educate people on how to do all of this.”

The festivals being held in spring 2018 are:
• Shoreditch Viva! Vegan Festival on Saturday 17th March and Sunday 18th March
• Northern Vegan Festival (Manchester) on Saturday 7th April
• Glasgow Vegan Festival on Saturday 14th April and Sunday 15th April
• Leicester Vegan Festival on Saturday 21st April
• Liverpool Vegan Festival on Saturday 5th May
• Nottingham Viva! Vegan Festival on Saturday 12th May
• Dorset Vegan Festival on Sunday 20th May

Entry into each of the spring festivals costs just £3 (under-16s free), which includes entry to all areas and activities. Standard tickets are purchased at the door on the day. VIP tickets, costing £15, include fast-track entry and a goody bag full of vegan products, samples, discounts and offers can be purchased in advance but sell out quickly.

For more information, please visit or

Review – Goodfella’s Vegan Stonebaked Falafel Pizza


The rise in vegan products on supermarket shelves has meant a race to get new and interesting products out there recently.

Pizza seems to be the latest battleground for those fighting for the vegan pounds.

I grabbed (literally) this the falafel pizza out of the Sainsbury’s freezer faster than you can say “hummus aisle”. The price of £2.50 for a normal-sized pizza helped too!

Facebook comments when I posted a picture seem to centre around “why does everything revolve around falafel?” I can sympathise with that view – I’m actually not a huge falafel fan – they can be a bit dry!

On close inspection of the ingredients list, it seems there’s also a “hummus drizzle” – falafel and hummus make the perfect go-to vegan marriage – and that coupling alone will take many to vegan heaven – what a threesome: pizza, falafel and hummus!

To be honest, I didn’t really notice the hummus drizzle – I think it’s more of a trickle than a drizzle. But, on the whole, the pizza is nice.

Pizza whole

There’s lots of topping – it’s especially heavy on the falafel (it is a falafel pizza after all) and the red pepper. There seemed to be a fair bit of spinach too – so you can tell your friends that it’s a slightly healthy meal! It looks very colourful too.

The base is nice and crispy – and certainly not too thick. The falafel is the dominant flavour, but there’s a mild to medium spicy kick. It’s not overly overpowering, but it raises the taste stakes above the bland.

And it needs that kick – the falafel alone isn’t enough to captivate my taste-buds’ interest, but the not-too-powerful kick gives it an extra layer of much-needed flavour. It isn’t too fiery, and I think most people will be able to handle it – I’m certainly not a “the hotter the better type person in the heat stakes.

It isn’t a messy pizza eating wise. This is probably due to the fact there’s no vegan cheese. It relies on the falafel as its main selling point – and I think this works – to an extent. But there’s nothing to stop vegans adding their own toppings to liven things up! For me, a pizza is naked without mushrooms – at least one Facebook friend added vegan cheese to hers and many will miss tomato slices. Garlic and chilli peppers could be an addition for those who do like to taste more spice.

All in all, it’s nice, but it didn’t fill me up. I do eat a lot – if I’m honest – so a side of onion rings or chips makes it the perfect Saturday evening meal.

Finally, I must also add that there are a lot of independent vegan firms now producing pizzas – they may be slightly more expensive, but we all want to support our local health food shops, don’t we?

Pizza ingredients

Farmfoods Veggie Kitchen products reviewed


It seems that a there isn’t a week going by without a new vegan product launch these days.

One the one hand, it’s great news there are so many products from which to choose, but, it does mean that with so many supermarkets fighting for the vegan pound, our independent health food shops have difficulty in competing. As someone who always bats for the small guy, I find myself torn between trying the new ranges and supporting small businesses.

Farmfoods isn’t generally seen as a big player as far as supermarkets go – but it is good for those on a budget – when I bought products from their Veggie Kitchen range, I got three for a fiver!

I decided to try all of the vegan-friendly products in the Veggie Kitchen range because it really didn’t cost me very much to do so.

Sausages. The sausages are of a similar size and texture to Linda McCartney’s famous veggie sausages – the benchmark by which vegan-friendly sausages are usually measured if we’re honest.

The Farmfoods effort has a similar rusky taste, but they have a herby hint that’s very pleasant indeed. I prefer them to the Linda McCartney ones – and they are certainly value for money – you get eight in a box!

Meatballs. These seem to lack the seasoning hit that their sausage sisters provide. You get a hefty pack and a meaty texture, but they are just a little bit bland. However, this does mean they soak up other flavours well and are great in a passata with pasta or in a nice onion gravy as part of a roast dinner.

We have to remember this is cheap processed food, so sometimes you need to spice things up a little with sauces or seasoning.

Mince. You get a substantial pack of soya mince to use in your spaghetti Bolognaise or shepherd’s pie. Again, the mince alone is a little bland, but then, who eats mince on its own?

It works perfectly in a good spag bog, and that’s all you need really. It doesn’t have a dominant flavour, and, I guess, that’s the point really. You get a lot for your money, meaning it can be stretched across several tasty meals.

Burgers. The Veggie Kitchen burgers have a meaty look and texture. By meaty, I mean substantial – they don’t look or taste like a dead animal – I feel the need to make that clear in our Veganverse. These also lack seasoning, but bung them in a bun with some salad and relish and you have a great burger. They also go brilliantly with gravy.

I have to point out, that while not exploding with taste, none of the products are offensive to the tastebuds – none of them are horrible and none of them are overly disappointing.

Southern Fried Chicken Poppers. These are my favourites in the range. The coating gives them a slight crunch and provides a mild peppery taste – one that’s very agreeable too!

The texture is gorgeous. They almost melt in the mouth – while, again, not having a powerful flavour. But they are perfect with ketchup, which, importantly, means they are very kid-friendly and they get the thumbs-up from me.

All-in-all, if you’re after cheap, quick, processed food, or freezer staples, you could do worse than popping down to Farmfoods.


The inevitable Veganuary backlash and the desperation behind Februdairy

As Veganuary comes to an end, we don’t know how many “new vegans” have been created this year, but we do know it has been a total success. More people than ever are doing Veganuary this year and there have been so many newspaper articles on the event, I have lost count. Papers such as the Guardian even published supplements of vegan recipes. But, predictably, there has been a little bit of a backlash.

But, take heart, there always is when something is successful. People in the UK seem scared of success, so the backlash against Veganuary is just a testament to its rise. Of the three anti-vegan article links I can remember, two are discussed below. The third was about the problems of soya and is probably an old link.

The article does admit “Veganism is officially no longer a fringe lifestyle, with more people opting to cut out animal products from their diet altogether.”

But apparently Oat milk is the most “calorific” and a skimmed milk latte is the least fattening – all of which misses the point by a million miles.

  1. Many vegans aren’t vegan for health reasons.
  2. Other health benefits of going dairy-free are ignored by the article
  3. Detrimental health effects of dairy are ignored by the article.

Early in January, the Mail also published this:

Richard Littlejohn writes: “Meanwhile, the rest of us will shrug our shoulders and take no notice whatsoever,” and then goes and writes a whole smug, predictable article about it – oh the irony Richard!

Right-wing commentators are more obsessed with veganism than vegans are. The backlash just proves how popular veganism is becoming.

Then there’s this from the Sun: which claims you lack calcium and iodine by going vegan – kale, broccoli and fortified plant milk are all calcium sources – the article claims (wrongly) that non-dairy milk isn’t fortified.

Iodine is something you need very little of and can get through seaweed – but natural iodine is hard to come by – some fruits and veg have a bit, depending on how iodine-rich the soil they are grown in is, so a supplement can be a good bet. Iodized salt is also a source – it is important during pregnancy. The article states that dairy is the best source – that’s only because it’s added to animal feed – it isn’t a natural source.

And as Veganuary careers towards a successful conclusion, we have news of #Februdairy – an attempt to silence the dairy industry’s critics – they say impersonation is the sincerest form of flattery. Here’s what a farming paper says about it:

But it does show veganism’s rise is now a financial threat to the dairy industry – they are desperate to prove they’re not cruel – we, however, know different.

Of course, Veganuary has grown beyond vegans’ wildest dreams over the last four years (the charity was formed in November 2013 – ready for January 2014), so, the biggest surprise is that it’s taken the dairy industry four years to respond. The fact it has responded is a testament to the growing power of veganism! You, of course, can still visit the Veganuary website: to see what the fuss is all about.





Sunday dinners, Veganuary and plastic


Review – V-Bites Meat-free Meatloaf

A vegan meatless meatloaf had to be worth a try post-Christmas.

Being vegan doesn’t mean you have to automatically skip traditional Sunday meals, and I’m always on the lookout for new and exciting dishes to throw into the mix.

V-Bites came up with the goods on this occasion.

As part of their VegiDeli range, I was excited to find this in my local Holland and Barrett – and even more excited to give it a try.

I have liked the Cheatin’ roasts and love Macsween Veggie Haggis – my favourite roast substitute as it’s totally natural and very filling – but like a boy in a vegan sweet shop, I get excited by new vegan foods.

As Veganuary rumbles on, the hunt for “meaty” replacements to tempt new vegans grows, and this is certainly “meaty” – maybe too much so for some vegans.

The main problem I had with my Meatless Meatloaf was actually getting into the thing. You need to remove the tight plastic casing to cook the thing – it’s harder to get into than the Free Masons – mainly due to the metal clips at each end!

Also, plastic is bad – its affect on the environment is directly deadly for many animals – so, V-Bites, how about dropping that bit? To be fair, a lot of processed vegan food comes in a plastic prison and it’s something we really should be pulling companies up on – it simply isn’t cool!

Once you’ve got into it, it takes a fair while to cook – definitely closer to 50 minutes than 45 (the packaging says 45-5o minutes) – but, on the plus side, it is a chunky beast – I reckon you could get three good servings from it.

So, how does it taste?

It’s OK, in short. Personally, I thought it could do with a little more seasoning – or some seasoning really. A few herbs would have certainly livened it up – or maybe I’m too used to plenty of herbs and spices in vegan dishes – but many meat dishes are powered by these plants to make them taste better too!

It has a nice meaty texture, look and is certainly tender. The taste reminds me a little bit of some vegan minces on the market – so a good gravy, tomato sauce or mustard certainly adds a welcome flavour punch to this substantial and filling dish.

You can buy online here:

But what’s your favourite vegan Sunday dinner? Please comment below – or in the social media thread which brought you here. I also welcome your recipes for vegan dinner dishes.

Also, I’m after your Veganuary stories for future blogs, so please get in touch.

Vegan Star Wars – the animal rights messages in The Last Jedi

Warning: Contains spoilers!

There a couple of strong animal rights messages in Star Wars: The Last Jedi – this is in addition to the new Viva ad being shown before the showing I attended.

Luke Skywalk shoving a beaker into the breasts of a dinosaur-like creature and gulping down its milk had many in the audience gasping. It’s not a huge leap to realise that this is the reality of milk – one species, stealing the breast milk of another species – milk meant for the babies of said other species.

The docile-looking creature in the Last Jedi certainly looked as if she was pregnant – and Rey reacted with distaste – as many people do when presented with the realities of the dairy industry. Animals are, of course, forcibly made pregnant in order to produce milk for us. Luke’s taking of a wild creature’s milk, directly from her mammary glands, produces a revulsion we should all feel at the taking of a mother cow’s milk directly from her udders – after all, that’s what we’re drinking – it’s just that a machine is stealing it from her.

Then we had Chewbacca coming face-to-face with a porg as he is about to tuck into what looks like a roasted porg. The cute little creatures mirror our reactions to the thought of eating dog or cat – when they are no different to cows or pigs – the latter two are certainly as intelligent as domesticated animals.

Chewie is surrounded by dozens of sad-eyes porgs as he can’t bring himself to chow down on his victim – this creature had a family and friends – it lived and is now dead. Chewie is hungry, but their eyes and reaction of the porgs convey a strong message to the audience.

Further on in the film, we have a strong liberation message in a thinly-veiled horse racing metaphor.

The fathers, are bet on in a Vegas-style setting and forced to race. These horse-like creatures are seen thundering around a greyhound stadium style track. But they are liberated by rebel heroes as a distraction – brilliant!

Again, it’s the audience reaction which is important – and their realisation that living animals are forced to race for human entertainment – while being held captive away from their friends and family.

A vegan at Christmas – Star Wars, nut roasts and mince pies


I saw the Viva ad promoting veganism at a showing of Star Wars: The Last Jedi today.

Sadly, it was followed by several supermarket ads showcase all the meat available this Christmas. For me, that sums up Christmas as a vegan. Although we are growing in number and share our stories, finds and views in vegan groups on social media, many of us will spend Christmas amongst meat-eaters.

I’ve often said that the festive period is a bad time for the animals – many millions are consigned to dinner plates – and worse…the bin when too much meat is purchased! We also have the festive fox hunts, reindeer cruelly paraded in a foreign climate, unwanted puppies dumped and wildlife left to freeze to death.

However, there are many positives to being a vegan at Christmas too. The local animal sanctuaries, for instance, often receive generous donations at this time of year (donate to Brook Farm sanctuary at or Hillside at in the UK). Plus, we have Veganuary ( ) to look forward to and there are more and more vegan options to make your Christmas feast delicious as well as compassionate.

I usually buy a Vegusto roast for my Christmas lunch ( They are natural, vegan and soya-free. You do pay a little more than some other roasts, but I think they’re worth it – and great for cold cuts. Being a mushroom addict, I’ve gone for the Porcini Mushroom Roast. They do a great starter pack too – which is a fantastic introduction to their range of fake meats and cheeses.

I have had Tofurkey before too – this seems to be the favoured “meat” of choice for many – and I can’t blame them. It’s available at your local Holland and Barrett and many other health food shops. Again, it seems expensive – but you can feed a family from one roast. The outer layer can get a little tough when it’s roasted, but, other than that, it’s very tasty.

I’ve also tried the Cheatin’ Celebration Roast – also available for Holland and Barrett or I had this a number of times so you can tell I enjoyed it! It comes with vegan sausages wrapped in vegan bacon – so you get a proper Christmas feeling from it – the roast itself is already sliced too – an added bonus! It comes with gravy too. Of course, you can buy nut roasts in many places, including Tesco – – or make your own – there are many recipes online, and people have their own takes on this classic too.

There are many posts in vegan groups about finding vegan-friendly cakes and puddings over Christmas – and specialist websites often stock them – but I got my mince pies from Iceland and my Christmas pudding from B&M. It’s often a case of just looking through the ingredients – something vegans have become very good at over the years. As I get older, I’m finding I have to keep my glasses on while I shop so I can read the ingredient small print of products!

Many supermarkets now stock vegan custard and single cream and Sainsbury’s now stock a vegan Whipped Cream in a spray can – and, again, you can buy it in a can or carton at many health food shops anyway – even Amazon stock it! I must give Costa’s vegan-friendly Christmas cake slices the thumbs-up too – well worth a try if you’re popping in for a coffee over Christmas.

Linda McCartney now produces mini-sausage rolls and “chipolata-style” sausages for that Christmas tea – and you may have seen the posts about the Violife cheese platter available at Sainsbury’s.

There are festive selection boxes available everywhere – I saw a vegan one in Morrisons yesterday – or you could splash out and go for a box of Booja-booja – very nice for indulgent vegans.

The point is, there are so many vegan products now available, it’s impossible to cover them all in one blog. I, personally, love my traditional veg – the best festive products to consume on a budget. I fry my sprouts – chop them up tiny, fry with diced onion, garlic, lemon juice and black pepper for about three minutes – they are tasty and still have a nice crunch to them for 30 minutes also works well.

It’s easy to get downhearted by the obvious contradiction in celebrating through what vegans see as death and destruction of animals. But, just by showing off the vegan alternatives you are opening people’s minds to the possibility of another way of marking the occasion. We can buy ethical presents, eat ethical foods and drink ethical drinks – but we don’t have to spend a fortune in doing so.

For me, it’s good to remember that Christmas doesn’t have to be extravagant, the DIY experience brings joy to the cooking and present-making process and strips away some of the stress – after all, Christmas is supposed to be merry for everybody – whatever the species.

As for the film, well Star Wars has been a festive treat for many of us over the past couple of years – and this one has several vegan undertones!


A vegan meal out at Wagamama – food review

Wagamama’s new vegan menu has got the online plant-based community excited – so Peterborough’s Vegetarian and Vegan group decided to hold one of its social nights at the local branch to see what all the fuss is about. I thought it’d be rude not to review my meal for the lovely vegan community out there.

I went for the kare burosu for my main. At £10.95 it was actually a substantial and very filling dish (it actually came in a bowl). The mushrooms interacted with the vegetable broth to produce a strong, rustic taste – mushrooms are my favourite meat substitute, so this was a definite thumbs-up from me. The wooden ladle provided to eat it with added to the rustic feel too.



The dish had a strong chilli kick – another plus in my book – which didn’t overpower the other flavours but complimented them perfectly. The soft tofu was delicious addition – and it was cooked just right. Tofu is a very hard ingredient to get right – Wagamama has succeeded here.

Wagamama didn’t skimp on the veg or the herbs in the meal either – and the udon noodles were divine – they are certainly my favourite noodles – thick and substantial. There was also plenty of fresh coriander to garnish the bowl.

I complimented my main with a side of yasai steamed gyoza – basically vegetable dumplings with a balsamic dip. They’re divine.


I’ve always been a huge dumpling fan, and these hold a perfect selection of vegetables the balsamic sauce is just the perfect compliment. A hint of chilli finished it off perfectly.

I also tried the wok fried greens and the broccoli and bok choi were delicious – stir-fried in garlic and soy sauce – they had just the right amount of crunch. I like broccoli cooked in soy sauce anyway, and this just reinforced the opinion of my taste-buds.

The edamame with salt side dish also gets a thumbs-up – it certainly had a kick to it. The salt definitely enhanced the beans’ natural flavour.

I had to try a dessert to finish off the evening – it’s vegan law. We had a choice of two sorbets and I went for the pink guava with passion fruit one – very nice it was too. I love a strong fruit flavour and this definitely didn’t disappoint in that department.


I chose a Kansho craft beer to wash down my food and I’m glad I did. The growth in the craft beer market is good news for vegans as we can actually drink a lot of them – and as most are made by independent breweries they score high on the ethical scale too.

This one had a pleasant zesty taste and looked like Irn Bru. It was light and, again, I enjoyed it very much.

You can check out Wagamama’s full vegan menu online –

I have tried the yasai yaki soba before – I had that with rice noodles. I’m a mushroom fiend, so I pretty much go for anything with mushrooms and dish also impressed me. It’s not as substantial as the kare burosu but is a bit cheaper. It’s also less spicy – if you have a more delicate palate.

Wagamama must be commended for offering such a comprehensive vegan menu. The staff were also very friendly and helpful. The layout of the Peterborough restaurant is very welcoming. It’s well lit, unfussy and spacious. Wagamama also offers takeaway and delivery services.

An extremely pleasant evening.


Simple vegan mac cheese recipes that will stop you missing dairy

“But cheese” is something I hear more than “but bacon” if I’m honest.

And I have to admit, I am a huge pasta fan, and vegan macaroni ‘cheese’ is one of my favourite dishes.

There are numerous recipes for making this stodgy delight, and, I have found a recipe I like, so I stick with that. I am going to share that, and a previous recipe, one I revert back to every now and again – because it has a chilli hit, and I like chilli hits.

You can even buy some vegan “cheese” sauces now (this one is pretty good – ), and they work well – just pour over the pasta – you can do cauliflower “cheese” in the same way – by just replacing the pasta with the cauliflower.

I do like to sprinkle paprika on top of the mac ‘cheese’ or cauliflower ‘cheese’ when I’m done – and you can crisp it up under the grill if you so wish. Either way, I think it is the perfect winter comfort food.

Anyway, this recipe was passed onto me on Facebook a long time ago, so I’ve no idea where it originated:




  • A pan load of pasta  – around 250g
  • 3 potatoes
  • 1 teacup of diced carrot
  • Approx 25 cashew nuts
  • ¼ cup olive oil (vegetable will do – but don’t use too much either way)
  • Salt
  • 1 clove of garlic
  • ¼ small onion
  • ½ teaspoon lemon juice
  • Paprika (optional)
  • Tomato – sliced (optional)



Cook the pasta

Cut up the potatoes and cook with the carrots

Dice the onion and garlic

Blend the cashew nuts

Add the cooked potatoes and carrots and gradually blend into the nuts

Add oil, onion, garlic, salt and lemon juice

Blend again.

Add a little water, if necessary.

Blend again.

Mix the “cheese” with the pasta and either serve or pop in the oven or under the grill to brown for 10 to 20 minutes. You can sprinkle with paprika and pop sliced tomatoes on top before putting in the oven if you wish.

Serve. This is really nice with ketchup too.


The second one comes from a Peta booklet I received. It’s based on nutritional yeast – which people either love or hate – but which does have a cheesy taste and is loaded with vitamins.



  • 1kg macaroni (any pasta will do)
  • 125g soya marg
  • 100g flour
  • 1 ½ tsp salt
  • 2 tsp soy sauce
  • 1 ½ tsp garlic powder
  • Pinch of turmeric
  • 50ml oil
  • 75g nutritional yeast flakes
  • 125g broccoli florets – steamed
  • 40g diced green chilis

Serves 4



Cook the pasta (maybe use the water as the boiling water part).

Melt the marg in a saucepan on a low heat and whisk in the flour – whisk until smooth and bubbling.

Stir in the boiling water.

Add salt, soy sauce, garlic and turmeric.

Cook until sauce thickens.

Whip in the oil and nutritional yeast flakes.

Mix sauce with pasta and put in an oven-proof dish.

Mix in broccoli and chilis.

Bake for about 25 minutes at 350F/180C


The latter one is a bit fat-heavy but more savoury – the sauce isn’t at all creamy like the first one either – it all depends on what you’re in the mood for that day.

If you have any alternative recipes, please post them in the comments – I love trying out new vegan tastes.

Vegan pop-up kitchen with punk ethics

BBQ Sticky Ribs from Resist!

Resist! Vegan Kitchen feeds street food to hungry gig-goers and those attending special events in the UK.

Based in Peterborough, Cambridgeshire, and run by Gareth, the kitchen makes everything from scratch – including the seitan – which forms the basis for many of the dishes. I love the idea of pop-ups and independent vegan businesses – especially ones that adhere to the DIY ethic of punk – something that has come to mean a lot to me over the years. But I also love the fact that people are spreading the vegan message by showing others how great the food does taste. So, I took the opportunity to ask Gareth to tell us more about Resist:

“Resist! started after I left The Scary Clown Presents (a punk collective based in Peterborough which promotes local gigs), we’d done Seitan’s Garden vegan barbecues at some of the SCP gigs and served food for all the charity events we organised with that. After leaving, I wanted to continue doing food and music in some form but leave Seitan’s Garden behind as that was SCP. I came up with Resist! Vegan Kitchen, where we’d do vegan food alongside really good intimate gigs with incredible touring artists. We want to support independent venues and collectives in Peterborough. We’re anti-fascist, pro-feminist, animal friendly, and want to promote that. That’s very important to us. We’re for the animals. Currently we are a pop-up kitchen doing takeovers across Peterborough, but also available for events, functions or gigs.

“At the moment we’re doing outside winter barbecues for the Battle Lines art events at The Ostrich pub, in Peterborough, this is more street food orientated I guess, so we’re doing donner kebabs, sticky BBQ ribs, slow pulled Jackfruit, burgers and that kind of thing. We’re hoping to do a sit-down menu event soon to showcase the full range of what we do. We love challenges, and if there is something people ‘miss’ since going vegan, or that helps them to go vegan they can let us know. If we can create something that tastes and looks similar and nothing died in the process then we’re winning.

“Battle Lines at The Ostrich is a brilliant event. The first event had a very ‘omni’ crowd, so we created a menu that was for everyone and would work there. It sold out within an hour. The latest Battle Lines had more vegans show up (and vegan discussions going on), which was a really great thing to see, it’s one of the best nights in Peterborough at the moment: Independent, creative, and with vegan grub to boot.”

Jackfruit & salad
Pulled Jackfruit from Resist!

Resist! food reviewed

I went along to the latest Battle Lines event and tried what Resist! had on offer. Here’s my short review:

The donner kebabs were so packed with good stuff, they were hard to get my big mouth around them.

Being vegan, I totally enjoyed the abundance of salad – and I’ve always been a huge fan of onion anyway. Adding the available mint sauce and a splash of chilli sauce certainly brought out the flavours.

Seitan – when prepared correctly – is a great “meat” of choice for a vegan kebab. Resist! Kitchen slice the “meat” thinly and it has a chewy, but not too soft texture. It’s great at working with the other flavours in the salad and, in particular, the sauce.

It is also telling that the naan bread used to wrap it didn’t dominate on the flavour front, but added enough bulk to fill your belly during a night out.

The Sticky Ribs are certainly very sticky. Time has obviously been spent on the texture of the seitan, which is pretty much perfect. They are chewy, but not overly so, and they’re not too soft. The sticky, barbecue-style sauce is sweet, but not too sweet with a spicy hit that doesn’t overpower the sweetness – but is enough to keep it in the realms of an overtly savoury offering. It’s exactly what you’d expect from a sticky barbecue dish.

I’ve tried Gareth’s Pulled Jackfruit before, and it’s a dish that delights every time – in fact, I make pulled jackfruit at home, but it’s never quite up to the standards set by Resist! Vegan Kitchen. Jackfruit absorbs flavours and takes in all the spices used in its preparation. I have no clue what pulled pork tastes like, but I’m told that pulled jackfruit is indistinguishable from it – just 100 per cent natural and cruelty-free.

Meringue from Resist!

Shirts for sale


Dan from the band Ducking Punches (vegan artist) has designed the T-shirts for Gareth, and these are for sale at Resist! events.


You can contact Gareth at


Instagram: @resistvegankitchen

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