Today we kick off part one by discussing meal ideas for all our Veganuary graduates or  anyone feeling a bit stuck in a rut with their cooking. From apple and cinnamon baked oats to chia porridge, beetroot coconut curry and Vego chocolate spread, we share all our best tips and recipes.

Molly also explains what TVP is and how to cook with it (and yes, she was right – it is made from soy flour!), whilst Holly chats about prepping things like raw slaw and homemade sun-dried tomato pesto for easy lunchtime wins. 

And in part 2, meet self-confessed meat lover and anti-vegan Zoe Clifton who married long-term vegan Jenna Robinson on Married At First Sight.

They discuss how bizarre it was marrying someone you don’t know, Zoe's shock at discovering Jenna was vegan and how she didn’t know what a vegan was ("she can't even eat eggs?!")

Having been talked into taking part in Veganuary with the support of Asda, whose new OMV! and Plant-Based ranges have been a godsend for meat-loving Zoe, Zoe talks about the positive changes she’s noticed after the initial detox and the impact of ditching meat and dairy on her training and overall health.

And finally, Jenna shares the reasons she went vegan seven years ago and how she thinks we can promote the benefits of veganism to friends and family without pushing them away.

Today's episode is sponsored by Yondu Vegetable Umami – a vegan, Korean, all-purpose season sauce. It’s gluten-free, organic, non-GMO and clean label.

Yondu Vegetable Umami is made from organic soybeans, yeast extract and simmered broth of savoury vegetables such as white radish, cabbage, leek, shiitake and garlic. This slow fermentation technique is the key to developing its deep flavour.

Find out how we've been using it in our meals in today's podcast and for more inspiration head over to their social media channels: Instagram - @yondu.uk and Tiktok - @yondu_uk

Yondu Vegetable Umami can be purchased on Amazon, £7.99 for 275ml. 

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Music by Purple Planet

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