As the New Year rolls around, everyone’s humming the ‘new year, new you’ tune. For those of you who want to challenge yourself, why not give Veganuary a go? This feature has you covered, with everything from the basics of what it means to be a vegan, to the health benefits and where best to satisfy your vegan appetites.

WHAT IS VEGANUARY?
Veganuary is an annual movement that has gained momentum and marked the start of the calendar year for many a healthconscious foodie over the past decade. Launched in 2014, Veganuary (a portmanteau of ‘vegan’ and ‘January’) is an initiative by a UK-based nonprofit that encourages people to embrace a vegan lifestyle throughout the month of January.
But what does it really mean to be vegan? The essence of Veganuary involves steering clear of all animal-derived products for the month. It’s a challenge that invites participants to explore a meat-free, dairy-free and cruelty-free diet, excluding not only meats but also fish, poultry, dairy, eggs and even honey.
The campaign serves as a platform to promote and educate about veganism. According to the official website, Veganuary’s popularity has been remarkable and in 2023 it broke all previous records, with 706,965 people officially signing up from nearly every country in the world.

VEGANISM IN ESSENCE
Beyond a month-long commitment, veganism embodies a holistic philosophy that seeks to minimise animal exploitation and cruelty in all spheres of life. It goes beyond dietary choices, extending to clothing, cosmetics and other products derived wholly or partly from animals. Veganism advocates for ethical alternatives that benefit not only animals but also human health and the environment. The underlying motivations behind embracing a vegan lifestyle vary from person to person, be it ethical considerations, environmental consciousness or personal health goals.

WHY IS IT GAINING POPULARITY?
Veganism’s become the talk of the town lately, and it’s not just a passing fad. Google search trends reveal heightened interest in vegan-related topics, with countries like the UK, Australia and the US leading the search queries. Also, as per online data platform, Statista, the global vegan food market surged to nearly USD16 billion in 2021, a figure expected to surpass USD24 billion by 2026, indicating a growing demand for plant-based alternatives.
Greater awareness regarding the treatment of animals within the food industry has prompted many to shift toward a vegan diet. Endorsements by celebrities and influencers have also normalised veganism, making it more acceptable in mainstream culture. Accessibility to plant-based alternatives in stores and restaurants has further encouraged the adoption of vegan diets.

HEALTH BENEFITS
Is veganism really healthy? That’s a question that needs careful input from a qualified expert. So, we caught up with Danah Quintana, a clinical dietitian, to discuss vegetarian and vegan diets.
“An appropriately planned vegetarian/vegan diet can be healthy, nutritionally adequate and provide health benefits in the treatment and prevention of certain diseases, such as ischemic heart disease, type 2 diabetes, hypertension, certain types of cancer and even obesity,” she said.
According to Danah, the high intake of nutrient-rich foods like vegetables, fruits, whole grains, legumes, soy products, nuts and seeds that are packed with fibre and phytonutrients and the low intake of saturated fats, can help lower cholesterol levels and improve blood sugar control. This can contribute to the reduction and risk of chronic diseases.
On who should consider veganism, she says that a wellstructured vegetarian/vegan diet can be suitable for all stages of life, from pregnancy and infancy to older adulthood and even for athletes. She emphasises that it’s important to ensure one eats a wide variety of fruits, vegetables, seeds and whole grains. It’s also vital to swap unhealthy fats with healthier alternatives and to maintain portion control. Even with nutritious, low-fat, plantbased foods, consuming excess calories can lead to weight gain. Thus, she recommends keeping an eye on food labels and incorporating regular physical activity into your routine.

ENVIRONMENTAL IMPACT
Apart from the significant health benefits, a vegan lifestyle also positively impacts our environment. As shown in research published by Nature Food, opting for a vegan diet can substantially reduce greenhouse gas (GHG) emissions, water pollution and land use by as much as 75%, compared to diets high in meat consumption. It also reduces the destruction of wildlife by 66%.
Moreover, according to the Vegan Society, plant-based foods require significantly less water compared to animal products and can reduce water use by 54%, which means that adopting a plant-based diet is an effective way of conserving water resources – a win-win, we say!
Another important point is that cattle grazing generates substantial amounts of methane and carbon dioxide – potent GHGs that contribute to climate change. Therefore, by choosing a vegan lifestyle, we can help reduce the release of these harmful gases and keep both the cows and Mother Earth happy.

VEGANISM IN QATAR

Over the past few years, veganism has been flourishing in Qatar. From an influx of plant-based brands in the supermarkets to vegan menus entering the restaurant arena, the local food scene has had a tremendous facelift when it to comes to vegan choices. Numerous restaurants and five-star hotels now either serve plant-based options or offer full vegan menus. We spoke with various local brands and long-term vegans to get their views on plant-based lifestyles and their experience of veganism in Qatar.

THE VEGANPRENEUR

Ghanim Al Sulaiti is the man behind Doha’s original plant-based brand, Evergreen Organics.

How and why did you decide to adopt a vegan lifestyle and was the transition difficult?
I started my journey back in 2013 when I was living in the US and I was watching Good Morning America. They were hosting a very famous nutritionist called Kimberly Snyder to promote her book The Beauty Detox. I was interested in what she was talking about, how food changed the way she feels and how food can impact your energy. I picked up the book and when I started reading it, I realised that I needed to start incorporating more fruits, vegetables, nuts and seeds into my diet. This had a tremendous impact on my health, making me feel energetic, lighter and nourished. This is kind of how my journey to veganism started – from a book that made me start thinking about the power of food.
Of course, the transition wasn’t overnight. I took it step by step; it was literally baby steps that allowed me to make the full transition and it took me almost a year to transition to a vegan lifestyle. But my intention wasn’t to go vegan, it was to eat better, feel better and I think because I was focused on that, I became consistent. I’m still vegan today, 10 years later.

Please tell us a bit about Evergreen Organics – how it started and how it’s going.
After being vegan for a few years, I realised that we had zero options here in Doha. It was difficult for me to go out and eat lunches and dinners with friends and family, being in a restaurant was a complete challenge and hassle. So, I started travelling the world, exploring societies and communities living this lifestyle. I visited vegan restaurants around the world, just to understand the movement of veganism, how vegan restaurants were operating and the options that are out there.
Every time I came back to Qatar I could see a huge gap in what was offered and what was available. I decided to create a space that could inspire people to live a lifestyle that is healthier, based on plant-based food. The Evergreen idea became reality when we tried to come up with a concept that could change the way people see vegetables and how they perceive a plant-based diet. From day one Evergreen was a hit and became a favourite. Before long, we realised that the demand was growing and people wanted more options for healthier food. That’s what allowed us to expand from launching a meal plan service, to creating a subsidiary called Green and Go, that is based on grab and go, at the metro stations, to opening two branches of Evergreen, one at Hamad International Airport, the first vegan restaurant in an international hub, and opening one at The Gate Mall.

Aside from your cafes, you are involved in other sustainable initiatives and education. How do you decide what to pursue?
My mission from the start was to educate society and raise awareness bringing attention to the connection between the climate and our food and how our choices can have a huge impact on the environment playing a big part in sustainability. So, I’ve always been very passionate about creating options and solutions in different formats. That’s why I’ve created businesses like Papercut, our packaging factory, Botany, our skincare brand, and our Good People water company that tries to eliminate plastic bottles. I also launched Enbat which is a consultancy that focuses on helping other businesses become more green and more sustainable.
My choices come from a place of need, a place of commitment to help Qatar to become the leader, not just in green initiatives but also in sustainability. I believe Qatar has the potential and there’s a lot of work that has been done to set the foundation for a more sustainable future.

THE LOCALS

Thomene Dilley – former proprietor of a vegan food delivery business Fresh Doha, explains her decision to go fully plant-based.
I was vegetarian from the age of 12, I’m 46 now, and I went plant-based about seven years ago. I took the decision, not just for health reasons, I watched a documentary about the dairy industry and it absolutely freaked me out. So, I decided to just give up dairy. Seafood was the hardest for me.
I’ve had my weak times but then you focus on why you stopped. For me, animals is not even a discussion. I wouldn’t want to eat a dog, so therefore I’m not going to eat a cow. It’s a very personal thing. I tend to not be crazy wild about meat substitutes, for me it’s mostly fresh veggies – steamed, grilled, whatever. I love adding lentils and chickpeas to my meals and I love soup.
There is never a bad day for soup, especially my homemade soup. I started my plant-based food delivery service seven years ago. There was a high demand for it because people felt that, living this lifestyle here, we’re so much more active in our home countries. As expats you come here and it’s much more sedentary and people just pick up weight more quickly and the American fast-food industry boomed here, I think a couple of years ago. You know, it’s quick and convenient. People aren’t here for the scenery, they’re here to work. They generally work long hours and through that they realise that, if there’s something they can control, it is their diet. There was a huge demand for it, there still is. There’s a lot more competition now, which is fantastic.
People are becoming more aware of veganism and it’s becoming more popular and people are realising that it’s not some fad diet, it’s a sustainable way of eating.
The health benefits are phenomenal, all the documentaries, such as What the Health, show it. It’s based on science and you can’t argue with science!

Nosh Cravings proves that vegan food is definitely not all about salads – in fact, their menu looks drool inducingly sinful. It’s owned by Layla Al-Dorani and managed by Gabe Glennon who says: “Nosh was created to give Qatar vegan food that anybody can eat, vegan or non-vegan. Shawarmas, burgers, pizzas, kofta and milkshakes which are all dishes everyone can relate too. [We wanted] To elevate and raise awareness that the world of plant-based food is expanding greatly.”
Asked about his favourite place to eat vegan food in Qatar, he said: “The favourite place to eat is probably at home, we try new vegan dishes weekly. It’s the best to invite friends over and have them enjoy a dish that delights and surprises them because you would have no idea it’s completely plant-based.”

THE INTERNATIONALS

Printemps Doha, the region’s biggest department store, has 13 dining outlets. We quizzed them on why they chose to include two plant-based options – Parisian vegan all-day café concept Wild & The Moon and Matthew Kenney’s eponymous eatery – in their restaurant offering.

“We brought these two concepts under one roof to complement our present offerings as healthy alternate options as we felt the market has become more open to health-conscious eating habits. Having said that, Matthew Kenney and Wild & The Moon differ to some degree.
“Matthew Kenney’s menu, overseen by the plant-based celebrity chef and entrepreneur of the same name, highlights the international health-conscious culinary concept with a local touch; and can be enjoyed anytime throughout the day, including lunch and dinner, with an emphasis placed on following a healthy lifestyle but also on supporting global wellness. With that in mind, Matthew Kenney also focuses on innovation and imagination, two concepts represented by the use of seasonal ingredients and fresh herbs grown in house to offer nutritious meals.
“The ethos behind Wild & The Moon is to offer ultra-healthy food for all people to enjoy. Their offerings include plant-based, but go further and also include vegan, organic, gluten- and sugar-free options. The menu boasts various smoothies, juices, spreads, puddings and salad bowls which you can get yourself, ready for take-out. Wild & The Moon’s products are homemade, produced from wild, organic, local, ethically sourced and pure ingredients, using vegetables, fruits, herbs, roots, nuts, seeds and superfoods. No refined sugars, no additives or chemicals, no GMOs, no gluten, no dairy. We like to serve it that way, pure and intact.
We at Printemps Doha want to empower everyone to try a vegetarian or vegan lifestyle as we know small changes can make a huge difference,”

GO: CALL 6007 8005 @WILDANDTHEMOONDOHA OR
6008 1005 @MATTHEWKENNEYQA
@PRINTEMPSGOURMET
@PRINTEMPSDOHA

We asked where? You said here:
Evergreen Organics – full menu at The Gate Mall, The Pearl, Hamad International Airport.
Green and Go – plant-based fast food at various Metro stations.
MYLK: An Alternative Destination – vegan ice creams and chocolates at The Gate Mall.
Nosh Cravings – tasty options from shawarma to pizza at Musheireb.
Raw ME – juices, sweets and savoury options at Lagoona Mall and various pop-ups.
Thalaleen – good range of dishes from meat substitutes to classic dhal at National Museum of Qatar.
Bubbalicious Brunch – offers a whole counter full of vegan options at The Westin Doha Hotel & Spa.
Aizoon – high-end, all-day dining with a huge variety of vegan options at Zulal Wellness Resort by Chiva-Som.

VEGAN RECIPES THAT’LL HAVE YOU DROOLING!

SMOKY MUSHROOM MAC AND CHEESE
BY PLANTBASEDBH

INGREDIENTS
500g cooked pasta
1 pack mushrooms, sliced

For the Pasta sauce
1 1/2 cups water
1 1/2 cups raw cashews
1/4 cup nutritional yeast
1 1/2 tsp salt
3 tbs lemon juice
1 tsp Dijon mustard
1 clove garlic
1/4 tsp cayenne pepper
Pinch of turmeric (for colour)

For mushroom chips seasoning
2 tbs olive oil
2 tbs liquid aminos or soy sauce
1/2 tsp smoked paprika

METHOD
For mushroom chips

• Make the seasoning mix and toss in the mushrooms till fully coated.
• Lay on a baking tray and bake at 180C for 20-25 minutes or until crispy. You can also sauté the mushrooms instead.

For Mac and Cheese

• In a blender add pasta sauce ingredients and blend for three to four minutes or until very smooth.
• Add sauce into the strained pasta and stir on medium heat for two to three minutes.
• Top with mushroom chips.
• Serve warm.

VEGAN MINI MALLOW BROWNIES
BY FREE FROM FELLOWS | VEGANUARY

INGREDIENTS
175g self-raising flour
150g light brown sugar
52g cocoa powder
105g bag of ‘Free From Fellows Mini Pink & White Vegan Mallows’
350g dark chocolate (50g chopped into smaller chunks and 50g
for drizzling on top)
100ml vegetable oil
200ml oat milk
1 tsp almond extract

METHOD

• Heat your oven to about 170C.
• Line a 27cm x 18cm baking tray with baking paper.
• Melt 250g of dark chocolate in a saucepan, continually whisking so it doesn’t burn.
• Add oat milk, vegetable oil and almond extract to the melted chocolate and whisk until all combined.
• Mix together the light brown sugar, self-raising flour and cocoa powder in a separate bowl.
• Combine the dry mixture into the liquid chocolate mixture and fold together. Add the remaining chunks of chocolate and mix.
• Add half of the brownie mixture to the baking tray and spread out evenly. Top half of the brownie mixture with as many Free From Fellows mini mallows as you wish and top with the rest of the brownie mixture.
• Place your baking tray full of your wonderful brownie and mallow mixture into the oven for about 15-20 minutes. Keep an eye on them, if your knife or cake tester comes out almost clean take them out of the oven and leave on a baking rack to cool down.
• Once the brownies have cooled, melt 50g of dark chocolate and drizzle across the top of the brownies and sprinkle with mini mallows. Once set, cut your brownies into good-sized squares.

MYTHS & FACTS

With so many myths and stereotypes about veganism, we shed light on some of the common misconceptions of this increasingly popular lifestyle and dietary choice.

MYTHS	FACTS
VEGANS LACK PROTEIN	Vegan diets can provide all essential amino acids through a variety of plant-based sources, such as lentils, beans, tofu, quinoa and more.
VEGANISM LEADS TO NUTRIENT DEFICIENCIES	A well-planned vegan diet can meet all nutritional needs, including vitamins B12, iron, calcium and omega-3 fatty acids, through plant-based sources and supplements, if necessary. Many fortified foods are also available for essential nutrients.
VEGANS LACK CALCIUM	Calcium can be obtained from various plant-based sources, such as leafy greens, fortified plant milk, tofu, almonds and sesame seeds, among others.
VEGANS DON’T GET ENOUGH IRON	A well-planned vegan diet provides ample iron by incorporating numerous plant-based foods rich in non-heme iron, such as leafy greens and kidney beans.
VEGANISM IS INHERENTLY HEALTHIER	Although a well-balanced vegan diet can offer health benefits, processed vegan foods high in sugar, fat or sodium may not be as healthy as their non-vegan counterparts.
VEGANISM IS EXPENSIVE	While speciality vegan products might be costly, a plant-based diet centred around whole foods can be cost-effective and affordable.
VEGANISM IS ONLY ABOUT DIET	Veganism extends beyond food and involves a lifestyle that avoids animal exploitation and cruelty in clothing, cosmetics, entertainment and other aspects of life.
VEGAN DIETS LACK TASTE AND VARIETY	Vegan cuisine is incredibly diverse, offering a vast array of flavours and textures. With creativity and exploration, there are countless delicious and varied plant-based recipes to enjoy.
VEGANISM MEANS GIVING UP FAVOURITE FOODS	Many non-vegan foods have vegan alternatives and there’s a growing availability of substitutes for dairy, meat, eggs and other animal products that taste similar or even better than the originals.

EMBRACING VEGANISM
As Veganuary continues to gain traction and its global interest skyrockets, Qatar’s embrace of veganism isn’t just a passing trend. This once niche dietary choice has transformed into a vibrant movement in our culture, sparking a new era of conscious eating amongst individuals from all walks of life.
Veganism is all about making choices that feel good, for our bodies, animals and the Earth we call home. It’s not about being perfect – rest assured there will be no vegan police knocking on your door! It’s about doing what we can, one veggie burger at a time. So, whether you’re diving in headfirst or just dipping your toes into the vegan pool, know that every small step counts towards a happier, healthier and more compassionate world for all.

Here’s to kinder choices and delicious eats! ✤

GO: VISIT WWW.VEGANUARY.COM TO SIGN UP FOR VEGANUARY AND FOR MORE INFORMATION.