Why Veganuary Matters
Every January, Veganuary invites people around the world to try plant-based living. For many, it is just one month, but for us at The Getaway Co., it’s a chance to celebrate why we choose vegan every day, reconnect with our values, and inspire others to explore a lifestyle that is compassionate, sustainable, and full of flavor.
Veganism is no longer just a diet. It is a lifestyle, a statement, and a daily practice of aligning our choices with our ethics. We do it for the animals who cannot speak for themselves. We do it for a planet that needs cleaner air and water and more care. We do it for ourselves because plant-based living is energizing, vibrant, and joyful.
Veganuary has grown far beyond its origins in the UK in 2014. Millions participate globally, some for the first time, some to reset habits, and some to reaffirm a long-term commitment. Retailers, restaurants, and brands are innovating at record speed, making it easier than ever to find plant-based versions of almost anything, from breakfast staples to indulgent treats.
Why We Keep Choosing Vegan
We keep choosing vegan because every meal is an opportunity to make a difference. For the animals, it’s an act of compassion that reminds us our choices truly matter. For the planet, it helps reduce emissions, conserve water, and protect forests, showing that even small actions add up. For our health, plant-based eating fuels us in ways that feel strong, sustainable, and full of energy. And for creativity, it’s an invitation to experiment, trying new ingredients, exploring global flavors, and reimagining what comfort food can be.
At its core, Veganuary sparks curiosity and experimentation, but it’s just the beginning. These choices fuel our plant-based adventures and inspire every experience on our Getaways, where each meal celebrates flavor, compassion, and creativity.
What’s Exciting in 2026
This year, plant-based options are more diverse and accessible than ever. Grocery stores are now stocked with innovative vegan products, restaurants are expanding their menus, and new culinary tools make cooking plant-based meals at home easier and more fun. From frozen meals and pantry staples to fresh ingredients, there’s never been a better time to explore plant-based eating.
Highlights include:
Plant‑based cheeses are more versatile and satisfying than ever, melting beautifully on pizzas, blending into creamy pastas, and adding richness to grilled sandwiches. Popular North American brands like Violife, Kite Hill, Earth Island and Rebel Cheese make it easy to enjoy familiar favourites, while new and notable releases are pushing flavour and creativity. European and global options like Julienne Bruno, I Am Nut OK, and Honestly Tasty are standout choices, offering high-quality alternatives to cheese that are gaining traction with eaters worldwide, and fingers crossed they’ll make their way to North America this year.
Creative meat alternatives now replicate texture, flavor, and versatility like never before. Favorites include Beyond Meat, Abbot’s, Jack & Annie’s, Omni, and Daring, offering options from sausages and nuggets to Jackfruit-based pulled “pork” and ground alternatives. These products are perfect for burgers, stir-fries, tacos, and comfort food classics, making it easier than ever to enjoy plant-based meals that satisfy every craving.
Ready-to-eat meals make plant-based eating effortless, from chilled vegan burritos and Buddha bowls to microwaveable curries and pasta dishes. Packed with global flavors, high in protein, and nutrient-dense, these convenient options make it easy to enjoy healthy, satisfying meals even on the busiest days. Key trends include grab-and-go convenience, international flavors, and balanced nutrition, making it simple to eat plant-based anytime, anywhere.
Dessert innovations are reaching new heights, from oat milk ice creams in flavors like salted caramel, matcha, or espresso, to decadent vegan chocolate mousse, cashew cheesecakes, and nut-based pastries. Key trends include indulgent textures, global flavors, and health-conscious options, showing that plant-based sweets can be decadent, diverse, and irresistible.
Veganuary is about experimentation, not perfection. It’s about discovering the meals and flavors that make you feel good, learning new techniques, and carrying what excites you into the rest of the year. Whether you’re diving in for the first time or already a seasoned plant-based eater, this is your moment to explore, learn, and fall in love with plant-based cooking.
How to Make Veganuary Work for You
Forget rigid rules. Start small, keep it simple, and focus on meals you genuinely enjoy. Some ideas to get started include:
Pick one goal, not twenty. Maybe it’s trying a new vegan breakfast every week, cooking one fully plant-based meal each day, or swapping out dairy in your favourite recipes. Small, manageable steps build lasting habits and make plant-based eating feel achievable rather than overwhelming.
Stock your kitchen with essentials. Beans, lentils, grains, tofu, tempeh, plant-based milks, nutritional yeast, spices, and oils are your best friends. Having a well-stocked pantry and fridge makes it easy to throw together quick meals and experiment without stress.
Explore flavors and cuisines. From Middle Eastern falafel bowls to creamy vegan pastas, spicy Thai curries to comforting lentil stews, plant-based cooking is a chance to travel the world without leaving your kitchen. Try new ingredients, sauces, or techniques to discover what excites your palate.
Embrace creativity, not restriction. Veganuary is not about giving things up. It’s about opening yourself up. Taste new foods, learn new techniques, and let your meals inspire joy. The more you experiment, the more you’ll find plant-based dishes that feel indulgent, satisfying, and entirely your own.
Recipes from Our Host Partners
Our host partners at The Getaway Co. are bringing Veganuary to life with three of their favorite plant-based recipes each. From innovative mains to crowd-pleasing favorites, these dishes give a taste of the creativity and flavor they share on our Getaways. We’d love to see your recreations! Tag us on Instagram @TheGetawayCo 📸
LAUREN TOYOTA is a celebrated vegan chef, author, and content creator behind the iconic brand, hot for food. Known for her fun, approachable style, Lauren has built a massive following through innovative, comfort driven vegan recipes. Her YouTube channel and social platforms are filled with recipe videos, cooking challenges, and practical inspiration for plant-based living.
VEGAN BREAKFAST SANDWICH – This vegan breakfast sandwich features a golden tofu patty made with medium-firm tofu, non-dairy milk, nutritional yeast, tapioca flour, turmeric, and spices. Cooked until crisp and served on toasted English muffins with melted vegan cheese and your favourite toppings, it’s quick, customizable, and perfect for meal prep.
ROASTED CAULIFLOWER ALFREDO – This roasted cauliflower Alfredo sauce is made by blending roasted cauliflower with pantry staples like miso, nutritional yeast, and spices to create a creamy, vegan pasta sauce. The cauliflower is roasted until golden and blended with ingredients like nondairy milk, tahini, and garlic for a silky sauce. The sauce is then combined with cooked penne pasta garnished with fresh parsley and extra roasted cauliflower.
GREEK TOMATO FRITTERS – These Greek tomato fritters are made with chopped Roma tomatoes, fresh herbs like basil and oregano, and a hint of cinnamon mixed with flour and baking powder. The mixture is fried until golden and served with a vegan yogurt dipping sauce made with lemon zest, herbs, and green onions. This dish is flavourful, crispy on the outside, and soft on the inside, perfect as a snack or appetizer.
BOOK A VEGAN GETAWAY: Lauren is hosting three incredible Getaways in 2026. Vegan Nights and Northern Lights in Norway in January, and The Golden Root Japan Part I and II in June are all sold out. Stay tuned for this OG host to return with more adventures in 2027!
RICHARD MAKIN, known as School Night Vegan, is a prominent figure in the vegan culinary scene, celebrated for his inventive plant-based recipes and engaging online presence. Originally a lifelong vegetarian, Richard transitioned to a fully vegan lifestyle in November 2017, inspired by a desire to explore plant-based cooking more deeply and creatively.
VEGAN BIBIMBAP – This vegan bibimbap is a quick and flavorful rice bowl with tofu, shiitake mushrooms, crispy rice cakes, and a tangy gochujang sauce. The dish is topped with fresh vegetables like spinach, cucumber, carrot, and vegan kimchi. The rice is formed into crispy cakes to mimic the traditional texture of a hot stone bowl. This recipe is a vegan twist on the classic Korean bibimbap, ready in 20 minutes.
VEGAN ROAST CHICKEN – This vegan roast chicken features roasted seitan with a balsamic cranberry glaze and seasonal vegetables like carrots, potatoes, and shallots. The seitan is made from a stretchy dough wrapped in tofu skin to mimic chicken skin, then steamed and marinated in a tangy glaze before roasting. It’s a flavorful and festive dish for winter celebrations.
TOFU SCRAMBLE – This tofu scramble is designed to mimic the texture and flavor of scrambled eggs. It uses both extra-firm tofu for texture and silken tofu for creaminess. The scramble is cooked with a blend of spices, including black salt for an eggy taste, and served with various options like vegan bacon, avocado toast, or breakfast burritos. It’s a quick, protein-packed breakfast that can be stored for up to three days.
BOOK A VEGAN GETAWAY: Join Richard for Vegan on the Aegean in Athens and Santorini, Greece, taking place October 3 to 10, 2026.
ERIN IRELAND is a prominent figure in Vancouver’s culinary scene, celebrated for her commitment to plant-based living and her innovative vegan bakery, To Live For. After learning about the ethical and environmental impacts of animal agriculture, Erin transitioned both her diet and business to be entirely vegan.
EASY SUSHI BOWLS – These easy sushi bowls feature marinated tofu, rice, cucumber, carrots, avocado, and pickled ginger, all topped with a simple spicy mayo sauce. The tofu is marinated in soy sauce and maple syrup then pan-fried until golden. The bowl is customizable with sesame seeds and a drizzle of spicy mayo. It’s a quick, kid-friendly dish that requires minimal cooking.
3 INGREDIENT PANCAKES – These life-changing 3-ingredient pancakes are made with oats, banana, and plant-based milk. The ingredients are blended into a smooth batter and then cooked into fluffy, golden pancakes. They’re simple, healthy, and perfect for quick breakfasts.
SCHOOL LUNCH IDEAS FOR KIDS – Check out these school lunch ideas for kids that are plant-based and nut-free. It includes wraps, sandwiches, pasta salads, and snack options like veggie sticks and seed-based treats. It’s designed to be allergy-friendly, healthy, and easy to prepare.
BOOK A VEGAN GETAWAY: Join Erin for two unforgettable vegan Getaways in 2026. Herbivores in Hrvatska takes place May 16 to 23, 2026, followed by Part III: The Golden Root Japan from September 12 to 26, 2026, now sold out.
Zacchary Bird is a celebrated chef and plant-based advocate, known for his creative approach to vegan cuisine and commitment to sustainable, ethical food practices.
Motivated by the environmental and ethical impacts of animal agriculture, Zacchary embraced a fully vegan lifestyle, reshaping his cooking and culinary projects to reflect those values.
ARANCINI – These golden Italian rice balls, filled with vegan cheese and a savory mushroom ragù, are crispy on the outside and creamy inside. A Sicilian street food classic, they’re perfect for anyone who loves vegan Italian flavors.
KERING TEMPEH – Zachary’s take on tempeh is a game changer. Fried until golden and caramelised, it transforms this Indonesian staple into something deeply nutty, crisp, and addictive, just as it’s traditionally enjoyed in Nasi Campur.
PAD THAI – In early 2023, Zach spent a month in Bangkok diving deep into the art of vegan pad Thai. From street vendors to renowned restaurants and hands on cooking classes, he tested, tasted, and studied it all. This recipe is the result of that research, his take on an authentic Thai style vegan pad Thai, perfected through experience and a lot of noodles.
BOOK A VEGAN GETAWAY: Zacchary will be hosting Pasta La Vista from May 30 to June 6, 2026, an unforgettable Italian Getaway centred on exceptional plant-based food and immersive culinary experiences.
Looking Ahead
In 2026, veganism continues to grow far beyond January. More than a diet, it is a movement grounded in ethics, climate action, and personal wellness. Veganuary sparks curiosity, encourages experimentation, and opens the door to long-term plant-based living.
This year is about exploration and connection, trying new flavors, learning simple techniques, and enjoying the joy of mindful, compassionate eating. Each plant-based choice is a small step toward a healthier world.
Veganuary goes beyond what’s on your plate. It inspires care for the planet, the animals, and yourself. Let’s carry its spirit into 2026, embracing curiosity, creativity, and choices that nourish both body and soul.
Here’s to a year full of flavor, discovery, and mindful living, keeping the energy of Veganuary alive all year long!
With full hearts and full plates,
The Getaway Co.
