How-to guides
Step-by-step guides you can actually follow
Practical playbooks for eating, shopping, cooking and campaigning — with checklists, costs and realistic timelines.
19 pages
How to Batch-Cook Beans and Pulses: A Simple, Time-Saving Guide for Plant-Based Meals
Batch-cooking beans involves sorting, soaking, simmering, cooling, and storing beans in bulk, typically once a week. It saves time and money—dried beans cost under £0.35 per serving versus £0.70-£1.00 for canned—and ensures you always have a nutritious base for quick meals across the week.
Read moreHow to Build a Balanced Vegan Plate: A Step-by-Step Guide for Beginners and Beyond
To build a balanced vegan plate, fill half with colorful vegetables and fruits, one quarter with whole grains or starchy vegetables, and one quarter with protein-rich foods like legumes or tofu. Add a small portion of healthy fats, supplement vitamin B12 daily, and include fortified calcium sources for optimal nutrition.
Read moreHow to Build Muscle on a Plant-Based Diet: A Complete, Evidence-Led Guide for Strength and Growth
Building muscle on a plant-based diet is equally effective as on an omnivorous one, provided you consume 1.6–2.2 grams of protein per kg body weight daily, maintain a 300–500 calorie surplus, and follow a progressive resistance training program. Focus on legumes, soy, seitan, and whole grains, plus consider creatine and vitamin B12 supplements.
Read moreHow to cook tofu so it actually tastes good: a KindEco guide to crispy, flavour-packed tofu every time
To make tofu taste good, always start with firm or extra-firm tofu, press it for at least 15 minutes to remove moisture, season generously, and optionally coat with cornflour. Pan-fry in a single layer over medium-high heat, letting each side sear undisturbed for 3-4 minutes before adding sauce at the end.
Read moreHow to Eat Plant-Based During Pregnancy: A Complete, Evidence-Led Guide
Yes, you can absolutely eat plant-based during pregnancy with proper planning. Focus on key nutrients like protein, iron, calcium, DHA, and B12 through foods and supplements. Prioritize protein at every meal, pair iron with vitamin C, choose fortified plant milks, and take prenatal vitamins. Consult your healthcare provider for personalized guidance.
Read moreHow to Eat Vegan on a Tight Budget: A Practical Guide to Saving Money and Eating Well
Eating vegan on a tight budget is achievable by focusing on whole foods like beans, lentils, rice, and frozen vegetables, planning meals, buying in bulk, and cooking in batches. This approach typically costs £20-30 per week for a single adult in the UK, saving 20-30% compared to omnivorous diets.
Read moreHow to Fuel Endurance Training on Plants: A Complete, Evidence-Led Guide for Athletes
Plant-based diets are fully sufficient for endurance athletes when planned well, meeting all carbohydrate, protein, and micronutrient needs. Key evidence shows beetroot nitrate boosts time-to-exhaustion by 15-25%, soy protein matches whey for recovery, and whole-food vegan diets cost 19% less, with the main caveat being B12 and iron supplementation.
Read moreHow to Get Enough Protein Without Meat: A Practical, Evidence-Led Guide
You can easily get enough protein without meat by eating a variety of legumes, grains, nuts, and seeds daily. Aim for 0.8–2.2 g/kg based on activity, include soy or pea protein sources, and combine grains with beans naturally. Track intake briefly to confirm you're meeting your target.
Read moreHow to Go Vegan in 30 Days
A 30-day gradual approach to veganism involves eliminating red meat/poultry in week 1, fish/seafood in week 2, dairy in week 3, and eggs in week 4, while focusing on plant-based alternatives, meal planning, and community support to build sustainable habits.
Read moreHow to Make Plant Milk at Home: A Simple, Cost-Effective Guide for Creamy Oat, Almond and Soy Milks
Making plant milk at home is simple, cheaper, and eco-friendly. Oat milk takes 5 minutes, almond milk requires soaking, and soy milk needs simmering. Use a blender, strainer, and cold water. Costs drop 50-70% compared to store-bought, and you avoid packaging waste. Store in glass jars for 3-5 days.
Read moreHow to Make Vegan Cheese at Home: A Simple, Step-by-Step Guide for Creamy, Melty Results
You can make vegan cheese at home using soaked cashews, nutritional yeast, acid, and starches like tapioca or agar-agar. Blend the ingredients, heat if needed, and set in molds for a creamy, tangy, or melty result. Homemade versions are customizable and often healthier than store-bought.
Read moreHow to Meal-Prep Plant-Based for a Week: A Simple, Sustainable Guide
Meal-prepping plant-based for a week involves planning a menu, shopping strategically, and cooking in a 90-minute block. This approach cuts food waste by 38%, saves money (meals cost £2-3 vs £5-8 for takeaway), and reduces carbon footprint. Start with simple recipes and scale up as you build confidence.
Read moreHow to Plan Vegan Meals for Kids: A Step-by-Step Guide for Balanced, Family-Friendly Eating
Vegan meals for kids work when planned with variety and fortified foods. Focus on B12 supplementation, vitamin D, iron paired with vitamin C, and calcium/iodine from fortified plant milks. Build plates with half vegetables, a quarter whole grains, and a quarter protein-rich plants. Use the three-day rotation template and involve kids in cooking to overcome picky eating.
Read moreHow to Read Food Labels for Animal Ingredients: A Clear, Practical Guide for Plant-Based Shoppers in the UK and Ireland
To read food labels for animal ingredients, first check the bolded allergens (milk, eggs, fish, crustaceans, molluscs), then scan the full ingredient list for obvious terms like gelatin, whey, or honey, and learn hidden names like E120, E901, and E471. Look for vegan certification marks (e.g., The Vegan Society sunflower) as a shortcut.
Read moreHow to Replace Eggs in Baking: A Step-by-Step Guide to Vegan Cakes, Cookies and More
To replace eggs in baking, identify the egg's main function in your recipe—binding, leavening, moisture, richness, or emulsifying—then choose a substitute: flax eggs for binding, aquafaba for lightness and meringues, silken tofu for richness, and commercial replacers for structure.
Read moreHow to Shop Vegan at a Supermarket: A Step-by-Step Guide
To shop vegan at a supermarket, start with a plan and a list organized by aisle, then focus on whole plant foods like produce, grains, and legumes. Learn to read ingredient labels for hidden animal products, use certified vegan logos, and explore free-from and frozen aisles for affordable staples and convenient options.
Read moreHow to Start a Plant-Based Diet After 50: A Gentle, Evidence-Led Guide
Start slowly by swapping one meal at a time, prioritize protein (25-30g per meal), supplement B12 and vitamin D, and get a blood panel first. Aim for a plate of half vegetables, quarter whole grains, and quarter plant proteins, and gradually increase fiber to avoid digestive issues.
Read moreHow to Stock a Vegan Pantry: A Step-by-Step Guide for Beginners and Beyond
Start by inventorying what you have, then build your vegan pantry around core grains, legumes, canned goods, spices, fats, and flavor boosters. Aim to spend £50–£80 for a full setup, but you can start with less if you already have basics. Buy in bulk, store properly, and plan simple meals to save time and money.
Read moreHow to Veganise Family Recipes: A Gentle, Step-by-Step Guide to Keeping the Flavour You Love
Veganising family recipes is about preserving the essence of a dish while swapping animal products for plant-based alternatives. Start by listing animal ingredients, choose forgiving recipes, and use substitutes like soya milk, flax eggs, and lentils. Add umami with soy, miso, or nutritional yeast, and adjust cooking times. Track your changes to create new family classics.
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