I love answering questions about veganism—so much so that I started a newsletter about it. Naturally, the most frequent ones are about health: sources of protein, iron, and calcium; the stigma surrounding B12 deficiency, which I’ll address in a future article; and the (dis)connection between soy and hormone levels. For curious and empathetic minds, I have answers ready to challenge all preconceived notions.

But once I’m asked how the taste of beloved foods can be replaced, I know I can turn anyone vegan if only for the fun of trying it out for a while. This week is all about daily replacements and home-cooked versions of classic cravings. Subs, Bibimbap, pizza, burgers, ice cream, even no-chicken Kievs. I’ve got you covered.

Here’s a sneak peek at our sixth issue before you dive in:

The Place: An entirely vegan Korean spot making bibimbap happen in Shoreditch.
The Latest News: Big brands go vegan for Veganuary—Starbucks’ spicy falafel pocket, Plant-Based Boursin, M&S Plant Kitchen expands, and more.
The Recipe: Have you tried Julius’s plant-based dishes inspired by flavors from around the world?
The Destination: Eco-Luxury in the Scottish Highlands.
The Plate: A Mexican zephyr at the heart of Peckham Rye.

If you’re just joining us, here’s a link to our previous issues. Send me your questions about veganism at [email protected] so I can research, dig deeper, and come up with some mind-opening thoughts.

Hazal

Shoreditch Diaries: A Love Letter to MukBap

Words by: Hazal Yılmaz

Ah, I love being a vegan Londoner. You can find oat, pea, or almond lattes at 7:30 in the morning, mushroom and lentil “börek”s fresh from the oven for breakfast or gözleme, the Turkish flatbread if you please, carrot lox and chive-smeared bagels at the end of 10 minute queues, Reubens made from house Vastrami at any hour you crave (Where you ask? Soon to be written), vegan and gluten-free pizzas for those “let’s grab a bite before the movie starts” kind of days, and donuts in Soho. But what I like most about London is the fact that there is a veganized version of, I believe, any or most cuisines you crave. In no other city that I have lived could I find tofu pad thai, vegetable pho, and Shan noodles, a traditional Burmese rice noodle dish served with pickled toppings, within 500 metres. And while slurping my broth or picking broccoli with chopsticks, I can learn about yet another vegan spot in town—this one has sweet potato noodles I must try. Where, I ask? In Shoreditch, near Liverpool Street Station, they say. The name is MukBap.

That’s been the talk of the town for a while, but before writing about it, I wanted to make sure I had tried almost every item on the menu. The name MukBap is derived from a Korean jelly-like food traditionally made from grains, beans, or nuts (muk, meaning jelly) and bap, which refers to cooked rice. Once you step inside and, preferably, find a seat at the counter facing the street, the menu is presented to you. Each time I’ve been there, I’ve constructed, deconstructed, and reshaped the menu as follows:

Shoreditch diaries,  June 13th. Menu #1: Savory Kimchi pancake, Jeon, accompanied by sticky black beans and cucumber kimchi. Lots of kimchi you say? I would argue the opposite—I should have tried kimchi fried rice. A restaurant where even desserts are made of kimchi? Yes to that. I’m going.

Shoreditch diaries,  November 22nd. Menu #2: Bibimbap with crispy tofu. This is not a bowl-style dish where you separate the ingredients. The term bibim means "mixing" and bap is cooked rice, so you must stir all the components in your plate. The flavor is enhanced because you stir, merge, and fuse them. I also added kimchi to the plate. No surprises there.

Shoreditch diaries, January 3rd. Menu #3: The three little veggies, fermented like a side dish—this one had spinach, soybean sprouts, and radish. For the main “plate of art,” I chose sweet potato noodles, Japchae, and added some tofu on top.

Menu #4. TBD  - The next time, for the fourth menu, I’m thinking of pairing the crispy fried seaweed rolls, Kimmari, with spicy pork rice, Jaeyukbokkeum, because I’ve heard, watched on Tiktok so much about them, and saw some bowls coming and being emptied within minutes at the next table.

Whether it’s your first Mandoo (dumplings), or your hundredth pancake, MukBap deserves a permanent spot on your London vegan bucket list.

What to Order: Your first date should definitely be with a bowl of Bibimbap. Beef or tofu? The choice is yours.

My Favorite: I love noodles—if they’re on the menu, I’ll almost always order them. But Japchae, made with sweet potato and soy-based glass noodles, has earned a spot on my “will come back for you” list.

Bonus: The sweet and sour sauce goes with everything. Because I’m a capsaicin-addict heat seeker, although I’ve been warned twice, I still ordered the hottest sauce. And just let me tell you: be careful with this one.

Address: 91 Worship St, London EC2A 2BG.

New vegan items, exciting collaborations with major chains, plant-based versions of beloved cheeses, and partnerships for markets, schools, and online shopping—all designed to help you pledge to Veganuary! Curious about where to find, buy, or try vegan items in the UK? Here’s a not-so-complete list (we’d love your additions!):

• Tortilla’s Beyond Steak Chimichurri Burrito

• Starbucks' Spicy Falafel Pocket

• Ben & Jerry’s Bohemian Raspberry Ice Cream

• Greggs' Spicy Vegetable Curry Bake

• M&S Plant Kitchen – New additions include Vegan Garlic & Notzarella Flatbread, alongside their existing favorites like Mushroom Spaghetti Bolognese, BBQ Veggie Pizza, Smoky Mature (Cheddar Cheese), and Salted Caramel and Biscuit Ice Cream.

• Beyond Meat launches Smash Burgers, now available at 520 Tesco stores nationwide.

• This Isn’t Chicken adds two new products: Kyivs and Frozen Wings.

• Aldi UK announces its largest-ever Veganuary range, featuring Kimchi Kofta, Plant-Based Egg, Gut Health No Chicken BBQ Smash Burgers, and more.

• Lidl aims to grow plant-based options to 25% of total protein sales by 2030. To meet this goal vegan burgers, sausages, mince, and nuggets have been introduced under its own Vemondo Plant! Range.

• Tofoo Co also announced four new products Stir Fry Block seasoned with soy and ginger Veggie Balls packed with vegetables and Italian spices Sweet Chili Cubes in a sticky marinade Crispy Tofu Dippers nugget style snacks.

• Redefine Meat, a plant-based meat label, partnered with U.K. schools and online grocery retailer Ocado. Events include launching their Brighter Burger on school menus across the U.K.

Naturally Plant-Based, Perfectly Homemade

Pasuts Tolma, Armenian New Year’s stuffed cabbage rolls; Pasta e Ceci, Italian pasta and chickpea stew; Sarımsaklı Köfte, Turkish bulgur balls in a garlicky tomato and pepper paste sauce; Tavče Gravče, Macedonian baked beans; Mhajeb, Algerian stuffed flatbreads; Kuzhi Paniyaram, Indian crispy lentil & rice balls—these are just some of Julius’s plant-based dishes. He is currently exploring traditional vegan foods from cultures around the world to learn from time-tested wisdom and discover how we can apply them to a sustainable plant-based diet. Lucky for us, he shares all his knowledge at his social media channels.

Eco-Luxury in the Scottish Highlands

Why go? At Saorsa 1875, Sandra McLaren-Stewart, her son and fellow vegan Jack, along with chef Luca Sordi, created an ethical luxury concept set within two acres of natural woodlands and gardens overlooking the town of Pitlochry, Scotland. From there, you can take day trips to areas such as Perthshire, which boasts more than 200,000 acres of woodlands.

Can't miss: Whether you're passing through or staying nearby, enjoy lunch or dinner at their restaurant. Highlights include mushroom bourguignon followed by tiramisu.

Where? 2 E Moulin Rd, Pitlochry PH16 5DW