The Rise of Vegan Living and the Health Benefits You Can’t Ignore.

Health and Wellbeing Coach Francesca Lilleystone looks at veganism and its increasing popularity.

January is often known as Veganuary, that time of year when people who are not vegan start to toy with the idea of ditching meat, fish and dairy. For many, the immediate response is panic. No meat? No fish? No dairy? You’ve just listed my entire diet.

And then comes the inevitable question: So what on earth do vegans eat?
Cardboard? Grass? Air?

The reality is very different.

A vegan diet can offer an endless list of health benefits, and for many people it is also an ethical choice. The most common reason vegans give is simple: if you truly love and respect animals, you cannot eat them or support industries that cause widespread suffering. But beyond ethics, there are genuine wellbeing benefits worth paying attention to.

One of the biggest myths is that vegans live on fake meat packed with chemicals. While plant-based alternatives exist and can be useful, most vegans eat an incredibly diverse, colourful and nutrient-rich diet. In fact, vegans often consume a wider variety of foods than the average meat eater, especially if they enjoy cooking.

Take a national favourite like spaghetti bolognese. Traditionally meat based, yet incredibly easy to veganise. Simply swap minced meat for lentils, and you have a dish that is just as hearty and deeply satisfying.

Lentils are nutritional powerhouses. They are rich in plant-based protein, high in fibre, and packed with iron, folate, magnesium and potassium. They help support heart health, improve digestion, stabilise blood sugar levels and keep you fuller for longer. Lentils are also low in fat and naturally cholesterol free, making them ideal for weight management and overall metabolic health.

Cook lentils alongside classic base ingredients such as carrots, onions and celery, add a good quality passata, herbs and garlic, and you have a rich, comforting meal that fuels the body with real nutrition.

Traditional comfort foods are also easily adapted. Pies and wellingtons make perfect vegan Sunday roasts or midweek dinners. Puff pastry mushroom, apple and parsnip wellingtons are not only delicious but provide a wide range of vitamins, antioxidants and minerals.

A warming potato, carrot and mushroom pie on a cold winter’s day, finished with a creamy sage sauce made from plant-based ingredients, is deeply satisfying and nourishing.

A well-balanced vegan diet delivers a rainbow of fruits and vegetables, offering the body excellent bioavailability of vitamins and nutrients. Vitamin C, beta carotene, polyphenols and phytonutrients all work together to support immune health, reduce inflammation and improve energy levels.

Despite the jokes and ridicule vegans often face, the number of athletes and sports professionals switching to a vegan or plant-based diet continues to grow. Many report improvements in recovery time, stamina, digestion and overall wellbeing.

Several years ago, Sainsbury’s opened a plant-based pop-up butchers in Bethnal Green for three days. The queues stretched endlessly, more like Wimbledon than a supermarket launch. Shoppers were eager to try jackfruit burgers, mushroom and onion sausages and vegetable-based kebabs. The demand spoke volumes.

Veganism is growing fast, whether driven by ethics, health, or a desire to eat more mindfully. It is colourful, nourishing and anything but boring. And for many, it becomes far more than a January experiment, it becomes a lifestyle that truly supports long-term health and wellbeing.

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