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Saturday, October 16, 2021

Anay Mridul

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Anay is the managing editor of The Vegan Review. A journalism graduate from City, University of London, he was a barista for three years, and never shuts up about coffee. He's passionate about coffee, plant-based milk, cooking, eating, veganism, writing about all that, profiling people, and the Oxford Comma. Originally from India, he went vegan in 2020, after attempting (and failing) Veganuary. He believes being environmentally conscious is a basic responsibility, and veganism is the best thing you can do to battle climate change. He gets lost at Whole Foods sometimes.

How are Quorn’s vegan nuggets different from the original?

Quorn launched its vegan nuggets in 2016, but how are they different from the original, vegetarian Crispy Nuggets? As one of the world’s foremost meatless...

The 3 best vegan gelatin substitutes

The wonderful alternatives that make things like vegan jelly, sliceable cheese and marshmallows: here are the best vegan substitutes for gelatin. Gelatin is a staple...

What is in Krispy Kreme’s vegan doughnut?

Krispy Kreme launched its vegan doughnuts in the UK this year, but what are they made of? Krispy Kreme expanded its range of “iconic irresistibly...

When is maple syrup not vegan?

It’s a vegan favourite, given its wonderful flavour, sweetness and health benefits. But it’s not straightforward; maple syrup isn’t always vegan. Why am I writing...

The most popular accidentally vegan snacks in the UK

We’ve all seen extensive lists of snack products in the UK that are accidentally vegan, but which ones are the most surprising? “Accidentally vegan” is...

What is plant-based beef made of?

Plant-based beef and mince are popular ingredients in vegan cooking now, but what is it made of? Despite common perception, there is no real beef...

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