This year try Veganuary

VEGANUA-WHAT?! Veganuary! The contraction of the words vegan and January - a January without consuming animal matter, in short. What a challenge!
Appeared in the UK in 2014, the movement has gathered more than 500,000 people around the world in 2021; can you imagine? Half a million people testing vegan food for a better world and better health, it makes you want to, doesn't it?

For a while now, I've been asking myself at mealtime "what if I stopped eating meat? What if I became vegan?

Everywhere you hear about veganism, it resonates with you. Stop eating animal matter for my well-being, and also for the sake of the planet? "Yes, but how? How can I replace my favorite dishes, how can I avoid deficiencies, can I really eat a balanced diet without animal proteins? And anyway I never have time..."

This year we're motivating ourselves TOGETHER for this great adventure!

Some good reasons to get started:

Good for you

The opportunity to rediscover fruits, vegetables, plants & superfoods! We armor our plate with colorful foods: beet, kale, carrots, excellent for health because they are full of vitamin C, beta-carotene (for a glowy complexion!), fiber and anti-oxidants. We bet on forgotten (and seasonal!) vegetables such as parsnips or Jerusalem artichokes; and finally we relearn how to season our dishes! There is nothing better than a few spices to spice up soups and sauces. To counteract the first sluggishness of the "lack" we arm ourselves with superfoods such as spirulina or chlorella that can be sprinkled on dishes or mixed with a vegetable yogurt.

It's good for the planet:

It's no secret that intensive animal farming causes a lot of pollution: deforestation, drainage of waterways, not to mention the animal suffering that occurs in battery farms and slaughterhouses. At Wild we cherish Mother Nature and her benefits, no way to destroy her! We take advantage of this veganuary to also pay attention to the origin of the products and their method of agriculture: let us privilege the BIO, the local and the seasonality.

It is delicious:

Bye bye the received ideas of Brussels sprout soup not at all tempting. At Wild, we concoct burgers made with planted meat, BLUF-FANTILIZED imitation meat composed exclusively of vegetable pea protein (even die-hard meat eaters won't believe it) and our detox fruit and vegetable juices are cold pressed to keep all their nutrients intact

Here are three delicious soup recipes to help you along the way:

The King Kale
Ingredients for 4 persons

  • 1 small yellow onion
  • 1 clove of garlic
  • 1 medium broccoli (about 400g)
  • 1 dozen kale leaves
  • A few leaves of flat-leaf parsley
  • 1 handful of spinach leaves
  • 880 ml of water
  • 80 ml coconut milk
  • Salt, black pepper


Chop the onion and garlic. Sweat them in a saucepan with a drizzle of olive oil. Let them brown for 1 to 2 minutes.

Peel, wash and trim the broccoli and chop the kale. Add them to the garlic and onion. Season with salt and pepper and sauté.

Add water and bring to a boil. Let cook. Pour in the coconut milk. Blend with the rest of the ingredients until you have a smooth soup.

The Coconut Cauliflower
Ingredients for 4 persons

  • 1 small onion & 1 small clove of garlic
  • 3 tbsp. olive oil
  • 1 cm of fresh ginger
  • 1 small cauliflower
  • 80 ml coconut milk
  • Salt, black pepper 400 ml water

Toppings:

  • 1 tsp. and 1/2 gomasio
  • 20 g cedar nuts

Chop the onion and garlic. Sweat them in a saucepan with a drizzle of olive oil. Add the crushed ginger and brown for 1 to 2 minutes.

Peel, wash and trim the cauliflower. Add them to the garlic and onion and fry lightly. Add the water and bring to a boil, then let it simmer and blend with the coconut milk until you have a smooth soup.

Serve in bowls and sprinkle with gomasio and toasted cedar nuts.

La Mamatita
Ingredients for 4 persons

  • 1 small onion & 1 clove of garlic
  • 3 tbsp. olive oil
  • 1 tsp. caraway
  • 1 sprig of rosemary & thyme
  • 2 bay leaves
  • 1 large carrot
  • 1 celery stick
  • 100 g green split peas
  • 50 g cooked chickpeas
  • 800 ml water
  • 1 tbsp. tamari sauce
  • 4 tbsp. basil pesto
  • Salt, black pepper

Chop the onion and garlic. Sweat them in a saucepan with a drizzle of olive oil. Add the spices and herbs and let brown for 1 to 2 minutes.

Peel, wash and dice the carrot. Chop the celery. Sauté and add the water, together with the carrot, garlic and onion, and the split peas, and cook gently for 20-30 minutes.

Once the vegetables are golden, add the water and bring to a boil. Remove the bay leaf and pour the soup into bowls. Serve with a tablespoon of basil pesto and tamari sauce.