Veganuary 2020 tips with Lauren Lovatt

Reasons for going vegan

Lauren Lovatt is a plant-based chef with a fantastic pedigree. She has worked as a chef and a cooking school teacher all over the world, making delicious dishes from only plant-based ingredients. Her inspiration comes from her own journey into veganism, which was provoked by health problems.

‘I became plant-based after a rollercoaster ride with my own life and mental health,’ says Lauren. ‘I was finishing a five year degree in art and fashion design. I just realised that food had always been my passion and something I was ready to pursue!’

As for many people, Lauren discovered the benefits of a plant-based diet after becoming ill. ‘I realised that I was (and always had been) intolerant to gluten and dairy. When I started to get better from an array of mental health issues my body was very weak. Foods I was eating, like dairy and bread, were literally knocking the life out of me.

‘So, I learnt more about raw foods and whole food ingredients and cooking. Through an awful lot of trial and error, I found a new lease of like by focussing on quality ingredients.’

She decided to make the change in her personal life, but also realised that it was the right route for her career, too.

‘I’ve never, ever eaten eggs and was looking to retrain as a chef,’ she says, remembering the difficulties of finding the right course. ‘Traditional courses weren’t inspiring to me at that time, but plant-based food and living really was.’

Luckily, Lauren was eventually able to find a course in plant-based cooking and began to train as a vegan chef.

‘The future is plant-based’

As we move towards a future threatened by climate change and lifestyle diseases such as obesity and diabetes, the appeal of a plant-based way of living is becoming ever stronger.

For Lauren, making the switch was life-changing, not just because of the environmental and health benefits, but because of the sudden burst of creativity it gave her.

‘Plants opened up a whole new realm of ingredients and ideas,’ she says. ‘Things like raw cakes and whole vegetable dishes really excited me.

‘Living in the Cotswolds at the time, I had always been inspired by Acorn Vegetarian (now Oak) in Bath. I had seen what was possible in terms of plant-based food. So, I went for it, finding classes and training that could take this plant passion to the next level.

‘I then had the chance to open Asparagasm. It was the original vegan pop-up in London and is just about to become a permanent site.

‘I could see the future was plant-based. I felt transformed myself, and the more I learn, the more driven I am to share this passion and support others to ignite their passion for plants!’

So, if you’re going vegan for Veganuary 2020, Lauren is perfectly placed to answer all your questions. Here, we’ve asked her some of the most common questions that people ask when switching to a plant-based diet.