The survey of 8,500 vegans from across the world shows that the top reason for people making the switch to a vegan diet is animal welfare. Overall, 9 in 10 (89.1%) respondents indicated animal welfare was a key reason for cutting out animal products from their diet.
The second most popular reason was to protect the environment and combat climate change. Nearly two thirds of vegans (64.1%) listed environment as a motivating factor for making the switch to a vegan diet. This figure is likely to grow as the links between animal agriculture and climate change become more widely realised around the world.
The third most popular reason was health. Over half of vegans (53.16%) list health as a motivating factor for cutting out animal products from their lives. As strong evidence demonstrating the health benefits of vegan diets continues to build, this figure is also likely to grow.
Food conservation was the fourth most popular reason (15.9%) and cost/inexpensiveness of vegan diets was fifth most popular (6%).
Commenting on the research findings, Founder of Veggly, Alex Felipelli, said:
“There are many excellent reasons to go vegan, so we have found it fascinating to see which motivations are the most popular. We are very pleased to see animal welfare is number one as veganism ultimately gives a voice to the voiceless. At the same time, we can see both environmental and health reasons are strong factors as well. A vegan diet is clearly the best thing for the planet and your health, so it’s no surprise they are also popular reasons.”
Available throughout the world, Veggly is used in 181 countries. We have recently reached 1 million Veg-Matches.
The social structure that has been in place throughout the ages, in the West as well as the East, has conditioned and defined women’s role in society. With no way to overcome the system of oppression, which was sometimes veiled and quite clear at others, a stereotypical sociocultural relation was imposed and has remained crystalized for centuries. Gender equality rights weren’t to be updated along with the chronological and social evolution of the communities.
The feminine, in whichever body it can be identified in, has always been the object of a struggle. Women have had, and still do to this day, to fight against discrimination and to strengthen the acknowledgement of their rights which, up until the nineteenth century, was generically conditioned to domestic labour, a monastic life or to parties within a household setting.
From the 20th century on, with the rise of vegan activism in the mid 1940’s, the already existing fight for rights joined forces with other types of liberation movements. The importance of women activists in the vegan movement is highlighted by personalities who played fundamental roles in the dissemination of Animal Rights.
Vegan women activists have become an inspiration for this movement which is, after all, intersectional. Veganism from a feminist standpoint has the freedom for the oppressed bodies of non-human and human animals as a basis. It aims to develop a more fair society: horizontal, egalitarian, ecological and with rights to land and a clean diet.
These precepts are often explained by activist and american scholar Angela Davis, who establishes a connection between Human Rights and Animal Rights. She is currently one of the most important personalities when it comes to explaining the intersectionality in veganism. Davis is also an emeritus teacher in the University of California, Santa Cruz.
“Most people don’t think about the fact they’re eating animals. When they’re eating a steak or eating chicken, most people don’t think about the tremendous suffering that those animals endure simply to become food products to be consumed by human beings”, Davis said in 2012, during an interview with Grace Lee Boggs.
One of the most famous and important actresses of her generation, at age 39, Brigitte Bardot began a new life as an Animal Rights activist. In 1973 when she was at the peak of her career, having acted in dozens of films, Bardot announced her retirement from the silver screen.
In an interview for the british newspaper The Guardian in July 2015, she said that when she found out the truth about animal exploitation, she realized that it would be obvious, and even imperative to end her career. In 1986, she auctioned off her goods to create the Fondation Brigitte Bardot for the well being and protection of animals.
To the Daily Mail she said: “I’ve rescued stray dogs and cats my whole life, but when I started the foundation, my intention was already to do so much more than that. My goal is to protect every wild or and domestic animal in France and abroad. I started small. I had to learn all about animal protection, the laws, the organization of charity institutions, management and health and safety obligations.”
At only 18 years old, activist Greta Thunberg has already been elected as a youth model by the animal rights organization PETA and Person of the Year by Time magazine. Famous around the globe for her climate activism, Greta is also a vegan and began protesting on her own in August 2018 outside of the Swedish parliament, where she demanded practical action in response to climate change.
Since then, she has motivated millions of children from several different countries to join her in the School Strike for Climate. In a strong, blunt speech in the UN Climate Action Committee in New York in 2019, she said: “You have stolen my dreams and my childhood with your empty words” – “People are suffering. People are dying; entire ecosystems are collapsing. We are in the beginning of a mass extinction and all you can talk about is money and fairytales and economic growth. How dare you?”
With great representation to the progression of animal liberation, Ingrid Newkirk is the president of the People for the Ethical Treatment of Animals (PETA), the biggest Animal Rights organization in the world. Ingrid says she strongly believes animals shouldn’t be used for food, turned into clothes, experimented on or used for human entertainment. In her new book, “Animalkind”, she explores the ways in which humans can better demonstrate their compassion for other species.
“The goal of this movement [animal rights] is to make people acknowledge that, the same way animals aren’t hamburgers, they are handbags wither”, she wrote for PETA in 2016. “They are not test tubes with whiskers, they aren’t cheap alarms to avoid robbery, they are accessories, they aren’t pests. They are individuals and we must protect all of them.”
Currently hosting a vegetarian cooking show called “New Day, New Chef”, on Amazon Prime, the former CNN news anchor and best-selling author Jane Velez-Mitchell is the founder of Jane UnChained News, a social media news channel that produces original content about animal rights activism and veganism. Jane has received several awards, including four Genesis Awards from the Humane Society in the United States for her coverage of animal issues.
In a 2018 Animal Rights conference she has said: “Your phone is your best tool. You have an entire network, a TV studio, satellites, all of that in your back pocket or your purse. Use it for the animals.” “
The Animal Rights organization Mercy for Animals also has a female president. With almost 20 years of leadership experience working in the animal protection movement, Leag Garcés wrote the book “Grilled: turning adversaries into allies to change the chicken industry”. It is in some parts a memoir and in others an account of her experiences from her work in the industry.
Melanie Joy, a social psychologist has said: “Grilled is absorbing, intriguing and moving. It will open your eyes and hearts to the animals’ situation within the american food system.”
Carol J. Adams
A woman who has been changing the way thousands of people see the world is the american feminist author and Animal Rights advocate, Carol J. Adams, with her famous and necessary book, “The sexual politics of meat: a feminist-vegetarian critical theory”. The book contains plenty of solid and consistent arguments, explains the close relation between male dominance, cultural violence against women and the act of eating meat. A must-read to reflect upon the relations between men, women and animals in the fight for and oppression free world. “Meat is a social construct made to seem natural and inevitable.”
Actress and stylist Rooney Mara is an Animal Rights activist. In 2019, the joined Animal Equality during the secret investigation of two factory farms, from which the footage obtained was released in an exposition called “With My Own Eyes”.
She said of the occasion: “Even though I’ve seen many of these kinds of documentaries, I”d also like to see for myself and I hope to do something that can impact people to change their minds as well.”
Rooney often participates in demonstrations in favor of Animal Rights with her partner, the actor Joaquin Phoenix.
In this journey towards a more compassionate world defended by women, the animal cause gains strength in different spheres of society, through the political, literary and artistic fields.
It’s noteworthy how plurally veganism is treated and approached, because that opens doors to questions so dormant in the cultural context we are living in and attempts to stop the discompass between all living beings and Nature.
As with the amazing women being highlighted today, there are still dozens of others in social media profiles exposing the terrible mistreatment of animals, as well as dozens of anonymous protectors who rescue stray animals and accomplish exceptional work..
This 8th of March, Women’s International Day, we honor the importance of all women in the vegan movement.
We are happy to announce we’ve reached 1 million Veg-Matches in the app! That’s 1 millions veggie connections that were made possible by Veggly and that makes us very happy! 🌱😊
The world’s number 1 dating app for vegans and vegetarians witnesses 12x growth in just 18 months. We now have over 300,000 users around the world. Not on Veggly yet? Install now. The next Veg-Match could be yours. Got a single vegan or vegetarian friend? Help them out by letting them know about Veggly! 😉
Since July 2019, the Veggly has grown in user numbers by a factor of 12, from 25,000 users. At the same time, we are also celebrating over 1 million ‘Veg-Matches’ (where two users match with each other) and we predict over 2 million by mid 2021. There has never been a better time for vegan and veggie love!
Overall, the United States now has the highest number of Veggly users in one country, with 47,823. Brazil (46,620 users) is second, Germany (39,703 users) is third, and the UK (35,190 users) is fourth. Spain is fifth, with 14,136 users.
To celebrate hitting the 300,000 user mark and 1 million Veg-Matches, we have launched two new initiatives:
We celebrated ‘Veglentine’s Day’ by giving free coins (credits) to new and existing users. More to come soon!
Commenting on the new user milestone, our Founder, Alex Felipelli, said: “The growth we’ve seen is incredible! As veganism continues to surge in popularity across the world, so does the demand for herbivorous dating and relationships. So many of us want to be with someone who shares the same values and love for animals, so it’s no surprise we have hit the 300,000 user mark so quickly.
“This milestone will strengthen our commitment helping this community grow as much as possible. Especially as it was Valentine’s Day last week, we will do our best to make sure every herbivore on our app finds their ‘Veglentine’ this year.”
Available throughout the world (used in 181 countries), we are now set to continue our rapid growth thanks to a growing army of vegan volunteers around the world who have worked together to translate the app into Spanish, German, Portuguese, French, Italian, Danish and Polish, with many more languages, including Korean, on the way.
Even after taking all animal foods off the table, including eggs, milk, cheese, and honey, sometimes this may leave you worried about what you will include in your kids’ lunch box. Kids’ meals should never be bland.
It’s tricky to prepare a lunch that will excite them to eat. One trick that we use is to pick up a Play Kitchen. This gives your little one the opportunity to play and cook alongside you and helps ease them into the concept of veganism.
Without further ado, let’s jump into the top 9 vegan lunch box ideas that are easy to prepare and interestingly tasty.
9 Practical Vegan Lunch Box Ideas
Vegan Tofu Burgers
All kids get excited with burgers. Tofu burgers are quick and easy to make. Additionally, wheat germ, diced onion, and green onion garlic powder provide good nutrition to fuel kids’ bodies. You should definitely try out this recipe.
Vegan Fried Rice
This meal will ravish your kid’s Chinese food craving. The vegan fried rice recipe is light and so tasty. Its ingredients are easy to get and will only take you less than 20 minutes to prepare. Kids can enjoy this meal alongside vegan spring rolls.
Vegan Lunch Box Sandwiches!
Sandwiches have never been a boring lunch option. You can easily create any classic sandwich kids will love.
The trick is never to make them too soggy and always let the young ones choose their vegan fillings. Always vary the sandwiches. Occasionally use wraps, bagels, and rolls in place of bread.
The chickpea-kale spread sandwich will get your kid anxious for lunchtime. It’s advisable to include a snack in their lunchbox. Fruits are a perfect combination alongside sandwiches.
Thai Broccoli Salad + Peanut Dressing
Gather all the ingredients for this healthy gluten-free meal. For the peanut dressing, blend all the ingredients and add 3 tablespoons of water. The dressing shouldn’t be thick.
Prepare the broccoli by boiling for approximately 3 minutes till they turn to a bright green. Stir the water and add shredded cabbage, scallions cilantro to the ready broccoli in a clean jar.
Easy-peasy right? This super healthy and delicious broccoli salad can fit into your kids’ lunch schedule with the right ingredients.
Spicy-Vegan Oaxacan Bowl
This Mexican-styled meal will definitely become your kid’s favorite meal. Top it with crunchy cabbage slaw, avocado toasted chipotle, and they will love it even more.
Vegan Corn Chowder
The aroma of soup is always enticing. Vegan corn chowder soup will easily become your kid’s and home favorite soup. With veggies and few spices, you will have a delicious creamy texture the kids can pair with anything for lunch.
Kale Quinoa Salad
Quinoa is definitely one of the most nutritious foods. These two superfoods will leave your kids energized and satisfied. The salad in the quinoa makes it solid enough to be a complete meal.
‘’Noodle It Up!’’
If your kids love noodles, you are in luck because there are many vegan options for you.
Noodles are so easy to prepare, especially on a tight schedule. Garlic sesame noodles and Jade noodles are so versatile, loaded with lots of veggies, and useful.
This one has more calories than the time it takes to be ready. In less than 30 minutes, this sweet-scented soup loaded with healthy veggies will be ready. Serve zucchini soup with some crusty bread, and your kid will have a complete lunch.
Bonus Idea: Crunchy Baked Granola Bars
These are the flawless bars kids should have in their lunchboxes. They are a healthy dessert kind of meal but can work as a snack during lunch. They are easy to bake, needing only less than 10 ingredients.
Focus on meals that kids will have no trouble finishing and what they like the most. Packing a treat and funny notes in the lunch box will always motivate kids to finish their meals. Having many choices will just work out for you. The above 9 vegan lunch box ideas, and a bonus recipe, should keep the ball rolling for you.
Home-cooked meals are fast becoming a luxury, with a study published in the Nutrition Journal showing that while in 1965, up to 95% of meals were prepared at home, by the start of the new millennium, only 72% of people were doing so.
The shift in gender roles, rising housing prices, and the need to pay off student loans are just a few reasons for this phenomenon, although any vegan will tell you that time management is key to enjoying healthy meals regularly. Of course, if you are busy, then you may struggle to come up with varied enough meals throughout the week.
By prepping vegetables the right way, you can ensure your produce retains the maximum amount of nutrients and remains in the best possible state for your vegan sautés, sandwiches, wraps, snacks and soups. By preparing your vegetables together, the process can be as much an opportunity for romantic connection as the meals themselves.
Don’t have a Veg-Match yet? Get Veggly and find yours now!
There are many fancy electric tools around that shred, slice and dice, but if you have a small kitchen, simply have a good set of knives for small, medium and larger vegetables will most probably suffice.
Wrapping Chopped Vegetables In Plastic
If you are concerned about the possible loss of nutritional value caused by cutting and prepping vegetables beforehand, know that there are good ways to slow down nutritional loss.
As stated by Dr. A Kader of the University of California at Davis, by wrapping cut produce in plastic, you can reduce nutritional loss to about 10% for Vitamin C, 7% for folate, and just 3% for beta carotene.
Keep the vegetables in your fridge, and keep them in airtight containers. Buy fresh, seasonal vegetables if possible so you consume food with the maximum possible nutritional content.
Choose The Right Vegetables To Prepare
Some vegetables – including broccoli and cauliflower, asparagus, green beans, celery, sweet potatoes, winter squash and zucchini – can last in an airtight container in the fridge four around three days.
Others – including eggplant, potato and avocado – oxidize, and are better prepped on the same day they will be cooked.
There are also specific hacks that work well for some vegetables. For instance, you can prepare potatoes a day in advance, placing them in a bowl of water and popping them in the fridge.
You may buy an extra large batch of vegetables that the two of you won’t be able to consume in a few days. If so, freezing is a good way to save your purchases.
Avoid freezing vegetables with a high moisture content (including lettuce, mushrooms, and cucumbers) as they can freeze up then take on a mushy texture when thawed.
If you are excited about prepping your vegetables for beautiful vegan meals with your partner, ensure you save as much money as you can.
You can achieve this! Freeze excess produce and prepare vegetables all at once so you are more likely to use them over the next few days. For freezing, concentrate on low-moisture vegetables, planning meals in such a way that you utilize high-moisture produce first.
Don’t miss the Veggly Blog
So there you have it! There’s no excuse not to prepare vegetables for your next date! 🙂
As Veggly grows further, make sure you stay up to date and read some of our success stories and messages from our users who found love from their Veg-Matches – all on this page here.
And to stay up to date with all of our announcements, other news stories, blog posts, and recipes, please follow Veggly across our social channels:
In this article, we reveal our latest research showing how two-thirds of vegans report an increase in sexual performance and enjoyment since switching to a vegan diet.
Very exciting news for vegans today! Especially when it comes to life in the bedroom! We’ve released new data from a survey of 5,000 vegans across the world revealing how making the switch to a plant-based diet has impacted their sexual enjoyment and performance. The results are worth celebrating!
The research shows that over two thirds of vegans (67%) have experienced a noticeable increase in sexual performance and enjoyment after making the switch to a vegan diet.
In particular, vegan men were most likely to notice a difference. 7 in 10 (71%) vegan men reported a boost, in contrast to 59% of vegan women.
The new findings are consistent with arguments made in The Game Changers by Dr. Aaron Spitz who witnessed a significant boost in strength and duration of erections for male athletes who took part in a controlled test to measure the impact of a vegan diet.
We believe these findings are likely to contribute further to the continued rise of veganism and plant-based diets across the globe.
This excellent growth has helped fuel our own growth in users. We now have over 290,000 users around the world. Find your Veg-Match today!
Commenting on the new research findings, our founder, Alex Felipelli, said: “This is exciting news for vegans and anyone considering a switch to a vegan diet! It’s yet another excellent reason for ditching animal products and choosing vegan food at every meal. It’s clear that your diet can impact life in the bedroom!”
So there you have it! If this doesn’t convince non-vegans, what will?!
As we grow further, make sure you stay up to date and read some of our success stories and messages from our users who found love from their Veg-Matches – all on this page here.
And to stay up to date with all of our announcements, other news stories, blog posts, and future partnerships, please follow the growth of Veggly across our social channels:
Did you know that it is possible to celebrate Christmas without animal cruelty? Check out this amazing vegan option for today: Soft Vegan Gingerbread Cookies 😍🌲 Thanks, @lazycatkitchen for sharing this delicious idea. Scroll down for ingredients and directions! ✨
Ingredients for the Vegan Gingerbread Cookies
250 g / 2 cups all purpose flour OR a tried and tested GF flour mix (I use this one)
50g – 100g / ¼ – ½ cup sugar*, coconut sugar for refined sugar-free version
1 tsp instant yeast
¾ tsp baking soda
½ tsp baking powder
2 tbsp quality cocoa powder
1½ tsp ground cinnamon
1½ tsp ground ginger
½ tsp ground cardamom
¼ tsp ground nutmeg
1/8 tsp ground cloves
¼ tsp fine sea salt
50 g / 60 ml / ¼ cup melted refined coconut oil or other neutral tasting oil
2. Stir all the wet ingredients (the last three) together in another bowl.
3. Stir wet ingredients into the dry ones until loosely combined, then knead the dough gently together.
4. Divide the dough in half and refrigerate it for 30 minutes.
5. Before you are about to take the dough out of the fridge, set the oven to 175° C / 350° F and line two baking trays with a piece of baking paper.
6. After resting, take the first portion of the dough out of the fridge. Give it a few minutes to bring it to room temperature. Roll it out (gently pressing with a rolling pin) on a lightly floured surface. For softer gingerbread cookies. roll the dough out quite thick (about 5 mm / 0.2″) and cut the cookies out of it with cookie cutters. If you want the cookies to be crunchy, roll them out a bit thinner and bake them for longer.
7. Arrange the cookies on the prepared baking trays. You don’t need to leave a lot of space between them as they don’t expand much. Group similar size cookies together so that they cook in the same time. Bake small cookies for about 7-8 minutes and larger for 9-10 minutes. The longer you bake them for the crispier (and less soft and chewy) they will turn out, so adjust the baking time to your preference.
8. To make the icing, mix icing sugar with a very small amount of water (about 1 tbsp) until you obtain a thick sugar paste.
9. Place your icing into a small plastic or pastry bag. Push it all into one corner and cut a tiny bit off that corner with a pair of scissors. Start with a small hole and make it bigger if necessary. Apply the icing by squeezing the icing through the hole. Allow the icing to solidify before piling the biscuits on a plate or storing them in a box.
1. Preheat the oven to 350ºF and spray a 9-inch loaf pan with nonstick cooking spray.
2. First, prepare your flax egg. Place 1 tablespoon ground flaxseed and 3 tablespoons of warm water into a small bowl. Whisk and set aside for 15 minutes to thicken.
3. Next, mix all of the dry ingredients (except for walnuts) into a medium-sized bowl. Mix until combined and set aside.
4. Check your flax egg. If it has thickened and become goopy, you’re ready to rock and roll! If not, wait a few more minutes.
5. Place bananas into a separate large bowl and use a fork to mash, making sure to leave some nice sweet chunks of banana. Then, add the flax egg and mix. Add the rest of the wet ingredients (except for coconut oil) to the bowl and mix again.
6. Slowly add dry ingredients to the wet ingredients and mix until combined.
7. Finally, add melted coconut oil to the batter and mix again.
8. Transfer batter into the loaf pan and make sure that batter is evenly spread out. Sprinkle walnuts over the top of the banana bread and place banana bread into the oven.
9. Bake banana bread at 350ºF for 45-50 minutes, covering the banana bread with tin foil at about 30 minutes.
10. Remove from oven, let cool for around 15 minutes and then remove from the loaf pan to continue cooling.
Happy Thanksgiving! Did you know that it is possible to celebrate this special holiday without animal cruelty? Check out this amazing Tofurky roast recipe 😍 🌱 Read below for ingredients and directions! ✨
1 Tofurky Roast, thawed in fridge for 24 hours
For The Baste
3 tablespoons (45 ml) olive oil
2 tablespoons (30 ml) soy sauce
1 tablespoon (15 ml) maple syrup
1 clove garlic, minced
1.5 teaspoons each of fresh chopped thyme, oregano, sage, and rosemary (for dried herbs, use ½ teaspoon each or sub with 2 teaspoons dried poultry or Italian seasoning – rubbed not ground)
1 medium sweet potato, peeled and chopped
1-2 carrots, peeled and chopped
6-10 Creamer potatoes, halved
For The Gravy (Optional)
3 tablespoons (35 grams) flour
2 cups (500 ml) vegetable broth
Tofurky Roast and Vegetables
1. Preheat your oven to 350°F (180°C). Use a knife or scissors to carefully cut off one of the end clips. Run the thawed Tofurky Roast under warm water as you loosen and remove the plastic.
2. Prepare the baste in a small bowl. Mix together olive oil, soy sauce, maple syrup, minced garlic, and herbs.
3. If cooking vegetables, toss them with 3 tablespoons of baste. Arrange vegetables in your baking dish. Put a piece of parchment paper in the center of your baking dish. Add the Tofurky Roast and cover with half of the baste.
4. Cover the baking dish tightly with aluminum foil.
5. Cook for 1 hour and 20 minutes. Check for doneness at 1 hour. Once the vegetables are nearly tender and the Tofurky is golden-brown, pour the remaining baste over the Tofurky and cook, uncovered, for an additional 10-15 minutes. Cook until the vegetables are tender and the Tofurky Roast reaches an internal temperature of 165°F (75°C).
6. Use a very sharp or serrated knife to thinly slice the Tofurky Roast for serving.
1. Heat the Tofurky “drippings” in a small saucepan over medium heat. Once hot, make a roux by whisking in 3 tablespoons of flour. Add a splash of the vegetable broth if the roux is too thick to stir. Cook, stirring constantly for 1-2 minutes. Whisk in the vegetable broth, slowly and gradually, to prevent lumps.
2. Simmer until your desired consistency is reached (the gravy will thicken slightly as it cools.) Taste and adjust the consistency and seasoning using vegetable broth, water, salt, and pepper.
1. Make onion topping: Preheat oven to broil on medium and line a medium baking sheet with aluminum foil. In a medium bowl, toss onion with olive oil and season with salt and pepper. Add flour and Panko and toss to coat onions. Broil, tossing every 2 to 3 minutes, until onions are crisp and golden, about 6 to 8 minutes in total. Turn oven down to 375°.
2. Prepare an ice bath. In a large pot of boiling water, add green beans and cook until bright green, about 6 minutes. With a slotted spoon or tongs, quickly transfer green beans to ice bath to cool, then drain and transfer to a large bowl.
3. In a large ovenproof skillet over medium heat, heat 2 tablespoons olive oil. Add shallots and cook, stirring occasionally until tender, about 5 minutes. Add mushrooms and season with salt and pepper. Cook, stirring often, until mushrooms are golden, about 5 minutes more. Stir in garlic then transfer mixture to the bowl with the green beans.
4. Heat remaining 4 tablespoons of olive oil in the same skillet over medium heat. Whisk in flour and cook until golden, about 2 minutes. Gradually whisk in almond milk and bring to a simmer. Cook until thickened, about 4 minutes. Remove from heat then add green bean mixture and toss until even combined. Transfer mixture to a medium casserole dish.
5. Bake until warmed through and bubbling around the edges, about 20 minutes. Top with “fried” onions and bake 5 minutes more.
6. Serve your delicious Vegan Green Bean Casserole