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Butter Chickpea and Tofu Curry
Plant-Based Africa | Recipes July 5, 2022

Butter Chickpea and Tofu Vegan Curry

This mouthwatering vegan curry recipe by Melissa Delport is a keepsake. Quick and easy to make and a wonderful plant-based alternative to the much-loved dish, butter chicken.  Ingredients 1 cup uncooked brown…

Teff Flour Bagel
Diet Change Not Climate Change | Recipes June 6, 2022

Gluten-free, no-knead teff bagels

This easy bagel recipe from Local Village Foods requires no kneading and no bread-making experience. Teff flour is a cereal grain from Ethiopia and Eritrea in Africa and forms a staple of their diets. It is one…

Biodiversity
Pro Environment May 20, 2022

International Day for Biological Diversity – Building a shared future for all life

22 May is International Day for Biological Diversity. This year’s theme is ‘Building a shared future for all life’, a reference to the fact that we humans are indeed part of nature. Maintaining and restoring biodiversity…

global climate strike
Diet Change Not Climate Change | Pro Environment March 30, 2022

ProVeg SA calls for diet change to tackle climate change at Global Climate Strike

On Friday 25 March, youth and climate change activists across the world took part in the Global Climate Strike, organised by Fridays for Future (FFF), a youth-led and -organised movement that started in August 2018…

Regenerative Meat
Diet Change Not Climate Change | Pro Environment March 30, 2022

Regenerative meat and low-carbon beef as the ‘clean coal’ of the food industry?

With consumers becoming more aware of the environmental impact of their food choices, particularly those related to animal agriculture, terms such as ‘regenerative meat’ and  ‘low-carbon beef’ have gained prominence…

running children youth board
Diet Change Not Climate Change | Pro Environment March 30, 2022

Diet Change Not Climate Change Youth Board Launched!

ProVeg International is excited to announce the launch of our Diet Change Not Climate Change Youth Board, with 10 outstanding young people from around the world joining. These global youth activists will advise…

Cultured Meat, Beef
Pro Taste March 30, 2022

China includes cultured meat in 5-year plan

For the first time, China has included cultured meat and other future foods in its five-year agricultural plan, which aims to support its long-term development goals. The alternative-protein industry has welcomed…

animal welfare resolution
Diet Change Not Climate Change | Pro Environment March 24, 2022

Game-changing UN animal welfare resolution adopted at UNEA5.2

The fifth session of the United Nations Environment Assembly (UNEA) ended with the adoption of a game-changing resolution which received strong support from ProVeg. The resolution, on the Nexus between Animal Welfare…

Vegan alfredo pasta
Pro Taste | Recipes March 23, 2022

The Leaf Eaters’ Creamy Vegan Cashew and Mushroom Alfredo Pasta

This creamy vegan cashew and mushroom alfredo pasta is just what you need after a long day. It is quick and easy to make, hits the spot and is the perfect hug in food form. So sit back with a bowl of this delicious…

International Campaigns | Veganuary January 19, 2022

ProVeg South Africa joins forces with The Vegan Chef to promote Veganuary

In the second week of January 2022, ProVeg Johannesburg joined The Vegan Chef (TVC) in gathering sign-ups for Veganuary with a delicious 2-for-the-price-of-one burger promo and a gorgeous pop-up sampling stand in…

International Campaigns | Veganuary January 6, 2022

ProVeg kicks 2022 and Veganuary off with a bang

ProVeg South Africa exploded into the new year with a host of celebrations and, with it, welcomed Veganuary, the month-long challenge to inspire people to try a vegan lifestyle for the entire month of January. With…

Chef Jay's vegan lasagne
Pro Taste | Recipes December 28, 2021

Lentil and spinach lasagne

Sometimes you just have to veg out on amazing comfort food like a classic lasagne. There are many creative ways to do this dish justice, but this is one of my favourites. It’s pretty easy to make, too. Serve with…

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