Andrew T.

(and Not a Single Chicken Was Harmed)

World Vegan Day has been and gone, but the party doesn't have to stop

World Vegan Day came and went on 1 November, and we're not ready to put the party hats away. So consider this a belated, slightly over-excited celebration of a milestone: The Yum Pandemic now has 39 vegan recipes, with number 39, a Vegan Indonesian Tempeh Curry, landing very shortly.

Thirty-nine. That's a lot of lentils.

Why we're making a fuss

Vegan food has a reputation problem, and it's mostly a reputation from 1994. You know the one: a sad salad, a bread roll, and a waiter who looks faintly apologetic. Spend ten minutes with our vegan collection and that picture falls apart.

Vegan food has a reputation problem, and it's mostly a reputation from 1994. You know the one: a sad salad, a bread roll, and a waiter who looks faintly apologetic. Spend ten minutes with our vegan collection and that picture falls apart. There's a Vegan Mushroom & Pak Choi Ramen with enough depth to make you forget about the usual pork debate. There's a Vegan Tofu Pad Thai that proves tofu, given a hot wok and a bit of confidence, can hold its own. There's Vegan Chickpea, Spinach and Peanut Butter Curry (the clue is in the name, and it delivers), a Vegan Sweet Potato, Aubergine & Chickpea Tagine that fills the table, and Ginger Sesame Tempeh Stir Fry, with punchy ginger and sesame flavours and a creamy tahini finish.

And now the Indonesian Tempeh Curry joins the lineup: fragrant, rich and gently spicy, the sort of dish that makes you wonder why you ever thought dinner needed a drumstick to be interesting.

It's not about converting anyone

Let's be clear: nobody here is going to wag a carrot at you.

Plenty of our readers love a proper steak, a sticky rack of ribs, or a slow-cooked lamb shoulder, and we love those recipes too. They're staying right where they are. The Yum Pandemic is a table with room for everyone.

What we're celebrating is simply that vegan cooking has grown up, and that's worth a cheer whatever's on your plate tonight. Some of our best vegan dishes are ones confirmed carnivores have quietly asked for seconds of, then pretended they'd always planned to. We call that a win. (We also call it “Meat-Free Monday with plausible deniability.”)

If you're curious but cautious, a gentle suggestion: try one vegan recipe this week. Just one. If it's brilliant, you've found a new favourite. If it's not, you've lost an evening and gained a story.

One switch, your kind of food

Here's the bit we're properly pleased about. On 4 November we launched our Vegetarian & Vegan Content Filter, and it does exactly what it says.

Switch it on in your subscriber settings and The Yum Pandemic reshapes itself around you. The platform prioritises recipes labelled Vegetarian or Vegan, and meat-related browsing options quietly disappear whenever you sign in. No more scrolling past a wall of roast dinners to find a lentil dhal. No more filtering out the same ingredients every single time you search. Set your preference once and the platform remembers it.

It's available to every subscriber, including free accounts, so there's no paywall between you and a peaceful browsing experience.

A small honest note: the filter hides most meat-related browsing content, but we can't promise a stray mention of bacon will never sneak into a recipe description or a comment. We're thorough, not magicians.

If you eat plant-based for ethical, environmental or health reasons (or simply because you like the food), the idea is simple: spend your time cooking, not hunting.

Your move

1. Log in and open your subscriber settings to turn on the filter. New here? Join for free and set your preferences from day one.
2. Browse the vegan collection: all 39 recipes (soon to include that Indonesian Tempeh Curry).
3. Tell us what you cooked. Leave feedback on a recipe, share a photo, or tell us we've got it wrong. We can take it.

Here's to 39 vegan recipes, one very handy switch, and a world where everyone, whatever they eat, gets a proper dinner.

Happy cooking, from all of us at The Yum Pandemic.

Introducing the Vegetarian & Vegan Filter on The Yum Pandemic

If you eat vegetarian or vegan, scrolling through meat-heavy feeds can make finding recipes a chore.

The Yum Pandemic's Vegetarian & Vegan Content Filter launches on November 4, 2026. Turn it on in your subscriber settings to focus your browsing on plant-based recipes.

Once enabled, the platform prioritises recipes labelled Vegetarian or Vegan, while automatically hiding meat-related browsing options whenever you sign in. Choose your dietary preference once, and the platform remembers it. The filter is available to all subscribers, including those with free accounts.

It hides most meat-related browsing content, but cannot guarantee 100% exclusion of non-vegetarian mentions.

Whether you eat plant-based for ethical, environmental or health reasons, the aim is to make it easier to find food you want to cook, without repeatedly filtering out dishes you don't eat.

From November 4, log in to your account, open your subscriber settings and turn on the filter. You can join for free and set your preferences from day one: https://theyumpandemic.com/subscriptions/ Check out our Vegetarian & Vegan recipe options:

• Vegetarian: https://theyumpandemic.com/search/s1_q1ZKyUwtUbJSKktNTy1JLMpMzFOqBQA/#recipes-list
• Vegan: https://theyumpandemic.com/search/s1_q1ZKyUwtUbJSKktNT8xTqgUA/#recipes-list

Dried apricots and sweet potato create a wonderful sweet-and-savoury balance in this nourishing plant-based stew. I love how the cinnamon and cumin infuse the vegetables, bringing a genuine taste of the Maghreb region right into the kitchen.

Sautéing the aubergine and root vegetables first ensures they develop a rich depth of flavour before simmering with the chickpeas and tomatoes. It is a straightforward process that delivers a complex, aromatic result without needing professional chef skills.

Serving Suggestions

For a truly authentic experience, spoon this tagine over a bed of fluffy couscous. If you are looking for something different, warm flatbread is perfect for scooping up every last bit of the spiced sauce, making it a fantastic centrepiece for a communal dinner with friends.

Tempeh hails from Indonesia, where whole soybeans are fermented to create a firm, nutty protein that stands up beautifully to high heat. I love how the fermented soy absorbs the bold flavours of the wok, making it a fantastic choice for those of us who want a hearty meal without needing professional chef skills.

The magic happens when the fresh ginger and garlic soften in the pan, releasing a pungent aroma that pairs perfectly with toasted sesame seeds. Adding a splash of dark soy sauce provides a deep, savoury colour, while the final swirl of tahini adds a creamy richness that ties the crunchy carrots and green beans together.

Serving Suggestion

Spoon this vibrant mixture over a bed of steaming jasmine rice to soak up every drop of the sesame-infused sauce for a truly satisfying lunch or dinner.

Chestnut mushrooms provide a deep, earthy foundation that perfectly mimics the richness of traditional meat-based stocks. By sautéing them in toasted sesame oil before simmering, you unlock a concentrated umami flavour that carries the entire bowl. The addition of star anise and ginger adds a lovely aromatic warmth, while the mirin brings a subtle sweetness to balance the salty soy sauce.

The Perfect Texture

I love how the chewy udon noodles contrast with the crisp, fresh bite of baby pak choi. It is a satisfying combination that feels like a proper hug in a bowl, making it a brilliant choice for a comforting lunch. Finishing the dish with a fresh sprinkle of coriander and a final drizzle of oil ensures every spoonful is vibrant and fragrant.

Wide flat rice noodles form the heart of this vibrant dish, absorbing a rich blend of tamari and maple syrup. By crumbling the extra firm tofu and searing it with Kala Namak, you get a savoury depth that mimics traditional flavours perfectly. I love how the crunch of fresh carrots and green beans contrasts with the softness of the steamed noodles.

Mastering the Wok

The secret lies in the high heat of the wok, which quickly caramelises the vegetables while keeping them crisp. Adding the cherry tomatoes and spring onions at the very end ensures they retain their bright colour and fresh pop. A generous squeeze of lime and a sprinkle of crushed peanuts bring everything together for a truly tantalising finish that is easy for anyone to whip up at home.

Tempeh originates from the Javanese region of Indonesia, where fermented soybeans create a dense, nutty protein that stands up beautifully to bold spices. I love how this dish brings a real sense of adventure to the kitchen without being overly complicated to put together.

The secret lies in the bumbu, the aromatic paste. Blending lemongrass, kaffir lime leaves, and cashew nuts creates a thick, fragrant base that transforms into a luxurious sauce once simmered with coconut milk. Frying the tempeh separately ensures it stays golden and crispy, providing a brilliant textural contrast to the tenderstem broccoli and carrots.

Serving Suggestions

This curry is fantastic served over a bed of steamed jasmine rice or with a side of warm roti. A squeeze of fresh lime just before eating really lifts the richness of the coconut milk and highlights the zesty notes of the paste.

Peanut butter transforms a standard curry into something truly luxurious, adding a velvety thickness that balances the heat of the red chilli. I love how the earthy chickpeas soak up the aromatic blend of cumin and turmeric, creating a hearty meal that feels indulgent despite being entirely plant-based.

The secret to the depth of flavour here is the slow simmer of coconut milk and tamari, which allows the nuttiness to meld with the acidity of the tomatoes. Stirring in fresh spinach at the very end keeps the greens vibrant and adds a lovely nutritional punch.

Serving Suggestions

For the best experience, squeeze plenty of fresh lime juice over the top to cut through the richness. It is fantastic served alongside fluffy basmati rice or a warm, charred naan to scoop up every last drop of that creamy sauce.