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Get your greens

Twenty years ago, vegans were few and far between, but now, with a rising base of young devotees to plant-based food, the demand for alternative eating is higher than ever. Get greens smart with our tasty recipes

The rise of veganism

The rise of veganism

It might sound strange, but the statistics don't lie. According to a survey by the Vegan Society, the number of vegans in Britain has risen by more than 250 per cent in the last 10 years, turning plant-based eating into a full-blown food trend.

Some 542,000 people aged 15 or over – more than one per cent of the population – have adopted a plant-based diet, up from 150,000 in 2006. Close to half of all vegans are aged 15-34 (42 percent), compared with just 14 per cent who are over 65.

No longer the niche it once was, veganism doesn't have to mean bland exclusion diets anymore. There's a world of fresh, tasty flavours out there for the whole family to enjoy, whether you're avoiding meat or not.

Head in store to discover our new range of vegan sandwiches for lunch, meet our favourite new nourish bowl below and try our recipe for a vegan gado gado for dinner this week. It's official: eating meat free has never been easier.

Vegans will love… Edamame and Black Rice Nourish Bowl

One for vegans or for anyone wanting to try something new, this bowl is packed with a combination of vibrant veg and protein-rich ingredients that make for a satisfying lunch. Fill up on plant-based proteins edamame and cashews, while black rice – which retains the outer skin of the grain – provides delicious wholegrain goodness. Spinach, kale, carrot and beetroot have been specially selected to help you feel full of vitality, and the seaweed gives the dish a gentle, salty seasoning.

Recipe: Gado-Gado

  • PREP: 40 min
    COOK: 5 min
    477 cal
Gado Gado recipe

Nutritional info per serving

  • Calories: 477
  • Fat: 12.5g (3.7g saturated)
  • Carbohydrates: 68.2g
  • Sugar: 22.3g
  • Fibre: 22.3g
  • Protein: 20.2g
  • Salt: 1.14g



800g chickpeas
2 tsp olive oil
750g baby potatoes, quartered
1 head broccoli, cut into florets
400g frozen runner beans or green beans Sunflower oil, for frying
1 red onion, thinly sliced
1 cucumber, halved and sliced
3 carrots, peeled and julienned
1 lime, cut into wedges
150g M&S Sunflower Satay
1 spring onion, sliced at an angle
1 tsp mild chilli powder


This nut-free version of the classic Indonesian salad, Gado gado, swaps traditional peanut satay for Sunflower Satay, £1 (150g) – a creamy sauce, made with coconut milk and sunflower seeds from our stir-fry range

  1. Heat the oven to 200°C/180°C fan/gas 6.
  2. Drain and rinse the chickpeas and spread them out on a baking tray.
  3. Drizzle with olive oil and bake for 20-30 minutes, until golden.
  4. Meanwhile, boil the potatoes for 15 minutes until cooked through.
  5. Drain, reserving the cooking water in another pan.
  6. Add the broccoli and beans to the hot water, and simmer for 3-4 minutes; drain.
  7. While the potatoes are cooking, make the crispy red onions. Pour sunflower oil into a medium saucepan to a depth of about 1cm, and warm over a medium heat. Add the red onion and fry for 2-3 minutes or until crisp.
  8. Lift out of the oil and drain on kitchen paper.
  9. On a platter, arrange the potatoes, chickpeas, broccoli, green beans, cucumber, carrots, onions and lime.
  10. Serve the satay sauce alongside for dipping, topped with the spring onion and a little chilli powder.


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