Great British Food Awards 2025

Aisle by aisle: find the right products With so many vegan and plant-based options out there, browsing the supermarket shelves can feel overwhelming, but this is what Henry and Ian say you should bear in mind: 1 Remember taste comes first Don’t just buy a product because it’s vegan-branded – choose the ones you genuinely enjoy. Flavour is what makes plant-rich eating sustainable long term. 2 Fill up on whole foods Beans, lentils, grains, fruit and veg should be the backbone of your basket. They’re nourishing, affordable, and versatile – and plenty of brilliant brands are now making products that showcase these ingredients. 3 Check the ingredients A quick scan of the label tells you a lot. Products made with recognisable plant-based ingredients usually feel fresher and better for you, and non- vegan extras like whey or honey can sometimes sneak in where you wouldn’t expect them. 4 Look out for protein Protein-rich options like tofu, tempeh, beans and nuts help keep you full and satisfied. Choosing these makes plant-rich meals both delicious and balanced. 5 Stay curious Plant-based food is evolving fast, with brilliant new launches arriving in supermarkets all the time. Keep exploring – it’s the best way to discover favourites you’ll come back to again and again. Welcome to the PLANT PARTY Thinking of going vegan, or introducingmore plant-based foods to your diet? GBF judges and vegan experts Henry Firth& Ian Theasby fromBosh! share their tips on how to buy the right things… Henry and Ian are a vegan chef duo, creators of Bosh! and the authors of a number of vegan cookbooks. This year, they judged the Vegan category in the Great British Food Awards. Our favourite ingredients Here are Ian and Henry’s top ingredients to cook with …. Tofu: This is endlessly versatile. You can crisp it, scramble it, blend it into sauces, or roast it. It soaks up flavour beautifully and, as a great source of protein, it’s a real kitchen essential. Nutritional yeast: That savoury, cheesy flavour is unbeatable. A sprinkle transforms sauces, soups, or pasta, and it’s packed with B vitamins too. Lentils: These are affordable, filling, and naturally high in protein. From dahls to shepherd’s pie, lentils are the backbone of so many comforting plant-rich dishes. Kimchi: This is a daily favourite for us. It brings a tangy kick to any meal, supports gut health, and keeps things exciting on the plate. Fresh fruit and vegetables: These really are the foundation of a plant-rich diet. They add colour, flavour, and nutrition, and the variety is endless, so there is always something new to cook with. greatbr i t ishfoodawards.com 45