The word “vegan” is used a lot and often comes with strong assumptions – that it’s healthy, but also restrictive, expensive, and difficult to sustain. In recognition of Veganuary, which encourages people to try eating vegan during January, this blog explores what vegan eating can look like in practice, with a focus on affordability, access to food, and the everyday realities that shape how people eat.
A vegan diet consists of foods that come from plants, including fruits, vegetables, grains, pulses, nuts and seeds, and excludes animal products like meat, dairy and eggs. While animal foods are rich sources of certain nutrients, with the right knowledge and support a vegan diet can still be well-balanced and nourishing.
People choose to eat vegan for many reasons, including health, environmental concerns, animal welfare, or simply taking part in Veganuary. These are all valid reasons. In community food settings like those supported by FEAST With Us, questions around cost, access and practicality often shape how people approach plant-based eating.
Once someone decides to eat vegan, however, the food choices they’re presented with don’t always make things feel straightforward. Walk into a supermarket and you’ll often find shelves of vegan-labelled products marketed as healthier options — and sold at a higher price. While these foods can be convenient or enjoyable, they aren’t essential for eating well and can make vegan eating more expensive than it needs to be.
In reality, it’s possible to eat well on a vegan diet without relying on specialist products. Focusing on simple, familiar ingredients can help keep meals affordable and accessible.
Affordable vegan staples include:
- Beans and lentils – Dried options offer great value, while tinned varieties are a quick and convenient alternative. They’re rich in fibre and protein and can be used in a wide range of meals.
- Frozen vegetables – Often cheaper than fresh and nutritionally comparable, frozen vegetables are easy to prepare and help increase vegetable intake without too much effort.
- Rice, pasta and oats – Filling, low-cost staples that store well and form the base of many nourishing meals. Opt for wholegrain options to add extra fibre and nutrients.
Eating well on a vegan diet is about balance rather than perfection. While most nutrients can be obtained from plant foods, a few are worth paying more attention to when planning meals.
Beyond cost, many people face practical barriers when trying to eat vegan. Limited time, low energy or lack of cooking facilities can make cooking from scratch unrealistic, and conflicting information online can make it hard to know where to start. In these situations, meals built around tinned, frozen or pre-prepared foods, using familiar ingredients and flavours, can be a practical way to stay nourished.
Many of these challenges aren’t about motivation or willpower, but about access to food, facilities and support. Community food support can help fill some of these gaps, which is where FEAST With Us comes in – supporting access to nourishing food through community meals.
Seen in this way, Veganuary doesn’t have to be about doing everything differently. For many of us, it can simply be an opportunity to explore small, realistic changes, whether that’s trying more vegan meals, learning a new recipe, or becoming more familiar with plant-based ingredients.
If you’re considering taking part in Veganuary, even in a small way, trying one plant-based meal can be a good place to start. Here’s a simple vegan meal shared recently on our Instagram:
References:
Bda (2026) Vegetarian, vegan and plant-based diet. https://www.bda.uk.com/resource/vegetarian-vegan-plant-based-diet.html.
NHS (2025b) The vegan diet. https://www.nhs.uk/live-well/eat-well/how-to-eat-a-balanced-diet/the-vegan-diet/.
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