VEGANUARY is a charity dedicated to promoting a vegan diet across the world. It estimates that around 25-million people worldwide have gone completely vegan, or have at least tried it. Research shows that eating a plant-based diet is one of the best ways to reduce our environmental impact.
Veganuary is working with businesses to help them commit to increasing the proportion of their business that is plant-based. For example, Wagamama became in 2023 the first UK high street restaurant to offer an equal plant-based menu. Half of Ikea’s main meals served in its restaurants will be plant-based in 2025.
Tennis champion Novak Djokovic, (37), adopted a plant-based diet in 2010, motivated by the positive impact it had on his performance and health. Djokovic has credited his diet for his endurance on the court and with his wife Jelena has opened a vegan restaurant, Eqvita, in Monte Carlo, where they used to live. Here is one of Novak’s recipes, served in his restaurant.
Novak Djokovic’s Crispy Mushroom Polenta
4
PeopleIngredients
¾ cup extra-virgin olive oil, divided
4 oz. portobello mushroom caps, gills removed, finely chopped
1 tbsp. chopped fresh thyme
1 tsp. smoked paprika
4 cups vegetable stock
1 cup uncooked instant polenta
1 tbsp. chopped fresh flat-leaf parsley
1¾ tsp. kosher salt, divided
1 tsp. black pepper, divided
1 lb. oyster mushrooms
1 tbsp. lemon juice
2 cups loosely packed watercress
Method
- Heat 2 tablespoons oil in a large skillet over medium-high. Add portobellos, and fry, stirring occasionally, until tender and golden brown, about 6 minutes. Remove from heat; stir in thyme and paprika.
- Bring stock to a boil in a saucepan over medium-high heat; gradually whisk in polenta. Reduce heat to low, and cook, stirring often, until thickened, about 5 minutes. Remove from heat, and stir in portobello mixture, parsley, 1 teaspoon salt and ½ teaspoon pepper. Wipe skillet clean, and set aside.
- Pour polenta mixture into a greased 8-inch-square baking pan, and smooth top. Press a sheet of plastic wrap lightly sprayed with cooking spray directly on polenta, and chill until firm, about 2 hours.
- Heat 4 tablespoons oil in a large skillet over medium-high. Cut polenta mixture into 8 (4×2-inch) rectangles. Add polenta, in batches, to hot oil, and cook until golden brown and crisp, about 4 minutes per side. Remove to plate.
- Wipe skillet clean; add 4 tablespoons oil, and heat over medium-high. Add oyster mushrooms, and cook, stirring occasionally, until lightly browned, about 6 minutes. Sprinkle with remaining ¾ teaspoon salt and ½ teaspoon pepper; remove from heat.
- Whisk together lemon juice and remaining 2 tablespoons oil in a small bowl. Toss watercress with 1½ tablespoons vinaigrette. To serve, place 2 polenta rectangles on a plate; top each with ¼ cup oyster mushrooms and ¼ cup dressed watercress. Drizzle with remaining vinaigrette, if desired.