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Aveda Team goes Vegan

The Aveda team take on the Veganuary challenge for the month of January.

This January we announced our greatest milestone – we are 100% Vegan now and forever!

To celebrate this achievement our team at Aveda decided to take on the Veganuary challenge for the month of January taking individual pledges and kickstarting at our new journey at Clint’s house, our General Manager.

Clint hosted the Aveda team to a vegan feast consisting on entrees, mains and a decadent dessert (a fan favourite). Who said you need to compromise on flavour when you become vegan?

To keep each other accountable as a team, we embarked on our vegan or plant based journey together on the 1st of January, sharing recipes, tips and tricks along the way!

Becoming part of the Veganuary movement means that more than roughly 1 million animals were saved, 2.5 million litres of water was saved and 41,200 tonnes of CO2EQ was saved (the equivalent of 450,000 flights from London to Berlin)!

Regardless what brought each team member on the vegan path – animal welfare, environmental concerns, searching for better health – starting on a journey towards veganism is better as a team!

We have shared Clint’s delicious vegan dessert recipes for you below!

INGREDIENTS

180g Coconut flakes

560g coconut cream

300g caster sugar

1tsp vanilla bean paste ¾ tsp ground star anise

1tsp sea salt 140ml aquafaba(liquid drained from chickpeas)

15 Fresh lychees

90g passion fruit

3 tbsp lime juice

METHOD

1.Pre heat oven to 180 fan. Spread coconuts on large tray and bake for 7mins, stirring halfway, until golden-brown.

2.Put coconut cream into a medium saucepan on medium heat with the sugar, vanilla and star anise. Bring to simmer and cookuntil sugar dissolves. Remove from heat, add the flakes and leave to steep for 1 hours. Drain liquid into large bowl compressing the flakes with a spoon to ensure all the liquid goes through. Put flakes onto a large parchment- lined ray with salt. Sit aside at room temp for at least 2 hours.

3.Put the aquafaba into the bowl of a stand mixer with the whisk attachment in place. Whisk on high speed for about 8 mins, until you get semi-stiff peaks. Gently fold aquafaba into the bowl of coconut cream, until well combined. Pour the mixture into a large container, then cover with a lid or wrap tightly with cling film and freeze for 5 hours, or overnight, stirring the mixture two or three times during that time.

4.Preheat the oven to 160 fan. Bake the reserved coconut flakes moisture for 15mins, stirring twice, until deeply golden. Set aside for 10 mins, to cool and crisp up.

5.Mix the lychees, passion fruit ad lime juice together in a medium bowl.

6.Scoop ice-cream into six bowls, spoon over fruit and add coconut chips.