Bread and butter. Name a more iconic duo. Maybe our vegan bread and butter pudding with your favourite plant-based custard? Or ice cream? Or both? 

To kick off the new year, we’re giving you – our customers and community who have made our delicious movement possible –  the first chance to invest in allplants via crowdfunding, before a bigger fundraise in the near future.

Crowdfunding gives you the opportunity to own part of allplants as we scale across the UK, Europe and beyond. You can invest as little as £10 and as much as £100k+. And you can expect to feel fully involved in all our campaigns, launches and activities as we spread our wings in 2020.

After a Spring of supperclubs in 2016, we launched allplants.com: mouth-watering, plant-based dishes made by chefs straight to your doorstep. A previously overwhelming change made deliciously easy. All prepared. All delivered. All simply ready to heat up and enjoy at home.

Now a team of over 80 chefs, nutritionists, marketers and creatives , we’ve:

Delivered almost 1 million meals across the UK;

Reached millions of Brits with educational and inspirational content online, on the tube and on TV;

Brought a wealth of culinary, digital and brand-building experience to our leadership team and  investors;

Become a B-Corp, subscribing to legal accountability for balancing profit and social good; and

Now – as of January 2020 - we’re cooking for homes across the UK  from what we believe is the country's biggest dedicated plant-based kitchen.

Our revenues are growing faster than ever and we’re investing every pound back into taking the allplants mission further. 

… and we couldn’t have done any of it without you – our secret sauce.

If you’re reading this, there’s a good chance you know a fair bit about us already. Maybe you’re a customer (thank you!) or perhaps you’re simply plant-curious (welcome to the club!). Either way, we’ve been overwhelmed by the response and love from you all, and really appreciate you taking the time to consider joining our mini revolution. 

Every day more people are waking up to the idea that eating more plants, and less meat, could make a positive difference to the planet and their own lives and bodies.

But changing habits is hard and vegan options are still perceived as compromises, fringe, dull or just inaccessible. It isn’t easy or exciting enough for most people to get into. And socially, eating more plants is riddled with stigma. That’s where allplants comes in.

We believe a plant-based diet is the opposite of a sacrifice—it’s a supremely positive choice that can be delicious, healthy and actually save the planet. So to inspire this shift, we’ve made it both accessible and a joy to try: an inclusive celebration of food and flavour and life: a fiesta, not a fast.

Now is the time to accelerate the change in our diets. In 2018, the UK ate 4.4 billion meat-free meals, with 92% eaten by non-vegans. 2020 is being hailed as the year of the ‘plant-based revolution’. A UN report recently stated that a shift toward plant-based diets is one of the most significant ways to reduce greenhouse gases. And, in the UK we’ve now got the first ever vegan cooking show on ITV hosted by allplants investor BOSH! We’re proud to be right at the centre of it all, championing change one dish or day at a time. 

Our customer base is growing fast and are just as passionate about allplants as we are. We’ve got over 1000 5-star reviews and , in a recent survey, 93% of subscribers said they’d be somewhat or very disappointed if allplants ceased to exist! Now we want to give everyone the chance to share in our success and impact.

To join us, visit allplants.com/invest to pre-register your interest ahead of the curve. 

Thank you so much for your support. It means the world to us. Let’s do this!

A note from our crowdfunding partners, Seedrs:

Investing involves risks, including loss of capital, illiquidity, lack of dividends and dilution, and should be done only as part of a diversified portfolio. This email has been approved as a financial promotion by Seedrs Limited, which is authorised and regulated by the Financial Conduct Authority (No. 550317)

To kick off the new year, we’re giving you the first chance to invest in allplants

To kick off the new year, we’re giving you – our best hype-team and the people who’ve made allplants possible –  the first chance to invest in allplants, ahead of our Series B investment round, via crowdfunding. 

3 years ago, we set out to inspire our planet to eat more plants. This January, we’re incredibly excited to invite you to join us.

Equity for game changers: your chance to invest in allplants

Is there a problem pasta can’t solve? We don’t think so. We made this one fresh, added wild mushrooms and a bunch of fresh thyme for this January blues antidote.

Calling all budding vegan bakers – aquafaba is for you. This handy ingredient has egg-emulating superpowers, and it’s healthier, too! 

It’s the perfect egg white substitute in homemade meringues. 

Bananas are a healthy source of fibre, potassium, vitamin B6, vitamin C, and various antioxidants and phytonutrients. They also taste GREAT.

We’ve included them in this list as they’re another great egg substitute. Yep, really!

They may be small but they’re mighty. They’ve elevated to superfood status as they’re rich in protein, fibre, omega-3 and calcium, and can be used in pretty much anything. 

Add for an extra hit of protein in your overnight oats.

Dukkah is an Egyptian blend of crushed herbs, spices and nuts and adds a layer of flavour and crunch. Traditionally, the blend of herbs, spices and nuts were pounded with a pestle and mortar, but you can blitz them in your mixer. 

For a jazzier side dish, add dukkah to sautéed greens with a squeeze of lemon and a drizzle of olive oil. 

Vegan eggs are a thing thanks to the creativity and science of plant-based entrepreneurs. Follow Your Heart make vegan egg products that scramble like a traditional chicken egg, without the cholesterol or environmental impact.

Substitute chicken eggs in your tried and tested cake, brownie and cookie recipes using their tasty alternative. 

Flaxseed offers a hearty source of healthy fat, antioxidants, and fibre. Potential health benefits? Helping prevent cancer, reducing cholesterol and blood pressure.

Use in baking to help bind bread doughs and batters.

Ginger is a popular ingredient in cooking, and especially in Asian cuisine. It has also been used for thousands of years for medicinal purposes.

Make a comforting ginger tea by adding peeled fresh ginger to boiling water.

Hemp seeds have a mild, nutty flavour. Hemp milk is made from hulled hemp seeds, water, and sweetener. Hemp oil has a strong "grassy" flavour.  

Sprinkle some hemp seeds onto your favourite salads.

A sea vegetable that grows on both coasts of the Northern Atlantic ocean, Irish moss is a plant-based source of thyroid hormones; is full of potassium, iodine, and selenium; is made up of 10% protein.

Use it to thicken puddings, gels, pie filling, mousses, sauces, and drinks.

This weird and wonderful fruit features in some of our most popular dishes. Why? It’s a fruit that literally has the texture of pulled pork. But grown from Mother Earth’s soil. Magic. 

Marinate it, roast it, and pull it like pork.

One trend you’ll definitely want to follow. Don’t just eat it raw, though. It’s great steamed, sauteed, braised, and even roasted into kale chips. 

For kale salad, massage the kale leaves for a few minutes before you add dressing, then let it sit in the fridge for a few hours. 

Pulses and legumes are cheap, easy to prepare, a source of goodness and very adaptable. So it’s no wonder we can’t get enough of them. 

Believe it or not, black beans are a great way to add oomph to vegan brownies. 

Miso is a key ingredient in Japanese cooking (miso soup, anyone?) as the fermented paste adds a salty, umami flavour to dishes. 

A tiny teaspoon boosts overall flavour in broth-based dishes.

Also known as ‘nooch’ to vegan nerds. This ingredient really is a game-changer for those exploring veganism, and an OBSESSION with vegan old-timers.

Blend with cashews to make a creamy cheese sauce.

Oats offer high amounts of many vitamins and minerals, such as manganese, phosphorus, copper, B vitamins, iron, selenium, magnesium, and zinc.

We love using them in porridge, or in baked goods like bread, muesli, and granola.

Peas are a great source of protein, fibre, and nutrients. Pea protein (the soluble fibre from split yellow peas) is higher in protein than milk, eggs, and almonds.

We add them to our favourite soups, stews and risottos to add colour, flavour and nutrients. 

Quinoa is a useful element of any chef’s cupboard. Quinoa can act as a grain in recipes; known as a “pseudocereal.” It’s a complete vegan protein, containing all of the essential amino acids. 

We love it with falafel and a bright, beetroot hummus.

You might hear the words ‘raw food’ floating around. Raw foodism (eating only uncooked and unprocessed food) is gaining more popularity, alongside the rise in veganism.

Raid your supermarket’s fridge section for interesting raw vegan desserts.

Soybeans are healthful and rich in protein, giving them numerous nutritional uses. People can eat them (hooray for tofu), drink them in milk alternatives, and take them in the form of supplements.

Try replacing the chicken in your sweet and sour fakeaway with tofu cubes. 

Derived from Indonesia, this interesting ingredient has made its way into our recipes as it’s versatile, rich in nutrients and (most importantly) tasty. 

It’s fantastic in rich, earthy curries like rendangs. 

Adding richness, depth and that conjoining ‘sweet, sour, salty and bitter’ taste, which umami consists of, to plant-based cooking is doable and oh so delicious.

 Use soy sauce when sauteeing greens like kale, add a splash to tomato sauce and dressings and deglaze caramelised onions with it to up the ‘savoury factor’ of whatever you’re cooking.

Vinegar is mostly made from plants and/or grains, and is made by fermentation. Not only does vinegar preserve and flavour food, but it’s also acetic acid and water mixture makes it a problem solver for routine cooking problems.

Add a splash to dishes that need some sourness for balance. 

From millet and buckwheat to wheat berries and wild rice, grains provide both a vehicle for flavour and wholesome heft to any dish.

Choose whole grains over refined items when selecting breads, buns, bagels, tortillas, pastas and other grains.

Xanthan gum is a natural fermented-sugar product that can fill a number of different roles when rehydrated in bread, pastries, and even ice cream. 

It’s great for gluten-free baking as it’s an emulsifier, a thickener, and provides volume, mimicking the function of gluten.  

Think you need to give up yoghurt? Think again. Super-rich and silken coconut yoghurt makes a great substitute for Greek yoghurt. 

Try making your own - all you need is coconut milk and a probiotic starter. 

The herb-and-spice blend name refers to a Middle Eastern herb, but many blends feature dried thyme, oregano or marjoram, or all three, plus cumin and sumac. 

Add a sprinkle to your favourite salads, hummus and flatbreads for extra zing. 

Navigate your way through the wonderful (and sometimes a little weird) world of veganism with our A-Z of top ingredients...

Blog Post: Vegan Ingredients: A Handy A-Z

Miss meringues? We’ve given chickpeas a makeover and we love them in this wintry Eton Mess.

Move over porridge, we're bringing rice pudding back.

Roasted until sweet, tossed in a grainy mustard dressing and topped with herby breadcrumbs. 

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