The Vegan

Özge, founder of Vacilando, blends ecofeminism, veganism, and care — from ancient grains to Açık Radyo, she’s reshaping the world one conscious act at a time.

Esen, originally from Istanbul and now a regular in both London and New York, finds inspiration in East London’s vibrant vegan scene, where fashion, creativity, and openness to learning come together. She’s also deeply inspired by her sister Belkıs, owner of Istanbul’s top vegan restaurant, Bi Nevi Deli, and by animal activists like Earthling Ed and Michelin-star chef Alexis Gauthier, who transitioned to veganism in 2016.

Esen addresses those who question why vegan foods mimic animal-based dishes, explaining that the choice to go vegan isn’t about taste but about ending cruelty. She embraces 'transition foods' like meat and dairy alternatives, acknowledging they may not always be healthy, but they are a step forward for animal welfare. These foods help people realize that vegan options can be just as delicious, and if they spark interest in plant-based eating, that’s a win for the cause.

Hazal lives in London, a city where you can find a vegan version of almost any dish from around the world. To her, discovering cultures through taste is a sustainable way of learning, reinforcing the idea that veganism is a lifelong journey of exploration—of food, ideas, and perspectives.

Hazal recently explored Southeast London, discovering a variety of veggie spots from Kurdish to Ethiopian. She’s found plant-based sources of vitamin D and iron in beans, lentils, and more. Pad Thai is her go-to dish, while Pocket’s in London Fields is her favorite vegan hangout. For a vegan-friendly spot with non-vegan friends, Bubala in Soho is a top pick.

The wonder product: Tofu knots, Ülgen’s favorite vegan spot, WAVE, and Tofu Vegan—perfect for impressing non-vegan friends. Another favorite is La Fauxmagerie, offering something special for everyone.

Manchester, and specifically Chorlton, holds a special place in my heart. It's where I found my vegan grocery store, Unicorn, and met so many like-minded people. It takes me back to the days when I explored cities for travel magazines, discovering new places and staying in beautiful spots.

At Greens & Others, we’re creating something much bigger than just a cookery school—it’s a space where people begin to think differently about food. We teach people how to transform familiar dishes into plant-based versions. Our goal is to expand this vision into every neighborhood, creating a place where cooking connects us to the world, not just to our plates.

Let’s Meet: Ülgen Semerci My first encounter with veganism was initiated as I became more aware of intersectional feminism and the abuse...