Richard Makin is an English vegan cookbook writer and food blogger who promotes plant-based recipes. He owns the websites School Night Vegan and All Veg Considered. Makin describes himself as an "experimental vegan food scientist". [1]
Makin graduated from SOAS University of London with a linguistics degree and spent time exploring San Francisco's street food scene. [2] Upon returning to London in 2015 he purchased a van and established his own ice cream company. [2] His company Blu Top specialized in home-made ice cream cookie sandwiches. [3] His company used unhomogenised whole milk from The Estate Dairy. [4] It took Makin 400 attempts to bake the perfect cookie. [3]
Makin created School Night Vegan in 2018 to share vegan recipes. [5] In 2019 he joined Wicked Kitchen. [6] In 2023, he authored his first cookbook Anything You Can Cook, I Can Cook Vegan. It was rated by The Independent as one of the "14 best vegan cookbooks" of 2024. [7] It includes a wide range of recipes from a fry-up breakfast to macaroni and cheese. [8] It also includes plant-based "egg" and meat substitute recipes such as seitan and tofu. [9] A review in the Stylist commented that the book is a "reminder that vegan cooking doesn’t have to be pared back; in fact, it’s possible to create dishes that are just as exciting and delicious as their non-plant-based counterparts". [8]
Makin has written recipes for Olive Magazine and Plant-Based News. [10] [11] He works for the vegan travel company The Getaway Co. [10]
Makin is a life-long vegetarian and advocate for animal rights. [6] [10] In November 2017, he became vegan. [5] He resides at Hastings with his husband. [1] [5]
{{cite web}}: CS1 maint: url-status (link)