Food & Wine
Vegan Food & Living

Vegan Food & Living

April 2020

Vegan Food & Living is the fastest growing UK magazine celebrating the delicious approach to ethical eating. Every issue features at least 75 delicious recipes, plus ingredient focuses, expert guides to nutrition, important ethical issues, the latest news and exclusive competitions, plus how to take your culinary skills to the next level.

United Kingdom
Anthem Publishing
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£5.99(Incl. tax)
£49.19(Incl. tax)
12 Issues

In this issue

2 min.

It seems only five minutes ago that we were sitting down with our families to celebrate Christmas and now Easter is upon us already. Where is the year going? On the bright side, Easter brings with it a great excuse to get baking delicious sweet treats and overindulging in chocolate, so we're not going to complain too much! If you're lacking inspiration, this issue we've got plenty of delicious bakes for you to try out, from vegan egg custard tarts to egg-shaped teacakes and traditional Simnel cakes – give them a go from page 22 onwards. If you're looking to create something really special this year, check out the instructions for making our chocolate egg cover star on page 34. You'll love the look of surprise on the recipient’s face…

1 min.
vegan food & living

PUBLISHER Sally FitzGerald sally.fitzgerald@anthem.co.uk ART EDITOR Rob Eyres rob.eyres@anthem.co.uk PRODUCTION EDITOR Bob Wade EDITORIAL ASSISTANT Amy Potter amy.potter@anthem.co.uk ADVERTISING MANAGER Dan Nicholson dan.nicholson@anthem.co.uk SALES EXECUTIVE Will Bayley will.bayley@anthem.co.uk MARKETING EXECUTIVE Cara Northcott cara.northcott@anthem.co.uk DIGITAL EDITOR Rachel Smith rachel.smith@anthem.co.uk LICENSING Regina Erak regina.erak@globalworks.co.uk CREATIVE DIRECTOR Jenny Cook HEAD OF MARKETING & PRODUCTION Verity Travers MANAGING DIRECTOR Simon Lewis CEO Jon Bickley…

6 min.
what’s cooking?

Viva! host vegan training workshop Since 1994, Viva! has worked tirelessly to create a kinder world for animals, through exposing the truth about animal farming practices, and promoting the joys and health benefits of a more compassionate vegan lifestyle. This year they have teamed up with CEVA, who aim to increase the impact of vegan advocacy worldwide by offering unique and empowering training, to create vegan workshops. The workshops will cover modules on making a difference, effective vegan advocacy, making compassion easier, sustainable activism and much more. The two day workshops will be held on 20 and 21st June 2020 at the University of Westminster and will cost £50 per person. For more info, visit viva-ceva.eventbrite.co.uk YEDA Café THE HOTTEST PLACE IN TOWN YEDA is a vegan takeaway café in Covent Garden that offers…

14 min.
easter lunch

Venezuelan corn cakes with pulled king oyster mushrooms By Tom Hunt Serves 4 | Prep 20 mins plus resting | Cook 30 mins Calories 656 (per serving) FOR THE BBQ SAUCE a glug of extra-virgin olive oil2 onions, finely diced4 garlic cloves, roughly chopped1 tbsp smoked paprika1 tsp ground allspice1 tsp freshly ground black pepper4 tbsp blackstrap molasses2 tbsp miso3 tbsp apple cider vinegar100ml (½ cup) cooked tomatoes FOR THE MUSHROOMS 500g (5 cups) king oyster mushrooms a dash of extra-virgin olive oil FOR THE SALSA ½ a kohlrabi, finely diced60g (⅓ cup) dried mango, diced½ tsp dried chilli flakes½ a red onion, finely diced6 coriander sprigs, leaves picked, stalks finely chopped FOR THE AREPAS 330g (2½ cups) masa harina (golden cornflour) a glug of extra-virgin olive oil 1 For the BBQ sauce, heat a glug of oil in a heavy-based frying…

25 min.
easter sweet treats

Olive oil brioche and rhubarb tart By Tom Hunt Serves 8 | Prep 15 mins plus proving | Cook 45 mins Calories 374 (per serving) FOR THE BRIOCHE 8g fresh yeast, crumbled (or 4g dried active yeast granules)50g (¼ cup) jaggery, muscovado or unrefined sugar, plus extra to top180ml (¾ cup) aquafaba (the water drained from tins of chickpeas)180ml (¾ cup) extra-virgin olive oil 360g (3 cups) wholemeal spelt flour, sifted (bran kept for the topping), plus extra for dusting FOR THE TOPPING 160g (1½ cups) rhubarb (about 3 sticks), cut into2–3cm (¾-1¼in) chunks3cm (1¼in) vanilla pod, finely chopped (or 1 tsp vanilla extract) grated zest of ½ an unwaxed orange8 tbsp soy yoghurt 1 To make the brioche, place the yeast and sugar in a large mixing bowl, add 80ml (⅓ cup) warm water and stir to…

5 min.

Debate around climate change and diet has never been so heated (pun intended). In recent years a wealth of data has been published from a variety of leading, credible sources, such as the Intergovernmental Panel on Climate Change (IPCC) and the EAT-Lancet Commission, to corroborate the undeniable link between climate change and animal agriculture. Despite this, the topic still seems to be the elephant in the room that people in positions of power simply don’t want to talk about. A couple of recent examples of this include the fact that at the most recent UN Climate Change Conference, the COP25 in Madrid, there was just one vegan food truck, with most delegates choosing steak and jamon. Former MP Claire Perry, when asked whether the Cabinet should set an example by eating…