Vegan Food & Living

welcome

As we write our welcome to you this month, we're still very much in lockdown. But as things can change quickly, who knows what the situation will be as you read this?! One thing we do hope is that you're all staying safe, healthy, and in as good spirits as possible. Here at VFL, we try to look for at least one positive in every situation. What we've decided we can take from this global pandemic is the way it made us all slow down for a while, take stock of what’s important, and cherish the simple things in life. Who else has become more enthusiastic about going for a daily walk than ever before? And we love stopping for a few minutes, taking a couple of deep breaths and listening to…

what’s june cooking

CLIVE’S GOES FULLY VEGAN It might seem like a small step for many, but it was a giant leap for Clive’s, the popular vegetarian pie-maker, to announce that it is now 100% plantbased. The change meant tweaking just one last recipe to ensure all products were fully vegan, but it now means that we can buy all 16 products in the range, from Creamy Mushroom, Arabian Chickpea and Saag Aloo pies to Tomato & Olive and Lentil & Kale tarts and also the classic nut roast. If you’re both vegan and gluten-free, there are several products for you to choose from too. Along with the shift in the fully vegan direction, at the same time Clive’s has undergone a rebrand with bright, bold, colour-coded packaging, so it’s easier than ever to find…

behind the scenes with mummy meagz

Mummy Meagz made the headlines when their vegan crème eggs hit the shelves of retailers across the country, including Holland & Barrett. Lisa Fox from Vegan Business Tribe caught up with owner Willow Boyle, daughter of the original Mummy Meagz, to talk about their wide found success and what tips they have for anyone thinking of launching a vegan business.Where did the idea for Meagz come from? Myself and my mum, Meagan, have owned Blondes café since 2003. Mum is known as a vegan wizard – she takes any recipe and makes it vegan without losing any taste. Demand for our products encouraged us; with our goal of making delicious, affordable vegan treats accessible to everyone, Mummy Meagz was born (staff have always called mum that). My partner Dean is passionately…

totally tofu

Mapo tofu By Caroline and Ben Phelps from Pickled Plum (pickledplum.com) Serves 6 | Prep 15 mins plus soaking Cook 15 mins | Calories 159 (per serving) 30g (1 cup) dried shiitake mushrooms, soaked in 840ml (32 cups) water for at least 30 minutes200g (2 cups) button mushrooms, finely chopped2 tbsp vegetable oil1 tbsp garlic, peeled and minced1 tbsp ginger, peeled and minced1 large leek, sliced in half lengthways and thinly sliced on the bias450g (24 cups) silken tofu, drained, sliced into 2.5cm (1in) cubes1 tbsp Szechuan peppercorns (optional) FOR THE SAUCE 2 tbsp gochujang2 tbsp soy sauce3 tbsp spicy chilli crisp1 tsp kosher salt1 tsp gochugaru22 tbsp cornflour (cornstarch) mixed with 22 tbsp water 1 Take the shiitake mushrooms out of the water and set the water aside. You will need it for the sauce.…

seven-day meal planner

ROB HOBSON Rob Hobson is a food and nutrition consultant and author of The Detox Kitchen Bible. Follow him on Instagram at @robhobsonnutritionist Monday BREAKFAST Berry yoghurt 150g soya yoghurt topped with 1 handful of strawberries and 1 tbsp sunflower seeds. LUNCH Crunchy veg and bean wrap Combine 2 tsp harissa paste and 1 tsp plain soya yoghurt, then spread over 1 wholemeal wrap. Add 2 tbsp cannellini beans and slices of cucumber, red peppers, grated carrot and grated raw beetroot to the wrap. Top with 50g vegan Greek-style cheese before rolling. DINNER Roast veggies and lentils Roast 200g beetroot (cubed) and 100g Jersey Royal potatoes (halved). Heat 1 tsp olive oil in a large frying pan and add 2 chopped garlic clove, frying for 1 minute. Add 2 pack of cooked puy lentils to the pan and cook for another…

breakfast recpes

Sweet breakfast pizza with oatmeal crust By Rachel Mansfield Serves 6 | Prep 5 mins | Cook 10 mins Calories 437 (per serving) 3 tbsp liquid coconut oil, plus more to grease1 flax egg — 1 tbsp ground flaxseed mixed with3 tbsp water200g (2 cups) sprouted gluten-free rolled oats75g (¾ cup) gluten-free oat flour120ml (½ cup) pure maple syrup1 tsp pure vanilla extract1 tsp ground cinnamon240ml (1 cup) coconut yoghurt60g (½ cup) mixed berries25g (¼ cup) gluten-free and vegan granola60g (¼ cup) creamy seed butter 1 Preheat the oven to 180°C/Gas Mark 4 and grease a 23cm (9in) round baking dish with coconut oil. 2 Add the flax egg, oats, oat flour, coconut oil, maple syrup, vanilla and cinnamon to a large bowl and mix them until combined. 3 Pour the batter into the prepared baking…