Whenever we run a survey and ask what your favourite cuisine is, the overwhelming response is always Italian.
So for the March issue of Vegan Food & Living, we’re helping you to cook up an Italian feast, packed with vegan twists on all the classic dishes, from pizza to pasta and risotto to tiramisu.
Also this issue, we get creative with tofu to banish the myth that it lacks flavour and is hard to cook, plus we turn to our freezers to whip up some delicious recipes that make the most of frozen veg.
If you follow a gluten-free diet as well as being vegan, we’ve also got some great sweet and savoury dishes to brighten up your repertoire. Plus CBBC’s Omari McQueen joins us to whip up some party pleasing treats that the whole family will enjoy.
Also, we explore why fermented food is so good for us, celebrate International Women’s Day with five incredible women who are helping to make the world better for vegans everywhere and share 5 top tips for living more sustainably without spending a penny.
Finally, Earthling Ed joins us to explore the real impact of human exploitation within slaughterhouses.
Find all this and much more in the March issue of Vegan Food & Living.
Join our club and choose your start issue
Become a member of Vegan Food & Living Plus today and you’ll be able to get this issue within 5 days, as well as save a huge 30% off the shop price. Let us do the hard work and send you your copy every month while you stay safe at home.
Plus, as a member you don’t just get the print magazine – you also have access to all the issues since issue 1 in our Digital Magazine Archive so you can search thousands of lovely, tasty vegan recipes in one place. And that’s not all, there are tons of other discounts and treats! We’d love you to join our vegan community.
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Get the issue
Don’t forget, you don’t need to go out to get your hands on this issue. Click here to get it posted direct to your door, or you can download the digital edition here.
You can also pick up a copy from selected Tesco, Sainsbury’s, Morrisons, Asda, Co-op, and independent newsagents.