Looking for inspiration for dinner tonight? How about something that’s hearty, warming, comforting, and packed with nutritious vegetables, but doesn’t require a lot of washing up? You need a vegan one-pot recipe!
Our February issue of Vegan Food & Living is packed with delicious winter one-pot recipes because they’re our favourite things to make at this time of the year.
Easy to cook, but so satisfying to eat. In the issue you’ll find recipes for everything from red curry and sweet potato soup, to cheesy black bean enchiladas, curried lentils and our vegetable stew cover star.
Also this issue, we cook up an Indian feast, explore new ways to use tempeh in your meals, and battle food waste with three recipes that turn fruit and vegetable peelings into nutritious dishes.
If you’re looking for a way to celebrate Valentine’s Day at home this year, we’re joined by Bath’s top vegan restaurant, The Green Rocket, to whip up a three-course extravaganza to show just how much you care.
Also joining us is Bosh!, who are on hand to create three stunning dishes that won’t break the budget.
If that’s not enough, we also take a look at how a vegan diet could help to prevent strokes, explore five common vegan wardrobe dilemmas and how to solve them, and discover how to shop for climate-friendly cleaning products.
Find all this and much more in our February issue of Vegan Food & Living.
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