Vegan Food & Living June 2017 is on sale now!

If you’re looking for ideas of meals to share with friends we’ve got plenty of recipes to suit every taste in the June issue of Vegan Food & Living! 

There are few greater pleasures than gathering friends on a weekend to enjoy plenty of good food and a few drinks. And if you’re looking for ideas to serve at that feast we’ve got plenty to suit every taste in the June issue of Vegan Food & Living. From healthy Buddha bowls and Mexican bean burritos to beer battered tofu and wedges, Mexican slaw with coriander lime tempeh and cauliflower rig ‘n’ cheese.

Also this issue, we cook up a Mexican feast where every dish requires just 5 ingredients, whip up some delicious nice cream, and explore the world of Indian street food. Plus we share 7 ways to streamline your store cupboard, explore the best foods to help ease arthritis, take a look at natural beauty oils and find out why we should adopt our next pets rather than buying them. If that’s not enough, we reveal the top tips you need to consider when arranging a vegan wedding too.

The June issue of Vegan Food & Living also comes with a free guide to vegan health and nutrition. From dietary deficiencies and how to correct them, to upping your intake of vitamin D, finding the best vegan sources of calcium and protein and discovering why seeds and legumes are so good for you, we’ve got everything you need to get the very best from your vegan diet!

Pick up your copy of Vegan Food & Living from selected WH Smith, Tesco, Asda, Sainsbury’s, Morrisons, Waitrose, Marks & Spencer, as well as Hobbycraft and independent newsagents. Click here to find your nearest stockist, or alternatively you can order online from us here.

You can also download the digital edition here.

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

We use cookies to give you a better experience on By continuing to use our site, you are agreeing to the use of cookies as set in our Cookie Policy.

OK, got it