Discover 2019’s hottest vegan trends in the latest issue of Vegan Food & Living.
While jackfruit is taking the world by storm and different varieties of mushroom are slowly making their way onto our supermarket shelves, we show you how to make the most of 2019’s hottest vegan trends and ingredients in our March issue of Vegan Food & Living. From our pulled jackfruit shawarma cover star to Dirty Vegan Matt Pritchard’s Korean sticky mushrooms and fried tempeh sambal, you’ll be spoilt for choice.
Also this issue, we help you take your DIY skills to the next level with guides to making your own vegan cheese, plant milks and even eco-friendly cleaning products!
We also show you how to tackle all those bugs going round at the moment with the best flu-busting ingredients, give your gut health a boost with delicious probiotic drinks and discuss where we should draw the line when it comes to non-vegan medicines. On the subject of ethical debates, we also ask the question: how vegan is vegan enough?
Plus, find out how to give your home décor a makeover, vegan-style, take a foodie tour of Pittsburgh and find out all about cake flour with Sara Kidd.
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.
You can also download the digital edition here.