Do you wish you loved tofu or knew how to cook it properly? Then the October issue of Vegan Food & Living is the answer to your prayers!
Find out the difference between silken and firm, learn how to prep and cook it to get a crunchy finish and then put your skills to the test with our selection of delicious recipes. From curries and salads to noodles and traybakes, you’ll soon be a tofu convert!
And as money is on all our minds, we also look at how you can eat well on a budget this autumn with tips from top blogger Katy Beskow. A vegan diet really can be one of the cheapest ways to eat – and one of the healthiest too.
Eating seasonally is just one great way to save money and pack in the maximum amount of nutrients, so why not try some of our recipes which make late summer produce the star of the show, including an incredible blackberry and beetroot hummus?
Also in this issue, you can find out how to make your delicious plant-based meats, create spooktacular Halloween treats, identify the varying benefits of bread types, and learn the truth about sea lice and fish farming.
Enjoy all of this plus much more in the October issue of Vegan Food & Living.
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