Simply Vegan Podcast Episode 7, Season 4

Read Time:   |  21st September 2021

Vegan Food & Living may earn commission from the links on this page, but we only ever share brands that we love and trust.

“A whole food, plant-based diet gives you more energy, better sleep, clearer skin and healthy weight loss." Lisa Marley, vegan chef and nutrition advisor


Holly and Molly launch their 30-day whole food, plant-based challenge, before discussing the controversial launch of a vegan black pudding at ASDA, and the newly opened, first fully vegan Pizza Express restaurant.

They also taste test new Cauldron products for National Tofu Month and give their verdict on BOSH‘s brioche buns.

Finally, the girls answer your questions on how to meet fellow vegans, and which books will help educate and inspire you on your vegan journey. To submit your questions, email [email protected].

Holly catches up with Vegan chef, blogger and nutrition advisor Lisa Marley, who gives advice for our new 30-day whole food plant-based challenge. What do we need to consider? What are the health benefits?

And is it OK to eat pasta and bread? Lisa also shares her tips for vegan baking, and a daily meal plan on her blog to help you get started. 

Head to our Instagram page @simplyveganpodcast to keep up to date with our recipe creations and new vegan products.

Where can I listen to the Simply Vegan Podcast?

You can listen to the podcast using the podcast player below. Or, if you want to listen via your preferred platform, you can find us on Spotify, Apple Podcasts, and all the usual places. Just search for the Simply Vegan podcast and you’ll find us!

Don’t forget, you can also catch up with the Simply Vegan Podcast on our YouTube channel

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