Indholdsfortegnelse for April 2021 i Vegan Life

We’re all a-flutter in the Vegan Life team this month, because spring has officially sprung, and we couldn’t be happier for it. The bees and butterflies are making a reappearance, the evenings are drawing out and daffodils are popping up wherever they can. April is one of my favourite times of year for these very reasons — as well as for the onslaught of chocolate that comes with Easter! Long gone are the days when we vegans struggled to find a decent dairy-free chocolate egg; it is now a struggle to choose because there are SO MANY options! Head to page 62 for a spectacular roundup of Easter treats, as well as our eggcellent recipes from page 78. If you prefer to drink your Easter calories, take a look at…

Contrary to popular belief that dogs are carnivores, dogs are actually obligate omnivores and can therefore not only survive but thrive on a plant-based diet. With this in mind, HOWND, a pioneer of cruelty-free, plant-based pet care products since 2015, is launching HOWND Plant Powered Superfood — a nutritionally complete food for adult dogs, using 100 per cent plant-based ingredients. The new range kicks off with a doggy-delicious Hearty Quinoa and Pumpkin Casserole (£2.95 for 375g) recipe, which is packed with high quality proteins and clean, prebiotic superfood ingredients like organic hemp protein and antioxidant moringa. Developed by veterinary and animal nutritionists, HOWND Plant Powered Superfood is a balanced blend of highly digestible proteins, fats, carbohydrates, and essential nutrients. It is as nutritionally complete as any ‘premium’ meat-based dog food…

She is well known the world round for her acclaimed acting roles in the Harry Potter franchise, G.B.F. and My Name is Emily (among many others), but actress Evanna Lynch is also an incredible advocate for veganism. We catch up with Irish-born Evanna to ask her about what fuels her vegan fight, the power of social media and her numerous plantbased projects. Hi there, Evanna! Tell us about your vegan journey. I went vegetarian at a young age, somewhere around 11 or 12 because I simply didn’t want my food choices to involve violence. I grew up in the countryside surrounded by animals and our companion animals were a big part of my childhood, so as soon as I heard about vegetarianism — that there was this thriving community of…

Serves 2 (makes 12-14 cakes) Soft, crispy and hearty breakfast patties made from sweet potato and warming spices. These are easy to make with simple ingredients and are a healthy, wholesome and vibrant meal at any time of day. They are naturally vegan and gluten-free, too. • 500g (17.6 oz) potato or sweet potato (approx. 3 medium potatoes)• 1 medium carrot (100g/3.5 oz), grated• 60g (2.1 oz) gluten-free flour (or plain flour)• 2 tsp cornflour or arrowroot powder• ½ tsp paprika• 2 spring onions, chopped• 1 bunch fresh chive, chopped• 2 tbsp nutritional yeast or grated vegan cheese, optional• Salt and pepper• Oil, for frying• 2 tbsp coconut yoghurt (vegan)• 2 tbsp Rubies in the Rubble Chilli Jam To serve: • Roasted tomatoes• Mushrooms• Herbs• Pomegranate seeds 1 Roast or…

Serves 4 These wraps are hearty and super filling. The tempeh is seasoned with chili powder, cumin and garlic to give it a spicy, smoky flavour similar to chorizo sausage. • 200g (7 oz) peeled and cubed sweet potato (about 1 small)• ½ onion, sliced• 2 tbsp vegetable oil, divided• ½ tsp salt• 375g (12 oz) tempeh, roughly chopped• 1 red bell pepper, sliced• 1 tbsp nutritional yeast• 1 tsp chilli powder• 1 tsp ground cumin• ¼ tsp garlic powder• 135g (4.7 oz) coarsely chopped kale, ribs removed• 4 flour tortillas• 130g (4.5 oz) tomato salsa You will also need: • Large, rimmed baking sheet, lined with parchment paper 1 Preheat the oven to 200°C/400°F/Gas 6. 2 Place the sweet potato, onion, 1 tbsp oil and salt in a large…

For some people, one of the toughest parts of switching to a vegan lifestyle can be dealing with the feelings of ‘not being vegan enough’. It’s understandable. When we explore our compassion for animals, we want to do the best we can and the process of transitioning to veganism is usually packed with emotion. Believing it is no longer acceptable that your money is directed toward companies that exploit and harm animals means you ARE ready and able to do your best. It’s reasonable that you don’t want to mess it up and have concerns. This transition period can be emotionally charged, and you want to be the best vegan possible. You want to be the ‘perfect’ vegan. So, let’s dive into this topic with a favourite quote of mine.…

Green Pasta Salad with Tofu Serves 2-3 This pasta salad is ready in 15 minutes, making it an absolute go-to on busy working days or when you need to make an easy packed lunch. • 400-500g (14.1 oz-17.6 oz) pasta of choice• 100g (3.5 oz) tofu• 1 broccoli (200g/7 oz)• 1-2 soft avocados• 1 tbsp capers• A handful of black olives• A handful of pea pods• Juice from 1 lime• 1-2 tbsp of balsamic vinegar 1 Start by putting your pasta in a pot of boiling water, cook for 8-10 minutes. 2 While the pasta is cooking, press the tofu to remove the water. Cut into small cubes. Fry the tofu in a pan with a tablespoon of oil, and salt and pepper. Fry in the pan while stirring until…

Serves 6 Marjoram, with a flavour slightly more floral and less brash than oregano, is one of the most underused herbs. That said, fresh oregano is an equally vibrant plan B. This bean salad is a perfect lunch to whip up quick for when you’re on the go, or in need of a speedy working-fromhome lunch. • 2 (425g/15-ounce) cans white beans, drained and rinsed• 5g (0.1 oz) marjoram or oregano leaves• 5g (0.1 oz) fresh flat-leaf parsley• 3 cloves garlic• ¼ tsp fine-grain sea salt• 80ml (2.7 fl oz) extra-virgin olive oil• 75g (2.6 oz) toasted sliced almonds• Finely grated lemon zest, to serve 1 Place the beans in a medium serving bowl. 2 In a blender, combine the marjoram, parsley, garlic, salt, and oil. Pulse until smooth. Toss…

Serves 6 Your Easter roast wouldn’t be complete without roasties; these garlic and herb potatoes are the perfect finishing touch. Don’t forget to give your colander a shake to ensure the crispiest potatoes! • 2.5kg (5.5 lb) floury potatoes, peeled (we used Desiree)• 6 tbsp mild olive oil• 3 tsp sea salt flakes• 8 cloves garlic, left whole and unpeeled• Large sprigs of fresh thyme and rosemary, washed 1 Preheat oven to 180°C/350°F/Gas 4 and put the oil into a large roasting dish. Place the dish into the oven so the oil gets hot. 2 Cut the potatoes in halves (or quarters, if large) and place in a large pan. Cover with plenty of fresh water and add 2 tsp of the salt. Bring to a boil, then turn down…

Recipe from The Happy Health Plan by David & Stephen Flynn (£16.99, published by Penguin Life). Lebanese Lemon Parsley Bean Salad Serves 4-6 This salad is easy to make, fresh, wholefood, and when served with toasted pitta bread it becomes like the famous Lebanese Fattoush salad. It is great with a generous serving of houmous. • 3 cloves of garlic• 25g (0.8 oz) fresh flat-leaf or curly parsley• 25g (0.8 oz) fresh mint• 1 small red onion (120g/4.2 oz)• 1 cucumber (approx. 300g/10.5 oz)• 10 ripe cherry tomatoes• 1 yellow pepper (approx. 200g/7 oz)• 1 x 400g tin of butter beans (approx. 240g when drained)• 1 x 400g tin of kidney beans (approx. 240g when drained)• 1 x 400g tin of chickpeas (approx. 240g when drained)• Juice of 2 lemons•…

The Vegan Life Magazine Podcast has officially launched. And it’s the podcast the world has been waiting for — there’s no beating around the bush or emotional outbursts; we get straight to the good stuff. REALLY good fun and not just for vegans, the Vegan Life Magazine Podcast is for anyone who enjoys playing with their food. Best described as a veganised Kitchen Cabinet, the joyful podcast is hosted by comedian, writer and all-round foodie Jake Yapp (who you’ll find on page 114), joined each week by the very best vegan chefs, bakers and food-gurus out there. Episode One, Go Suck On A Kale Leaf, starts the way the best things do — with cake. Baking whizzes Gretchen Price, Kate Emmett and Katie White share their top tips and trade…

Kacchi London New wellness brand, Kacchi London, has unveiled a range of sustainable, vegan savoury condiments and marinades to support digestive health and immunity. Aradhana Bhandari was inspired to launch Kacchi London, after years of digestive health struggles, along with her grandfather’s commitment to eating well following a difficult health spell. Offering a host of health benefits, Kacchi London meal accompaniments are backed by scientific journals and made from individually chosen fresh ingredients, including raw turmeric and curry leaf. All Kacchi London products use unprocessed ingredients and are free from preservatives, sugar, oil and artificial colouring, and each item is packaged in reusable glass jars with fully recyclable labels and wrapped in 100 per cent recyclable and biodegradable hive paper. Aradhana says: “I realise now more than ever that health…

The Green Room was founded by Mark Ross, a professional actor for over 20 years, with performance credits on the West End and for the RSC. He describes The Green Room as a specialist wine merchants, because it only sells certified organic and vegan products. The shop is based in historic Glastonbury and there are plans to triple the number of stores over the next few years. Meanwhile, much work is going into expanding online sales, with more choice added daily to the website. National couriers ensure speedy overnight deliveries, with a text service that delivers up to the minute delivery information. Mark believes that wine which includes animal products and manmade chemicals is ‘a crime against the vine’ and that organic and vegan wine is a purer wine and…

Each month, send us your questions and we’ll pitch them to those in the know. Whether you’re unsure about the best way to cook tofu, or you need some vegan dating advice, we’ve got your back. Q With spring on its way, what are the best ways to make sure my outdoor space is wildlife-friendly? Supporting wildlife is as much about the things we don’t do as the things we actively do, for example, avoiding the use of chemicals. What we might see as ‘pests’ are often someone’s dinner and may be supporting a diverse ecosystem. And since wildlife flourishes in wild places, a manicured lawn with a spotless patio is not going to be an attractive proposition. Just don’t tidy up too much. Instead, provide appropriate habitats — wood…

Roasted Sticky Potatoes & Turmeric Scramble Serves 2 A hearty and wholesome breakfast, lunch or dinner bowl, full of tender sticky roasted new potatoes, vibrant turmeric tofu scramble with some gut-healthy kimchi and lots of fresh herbs. This bowl is naturally vegan, gluten-free and free from refined sugars. • 400g (14.1 oz) baby new potatoes• 1 red onion, in chunks• 250g (8.8 oz) cherry tomatoes• Olive oil• 1 tsp dried or fresh rosemary• Salt and black pepper• 200g (7 oz) extra firm tofu• ½ - 1 tsp ground turmeric• 1 tbsp tamari soy sauce• ½ tsp ground cumin• Pinch of chilli flakes• 3 spring onions, sliced• 2 garlic cloves, sliced or crushed• 1 handful kale, torn• 2 tbsp kimchi• 2 tbsp houmous/baba ghanoush• Fresh coriander and seeds 1 Preheat the…

Serves 2 Now, this is how you eat breakfast without compromise! Indulgent and crispy, Better Nature’s protein-packed rashers are the perfect meat-free addition to a full English. • 4 potato waffles (or hash browns)• 5 tsp olive oil• 3 tomatoes, finely sliced• 100g (3.5 oz) chestnut mushrooms, finely sliced• 1 clove of garlic, crushed• 1 pack Better Nature Organic Tempeh Rashers (120g)• 1 avocado, prepared to your liking• 4 slices sourdough bread• 415g (14.5 oz) can baked beans 1 Preheat the oven to 180°C/350°F/Gas 4. 2 Place the potato waffles or hash browns in the oven for about 20 minutes (following the instructions on the pack). 3 Heat a teaspoon of olive oil in a pan over medium-high heat. Add in the sliced tomatoes for around 5 minutes, until lightly…

Monday During the spring, I’m more prone to having a cold smoothie in the morning instead of a warming porridge. Today, I blitzed up frozen summer berries with hemp milk, a big spoonful of peanut butter, a dash of agave syrup, and some spinach remaining in the bottom of the bag from last night’s dinner. At the office, I ate lunch late; it was 3pm by the time I realised the multiple miso soups during the day satisfied my appetite. I love cooking dinner; I think direct connection with the raw foods make every bite more delicious. I find it therapeutic to peel potatoes, individually cut cherry tomatoes, or massage kale. Tonight, I made a super salad with a kale base featuring soy sauce glazed tempeh, cannellini beans and pickled…

No outfit is complete without a handbag. Whether you are looking for shoulder bag, clutch, tote, carryall or crossbody bag then look no further, as I’ve chosen my top five brands with bags of style. All bags are, of course, vegan and ethically sourced — tried and tested by myself during my own search for planet-friendly, luxury fashion. FERRON Signature Crossbody Vegan Bag in Blue £185, ferron.co Sustainability and cruelty-free living are central to FERRON, whose mission and purpose is to unify love for animals with the artistry of luxury. FERRON’s founder, Ania, is a woman after my own heart. Ania says: ‘I love animals, and don’t agree with using them to our advantage, whether that’s food, entertainment or clothing. I want to demonstrate how a luxury fashion brand can…

Serves 4-6 This recipe puts the ‘oooh’ in ‘tabbouleh’! A Mediterranean favourite, this dish brings a bright, fresh, clean and healthy addition to any lunch box. The longer it rests, the more flavourful it becomes — great for meal prep. • 225g (8 oz) bulgur wheat• 375ml (12.6 fl oz) boiling water• 4 tbsp freshly squeezed lemon juice• 4 tbsp extra virgin olive oil• 1 ½ tsp salt, divided• 1 bunch spring onions (scallions), white and green parts, finely chopped• 25g (0.8 oz) finely chopped fresh mint leaves• 25g (0.8 oz) finely chopped flat-leaf parsley• 1 English cucumber, peeled, deseeded and diced• 2 firm Roma tomatoes, deseeded and diced• 1 tsp freshly ground black pepper• Romaine lettuce leaves (optional) 1 Place the bulgur wheat in a large bowl, pour in…

Makes 2 jumbo or 4 standard rolls By simply applying some extra herbs, seasonings and onion to the sausage filling it tweaks the taste and turns a simple snack into something absolutely delicious. These rolls are packed full of flavour, ‘meaty’ but not in an off-putting way, and thanks to the pastry, flaky, light and utterly moreish. • 6 vegan sausages, uncooked and must be the type with a casing (we recommend Richmond Meat Free Vegan Sausages or Naked Glory Meat Free Vegan Sausages)• 1 whole onion, diced finely• ½ tsp of English mustard• 1 pinch of white pepper• ½ tsp of sage• ½ tsp of smoked paprika• ½ tsp of turmeric• ½ tsp of garlic powder• ½ tsp of onion powder• 320g (11.2 oz) shop-bought ready rolled puff pastry…

Serves 4 Mashed chickpea salads are the perfect go-to-lunch. They are easy to prep ahead of time, and versatile to use throughout the week by layering over toast, serving on top of greens, or eating in a wrap. • 2 cans chickpeas, drained and rinsed• 100g (3.5 oz) chopped celery• 110g (3.8 oz) shredded carrot• 90g (3.1 oz) chopped bell pepper• 90g (3.1 oz) shredded purple cabbage• 75g (2.6 oz) chopped dill pickles• 45g (1.5 oz) sunflower seeds• 2 tbsp red onion, minced• 75g (2.6 oz) vegan mayonnaise• 60g (2.1 oz) Dijon mustard• 2 tbsp tahini• Juice of 1 lemon, plus extra for serving• Pinch of sea salt and black pepper 1 Place the chickpeas in a food processor and pulse until slightly mashed. Transfer them to a medium mixing…

It’s Easter Sunday on 4th April! And that means chocolate eggs and goodies galore. You’ll be overwhelmed by choice with this lot — there’s something for everyone, from crème egg-type delights and nut-free highlights.…

Recipe by Vegan Life in-house chefs Broad Bean, Green Pea & Asparagus Salad Serves 6 This side salad is the perfect accompaniment to a spring roast, adding plenty of flavour and vibrancy to your plate. • 100g (3.5 oz) frozen broad beans• 350g (12.3 oz) fresh asparagus• 50g (1.7 oz) frozen garden peas• 1 lemon, zest and juice• Salt and pepper 1 Add the broad beans to a pan of boiling water for around 6 minutes, until tender. Add the peas to the pan when there are 2 minutes left, then drain and add to bowl. 2 Place asparagus into steamer and cook on high for around 3-4 minutes. 3 Combine the asparagus with the broad beans and peas, and season. Add lemon juice and zest and gently toss to…

Recipe by Vegan Life in-house chefs Top Tip: The gravy can be made in advance and frozen for up to 3 months. Simply defrost overnight in the fridge and reheat thoroughly before serving. Serves 8-10 This gravy takes a little more time to make than a usual instant option, but the flavours make the extra effort worth it! • 2 onions, skin on, chopped into wedges• 2 carrots, washed and roughly chopped• 2 leeks, washed and roughly chopped• 1 parsnip, washed and roughly chopped• 3 large sprigs thyme• 1 bay leaf• 2 tbsp olive oil• 1 garlic bulb, skin on, separated into cloves• 2 tbsp vegan butter• 2 tbsp plain flour• 500ml (17 fl oz) fruity red wine• 2 tbsp vegan Worcestershire sauce• 2 tbsp redcurrant jelly• 1 tbsp soy…

Makes 12 If you’re cooking with the kids this Easter, you’ll want something super easy but extremely delicious — you can’t get much better than these brownies from Just Wholefoods! • Just Wholefoods Organic Brownie Mix• 200ml oat milk• 2 tbsp agave syrup (or your favourite vegan liquid sweetener)• 50ml sunflower oil or 50g vegan spread 1 Empty the Just Wholefoods Organic Brownie Mix sachet into a mixing bowl and stir in the oat milk, agave syrup and sunflower oil/vegan spread until smooth. 2 Pour your mixture into a lined brownie tray or baking tin before baking in a preheated oven at 180°C/350°F/Gas 4 for 20-25 minutes. 3 To check if they are ready, stick a knife or toothpick in the middle — if the mix is sticky and not…

Makes 8-10 Kids will love getting their hands messy with this one! Rocky Road is the perfect Easter treat to get them excited about baking, and they will certainly enjoy taste testing the results. • 180g (6.3 oz) vegan chocolate• 1 tbsp coconut oil or vegan margarine• 2 tbsp tahini or vegan margarine• 80g (2.8 oz) vegan biscuits• 60g (2.1 oz) vegan marshmallows• 50g (1.7 oz) raisins• 15g (0.5 oz) Rice Krispies 1 Break up the chocolate into a heat-proof bowl and add the coconut oil and tahini or margarine. Place the bowl over a pan of simmering water and allow to melt. 2 Break up the biscuits into small pieces and add to a bowl with the marshmallows, raisins and Rice Krispies. 3 Pour over the melted chocolate and…

Lifestyle medicine is an exciting new medical specialty which offers a truly holistic approach to healthcare. It’s an evidenced-based approach, which focuses on six pillars: a whole food plant-based diet, regular exercise and physical activity, restorative sleep, effective stress management, fostering positive relationships and strong social connections, and avoiding risky substances such as cigarettes, vaping and alcohol. Doctors and healthcare professionals now recognise the fact that unhealthy lifestyle factors are responsible for most chronic diseases we see — conditions like type 2 diabetes, heart disease and certain cancers. Indeed, approximately 80 per cent of chronic disease and premature death could be prevented by adopting four healthy lifestyle factors, which are a healthy diet, regular physical activity, not smoking tobacco, and sensible use of alcohol. At Plant Based Health Online (PBHO)…

Serves 4 Vegan blogger and YouTuber Liv B shares her famous one-pot mac & cheese from her new cookbook, Liv B’s Easy Everyday. Think of this more as a three-cheese mac and cheese: the tahini, nutritional yeast and vegan cheddar are all slightly different flavours, making this dish so much more complex than the traditional stuff. As a bonus, it’s nut-free, unlike most vegan mac and cheeses. • 600g (21.2 oz) dry macaroni• 2 tsp Dijon mustard• 1 tsp salt• ½ tsp garlic powder• 1.5L (2.6 pints) water• 250ml (8.4 fl oz) unsweetened non-dairy milk• 40g (1.4 oz) nutritional yeast• 60ml (2.1 fl oz) freshly squeezed lemon juice• 2 tbsp tahini• 165g (5.8 oz) shredded vegan cheddar cheese• Black pepper, to taste 1 Add the macaroni, Dijon mustard, salt, garlic…

Serves 4-5 This simple hearty one-pot dish is ideal to warm anyone up from the inside out. The bite of the vegan sausage goes really well with the soupy tomato-and-leek-based stew. This works great for batch cooking, as it freezes really well. • 2 medium onions (250g/8.8 oz)• 3 cloves of garlic• 1 fresh red chili• 25g fresh flat-leaf parsley• 1 medium carrot (200g/8.8 oz)• 1 leek (300g)• 2 x 400g tins of butter beans (approx. 480g when both drained)• 300g (10.5 oz) vegan sausages• ½ tsp dried thyme• 1 ½ tbsp tamari/soy sauce• 1 tsp sauce• 400ml (14 fl oz) veg stock• 1 x 400g tin of chopped tomatoes• 2 tsp maple syrup• 2 bay leaves• ½ tsp ground black pepper• Juice and zest of ½ a lime 1…

Serves 4-6 Pinkabet, also called pakbet, originated in the northern part of the Philippines. Traditionally, the vegetables are left to stew, without stirring, in an earthen pot called a banga. Although pinkabet usually includes pork and bagoong (fermented fish or shrimp paste), it’s delicious without meat, and vegan substitutions for bagoong are available. • 2 tbsp cooking oil• 15g (0.5 oz) small-diced onion• 3 garlic cloves, minced• 2 Roma tomatoes, 1 cut into large dice, the other quartered• 1 tbsp vegan bagoong (see top tip) or vegan fish sauce• 225g (8 oz) kabocha squash (about ½ small kabocha), or butternut or delicate squash, peeled and seeded, cut into 2-inch cubes• 240ml (8.1 fl oz) water• 1 bitter melon (about 115g/4 oz), halved lengthwise, seeded, cut into quarters, and soaked in…

With his twin passions of veganism and illustration, Stanley Foo works hard to portray animals as sentient and valued beings to both adults and children. Stanley does this by creating impactful collections of art works that seek to make people question the norm, as well as via illustrated books for children that hope to incite curiosity and compassion in them as they grow. We talk to Stanley about how it all got started. Tell us about your journey to veganism. My journey is a bit of a long one… I went vegetarian 30 years ago announcing it to my family over Christmas dinner, telling them that this was the last time I would be eating meat! It’s hard to imagine now, but for me, that seemed to be the ‘vegan’…

The year is 1986, and Jan Arkless has just published a seminal new cookbook called How To Boil An Egg. It’s a new kind of cookbook that starts at Ground Zero for someone who has never hobnobbed with a hob. It has sold 230,000 copies to date, which is pretty darned good going. It’s easy to forget how daunting it can be when you’re starting out, trying to cook for yourself. I’m still not convinced I know how to chop an onion particularly well. I remember 1986, and I remember doing Home Economics at school — it wasn’t a very good school, and in one term — I kid you not — in all our HE lessons, all we learned was how to make three different types of sandwich: Open,…

MORRISONS A Morrisons supermarket in London is trialling an exciting vegan street food concept called Street Vegan. Customers will be able to indulge in plant-based burgers, loaded vegan hot dogs and dirty vegan fries. ORANGUTANS Throughout April, International Animal Rescue is running global fundraising event Cakes for Apes to raise funds for orangutans. To take part and ‘bake a difference’ to this fragile species on the brink of extinction, visit cakes4apes.org. VEGANUARY The 2021 Veganuary challenge saved the lives of more than two million animals. The data comes from a new report published by the charity, which garnered over 582,000 sign-ups from this year’s run. FOOD WASTE More than 900 million tonnes of food is thrown away every year, according to a global report. The survey also found that 17…

A brand-new vegan takeaway restaurant has launched in London across two locations in Kensington and Wandsworth. BVRGER is the brainchild of three experienced entrepreneurs — Jeremy Ford-Young, Paul Brothers and Afzal Khan. As the name suggests, BVRGER (pronounced burger) will offer a 100 per cent vegan menu to families and individuals living in South and West London. Working with leading London-based chefs, the company has curated a varied menu, including flame-grilled vegan burgers, a selection of tasty sides (including truffle fries, and vegan chicken bites) as well as hand spun milkshakes and soft-serve ice cream — all made to order. Customers have the choice to customise their burger with the option of brioche or charcoal buns and can choose from a variety of add-ons. Jeremy Ford-Young, co-founder, says: “BVRGER has…

WO RTH £60! Next Month’s Star Letter Prize Send your poems or letters to Gemma.Tadman@primeimpact.co.uk to be in with a chance of winning an eggcellent Easter bundle from vegan treat gurus, Mummy Meagz. The winner will receive a Dark Chocolate Orange Choccie Easter egg and bar, Smoove Moove Easter Egg, three Sunnycomb bars, three Orange Choccie bars, a dozen Chuckie Eggs, AND a dozen Original Rocky Roads. Mummy Meagz’ goodies are renowned for their incredible taste, ability to break stigmas associated with vegan food and capacity to bring bundles of joy into daily life. For more info, visit mummymeagz.com Stay Social @queen_of_the_ manatees @veganwholovesnature @reduction_raider1 @veganlife_mag @veganlifemagazine @veganlife_mag Hi Vegan Life, As a vegan and campaigner for 37 years, I find it disappointing that so many new vegan products are…

Detox Time PLENISH Level 1 Cleanse: The Beginner Want to do a juice cleanse, but unsure where to start? Plant-powered juice and vegan-milk brand PLENISH make it easy. Their Level 1 programme is a gentle juice cleanse with a wide variety of flavours and nutrients for first timers. You’ll receive six juices per day packed with 1kg of organic produce in each bottle to get you running on plenty with plant-fuel, along with tonnes of advice. From £59, plenishdrinks.com Drink Up Veo Wines Stella Organics — Sauvignon Blanc, South Africa A mouth-tingling taste of South Africa from Veo Wines — a new independent online wine store. Veo Wines only sell vegan-friendly, organic wines from smaller producers, starting at only £6.99. Bringing you over 80 wines, this particular Sauvignon is dry,…

Serves 4 The paprika and maple syrup gives these simple baked beans smoky flavour. Serve alongside your full English breakfast, or just pop them on toast for a quick but satisfying meal. • 1 tsp garlic salt• 2 tsp smoked paprika• 300g (10.5 oz) passata• 1 tbsp tomato pureé• 1 tsp maple syrup• 60ml (2 fl oz) vegetable stock• 400g (14 oz) tin butter beans, drained• Fresh parsley, optional 1 Add all the ingredients into a saucepan over a medium heat and cook for 8-10 minutes, or until the sauce has thickened and the beans have softened. 2 Sprinkle with parsley if using. Recipe by Vegan Life in-house chefs…

Tell us about Evolve. Evolve Beauty is an artisanal range of vegan-friendly and cruelty free skin, hair and body care products, created to help people live a little bit greener every day. All our products are handcrafted by our team of artisans, using the finest natural and organic ingredients, in our wind energy powered Hertfordshire Eco-Studio. Why was the company founded? After graduating from Harvard Business school, I helped to set up another natural beauty brand called NUDE. I loved being a part of the green beauty revolution and this experience inspired me to take the plunge and create my own sustainable skincare range. I’ve also always been passionate about organic living and sustainability and so I knew that I wanted to build my business around these values. In 2009…

Makes 6 Coronation Chicken is a traditional favourite with many people, but going vegan doesn’t have to mean missing out! This plant-based version uses a simple tin of chickpeas, to great effect. • 150g (5.2 oz) raw cashew nuts, soaked for at least 4 hours• 40g (1.4 oz) sultanas• ½ Spanish onion, finely diced• 120ml (4 fl oz) water• 2 tbsp mango chutney• 1 tin chickpeas, drained• ½ tbsp curry powder• Salt and pepper, to taste To serve: • Rocket• A loaf of your favourite bread 1 Mash the drained chickpeas roughly with a fork and put in a bowl. Add sultanas and diced onion. 2 Blend the cashew mixture with water and curry powder into a smooth cream. 3 Add the cashew cream to the chickpeas and mango chutney…

I don’t know if he remembers saying it, however around 16 years ago, Damian — co-founder of VeggiePets (veggiepets.com), told me that the way forward for veganism was through business. Damien’s words resonated with me greatly and have spurred me on ever since. Back then, I was just starting my own vegan PR business, running vegan events and also launching the UKs first vegan newspaper supplement with 250,000 copies going out around Essex. I knew that I needed to be my own boss and work in veganism. Every vegan business owner I have had the pleasure of working with is inspired to make a difference. Yes, you have to do your sums and everything else that comes with running business however, the vegan calling is much stronger than that of…

There is no better day to get together with your household and enjoy a tasty home cooked meal, than on Easter Sunday (4th April). Celebrate life and all it has to offer, with these delectable meat-alternatives, showstoppers and accompaniments, whether you’ll be making a big roast dinner from scratch, or something a little more low-key.…

Serves 2 Fancy an alternative Easter meal? These cauliflower steaks are perfect for your Easter Sunday roast. They’re great if you’re looking for something other than the more traditional nut roasts and taste divine. The coconut coriander relish is addictive. For the cauliflower and spiced oil: • 4 tbsp olive oil• 1 tsp ground cumin• 1 tsp ground coriander• 1 tsp turmeric powder• 1 tsp curry powder• 1 tsp mustard seeds• 1 tsp crushed garlic (or garlic flakes)• ½ tsp salt• ½ tsp white pepper• ½ tsp vegetable stock powder• 1 tsp sugar• 2-3 tsp Banhoek Chili Oil (to finish)• 2 cauliflowers, cut into 1 ½ to 2 cm thick ‘steaks’• 6 tbsp dairy-free yoghurt For the coconut and coriander relish: • 50g fresh coriander leaves (you can use the…

Serves 16 Pound cake by definition is a cake that contains equal weights of flour, butter and sugar… whoa! This lightened-up version is charmingly refreshing with the lemon flavour and then made even more so with a bounty of berries. This recipe makes two loaf cakes or one large cake, but it freezes well. • Coconut oil spray• 420g (14.8 oz) unbleached all-purpose flour• 30g (1 oz) cornflour• 2½ tbsp baking powder• ½ tsp kosher salt• 3 tbsp freshly grated lemon zest• 60ml (2 fl oz) freshly squeezed lemon juice• 200g (7 oz) organic unbleached cane sugar• 160ml (5.4 fl oz) coconut oil, melted• 400ml (13.5 fl oz) unsweetened almond or cashew milk• 2 tbsp unsweetened applesauce• 1 tsp vanilla extract• 1 tsp lemon extract• 300g (10.5 oz) mixed fresh…

Top Tip: The Mummy Meagz eggs and toppings are available to buy from mummymeagz.co.uk Serves 2 (or 1 as an indulgent treat) A simple-to-make vegan version of one of our favourite desserts, with an indulgent Easter spin! For the egg and cheesecake mixture: • 1 Mummy Meagz Orange Choccie Easter Egg• 500g (17.6 oz) dairy free cream cheese• 100g (3.5 oz) cocoa powder• 100g (3.5 oz) icing sugar• 200g (7oz)chocolate For the toppings: • 1 Mummy Meagz Sunnycomb Bar — for a crunchy honeycomb topping• Mummy Meagz Chuckie Eggs• Vegan chocolate buttons (we used Mummy Meagz’ Choccie Buttons)• Handful of vegan marshmallows• Vegan chocolate sauce (ready-made, or melt down a bar of vegan chocolate to use) 1 Use a hot knife to divide the Mummy Meagz Orange Choccie Egg vertically…

Recipe by Bettina Campolucci Bordi, plant-based chef and cookbook author, bettinaskitchen.com, @bettinaskitchen Makes 6-8 small eggs, or one large one To some people, Easter has become a chocolate-filled, sugar-fuelled holiday. For many parents, the prospect of endless Easter recipes and sweet treats coming their children’s way can be daunting, so to help out, we’ve got a refined sugar-free, vegan chocolate egg for you to try. • 200g coconut oil• 6 tbsp agave syrup• 120g raw cacao powder• 3 tbsp peanut butter — an optional filling You will also need: • Egg mould 1 Melt the oil in a bowl set over a pan of simmering water. Once melted, remove from the heat. 2 Add the agave syrup to the melted coconut oil and mix together. 3 Add the cacao powder…

Health is a state of mind, or so the saying goes, but there is truth to the statement — mental and physical wellbeing are intrinsically linked, and whilst you can have one without the other, it is extremely important to focus on both. Tammy Fry — cookbook author, athlete, full-time mum and global brand lead for the Fry Family Food Co — gives us her top tips for a healthy body and mind. Hey, Tammy! We can’t wait to read your new book, Made With Love and Plants. What can we expect? Made With Love and Plants is a lifestyle guide of sorts — for people who want to transition or are transitioning and are looking for advice, tips/tricks/tried and tested recipes. It’s also for people who are plantbased already…

Serves 1 A deliciously simple stir fry for a quick but tasty meal that’s packed with healthy veg and creamy Sweet Chilli Sheese. • 1 tsp sesame oil• 2 spring onions, chopped• 1 clove garlic, crushed• ½ pepper, sliced• 1 small carrot — use a peeler to make strips• Small handful of baby corn, halved length ways• Small handful mangetout or sugarsnap peas• 2 tbsp soy sauce or tamari• 1-2 tbsp Bute Island Creamy Sweet Chilli Sheese• Juice of ½ a lime• Pinch of chilli flakes• Roasted peanuts, to serve• 1 x portion rice noodles 1 Heat the sesame oil in a wok or large pan and add the spring onions and garlic. Cook for a few minutes. 2 Add the pepper, carrot, baby corn, mangetout and soy sauce/tamari and…

Serves 4 This curry will really surprise you with its authentic taste. Full of flavour and comforting, it will satisfy the biggest eaters. Firm tofu soaks up the flavours and provides a tender bite swimming in silky, creamy and rich sauce. Absolutely delicious! • 1 onion• 5 garlic cloves• 1 thumb-sized piece ginger• 2 tbsp vegan butter• 4 tsp curry powder• 1 tsp garam masala• 1 tsp chilli flakes, or 1 fresh chilli• 6g (0.2 oz) curry leaves• 18 kaffir lime leaves (optional)• 4 tbsp tomato paste• 480g (17 oz) coconut cream• 350ml (12 fl oz) cups water• 1 tbsp sugar• 2 tsp salt• 500g (17.6 oz) firm tofu• 100g (3.5 oz) peas (or other green veg) 1 In a food processor, pulse the onion, garlic and ginger until a…

Growing our own food brings us back to who we really are. Below the modern day distractions, we are humans and it is in our very nature to grow and harvest food. It is therefore no wonder that the benefits of doing so are so abundant and include not only our mental and physical health but the health of the planet, too. The excitement you feel when you wake to see a tiny seedling has poked its head through the darkness of soil and into the light. The joy you breathe in when you smell tomato leaves as you brush past them when picking the first red fruit of the summer. It’s a feeling of magic. It’s this very magic that will draw you back to the garden time and…

I’ve been thinking about cake a lot lately. No, not just because we’ve been subject to a national lockdown and I fill my days with food… It started before then, if you must know! Ok, so for Christmas (feels like a lifetime ago, now) I bought the ASDA avocado shaped, chocolate, birthday cake for our dessert… What? We were celebrating Jesus’ birthday after all! I also bought Wicked Kitchen’s Lemon Cupcakes – I figured they would complement the chocolate (I was right), and both were yellow sticker, reduced on their best before dates, so why not? After Christmas, I spotted an unopened birthday cake listed on food sharing app Olio. I requested it, collected locally and dropped it off to my mum. After giving her boy friend, not boyfriend, Vic…