Innholdsfortegnelse for Being Vegan i Being Vegan

SERVINGS SOAK TIME HUMMUS PREP TIME HUMMUS COOK TIME HUMMUS STAND TIME TABBOULEH PREP TIME TABBOULEH INGREDIENTS For the hummus • 400 g | 14 oz | 2 cups dried chickpeas• 1½ tsp bicarbonate of soda• 5 heaped tbsp tahini (as high quality as you can afford)• 1 lemon, juiced• 1 garlic clove, crushed• Pinch of salt• Extra virgin olive oil, to garnish• Zaatar, to taste• Pita bread, to serve For the tabbouleh • 100 g | 3½ oz | ½ cup giant bulgur wheat• 4 bunches fresh flat-leaf parsley, finely sliced• 1 bunch mint, finely chopped• 2 medium tomatoes, finely chopped• 1 cucumber, chopped• 125 ml | 4 fl oz | ½ cup freshly squeezed lemon juice• 4 tbsp extra virgin olive oil• Salt and pepper, to taste RECIPE…

SERVINGS PREP TIME COOK TIME INGREDIENTS • 4 courgettes• 2 aubergines• 2 cloves garlic, crushed• 2 large onions• 1 yellow pepper• 2 red pepper• 4 large tomatoes• 4 tbsp olive oil• ½ tsp sugar• 1 small bunch fresh basil, roughly chopped• 1 small bunch flat-leaf parsley, roughly chopped• Salt and pepper, to taste• 4-8 slices of crusty bread, to serve (see below) INGREDIENTS • 300 ml | 10 fl oz | 1¼ cup almond milk, unsweetened• 3 tbsp pumpkin seeds• 2 tbsp sunflower seeds• 2 tbsp sesame seeds• 50 g | 1¾ oz | ¾ cup rolled oats, plus extra to decorate• 1-2 tbsp maple syrup (to taste)• 2¼ tbsp quick-rise yeast• 3-4 tbsp vegan butter or baking spread, melted• 275 g | 9½ oz | 2 cups bread flour…

SERVINGS PREP TIME INGREDIENTS For the marinade • 1 tbsp lime juice• 1 tbsp soy sauce• ½ tbsp fresh ginger, grated For the rolls • ⅓ head red cabbage, finely julienned• 5 spring onions, sliced into5-7½cm | 2-3" long strips• 1 cup pre-cooked rice noodles, sliced into 5-7½cm | 2-3" sections• 1 small carrot, finely julienned• ¼ cucumber, finely julienned• 1 small handful baby salad leaves, such as rocket (optional)• 1 small handful mint and/or coriander, leaves only (optional)• 12 rice paper spring roll wrappers• Soy sauce or tamari, to serve (optional) RECIPE DELICIOUS DIPS Serve your rolls with a selection of sauces to give your crunchy spring rolls some extra flavour Sweet chilli • 1-2 tbsp chilli flakes, to taste• 8 tbsp caster sugar• 4 tbsp rice vinegar• 2-3…

SERVINGS PREP TIME COOK TIME INGREDIENTS • Olive oil• 1 large onion, peeled• 1 whole cauliflower• 3 carrots• 2 potatoes• ½ turnip, peeled• 80 g | 3 oz | ½ cup frozen garden peas• 1 litre | 2 pints | 4¼ cups vegetable stock• 2 bay leaves• Salt and pepper, to taste• A few sprigs fresh flat-leaf parsley, leaves only RECIPE SEASONS' EATINGS This recipe is incredibly flexible. You can adapt the soup throughout the year to enjoy which vegetables are at their best Autumn & winter Try adding diced butternut squash, cabbage, celeriac, leeks, kale, pumpkin or parsnip, flavoured with parlsey, chives, sage, thyme, oregano or rosemary. Spring & summer Try adding chunks of asparagus, beans, courgette, green beans, new potatoes or tomatoes, flavoured with rosemary, basil, chives, coriander…

SERVINGS PREP TIME COOK TIME INGREDIENTS • Olive oil• 2 onions• 3 tbsp rogan josh curry paste (see below, or use ready-made)• 1 fresh chilli• 3 sweet potatoes, peeled• 1x 400 g | 14 oz tin chickpeas• 1x 400 g | 14 oz tin chopped tomatoes• 230 ml | 7¾ fl oz | 1 cup water• 2 tbsp fresh ginger, grated• 400 ml | 13½ fl oz | 1⅔ cups coconut milk• 1 bunch fresh coriander, chopped To serve • Cooked basmati rice• Steamed broccoli• 1 lime, sliced into wedges• A few sprigs fresh mint (optional) RECIPE MAKE YOUR OWN CURRY PASTE With a little help from a food processor, you can whip up a simple rogan josh paste in no time Ingredients • 1 tsp cumin seeds• 1 tsp…

SERVINGS PREP TIME COOK TIME INGREDIENTS For the burgers: Makes 12 (remaining burgers can be frozen) • 145 g | 5 oz | 1 cup cashews or almonds• 170 g | 6 oz | 3 cups cooked black beans or kidney beans• 190 g | 6¾ oz | 1½ cups cooked rice (either white or brown)• 40 g | 1½ oz | ¼ cup ground linseed (flaxseed)• 120 ml | 4 fl oz | ½ cup water• 15 g | ½ oz parsley, finely chopped• 165 g | 5¾ oz carrots, finely grated• 25 g | 1 oz | ¼ cup spring onions, finely chopped• 100 g | 3¾ oz | 1 cup breadcrumbs• Salt and pepper, to taste• 1 tbsp paprika• 1-2 tsp chilli powder (optional)• Olive or vegetable…

SERVINGS SOAK TIME PREP TIME CHILL TIME INGREDIENTS For the base • 4 tbsp coconut oil• 175 g | 6½ oz | 1 cup Medjool dates, pitted• 70 g | 2½ oz | ½ cup raw almonds• 60 g | 2 oz | ½ cup raw pecans• ¼ tsp salt For the cheesecake • 225 g | 8 oz | 1½ cups raw cashews, soaked overnight or boiled in water for an hour• 125 ml | 4½ fl oz | ½ cup maple syrup• 2 tbsp fresh lemon juice• 1 tsp vanilla extract• 125 ml | 4½ fl oz | ½ cup coconut milk• 1 tbsp coconut oil• ¼ tsp salt• 80 g | 2¾ oz | ½ cup frozen blueberries For decoration • 1 handful fresh blueberries• Desiccated coconut…

SERVINGS PREP TIME CHILL TIME COOK TIME INGREDIENTS For the pastry: • 275 g | 10 oz | 2 cups unbleached plain flour, plus extra for dusting• ½ tsp salt• 180 g | 6 oz | ¾ cup vegan butter, or margarine, at room temperature• 100 - 120 ml | 3½ - 4 fl oz | ½ cup cold water, plus extra as needed For the filling: • 2 tbsp coconut oil• 4 Golden Delicious apples, peeled, cored, and diced• 200 g | 7 oz | 1 cup soft brown sugar• 1 tsp ground cinnamon• 1½ tbsp cornflour, mixed to a slurry with 1 tbsp water In addition: • 120 ml | 4 fl oz | ½ cup soya milk• 2 tbsp soft brown sugar RECIPE…

SERVINGS PREP TIME COOK TIME INGREDIENTS For the cake • 3 tbsp ground flaxseed• 80 g | 3 oz | ⅓ cup sunflower oil• 4 tbsp raw maple syrup• 240 g | 8 oz | 1 cup apple sauce• 100 g | 3½ oz | ½ cup soft brown sugar• 4 tbsp coconut sugar• ½ tsp salt• 1½ tsp bicarbonate of soda• 1¾ tsp baking powder• ½ tsp ground cinnamon, plus extra to serve• ¼ tsp ground ginger• 1 pinch ground star anise• 180 - 240 ml | 6 - 8 fl oz | ¾ - 1 cup unsweetened almond milk, or soya milk• 175 g | 6 oz | 1½ cups carrots, finely grated• 175 g | 6 oz | 1½ cups unbleached plain flour, sifted• 150 g |…

Hosting a dinner party can be stressful at the best of times, but never more so when your guests have varying dietary requirements. Blow the vegan sceptics away with this stunning three-course meal. Show your non-vegan guests that vegan food can be wildly creative and incredibly tasty. START WITH A DRINK Thankfully there are many drinks to choose from that are suitable for vegans. Welcome your guests with a refreshing Hugo. Simple add 25ml | 7 8 fl oz of elderflower liqueur to a large wine glass, followed by a generous slug of prosecco, a few mint leaves and some slices of lime. Make a non-alcoholic version with elderflower cordial and soda water instead of prosecco. Pair a rich red wine with your rainbow lasagne and perhaps finish the meal…

SERVINGS SOAK TIME PREP TIME CHILL TIME INGREDIENTS • 370 g | 13 oz | 3 cups raw walnuts• 150 g | 5 oz | 1½ cup desiccated coconut• 90 g | 3 oz | ¾ cup coconut flour• 70 g | 2½ oz | ⅓ cup coconut oil, melted• 3 tbsp lemon juice• 3 tsp vanilla extract• 3 tsp ground cinnamon• 2 tsp ground ginger• ½ tsp ground nutmeg• 1 lemon, zest only• 525 g | 18½ oz | 3 cups Medjool dates, pitted• 150 g | 5 oz | 3 cups carrots finely grated• 200 g | 7 oz | 2 cups crushed pistachios• Pinch fine sea salt For the frosting: • 150 g | 5oz | 1 cup raw cashews, soaked overnight• 60 ml | 2 fl…

When you buy food, you generally know what’s vegan and what’s not at a glance. If a product has any meat, dairy, eggs or fish-based ingredient, you’ll put it down straight away. But since cosmetics are manufactured with all sorts of chemicals and nonedible ingredients, it can be difficult to understand what the label is actually telling you. So, we’ll sum up the most common, non-vegan cosmetic ingredients to look out for: • Lanolin is derived from sheep’s wool, and is commonly used in moisturising products. • Gelatin is a by-product of animal slaughter, and should always be avoided by vegans. • Beeswax is produced by honey bees, and is used as an emulsion. • Collagen is made by boiling animal components, and you’ll find it in many anti-ageing products.…

At best, leather is a by-product of the meat industry and, at worst, an industry unto itself. But beware, just because a vegan material is good for the animals, doesn’t mean it’s automatically better for the planet. Most vegan faux leathers are made of PU or PVC. These are non-biodegradable plastics, made from fossil fuels, whose properties can quite easily mimic those of leather. Thanks to its low production cost, PVC, is one of the world’s most popular plastics. However, it is also among the most toxic pollutants in the world, and the single most damaging plastic, according to Greenpeace. PVC is not only made from carcinogenic chemicals, but produces huge amounts of waste that pollute land, air and sea alike – pollution that disproportionately affects low-income populations. For a…

On the 5th October 2015 England followed the example of the rest of the UK and introduced a charge for single-use plastic bags at large retailers. The charge was brought in to minimise the number thrown away by encouraging shoppers to bring reusable bags with them. Since its introduction it’s estimated that the charge has led to an 86 per cent reduction in the number of single-use bags given out by retailers, preventing billions of plastic bags ending up in landfill or littering the landscape. The average English person now uses 19 bags per year, compared with 140 before the charge.…

As traditional boundaries to travel continue to disappear, and the world grows increasingly interconnected, more people are exploring the planet than ever before. Despite all of the cultural and financial benefits this brings, travel can have devastating consequences, placing some of the world’s most delicate landscapes and cultural gems at risk. Since international travel exploded in 1950, one million species have become threatened, and vulnerable human populations have been driven to the brink of collapse. Thailand’s Maya Bay, virtually unknown a few decades ago, in 2018 became so damaged that the government had to close it indefinitely. In 2016, two-thirds of coral in the northern Great Barrier Reef was declared dead. Peru, meanwhile, has already had to cap visitor numbers at Machu Picchu on account of the substantial damage caused…

Although non-dairy vegan products are becoming more accessible in supermarkets, they can be more expensive than the dairy equivalents. Making your own is often far cheaper, plus it is actually easier than you’d think. The great thing about making cheese and milk yourself means that you’ll know exactly what is in them and they’ll taste fresher too. Vegan ‘Mozzarella’ Balls SERVINGS PREP TIME REST TIME INGREDIENTS • 500 ml | 17½ fl oz | 2⅛ cups unsweetened soya yogurt• 1 tsp salt• 200 ml | 7 fl oz | ⅞ cups extra virgin olive oil RECIPE 1 Place a cheese/muslin cloth in a sieve over a large mixing bowl, then add the salt to the yogurt before tipping it into the muslin. 2 Wrap the cloth tightly around the yogurt…

SERVINGS COOK TIME PREP TIME CHILL TIME INGREDIENTS • 300 g | 10½ oz | 2 cups rolled oats• 150 g | 5½ oz | ½ cup maple syrup• 75 g | 2½ oz | ½ cup tahini• 65 g | 2⅓ oz | ¼ cup organic peanut butter• 35 g | 1¼ oz | ¼ cup almonds, crushed• 30 g | 1 oz | ½ cup pumpkin seeds• 15 g | ½ oz | ¼ cup sunflower seeds• 40 g | 1⅓ oz | ¼ cup raisins• 40 g | 1⅓ oz | ¼ cup sultanas RECIPE FLAVOUR VARIATIONS A few simple tweaks can transform these granola bars into whatever flavours take your fancy Granola bars are a great way to use up any dried fruit that you may…

SERVINGS PREP TIME COOK TIME REST TIME INGREDIENTS For the dough • 250 g | 9 oz | 2 cups plain flour• 1 tbsp olive oil• 120 ml | 4 fl oz | ½ cup water• Salt, to taste For the filling • 1 cabbage, finely chopped• 1 onion, finely chopped• 1 carrot, finely chopped• 1 spring onion, finely chopped• 1 pepper, finely chopped• 3 cloves garlic, crushed• 2 tbsp olive oil, plus more for greasing• 1 tsp garlic powder• 1 tsp black pepper (or Sichuan pepper if you have it)• 1 tsp soy sauce• Salt, to taste For the chutney • 2 tomatoes• 3 red chillies, dried• 3 tsp lemon juice• ½ tsp sugar• 1 tbsp black pepper (or Sichuan pepper)• Salt, to taste To serve (optional) • 1…

SERVINGS REST TIME PREP TIME COOK TIME INGREDIENTS • 350 g | 12½ oz extra-firm, water-packed tofu• 2 cloves garlic, crushed• 2 tbsp light soy sauce• 2 tbsp sesame oil• 2 tbsp unseasoned rice vinegar• 2 tsp brown sugar• 200 g | 7 oz green beans• 10 cherry tomatoes• 10 yellow cherry tomatoes• 1 sprig of thyme, leaves only• 2 lemons, one zested and juiced, the other in slices RECIPE Pressing tofu helps to remove its excess water. Consider investing in a dedicated tofu press device to make this step easier.…

SERVINGS PREP TIME COOK TIME INGREDIENTS • 1 tbsp coconut oil• 1 onion, chopped• 2 cloves garlic, minced• 1 tbsp ginger, minced• 1 tsp thyme, leaves• ½ tsp cayenne paper• 415 ml | 14½ fl oz | 1¾ cups coconut cream• 1 kg | 2¼ lb pumpkin, peeled and cubed• 360 ml | 12½ fl oz | 1½ cups vegetable stock• Salt and pepper, to taste• Pumpkin seeds, to garnish• Coriander leaves (optional), to garnish RECIPE WARMING WINTER FLAVOURS Get your chef hat on and give this super soup your own signature twist by experimenting with other ingredients You can replace the pumpkin in this recipe with other members of the squash family, like butternut squash or marrows. Experiment with other spices too: a little ground cinnamon for a hint…

SERVINGS PREP TIME COOK TIME INGREDIENTS For the vegan parmesan • 115 g | 4 oz | ¾ cup raw cashews• 3 tbsp nutritional yeast• ¾ tsp sea salt• ¼ tsp garlic powder For the pasta • 175 g | 6¼ oz | 1 cup broccoli florets• 2 medium carrots• 225 g | 8 oz | 4 cups dried vegan farfalle (bow-tie) pasta, or your preferred pasta shape• 2 tbsp olive oil• 3 shallots, peeled and diced• 3 garlic cloves, minced• 1 red pepper, diced• 120 ml | 4 fl oz | ½ cup dry white wine• 120 ml | 4 fl oz | ½ cup light coconut milk• 2 tbsp lemon juice• 150 g | 5¼ oz | 1 cup vine ripened cherry tomatoes, sliced into halves• 1 large…

SERVINGS PREP TIME COOK TIME INGREDIENTS • 280 g | 10 oz soba noodles• 1-2 tbsp toasted sesame oil• 1 onion, finely diced• 140 g | 5 oz | 1 cup shiitake mushrooms, caps only, thinly sliced• 1 head sweetheart cabbage, or 2 small heads bok choy, shredded or finely sliced• 2 medium carrots, julienned• 3 tbsp soy sauce• 3 tbsp rice wine vinegar• 3 tbsp mirin• 1 tsp fresh ginger, grated• 1 clove garlic, minced• 1-2 tbsp sesame seeds, to garnish RECIPE…

SERVINGS PREP TIME COOK TIME INGREDIENTS • 2 tbsp olive oil• 1 tsp chilli powder (mild or hot, to taste)• 1 tsp ground cumin• ½ tsp Chinese five spice• ½ tsp smoked paprika• 1 large onion, diced• 2 cloves garlic, grated or finely chopped• 2 peppers (red or orange), deseeded and finely diced• 2 medium carrots, finely diced• 1-2 red chillies, to taste, sliced into rings (or deseeded and chopped, if preferred)• 1 head cauliflower, florets diced into bite-sized pieces• 1x 400 g | 14 oz tin kidney beans, drained and rinsed• 800 g | 28 oz tomatoes, chopped (or 2x 400 g | 14 oz tins chopped tomatoes)• Salt and pepper, to taste• 1 small handful coriander, leaves only, to garnish• 1 lemon, sliced into wedges, to garnish• Cooked…

SERVINGS SOAK TIME PREP TIME CHILL TIME INGREDIENTS Pick your favourite flavour or make multiple batches Chocolate • 140 g | 5 oz | 1 cup mixed nuts (such as almonds, cashews, macadamias)• 90 g | 3 oz | ½ cup dates, pitted and roughly chopped• 90 g | 3 oz | ½ cup dried apricot, roughly chopped• 75 g | 2½ oz | ½ cup raisins• 2-3 tbsp dessicated coconut• 2 tbsp cocoa or cacao powder• 1 tbsp fresh orange juice Tropical • 140 g | 5 oz | 1 cup mixed nuts• 90 g | 3 oz | ½ cup dates, pitted and roughly chopped• 120 g | 4¼ oz | ¾ cup dried mango, roughly chopped• 4 tbsp dessicated coconut, plus extra to coat• 1 tsp lime…

SERVINGS CHILL TIME PREP TIME REST TIME COOK TIME INGREDIENTS For the macarons • 250 ml | 9 fl oz | 1 cup aquafaba, 2 tins chickpeas, (see Tip flash)• 110 g | 4 oz | 1 cup ground almonds• 175 g | 6 oz | 1½ cups icing sugar, sifted• 3 tbsp pure cane sugar• ½ tsp pure vanilla extract• Natural blue or turquoise food colouring For the filling • 50 g | 1¾ oz | ⅓ cup vegan dark chocolate, finely chopped• 2 ripe avocados, halved, pitted, peeled, and diced• 65 g | 2¼ oz | ½ cup icing sugar, sifted• 35 g | 1¼ oz | ¼ cup cacao powder, or cocoa powder, sifted• 1 tsp pure vanilla extract• 2 - 4 tbsp water RECIPE Aquafaba is…

SERVINGS PREP TIME COOK TIME CHILL TIME INGREDIENTS For the cookies • 60 g | 2 oz | ¼ cup vegan butter, or margarine, softened• 100 g | 3½ oz | ½ cup soft brown sugar• 1 tbsp ground flaxseed, combined with 3 tbsp hot water• ½ tsp pure vanilla extract• 100 g | 3½ oz | ⅓ cup treacle, slightly warmed• 260 g | 9 oz | 2 cups unbleached plain flour, plus extra for dusting• 1 tsp bicarbonate of soda• ¼ tsp salt• 2 tsp ground ginger• 1½ tsp ground cinnamon• ¼ tsp ground allspice• 1 pinch ground cloves For the sponges • 275 g | 10 oz | 2 cups spelt flour, or unbleached plain flour• 80 g | 3 oz | ¾ cup cacao powder, or…

SERVINGS PREP TIME COOK TIME Ingredients • 250 g | 10½ oz | 1½ cups Thai purple gelatinous rice• 590 ml | 20 fl oz | 2¾ cups water• 60 ml | 2 fl oz | ¼ cup rice vinegar• 3 tbsp agave syrup• ½ tsp salt• 4 nori sheets• 1 large red pepper, julienned• 3 carrots, julienned• 1 cucumber, peeled and julienned• 2 avocados, cut into thin strips• ½ mango, cut into thin strips• 4 tbsp vegan mayo (optional)• 4 tbsp sweet chilli sauce (optional)• Pickled ginger, to serve• Vegan wasabi sauce, to serve• Soy sauce or tamari, to serve Method…

STELLA MCCARTNEY stellamccartney.com The queen of cruelty-free fashion, Stella McCartney’s faux leather jackets have been a vegan staple for decades. BEYOND SKIN beyond-skin.com From on-trend mules to classic Mary Janes, Beyond Skin’s trademark vintage-inspired shoes are not only vegan and sustainable, but they’re handcrafted in Spain. MATT & NAT mattandnat.com This brand makes affordable and attractive bags, using vegan leather and lining crafted from recycled plastic bottles. DR. MARTENS drmartens.com The iconic shoe brand offers a range of vegan boots and sandals, complete with Dr. Martens’ signature yellow stitching. FJORDSON fjordson.com Not only does this Swiss watch brand use vegan leather, it donates 5% of revenue to an animal shelter, boasts carbon-neutral shipping and uses recycled materials in its packaging. NANUSHKA nanushka.com While Nanushka’s vegan puffer jacket has reached cult…

Thanks to modern agriculture, new processing methods and quick transport, we’re used to being able to go to the shops and find our favourite fruits, vegetables, fungi and exotic foods in stock year-round. It’s normal now to see strawberries on the shelves in December, and there’s nothing unusual about finding oranges from South Africa and bananas from Colombia. This is a very recent convenience; for most of human history, people survived by working with the seasons and eating the food that grew well in their region. As nice as it is to have whatever you want, whenever you want it, there are arguments for returning to this more natural way of eating. You’ve probably noticed that the price of fresh produce fluctuates, with some costing twice as much in winter.…

SERVINGS PREP TIME COOK TIME INGREDIENTS • 1 small head of broccoli• 1 sweet potato• 1 red onion• 10 mushrooms• Olive oil, to drizzle and fry• 1x 400 g | 14 oz tin chickpeas• 1 tbsp paprika• ½ tbsp turmeric• ½ tbsp garlic powder• ¼ tsp salt• ¼ tsp pepper• 100 g | 3½ oz | ½ cup quinoa• 2 handfuls baby spinach, roughly chopped• 2 handfuls cabbage, roughly chopped• 1 avocado, chopped• 75 g | 2½ oz | ½ cup shredded pickled beetroot• Sunflower seeds, to garnish• Cress, to garnish• ½ lemon, sliced into wedges, to serve RECIPE MIX IT UP Buddha bowls are great for using up leftovers if you need to pick & mix a healthy lunch in a hurry Fruit and vegetables Root out any leftover…

SERVINGS REST TIME PREP TIME COOK TIME INGREDIENTS For nuggets • 2 vegetable stock cubes• 475 ml | 16½ fl oz | 2 cups water, just boiled• 90 g | 3 oz dried soya chunks• 60 g | 2 oz | ½ cup plain flour• 2 tbsp olive oil• 120 g | 4¼ oz | 1 cup cornstarch• 120 g | 4¼ oz | 1 cup panko breadcrumbs• 3 tbsp sesame seeds• 2 tsp paprika• 2 tsp garlic powder• 1 tsp salt• 1 tsp pepper For fries • 2 sweet potatoes• 2 tbsp olive oil• 1 tbsp cayenne pepper• 1 tsp salt• 1 tsp pepper To serve • Condiments of your choice (see boxout)• Salad leaves, to garnish (optional) RECIPE MAKE YOUR OWN MAYO With the help of a powerful…

SERVINGS PREP TIME COOK TIME INGREDIENTS • 2 medium butternut squash• 2 tbsp olive oil• 170 g | 6 oz | ¾ cup quinoa• 350 ml | 12 fl oz | 1½ cups vegetable stock• 1 bunch curly parsley• 2 cloves garlic, minced• 1 tsp oregano• 1x 400 g | 14 oz can chickpeas• 1 orange, zest plus 1 tbsp juice• 1 handful fresh cranberries• Salt and black pepper, to taste RECIPE GET STUFFING Vegetables and mushrooms can make handy vessels for all your favourite fillings. You could swap squash for… Loaded potato skins Bake a few large baking potatoes in the oven for about 45-60 minutes, then leave to cool. Slice them in half, scoop out some of the flesh (which you can mix into your filling) to create…

SERVINGS PREP TIME COOK TIME INGREDIENTS For the tofu bites • 3 tbsp vegan mayonnaise (see page 36, or use store-bought)• 3 tbsp smooth peanut butter• 1 cup panko breadcrumbs• 2½ tbsp nutritional yeast• 1 tsp garlic powder• 1½ tsp salt• 1½ tsp pepper• 400 g | 14 oz extra firm tofu For the satay sauce • ½ small onion, finely chopped• 2 cloves garlic, crushed• 1 tsp sesame oil• 1 tbsp light soy sauce• 1 tsp tamarind paste• 2 tbsp brown sugar• 120 ml | 4 fl oz | ½ cup coconut milk• 85 g | 3 oz | ⅓ cup peanut butter• ½ lime, juice only• 40 g | 1½ oz | ⅓ cup crushed peanuts• 35 g | 1¼ oz | ¼ cup sesame seeds• Fresh chives,…

SERVINGS PREP TIME COOK TIME INGREDIENTS • Olive oil• 1 large onion, finely chopped• 2 cloves garlic, minced• 8 courgettes• 450 g | 16 oz | 2 cups Quorn mince, or your favourite mince substitute• 60 ml | 2 fl oz | ¼ cup vegan red wine• 2 bay leaves• 540 g | 19 oz | 2 cups passata• 80 g | 2⅔ oz | 1 cup mushrooms, finely diced• Salt and pepper, to taste• Yeast flakes, to garnish• Plum or cherry tomatoes, sliced, to garnish• Fresh basil, to garnish RECIPE BEYOND COURGETTI Mix up your routine by switching your regular pasta for extra nutritious fruit and veg The spiralizer is a handy kitchen gadget to create spaghetti-like strands of fruit and vegetables. It’s a great way of sneaking extra…

SERVINGS PREP TIME COOK TIME INGREDIENTS • 200g | 7 oz firm tofu, sliced into bite-sized cubes• 2 tbsp soy sauce• 1 tbsp fresh lime juice• 1 tbsp olive oil• 2 tbsp red curry paste• 1 onion, chopped• 1 thumb-sized piece of fresh ginger, peeled and grated• 2 cloves garlic, minced• 3-4 large tomatoes, roughly chopped• 1 yellow pepper, diced• ½ butternut squash, diced• 1 aubergine, diced• 1 courgette, diced• 1x 400 ml | 13½ fl oz tin coconut milk• 120 ml | 4 fl oz | ½ cup water• A few sprigs fresh coriander, to garnish• Cooked jasmine rice, to serve RECIPE…

SERVINGS PREP TIME COOK TIME INGREDIENTS • 125 g | 4½ oz | 1 cup plain flour• 200 g | 7 oz | 1 cup light brown sugar• 115 g | 4 oz | ½ cup vegan butter or chilled dairy-free spread• 140 g | 5 oz | 1½ cups rolled or porridge oats• 1 tsp vanilla extract• 1 tsp baking powder• 3 tbsp golden syrup, maple syrup or apple sauce• ½ tsp ground cinnamon• ½ tsp salt• Plant milk (optional) RECIPE FLAVOUR VARIATIONS These delicious cookies can be adapted to include other sweet treats… For oat and raisin Soak 115 g | 4 oz | ¾ cup raisins for a couple of hours to plump them up, drain them and add at step 4, mixing well until they are…

SERVINGS SOAK TIME PREP TIME CHILL TIME INGREDIENTS For the base • 140 g | 5 oz | 1 cup almonds• 20 dates, pitted• 30 g | 1 oz | ¼ cup cacao powder• 3 tbsp agave nectar• Pinch sea salt For the filling • 750 g | 26½ oz | 5 cups cashews, soaked in water for12 hours or overnight• 225 g | 8 oz | 1 cup coconut oil, melted• 240 ml | 8 fl oz | 1 cup coconut milk• 120 ml | 4 fl oz | ½ cup agave nectar• 7 tbsp lemon juice• 2 tsp vanilla extract• 2½-3 tbsp matcha powder (to taste), plus extra for dusting• Pinch sea salt• Edible flowers, to garnish (optional) RECIPE…

SERVINGS CHILL TIME PREP TIME COOK TIME INGREDIENTS • 150 g | 5 oz | 1½ cups gluten-free rolled oats, plus extra to serve• 16 large dates, preferably Medjool, pitted• 300 g | 11 oz | 1¼ cups tinned pumpkin puree• 1 tsp pure vanilla extract• 3 tbsp ground flaxseed• 4 tbsp almond milk, unsweetened, plus extra as needed• 3 ripe yellow peaches, halved, pitted, and thinly sliced• 2 ripe white peaches, halved, pitted, and diced• ½ lemon, juiced• 2 tbsp raw maple syrup• 2x 400 ml | 14 fl oz tins coconut milk, chilled overnight• 1 handful strawberries, sliced• 1 handful raspberries• 1 handful basil leaves RECIPE To prepare the tart in advance, it can be chilled after step 8, ready to garnish and serve.…

SERVINGS PREP TIME CHILL TIME COOK TIME INGREDIENTS For the sponges • 225 g | 8 oz | 1¾ cups unbleached plain flour• 225 g | 8 oz | 1¾ cups wholemeal flour• 375 g | 13 oz | 1½ cups pure cane sugar• 2 tsp bicarbonate of soda• 1 tsp salt• 4 tbsp black poppy seeds• 475 ml | 17 fl oz | 2 cups soya milk, or unsweetened almond milk• 1 tbsp pure vanilla extract• 160 ml | 6 fl oz | ⅔ cup sunflower oil, or olive oil• 2 tbsp distilled vinegar, or cider vinegar• 400 g | 14 oz | 1¾ cups tinned cherries, in syrup, drained For the buttercream • 425 g | 15 oz | 3½ cups icing sugar• 4 tbsp vegan butter, or…

SERVINGS SOAK TIME PREP TIME COOK TIME INGREDIENTS • 30 vegan lasagne sheets• 2 cups almond milk• 2 tbsp butter• 1 vegetable stock cube• 1 tbsp nutritional yeast• Olive oil• Salt and pepper (to season each filling, to taste) For the beetroot • 1½ kg | 53 oz beetroot, peeled and chopped• 4 garlic cloves• 1 tbsp thyme leaves For the pumpkin • 1½ kg | 53 oz pumpkin, peeled and chopped• ½ tsp ground nutmeg• ¼ tsp chilli flakes• 4 cloves garlic• 1 tsp peanut butter For the spinach & ‘ricotta’ • 500 g | 16 oz fresh baby leaf spinach• 5 tbsp cashews, soaked overnight• 1 tbsp pumpkin seeds• 2 cloves garlic, minced• 1 tbsp nutritional yeast• ¼ lemon, juice only• 2 basil leaves• 1 tsp nutmeg ground…

You’ve cut out all meat, fish, dairy and other animal products from your diet. You’ve donated all your leather jackets and wool jumpers to charity. But one thing’s just not right yet – your beauty collection. With all the mystery surrounding animal testing, and jargon terms hiding what ingredients aren’t actually vegan, it’s hard to know how to veganise your dressing table. But by the time you’ve finished reading this article, you’ll know exactly what to look for when you buy new cosmetics, and learn how to swap your shampoo for vegan-friendly alternatives. Vegan beauty, in a nutshell, is any skincare, haircare, or cosmetic product that contains zero animal products. All the ingredients must be plant-based, or synthetic without the involvement of animals. This ensures you are not inadvertently supporting…

With iconic brands like Givenchy, Lanvin and Saint Laurent embracing vegan ‘leather’, and the inaugural Vegan Fashion Week, there’s never been a better time to curate a cruelty-free wardrobe. And, while veganism is certainly en vogue, overhauling your entire closet is no mean feat; it takes time, commitment and resources. Think of it as a slow and steady transition, not a weekend shopping spree, because realistically, it will take between six months and a year to veganise your wardrobe. EVALUATE YOUR CLOSET First thing’s first, determine what items in your wardrobe are already vegan. Silk, wool, down, shearling, mohair and cashmere are serious faux pas, as are the usual suspects; leather, suede, exotic skins, feathers and fur. On the other hand, anything that’s 100% cotton is a good starting point,…

For many people, the aim of veganism is to minimise cruelty to and exploitation of animals. While diet plays a large part in this, it’s often a lifestyle choice that extends beyond the kitchen. Waste and consumerism have huge impacts on wildlife and the environment, creating pollution and damaging habitats. Between 1905 and 2005, New York City saw a tenfold increase in the amount of packaging and discarded products per person collected as waste. The UK generated almost 223 million tons of waste in 2016. 104 million tons were recycled or ‘otherwise recovered’, but almost a quarter ended up in landfill. Countries like America and the UK offload vast quantities of their waste onto developing countries because exporting it is cheaper and easier than trying to process it all within…

£420 THE AMOUNT THE AVERAGE UK HOUSEHOLD THROWS AWAY EACH YEAR BY WASTING FOOD £150 THE ESTIMATED AMOUNT A BRITISH WOMAN SPENDS ON DISPOSABLE SANITARY PRODUCTS EACH YEAR £10-20 THE COST OF A REUSABLE MENSTRUAL CUP, WHICH LASTS FOR AROUND 10 YEARS 3 BILLION THE ESTIMATED NUMBER OF DISPOSABLE NAPPIES THROWN AWAY IN THE UK EVERY YEAR 40 MILLION THE NUMBER OF UNUSED ELECTRICAL GADGETS THOUGHT TO BE GATHERING DUST IN UK DRAWERS OVER 180 THE AVERAGE NUMBER OF PLASTIC ITEMS FOUND ON A 100M STRETCH OF BRITISH BEACH 11,000+ THE NUMBER OF CHARITY SHOPS IN THE UK, FULL OF SECOND-HAND CLOTHES, BOOKS AND HOMEWARE 63% THE PREDICTED RISE IN GLOBAL CONSUMPTION OF NEW CLOTHES BETWEEN NOW AND 2030 26% THE PERCENTAGE OF CLOTHES THAT GO UNWORN IN THE AVERAGE…