BOSH! X Tesco Christmas Spiced Truffles 1

This December, Vegan Life Magazine were invited to the Tesco’s event Vegmas – a Plant-based Christmas Feast. The event was hosted by vegan chef and Tesco’s very own Director of Plant-Based Innovation and the Wicked Kitchen founder, Derek Sarno.  The cooking duo BOSH! created this delicious spiced truffles for the occasion so we thought we…

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2018 dubbed the ‘year veganism went mainstream’ by national newspaper 5

An article published in the Evening Standard has announced 2018 as the ‘year that veganism went mainstream’. The piece, written by journalist Selene Nelson talks about how to have a vegan-friendly Christmas, and the progression of the movement. Nelson writes: “This has been the year that veganism went mainstream. From dedicated vegan aisles in supermarkets…

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Rendang Curry with Leftover Seitan 6

Serves 4 This quick and easy curry is an ideal way to use up leftovers and serve up a Boxing Day treat without lots of cooking. Serve with rice for a quick and easy supper. Ingredients 1 tbsp Thai 7 spice 1 cinnamon stick 1 tsp ground coriander seeds, crushed ½ tsp turmeric ½ tsp…

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Dauphinoise Potatoes 8

Serves 6-8 Don’t miss out on this essential Christmas side dish. Whip up these creamy potatoes that all the family can enjoy. Ingredients 1 large onion, peeled and finely sliced 6 cloves garlic, peeled and finely sliced 1.25kg potatoes, peeled and thinly sliced 250ml (1 cup) soya cream 1 tbsp Dijon mustard 2 tsp bouillon…

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Mincemeat Tart 10

Serves 8-10 This quick and easy treat looks stunning and is so simple to make. Ingredients For the pastry: 500g (4½ cups) plain flour 150g (1½ cups) icing sugar 220g (1 cup) dairy-free butter Pinch salt 1-2 tbsp cold water For the filling: 480g jar mincemeat Soya milk for brushing Extra sugar for dusting Method…

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Christmas Pie 12

Serves 8-10 This mouth-watering pie is packed with warm spices and rich flavour. Encased in delicious pastry and showcasing beautiful layers, this pie is sure to wow your dinner guests. Ingredients For the pastry: 525g (41/4 cup) plain flour 75g (scant ½ cup) polenta 225g (generous 1⅛ cup) vegetable shortening, cold and cubed 3 tbsp…

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Seitan 'Beef' Roast 14

A tasty alternative to a traditional turkey style roast, this beef seitan will satisfy the palette as a ‘meaty’ alternative. Serves: 6-8 Ingredients For the roast: 396g pack firm tofu, pressed and drained 235ml (1 cup) mushroom stock 4 tsp soy sauce 1 tsp tsp vegan Worcester sauce 1 tbsp red wine vinegar 1 tbsp…

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Artichoke & Olive Rösti 16

Makes: 20 Ingredients 500g Charlotte potatoes, scrubbed 1 tsp fennel seeds 2 shallots, finely chopped 280g jar Waitrose Artichoke Hearts 3 tbsp Waitrose Green Olive, Lemon & Coriander Tapenade 60g Violife Vegan Mozzarella Flavour Block, finely grated Coriander sprigs, to garnish Method 1 Bring a saucepan of water to the boil, add the potatoes and boil…

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Vegan pie founders open plant-based pizzeria 18

Marco and Carla Casadei, founders of Young Vegans, a vegan pie shop in Camden, have expanded their plant-based business with the launch of Death By Pizza. The new vegan pizzeria opened in Hackney in November, introducing more vegan food to the area. Death By Pizza is open from Thursday to Sunday each week, and the…

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Baked Sweet Potato Salad with Chilli, Coriander and Tamari 19

Preparation time: 5 minutes, plus cooling Cooking time: 40 minutes Total time: 45 minutes, plus cooling Serves: 10 Ingredients 10 small sweet potatoes (about 200g each) 100g unsalted peanuts 4 limes 4 tbsp tamari 4 red chillies, finely chopped Bunch coriander, leaves picked Bunch mint, leaves picked Method Preheat the oven to 200˚C, gas mark 6.…

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Roast Red Cabbage with Parsley Pesto Dressing 21

  Preparation time:15 minutes Cooking time: 45 minutes Total time: 1 hour Serves: 4 as a side   Ingredients 1.5kg red cabbage, trimmed and sliced into 10 wedges through the core 100ml extra virgin olive oil ½ tsp dried chilli flakes 25g pack flat leaf parsley, roughly chopped 15g whole almonds 1 garlic clove, roughly chopped…

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