Subscribe now

Subscribe today and receive a FREE GIFT:
Two bottle starter box from Splosh, worth £9.95

Issue-31-Digital-72dpi WEB

Buffalo Chickpea Mac ‘n’ Cheeze from Vegan Bowl Attack

Main Meals

Buffalo Chickpea Mac ‘n’ Cheeze from Vegan Bowl Attack

A recipe for vegan mac and cheese from ‘Vegan Bowl Attack: More than 100 One-Dish Meals Packed with Plant-Based Power’ by Jackie Sobon. Serves 4       Ingredients Buffalo chickpeas 425g (15oz) chickpeas, rinsed and drained 60 ml (¼ cup) of vegan buffalo sauce, plus 1 to 2 tbsp extra Cheezy cheddar Sauce (makes…

Read More

Squash Ratatouille With Maple Syrup

Squash Ratatouille With Maple Syrup

The flavours and colours of this recipe for squash ratatouille with maple syrup make for a lovely light lunch or side dish. To celebrate Canada Day we have teamed up with We Love Maple to bring you this tasty treat. The natural flavours and vibrant colours of this summer recipe make for a lovely light…

Read More

Squash Blossom Pizza from Bold Vegan

Squash Blossom Pizza bold vegan celine steen

Make your own dough and top with some flavoursome ingredients with this recipe for squash blossom pizza from Bold Vegan Serves 4   Ingredients 60ml (¼ cup) grapeseed oil or olive oil 1 small white onion, trimmed and peeled, sliced to about ¼ in (6mm) thick 4 cloves garlic, peeled and smashed 1g (1 tsp)…

Read More

Vegan Kitchen: Marinated Tofu Sandwich

Marinated Tofu Sandwich

Make a delicious and satisfying vegan lunch with this recipe for a marinated tofu sandwiche, loaded with fillings Serves 2   Ingredients For the Tofu 350g (1½ cups) extra firm tofu cut into 8 slices 1 tsp liquid smoke 130ml (½ cup) vegetable stock 1 tbsp tamari 1 tsp maple syrup 1 tsp water For…

Read More

Vegan Kitchen: Roasted Vegetable & Watercress Linguine

roasted vegetable watercress linguine

This recipe for a colourful roasted vegetable and watercress linguine is sure to be a tasty and healthy crowd-pleaser Serves 10   Ingredients 1 red pepper, deseeded and chopped 1 yellow pepper, deseeded and chopped 1 red onion, chopped 2 tbsp olive oil 100g (1 cup) chestnut mushrooms, halved 2 courgettes, chopped 2 cloves garlic,…

Read More

Vegan Kitchen: Tomato & Watercress Risotto

tomato watercress risotto family

Serve up a warm and filling dish that the whole family will love with this recipe for a Tomato & Watercress Risotto Serves 4     Ingredients 3 squirts olive oil spray or 1 tsp olive oil 1 large onion, chopped 1 clove garlic, crushed 225g (1 cup) risotto rice 1 400g tin (2 cups)…

Read More

‘Goth in the Raw’ Signature Dish – Raw Vegan Soup and Croutons

goth in the raw

‘Goth in the Raw’ Adaora Ngozi Osimiri-Lewis shares her recipe for Raw Vegan Creamy ‘Roasted’ Kumato and Bell Pepper Soup with Rosemary Eggplant Croutons     Ingredients For the soup 8 medium kumato tomatoes, quartered 3 purple bell peppers, quartered and seeded 5 sprigs fresh rosemary, saving one spring for garnish 2 bunches of fresh opal…

Read More

Winter Warmer: Thai Butternut Squash and Coconut Soup

Blogger Sophie Gordon’s Thai Butternut Squash and Coconut Soup is warming recipe to brighten up the dreariest of days, using creamy coconut yogurt as the star of the dairy, gluten and soya free dish.     Ingredients 1 medium sized butternut squash 3 carrots 1 leek 2 small garlic cloves Small knob of ginger – grated…

Read More

Vegan Kitchen: Cauliflower Pizza Base

cauliflower pizza base dough

Try swapping your traditional pizza dough with something different as we show you how to make a base made from cauliflower     Ingredients 500g (3 cups) cauliflower 3 tbsp flax seeds + 9 tbsp water 150g (1 cup) rice flour 150g (1 cup) chickpea flour 1 tsp salt 30g nutritional yeast ½ tsp garlic…

Read More

Join the Vegan Life Newsletter

We will keep you updated with the latest vegan news and interesting items.