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VL issue 47 print 300dpi

Oumph! Chunky Stew

Main Meals

Oumph! Chunky Stew

Serves 4 This hearty stew proves that there is no need for meat in your meal. The rich, thick gravy is satisfying and comforting and will warm you up on those chilly evenings. We’ve added some delicous Oumph! ‘The Chunk’ pieces to give this dish added bite.     Ingredients 1 small white onion, chopped…

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Pomodoro Pasta Shells

Pomodoro Pasta Shells

Ingredients 500g pasta shells Olive oil spray 4 cloves garlic 700ml passata 2 tbsp. Sacla’ Reduced Fat Basil Pesto Black pepper Handful of basil, roughly chopped Handful of parsley, roughly chopped 3 tsp. Marigold Engevita Yeast Flakes Method Cook the pasta according to pack instructions and drain. Drain, keeping a cupful of the liquid to…

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Mediterranean Roasted Vegetables with Tomato Pesto

Mediterranean Roasted Vegetables with Tomato Pesto

  Ingredients 2 courgettes 1 aubergine 2 red onions, peeled 1 bulb fennel, top removed 1 red pepper, deseeded 1 green pepper, deseeded 3 cloves garlic, peeled and crushed 1 tbsp. olive oil 1 tsp dried oregano 1 tbsp. Sacla’ Reduced Fat Tomato Pesto 1 tsp. reduced salt bouillon Black pepper   Method Heat the…

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Spinach, Apple and Pomegranate Salad

Spinach, Apple and Pomegranate Salad

 Serves 4 For the salad: 250g (1 generous cup) baby spinach 2 spring onions 1 Pink Lady apple 1 beetroot 80g (1/2 cup) pomegranate seeds Handful fresh parsley For the dressing: 2 tbsp cider vinegar 2 tbsp chilli oil 1 tbsp wholegrain mustard Juice half a lemon Juice half a lime Salt and pepper to…

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‘Chick’n’ Nuggets

Makes 10-15 nuggets Ingredients For the nuggets 100g (2/3 cup) cashew nuts 50g (1/2 cup) oat flakes 6–10 tbsp water 30g (3/8 cup) vital wheat gluten ½ tsp garlic powder ½ tsp onion powder ½ tsp sea salt 2 tbsp sunflower oil A pinch of freshly ground black pepper For the coating 100g (2 cups)…

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Ultimate Fifteen-Minute ‘Burger’

Makes 3 Burgers Ingredients 1 x 400g tin kidney/black beans 1 red onion • 2 cloves garlic 150g (1 cup) oyster mushrooms (or any other mushrooms) 3 tbsp oil 3 tbsp tamari/soy sauce 100g (2 cups) breadcrumbs 2 tbsp nutritional yeast To serve Houmous/vegan mayo Sweet chilli ketchup/pesto A couple slices vegan cheese (optional) Lettuce…

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Breakfast Burritos

Makes 4 Burritos Ingredients For the guacamole  2 ripe avocados • Juice 1 lime ½ tsp sea salt Pinch freshly ground black pepper 10 cherry tomatoes 1 tsp ground cumin ½ tsp chilli flakes Small bunch fresh coriander For the mushrooms with spinach 2 cloves garlic 150g (1 cup) oyster mushrooms, or other mushrooms 1–2…

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Quinoa Mushroom Tabbouleh

Serves 4 as a side dish or 2 as a main meal   Ingredients  200g (1 cup) quinoa 25g (1 packed cup) chopped fresh parsley 150g (1 cup) finely diced cucumber 3 tbsp chopped fresh mint 6 sun dried tomatoes 75g (¾ cup) sliced closed cup mushrooms 85ml (1/3 cup) extra virgin olive oil, plus…

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Italian Quinoa Bakes

Makes 8-10 Ingredients 330g (2 cups) cooked quinoa 2 tbsp chia seed mixed with 5 tbsp water 1 small white onion 2 stalks celery 2 cloves garlic 225g (1 cup) kale – stems removed, finely chopped 1 small courgette 75g (½ cup) grated sweet potato Handful flatleaf parsley chopped Handful fresh basil chopped 50g (½…

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BOSH! X Tesco Bangers in Blankets

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 dish ‘Bangers in Blankets’ for the occasion so we…

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BOSH! X Tesco King Oyster Mushroom ‘Scallops’ with Creamed Maple Parsnips, Toasted Hazelnuts and Watercress

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 dish King Oyster Mushroom ‘Scallops’ for the occasion so…

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