Vegan Food & Living April 2020

Being in the midst of one of the strangest times any of us have ever lived through, it feels even more important to focus on the good things that are happening right now. And with Easter just around the corner and spring finally starting to show signs of being with us, this is one thing we can certainly celebrate.

Whether that’s as simple as appreciating the spring bulbs brightening up our gardens, or making batches of indulgent Easter eggs while we find ourselves spending more time at home, it’s important that we make even more of an effort to bring small, simple moments of joy to our lives every single day.

So in the April issue of Vegan Food & Living, we’ve got plenty of delicious sweet treats to entice you into the kitchen to get baking. From our cover star chocolate egg filled with aquafaba mini meringues, to Simnel swirl cake and egg-shaped teacakes, we’ve got plenty for you to practice new skills.

We’ve also got a section dedicated to helping you create the perfect Easter lunch, with recipes for stunning centerpieces including ‘fish’ pie and Easter rainbow pie, and sumptuous sides such as sesame, paprika and seaweed Jersey Royal skewers

This issue, we’re also looking towards Earth Day (22 April), as Max La Manna shares his top tips for cutting down on your food waste, while ProVeg join us to debunk some of the most common environmental concerns when it comes to veganism. Never again will you be stuck for an answer when asked the question ‘Doesn’t all the soy milk that vegans drink cause deforestation?’

Plus we reveal how you can thrive if you need to follow both a vegan and gluten-free diet, discuss whether or not you should be taking supplements, share three ways to get creative with jackfruit and cook up some tasty dishes using just 5 ingredients.

Find all this and much more in the April issue of Vegan Food & Living.