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If you’re after something more exciting than a nut roast for your Christmas dinner this year, look no further than the December issue of Vegan Food & Living. Featuring a 50/50 savoury wreath – half sage ‘sausagemeat’, half squash and kale colcannon – plus lots of other tasty festive recipes from spicy pulled jackfruit en croute to aubergine pilaf cake, you’ll find something to suit everyone!
Also this issue, we cook up a vegan feast using just five ingredients per course, plus we help you celebrate Hogmanay with some classic Scottish dishes. If you’re looking for gift ideas, we have an alternative gift guide that places the emphasis on experiences rather than objects, and we show you how to make your own chocolates, pickles and even skincare basics that would all make fantastic presents too.
If you’re hoping to keep the winter bugs at bay, we focus on what to eat to beat colds and flu this season, plus we reveal how to increase your energy levels and how to boost your heart health.