There’s a common myth that eating vegan food is expensive, but once you’ve been doing it for a while, you know that it really doesn’t have to be the case. Base your dishes around a few staples and your meals can be delicious, nutritious and completely budget friendly!
In our September issue of Vegan Food & Living, we reveal how to cook vegan for less with our mouthwatering budget busting recipes. From pesto, courgette and broccoli tortilla pizza to black bean chilli and potato shakshuka, we’ve got delicious dinner ideas that really won’t cost the earth.
Also this issue, we share So Vegan’s favourite one pots, prepare students with essential recipes for uni life and whip up some perfect pasta dishes that will whisk you away to Italy.
If you’ve been dreaming of afternoon tea but aren’t quite ready to venture out yet, we help you put together your own impressive array at home, including recipes for spinach quiche, raspberry banana mini cheesecakes, marshmallows and Millionaire’s shortbread. And no afternoon tea would be complete without the perfect vegan scone of course!
Max La Manna joins us to help us cut down on our food wastage by showing us how to regrow our food scraps.
For those of you who are struggling with being the only vegan in your company, we reveal how to use it to your advantage. Plus we share self-care tips for vegans living in a non-vegan world to help you avoid burnout.
Have you heard of the trending hashtag #WhoMadeYourClothes? We look at the true cost of the fast fashion industry and the human impact our desire for cheap garments has.
You can find all this and much more in the September issue of Vegan Food & Living.