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Welcome

If there’s one thing we can’t get enough of it would be street food – and for good reason. Where vegan food was once thought of as dull and boring, the explosion in the popularity of street food has opened us up to a whole new world of exciting ingredients like jackfruit and seitan as well as exotic flavours from different cuisines. Who’d have thought a few years ago that we’d be making vegan ‘fish’ with banana blossom (p22)? If you’re looking for recipes that explode with taste, colour and wonderful textures, take a culinary trip to far-flung lands with our fusion dishes (p14), which tick all the boxes.

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Find the complete article and many more in this issue of Vegan Food & Living Magazine - Sep-18
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About Vegan Food & Living Magazine

There's no doubt that vegan street food is taking the world by storm, so this issue we celebrate it in all its glory. From Gaz Oakley's fully loaded burritos to sweet potato nachos and hoisin mushroom steam buns, we've a host of recipes that make the most of the world's best flavours and colours. Also this issue, we cook up a tapas feast, reveal how to make your own vegan cheese and share our favourite homemade ice cream recipes. We also focus on calcium to reveal the top plant sources and share the ultimate calcium-rich meal plan. Plus settle down for a watch party with the best documentaries that will make non-vegans rethink their values and share top tips for embracing mindfulness this autumn. Download your issue today!