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Digital Subscriptions > Vegan Food & Living Magazine > Nov-18 > What’s cooking?

What’s cooking?

Lauren True keeps us up to date with the latest vegan news, products and happenings


After the incredible success of its ‘bleeding’ No Bull Burger in the summer, it was obvious that Iceland needed to increase its vegan range. The result is impressive. Iceland’s Head Chef Neil Nugent said: “When we started spotting consumers using our ‘No Bull’ burger to create their own recipes on social media, we knew we had to create a full vegan range. The range incorporates entirely new ingredients to us, including tofu and wheat-based proteins, and demonstrates how tasty and diverse vegan food can be. We wanted consumers to be able to create their own dishes at home and experiment with new flavours, but also provide the convenience of ready meals.” The range features No Chick Crispy Fillets (£2 for a 2 pack), No Chick Chunks (£3.50 for 320g), No Bull Mince (£3.50 for 500g), No Chick and No Porkies Paella (£2 for 400g), Asian Burgers (£2 for 2), Green Vegetable Balls (£2 for 16) and much more. Head to Iceland now!

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About Vegan Food & Living Magazine

If you want Christmas to be as stress-free as possible, it's never too early to start planning – particularly for the perfect festive lunch. So we kick off the Christmas celebrations in our November issue of Vegan Food & Living with a range of festive ideas and recipes that guarantee your best vegan Christmas yet. From Gaz Oakley's perfect Christmas lunch to fun mocktails, fancy alternatives to Christmas cakes and great gift ideas we've got it all. Also this issue, we talk about what to do if someone you love stops being vegan, why hemp is becoming a beauty favourite and share 10 steps to sustainability.