Vegan Spotlight

Hello,

Welcome to November. Winter is officially here! And

Rydym ni’m figaniaid – We are vegans

Rachel Kerry takes a trip down memory lane in Wales

7 ways to… reduce your plastic use

This month, we’re sharing our ideas about limiting the amount of plastic you use daily

‘Old-school vegans’

This month, Karin Ridgers is looking to the past and to the future

‘I could never give up cheese…’

With so many delicious vegan varieties, no one needs to

Over to you

Your letters, emails and musings

Vegan news

All things vegan from the worlds of entertainment, politics, sports, animal advocacy and more. Got news for us? Email vegannews@primeimpact.co.uk

Ask the experts

The Veganuary team answer your questions about veganism

“ There is value in showing that vegans can be and do anything ”

We chat to Robert Cheeke, the plant-powered author, champion bodybuilder, president of VeganBodybuilding.com and director of Vegan Strong

Plan ahead, to stay connected this Christmas

Sean O’Callaghan gives his advice for navigating the uncertainties of this year’s festive season

Freedom fighter

Maria Slough chats to the founder of Animals Without Borders, Anita Euschen

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Toast: here’s to change

This month, Laura Gaga is drinking beer… for the good of reducing food waste, of course

What I eat in a week…

Lorri Delahunty, founder of VEGAN Happy Clothing, shares a week from her food diary

Spice up your life

Dietitian Yvonne O’Halloran looks at how consuming different spices can help to improve your health

On the wild side

Jenny Elliott-Bennett talks to us about the benefits of rewilding

Beetroot, Tahini & Dill Dip

• ½ lime

Muhammara

• ½ lemon

Pea, Feta & Mint Dip

• ½ lemon

Crudités, Dolmades, Pickled Chillies & Flatbreads

• 6 flatbreads

Spicy Stuffed Aubergines

Serves 2

Tahini, Pecan & Cinnamon One-Pan Cookie

Serves 8

Grow Your Own

Piers Warren gives us his tips for growing peaches and nectarines

No smoke and mirrors here

Oliver Coningham picks smoked drinks for enjoying on Bonfire Night

Art one with Earth

We talk to vegan artist Lisa-Marie Price about reconnecting with Mother Nature

The Horse Chestnut

Jake Yapp is fascinated by ‘animal lovers’

Remember, remember the 5th of November

Lily Woods investigates the effects of Bonfire Night on our environment and wildlife

Plant-based Africa

Abdourahamane Ly explores veganism in Africa and why outreach needs to be approached differently to that practiced in the West

A very cheesy history

When and where did vegan cheese first appear?

Dairy cheese is scary

Why everyone should switch to vegan cheeses

Speedy BOSH!

Henry Firth and Ian Theasby from BOSH! talk us through their newest cookbook

Chilli Con Corn

Serves 2

Frangipane Apple Tart

Serves 8

Pulled Oumph! & Smoky Bits Bagels

Cover recipe

Fry’s Chick’n Sweet Potato Waffle with Chilli Maple

Serves 3

LikeMeat Smoked Sausages with Breakfast Scramble

Serves 2

Vegan Shakshuka

Serves 2

Vegan Scrambled Egg

Serves 2

Dippy Egg Sauce

Serves 4

Chilaquiles

The word ‘chilaquiles’ is derived from the Nahuatl

Vegan Bacon Sandwich and Scrambled ‘Egg’

Serves 1

Fry’s Escalopes with Creamy Dill Sauce & Potato Salad

Serves 4

Reuben Toastie

Serves 1

Loaded Sweet Potato Jackets

Serves 2

Peri Peri Pea Falafel with Tahini Dressing

Serves 2

Peanut Butter Cookies

Makes 24 cookies

S’mores Cookies

Makes 36 cookies

Orange Blossom Cookies

Makes about 10

Almond Mylk

Makes 1 litre (4 cups)

Vegan Choc Chip & Hazelnut Cookies

Makes 12-14 large cookies

Vegan Ginger & Turmeric Cookies

Makes 24-26 cookies

Crunchy Chocolate Chip Cookies

Makes about 36 cookies

Fudgy Avocado Cookies

Makes 12 cookies (2-inch diameter)

Millionaires Shortbread

Makes 9 squares

Fudgy Chocolate Peanut Butter Oat Biscuits

Makes 8

Chocolate Peanut Butter Fudge

Makes 20+ servings

Five-Spice Cranberry Sauce

Give classic cranberry sauce an eastern twist with

Chocolate Truffles

Makes 12

Chocolate Orange Fudge

Makes 20-24 cubes

Chocolate Mint Creams

Makes 12

Frosted Sugar Cookies

Serves 8

Chilli Tomato Chutney

• 500g (17.6oz) tomatoes

Pineapple Chutney

• 1 large pineapple, peeled, cored and

Thai Chilli Jam

• 10 dried red bird's eye chillies

Beetroot Ketchup

Makes one large jar or bottle

Chocolate Sauce

Serves 4

Fruit and Nut Sugar-Free Chocolate

Serves 4

Countdown to Christmas

We round up exciting vegan advent calendars

It’s easy being cheesy

Create the vegan cheese board of your dreams

Perfect pairing

Finish off your cheese board with these delectable accompaniments

the Beauty edit

The vegan products you need on your radar this month

Zoe Bee Beauty

Zoe Buckwell chats to us about her gorgeous brand