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Welcome

It seems only five minutes ago that we were sitting down with our families to celebrate Christmas and now Easter is upon us already.

Where is the year going? On the bright side, Easter brings with it a great excuse to get baking delicious sweet treats and overindulging in chocolate, so we’re not going to complain too much! If you’re lacking inspiration, this issue we’ve got plenty of delicious bakes for you to try out, from vegan egg custard tarts to egg-shaped teacakes and traditional Simnel cakes – give them a go from page 22 onwards. If you’re looking to create something really special this year, check out the instructions for making our chocolate egg cover star on page 34. You’ll love the look of surprise on the recipient’s face when they crack it open to reveal the hidden mini meringues made from aquafaba inside. Amazing! Also this issue, we’re celebrating Earth Day (22 April) with two very special features. On page 36, ProVeg join us to sort fact from fiction and debunk some important myths about veganism. This means you’ll have educated answers to hand if put on the spot and asked one of those infamous difficult questions by a nonvegan.

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About Vegan Food & Living Magazine

In this issue you will find 75 plant-based recipes including fun and delicious Easter recipes. You will also find easy 5 ingredient recipes for quick midweek meals and 3 easy ways to cook jackfruit. This months nutrition SOS will help you thrive on a gluten-free vegan diet, guide you on how to stimulate muscle growth and answer your important questions about taking supplements. Philip Mansbridge tackles the subjects of how veganism impacts climate change, learn how to make snacks count by boosting your nutrition, and create your own herbal first aid kit!