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Veganism’s time has come and Clea Grady suggests the best ways to do your part in promoting it

Veganism has come on in leaps and bounds in the past few years. Everywhere you look there’s the V word popping up – on pub menus, on Bake Off, even on Hellman’s Mayo. It feels like the compassionate revolution has finally rolled into town, and it’s time for Mardi Gras. And celebrate we should, for progress like this is huge, vital and encouraging and, although we’re far from a herbivorous world, even the most die-hard meat eater has to concede that being vegan isn’t as weird as it was just 18 months ago. I’ve certainly noticed a reduction in eye rolling from strangers, colleagues and restaurant staff recently, and I’m taking that as a very good sign.

However, after the celebration cometh the comedown. None of it really feels like enough when animal slaughter is still continuing on such a massive scale – like an evil and unceasing juggernaut. But the best plans are made during periods of reflection and I think that we all have an active part to play in getting in the way of the machine and ending it once and for all. Even though the task ahead is monumental, the actions we can take are simple – but don’t let that fool you into assuming that those actions are ineff ective. Here are my top tips on how vegans can win friends and influence people:

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About Vegan Food & Living Magazine

Still not decided what you want for your Christmas dinner this year? We've got a while host of recipes waiting for you to try, alongside party food and drink ideas, Boxing day delights, and vegan cheeses that you can make at home. Also this issue, we show you how to add an eco-friendly element to your festivities with upcycled decorations and environmentally-friendly wrapping ideas. Plus we reveal how to stay flu-free this winter, show you how to make your own beauty gifts and share ideas for spreading the vegan message in a positive light this year. Also this issue comes with a free 2019 Liz Cook Nutrition Calendar!