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What’s March cooking?

Keep up to date with all the latest vegan news, products and happenings

Co-op takes up the vegan challenge

We saw a lot of new vegan products being added to supermarket shelves this Veganuary and the latest to up its efforts is Co-op. Showing that jackfruit is definitely going to be a popular ingredient this year, as we predict in our 2019 trends from page 12, it makes its way into dishes such as BBQ Jackfruit with Wedges & Slaw (£2.60), Pulled BBQ Jackfruit (£2.50), plus BBQ Jackfruit & Slaw Sandwich (£2.50). Other new editions to the Co-op range include Mushroom Bolognese (£2.75), Thai-style Broccoli Rice (£2) and Indian Cauliflower rice (£2). Delicious! Get down to your nearest Co-op to check them out.


Exceedingly Vegan has launched a kickstarter campaign in the hope of raising £5k to fund production of its debut range of dips and dressings, Dressini. The creator of the range, Philipp Ertl, was searching for a good dairy replacement and found himself coming up short, so decided to do something about it. Philipp says: “I first came across tahini when I was looking at dairy replacements for dips and dressings, and it was love at first sight! Tahini is made from blended sesame seeds and tastes a little like yoghurt or sour cream.” Philipp found that most condiments available on the market are unhealthy and laden with saturated fat, but tahini delivers health benefits along with a great taste. It has almost four times more calcium than milk, it’s high in iron and protein and rich in vitamins and minerals, too. Dressini comes in three flavours – turmeric and ginger, beetroot and roasted garlic, and herb and roasted garlic. They can each be used as a salad dressing, to enhance soups, added to rice dishes, poured over roasted vegetables, used alone as a healthy, delicious dip or enjoyed as the perfect replacement for pesto or mayonnaise. The kickstarter page is at vegan-tahini-dressi – starting at £6, rising to £650 for a private vegan cooking session with Philipp Ertl himself.

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About Vegan Food & Living Magazine

Wondering what's going to be hot on the vegan scene in 2019? We reveal all in our 2019 trends special. From the ingredients you should be adding to your shopping list and how to use them, to how to improve your gut health with trendy probiotic drinks, we've got it all covered. Also this issue, we show you how to make your own plant milks and cheeses, get creative with 4 takes on pesto and Sara Kidd reveals all about cake flour. If that's not enough, we help you update your home decor in true vegan style, explore how vegan is vegan enough, and look at the hot debate over veganism and medicine. Download your issue today