PlantBased Magazine

Managing Editor Emily Saunders Editor Jane Lambert jane@primeimpact.co.uk Designed by Laura Harvey Managing Director Julie Saunders Publishing Director Keith Coomber Advertising Sales Pip Matthews pip@primeimpact.co.uk Subscriptions and Back Issues H

Following the popularity of the first Madras Café Cookbook, Action Village India has released another book, with 70 brand new recipes. Over the years, Madras Café has become a well-loved feature of the WOMAD Festival, an international celebration of

Following rumours on social media, chocolate giant Nestlé (nestle.co.uk) has confirmed its plans to release KitKat V, a brand new vegan chocolate bar. The company says that it will feature crisp wafer fingers covered with smooth chocolate blended wit

Following a campaign by The Vegan Society (vegansociety.com), the Scottish Government has agreed to include plant-based milk alternatives on a government-funded nursery and early learning milk scheme. The Play Fair with Plant Milk campaign was establ

Protein Noodles Offering over 20g of protein power in each pot, this new noodle range is available in three flavours: Super Sesame, Crackin’ Curry, and Mega Miso. £2, Sainsbury’s High Protein Vitamin Balls Packed with at least 10g protein per pack, a

A partnership between Beyond Meat (beyondmeat.com) and fast food giant McDonald’s has been confirmed. The three-year deal will see Beyond Meat established as the preferred supplier for McDonald’s McPlant patty, a new burger being tested in selected c

Pregnancy Complex – a specially formulated combination of 27 essential nutrients for mother and baby. Includes 400mg of folic acid and researched levels of iron, iodine calcium and vitamin D. Contains 100 per cent active ingredients to support a heal

A warming and fragrant spice that can be used in both sweet and savoury cooking, nutmeg is the seed of an evergreen tree called Myristica fragrans. The tree, native to Indonesia, is also the source of mace, another spice used in cooking. While nutmeg

22nd April – Online - Free Ben Ebbrell, Nureen Glaves and Grace Hull will be joining up to discuss sustainable eating and living, and cooking a vegan carbonara. eventbrite.co.uk 24th April – Free Taking place in the heart of the city, entry to the ma

Research carried out by Mindful Chef (mindfulchef.com) has identified the top vegan communities in the UK. The healthy recipe box service analysed the data from over 150,000 customers to discover the nation’s dietary requirements. Wales was revealed

A new Oxford University (ox.ac.uk) study has found that excess consumption of red meat and processed meat (e.g. bacon and sausages) may be associated with a higher risk of various diseases, including heart disease and diabetes. The new study uses dat

Michelin-starred chef Tom Kerridge has recently announced a new venture: Bad Vegan. This new London takeaway will open in Buck Street Market, Camden this spring; calling itself a ‘revolutionary fast-food restaurant’, Bad Vegan will offer plant-based

Can you feel the hope in the air? Not only is the sun shining more regularly, but there’s a little light at the end of the long, lockdown tunnel here in the UK. Here at PlantBased HQ, we are starting to think about summer days spent with family and f

It’s great that you are looking at diet to nourish yourself and your baby. A vegan diet may not provide all the nutrients necessary for human health, and so other nutrients may be below optimum levels especially when supporting a developing foetus. T

Overnight Oat Pots Changing the face of breakfast, these overnight oat pots are delicious and good for you! They come ready to eat with a variety of fruity toppings, with flavours including Chai, Mocha, and Peanut Butter. £3.50, instagram.com/pimpmy.

Plant Powered Pooches Crafted from a range of quality vegetables, fruits, herbs and botanical ingredients, and packed with plant protein, this dog food allows the flexibility of meat-free choice for dog owners. £6.50, barkingheads.co.uk Sun Spray SPF

Makes: around 20 This classic vegan treat is super easy to make and tastes amazing. Falafel makes a great lunch packed into pitta breads with your favourite salad. • 100g (3.5 oz) dried chickpeas (you will cook these until they are nearly cooked)• 1

Orange Choccie Egg with Orange Choccie Bar This smooth chocolate egg and bar is the perfect Easter gift. The ultimate flavour combination for chocolate lovers, it contains the citrusy flavour of orange with smooth dark chocolate, replicating one of t

Makes: 6 Pimp up your hot cross buns this year with some dark chocolate. If you can’t add in extra chocolate at Easter, when can you? • 150ml (5 fl oz) plant-based milk• 7g (0.2 oz) fast-action yeast• 3 tbsp coconut sugar• 225g (8oz) plain flour• 1 t

Makes: 8 Getting bored with banana bread? Try these s’mores-inspired cookies using vegan marshmallows and dark chocolate. Perfect for an Easter weekend treat. • 240g (8.4 oz) plain flour• 1 tsp baking powder• Pinch of salt• 115g (4oz) melted vegan bu

Decorated with colourful berries, this cake is sure to put a smile on the faces of those around you this Easter. • 95g (3.3 oz) flour• 2 tbsp coconut sugar (or normal sugar)• 1 tbsp baking powder• 100g (3.5 oz) cacao powder• 1 tbsp baking soda• 1 tbs

Serves: 6 This delicious tart makes for a perfect Easter weekend dinner, with the seeds in the pastry providing a great crunch. The simple caramelised onions are perfectly complemented by the redcurrant jelly. • 3 red onions, finely sliced• 1 tsp fre

worth £500! Our Remedy are the first and only UK brand offering sustainably packaged ingestible CBD blends for periods, sleep and anxiety, helping you to rebalance and have a happier period, while still staying planet-friendly. The wellness hamper pr

Serves: 2 Now this is how you eat a nourishing bowl without compromise! Tasty, nutritious, delightfully colourful and so easy to put together, it’s got it all. • 1 sweet potato, sliced into small chunks• 1 courgette, sliced into small chunks• 1 auber

Serves: 2 Like all legumes, chickpeas are true protein bombs: 100g chickpeas have 20g protein and the essential amino acids lysine and threonine, which our body cannot produce on its own. • Sea salt• 100g (3.5 oz) green beans• 3 spring onions (scalli

Serves: 4 Chop an onion along with a few mushrooms and this curry-bolstered chickpea (garbanzo) bowl comes together in no time. Leftovers are good baked on top of pizza dough into a flatbread or wrapped into a tortilla along with some brown rice, bur

Serves: 2 Grilled peaches are delicious. This quick, easy recipe will give a lift to your morning. • 2 ripe peaches, stoned and halved (or nectarines work equally well)• 2 tbsp cashew cream (also known as cashew yoghurt), chilled (see recipe)• 2 tsp

• 150g raw cashews• 120ml cold water 1 Blend the cashew with the water until smooth. For a really smooth cream, you will get better results if you soak the cashews in water for 15 minutes first. For a thinner cream, add more water. It will still be s

Serves: 4 This is a wonderful brunch dish to serve with little effort. Accompany it with some warm flatbreads, and top with whatever you fancy – try avocado and vegan yoghurt. • 2 tbsp extra virgin olive oil• 1 onion, finely chopped• 400g (14 oz) can

A very quick and easy brownie recipe that will satisfy any chocolate cravings you have! • Just Wholefoods Organic Brownie Mix• 200ml (6.7 fl oz) oat milk• 2 tbsp agave syrup (or your favourite type)• 50ml (1.6 fl oz) sunflower oil or 50g (1.7 oz) veg

Makes: 8 Thick and sticky raw cookie dough bars, studded with chocolate chips and crunchy roasted pistachios, and topped with a layer of creamy chocolate. These cookie dough bars are naturally sweetened with dates and packed with oats – a vegan, glut

Serves: 12 This indulgent chocolate tart is rich, subtly sweet and totally delicious! • 175g (6.1 oz) hazelnuts• 1 tbsp coconut oil• 3 tbsp pure maple syrup plus an extra2 tbsp (preferably amber syrup for its rich taste)• Pinch of salt• 135g (4.7 oz)

Serves: 6 • 2 (227g/8oz) blocks tempeh• 1 tbsp (15 ml) olive oil• 160g (5.6 oz) finely chopped yellow onion• 5 cloves garlic, minced• 480ml (16.2 fl oz) vegetable broth• 240ml (8.1 fl oz) tomato sauce• 3 tbsp (45ml) low-sodium soy sauce• 1 tsp vegan

Makes: 2½ cups (600 ml) • 70g (2.4 oz) raw cashews• 110g (3.8 oz) peeled and roughly chopped gold potato• 60g (2.1 oz) peeled and roughly chopped carrot• 80g (2.8 oz) roughly chopped yellow onion• 360ml (12 fl oz) water• 2 tsp miso paste• ½ tsp Dijon

Makes: 1 cup (240 ml) • 60ml (2 fl oz) balsamic vinegar• 180ml (6 fl oz) olive oil• 1 tbsp (15ml) maple syrup• ¼ tsp salt• Several twists of black pepper 1 Combine the balsamic vinegar, olive oil, maple syrup, salt, and black pepper in a mason jar an

Makes: 1½ cups (300 g) • 1 (420g/15oz) can chickpeas, drained and rinsed• 2 tsp olive oil• ½ tsp salt• 1 tsp paprika (or spice of choice) 1 Preheat the oven to 200°C/400°F/Gas 6) and line a rimmed baking sheet with parchment paper. 2 Spread the chick

Makes: 10 cups (500 g) • 4 tbsp (60 ml) melted coconut oil, divided• 100g (3.5 oz) popcorn kernels• 2 tbsp (8g) nutritional yeast• 1 tbsp (4g) finely chopped fresh dill• ¼ tsp garlic powder• ½ tsp salt 1 Pour 1 tablespoon (15 ml) of the melted coconu

Serves: 2 Whole squash and fire go hand in hand. An open fire has a higher heat than most electric ovens, which brings out the natural sugars in the butternut squash. If you don’t finish this dish in one sitting (and that’s a big if!), leftovers keep

How long have you been vegan, and what made you make the change? My journey to veganism was a long one, and it didn’t happen overnight. In my early 20’s I went mostly plant-based, yet still incorporated fish and seafood into my diet. As time progress