It’s World Vegan Month Let’s Talk All Things Vegan…

Often, many vegetarian recipes can be ‘accidentally vegan’, so here’s our vegan loves and top tips. Share your favourite ingredients, recipes and tips with us on social media, find the team at @VeggieMagazine

What is your favourite vegan product?

I love discovering the latest cruelty-free, vegan-friendly beauty products and one of my favourite brands has to be Aurelia. The Cell Repair Night Oil is suitable for vegans and is such a treat for your skin. It hydrates and soothes a dull, dry complexion - a must-have during winter.

What is your favourite vegan recipe on the Veggie website?

There’s something really hearty and comforting about roasted stuffed vegetables and these Ratatouille Stuffed Peppers hit the spot on a cold and grey afternoon - serve with a leafy green salad for a delicious and healthy lunch.

Who is your favourite vegan celeb and why?

I’m really loving Niomi Smart’s Eat Smart cook book. It’s completely plant-based and her nourishing recipes look so delicious and I can’t wait to start making some at home.

What is your favourite vegan product?

I’m a chocoholic to the core so when I came across Adam’s Fresh Chocolate at the Welsh Vegan Festival earlier this year, it was like striking gold! It’s raw, unroasted cacao and 100% plant based. The boys source the hazelnuts, blackcurrants and roses locally in the South West and the combination of cacao solids, dark agave and organic lacuma and maca really add to the dreamy texture.

What is your favourite vegan recipe on the Veggie website?

You can’t go wrong with falafel. I could eat bowls of these just dipped into a homemade tahini dressing. The ultimate comfort food.

Who is your favourite vegan celeb and why?

Twin brothers David and Stephen Flynn (aka The Happy Pear) have inspired my cooking ever since I discovered them back in 2014. Their Instagram page is a riot of vibrant colour, fresh produce and ideas for ethical feasting with family and friends. They live by an ethos that drives me into the kitchen every day; nourishing my body with ingredients that make me feel good and excite my taste buds.

What would be your desert island vegan ingredient and why?

Chia pudding had been a breakfast staple in our house long before the nutrient-dense seeds became fashionable. Chia are so versatile - I sprinkle them over soups, acai bowls, salads and of course they make a great replacement for eggs in a recipe. (Just add one tbsp of ground chia seeds to three tbsp of water, stir together and leave to soak for 10 minutes. This substitutes one egg in a recipe so you can adjust)

What is your top tip for vegans?

I think people are weary of the term ‘spice’, thinking it only means blow-your-head-off-heat. For me, spice could be warmth from a chilli, earthy citrus from coriander seeds or cooling freshness from mint. As beautiful as vegetables can be without any additional flavour, pulses and grains marry so well with herbs and spices to lift a dish. Marinades aren’t just for meat-eaters either. I often leave my raw veggies or tofu to marinade for a few hours for an intense aroma before I start cooking.

What is your favourite vegan product?

The tasty little cubes that are Booja-Booja Almond & Sea Salt Caramel Chocolate Truffles are just as delicious as they look. They’re dusted with cocoa powder and melt in your mouth revealing sweet, salty caramel. These raw chocolates are the perfect luxurious treat to have on hand for when your sweet tooth calls this World Vegan Month.

What is your favourite vegan recipe on the Veggie website?

Aubergine, Okra and New Potato Curry. On a vegan diet, Asian food can be your best friend, as so much of it’s dairy free. This curry from Dhruv Baker is one you’ll cook over and over again - it’s delicious.

Who is your favourite vegan celeb and why?

For me it has to be Moby - and not just for his music - he has been a diehard vegan for over 30 years. In Rolling Stone he said, “My reason for becoming a vegetarian was simple: I loved (and love) animals and I don’t want to be involved in anything that leads to or contributes to their suffering ... Then I thought, ‘I don’t want to contribute to animal suffering.” On top of being a musical genius and animal rights activist, Moby is the owner of the LA eatery, Little Pine. Take a look at his delicious recipe for Vegan Berry Crumble from the restaurant..

What would be your desert island vegan ingredient and why?

It has to be sweet potato - pop it in curries, soups or make them into delicious wedges - they are versatile and delicious in every way!

What is your top tip for vegans?

Don’t be afraid of charring, doing this can add a real depth of flavour to your dishes. Plus no one likes limp, pale veg. What you’re going for is an umami taste (the fifth taste bud, after sweet, salty, sour and bitter), giving your food an unusual savoury flavour.