Vegetarian Living: December issue

Vegetarian Living December issue cover

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Our gift to you this Christmas is an issue packed with all the inspiration you need to make your festive season simple and delicious. In the whirlwind of present buying and wrapping, card writing, party planning and food shopping, it's easy to forget that at its heart, Christmas should really be about that one day when friends and family come together to share a special meal, laugh at silly cracker jokes and make lasting memories. The lovely thing about being veggie or vegan at Christmas is that you're not bound by tradition and you can be as conventional or daring as you like with your menu. With this in mind, we've got brilliant recipes for plant-based starters and centrepieces that are real showstoppers but are so easy to make, from a classic rich mushroom choux crown and beetroot and shallot tarte tatin (page 54) to on-trend ideas such as our cover star – a whole roasted cauliflower with tahini sauce and festive stuffing balls – or spicy pulled jackfruit en croute (page 40). There's nothing like filling the kitchen with the aroma of festive baking in the run-up to Christmas. Chava Eichner shows how easy it is to make traditional treats vegan-friendly, with her mincemeat muffins, Florentines and rich mocha and marmalade Yule log (page 60), while Kate Hackworthy creates thoughtful edible gifts (page 70). Bronte Aurell from ScandiKitchen adds some Scandinavian style to the festivities with Norwegian butter cookies, mincemeat buns and a beautiful saffron layer cake that's a lighter alternative to the traditional iced fruit cake (page 66). Not forgetting that Christmas is just one day, of course, we've got some top chefs to provide everyday inspiration. From Prue Leith's favourite recipes – including a vegan lasagne and her ultimate chocolate cake (page 82) – to fresh, simple suppers from Yotam Ottolenghi (page 88). Finally, we're urging everyone to think about making it a more sustainable season this year, with tips for plastic-free gifts, cards and wrapping (page 14); ideas for embracing the flavour, if not the beauty, of wonderfully wonky veg (page 26); and being creative with all those lovely leftovers (page 30). We wish you a very merry Christmas!
Lindsey Harrad
Managing Editor

Inside this issue...

  • The chocolate factory: Our pick of festive goodies, from indulgent vegan truffles to cute Swiss chocolate bears
  • The final word: Rita Serano on being a ‘wholesome’ vegan, banana Magnums and Christmases in France
  • Prue’s all-time favourites: Comforting and indulgent recipes from Bake Off judge Prue Leith
  • Holiday treat: River Cottage chef Gill Meller’s fig and marmalade breakfast buns – perfect for sharing
  • Seasonal showstoppers: Classic recipes, from sherry and mushroom choux crown to Christmas pudding

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Inside December issue
Inside December issue
Inside December issue

Where to find the magazine...

Vegetarian Living can be found in selected Asda, Boots, Budgens/Londis, Eason, M&S, Morrisons, WHSmith, Sainsbury's, Tesco, Waitrose and all good newsagents across the UK.

You can also purchase the Vegetarian Living magazine online.

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