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Magazine Description

In this issue

There's no doubt that vegan street food is taking the world by storm, so this issue we celebrate it in all its glory. From Gaz Oakley's fully loaded burritos to sweet potato nachos and hoisin mushroom steam buns, we've a host of recipes that make the most of the world's best flavours and colours. Also this issue, we cook up a tapas feast, reveal how to make your own vegan cheese and share our favourite homemade ice cream recipes. We also focus on calcium to reveal the top plant sources and share the ultimate calcium-rich meal plan. Plus settle down for a watch party with the best documentaries that will make non-vegans rethink their values and share top tips for embracing mindfulness this autumn. Download your issue today!

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