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The weekly vegan podcast that's all about great vegan food and how to have fun making it. 

If you're vegan curious and wondering how to make your diet more plant-based, we can help. And if you're a veteran vegan who knows their way around a tub of nutritional yeast flakes, we've got some pro-tips and fresh ideas for ways to play with your food. We've assembled some the greatest vegan chefs, cooks and bakers to answer all your culinary questions. From noob to nooch, the Vegan Life podcast's got your vegan cooking covered.

Subscribe now so you don't miss an episode and send your questions to podcast@veganlifemag.com 

Nov 19, 2021

This week we try to move away from the comfort of fried food and focus on a part of your dinner plate that doesn’t get quite enough attention. We have three guests this week to show us how to turn a vegetable front and centre!

We are joined by Romy Gill MBE, Rishim Sachdeva and Andrew Dargue.

The panel talk about the most loved ingredient from all over the world and that is the humble potato, with hundreds of ways you can prepare it, they share their top 3. With a paratha recipe, potato terrine and a comforting spring onion potato waffle, with some added tips to elevate these classic dishes.

We get lots of tips and tricks to stay healthy this winter. One of our listeners who would like a hearty meal that is healthy and only using vegetables. And our guests show us lots of dinners that are packed with flavour and packed with nutrients.

You will hear the rule of thumb when making sweetcorn fritters, a fun fact about aubergine that will leave you speechless. Some cabbage inspiration and the panel get technical with batter for vegetable tempura.