Dive into the December 2018 issue of Veggie Magazine! Discover Gaz Oakley’s show-stopping vegan Christmas Wellington recipe, alongside inspiring ideas for a zero-waste holiday season. Explore 17 meaningful ways to celebrate, plus four festive meat-free main courses to impress your guests. Indulge in plant-based delights like fluffy vegan Yorkshire puddings and a celebration cheeseboard cheesecake. Get inspired with modern fashion looks for the holidays. Everything you need for a delicious and conscious Christmas!

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