Part 1: News, reviews and how to cope with being vegan at Christmas

Kicking off another World Vegan Month Special, Holly and Molly review the new beetroot pizza bases from Sacla, sustainable healthy shakes from Sust and Divine's new Orange Chocolate Thins. The girls also discuss Facebook trolls, the news that a plant-based diet is cheaper than a meat one, and their thoughts on Claridge's chef Daniel Humm quitting after a disagreement over his visions of a vegan future. Your question this week is on being vegan at Christmas – how can we avoid awkwardness and disagreements and should we take our own food to eat? Email your questions to Holly, Molly and the Plant Based Health Professionals at [email protected]. Finally, Holly shares one of her favourite, super easy recipes from the wonderful Fearne Cotton's Happy Vegan cookbook. Tune in on Thursday to meet Day Radley from The Vegan Chef School, who chats about the rise of veganism, cooking from scratch on a budget, vegan nutrition and more. This episode is sponsored by The Vegan Society. Whether you are vegan for the animals, your health, the planet, or all of the above, it’s important to protect your nutrient intakes. The Vegan Society’s chewable multivitamin VEG 1 is a convenient way to do so. VEG 1 contains seven essential nutrients including vitamins B12, D3 and Iodine, and is packaged in a 100% plastic-free tin. A 6-month supply is priced at just £12.70, that’s around 7p per day, and the best part is Vegan Food & Living Plus members get an extra 10% off! Browse the range at www.vegansociety.com/veg1 and support The Vegan Society today.Music by Purple Planet. Share your journey with us! • Become a patron at patreon.com/simplyvegan and access video interviews, live chats with Holly and Molly and free downloads• Visit veganfoodandliving.com and try our delicious recipes• Tag us in your social posts, @veganfoodandliving• Share this episode with a friend• Try an issue of Vegan Food and Living magazine for just 99pMusic by Purple Planet Get bonus content on Patreon Hosted on Acast. See acast.com/privacy for more information.