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VEGWORLD Magazine
#1 Digital Vegan Lifestyle Magazine
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Recipes
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Crunchy Beet and Kohlrabi Salad
Venetia’s No Waste Carrot Cake
Leftover Veggie Nachos
Fruited Wild Rice
Three Dips
Basic Cashew Cream Cheese
Gluten-Free Strawberry and Cream Muffins with an Almond Streusel Topping
Blueberry Overnight Oat Smoothie
Korean-Style Tempeh Tacos with Coleslaw
Neat Loaf
Grilled Watermelon Salad
White bean oil-free basil pesto
Roasted Poblano Corn Chowder
Roasted Parsnips
Crunchy Tahini Cardamom Granola
Crunchy Roasted Chickpeas
Pumpkin Bites
BAKED BEETROOT & HORSERADISH MORNAY
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