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As we count down the days until springtime, we’re eagerly awaiting the moment we can shed our winter coats and do exactly what we’re meant to do on sunny spring days—chow down on picnic food! Thankfully, Robin Robertson’s Vegan Banh Mi recipe—from her upcoming cookbook Veganize It!—is an easy, mouthwatering adaptation of the classic Vietnamese staple. Complete with crusty French bread, creamy vegan mayo, crunchy veggies, and hoisin-glazed tofu, this sandwich is both a textural and flavor masterpiece that we can’t get enough of. And to help you really get in the mood for the warmer weather, be sure to check out the new March+April Spring Issue of VegNews Magazine, filled with dozens of recipes, beauty, and DIY tips. The issue hits newsstands today, or, better yet, subscribe now!
 
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