1) How long have you been vegan and what inspired the change?

LEANNE: Just over a year and a half. I did a 21 day vegan detox designed by Sharon Gannon, just before I did the Jivamukti Teacher training and I felt amazing after (it was pretty challenging over the 21 days though). During the Jivamukti Teacher training you eat strict vegan diet and I decided to carry on from there. Ethically and morally, it didn't make sense to go back. As Jivamukti students and teachers we are very pro animal rights, and speaking up for the voiceless animals we will often talk about vegan diet in class.

2) As a yoga teacher you probably have a high energy lifestyle, do you find that your veganism supports that?

LEANNE: Yes, totally, I have more energy now than I used to when I ate meat and even dairy, to an extent (I've been veggie since 2011) and my digestion works properly now, plus I get a well balanced diet.

3) Do you ever crave meat or dairy products?

LEANNE : No I don't crave meat or dairy but I do miss Cheese, I use to eat ALOT, probably too much, cheese, whenever you go out to eat the veggie option is usually covered with cheese which is not ideal. However, I couldn't go back to eating meat or dairy and I don't feel the need too. There are really good alternatives on the market, if you look for them. I know some people say "why would you eat something that looks like meat but isn't meat" and I think if it supports you in your way of life then why not? I often have Linda McCartney vegan sausages with mash and veg, when I feel the need for something hearty.

4) How do your friends and family react to your veganism?

LEANNE: Hmmm tricky one..!! I think people struggle with change sometimes, to start with it was quite tough..but 2 Christmas's on as a vegan my friends and family are beginning to understand it a bit more. I think the not understanding is more of a challenge than anything, veganism isn't widely promoted therefore people don't really know what it is. I'm often asked what I can/cant eat as  vegan..my standard response is Vegan's eat vegetables! I think it has been harder for them to adjust than me but that's because they dont have the same yogic belief system as me (not that you have to be yogi to be vegan) but now they know what I can/cant eat and how to modify dinner for me they are cool, if all else fails I provide my own vegan goods when I visit. On the other hand, some of my friends like to see it as a challenge and enjoy cooking a vegan meal.

5) What is your favourite vegan treat?

LEANNE - I have two - dark chocolate, ive always got a bar in the fridge and Swedish Glace Ice cream, its soooo good you cant tell its soya and you can get it in most supermarkets now.

Leanne Jones teaches Jivamukti at Camyoga. Click here to view her classes.

Sam's Vegan Root Vegetable Cobbler

This is a deliciously sustaining dish, which works very well with a whole host of different vegetables. Adapt the recipe depending on what's in your cupboards!

1 onion | 1 leek | 4 sticks celery | 4 carrots | 2 tbsp oil | 300g mushrooms | 1 tsp dried thyme | 2 tsp marjoram | 2 tsp paprika | 750g assorted veg, rougly chopped | 100g split red lentils | 300ml vegetable stock | 2 x tins tomatoes | salt + pepper | 400g self raising flour | 100g margarine | 1 tbsp chopped fresh parsley | 200ml soya milk

1) Preheat the oven to 200 degrees / Gas Mark 6. Slice the onion, leek, celery and carrot. Heat the oil in a large heavy bottomed pan and fry gently for around 10min. Add the mushrooms, thyme, marjoram and paprika, cook for another 5 min.

2) Prepare the veg and add to the pan. Also add the stock, lentils and tomatoes, then simmer for around 20 mins, or until the lentils are just cooked. Season well.

3) Sift the flour and salt into a large bowl. Rub in the margarine. Stir in the parsley and add the milk, little by little, until you have a dough.

4) Roll the dough out on a clean surface (to around 1cm thick) and cut out circles.

5) Pour the sauce into a deep oven dish and top with the dough circles. Brush the top with a little soy milk and bake for 15 to 20 minutes or until the scones are golden brown.

Vegan Black-eyed Bean + Ginger Stew

This satisfying and nutritious stew makes the perfect family dinner dish. It's also incredibly easy to make! Black-eyed beans are a great source of protein. Serves 6.

2 x tins black-eyed beans | 2 tbsp oil | 2 white onions | 6 cloves garlic | 5cm fresh ginger | 3 sticks celery | 3 spring onions | bag of spinach | 1 red pepper | 250g mushrooms | 300ml veg stock | 3 tbsp dark soy sauce | 1 tsp yeast extract | salt + pepper

1) Drain the beans and set them aside. Peel and chop the garlic, onions and ginger. Slice the celery, spring onion and pepper. Quarter the mushrooms.

2) Heat the oil in a heavy bottomed saucepan over a medium heat, add the onions and celery, cook for 5 mins, stirring occasionally.

3) Add the garlic, ginger, mushrooms, spring onion and peppers, lower the heat, cover with a lid and cook for another 5 min, stirring occasionally.

4) Add the beans, stock, soy sauce and yeast extract. Bring to the boil then cover and simmer over a low heat for 20min.

5) Add the spinach and allow to wilt before seasoning well. Mash a few of the beans if you prefer a thicker sauce. Delicious served with rice or potatoes.

This recipe is taken from Sam's favourite cookery book, 'Another Dinner is Possible', published by AK press. It's packed full of fantastic, no-frills vegan recipes which the whole family will love. We definitely recommend investing in your own copy.