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Digital Subscriptions >  Family & Home > Food & Cooking > PlantBased Magazine > Apr-17

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PlantBased Magazine

(1 Customer Reviews)   |     Write Review 10 issues per year The ultimate resource for those who want to incorporate plant-based food into their diets, PlantBased is more than just recipes. Conceived as an encyclopaedia of vegan cookery and techniques, every issue is packed with information about the ingredients and equipment needed to take plant-based cooking to the next level.

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Issue Cover

PlantBased  |  Apr-17  


Throughout history, food has been considered more than just nutrition. It brings people together, and can represent your culture, values, and ethics. As we have become more globalised, so too has our access to different cuisines.

With this in mind, we like to try and visit food from all over the world, and this issue is no different. There are few things more satisfying than preparing delicious platefuls of vegan delicacies to share with friends and family. That’s why we’ve put together a special feature on how to prepare perfect sushi and onigiri. While you may immediately think of raw fish when you think of this type of cuisine, rest assured – anything that can be cooked, can be cooked vegan.

When you cut animal proteins from your diet, an excellent go-to is pulses. From lentils to chickpeas and beyond, these perfect little packages are not only nutritious, but tasty too. We give you the full lowdown – as well as some recipe inspiration too.

Angela Liddon burst into the blogosphere several years ago, winning immediate praise for her charming style, and brilliant plant-based recipes. Now she’s releasing her second book, she sat down with Cook Vegan, to share her thoughts on food, health, and more.

Our essential guide this issue is all about textured vegetable protein. Also known as TVP, this retro classic has earned its place on veggie tables nationwide, so we decided to tell you all about it - as well as throwing in a few recipes so you can give cooking it a go.

Cooks who want to try their hand at prepping some French cuisine are in luck too. Chef and Instagrammer Gaz Oakley has put together some delicious exclusive recipes just for Cook Vegan readers. While these dishes look great and will certainly make a fantastic impression on your taste buds, they are easy to put together, and use ingredients you can easily buy anywhere.
The ultimate resource for those who want to incorporate plant-based food into their diets, PlantBased is more than just recipes.

Conceived as an encyclopaedia of vegan cookery and techniques, every issue is packed with information about the ingredients and equipment needed to take plant-based cooking to the next level.

With recipes that cater for budget meals through to the fine-dining experience, every issue informs, instructs, and demystifies each level of the vegan cookery spectrum.

It is the essential toolkit for any food enthusiast.

In partnership with vegan influencers, chefs, and organisations, PlantBased provides its readers with exclusive recipes as well as the most up to date nutritional information.

PLEASE NOTE! PlantBased is free to download and install and a free sample issue is available to download free. In app subscription purchases are available.
As a subscriber you'll receive the following benefits:

  A discount off the RRP of your magazine
  Your magazine delivered to your device each month
  You'll never miss an issue
  You’re protected from price rises that may happen later in the year

You'll receive 10 issues during a 1 year PlantBased magazine subscription.

Note: Digital editions do not include the covermount items or supplements you would find with printed copies.
Your purchase here at Pocketmags.com can be read on any of the following platforms.

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Our magazine apps run on all iPad and iPhone devices running iOS 7.0 or above, Android should be: Android 4.1 (Jelly Bean) or above , Kindle Fire (Gen 3) or above, Windows 8 tablets, Windows 8.1 Phones, and PC and Macs with a html5 compatible browser.

However for iOS we recommend an iPad 2 (2nd gen)/iPhone 3 or better for performance and stability. Earlier models with lower processor and RAM specifications may experience slower page rendering and occasional app crashes which are outside of our control.
5
1 Customer Reviews
   Great magazine for recipes Reviewed Saturday, 3 June 2017
This is published by the same people as the Vegan Life magazine and has more of a focus on recipes and cookery. It's good if you want lots of recipes, although personally I prefer Vegan Life which has more of a focus on lifestyle.

Articles in this issue

Below is a selection of articles in PlantBased Apr-17.

Welcome Throughout history, food has been considered more than just nutrition. It brings people together, and can represent your culture, values, and ethics. As we have become more globalised, so too ...
News A round up of the latest vegan food, product news, and gadgets Time to jump on the jackfruit wagon Jackfruit is a popular meat-free alternative in vegan cuisine but can often prove troubl...
Hot PRODUCTS OUR PICK OF THE BEST ON THE VEGAN SCENE 1 This blend of seven ingredients provides a wide range of health benefits to your diet. With added goji berries for a sweet taste, Good Seeds & ...
BOOK REVIEWS We give our verdict on the latest plant-based guides VEGAN IN 15 KATE FORD Short books, £8.99 With more and more people looking to embrace a vegan lifestyle, this debut cookbook from food...
COOK like a PRO With a few tips and tricks you can rustle up this Japanese treat PART EIGHT: How to make homemade vegan sushi and onigiri Contrary to popular belief, the word sushi does not mean raw seafood. I...
Vegan glossary Our guide to the wonderful world of popular plant-based ingredients It’s easy to make delicious plant-based dishes with the foods you can find in any typical store cupboard. Some meals call for sl...
Issue Cover

PlantBased   |   Apr-17   


Throughout history, food has been considered more than just nutrition. It brings people together, and can represent your culture, values, and ethics. As we have become more globalised, so too has our access to different cuisines.

With this in mind, we like to try and visit food from all over the world, and this issue is no different. There are few things more satisfying than preparing delicious platefuls of vegan delicacies to share with friends and family. That’s why we’ve put together a special feature on how to prepare perfect sushi and onigiri. While you may immediately think of raw fish when you think of this type of cuisine, rest assured – anything that can be cooked, can be cooked vegan.

When you cut animal proteins from your diet, an excellent go-to is pulses. From lentils to chickpeas and beyond, these perfect little packages are not only nutritious, but tasty too. We give you the full lowdown – as well as some recipe inspiration too.

Angela Liddon burst into the blogosphere several years ago, winning immediate praise for her charming style, and brilliant plant-based recipes. Now she’s releasing her second book, she sat down with Cook Vegan, to share her thoughts on food, health, and more.

Our essential guide this issue is all about textured vegetable protein. Also known as TVP, this retro classic has earned its place on veggie tables nationwide, so we decided to tell you all about it - as well as throwing in a few recipes so you can give cooking it a go.

Cooks who want to try their hand at prepping some French cuisine are in luck too. Chef and Instagrammer Gaz Oakley has put together some delicious exclusive recipes just for Cook Vegan readers. While these dishes look great and will certainly make a fantastic impression on your taste buds, they are easy to put together, and use ingredients you can easily buy anywhere.
As a subscriber you'll receive the following benefits:

  A discount off the RRP of your magazine
  Your magazine delivered to your door each month
  You'll never miss an issue
  You’re protected from price rises that may happen later in the year
  Money-back guarantee

You'll receive 10 issues during a 1 year PlantBased magazine print subscription.
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