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Digital Subscriptions > Vegan Food & Living Magazine > Mar-18 > VEGAN 100

VEGAN 100

VeganFood presents

Photography by © Adam Laycock

Welcome

I’m not one to wish my life away, but for the first time ever I could not wait for the festive celebrations to end because that meant one thing: there was only a month left before I could get my hands on Gaz Oakley’s first vegan cookbook, Vegan 100. In fact, I practically pounced on the postman when he arrived on my doorstep, book in hand, and boy was this book worth the wait!

If there’s one book that can show any naysayers who question how one can ‘survive off grass’ how wrong they are, then this is it. Gaz used to work as a professional chef, and his knowledge of flavour pairings, as well as his creativity with ingredients, shines through every recipe. With page after page of enticing recipes, most of which are veganised versions of classic dishes such as burgers, katsu curry, lemon meringue pie and a rather spectacular looking beetroot risotto with candied walnuts, this is the perfect book for showing new vegans and curious folk that anything you can make, you can make a vegan version that looks and tastes so much better.

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About Vegan Food & Living Magazine

Easter is nearly upon us so it's time to take your vegan treat making skills to the next level with our delicious Easter recipes. With everything from filled Easter eggs to pineapple hot cross buns you'll find something to tempt even the fussiest eater. Also this issue we show you how to taste chocolate properly, cook delicious midweek meals in under 15 minutes, cook up a vegan gourmet feast, and truly pimp your burgers. Also this issue we have a free magazine packed with Gaz Oakley of Avant Garde Vegan's recipes from his new book Vegan 100. Give them a try today!