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PlantBased Magazine Jun-17 Back Issue

View Reviews   |   Write Review Only $5.49

PlantBased is the ultimate resource for those who want to incorporate plant-based food into their diets - and every issue contains so much more than just recipes. PlantBased magazine is just as passionate about plant-based food as you are and understands and shares your values. It has firmly established itself as an encyclopaedia of vegan cookery and techniques. 


Every issue of the full-colour glossy magazine is jam-packed with information about the ingredients and equipment needed to take your plant-based cooking to the next level. Whether it’s recipes that cater for low-cost weekday meals or a fine-dining experience to remember, whatever your budget or the occasion, every issue informs, instructs, and demystifies each level of the vegan cookery spectrum with mouth-watering images that will look just as enticing on your device with a PlantBased magazine subscription. 


Sign up today to join fellow vegan or vegan curious readers with an annual PlantBased digital magazine subscription - it’s your go-to title for eco-friendly nutrition!

WAYS TO READ PlantBased Magazine

Single Digital Back Issue Jun-17
 
$5.49 / issue

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This issue and other back issues are not included in a PlantBased subscription. Subscriptions include the latest regular issue and new issues released during your subscription and start from as little as $3.33 per issue in the Back Issue Sale - Food & Cooking offer.
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Issue Cover

PlantBased  |  Jun-17  


First things first- hello! You may have realised I’m not the usual name or face that occupies this page, but rest assured you are in the hands of an extremely passionate plant-based foodie. I’m super excited to be joining Cook Vegan as Editor. After crossing paths with the title at WH Smiths whilst being stranded at a cold and snowy London Liverpool Street Station one January evening earlier this year- I instantly admired how the publication is simply dedicated to GOOD vegan food.

And as I join the Cook Vegan team, this is something I’m driven to continue doing for you all. With so many amazing vegan chefs, bloggers, street food, recipes, health foods, cookbooks and communities out there- I can’t wait to bring you the best new (and old) ways to fuel your body, mind and soul with plant-based foods.

With this in mind, there is something undeniably therapeutic about creating your own delicious food. For this issue, we've put together some features that we think will inspire you in the kitchen. For me, growing up in a small seaside town meant the dawn of British summertime often involved many breezy brisk beachside walks– salty air, gentle lapping waves, and of course fish and chips. Being vegan doesn’t mean missing out on this traditional dish – as our delicious cover photo shows! Turn to our Essential Guide and recipe to fully discover how to create this classic yourself.

Whatever type of food you fancy cooking, we have you covered, from lighter bites through to family meals and delicious drinks. Fancy something tasty for after your meal? Our Cook Like a Pro feature teaches you how to veganise icing so you can decorate your cakes like a baker.

If you are looking for inspiration, just turn to our interview with blogger, writer, recipe developer and food stylist Melissa Haithcock. She's extremely passionate about nutritious plant-based food and has some delicious recipes for you.

Each monthly issue of PlantBased magazine is your dose of inspiration for vegan recipes and meal ideas. It is the essential toolkit for any food enthusiast and works in partnership with vegan influencers, chefs, and organisations to provide its readers with exclusive recipes as well as the most up-to-date nutritional information.


Whether you’re cutting out meat and dairy altogether, or are just curious to try something new, these fun, healthy and varied recipes can cater for a multitude of tastes. Each monthly issue contains 80+ exclusive and exciting recipe ideas for all sorts of occasions. Whether it be something to satisfy those sweet cravings, healthy midweek meals or family feasts with finesse, PlantBased magazine has information about the ingredients and equipment needed to take your vegan cooking to the next level.


PlantBased is on a mission to show that vegan cooking can be both simple and delicious. With monthly features including the fakeaway to give a go, news, foodie must haves and lifestyle best buys - there’s everything a budding or seasoned vegan needs. Whatever your motivations for pursuing a plant-based diet – health, environment or ethical – this is the perfect read to inspire you.  Discover colourful, healthy recipes in every issue of your annual PlantBased digital magazine subscription - download the latest edition to your device today to get in the know now.

A PlantBased digital magazine subscription is your go-to for all things vegan:

  • The ultimate resource for those who want to incorporate plant-based food into their diets.
  • The encyclopaedia of vegan cookery and techniques. 
  • Information about the ingredients and equipment needed to take your plant-based cooking to the next level.
  • From low-cost weekday meals to a fine-dining experience to remember.
  • Every issue informs, instructs, and demystifies each level of the vegan cookery spectrum.
  • Works in partnership with vegan influencers, chefs, and organisations, to provide its readers with exclusive recipes and the most up to date nutritional information.
  • Perfect for whether you’re cutting out meat and dairy altogether, or just curious to try something new.
  • Something to satisfy those sweet cravings, boss healthy midweek meal ideas or handle family feasts with finesse.
  • Ingredients and equipment needed to take your vegan cooking to the next level.
  • Monthly features include the fakeaway to give a go, news, foodie must haves and lifestyle best buys

You'll receive 12 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.

Ideal for vegetarians

One of the best vegan magazines available Reviewed November 16, 2019

Full of inspiration

Great ideas for all of those who want to avoid meat Reviewed June 27, 2019
SUBSCRIBER

Love the diversity of recipes

Love reading the magazine each month. Each issue has such a diverse range of recipes, i find it great to use while meal planning! Reviewed October 5, 2018

Great recipes!

There are so many great recipes in PlantBased, for all levels - you don't have to be an amazing chef! Great photography and so much inspiration :) Reviewed October 4, 2018

Great magazine for recipes

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. Reviewed June 3, 2017

Articles in this issue

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

Welcome First things first- hello! You may have realised I’m not the usual name or face that occupies this page, but rest assured you are in the hands of an extremely passionate plant-based foodie. I’...
Cook Vegan News Pukka’s new matcha-making heaven range Pukka Tea has decided to take action against those of us who are afraid of turning their brew habits green. May we introduce you to Pukka’s new Herb Gree...
HOT PRODUCTS 1 Abbot Kinney’s uses Sicilian almonds to produce delicious and nutritious almond yoghurts, available in natural flavours. Abbot Kinney’s Almond Yoghurt (125ml), planetorganic...
BOOK REVIEWS GO LEAN VEGAN CHRISTINE BAILEY Hodder & Stoughton General Division, £8.99 Award-winning nutritionist and chef Christine Bailey, has carefully curated a collection of prot...
COOK like a PRO PART TEN: How to create perfect vegan icing Whether you’re a seasoned cupcake decorating pro or a complete novice when it comes to buttercream, making your homemade sponges and cupcakes that look pro...
VEG on Wheels Jacqueline Meldrum Asummer veg box is a beautiful thing. It’s full of colour, flavour and anticipation. Winter root vegetables are hale and hearty, designed to get us through the ...

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