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Pocketmags Digital Magazines
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Pocketmags Digital Magazines

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PlantBased

Rounding up the latest plant-based food, health and product news

Product of the month

Quorn have launched a new product - Crunchy Tex-Mex Nuggets. Covered in a crunchy multigrain crust, the new low-calorie addition is a healthy source of protein and approved by the Vegan & Vegetarian Society, sporting the Totally Vegan Trademark Logo. Available from the chilled aisle in major supermarkets nationwide.

”The moment I began to understand what was going on with the treatment of animals, it led me more and more in the way of the path I am [on] now, which is a complete vegan.” - Bryan Adams

North London gets a plant-based twist on a naughty American classic

Jake Forrest, vegan chef and business owner, founded Jake’s Vegan Steaks in 2016, after discovering seitan. Having lived in Miami for 12 months after finishing culinary college, Jake decided to bring the American diner experience home to London, adding a bold, modern edge with a naughty twist to plant-based dining.

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About PlantBased

I think I say it every year, but where does the time go? Once summer is over and we’re back in a routine, the months just seem to slip away, and before we know it, we’re staring another festive season in the face. But let’s not wish the time away – November is a great month in and of itself, and not only on a personal level (your PlantBased editor here celebrates her birthday this month). The weather has taken a distinct turn for the chilly, meaning that all of those lovely scarves, hats and gloves that have been packed away can come out again. And is it just me, or does food taste better in the colder months of the year? We’re celebrating the season with a selection of winter pies and tarts in this issue, with sweet and savoury choices to suit everyone. If you thought you had to give up pork pies as a vegan, don’t despair, our No Pork Pies (p48) are just what you need. We’re also celebrating Diwali with a truly epic Indian feast, and we’re indulging our sweet tooth again with some delectable desserts. And to make each pay packet count, we’ve got a selection of budget recipes that won’t break the bank. With breakfast ideas, and weekend treats, PlantBased has you covered for all of your cooking inspiration this month! Enjoy the issue.