Shopping Cart -

Your cart is currently empty.
Continue Shopping
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
Pocketmags Digital Magazines
   You are currently viewing the United Kingdom version of the site.
Would you like to switch to your local site?
Digital Subscriptions > Vegan Food & Living Magazine > Mar-18 > VEGAN 100


VeganFood presents

Photography by © Adam Laycock


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.

Purchase options below
Find the complete article and many more in this issue of Vegan Food & Living Magazine - Mar-18
If you own the issue, Login to read the full article now.
Single Issue - Mar-18
Or 499 points
Annual Digital Subscription
Only £ 3.42 per issue
Or 4099 points
Monthly Digital Subscription
Only £ 3.99 per issue
Or 399 points

View Issues

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!