September+October 2018 (#115) $9.99

Ready, set, BRUNCH! Vegan brunch, of course. Welcome to our annual All-Food Issue, where you won't want to miss our epic A to Z Guide to Brunch (hello, nutella-covered pancakes, avocado toast, breakfast quesadillas, and Southern-style biscuits). Also inside is Oktoberfest's best beer and brats, the secret to great caramel apples, and weekend (food) escapes to some of our favorite cities. Not yet a subscriber? What are you waiting for! Subscribe here so you don’t miss a single issue.

More of What’s Inside:
• How Plant-Based Fast Food is Sweeping the Nation
• Celebrity Vegan Style (Who's Wearing What!)
• An Interview with US Senator Cory Booker
• On our Bucket List: Australia's All-Matcha Vegan Café
• Crispy Air-Fried Fishless Sandwiches
• Mushroom Scallops in Dynamite Sauce
• Shiitake Shumai with Ginger Dipping Sauce
• Thai Coconut Jackfruit Crab Soup
• Cornmeal-Crusted Mushroom Calamari
• Smoky Carrot Lox
• Cheesy Poutine Fries
• Baked Eggplant Fries
• Savory Vegan Gravy
• Wild Mushroom Pearl Couscous Salad
• Easy Caramel Apples
• Chocolate Caramel Nutty Apples
• Cookies & Cream Caramel Apples
• Sweet & Salty Bacon Caramel Apples

• Editor Taste Test: Pizza Snacks!
• Gas Station-turned-Vegan Hotspot
• Sun, Surf, and San Diego
• Dream Veg Getaway to Taipei
• Veg Advice with Ask Marla
• Veg Dating: Food + Love
• Today's Hottest Vegan Products + Cookbooks
• 10 Pie-Making Tips with a Rockstar Baker


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September+October 2018 (#115)
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