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Baked Sweet Potato Salad with Chilli, Coriander and Tamari

Main Meals

Baked Sweet Potato Salad with Chilli, Coriander and Tamari

Preparation time: 5 minutes, plus cooling Cooking time: 40 minutes Total time: 45 minutes, plus cooling Serves: 10 Ingredients 10 small sweet potatoes (about 200g each) 100g unsalted peanuts 4 limes 4 tbsp tamari 4 red chillies, finely chopped Bunch coriander, leaves picked Bunch mint, leaves picked Method Preheat the oven to 200˚C, gas mark 6.…

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Nutty Pithivier with Watercress & Pistachio Pesto

An excellent vegetarian or vegan alternative to the Christmas roast that works well with all the trimmings. Preparation time:1 hour, plus chilling Cooking time:1 hour 30 minutes Total time:2 hours 30 minutes, plus chilling Serves: 8-10 Ingredients 2 x 320g sheets puff pastry (use non-dairy pastry if vegan) 200g (about 8) savoy cabbage leaves 250g mixed…

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Sweet Potato with Curried Lentils and Pomegranate

Serves 3-4 Ingredients 3-4 sweet potatoes 400g (2 cups) red lentils 940ml (4 cups) water 2cm piece ginger, finely sliced 1 large onion, finely chopped 1 clove garlic, finely sliced ½ tsp cumin seeds 2 large tomatoes, finely sliced ½ tsp turmeric ¼ tsp curry powder 2 handfuls fresh spinach, chopped 1 large carrot, finely…

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BOSH! x Tesco Mushroom Wellington

This December, Vegan Life Magazine were invited to the Tesco’s event Vegmas – a Plant-based Christmas Feast. The event was hosted by vegan chef and Tesco’s very own Director of Plant-Based Innovation and the Wicked Kitchen founder, Derek Sarno.  The cooking duo BOSH! created this delicious mushroom wellington for the occasion so we thought we…

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Raw Chinese Cauliflower Rice

Serves 2-4 1 medium cauliflower, leaves and stalk removed 100g (1 cup) chestnut mushrooms, sliced 6 spring onions, trimmed and sliced 1 medium courgette, diced Chopped fresh coriander, to serve Lime wedges, to serve For the dressing: 60ml (¼ cup) tamari 1 clove garlic, peeled and grated 1 inch fresh ginger, peeled and grated 1…

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Pesto Courgetti & Chilli

Serves: 2  Ingredients: 4 courgettes Half a 190g jar Sacla’ Free From Basil Pesto A sprinkle of chilli flakes 100g cherry tomatoes Method: Use a spiraliser & courgettes to create your “courgetti” Boil the courgetti for 20 seconds, drain and stir-in the Pesto Add the cherry tomatoes & serve sprinkled with chilli flakes    

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Roasted Tomato Soup with Pesto Croutons

Serves 4 Ingredients: 1kg ripe tomatoes 2 Carrots, peeled and roughly chopped 2 large Red onions, roughly chopped 2 Garlic cloves 4 tbsp Olive oil 750ml Stock Salt Black pepper A pinch of sugar 3-4 slices Gluten-Free Bread 2 tbsp Sacla’ Free From Basil Pesto 2tbsp Olive oil Flaked sea salt A few Basil leaves,…

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Salt and Pepper Tofu with Singapore Noodles

Serves 2-3 Ingredients For the Tofu: 1x 400g block extra firm tofu, drained well and pressed 4 tbsp cornflour 2 tsp garlic powder 2 tsp onion powder 2 tsp sea salt flakes 1 tsp black pepper ½ tsp chilli flakes (optional) 4 spring onions, thinly sliced 1 large, mild red chilli, finely sliced 3 cloves…

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Mushroom Stroganoff

Serves 4 Ingredients 2 tbsp olive oil 1 yellow onion, diced 2 garlic cloves, finely chopped 450g (4 cups) baby portobello mushrooms, sliced 350ml (1½ cups) vegetable stock 2 tsp soy sauce or tamari 1 tsp dried thyme 2 tsp smoked paprika 120ml (½ cup) soya cream 3 tbsp flour mixed with water to form…

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Potato Cakes Stuffed with Mushrooms

Makes 9 Cakes Ingredients 2 tsp garlic powder  2 tbsp nutritional yeast 1 small onion, finely chopped Handful dill, finely chopped 140g (1/2 cup) rice flour (can sub with white flour for non-gluten free option) Salt and pepper Method Wash, peel and dice potatoes. Boil the potatoes with bay leaves until fully cooked. While potatoes…

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Posh Mushrooms on Toast

Serves 4 Ingredients  1 tbsp olive oil 200g (2 cups) chestnut mushrooms, halved or quartered 1 large brown onion, peeled and sliced 3 cloves garlic, peeled and sliced 1 tbsp tomato puree 1 tbsp plain flour 1 tbsp soy sauce 1 tbsp vegan Worcestershire sauce 1 tsp dried tarragon 2 bay leaves 1 tbsp wholegrain…

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Chickpea and Sacla’ Pesto Veggie Burger with Quick Salsa Rossa

Ingredients 2 cloves Garlic 1 x 400g can Chickpeas, drained 5 tbsp Sacla’ Char-Grilled Aubergine Pesto 100g Breadcrumbs 1 large handful of fresh Basil 1 large handful of flat-leaf parsley, fresh 1 Lemon, grated zest plus 1 tbsp juice 1 tbsp of whisked liquid from chickpeas (aqua faba) 1 fresh and mild Chilli, halved lengthways…

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