Subscribe now

Subscribe today make a saving of over 34% 

Issue-45-cover-print-150dpi-web

Roast Red Cabbage with Parsley Pesto Dressing

Sides

Roast Red Cabbage with Parsley Pesto Dressing

  Preparation time:15 minutes Cooking time: 45 minutes Total time: 1 hour Serves: 4 as a side   Ingredients 1.5kg red cabbage, trimmed and sliced into 10 wedges through the core 100ml extra virgin olive oil ½ tsp dried chilli flakes 25g pack flat leaf parsley, roughly chopped 15g whole almonds 1 garlic clove, roughly chopped…

Read More

Sweet Potato Onion Bhajis

Makes 8-10 2 medium sweet potatoes, peeled and grated 1 red onion, peeled and very finely sliced 225g (1 cup) kale, washed and finely shredded 250g (2 cups) chickpea flour 240ml (1 cup) water 1 tsp sea salt 1 tsp black pepper 2 tsp garlic powder 1 tsp fennel seeds 1 tsp ground cumin 1…

Read More

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,…

Read More

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…

Read More

Sweet Potato Quesadillas

Take part in World Vegan Day (1 November) with this delicious Sweet Potato Quesadillas recipe from chef, writer and author, Anna Jones, who is lending her support to this year’s Shine for Shelterbox fundraising campaign. Quesadillas are an anytime meal. They take just 5 minutes to make, and everyone adores them. You can snack on…

Read More

Jalapeno Poppers

Serves 4-6 Ingredients 10-12 large green chillies, halved lengthways and de-seeded 1 small brown onion, peeled and finely chopped 3 cloves garlic, peeled and finely chopped 75g (3/4 cup) unsalted cashews 2 tbsp nutritional yeast 1 tsp lemon juice 1 tsp sea salt flakes 1 tbsp American yellow mustard 120ml (1/2 cup) vegetable stock 90g…

Read More

Spicy Papaya Salad – Somtam

Serves 4 as a side Ingredients 1 garlic clove 1-3 Thai bird’s eye chillis (4-6 if you like it extra spicy) 1 lime, cut to wedges 30g (scant ¼ cup) palm (coconut) sugar 30ml (2 tbsp) light soy sauce 1 medium green papaya, julienned* 1 carrot, julienned 50g (1/3 cup) uncooked yard long or fine…

Read More

Curried Chickpea & Pine Nut Pasties

Makes 4 A happy marriage of pastry and curried chickpea filling, these mini baked wonders are worth the small amount of effort it takes to make them. The key to pastry is handling it as little as possible and making sure not to overwork the mixture: pulse until it just comes together and then wrap…

Read More

Mini Black-Bean Chimichangas with Avocado Dip

Serves 2-3 Nothing comes remotely close to the addictiveness of this combination (garlicky white beans and pesto has been the closest contender). I tend to think the old adage ‘if it ain’t broke…’ is particularly applicable here: not exactly groundbreaking chimichanga territory, but when it tastes this good, who cares? Ingredients 75ml olive oil 6…

Read More

Multicoloured Hummus

Ingredients:  For Hummus Base  400g tin chickpeas, drained 60ml tahini 2 cloves garlic, crushed 2 tbsp granoVita Organic Flax Oil 2 tbsp lemon juice Pinch of salt Roasted Red Pepper Hummus  1 Red Pepper 1/4 tsp paprika 1/2 tsp cumin  Beetroot Hummus  75ml Organic Eden Beetroot Juice  Lemon & Coriander Hummus  2 tbsp lemon juice…

Read More

Vegan Naan

Serve this dish with Vegan Punks Tofu Palak! Ingredients For the naan: 180ml (3/4 cup) warm water 1 tsp fast action yeast 1 tsp coconut sugar 260g (2 cups) plain flour 1/2 tsp salt 3/4 tsp baking powder 2 tbsp olive or rapeseed oil 3 tbsp soy or coconut yoghurt – we think coconut works really well…

Read More

Pea and Methi Stuffed Parathas

Makes 2 Ingredients To make the dough 240g (12/3 cup) fine wholemeal flour ½ tsp ajwain (carom) seeds ½ tsp fine salt 1 tsp pomace or vegetable oil About 60ml (1/4 cup) warm water To make the filling 160g (1 cup) frozen peas Bunch fresh methi leaves (fenugreek), roughly chopped ½ tsp cumin seeds ¼…

Read More

Join the Vegan Life Newsletter

We will keep you updated with the latest vegan news and interesting items.