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Print Issue 44 November 150dpi

Mini Black-Bean Chimichangas with Avocado Dip

Sides

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…

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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…

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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…

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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…

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Skillet Corn Bread

A recipe for skillet corn bread, with variations; This tender and moist bread is packed with corn-y goodness to maximum capacity. It’s yummy plain, but even better with a savory topping or sautéed sweetcorn in the batter (see variations). Chilli, beans, and barbecued things seem a little naked when not accessorized with this corn bread.…

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Portobello Salad

Serves 4 as a main or 8 as a side Ingredients  Dressing: 55g (1/4 cup) mustard 3 tbsp grapeseed oil 60ml (1/4 cup) red wine vinegar 2 tbsp pure maple syrup Salad: 320g (8 cups) mixed greens (whatever you like—we prefer crunchy things like radicchio and romaine; throw in some arugula scraps for good measure)…

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Two-Tray Spicy Roast Veg

Jam-packed with goodness, this is a great dish to slam in the oven while you get on with something else. One tray of roast veg forms the ‘bulk’ of the curry; a second tray of sweet, roasted tomatoes forms the saucy element. Mix the two together and dinner’s done. Serves 4 Ingredients 1kg flavoursome tomatoes…

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Simple Tostada with a spicy pico de gallo

Ingredients For the tostada tortilla 440g (2½ cups) fresh sweetcorn  220g (1¼ cups) chopped red bell pepper 115ml (½ cup) water 1-2 tbsp fresh lime juice 1½ tsp chilli powder 1½ tsp cumin 1 tsp sea salt 120g (¾ cup) ground flax seeds Toppings Sunflower Sour Cream (see below) 100g (1 cup) shredded red cabbage…

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Cauliflower Fritters (with a vegan cream cheese topping)

Serves 4-6 For the fritters Ingredients 200g cauliflower florets (1/2 cauliflower) 2 large leaves of kale 1 small leek 100g (3/4 cup) fine yellow cornmeal 100g (1 generous cup) chickpea flour 2 tsp baking powder 200ml (7/8 cup) almond milk ½ tsp paprika ¼ tsp smoked paprika ½ tsp salt Sunflower oil for frying Method …

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Mac & Cheese Sauce

This sauce is literally amazing. I do so many things with it from mac & cheese to nachos to supreme fries, to cheesy mushroom bacun tempeh dogs. Whatever you want cheese sauce for, this has you covered. Serves 2-3 Ingredients 2 tbsp dairy-free butter 1 tsp Truffle infused olive oil (if you don’t have this…

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Warm Asparagus, Roast New Potato and Pea Salad

  2 servings Ingredients 800g Organic new potatoes 1 tbsp olive oil 1 tsp garlic powder 1/2 tsp sea salt Handful Fresh rosemary 450g (3 cups) peas 2 handfuls asparagus 1 tsp olive oil Pinch sea salt Dressing: 1 tbsp olive oil 2 tbsp organic apple cider vinegar 1 tsp wholegrain mustard 1 tsp maple syrup 12…

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Smashed Pea and Almond Toast

Makes 2 servings Ingredients 2 Slices Sourdough Bread  250g Frozen Peas 2tbsp Meridian Smooth Almond Butter ½ Lemon Drizzle of Olive Oil 1 Clove of Garlic Chilli Flakes & Radish to garnish Method Toast the bread and defrost the peas in hot water. Drain the peas and roughly mash in a bowl with a pinch…

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