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VL issue 47 print 300dpi

Mediterranean Roasted Vegetables with Tomato Pesto

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Mediterranean Roasted Vegetables with Tomato Pesto

Mediterranean Roasted Vegetables with Tomato Pesto

  Ingredients 2 courgettes 1 aubergine 2 red onions, peeled 1 bulb fennel, top removed 1 red pepper, deseeded 1 green pepper, deseeded 3 cloves garlic, peeled and crushed 1 tbsp. olive oil 1 tsp dried oregano 1 tbsp. Sacla’ Reduced Fat Tomato Pesto 1 tsp. reduced salt bouillon Black pepper   Method Heat the…

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Spinach, Apple and Pomegranate Salad

Spinach, Apple and Pomegranate Salad

 Serves 4 For the salad: 250g (1 generous cup) baby spinach 2 spring onions 1 Pink Lady apple 1 beetroot 80g (1/2 cup) pomegranate seeds Handful fresh parsley For the dressing: 2 tbsp cider vinegar 2 tbsp chilli oil 1 tbsp wholegrain mustard Juice half a lemon Juice half a lime Salt and pepper to…

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Quinoa Mushroom Tabbouleh

Serves 4 as a side dish or 2 as a main meal   Ingredients  200g (1 cup) quinoa 25g (1 packed cup) chopped fresh parsley 150g (1 cup) finely diced cucumber 3 tbsp chopped fresh mint 6 sun dried tomatoes 75g (¾ cup) sliced closed cup mushrooms 85ml (1/3 cup) extra virgin olive oil, plus…

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BOSH! X Tesco Bangers in Blankets

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 dish ‘Bangers in Blankets’ for the occasion so we…

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Dauphinoise Potatoes

Serves 6-8 Don’t miss out on this essential Christmas side dish. Whip up these creamy potatoes that all the family can enjoy. Ingredients 1 large onion, peeled and finely sliced 6 cloves garlic, peeled and finely sliced 1.25kg potatoes, peeled and thinly sliced 250ml (1 cup) soya cream 1 tbsp Dijon mustard 2 tsp bouillon…

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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…

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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…

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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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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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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…

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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…

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