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Digital Subscriptions > Simply Vegan > Apr 2019 > Midweek


Have fun cooking with this versatile collection of meals

Baked Sweet Potato Stuffed with Chana Masala Lentils & Cashew Cream

By Rakhee Yadav from Heavenly Vegan Dals & Curries | Serves 2-3 | Prep 15 mins | Cook 60 mins


• 2-3 large sweet potatoes

For the illing

• 2 tbsp oil

• 1 red onion, chopped

• 1 tsp oregano

• 1 red chilli, chopped

• 3 garlic cloves, minced

• 3 tbsp tomato purée

• 1 tsp chana masala

• 5-6 sundried tomatoes, cut into strips

• 8-10 black olives

• 240g (8½oz) tinned brown lentils

• 130g (4½oz) tinned kidney beans

• salt and pepper to taste

For the cashew cream

• 65g (2¼oz) unsalted cashews, soaked for 2 hours

• 1 garlic clove

• 120ml (4l oz) water


1 Preheat the oven to 205°C/Gas Mark 6. Line a baking tray with foil.

2 Poke the potatoes with a fork and set them on the baking tray. Bake for 40-45 minutes or until completely cooked through. A knife should slide through easily.

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About Simply Vegan

Say hello to spring with our April issue – it's packed with quick and easy dishes to make in under 30 minutes, as well as delicious dairy-free treats for Mother's Day and Easter. We also bring you the best ethical spring fashion, advice on detoxing your beauty routine and an interview with campaigner and V-Bites founder Heather Mills. Fancy having a go at making your own plant-based cheese? Try out one of our totally doable, 1-hour recipes. Fancy indulging in some vegan junk food? We've rated the best places to grab fried 'chicken' waffles, pizza, burgers and more on a high-street near you. Also this issue: what to do when your loved ones eat meat; why seaweed is our superfood of the moment; PLUS win a two night break with vegan afternoon tea!