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Digital Subscriptions > Vegan Food & Living Magazine > Jun-18 > WICKED HEALTHY

WICKED HEALTHY

Fresh from creating a range of meals for Tesco, brothers Derek and Chad Sarno are keeping it wicked -

Meet the Wicked Healthy boys

Derek and Chad are chefs and brothers (secretly, ninjas) and though they come from two diff erent professional backgrounds, they found common ground in the Wicked Healthy culinary arts. Their plantpushing philosophy is this: 80/20 – shoot for 80% healthy, 20% wicked and you”ll be 100% awesome.

FOR THE MUSHROOMS

450g (1lb) king oyster mushrooms

5 tbsp vegetable oil

60ml (2floz) water

60ml (2floz) low-sodium tamari or soy sauce

1 tbsp agave syrup

1 tbsp sriracha or chilli paste

1 tsp hot chilli oil

FOR THE SAUCE

250g (9oz) smooth peanut butter

75ml (2¾floz) low-sodium tamari or soy sauce

75ml (2¾floz) fresh lime juice

1 tbsp grated fresh ginger

2 garlic cloves, minced or pressed

¼ tsp smoked paprika

1 Thai chilli, chopped, or ½ tsp red pepper flakes

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About Vegan Food & Living Magazine

Need to get your family to eat more veg? Why not try sneaking it into delicious vegan cakes and bakes? In the June issue of Vegan Food & Living we've got a range of delicious hidden veg cake recipes that your family will love! Also this issue we get together with the hottest vegan male chefs of the moment - Bosh!, Wicked Healthy and The Happy Pear, to find their favourite family friendly recipes, plus we share the perfect three-course Sunday lunch. This issue also has a fantastic Cruelty-Free Beauty focus with an exclusive interview with Kat Von D, a focus on cruelty-free makeup, make your own skincare, the best vegan treatments for your hair and what to eat to feed your skin. Download your copy today!