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Digital Subscriptions > Vegan Food & Living Magazine > Vegan Food & Living May 18 > Something for the weekend

Something for the weekend

Family time and plenty of good food – the two ingredients you need for the perfect lazy weekend…

Enjoy with friends

Vegetable stacks with tomato and red pepper coulis

By Robin Robertson

Serves 4 | Prep 30 mins | Cook 50 mins | Calories 135 (per serving)

1 large aubergine, trimmed and cut into four round slices about 1cm (½in) thick

1 large red onion, cut into four slices about 1cm (½in) thick

1 large yellow or orange pepper, sides cut vertically to make four square pieces

4 large Portobello mushrooms, stalks and gills removed

1-2 large ripe tomatoes, cut into four slices about 1cm (½in) thick

FOR THE SAUCE

3 tbsp minced red onion

2 plum tomatoes, chopped

2 roasted red peppers

1 tsp white miso paste

1 tsp dried basil

½ tsp dried thyme

5mm (¼in) piece of fresh turmeric, grated (or ¼ tsp ground turmeric)

ground black pepper

fresh parsley, to garnish

1 Preheat the oven to 220°C/Gas Mark 7.

2 Line two large baking sheets with silicone mats or baking parchment. Arrange the aubergine slices in a single layer on one of the sheets. Bake the aubergine until soft, turning once, about 15 minutes. Remove the baking sheet from the oven and set aside to cool; then remove the aubergine from the sheet.

3 Meanwhile, on the second baking sheet, arrange the onion slices in a single layer and bake for 7-8 minutes. Turn over the onion slices, place the pepper pieces on the same baking sheet as the onion, and roast until the vegetables are tender, about 15 minutes longer. Set aside to cool.

4 Arrange the mushroom caps, gill side up, on the baking sheet the aubergine was on. Roast until softened, about 10 minutes. Set aside to cool for a few minutes.

5 Lower the oven temperature to 180°C/Gas Mark 4. Assemble the roasted vegetables in stacks: to begin, leave the four mushroom caps, gill side up, on their baking sheet. Top each cap with a slice of aubergine, followed by a slice of onion, then a pepper slice, topped with a slice of tomato. Cover the baking sheet and bake until the vegetables are hot, about 20 minutes.

6 While the vegetables are cooking, make the sauce. In a frying pan, heat 3 tbsp water over medium heat and add the minced onion. Cover and cook for 4 minutes, or until soft. Stir in the plum tomatoes, roasted peppers, miso, basil, thyme, turmeric and black pepper, to taste. Cover and cook until the vegetables are very soft, about 5 minutes longer. Transfer to a food processor and purée the sauce until smooth. Keep warm over a low heat until you’re ready to serve.

Crispy satay tofu salad

By James Wythe from Healthy Living James (healthylivingjames.co.uk)

Serves 1 | Prep 10 mins | Cook 5 mins | Calories 413 (per serving)

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About Vegan Food & Living Magazine

Missing cheese since you went vegan? You no longer have to as the May issue of Vegan Food & Living is dedicated to getting you making cheese from the comfort of your own home. We've got recipes for everything from smoked hickory to herbed feta and Swiss cheese, and if you don't have time to make it yourself, we put cheese to the test to find the best varieties available to buy. Also this issue, we find out if you need to take supplements or if you can get everything you need from your diet, we find out how to live ethically on a budget, 10 ways to make yourself happy today and how to attract more men to the vegan movement.