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Digital Subscriptions > delicious. Magazine > March 2019 > THE PLANT-BASED MEAL

THE PLANT-BASED MEAL

This clever tofu spin turns the trendy Japanese curry into a meat-free midweek treat
VEGAN VERSION OF A CLASSIC
RECIPE: OLIVIA SPURRELL. PHOTOGRAPHS: ALEX LUCK. FOOD STYLING: SOPHIE AUSTEN-SMITH. STYLING: MORAG FARQUHAR
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About delicious. Magazine

Join us this month at delicious. as we celebrate 20 years of River Cottage with Hugh F-W and friends. Plus, we have Peruvian-Japanese cooking from Flesh & Buns, a lamb dish that's doubly good – it’s a roast and a curry, three classic, comforting pies and Richard Bertinet’s brilliant breads. You’ll also find out how to host a successful dinner party and discover the truth about protein – why is it such a big deal? There’s also a beautiful Mother’s Day bake and all the expert know-how to take your cooking to the next level.