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Digital Subscriptions > Vegan Food & Living Magazine > April 2018 > Cooking on a budget

Cooking on a budget

Watch the pennies with recipes that let you eat healthily for less

Baked mushrooms in a rich tomato sauce

Serves 3-6 | Prep 15 mins plus soaking | Cook 45 mins | Calories 531 (per serving)

FOR THE SAUCE

1 onion, roughly chopped

2 tbsp olive oil

3 garlic cloves, sliced

8 tomatoes, roughly chopped

a splash of water, to loosen, if needed

2 tbsp tomato purée

6 sun-dried tomatoes, chopped

4 red peppers or

2 roast peppers in a jar

1 tsp sea salt

a big twist of black pepper

a pinch of red chilli flakes (optional)

FOR THE ‘CHEESE’

150g (5¼oz) cashews, soaked for at least 1 hour

60ml (2floz) water

3 tbsp nutritional yeast

2 tbsp lemon juice

2 garlic cloves (optional)

2 tbsp apple cider vinegar

1 tbsp Dijon mustard

a pinch of salt and black pepper

FOR THE MUSHROOMS

1 tin of chickpeas, drained

6 field mushrooms, stalks removed

FOR THE TOMATO AND PEPPER SAUCE

1 Add the olive oil and onion to a large frying pan and heat to a medium heat. Fry for about 8-10 minutes until soft and browning.

2 Char-grill the peppers on a griddle pan (high heat) for about 10 minutes, turning frequently until nice and charred on both sides. Set aside and, when they are cool, chop quite finely.

3 Add in the garlic and stir for another few minutes, then add in the chopped tomatoes. Add a splash of water, the tomato purée, sun-dried tomatoes and the roast peppers, then simmer for 10 minutes. Season with salt, pepper and chilli flakes.

FOR THE CASHEW CHEESE

4 Add all the ingredients to your food processor, then blitz until smooth and creamy.

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About Vegan Food & Living Magazine

Are you a vegan that's cooking on a budget? This issue is for you! The April edition is packed with dishes that compromise on the cost rather than the flavour. Also, we check out the history of plant milk, get creative with tacos, have fun foraging and discover the top 10 ingredients with medicinal benefits. We've also increased the number of pages in this issue to 132, so there are even more great features for you to check out, including our special eco section. Here you can find out what happens to your waste, we reveal the best way to cut down on plastic and share seven easy eco swaps you can make today. Plus this issue comes with a free meal planner wall chart.