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Digital Subscriptions > Vegan Food & Living Magazine > Nov-18 > Vegan Food & LIVING

Vegan Food & LIVING

End the day on a culinary high…
Sweet potato enchiladas
Sweet potato and white bean burrito bowl
Beer-battered mushrooms with red cabbage salad and chipotle sauce
Vietnamese peanut rice and lemongrass tofu

Beer-battered mushrooms with red cabbage salad and chipotle sauce

By Ylva Bergqvist Serves4| Prep20 mins| Cook10 mins| Calories577(per serving)

300g (10½oz) panko breadcrumbs

100g (3½oz) chickpea (gram) flour

90g (3¼oz) plain flour

¾ tsp salt

200ml (7floz) cold vegan beer or ice-cold water

200g (7oz) Portobello or blushing wood mushrooms, sliced oil, for frying


250g (9oz) red cabbage, finely shredded juice of ½ a lime

1½ tbsp maple syrup

1 tbsp rice vinegar a big bunch of coriander leaves salad leaves, such as romaine or crispy lettuce


100g (3½oz) vegan mayonnaise

3 tbsp dairy-free yoghurt

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About Vegan Food & Living Magazine

If you want Christmas to be as stress-free as possible, it's never too early to start planning – particularly for the perfect festive lunch. So we kick off the Christmas celebrations in our November issue of Vegan Food & Living with a range of festive ideas and recipes that guarantee your best vegan Christmas yet. From Gaz Oakley's perfect Christmas lunch to fun mocktails, fancy alternatives to Christmas cakes and great gift ideas we've got it all. Also this issue, we talk about what to do if someone you love stops being vegan, why hemp is becoming a beauty favourite and share 10 steps to sustainability.