Shopping Cart -

Your cart is currently empty.
Continue Shopping
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
Pocketmags Digital Magazines
   You are currently viewing the Germany version of the site.
Would you like to switch to your local site?
Digital Subscriptions > Vegan Food & Living Magazine > Sep 2019 - Vegan Street Food > Vegan Food & LIVING Midweek MEALS

Vegan Food & LIVING Midweek MEALS

End the day on a culinary high
Chickpea and goldenberry pasanda P66
Courgette, cannellini, coconut and tomato stew P68
Roasted garlic alfredo sauce P62
Tangy ‘beef’ style koftas P66

Avocado tempura tacos

By Molly Krebs Serves2-3| Prep25 mins| Cook25 mins| Calories665(per serving)


450-540g (1lb-1lb 3oz) shredded red cabbage charred-poblano ranch (see right)


65g (2¼oz) plain flour 75g (2¾oz) cornflour ½ tsp ground cumin ½ tsp chilli powder ½ tsp garlic powder ½ tsp salt, plus more as needed 180ml (6floz) vegan Mexican beer 180ml (6floz) vegetable oil 3 medium avocados, pitted, peeled and sliced into 1.25cm (½in) thick slices tortillas, fresh coriander and lime wedges, to serve


1 medium poblano pepper juice of 2 limes 1 garlic clove 2 tbsp coarsely chopped coriander ½ tsp onion powder 1 tbsp finely chopped fresh dill 2 tbsp finely chopped fresh flat-leaf parsley 93g (3¼oz) vegan yoghurt 55g (2oz) vegan mayonnaise ¼ tsp garlic powder ½ tsp salt, plus more as needed ½ tsp black pepper, plus more as needed

1 For the ranch dressing, preheat the grill to high and line a large baking sheet with foil. Place the poblano on the baking sheet and grill for 8-10 minutes, turning frequently until charred all over. Remove from the oven and cool for 1 minute, then place in a plastic bag and let it steam for 10 minutes. Peel off the skin and discard it, along with the stem and seeds. In a blender, combine the poblano and all the other dressing ingredients. Blend until the dressing is smooth and creamy.

Purchase options below
Find the complete article and many more in this issue of Vegan Food & Living Magazine - Sep 2019 - Vegan Street Food
If you own the issue, Login to read the full article now.
Single Issue - Sep 2019 - Vegan Street Food
Or 549 points
Annual Digital Subscription
Only € 3,92 per issue
Or 4699 points
Monthly Digital Subscription
Only € 4,49 per issue
Or 449 points

View Issues

About Vegan Food & Living Magazine

The rise in street food in the UK has been a revelation for us all, exposing us to new flavours and dishes from around the globe and thankfully there are some incredible vegan options. In the September issue of Vegan Food & Living we help you to cook up some of the best, including Gaz Oakley's 15-minute nasi goreng, which will quickly become a go-to favourite! Also this issue, we experiment with dishes from Italy and the Caribbean, whip up a selection of dishes that are ready in 30 minutes and cheaper than a takeaway, and sneak our favourite vegetables into some tasty bakes. We have part 1 of a new series starting in this issue too, called Women on the front-line of animal advocacy. This month we meet 3 inspirational characters who founded animal sanctuaries. If that's not enough, we reveal all about cruelty-free beauty, find the best eco-cities to live in around the world and find out why you need fibre in your diet and how to get enough of it.