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Digital Subscriptions > Vegan Food & Living Magazine > Junk food - June 2019 > BBQ IDEAS!


Come rain or shine, veg is fine for grilling on the barbecue and Genevieve Taylor has just the recipes you need

Tofu, mushroom and sesame burgers with kimchi

In these vegan Korean-inspired burgers, flaxseed replaces egg as a binding ingredient. It is readily available in supermarkets – find it near the nuts and seeds.

By Genevieve Taylor

Makes 4 burgers | Prep 20 mins plus pressing and chilling | Cook 20 mins | Calories 565 (per serving)

396g (14oz) block of firm tofu

400g (14oz) mushrooms, roughly torn or chopped

1 onion, roughly chopped

2 garlic cloves, roughly chopped

2.5cm (1in) piece of fresh root ginger, roughly chopped

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About Vegan Food & Living Magazine

In the mood for some vegan junk food? We've got the recipes to delight and inspire in the June issue of Vegan Food & Living, ranging from our tofish and chips cover star to pizza, mushroom, potato and leek pie and Biscoff cookie cups. Also this issue, we check out the wonders of watercress, cook up a feast on the barbecue and revel in pasta dishes under 500 calories. Also this issue, we explore whether non-vegan companies have a place in the vegan world, discover all about lab-grown meat, find out what should feature in the perfectly balanced vegan diet and embrace sustainable vegan fashion.