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Easter LUNCH

Make a celebratory lunch bursting with flavour and colour using the tastiest ingredients

Venezuelan corn cakes with pulled king oyster mushrooms

Serves 4 | Prep 20 mins plus resting | Cook 30 mins Calories 656 (per serving)


a glug of extra-virgin olive oil

2 onions, finely diced

4 garlic cloves, roughly chopped

1 tbsp smoked paprika

1 tsp ground allspice

1 tsp freshly ground black pepper

4 tbsp blackstrap molasses

2 tbsp miso

3 tbsp apple cider vinegar

100ml (½ cup) cooked tomatoes


500g (5 cups) king

oyster mushrooms a dash of extra-virgin olive oil


½ a kohlrabi, finely diced

60g (1?3 cup) dried mango, diced

½ tsp dried chilli flakes

½ a red onion, finely diced

6 coriander sprigs, leaves picked, stalks finely chopped


330g (2½ cups) masa harina (golden cornflour) a glug of extra-virgin olive oil

1 For the BBQ sauce, heat a glug of oil in a heavy-based frying pan over a medium-low heat and slowly fry the onions and garlic until they become caramelised and very soft, about 15 minutes. Add the spices and cook for 5 minutes, then stir in the molasses, miso, cider vinegar and tomatoes. Return the sauce to a gentle boil and simmer until it thickens. Remove the pan from the heat.

2 For the oyster mushrooms, heat a large saucepan over a medium heat and add the mushrooms with a dash of oil. Place the lid on and cook for 15 minutes or until well cooked and soft.

3 Remove from the pan and shred the mushrooms into thin pieces using two forks. Return the shredded mushrooms to the pan and add the BBQ sauce. Set aside.

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Find the complete article and many more in this issue of Vegan Food & Living Magazine - Easter - April 2020
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About Vegan Food & Living Magazine

In this issue you will find 75 plant-based recipes including fun and delicious Easter recipes. You will also find easy 5 ingredient recipes for quick midweek meals and 3 easy ways to cook jackfruit. This months nutrition SOS will help you thrive on a gluten-free vegan diet, guide you on how to stimulate muscle growth and answer your important questions about taking supplements. Philip Mansbridge tackles the subjects of how veganism impacts climate change, learn how to make snacks count by boosting your nutrition, and create your own herbal first aid kit!