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Cook with just 5 ingredients

Healthy vegan food doesn't have to be complicated and time consuming to taste delicious, as Katy Beskow’s recipes prove

Baked sweet potato enchiladas

This Mexican classic is full of authentic flavour, with sweet potatoes and green pepper. The recipe also serves as a base that you can vary by adding other ingredients, including red kidney beans, vegan cheese, onions and even grated dark chocolate (ensure it’s dairy free)! I like to serve this with a sweetcorn salad.

By Katy Beskow Serves4| Prep10 mins| Cook1 hr| Calories494(per serving)

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Find the complete article and many more in this issue of Vegan Food & Living Magazine - Eat Healthy - Jan 2020
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About Vegan Food & Living Magazine

After all the overindulgence of Christmas, it's time to start thinking about a fresher approach to cooking and we have plenty of vegan recipes to inspire in the January issue of Vegan Food & Living. From the cauliflower kung pao on the cover to chickpea curry, bean feast chilli and lentil moussaka, we've got plenty to tempt you. Also this issue, we've got comfort food from Dirty Vegan Matt Pritchard, a Chinese feast you can whip up for just £1 a portion, show-stopping bakes that will truly impress and easy mid-week dinners. Plus we reveal how you can coach a friend through Veganuary, how to cope if you're the only vegan in the office and share 10 steps to a happier you in 2020. This issue, to celebrate Veganuary, we also have a free guide to Veganuary with a 7 day meal plan, the best supermarket buys, easy swaps and meals requiring just 5 ingredients. Don't miss out, download the issue today!