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Enjoy with friends Something for the weekend

Family time and plenty of good food – the two ingredients you need for the perfect lazy weekend...

Combine the still-warm vegeta bles and cashews wit h t he chopped spring oni on

Broccoli, cauliflower and cashew tempura with citrus-miso-rum glaze

By Michelle Rousseau and Suzanne Rousseau Serves4| Prep15 mins| Cook15 mins| Calories797(per serving)


60ml (2floz) sake or sherry

60ml (2floz) dark rum

3 tbsp white or yellow miso paste

115ml (4floz) orange juice

2 tbsp chopped coriander

1 tbsp brown sugar

2 tsp dark sesame oil


900ml (32floz) coconut oil or vegetable oil

175g (6oz) plain flour

2 tbsp cornflour ½ tsp baking powder ¼ tsp salt

1 tin of refrigerated coconut milk

350g (12oz) broccoli florets

150g (5¼oz) cauliflower florets

150g (5¼oz) raw cashews

25g (1oz) chopped spring onion

1 For the miso glaze, combine the sake and rum in a small saucepan, and bring to a boil over high heat. Boil for about 40 seconds or until the liquid is reduced by half, being careful to avoid reducing it too much. Reduce the heat to low, and whisk in the miso paste, orange juice, coriander and brown sugar. Continue whisking over low heat without letting the mixture boil. When the sugar has dissolved, remove from the heat and whisk in the sesame oil, then allow the mixture to cool.

2 Heat the coconut oil in a deep-fryer or a wok to about 180°C/350°F.

3 To make the tempura batter, mix together the flour, cornflour, baking powder and salt; stir in the cold coconut milk until just combined. Don’t overmix, a few lumps are okay.

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Find the complete article and many more in this issue of Vegan Food & Living Magazine - Feb 2019
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About Vegan Food & Living Magazine

In the mood for a warming one pot? We've got plenty of delicious vegan options waiting for you in the February issue of Vegan Food & Living. Also this issue, we reveal how to take your new lifestyle into February and beyond for anyone who has been doing Veganuary, plus we show you how Bento boxes can transform your lunches. If that's not enough, you can discover how to reduce your food waste, uncover the truth behind the B vitamins and whip up a Friday night fakeaway. Plus check out the hot new vegan fabrics set to hit the high street and explore the common misconceptions of being vegan.