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On-the-go! Lunchtime RECIPES

Spruce up your midday meals with a touch of colour…

Cheesy toast with caramelised balsamic onions

By Niki Webster from Rebel Recipes (

Serves 10-12 | Prep 30 mins plus soaking | Cook 30 mins | Calories 206 (per serving)


3 red onions, sliced into long strips

3 tbsp olive oil

2 tbsp balsamic glaze

1 tsp vegan

Worcestershire sauce

a pinch of sea salt


200g (11⁄3 cups) cashews soaked in water for 2-3 hours until soft

1 tbsp vegan butter

1 tbsp gram flour

100ml (½ cup) plantbased milk

4 tbsp nutritional yeast

1 tbsp apple cider vinegar

1 tsp Dijon mustard

1 tsp garlic powder

a squeeze of lemon juice

a big pinch of sea salt

a twist of black pepper

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Find the complete article and many more in this issue of Vegan Food & Living Magazine - The Italian issue (March 2020)
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About Vegan Food & Living Magazine

In this issue of Vegan Food & Living you will find delicious Italian recipes that will allow you be get creative with vegan pizzas, pasta and risotto. Discover how to make your home more eco-friendly with our guide on how to live more sustainably and Sascha Camilla explores how eco-friendly faux fur is and how it measures up to the real thing. Learn to cook the perfect Sunday lunch that is suitable for the whole family with our guide to cooking five gluten-free dishes. Cook the perfect oriental dinner with our Taste of Japan recipes from Tim Anderson or make your favourite Chinese takeaway dishes in your own kitchen with recipes from Kwoklyn Wan.