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ON THE pulse

Pulses are often at the heart of great vegan dishes and you’ll love these three

Lentil, courgette, and cherry tomato sloppy Joes

In my book Eat Your Vegetables, I wrote about how I don’t use much mock meat, preferring to cook – and eat – vegetables. But I conceded that when it came to a sloppy Joe, chorizo-spiced seitan was a good fit. Now I say to my 2013 self: what were you thinking, when you have lentils waiting to enrich a sauce with protein and earthy goodness? I also know what not to change, namely, the textural interest that courgette and cherry tomatoes bring and the zing of sour pickles.

By Joe Yonan

Serves 6 | Prep 15 mins | Cook 20 mins | Calories 333 (per serving)

2 tbsp extra-virgin olive oil

1 yellow onion, chopped

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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.