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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…

Steamed dim sum with vegetables and dips

By Jane Ashley Serves4| Prep25 mins| Cook25 mins| Calories729(per serving)


3 garlic cloves, finely sliced

2.5cm (1in) root ginger, grated

½ a bunch of fresh coriander, chopped groundnut oil

150g (5oz) mushrooms, finely chopped

3 tbsp rice wine (or white wine) vinegar

3 tbsp sweet chilli sauce

3 tbsp soy sauce

3 spring onions, finely sliced

1 large carrot, grated

1 fresh chilli, finely sliced

1 tbsp sesame oil (or olive oil)


400ml (14floz) tin of coconut milk

500g (1lb 2oz) self-raising flour, plus extra for dusting a pinch of sea salt

2 tbsp sesame seeds (optional)


Hoisin sauce (optional) sweet chilli sauce

2-3 spring onions, cut in half and sliced lengthwise

¼ of a cucumber, deseeded and sliced lengthwise

1 On a medium-high heat, sauté the garlic, ginger and coriander with the groundnut oil in a large frying pan. Add the mushrooms and fry them for 5 more minutes.

2 Pour the vinegar, sweet chilli sauce and soy sauce into the pan and cook for a further 5 minutes, or until the mushrooms are begin to caramelise. Transfer to a bowl and stir in the spring onions, carrot, chilli and sesame oil and set aside.

3 For the bun dough, blend the coconut milk and flour with a good pinch of salt in a food processor, or beat them together in a bowl with a wooden spoon. Transfer the dough to a flour-dusted surface and roll it into a thick sausage. Cut it into 12 equal-sized pieces. Roll these into balls and then flatten them into rounds, roughly 5mm (¼in) thick.

4 To assemble, divide the mushroom mix equally between the 12 dough circles (you need about 1 tbsp filling per circle), making sure to leave a 2cm (¾in) gap around the edges. Bring up the sides and fold them around the filling, pinching the edges together to enclose it.

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About Vegan Food & Living Magazine

Easter is nearly upon us so it's time to take your vegan treat making skills to the next level with our delicious Easter recipes. With everything from filled Easter eggs to pineapple hot cross buns you'll find something to tempt even the fussiest eater. Also this issue we show you how to taste chocolate properly, cook delicious midweek meals in under 15 minutes, cook up a vegan gourmet feast, and truly pimp your burgers. Also this issue we have a free magazine packed with Gaz Oakley of Avant Garde Vegan's recipes from his new book Vegan 100. Give them a try today!