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Enjoy with friends Something for the weekend

Fill your free days with good company and indulgent, great-tasting meals

Smokey barbecue steaks

By Jack Daniel’s ( Makes4| Prep10 mins| Cook25 mins| Calories422(per steak)

130g (4½oz) tinned chickpeas, drained 1 tsp garlic powder 1 tsp onion powder ¼ tsp cumin ¼ tsp coriander powder ½ tsp oregano 2 tbsp soy sauce 110g (4oz) tomato puree 1 tsp paprika ¼ tsp black pepper 120ml (4floz) vegetable stock 263g (9¼oz) vital wheat gluten (available from Holland and Barrett or Amazon) 1 bottle of Jack Daniel’s® Full Flavour Smokey Barbecue Sauce serve with sweet potato fries and salad

1 Add the chickpeas, garlic powder, onion powder, cumin, coriander, oregano, soy sauce, tomato puree, paprika, black pepper, Jack Daniel’s® Full Flavour Smokey Barbecue Sauce and vegetable stock to a food processor and process until well mixed.

2 Transfer to a mixing bowl and add the vital wheat gluten. Stir briefly and then get in there with your hands, mixing it into a dough. Knead the dough for around 2 minutes. Divide into four pieces and shape into steaks.

3 Wrap the steaks individually in foil and steam over a basket for 20 minutes.

4 Once steamed, place on a baking tray and brush with more sauce. Coat them well.

5 Heat a frying pan with a little olive oil and fry the steaks over a moderate heat until golden and caramelised. Keep brushing with glaze to build up a nice sticky coating.

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

The rise in street food in the UK has been a revelation for us all, exposing us to new flavours and dishes from around the globe and thankfully there are some incredible vegan options. In the September issue of Vegan Food & Living we help you to cook up some of the best, including Gaz Oakley's 15-minute nasi goreng, which will quickly become a go-to favourite! Also this issue, we experiment with dishes from Italy and the Caribbean, whip up a selection of dishes that are ready in 30 minutes and cheaper than a takeaway, and sneak our favourite vegetables into some tasty bakes. We have part 1 of a new series starting in this issue too, called Women on the front-line of animal advocacy. This month we meet 3 inspirational characters who founded animal sanctuaries. If that's not enough, we reveal all about cruelty-free beauty, find the best eco-cities to live in around the world and find out why you need fibre in your diet and how to get enough of it.