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On-the-go! Lunchtime RECIPES

Quick and simple ideas for a healthy midday meal…

Twisted Caesar

By Red Willow from

Serves 4 | Prep 5 mins | Cook 15 mins | Calories 652 (per serving)

1kg (2lb 3oz) baby salad potatoes

200g (7oz) tempeh maple bacon

250g (8¾oz) fine French beans, topped, tailed and halved

2 little gem lettuce, washed, drained and roughly chopped

2 tbsp vegan parmesan, grated

½ tbsp tarragon, chopped chilli flakes (optional)


30g (1oz) breadcrumbs

1 tsp dried parsley

1 tbsp olive or garlic oil salt and pepper


½ a small garlic clove

1 tin of cannellini beans

2 tbsp olive oil

2 tbsp cider vinegar

2 tbsp lime juice

1 tbsp almond milk

½ tbsp fresh tarragon salt and pepper

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

Planning a vegan bbq or picnic? Don't just rely on the basics you can pick up from the supermarket, whip up a true feast to impress with the help of the July issue of Vegan Food & Living. With ideas for everything from aubergine and tofu kebabs to cauli-rice maki rolls, leek, mushroom and 'blue cheese' quiche, and creamy potato salad, your friends won't believe their tastebuds. Also this issue, we show you how to create your own tempeh using just 3 ingredients, create some epic vegan street food and share everyday superfoods that can help balance hormones. If that's not enough, we explore if our avocado obsession is destroying the planet, reveal how a vegan diet can help reverse type 2 diabetes and take a look at why palm oil is so controversial.