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Indulge in an epic vegan feast with Dustin Harder’s fabulous street food recipes, from tacos to churros and more

Sweet Thai peanut cauliflower tacos

Enjoy these meatless tacos any day of the week; the combination of savoury and sweet paired with crispy cauliflower is also a win-win at any party. This is my husband, David’s, absolute favourite recipe in the book, and he has tried them all!

By Dustin Harder

Serves 4 | Prep 20 mins | Cook 35 mins | Calories 863 (per serving)


1 batch of sweet Thai chilli sauce (see below right)

65g (2¼oz) creamy peanut butter


Rapeseed oil

125g (4½oz) plain flour

140g (5oz) stone-ground yellow cornmeal or polenta

32g (1oz) cornstarch

1 tsp sea salt

½ tsp black pepper

355ml (12½fl oz) seltzer water

1 head of cauliflower, cut into tiny florets


8 small soft tacos/tortillas,

15cm (6in), warmed

110g (3¾oz) shredded carrots

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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.