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Something for the weekend

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

Thai peanut curry with veggies, tofu, and pineapple

By Karina Inkster

Serves 4 | Prep 15 mins | Cook 25 mins | Calories 893 (per serving)

2 tbsp olive or coconut oil

1 large onion, chopped

½ a 350g packet of extra firm tofu, cubed

720ml (3 cups) vegetable stock

1 tbsp red curry paste

(ensure it’s plant-based)

1 tbsp curry powder

125g (½ cup) natural peanut butter

2 large carrots, sliced

100g (1 cup) chopped green cabbage

300g (1½ cups) diced pineapple, fresh or tinned

260g (1½ cups, florets) broccoli, chopped into

2.5cm (1in) florets

2 bay leaves

½ tsp ground black pepper

1 tin (425ml (1¾ cups)) of coconut milk

25g (1 cup) fresh basil, chopped

400g (2 cups) cooked jasmine or brown rice

1 In a large saucepan over medium heat, cook the onion in oil for 3-5 minutes, until turning translucent.

2 Add the tofu and cook for another 2-3 minutes.

3 Add the vegetable stock, curry paste, curry powder and peanut butter. Stir to ensure the curry paste and peanut butter distribute evenly.

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

Vegan cheese is the one thing that still divides opinions in the vegan community, so if you can't find one you like, try making your own! We've got plenty of delicious vegan cheese recipes to inspire you this issue, from authentic blue cheese to melting mozzarella sticks and smoked Cheddar. You have to try them! Also this issue, we reveal how to take the classic Mac n Cheese to the next level, share posh takes on potatoes and reveal how to cook some of high street chain Wagamama's best vegan dishes. If that's not enough, we share top tips for starting off on a zero waste journey, show how to use up your food waste and reveal easy ways to better self-care. Plus we have part 2 in our Remarkable Women on the Frontline for Animals series.