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Digital Subscriptions > Simply Vegan > Jul 2019 > HELLO, SUMMER!


Wow family and friends with this selection of al fresco bites and dairy-free desserts. Plant food never looked so good…

Spiced Aubergine Ffflatbreads

INGREDIENTS For the dough

• 400g (14oz) white organic flour

• ¼ tsp sea salt

• 1 tsp quick yeast

• 1 tsp sugar

• 2 tbsp olive oil

• 350ml (11¾l oz) luke warm water

For the aubergine illing

• 1 onion, finely chopped

• 1 tbsp olive oil

• 2 garlic cloves, finely chopped

• 1 tsp cumin seeds

• ½ tsp smoked paprika

• ½ tsp cinnamon

• ½ chilli lakes

• 1 medium aubergine, cut into small cubes

• 3 tomatoes, chopped

• ½ tsp sea salt

• pinch of sumac

• large handful of mint,

roughly chopped

For the coconut mint dip

• 3 tbsp coconut yoghurt

• juice of ½ a lemon

• 1 tbsp olive oil

• 1 garlic clove, grated

• big pinch of sea salt

• 4 tbsp fresh mint, chopped


1 Pre-heat the oven to 200°C/Gas Mark 6.

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About Simply Vegan

Help your planet by going vegan this summer! Our July issue shows you how with quick and easy plant-based dishes to enjoy al fresco plus advice from the experts on nutrition and health. Already vegan? You'll love our delicious midweek meals, eco travel tips and zero waste beauty guide. We also talk to animal sanctuary owner Mark Eaton, review the latest vegan ready meals and show you where to shop for leather-free sandals this season. Being vegan has never been easier!