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Midweek MEALS

End the day on a culinary high…
Street-style barbacoa burritos
Super green Thai curry
Sticky orange caulifl ower
Puy lentil and mushroom burgers

Rainbow lentil meatballs with arrabbiata sauce


Serves 4 | Prep 20 mins | Cook 30 mins | Calories 621 (per serving)

300g (10oz) cooked red lentils, thoroughly drained

85g (3oz) cooked brown lentils, thoroughly drained

3 tbsp aquafaba, lightly beaten

45g (1½oz) panko breadcrumbs

½ tsp garlic powder

1 tsp dried oregano

fi nely grated zest of 1 large lemon

¼ tsp ground cayenne pepper

400g (14oz) egg-free spaghetti

plant-based Parmesan cheese, to serve (optional)


2 tbsp olive oil

1 small onion, fi nely chopped

2 x 400g (14oz) tins of chopped tomatoes

1 tbsp crushed dried chillies

salt and freshly ground black pepper

1 Preheat the oven to 180°C/Gas Mark 4. Lightly oil a baking tray. In a large mixing bowl, combine the red lentils, brown lentils, aquafaba, breadcrumbs, garlic powder, oregano, lemon zest and cayenne.

2 With your hands, form about 1 tbsp of the lentil mixture into a meatball and place on the baking tray. Repeat with the remaining mixture. Bake for 25 minutes, rotating the meatballs halfway through.

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

The April issue of Vegan Food & Living is a true celebration of Easter, featuring recipes from homemade chocolate Easter eggs and cakes to savoury delights to enjoy on the day itself. Also this issue, we show you how to make vegan Brie and mozzarella in just 1 hour, cook up a Friday night curry and get creative with pulses. This issue we also reveal the winners of our very first Vegan Food & Living Awards, take a look at why plastic straws aren't actually the biggest danger to our oceans and explore the concept of what veganism means to you. Download the issue today