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Pocketmags Digital Magazines
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Pocketmags Digital Magazines

Breakfast RECIPES

Set yourself up for the rest of the day with a healthy and hearty jump start…

Brunch tacos

By Cassandra Bodzak

Serves 4 | Prep 25 mins | Cook 20 mins | Calories 844 (per serving)

FOR THE HASH BROWNS

4 sweet potatoes, peeled and cut into 2.5cm (1in) square chunks

1 white onion, diced

½ a red pepper, diced

½ a green pepper, diced

1 tbsp extra-virgin olive oil

2 tsp garlic powder

2 tsp onion powder

1 tsp salt

FOR THE GUACAMOLE

½ a red onion, diced

1 tbsp chopped coriander

2 ripe avocados, halved and pitted

1 mango, diced juice of ½ a lime

½ tsp salt

FOR THE TOFU SCRAMBLED EGGS

1 tbsp extra-virgin olive oil

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Find the complete article and many more in this issue of Vegan Food & Living Magazine - Aug 2019 - get baking!
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About Vegan Food & Living Magazine

Would you love to be a better vegan baker? Look no further as the August issue of Vegan Food & Living is here to help. It's packed with ideas for the perfect vegan afternoon tea from one brioche that can be made into both sweet and savoury treats to macarons, mini Swiss rolls, mini sandwiches and more. Also this issue we show you how to make your own cheese, get creative with tofu and try out raw recipes. Plus we have a selection of homemade ice creams that will mean you'll never go back to readymade once you've tried them. If that's not enough, we also share top tips for reducing your food waste, reveal how to give your diet a skin-friendly mot and check out slow living for busy people.