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Lunchtime RECIPES

Spruce up your midday meals with a touch of colour…


Sweet potato, spinach and tomato baked flan

By Joanne Wood from The Balanced Kitchen ( Serves6| Prep20 mins| Cook30 mins| Calories644(per serving)


800g (1lb 12oz) sweet potato, peeled, diced

1 onion, diced a handful of spinach

1 tin of cannellini beans, rinsed and drained

1 tsp parsley

1 tsp thyme

1 tsp chives

1 tsp tarragon

1 tsp dried garlic granules a pinch of sea salt and pepper

200g (7oz) baby tomatoes, washed and halved


140g (5oz) almonds

100g (3½oz) oats

115g (4oz) walnuts

1 tsp arrowroot powder

2 tbsp ground flaxseed

1 tbsp dried herbs

2 tbsp olive oil

115ml (4floz) water

1 For the filling, steam the sweet potatoes until they are soft enough to mash, 15 minutes.

2 Fry the onion in a frying pan with a dash of oil until soft.

3 For the base, place the almonds, oats, walnuts, arrowroot powder, ground flaxseed and dried herbs into a food processor and blitz until you have a grain-like consistency.

4 Transfer the ingredients to a bowl, add the oil and water and then combine until the mixture is a sticky, crumb consistency.

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Find the complete article and many more in this issue of Vegan Food & Living Magazine - Jun-18
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About Vegan Food & Living Magazine

Need to get your family to eat more veg? Why not try sneaking it into delicious vegan cakes and bakes? In the June issue of Vegan Food & Living we've got a range of delicious hidden veg cake recipes that your family will love! Also this issue we get together with the hottest vegan male chefs of the moment - Bosh!, Wicked Healthy and The Happy Pear, to find their favourite family friendly recipes, plus we share the perfect three-course Sunday lunch. This issue also has a fantastic Cruelty-Free Beauty focus with an exclusive interview with Kat Von D, a focus on cruelty-free makeup, make your own skincare, the best vegan treatments for your hair and what to eat to feed your skin. Download your copy today!