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Pocketmags Digital Magazines
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Pocketmags Digital Magazines

On-the-go! Lunchtime RECIPES

Spruce up your midday meals with a touch of colour…

Roast vegetable, chickpea and rice salad with tahini dressing

By Niki Webster from Rebel Recipes (www.rebelrecipes.com)

Serves 4 | Prep 15 mins | Cook 1 hr | Calories 226 (per serving)

250g (9oz) cooked brown rice

165g (5¾oz) organic cooked chickpeas

1 courgette, chopped into slices

1 small aubergine, chopped into cubes

1 tsp olive oil a handful of fresh coriander a handful of fresh mint juice of ½ a lemon

½ tsp sea salt a twist of black pepper

2 tbsp sunflower seeds, toasted

FOR THE DRESSING

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Find the complete article and many more in this issue of Vegan Food & Living Magazine - Junk food - June 2019
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About Vegan Food & Living Magazine

In the mood for some vegan junk food? We've got the recipes to delight and inspire in the June issue of Vegan Food & Living, ranging from our tofish and chips cover star to pizza, mushroom, potato and leek pie and Biscoff cookie cups. Also this issue, we check out the wonders of watercress, cook up a feast on the barbecue and revel in pasta dishes under 500 calories. Also this issue, we explore whether non-vegan companies have a place in the vegan world, discover all about lab-grown meat, find out what should feature in the perfectly balanced vegan diet and embrace sustainable vegan fashion.