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Pocketmags Digital Magazines
Pocketmags Digital Magazines


Sophia DeSantis creates big flavours and big bites that you can really get your teeth into

Cauliflower ‘fish’ burger

This simple and flavourful burger with a lemon tang is a whole food, plant-based way to feed that fish sandwich craving. It’s topped with the creamiest dill sauce you’ve ever had. A one-stop meal to get in all you need!

By Sophia DeSantis Makes4-5burgers | Prep15 minsplus chilling | Cook30 mins| Calories510(per burger)

300g (10½oz) cooked or tinned chickpeas, drained and rinsed (reserve the liquid – aquafaba)

350g (12oz) chopped cauliflower

3 tbsp ground almonds

3 tbsp cornflour

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

Easter is nearly upon us so it's time to take your vegan treat making skills to the next level with our delicious Easter recipes. With everything from filled Easter eggs to pineapple hot cross buns you'll find something to tempt even the fussiest eater. Also this issue we show you how to taste chocolate properly, cook delicious midweek meals in under 15 minutes, cook up a vegan gourmet feast, and truly pimp your burgers. Also this issue we have a free magazine packed with Gaz Oakley of Avant Garde Vegan's recipes from his new book Vegan 100. Give them a try today!