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Food on the go

Whether you’re looking for a tasty breakfast to take to work or more exciting lunch and picnic options, we’ve got plenty to inspire…

Sausage rolls with sweet potato and caramelised onion

By Bo’s Kitchen (

Makes 20-30 sausage rolls | Prep 20 mins | Cook 1 hr 10 mins | Calories 188 (per sausage roll)


1 tin of kidney beans

2 tbsp tomato purée

3 tbsp soy sauce

450ml (16floz) vegetable stock

50g (1¾oz) nutritional yeast

1 tsp garlic powder

2 tsp smoked paprika

2 tsp oregano

3 sprigs of fresh thyme

½ tsp each of salt and pepper

360g (12½oz) vital wheat gluten

1 baked sweet potato, flesh only


3 red onions, sliced

3 tbsp olive oil

2 tbsp coconut sugar (or regular brown sugar)

1 tbsp balsamic vinegar


1 block of vegan puffpastry

60ml (2floz) aquafaba/ plant milk

sesame seeds (optional)

1 Blend the kidney beans, tomato purée and soy sauce together in a food processor until smooth.

2 In a large bowl, add the kidney bean mix, vegetable stock, nutritional yeast, spices and herbs. Stir to combine, then add the vital wheat gluten. Stir the mixture well, then knead for 4-5 minutes to bring it together into a dough.

3 Heat up a pan of water to a gentle simmer and place a steamer over the top. Cut out squares of aluminium foil in 15x15cm (6x6in) pieces. Take 2 tbsp pieces of dough and roll into rough sausage shapes. Place in a square of foil and roll up tightly, twisting at the ends to seal. Steam the sausages for 40 minutes, until they feel firm. Remove from the heat.

4 Prepare the caramelised onion by adding olive oil to a frying pan over a medium heat. Add in the onions and cook for 15 minutes, stirring regularly. Add in the coconut sugar and balsamic and cook for another 10 minutes, until sticky and caramelised.

5 In a blender, add 400g (14oz) of the sausages and the baked sweet potato flesh. Blend briefly until it forms ‘sausage meat’.

6 Preheat the oven to 200°C/Gas Mark 6. Roll out the puffpastry to a large rectangle on a floured surface. Cut in half lengthways and add ‘sausage meat’ along the middle of each strip. Add over a thin layer of caramelised onions. Brush one length with aquafaba or plant milk and fold over, using a fork to seal the edges.

7 Slice into 2.5cm (1in) pieces and brush with a little more aquafaba/plant milk and sprinkle with sesame seeds if using. Bake in the oven for 25 minutes until golden and puffed up.

White bean, sweetcorn and carrot salad with tomato herb dressing

By Viva!’s Vegan Recipe Club (

Serves 2 | Prep 10 mins | Cook none | Calories 432 (per serving)

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About Vegan Food & Living Magazine

Find yourself stuck in a rut when it comes to lunchtime ideas or breakfast on the hop? What you need is the May issue of Vegan Food & Living, which is packed with delicious recipes for food on the go, from tasty picnic options to easy lunches. Also this issue, we reveal how to get your kids eating more veg, share budget recipes which you can whip up for just £1 per portion and perfect our patisserie making skills. If that's not enough, we also show you how to plan a zero-waste vegan wedding, share top tips for cutting down on your plastic usage, and explore why more men aren't vegan. Find all this and much more in the May issue of Vegan Food & Living