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Midweek MEALS

End the day on a culinary high…
Pumpkin and rice cakes with lemon sauce P56
Puffpot pie P53
Sweet potato gnocchi P56
Sweet potato tacos with black bean pineapple salsa P55

Cajun spiced broccoli bites

By Richard Church (

Makes about 25 | Prep 20 mins plus infusing | Cook 6-8 mins per batch | Calories 59 (per broccoli bite)


200g (7oz) gram flour

2 tsp salt

¼ tsp black pepper

1 tsp baking powder

2 tsp dark, mild chilli powder

1½ tsp Cajun spice mix

1 tsp dried oregano

3 heaped tbsp vegan natural yoghurt

juice and finely grated zest of 1 lemon

2 tbsp nutritional yeast

3 tbsp tomato purée

250ml (9floz) cold water


3 fresh heads of broccoli, cut into florets and soaked in enough cold water to submerge them

about 200g (7oz) gram flour for dusting enough sunflower or vegetable oil for deep-frying

1 For the batter, put all the ingredients in a large bowl and either whisk or blend until completely smooth. If the batter seems too thick, you can add a little more water. Allow about 30 minutes for the flavours to infuse.

2 Now set up your three bowls. Have your water-soaked broccoli on the left, a bowl with the 200g (7oz) gram flour in the middle and the batter on the right.

3 Fill a saucepan no more than half full with the oil and bring it up to temperature. Check when it’s ready to fry by dropping a little bit of the batter into it. The oil will bubble and the batter floats straight away.

4 When it’s ready, take about 6-8 heads of broccoli from the water on the left and dip them straight into the gram flour. Shake the bowl to cover the broccoli and then drop the heads into the batter, making sure to shake offthe excess flour first. Once the broccoli heads are fully coated, take the batter bowl over to the hot oil and gently place each head into the oil, one at a time. Allow to fry for about 30 seconds, then gently stir with a slotted spoon to separate any that have stuck together. Fry for 6-8 minutes, until golden brown, but not burnt.

5 Use the slotted spoon to transfer the cooked bites onto a baking tray and transfer them to a low oven to keep warm. Continue this process until all the broccoli has been used up. Serve immediately

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Find the complete article and many more in this issue of Vegan Food & Living Magazine - Food on the Go - May 2019
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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