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On-the-go! Lunchtime RECIPES

Spruce up your midday meals with a touch of colour…

Spicy kohlrabi slaw with chilli lime dressing

By Steven Seighman from The Nut-Free Vegan (

Serves 4 | Prep 10 mins | Cook none | Calories 167 (per serving)

60ml (2floz) olive oil

juice from 2 limes

1 tbsp agave

1 garlic clove, minced

½ tsp cumin

1 tsp chilli powder

¼ tsp salt

150g (5oz) kohlrabi, cut into matchsticks

100g (3½oz) purple cabbage, sliced thin

1 Fresno pepper (or jalapeño), sliced thin

15g (½oz) coriander, chopped

1 Mix the oil, lime juice, agave, garlic, cumin, chilli powder and salt together in a large bowl.

2 Add in the remaining ingredients and toss to coat. Serve right away or store, refrigerated, for up to 3 days.

Mediterranean grilled tofu wraps

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About Vegan Food & Living Magazine

This month we've got our finger on the pulse with an issue dedicated to nutritious beans, peas and legumes. If you're looking for some hearty recipes that make pulses the star of the show, look no further. Also this issue we show you how to whip up a Middle Eastern meal for friends, indulge in the ultimate vegan gourmet feast and reveal how to replicate the Unicorn Food Instagram trend. Plus take a look at vegan female health issues, discover 10 steps to a minimalist lifestyle and try your hand at sprouting. Download the issue now!