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Takeaway walk on the wild side with recipes hot from the streets and ready to satisfy any appetite

Sweet potato nachos with crispy onions

By Esther Clark

Serves 4-6 | Prep 35 mins | Cook 25-30 mins | Calories 712 (per serving)

500g (1lb 2oz) sweet potatoes, peeled and cut into 1cm (½in) cubes

1 tbsp olive oil

1 tsp ground cumin

1 tsp ground coriander

½ tsp hot chilli powder

100g (3½oz) unsalted cashew nuts

140ml (5floz) cashew or any other nut milk

2-3 tsp chipotle chilli paste

300ml (10floz) sunflower oil

1 large red onion, finely sliced into thin rounds

2 x 200g (7oz) bags of vegan tortilla chips

1-2 limes, quartered fine salt and black pepper salsa, to serve

1 Preheat the oven to 200°C/Gas Mark 6.

2 Place the sweet potato on a baking tray, add the olive oil, cumin, coriander and chilli powder and toss together before arranging the sweet potato cubes in a single layer. Season with salt and pepper and roast in the oven for 20-25 minutes or until tender.

3 Meanwhile, place the cashew nuts in a bowl of boiling water and leave to soak for 15 minutes. Drain and place in a blender or the small bowl of a food processor. Add the nut milk, 2 tsp chipotle chilli paste and ½ tsp salt and blitz until completely smooth. Taste the mixture: if you like it a little spicier, add more of the chipotle paste. Spoon into a bowl and set aside.

4 Line a baking tray with kitchen paper (paper towels). Pour the sunflower oil into a large, deep heavy-based saucepan and set over a medium heat. After around 10 minutes, bubbles should begin to rise to the surface; this means the oil is hot enough to fry in. In batches, fry the onions in the hot oil for 2-3 minutes or until just beginning to darken and curl up.

5 Remove with a slotted spoon and drain on the kitchen paper, then sprinkle over a little salt to keep them crisp.

6 Pile the tortilla chips onto a serving plate and top with the roasted sweet potato, drizzle over the cashew cream and spoon over the salsa. Finish with bundles of the crispy onions and squeeze over the limes to serve!

Ancho smoked tofu and mango tacos

By Esther Clark

Serves 4-6 | Prep 25 mins plus marinating | Cook 10 mins | Calories 395 (per serving)

2 x 200g (7oz) blocks of smoked tofu, cut into slices 1cm (½in) thick

1 tbsp ancho or standard medium chilli powder

2 tsp sweet smoked paprika

1 tsp ground cumin

2 tbsp olive oil

12 x 15cm (6in) soft corn tortillas

½ a small red cabbage, shredded

2 fresh green jalapeño peppers, sliced guacamole, to serve cholula or other chilli sauce, to serve (optional)


Flesh of 2 large ripe mangoes

1 small fresh red chilli, deseeded, finely chopped leaves of ½ a small bunch of coriander, shredded finely grated zest and juice of 1 large lime

1 In a large bowl, toss together the tofu, chilli powder, paprika and cumin. Cover and set aside for 30 minutes.

2 For the mango salsa, chop the mangoes into 2cm (¾in) cubes, place in a bowl and toss with the red chilli, coriander and lime zest and juice, then set aside.

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About Vegan Food & Living Magazine

There's no doubt that vegan street food is taking the world by storm, so this issue we celebrate it in all its glory. From Gaz Oakley's fully loaded burritos to sweet potato nachos and hoisin mushroom steam buns, we've a host of recipes that make the most of the world's best flavours and colours. Also this issue, we cook up a tapas feast, reveal how to make your own vegan cheese and share our favourite homemade ice cream recipes. We also focus on calcium to reveal the top plant sources and share the ultimate calcium-rich meal plan. Plus settle down for a watch party with the best documentaries that will make non-vegans rethink their values and share top tips for embracing mindfulness this autumn. Download your issue today!