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Pocketmags Digital Magazines
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Pocketmags Digital Magazines

FRESH ON THE BBQ

Enjoy a meat-free feast with this selection of bbq treats just perfect for the summer

Hasselback potatoes with herb quark & tomato confit

Get ready! These will be the best potatoes and tomatoes you’ve ever tasted. Are we exaggerating? Try them – we’re eager to know what you think!

By Nadine Horn and Jörg Mayer

Makes 4 | Prep 10 mins | Cook 75-80 mins | Calories 474 (per serving)

FOR THE POTATOES

4 large potatoes

4 slices of flavoured vegan butter

FOR THE TOMATO CONFIT

200g (7oz) small, fragrant tomatoes

READ MORE
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Find the complete article and many more in this issue of Vegan Food & Living Magazine - Vegan barbecue special - Jul 2019
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About Vegan Food & Living Magazine

Planning a vegan bbq or picnic? Don't just rely on the basics you can pick up from the supermarket, whip up a true feast to impress with the help of the July issue of Vegan Food & Living. With ideas for everything from aubergine and tofu kebabs to cauli-rice maki rolls, leek, mushroom and 'blue cheese' quiche, and creamy potato salad, your friends won't believe their tastebuds. Also this issue, we show you how to create your own tempeh using just 3 ingredients, create some epic vegan street food and share everyday superfoods that can help balance hormones. If that's not enough, we explore if our avocado obsession is destroying the planet, reveal how a vegan diet can help reverse type 2 diabetes and take a look at why palm oil is so controversial.