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Midweek MEALS

Quick, tasty and nutritious food for when you’re busy

Vegan Food & LIVING

Beetroot, mint and chilli burgers P71
Seedy carrot and sage roast P71
Double tomato and lentil-stuffed peppers P70
Dahl-ing P72

Spaghetti with black bean walnut vegballs

By Maya Sozer

Serves 4 | Prep 25 mins | Cook 25 mins | Calories 777 (per serving)


455g (1lb) gluten-free spaghetti


½ a red onion

2 garlic cloves

30g (1oz) chopped fresh parsley

425g (15oz) tin of black beans, drained and rinsed

128g (4½oz) cooked brown rice

70g (2½oz) chopped Portobello mushrooms

1 tsp dried thyme

1 tsp dried oregano

1 tsp ground cumin salt and freshly ground black pepper

60g (2oz) gluten-free vegan breadcrumbs

55g (2oz) walnut pieces

olive oil, for frying


1 tbsp olive oil

1 bay leaf

425g (15oz) tin of tomato sauce/passata

1 tbsp tomato puree

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Find the complete article and many more in this issue of Vegan Food & Living Magazine - April 2018
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About Vegan Food & Living Magazine

Are you a vegan that's cooking on a budget? This issue is for you! The April edition is packed with dishes that compromise on the cost rather than the flavour. Also, we check out the history of plant milk, get creative with tacos, have fun foraging and discover the top 10 ingredients with medicinal benefits. We've also increased the number of pages in this issue to 132, so there are even more great features for you to check out, including our special eco section. Here you can find out what happens to your waste, we reveal the best way to cut down on plastic and share seven easy eco swaps you can make today. Plus this issue comes with a free meal planner wall chart.