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Sweet treats! Dessert RECIPES

Let your sweet tooth do the talking and prepare delectable desserts to die for…

Chocolate banana glutenfree bread pudding

By Vega (

Serves 6 | Prep 15 mins plus chilling | Cook 55 mins | Calories 445 (per serving)

200g (7oz) vegan sourdough bread (regular or gluten-free), cut into cubes

1 frozen banana

396g (14oz) soft tofu

300g (10½oz) coconut milk (or unsweetened plant-based drink)

60ml (2fl oz) maple syrup

2 tbsp vanilla extract a pinch of salt

2 bananas, sliced

100g (3½oz) vegan dark chocolate

1 Preheat the oven to 180ºC/Gas Mark 4 and toast the bread cubes until thoroughly dry.

2 In a blender, make your own plant-based custard by puréeing the frozen banana and tofu until smooth. Add in the coconut milk, maple syrup, vanilla and salt.

3 Toss the cubed bread with the blended custard. Let sit for 10 minutes.

4 Layer the bread with sliced banana and chocolate in a casserole dish. Pour any remaining custard on top.

5 Bake for 45 minutes or until browned and the custard is set. Let it cool and then refrigerate.

6 Serve with coconut whipped cream or a plant-based alternative to ice cream.

Rosemary gluten-free shortbread

By Vega (

Serves 6 | Prep 10 mins | Cook 40 mins | Calories 296 (per serving)

150g (5¼oz) plain wholewheat flour or gluten-free plain flour

60g (2oz) icing sugar, plus extra for decorating

1 tbsp fresh or dried rosemary finely grated zest of

2 lemons

125ml (4½fl oz) olive oil

1 Preheat the oven to 160°C/Gas Mark 3.

2 In a food processor, combine the flour, sugar, rosemary and lemon zest. Pulse until the rosemary is finely chopped.

3 Add in the olive oil and pulse a few times just to combine. The dough should be crumbly rather than smooth. If the dough is smooth, add 1 tbsp more flour at a time until the dough becomes crumbly.

4 Transfer the crumbly dough into an ungreased 20x20cm (8x8in) square cake tin. Press flat and prick all over the top with a fork.

5 Bake for 30-40 minutes or until golden brown. Let cool in the cake tin for 15 minutes.

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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.