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VeganFood ALIVING Mi dwe e k MEALS

End the day on a culinary high…
10-minute peanut butter curry P58
Banging bhaji burger P58
Garden focaccia P64
Cauliflower curry P62

Banging bhaji burger

By James Wythe from Healthy Living James ( Serves4| Prep10 mins| Cook5 mins| Calories132(per serving)

1 courgette (zucchini), grated

1 large red onion, thinly sliced into strips

2 tsp paprika

2 tsp ground coriander

1 tsp chilli flakes

75g (1 cup) gram flour (aka chickpea or besan flour) juice of 1 lime

2 tbsp water a large pinch of salt

500ml (2 cups) cooking oil (optional) – I use sunflower

1 Heat the cooking oil in a small but deep pot – aim for 7.5cm (3in) depth of oil. Skip this step if you want to cook in less oil (see tip), but they won’t come out as crunchy.

2 In a large mixing bowl, grate the courgette, add in the sliced onion, paprika, coriander, chilli flakes, lime juice, gram flour and water and mix. In your hands, shape the mix into burger shapes.

3 Test the oil is the right temperature by dipping a wooden spoon inside, if it bubbles around the spoon, the oil is ready to use. Carefully place two burgers at a time into the oil to fry, for about 2 minutes until golden and crispy. Remove and place onto kitchen roll and dab off any excess oil.

4 Place into a burger bun and serve with lettuce. You could always use my cooling tzatziki (see my website) as a dipping sauce.

TIP To cook with less oil, simply heat a frying pan with a little oil and fry the bhajis on either side until golden (note: they won’t come out as crispy) or you could try baking in the oven

10-minute peanut butter curry

By James Wythe from Healthy Living James ( Serves4| Prep5 mins| Cook10 mins| Calories565(per serving)

2 tbsp oil

2 large garlic cloves, crushed

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Find the complete article and many more in this issue of Vegan Food & Living Magazine - Eat Healthy - Jan 2020
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About Vegan Food & Living Magazine

After all the overindulgence of Christmas, it's time to start thinking about a fresher approach to cooking and we have plenty of vegan recipes to inspire in the January issue of Vegan Food & Living. From the cauliflower kung pao on the cover to chickpea curry, bean feast chilli and lentil moussaka, we've got plenty to tempt you. Also this issue, we've got comfort food from Dirty Vegan Matt Pritchard, a Chinese feast you can whip up for just £1 a portion, show-stopping bakes that will truly impress and easy mid-week dinners. Plus we reveal how you can coach a friend through Veganuary, how to cope if you're the only vegan in the office and share 10 steps to a happier you in 2020. This issue, to celebrate Veganuary, we also have a free guide to Veganuary with a 7 day meal plan, the best supermarket buys, easy swaps and meals requiring just 5 ingredients. Don't miss out, download the issue today!