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On-the-go! Lunchtime RECIPES

Spruce up your midday meals with a touch of colour…

Roasted squash salad with white beans, breadcrumbs, and preserved lemon

By Aran Goyoaga

Serves 6 | Prep 20 mins plus soaking | Cook 1 hr 20 mins | Calories 330 (per serving)

170g (1 cup) dried cannellini beans

1 head of garlic, halved crosswise

1 bay leaf

1kg (6 cups) butternut squash, seeded and sliced

½ a red onion, sliced 5mm

(¼in) thick

2 garlic cloves, peeled

4 tbsp extra-virgin olive oil, divided

1 tsp kosher salt

1 tsp freshly ground black pepper

1 tsp ground cumin

½ tsp sumac (optional)

¼-½ tsp cayenne or piment d’espelette

2 slices of stale sourdough boules or bread of choice

2 tbsp finely chopped preserved lemon rind

1 tbsp finely chopped Italian parsley

1 tbsp red wine vinegar microgreens or sprouts, to garnish (optional)

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Find the complete article and many more in this issue of Vegan Food & Living Magazine - One Pot Feb 2020
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About Vegan Food & Living Magazine

In the February issue of Vegan Food & Living you will find 75 plant-based recipes including easy one pot meals for no-fuss comfort cooking, delicious weekend recipes to share with your friends, and pizzas you can make from scratch. Find out which products our panel thought were the best in our Vegan Food & Living Product Awards, learn to cook healthy midweek meals with BOSH! and get the best vegan baking hacks from Sara Kidd. Read the inspiring stories about the struggles and resolutions on the path to veganism and learn what you should be eating for a healthier gut from College of Naturopathic Medicine lecturer, Gemma Hurditch. Charlotte Willis also investigates what the vegan community can do about revert-vegans and how to react if your loved one stops being vegan.