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Enjoy with friends Something for the weekend

Fill your free days with good company and indulgent, great-tasting meals

Cheese scones

By Applewood Vegan (

Makes 5 | Prep 10 mins | Cook 15 mins | Calories 315 (per scone)

125g (1¼ cups) grated Applewood® Vegan cheese

225g (1¾ cups) self-raising flour

50g (¼ cup) margarine

a pinch of salt

1 tsp paprika

60ml (¼ cup) milk alternative, plus extra to brush

1 Preheat the oven to 200°C/Gas Mark 6.

2 Rub the flour and margarine together until they form a breadcrumb consistency.

3 Add the paprika, cheese and salt, and mix.

4 Form a well in the middle, add the milk and mix, adding a little water if needed.

5 Lightly flour a surface and roll out the dough to approximately 2cm (¾in) thick.

6 Cut out the scones with a medium cutter and place on an oven tray. Glaze the tops with the extra milk.

7 Bake in the oven for 15 minutes or until golden.

Sloppy Joe grilled cheese

By Everyday Vegan Food ( for Follow Your Heart (

Serves 2 | Prep 5 mins | Cook 10 mins | Calories 683 (per serving)

2 tsp oil

½ a white onion

350g (2 cups) vegan meat crumbles

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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.