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Digital Subscriptions > Vegan Food & Living Magazine > Sep-18 > On-the-go! Lunchtime

On-the-go! Lunchtime

Spruce up your midday meals with a touch of colour…

RECIPES

Herby Persian bean soup

By Niki Webster from Rebel Recipes (www.rebelrecipes.com)

Serves 4 | Prep 10 mins | Cook 40 mins | Calories 447 (per serving)

FOR THE SOUP

1 tbsp olive oil

1 red onion, sliced

4 garlic cloves, sliced

1 tsp sea salt a big twist of black pepper

2 tsp turmeric

1.35 litres (48floz) veg stock

200g (7oz) red lentils, rinsed

2 spring onions, chopped

100g (3½oz) spinach, chopped

1 tin of chickpeas, drained

1 tin of red kidney beans, drained

1½ tsp dried mint juice of ½ a lemon extra salt/pepper, to taste

TO SERVE

A dollop of vegan yoghurt vegan pesto croutons

FOR THE CROUTONS

2 big slices of slightly stale fresh bread of choice

1-2 tbsp olive oil a big pinch of sea salt

1 For the croutons, preheat the oven to 180°C/Gas Mark 4.

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About Vegan Food & Living Magazine

There's no doubt that vegan street food is taking the world by storm, so this issue we celebrate it in all its glory. From Gaz Oakley's fully loaded burritos to sweet potato nachos and hoisin mushroom steam buns, we've a host of recipes that make the most of the world's best flavours and colours. Also this issue, we cook up a tapas feast, reveal how to make your own vegan cheese and share our favourite homemade ice cream recipes. We also focus on calcium to reveal the top plant sources and share the ultimate calcium-rich meal plan. Plus settle down for a watch party with the best documentaries that will make non-vegans rethink their values and share top tips for embracing mindfulness this autumn. Download your issue today!