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Digital Subscriptions > Vegan Food & Living Magazine > Sep-18 > Midweek

Midweek

Quick, tasty and nutritious food for when you’re busy

MEALS

Vengan Food & LIVING

Spicy potato and quinoa cakes
Grilled avocado Buddha bowl
Miso broccoli
Jackfruit puttanesca pasta

Spicy potato and quinoa cakes

By James Wythe from Healthy Living James (healthylivingjames.co.uk)

Makes 6 large cakes | Prep 20 mins | Cook 40 mins | Calories 205 (per cake)

850g (1lb 14oz) white potatoes

3 tbsp olive oil

2 garlic cloves, crushed

1 red onion, finely diced

1 tsp paprika

2 pinches of chilli flakes a squeeze of fresh lime a handful of chopped coriander

100g (3½oz) pre-cooked quinoa salt and pepper

FOR THE SAUCE (OPTIONAL)

3 heaped tbsp coconut yoghurt (I like to use a runny one)

½ a fresh chilli, deseeded and finely chopped juice of ½ a fresh lime a small handful of fresh coriander, chopped a pinch of salt and pepper

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

2 Roughly chop the potatoes (no peeling required) into cubes and place in boiling water with a couple pinches of salt for about 10-12 minutes.

3 Meanwhile, finely chop the red onion.

4 Heat a small pan with the olive oil, crushed garlic and red onion for a couple of minutes.

5 Add the paprika, chilli flakes, lime juice and fresh coriander to cook for a further couple of minutes.

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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!