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Versatile vegetable wombok is the star ingredient of these delicious Chinese-inspired cabbage rolls. With a sweet and sour flavour and filled with brown rice, these make a great vegan side dish, or light meal.
This lighter, dairy-free take on a classic butter chicken is from Bryony and Harry Lancaster’s new cookbook Egg of the Universe. They prefer to make the dish using ghee, but if you need to be strictly dairy-free, use coconut oil instead. Yes, this dish is different to the original but it’s still great, and even better after a day or two, so feel free to make it in advance. It also pays to start this recipe a day ahead to soak the cashews and the rice, if you like.
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