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15th January 2019

Veganuary – The Big Challenge!

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Inspiring people to try vegan – Sweet Potato, Butternut Squash and Rosemary Wellington with Beetroot Mash

Whilst Sutton and Sons, a traditional chip shop in Hackney, has introduced an all-vegan battered fish made from banana blossom (the leaves of the hanging part of the banana plant), SQF have developed a Sweet Potato, Butternut Squash and Rosemary Wellington with Beetroot Mash  recipe to celebrate Veganuary.
The recipe uses standard SQF products, and is a colourful, tasty inclusion on any vegan’s menu – even if just for January!

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