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Hetty Lui McKinnon’s vegan version of the Lao dish is vibrant, punchy and meaty, thanks to the crumbled extra-firm tofu.

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Preheat the oven to 180C fan bake. Arrange the sausages, capsicum, onion, kūmara, garlic and sage leaves in a large roasting tray. Mix together the olive oil, balsamic vinegar, fennel seeds and salt ...