Thai Vegan Cooking Together – Recipes
Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your evening and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas.
Vegan Pomelo Salad
Ingredients: Serves 2
- 250g fresh pomelo segments
- 100g Jackfruit
- 4 tablespoon toasted shredded coconut
- 2 tablespoons toasted peanuts
- 3 tablespoon fried crispy shallots
- 3 fried chillis whole
- 2 tablespoons of vegetable oil
- 4 kaffir lime leaves finely shredded
For the dressing:
- 2 large dry chilies
- 1 1/2 tablespoons thinly sliced garlic
- 3 tablespoons of sliced shallot
- 2 tablespoons tamarind rind
- 2 tablespoons vegan soya sauce
- 3 tablespoons sugar
Method
- 1. Start with the dressing by cutting the dried chillies into small pieces
- 2. Toss in a hot pan the dried chillies, garlic & shallots until aromatic. Then crush together in a pestle & mortar to make a paste like consistency.
- 3. Put paste in a pan with sugar, soya & tamarind and bring to the heat. Set aside to cool. This is your dressing.
- 4. Combine the pomelo, jackfruit and other ingredients in a large bowl. Mix in the dressing and serve.
Panang Mushroom & Bean Curd Curry
Ingredients – Serves 2
- 280g bean curd
- 200g mushrooms
- 30g of Panang curry paste
- 1 fresh large red chili
- 1 small bunch of Thai basil finely chopped
- 2 kaffir lime leaf shredded
- 1 – 2 tablespoons soya sauce
- 1 tablespoon of sugar
- 1 tablespoon cooking oil
- 1 can of coconut milk
Method
- 1. Remove bean curd from packaging, pat dry with a paper towel and cut to bite size pieces.
- 2. Fry or oven bake with drizzle of oil until light brown
- 3. Cut all mushrooms into quarters, blanch in boiling water and drain. Set aside
- 4. Heat a tablespoon of cooking oil in pan until hot, then fry panang curry paste 50 to 75 g until aromatic
- 5. Add coconut milk to the pan and season with soya sauce & sugar
- 6. Stir mushrooms, bean curd, Kaffir lime, basil and chill
- 7. Serve with rice.
Pandan Rice
Ingredients – serves 2
- 140g Jasmine rice
- x2 Pandan leaves knotted – buy in Chinese or specialist supermarkets
Method for Rice
- 1. Cook your rice as per instructions
- 2. During cooking place pandan leaves into the pan or rice cooker.
Vegan Panang Curry Paste
Ingredients: Serves 2
- 5 large dried red chilies
- Soak in water until soft
- 44g of chopped shallots
- 10 g of Chopped garlic
- 1 tsp of Galangal
- 1 tsp of Lemongrass
- 1 tsp of Kafir lime powder
- 1tsp of Coriander root
- 1tsp of salt
Method
- 1. Soak the dried chillies in water until soft and then drain
- 2. Put all ingredients, including soaked dry chillies, in a food processor and blend until a fine paste is formed.
Vegan Brownies
Ingredients – Serves 4-6
- 140g – Plain Flour
- 20g – Cocoa Powder
- 200g – Caster Sugar
- 80ml – Vegetable Oil
- 1tsp – Vanilla extract
- 200g – Dairy free (Vegan) dark chocolate
- 240ml – Almond Milk
- 75g – Dairy Free (Vegan) White chocolate chips
Method
- 1. Preheat oven to 160 C. Line an 8-inch square baking tin with baking or parchment paper.
- 2. Melt your Dark chocolate on a bain-marie.
- 3. In a large mixing bowl, add flour, cocoa powder and sugar and gently whisk to mix.
- 4. Add oil, vanilla, melted chocolate and almond milk. Mix with a wooden spoon until smooth and combined. Add chocolate chips and mix gently.
- 5. Transfer brownie batter to prepared pan and bake for 25-30 minutes or until a skewer inserted in the middle comes out clean.
