We really hope that your Vegan Cooking Together class. If you have any questions for Chef do not hesitate to ask.
Starter: Vegan Crab Cakes with Jalapeno Tartare Sauce
Main: Sweet potato gnocchi, crispy avocado wedges, tempeh bacon, cherry tomato sauce, lime and coriander pesto
Dessert: Vegan brownie
Vegan Crab Cakes
Ingredients – Serves 6:
- 1Tbsp milled flaxseed
- 2 ½Tbsp water
- 1(14.5-ounce) can chickpeas, drained and rinsed
- 1(14-ounce) can young/green jackfruit in brine, drained (NOT ripe/yellow jackfruit)
- 1-2Tbsp Cajun spice
- 1Tbsp lemon juice
- 1tsp Dijon mustard
- 1Tbsp capers, minced
- 2tsp caper brine
- 1/4cup finely chopped celery
- 3Tbsp minced parsley
- 1/4cup panko breadcrumbs
- 4Tbsp oil, for cooking
- In a large bowl, make the flax egg by mixing flaxseed meal and water. Set aside to gel for 5 minutes.
- To the bowl with the flax egg, add drained chickpeas and begin mashing with a fork or potato masher. You want some bigger pieces of chickpeas (~1/4 inch) and some chickpeas paste.
- Thoroughly rinse and drain jackfruit. The pieces come in chunks or triangle shapes. Cut off the centre “core” portion of the jackfruit that’s tougher in texture and separate it from the rest of the fruit. Then chop the core into smaller pieces. Use your hands or two forks to pull the remaining portion of the jackfruit that appears stringier into small, shredded pieces. Once shredded, rinse once more in a colander, drain, and thoroughly dry.
- Add the jackfruit to the chickpea and flax mixture and mix until well combined.
- Add the Cajun seasoning (starting with lesser amount), lemon juice, mustard, capers, and caper brine and mix well. Add the celery, parsley, and panko and mix until just combined. Place in the refrigerator to chill for 10 minutes.
- Heat a large cast iron skillet over medium-high heat. Add half of the oil (2 Tbsp (30 ml) // adjust if altering batch size). Using a 1/2-cup measuring cup, scoop the crab cake mixture and pack firmly into the measuring cup. Place the measured mixture into your hand and flatten slightly, making a disc about 3 inches wide by 1 inch thick. Add the crab cakes to the pan, working in batches to avoid crowding, and cook for 3-4 minutes per side, until deeply golden and heated through. Repeat with remaining oil and crab cake mixture.
- Best when fresh. Optionally, serve with vegan tartare sauce.
Jalapeno Tartare Sauce
Ingredients – Serves 8:
- 1/2cup of vegan mayo
- 2tsp Dijon mustard
- 1Tbsp lemon juice
- 1tsp maple syrup
- 2Tbsp finely diced dill pickles
- 2tbsp of chopped jalapenos
- 2Tbsp finely diced shallot
- 1pinch each sea salt and black pepper
- In a small bowl whisk together vegan mayo, mustard, lemon juice, and maple syrup until well combined.
- Add diced pickle, diced shallot, jalapenos, salt, and pepper and stir until evenly combined.
- Taste and adjust seasonings as needed, adding more mustard for tang, maple syrup for sweetness, or black pepper for spice.
- It keeps well in the fridge for up to 3 days. Not freezer friendly
Sweet Potato Gnocchi
Ingredients – serves 2
- 1 sweet potato medium
- 5 cups of flour (‘00’ or plain)
- 15g of grated vegan parmesan
- Bake the sweet potato on 180C for roughly 45 minutes or until soft.
- Let it cool down, peel and discard the skin.
- Mix all the rest of the ingredients in a bowl, start forming a dough. You might need more flour as every potato is different.
- Work the dough on floured surface with your hand, adding more flour if too sticky.
- Form a dough ball, wrap it in cling film and rest in the fridge for at least 20 minutes.
- Form gnocchi shaped little dumplings.
- Get a pan of salted boiling water ready and boil the gnocchi for approximately 2 minutes until they start floating on top.
- Strain and cool down.
- Finally, we can either pan-fry our gnocchi or just drop them directly into hot pasta sauce to warm up.
Crispy baked avocado wedges
Ingredients – serves 4
- 2 large or 4 small avocados, peeled and sliced
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 cup of plain flour
- 1/2 cup milk of choice such as soy
- 1 cup breadcrumbs, gf if desired (Or make your own by processing toasted bread in a food processor) (40g)
- For a larger batch, feel free to double the recipe!
- Preheat oven to 200C. Place a baking sheet on top of an oven tray and set aside. Combine the garlic, salt, and flour in a mixing bowl.
- Add the milk to a separate bowl. Coat each avocado slice in flour, then dip in the milk. Sprinkle breadcrumbs over each slice, pressing down lightly until the crumbs stick.
- Place on the baking tray. Bake 15-18 minutes, or until golden.
- Store leftovers in the fridge 2-3 days.
A quick and simple sauce recipe which is full of flavour. What’s not to like and tastes so much better than store bought versions.
Ingredients – Serves 4
- 1 small onion, diced
- 3 cloves of garlic, minced
- 1 tin of plum tomatoes
- 1 sprig of basil, whole
- 1 tbsp of parsley, chopped
- Zest of 1 lemon
- 1 tbsp balsamic vinegar
- 1 tbsp of extra virgin olive oil
- Heat the oil in a small pan and add onion and garlic, sauté for a couple of minutes until translucent.
- Add tomatoes, balsamic and sprig of basil and simmer for 15-20 mins.
- Season well and add the lemon zest and parsley at the end.
- Blitz with a handheld blender or mix until it’s a smooth sauce.
Smoked tempeh bacon
Ingredients – Serves 4
- 227 g tempeh
- 15 ml oil (avocado oil /pomace oil)
- 45 ml tamari
- 40 ml maple syrup
- 1 healthy pinch sea salt
- 1 ½ tsp liquid smoke
- 1 ½ tsp smoked paprika
- 1/2 tsp ground black pepper (plus more for coating)
- 1 dash cayenne (optional // omit for less heat)
- Slice the tempeh in half width wise (so you have 2 even squares), then thinly slice each square in thirds so you have six very thin squares (it’s easiest to do this by placing the tempeh flat on your cutting board and holding the knife horizontally for an even cut).
- In a shallow bowl, rimmed plate, or baking dish, whisk together the oil, tamari, maple syrup, salt, liquid smoke, smoked paprika, black pepper, and cayenne (optional). Taste and adjust flavour as needed. It should be quite salty, smoky, a little spicy, and plenty sweet (even a little too sweet, as it needs to balance the bitterness of the tempeh).
- Add the tempeh and toss to coat (using a pastry brush is helpful for fully coating). Marinate for 10-15 minutes, flipping once for even flavour dispersion.
- Preheat the oven to 200°C and line a baking sheet with parchment paper.
- Transfer tempeh (reserving excess marinade for brushing) to the parchment-lined baking sheet and arrange in a single layer.
- Bake for 10 minutes, then remove from the oven, flip, and brush generously with reserved marinade. Bake for 8-10 minutes more, or until browned and slightly crispy.
- Enjoy immediately or store cooled leftovers in an airtight container in the refrigerator for 5 days, or in the freezer for up to 2 months. Reheat in a 175°C oven or on the stovetop over medium heat until hot.
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
- 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.