Three scrumptious recipes that ‘simply occur’ to be vegan
Who doesn’t love gentle, barely chewy, pillowy bao buns?” asks meals author Annie Rigg of this recipe – a vegan different to pulled pork. “Full of sticky, soy glazed jackfruit and crisp greens, these are actual crowd-pleasers.”
By no means cooked with jackfruit earlier than? Rigg says: “Canned jackfruit is now available in most giant supermarkets and, like tofu, it’s significantly scrumptious stir-fried. If you happen to favor, swap it for cauliflower florets or tofu.”
Jackfruit bao buns
Contents
Makes: 8
Elements:
For the buns:
250g plain flour
2 tsp caster sugar
1 tsp easy-blend dried yeast
½ tsp salt
½ tsp baking powder
50ml plant milk
75ml water
1 tbsp rice vinegar
2 tsp sesame oil, plus additional for brushing
2 tsp black sesame seeds
For the filling:
2 x 400g cans of jackfruit
1 tbsp sunflower oil
2 garlic cloves, finely chopped
4cm piece recent ginger, finely chopped
1 purple chilli, deseeded and finely chopped
6 spring onions, 4 thinly sliced
3 tbsp soy sauce
2 tbsp hoisin sauce
2 tbsp maple syrup
1½ tbsp rice vinegar
1 tsp Chinese language five-spice
1 carrot
¼ cucumber
½ purple pepper
Leaves from a small bunch of coriander, to serve
Methodology:
1. Mix the flour, sugar, yeast, salt and baking powder within the bowl of a stand mixer fitted with a dough hook. Warmth the milk and water to lukewarm, add the rice vinegar and sesame oil and tip into the dry elements. Combine on low velocity till integrated after which proceed kneading for about 4 minutes till the dough is silky clean. Form the dough right into a ball, return to the bowl, cowl and depart at room temperature for about one hour or till doubled in dimension.
2. Lower two circles of baking parchment the identical diameter as the within of the steamer baskets. Fold every paper disc in half, after which in half once more to make a triangle, then fold this triangle in half once more. Snip small sections out of every folded edge in order that if you open the paper it’s dotted with small holes. Lay a disc within the backside of every steamer basket.
3. Weigh the bao dough and divide it into eight even parts. Form every portion right into a neat ball with the seam on the underside. Working one by one, roll every dough ball into an oval form – roughly the scale of your hand – and 5mm thick. Brush with sesame oil and fold in half. Brush the highest with sesame oil and sprinkle with black sesame seeds. Place the buns within the steamer to show, leaving area between every bun and the sting of the steamer. Stack the steamer baskets collectively, cowl with the lid and depart for about one hour at room temperature till the buns have almost doubled in dimension.
4. In the meantime, put together the filling. Drain the jackfruit and squeeze out any extra water. Warmth the sunflower oil in a big frying pan or wok, add the jackfruit and fry over a medium warmth for about 10 minutes till golden brown, breaking apart the items barely with a picket spoon.
5. Add the garlic, ginger, chilli and 4 sliced spring onions to the pan and proceed frying for an additional minute. In a small bowl mix the soy and hoisin sauces, maple syrup, rice vinegar and Chinese language five-spice with 4 tablespoons of water. Pour into the pan, combine to mix, scale back the warmth barely and proceed to cook dinner for an extra three minutes or so till the jackfruit is caramelized and coated in sticky sauce. Take away from the warmth when you put together the remaining filling elements.
6. Utilizing a julienne grater, lower the carrot and cucumber into fantastic strips. Finely slice the purple pepper and remaining two spring onions. Cowl and chill till able to assemble the bao buns.
7. Fill a big frying pan or wok with water to a depth of about 5cm and produce to the boil over a medium warmth. Place the stacked steamer over the water and cook dinner the bao buns for 10-12 minutes till the floor of the buns is agency, the middles puffy they usually have doubled in dimension.
8. Divide the jackfruit filling and shredded greens between the buns, scatter with coriander leaves and serve.
Butternut squash nut roast
Nutritious and filling, this flavoursome dish makes an amazing centrepiece for a vegan feast.
“The butternut squash is roasted after which crammed with rice, nuts and dried fruit and baked once more on a mattress of woody herbs,” says Rigg. “The squash might be totally ready upfront, the halves crammed and chilled till able to bake.”
Serves: 4-6
Elements:
1 butternut squash
2½ tbsp olive oil, plus additional for drizzling
1 giant onion, finely chopped
1 leek, trimmed and finely chopped
125g chestnut mushrooms, quartered
2 fats garlic cloves, crushed
100g brown basmati rice, rinsed and drained
300ml vegetable inventory
75g cooked chestnuts, roughly chopped
50g walnut items, toasted
50g hazelnuts, toasted and roughly chopped
50g dried cranberries
1 tbsp balsamic vinegar
3 tbsp chopped flat-leaf parsley
1 bushy sprig of thyme, leaves picked
2 bushy sprigs of bay leaves
2 bushy sprigs of rosemary
2 tbsp breadcrumbs
1 tbsp grated vegan Italian-style cheese
Salt and freshly floor black pepper
Methodology:
1. Preheat the oven to 170°C fan/190°C/fuel mark 5. Lower the butternut squash in half lengthways and place, lower aspect up, in a smallish roasting tin. Scrape out the seeds and fibres, rating the flesh, season, drizzle with one tablespoon of the olive oil, cowl with foil and roast for about 45 minutes till the flesh is tender throughout when examined with the purpose of a knife.
2. In the meantime, put together the filling. Tip the onion and leek right into a sauté pan, add one-and-a-half tablespoons of olive oil and cook dinner over a low–medium warmth, stirring usually, till softened and simply beginning to flip golden on the edges.
3. Add the mushrooms and garlic to the pan, stir to mix and cook dinner for an extra 5 minutes till the mushrooms are tender. Tip within the drained rice, pour within the inventory and season properly with salt and freshly floor black pepper.
4. Cowl the pan with a disc of baking paper, or half-cover with a lid, and simmer very gently for about half-hour till the rice is al dente and there may be nonetheless a bit of inventory remaining within the pan. Take away from the warmth and tip into a big bowl.
5. Add the chestnuts, walnuts, hazelnuts, cranberries, balsamic vinegar, parsley and thyme leaves to the rice combination. Use a spoon to scoop out the cooked flesh from the butternut squash halves, preserving the pores and skin intact and leaving a shell of about 1cm thick on all sides. Roughly chop the squash, add to the rice and season properly.
6. Lay the bay leaves and rosemary sprigs within the roasting tin and place the butternut squash halves on prime. Spoon the rice combination to fill every half – any left over might be cooked alongside in one other baking tin. Cowl with foil and bake for 30-35 minutes till piping sizzling. Take away the foil, scatter with breadcrumbs, Italian-style cheese and drizzle with olive oil and return to the oven for an extra 10 minutes till crisp. Lower into slices and serve.
Rice and lentils with tahini roasted root veg
“Don’t be postpone by the lengthy listing of elements right here: a lot of them are retailer cabinet objects,” says Rigg.
“This recipe is impressed by, and borrows components from, two staple dishes through which rice is cooked with lentils and caramelised onions – Egyptian koshari and Center Jap mujaddara” – and it’s served with piquante chermoula dressing.
Be happy to change up the fruit, she provides: “Pomegranate seeds are sometimes used to lend a notice of tart sweetness to savoury rice, however you possibly can change them with a tablespoon of bitter barberries or dried cranberries in the event you favor.”
Serves: 6
Elements:
2 onions, thinly sliced
4-5 tbsp olive oil
A great pinch of saffron stamens
100g puy lentils
5 medium parsnips, peeled and quartered lengthways
5 carrots, peeled and quartered lengthways
5 medium beetroots, trimmed and quartered (no have to peel)
2 tsp cumin seeds
2 tsp coriander seeds
1 tsp Aleppo chilli flakes
½ tsp garlic granules
2 garlic cloves, crushed
300g brown basmati rice, rinsed
200g cooked chickpeas, drained and rinsed
500ml vegetable inventory
1 bay leaf
1 cinnamon stick
2 tbsp tahini
2 tbsp maple syrup
Seeds of ½ pomegranate
Leaves from a small bunch of coriander
Salt and freshly floor black pepper
For the cermoula dressing:
1 tsp cumin seeds
½ tsp coriander seeds
1 fats garlic clove, roughly chopped
1 delicate inexperienced chilli (similar to recent jalapeño), sliced
2 spring onions, trimmed and sliced
25g flat-leaf parsley, leaves and stalks, very roughly chopped
25g coriander, leaves and stalks, very roughly chopped
Juice of ½ lemon
½ tsp floor sumac
½ tsp cayenne pepper
6 tbsp additional virgin olive oil
Methodology:
1. Begin by cooking the rice. Tip the onions right into a heavy, lidded saucepan, add two tablespoons of olive oil and cook dinner slowly over a low–medium warmth for about half-hour, stirring ceaselessly, till very gentle and beginning to caramelize on the edges. Soak the saffron in two tablespoons of freshly boiled water in a small bowl. Preheat the oven to 180°C fan/200°C/fuel mark 6 and line one giant or two smaller baking trays with baking paper.
2. In the meantime, rinse the lentils and cook dinner in a pan of boiling water for about 20 minutes till simply tender however nonetheless with a bit of ‘chunk’. Drain and put aside.
3. Mix the ready root veg in a big bowl. Frivolously crush the cumin seeds, coriander seeds and Aleppo chilli flakes utilizing a pestle and mortar. Add to the veggies with the garlic granules and two to a few tablespoons of olive oil. Season properly with salt and freshly floor black pepper and blend properly to completely coat the greens in spices.
4. Organize in a single layer on the lined baking tray(s) and roast for about 45 minutes, turning midway by, till tender and browning on the edges.
5. In the meantime, add the crushed garlic to the onions and cook dinner for an extra minute. Add the rice to the pan, together with the drained lentils and chickpeas. Pour the veg inventory and saffron, with its soaking water, into the pan, add the bay leaf and cinnamon stick and season properly with salt and freshly floor black pepper. Deliver to the boil, cowl with a lid and scale back the warmth to its lowest setting. Cook dinner for about half-hour till the rice is tender and the inventory has been absorbed. Take away from the warmth and depart coated till able to serve.
6. To organize the chermoula dressing, toast the cumin and coriander seeds in a dry frying pan over a medium warmth for one minute till beginning to brown and scent fragrant. Tip right into a small meals processor, together with all of the remaining elements. Season with salt and freshly floor black pepper and whizz till almost clean.
7. In a small bowl combine collectively the tahini and maple syrup, spoon over the roasted veggies, combine to coat and return to the oven for an extra 5 minutes till golden and sticky.
8. Spoon the rice onto a big platter, take away the bay leaf and cinnamon stick, and organize the roasted veggies on prime. Scatter with pomegranate seeds and coriander leaves and serve with the chermoula dressing for drizzling.
Recipes from ‘Eat Extra Vegan’ by Annie Rigg (Pavilion Books, £16.99; pictures by Nassima Rothacker).
