5 meals that'll make you say 'that's vegan?!'

Who said veggies can't be meaty? Not us!

Plant-based meals can be just as tasty and filling as meaty meals. Don't believe us? Try these recipes to find out...

Tofu bulgogi bowl  

INGREDIENTS

• Block of extra firm tofu

For the sauce:

• 1/2 cup Asian pear (peeled and grated) 
• 1-2 tbsp soy sauce
• 1.5 tbsp gochujang
• 2 tbsp sesame oil
• 1 tbsp sesame seeds
• 1 tsp dark soy sauce
• 2 tbsp sugar
• 1.5 tsp ginger (finely grated)
• 3 cloves garlic (minced)

To serve:

• Chopped green onions
• Sesame seeds
• Steamed rice

METHOD

1. Remove tofu from packet and drain any excess water. Using a cheese grater, carefully shred.
2. Meanwhile, preheat oven (or air-fryer) to 180°C.
3. On a lined baking tray or air fryer basket, add the shredded tofu and spread as thin as possible.
4. If air-frying, cook for 12-15 minutes or until lightly golden - flip halfway through cooking. If using the oven, bake for 25-30 minutes. 
5. While the tofu is cooking, prepare the sauce by mixing the ingredients in a bowl. Adjust to your taste.
6. Once cooked and crisp on the edges, add tofu to the sauce. Mix well to coat. 
7. In a medium wok or pan, add in the saucy tofu. Cook down over medium-heat for 7-8 minutes or until sauce has reduced and been absorbed by tofu. The sauce should slightly thicken. 
8. Serve with rice and garnish with green onions and sesame seeds. 

Chickpea meatballs

INGREDIENTS

For meatballs

• 400g chickpeas (drained and rinsed)
• 200g couscous (or quinoa)
• 1/2 red onion
• 3 garlic cloves
• 1 tsp paprika
• 2 tsp parsley
• 1 tbsp soy sauce (or tamari)
• Salt and pepper

For sauce

• 4 tbsp hot sauce
• 2 tbsp soy sauce
• 2 tsp brown sugar
• 1 tbsp cornstarch
• 2 tbsp water

METHOD

1. Preheat oven to 200°C. 
2. In a bowl, add the couscous and cover with hot water. Place a tea towel and plate over the bowl. Stand for 5-10 minutes until soft and fluffy.
3. In a food processor or blender, add chickpeas, red onion, garlic, seasonings, soy sauce and cooked couscous. Pulse until combined but not mushy.
4. Roll mixture into balls and place on greased baking sheet. Bake for 30 minutes, turning halfway until lightly browned and crispy.
5. Meanwhile, add remaining ingredients to a frying pan on medium heat to make the sauce, stirring occasionally. Simmer for 5 minutes.
6. Add baked meatballs to the pan and coat in sauce. Garnish with coriander or chives. 

Fried chicken (jk, it's actually mushrooms!)

INGREDIENTS

• 1 cup vegan milk
• 1 tbsp apple cider vinegar
• 1 cup flour
• 1 cup cornstarch
• 1 tbsp baking powder
• 1 tbsp paprika
• 1 tsp onion powder, garlic powder and salt (each)
• 10-15 oyster mushrooms
• Oil for frying

METHOD

1. Whisk milk and apple cider vinegar in a bowl and set aside.
2. In a separate bowl, combine all dry ingredients.
3. Add 1/2 cup of dry ingredients to milk mixture and stir until smooth.
4. Heat oil over medium-high heat. Meanwhile, dip mushrooms in the batter, followed by the flour mixture. Make sure they're evenly coated.
5. Deep fry for 3 minutes or until golden and let cool.
6. Serve with your favourite sauce! 
   

Popcorn cauliflower

INGREDIENTS

• 2 cauliflowers
• 3 garlic cloves (minced)
• 1 tsp salt
• 1/2 cup all-purpose flour
• Neutral oil (like vegetable, corn, sunflower etc.) 

METHOD

1. Wash and dry cauliflower. Chop into florets.
2. Boil in a saucepan for 10 minutes or until fork tender. Pat dry. 
3. In a blender, pulse until very fine (with a consistency similar to mashed potato).
4. Transfer mixture into a bowl. Add garlic, salt and flour and mix well.
5. Form into small balls using your hands (around 1/2 tbsp of mixture for each ball). 
6. Heat oil in a frying pan. Once hot, add to the pan and cook on all sides until golden brown and crisp.
7. Remove from pan and place in a strainer to drain excess oil. 
8. Garnish with chopped basil and serve with your choice of dipping sauce. 

Thai-style f'shcakes

INGREDIENTS

• 1 potato (peeled and cubed)
• 1 tin chickpeas (drained)
• 1 tin jackfruit (drained and squeezed)
• 3 spring onions (chopped)
• 3 tbsp red Thai curry paste 
• 1 tbsp soy sauce (or vegan fish sauce)
• 1 sheet nori (blended into powder)
• 1/2 lime (zest and juice)
• 1 tsp salt and pepper
• 2 tbsp gram flour
• 50g breadcrumbs
• 5 tbsp sesame seeds

METHOD

1. Cook potato in boiling water for 12-14 minutes (until they slide off a knife). Drain and pat dry with kitchen paper.
2. Squeeze any excess moisture from jackfruit and remove hard stems.
3. Add the chickpeas and potato into a bowl and mash. Add remaining wet ingredients and mix well.
4. Add breadcrumbs and flour. Mix again and form into 8-10 equal sized patties. Drizzle with olive oil and dip into sesame seeds, covering both sides.
5. To cook, air fry/oven cook on 200°C for 10-15 minutes  (or pan-fry) until golden.

Contact:

Find more delicious recipes at @ualcatering.