5 meals that'll make you say 'that's vegan?!'
By
Halls Life
Posted 7 months ago
Mon 15 Jan, 2024 12:01 PM
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
- Remove tofu from packet and drain any excess water. Using a cheese grater, carefully shred.
- Meanwhile, preheat oven (or air-fryer) to 180°C.
- On a lined baking tray or air fryer basket, add the shredded tofu and spread as thin as possible.
- 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.
- While the tofu is cooking, prepare the sauce by mixing the ingredients in a bowl. Adjust to your taste.
- Once cooked and crisp on the edges, add tofu to the sauce. Mix well to coat.
- 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.
- 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
- Preheat oven to 200°C.
- 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.
- In a food processor or blender, add chickpeas, red onion, garlic, seasonings, soy sauce and cooked couscous. Pulse until combined but not mushy.
- Roll mixture into balls and place on greased baking sheet. Bake for 30 minutes, turning halfway until lightly browned and crispy.
- Meanwhile, add remaining ingredients to a frying pan on medium heat to make the sauce, stirring occasionally. Simmer for 5 minutes.
- 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
- Whisk milk and apple cider vinegar in a bowl and set aside.
- In a separate bowl, combine all dry ingredients.
- Add 1/2 cup of dry ingredients to milk mixture and stir until smooth.
- Heat oil over medium-high heat. Meanwhile, dip mushrooms in the batter, followed by the flour mixture. Make sure they're evenly coated.
- Deep fry for 3 minutes or until golden and let cool.
- 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
- Wash and dry cauliflower. Chop into florets.
- Boil in a saucepan for 10 minutes or until fork tender. Pat dry.
- In a blender, pulse until very fine (with a consistency similar to mashed potato).
- Transfer mixture into a bowl. Add garlic, salt and flour and mix well.
- Form into small balls using your hands (around 1/2 tbsp of mixture for each ball).
- Heat oil in a frying pan. Once hot, add to the pan and cook on all sides until golden brown and crisp.
- Remove from pan and place in a strainer to drain excess oil.
- 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
- Cook potato in boiling water for 12-14 minutes (until they slide off a knife). Drain and pat dry with kitchen paper.
- Squeeze any excess moisture from jackfruit and remove hard stems.
- Add the chickpeas and potato into a bowl and mash. Add remaining wet ingredients and mix well.
- 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.
- 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