Veggie and vegan

veggie veggie vegan vegan

Plant-based barbecue mains that even meat-lovers will enjoy

and and Mushroom shawarma This is a stunning kebab recipe that also happens to be vegan, as the toum sauce is

made without egg. Toum is an incredibly potent Lebanese condiment that’s not for the fainthearted (this recipe makes about twice as much as you’ll need). If you want something milder, try stirring a little crushed garlic through soya yogurt or vegan mayonnaise.

4 0 M I N U T E S | SE RV E S 6 | E A SY | large flat mushrooms 800g, stalks removed pittas 6 large, warmed SHAWARMA SPICE MIXTURE cumin seeds 11/2 tbsp black peppercorns 2 tsp coriander seeds 1 tsp fennel seeds 1 tsp fenugreek seeds 1/2 tsp cloves 5 cinnamon stick 1/2 cardamom pods 3 paprika (not smoked) 1 tbsp sea salt flakes 1 tbsp olive oil 200ml TOUM garlic 11/2 bulbs, cloves peeled flavourless oil (such as vegetable) 300ml lemon juice 2 tbsp TARRAGON SALAD pomegranate molasses 11/2 tbsp red wine vinegar 1 tbsp caster sugar a pinch olive oil 2 tbsp tarragon 50g, woody stalks removed rocket 50g

1 For the spice mixture, toast the whole spices in a dry frying pan until fragrant. Grind to a powder, then mix with the paprika, salt and oil. Brush the mushrooms all over with the paste, making sure to get into the gills. Leave to marinate. 2 Purée the garlic with a good pinch of salt in a blender or small food processor, making sure no chunks of garlic remain. With the motor running, slowly pour in 100ml of the oil followed by 1 tbsp of lemon juice. Repeat until the lemon juice is used up, then continue, replacing the lemon juice with 2 tbsp of iced water until all the oil is incorporated. 3 Light the barbecue. Make the dressing for the tarragon salad by whisking together the molasses, vinegar, sugar, olive oil and some salt and pepper. 4 When the barbecue is ready, thread the mushrooms onto skewers (about six to eight per skewer). If you can, use two skewers per set of mushrooms as it will make them easier to turn. Cook over direct heat with the lid on for 15-20 minutes, turning until cooked through. 5 Combine the dressing with the tarragon and rocket. Slice the mushrooms and serve with the salad, toum and pittas.

PER SERVING 880 kcals | fat 65g saturates 10.7g | carbs 54.9g | sugars 6.8g fibre 6.6g | protein 15.6g | salt 3.5g

Pulled BBQ jackfruit sliders with mustard slaw

Jackfruit is one of the most convincing plant-based meat substitutes thanks to its unusual texture. It pulls apart like slowroasted pork and is wonderful at soaking up this BBQ sauce, which is spicy, smoky and sharp, with a deep, dark sweetness.

1 HOU R | M A K E S 1 2 | E A SY | BBQ SAUCE rapeseed or olive oil 2 tbsp onion 1, finely chopped garlic 2 cloves, crushed ground cumin 1/2 tsp sriracha 1 tbsp dark soy sauce 2 tbsp liquid smoke 1 tsp (see cook’s notes) tomato ketchup 100ml soft dark brown sugar 1 tbsp maple syrup 1 tbsp balsamic vinegar 1 tbsp cherry tomatoes 400g tin MUSTARD SLAW kale 60g, finely sliced carrots 2, grated red cabbage 60g, finely sliced spring onions 4, finely sliced vegan mayonnaise 100ml apple cider vinegar 2 tbsp dijon mustard 4 tbsp TO SERVE rapeseed or olive oil 2 tbsp green jackfruit 2 x 410g tins, drained and squeezed to release some moisture (see cook’s notes) vegan slider buns or small burger buns 12, halved and toasted vegan mayonnaise 4 tbsp 1 To make the BBQ sauce, heat the oil in a pan over a medium heat, then fry the onion for a few minutes until it begins to turn translucent. Add the garlic and fry for a minute more. Add all the remaining sauce ingredients and stir to combine. Cover, reduce the heat to a simmer and cook for 7-10 minutes or until all the tomatoes have burst and the sauce has reduced. Remove from the heat and allow to cool fully before blending in a food processor to a smooth, glossy sauce. 2 For the mustard slaw, mix together all the ingredients with a pinch of salt and good grind of black pepper in a large bowl. 3 To prepare the jackfruit, heat the oil in a medium pan over a high heat and fry the chunks of jackfruit for 5 minutes or until they start to char on the outsides. Reduce the heat to low and, using two forks, pull apart the jackfruit – it should look fibrous and meaty. Add half the BBQ sauce and stir to combine. Cook for 5 minutes until the sauce is simmering and the jackfruit is well coated. Remove from the heat and, using the back of a fork, gently mash the jackfruit until most of the large chunks are gone and it resembles pulled pork. 4 Halve the buns and spread 1 tsp of vegan mayo on each. Top with a heaped spoon of the pulled jackfruit, the BBQ sauce and some slaw.

PER SERVING 181 kcals | fat 10.5g saturates 0.7g | carbs 19.3g | sugars 17.9g fibre 1.6g | protein 1.7g | salt 1.2g

cook’s notes

Liquid smoke adds a wood-smoked taste to dishes and is especially useful for recreating the meaty taste of pulled pork. It’s widely available online. You can find tins of young green jackfruit in the world foods aisle of most larger supermarkets and at health food stores.

BBQ 101 Stay safe

❚ Clean your barbecue really well before starting to cook. Let it heat up a bit – this will help get any tougher bits off – then use a wire brush (or an onion or lemon skewered onto a pronged fork) to give it a good scrub. ❚ Keep raw and cooked food separate. Remove cooked food to a dedicated plate or tray, making sure it doesn’t come into contact with any raw foods. ❚ Watch out for dripping meat and fish juices. Don’t lift raw meat or fish over cooked foods and don’t use left-over marinade as a dipping sauce. ❚ Store perishable ingredients in the fridge until you’re ready to serve. At a barbecue, people may graze over a long period, so avoid putting food out too early if it might spoil. ❚ Keep your hands clean. You may be in the garden away from a sink but make sure to wash your hands thoroughly after handling raw ingredients. ❚ If you’re unsure if something is fully cooked or not, cut into it or, better yet, use a digital thermometer to tell you exactly what’s going on inside.

Grilled pepper tacos with mole sauce

Mole is a wonderfully thick sauce made with a blend of smoky chillies, peanuts, spices and dark chocolate. It’s usually served on enchiladas but here it complements the sweet bitterness of green peppers blistered over the grill.

5 0 M I N U T E S + S OA K I NG | M A K E S 10 -1 2 E A SY | LC

MOLE SAUCE vegetable stock 350ml dried ancho chilli 1 dried chipotle chilli 1 white bread 1 slice, torn into rough strips plum tomatoes 1/2 x 400g tin rapeseed oil 2 tbsp onion 1, finely chopped garlic 2 cloves, crushed unsalted peanuts 20g, finely chopped raisins 30g, chopped dried thyme 1/2 tsp cumin seeds 1 tbsp ground cinnamon 1 tsp ground cloves 1/4 tsp ground allspice 1/4 tsp vegan dark chocolate 50g, finely chopped soft dark brown sugar 2 tbsp PICKLED ONIONS red onion 1/2, finely sliced red chilli 1, deseeded and finely sliced lime 1, juiced TACOS green peppers 4, halved and deseeded small corn tortillas 10-12 coriander a small bunch, chopped lime 1, cut into wedges 1 Bring 250ml of the stock to the boil in a pan over a medium heat. Toast the dried chillies and bread strips in a dry frying pan over a medium heat for 2 minutes, stirring until hot and fragrant. Tip the contents of the pan into the boiling stock and remove from the heat. After 10 minutes, add the tomatoes, then tip everything into a food processor. Blend until smooth. 2 Heat the rapeseed oil in a large, deep frying pan over a medium heat, then add the onion, garlic, peanuts, raisins, thyme and spices. Cook for 5 minutes, stirring regularly until the onions are soft. Add everything to the food processor with the tomato mixture and blend until smooth. 3 Pour the purée back into the pan and stir in the remaining 100ml of stock, the chocolate, sugar and a pinch of sea salt. Bring to a simmer and stir regularly for 10 minutes until the mixture has reduced and thickened – it should coat the back of a spoon. 4 To make the pickled onions, mix the onion with the red chilli and lime juice in a small bowl. Cover and chill for 20 minutes until the onions are pickled and bright pink. 5 Put the peppers on a barbecue over white-hot coals until slightly blackened and blistered, or under a hot grill until charred. Flip and repeat until fully cooked and very soft, then remove from the heat and tear into pieces. 6 Warm a tortilla over the heat of the barbecue or in a griddle pan for a few seconds. Top with a good spoonful of the mole sauce, some grilled pepper pieces and a few pickled onions. Finish with coriander and a squeeze of lime juice.

PER SERVING (12) 224 kcals | fat 7.2g saturates 2.4g | carbs 32.1g | sugars 10g fibre 4.3g | protein 5.7g | salt 0.7g

Grilled avocado halves with harissa hummus and tahini yogurt

2 0 M I N U T E S | SE RV E S 8 A S A SI DE | E A SY | V

lemons 2, 1 juiced and 1 halved avocados 4 firm but ripe olive oil for brushing flatbreads warmed, to serve HUMMUS chickpeas 400g tin, drained and rinsed tahini 50g ground cumin 1 tsp chilli powder 1/2 tsp coriander chopped to make 2 tbsp, plus extra to serve harissa 2 tbsp, plus extra to serve TAHINI YOGURT tahini 2 tbsp greek yogurt 8 tbsp garlic 1 small clove, crushed

1 For the hummus, put most of the chickpeas in a blender with the tahini, cumin, chilli powder and 3 tbsp of the lemon juice. Whizz to a smooth purée. Season with a good pinch of salt and add a splash of water if needed to combine. Stir in the coriander, harissa and remaining whole chickpeas. Cover and chill. 2 For the tahini yogurt, whisk the tahini with the yogurt, remaining lemon juice and garlic. Season. Add a little water if needed – the mixture should be a drizzling consistency. 3 Halve the avocados, remove the stones and brush all over with oil. Season the flesh and put on the grill. Cook without moving for 2-3 minutes or until the avocado releases itself from the grill. Char the lemon halves on the grill. Put the avocados on a platter, squeeze over the charred lemons, spoon the hummus into the middles, then drizzle over the tahini yogurt. Scatter with more coriander and some harissa, if you like. Serve with flatbreads and any remaining hummus.

PER SERVING 328 kcals | fat 27.3g saturates 7.2g | carbs 8.8g | sugars 2.9g fibre 6.5g | protein 8.5g | salt 0.2g