The VEGAN comfort food you need to try

SACHA VAN NIEKERK sacha.vanniekerk@inl.co.za

WHEN we think of comfort food, it’s always warm, wholesome and home-made. Visions of steaming bowls of creamy tomato soup, gooey toasted cheese sandwiches or roast dinners may spring to mind as well as a thousand and one other things before the thought of a vegan dish even occurs to you.

This is because of the misconception that the vegan diet is about eating like a rabbit – cold, raw vegetables.

However, in today’s world, vegan food options are limitless. Whether it’s the cropping up of plant-based restaurants, an influx of social media posts or a story in the news, the plantbased food movement has grown in popularity over the past few years.

Altogether, the deliciously healthy ingredients combine to make rich, decadent desserts and dishes that have flavour and impact.

3 vegan comfort foods to warm up your winter:

Creamy vegan mushroom soup

by @vegandemocracy

Soup is the definition of comfort food. Served hot with farm-style bread, lashings of vegan butter and a sprinkling of course salt and pepper and you have an instant mood booster. The mushrooms used in this dish offer it a meaty, earthy flavour while the coconut milk is creamy yet light. You’ll want to mop up every last bit.

INGREDIENTS

50g dried mushrooms

2 tbs oil

2 garlic cloves, chopped

1 onion, chopped

500g mushrooms, chopped

500ml vegetable stock

250ml soy cuisine or coconut

milk salt and pepper

250g noodles

250g mushrooms sliced

fresh parsley

METHOD

Rinse the dried mushrooms with cold water and soak in 500ml warm water for about 30 minutes. Then pour over a sieve and collect the broth.

Heat the oil in a large saucepan. Add the garlic and onion and fry for 2 to 3 minutes, until the onion is translucent. Then add the mushrooms and soaked mushrooms, stir and fry for 5 to 8 minutes.

Pour the vegetable stock and the collected mushroom stock into the pot, bring to the boil and simmer gently for about 10 to 15 minutes.

Carefully purée with a hand blender or in a blender until creamy. Return to the saucepan, stir in Soy Cuisine and season with salt and plenty of pepper.

Cook the pasta according to the instructions on the packet. Fry the mushrooms in a pan with a little oil and season with salt and pepper.

Put the warm noodles in a soup bowl, add the mushroom soup and add the fried mushrooms to the soup. Serve with fresh parsley.

Cauliflower buffalo wings

by @purely4vegans

Chicken wings and dip can be eaten by the dozen, this cauliflower vegan version has all the same elements to satisfy your bar food cravings. The tender morsels are coated in a crispy batter that is packed with flavour and because it’s baked, it’s light and perfect for dipping in some ranch dressing.

INGREDIENTS

1 head cauliflower (medium sized)

1 cup almond milk

1 tsp apple cider vinegar

¾ cup all-purpose flour

1 tsp paprika

1 tsp onion powder

1 tsp garlic powder

1 tsp fine sea salt

2 tbs coconut oil melted

Ranch Dip

½ cup coconut yoghurt

½ tsp apple cider vinegar (ACV)

½ tsp dried dill

½ tsp onion powder

¼ tsp fine sea salt pinch

paprika pinch

pepper

METHOD

Preheat the oven to 190ºC. Line a large baking sheet with parchment paper. Chop the cauliflower head into bite-sized florets and set aside.

In a small bowl, mix together the almond milk and ACV to make buttermilk. Set aside.

In a separate small mixing bowl, combine the flour, paprika, onion powder, garlic powder and salt. Add the buttermilk and whisk to combine.

Dip the cauliflower florets, one by one, into the batter, and roll to coat, using a spoon to scoop the batter into the nooks and crannies. Place the florets onto the baking tray, spreading out so they are not crowded.

Bake for 20 minutes, then flip the florets over to bake the other side for an even bake. Bake for another 20 minutes.

Prepare the buffalo sauce: In a large mixing bowl combine the melted coconut oil and buffalo sauce. Mix until smooth and silky. Set aside.

Prepare the ranch dip: In a small bowl, combine the coconut yoghurt, ACV, dill, onion powder, sea salt, paprika and pepper. Mix to combine.

Once the cauliflower florets are crispy and baked, transfer them to the mixing bowl and toss gently to cover in the sauce. Transfer to a serving platter along with the home-made ranch sauce for dipping.