Tuesday 1 November marked World Vegan Day (also marking World Vegan Month), which is dedicated to the trendy movement and celebration of the lifestyle choice.
To mark this global event Food Lovers Market produced a few indulgently delicious, must-try recipes that put the spotlight on plant-based dietary options which are no less “unbelievably sinful” as any other.
Cauliflower Wellington
This classic Wellington-made vegan recipe with roasted cauliflower is ideal for a main meal any time, but also great to add to the festive table.
Best served with a vegan gravy or a mushroom sauce.
- Ingredients:
• olive oil
• 1 onion, finely diced
• 2 garlic cloves
• 2 cups diced mushrooms – a mix of shiitake and button mushrooms
• 1 tsp thyme
• salt and pepper
• 2 tbsp flour
• ½ cup unsweetened soy milk
• puff pastry
• dash of soy milk to brush
- What to do:
1. Heat the oven to 180ºC and oil a cast-iron pan or oven-safe dish.
2. In a pan fry the onions and garlic until translucent. Add the mushrooms, thyme, salt and pepper to the mix and keep frying. Turn the heat down and stir the flour in and then add the milk and allow it to thicken.
3. Set aside and allow to cool.
4. Lay the puff pastry out and spread some mushroom mix in the centre, then place the cauliflower upside down on the mushroom mix and pack the rest of the mushroom mix onto the cauliflower. If you struggle to do that you can spread it on the pastry, just making sure you leave a gap so it can stick to itself.
5. Wrap the pastry around to cover it completely. Then turn it upside down and place it in the oiled cast-iron pan.
6. Decorate however you choose, brush with soy milk and place in the oven. It will be ready when the pastry is browned and flaky.
7. Take it out and allow it to sit for a while to steam before serving.
Alfredo pasta
Have you ever met a person who didn’t like alfredo pasta? This one is more irresistible, with cashew nuts and herbs! This recipe is perfectly indulgent any day of the week.
- Ingredients:
250 ml (1 cup) cashew nuts
500 ml (2 cups) almond milk
250 g cauliflower, roughly chopped
3-4 large baby marrows
1 large onion, roughly chopped
3 garlic cloves
45 ml (3 tbsp) olive oil
500 g linguine pasta (vegan-friendly)
75 ml (5 tbsp) nutritional yeast
45 ml (3 tbsp) tahini paste
handful of Italian parsley
30 ml (2 tbsp) lemon juice
salt and pepper to taste
250 g baby tomatoes, halved
- Here’s what to do:
1. Soak the cashew nuts in a bowl with boiling water for 15 minutes.
2. On a baking tray, drizzle the olive oil over the cauliflower, baby marrows, onion and garlic and roast for about 30 minutes or until the cauliflower is soft and the veg is browned.
3. While the cauliflower is roasting, cook the pasta according to the packaging.
4. Once the cauliflower is ready, put it in a blender and blend with the almond milk, nutritional yeast, tahini paste, parsley, salt and pepper.
5. Pour the sauce over the pasta, squeeze lemon juice over the pasta and mix. Garnish with baby tomatoes, extra cashews and nutritional yeast.
Roasted butternut stack
Roasted butternut salad with a twist, it’s all in the plating! Stack ’em up and impress your guests with this as a salad, side or main.
- Ingredients:
1 large butternut, washed
2 ripe tomatoes, sliced into rounds
125 ml (½ cup) coriander pesto
250 ml (1 cup) baby salad leaves
80 ml (1/3 cup) mixed pumpkin and sunflower seeds
2 spring onions, sliced
- Directions
1. Preheat oven to 180°C and slice the butternut from tip to bottom in rounds.
2. Place on a baking tray and drizzle with olive oil. Season well with salt and black pepper
3. Bake for 20-25 minutes or until cooked and golden brown.
4. Layer the butternut rounds, alternating with the tomato slices and coriander pesto. Garnish the plate with the baby salad leaves, mixed seeds and spring onions.
