Three delicious recipes that ‘just happen’ to be vegan

WWho doesn’t like soft, slightly chewy, pillowy bao buns?” Eat Author Annie Rigg A of this recipe Vegetarian Pulled pork substitute. “Sticky, filled with soy-glazed jackfruit and crunchy vegetables, these are real crowd-pleasers.”

Never cooked with jackfruit before? Rigg says: “Canned jackfruit is now readily available in most large supermarkets and, like tofu, it’s especially delicious stir-fried. If you like, swap it out for cauliflower florets or tofu.

Jackfruit Bao Buns

makes: 8

Component,

for buns,

250 grams flour

2 tsp castor sugar

1 tsp easy mix dry yeast

½ tsp salt

½ tsp baking powder

50 ml plant milk

75 ml water

1 tbsp rice vinegar

2 tablespoons sesame oil, plus extra for brushing

2 tsp black sesame seeds

for stuffing,

2 x 400 gram cans of jackfruit

1 tbsp sunflower oil

2 cloves of garlic, finely chopped

4 cm piece of fresh ginger, finely chopped

1 red chilli, seeded and finely chopped

6 green onions, 4 finely chopped

3 tbsp soy sauce

2 tbsp hoisin sauce

2 tbsp maple syrup

1½ tbsp rice vinegar

1 tsp Chinese five spice

1 carrot

¼ cucumber

½ red chili

Leaves from a small bunch of coriander, for serving

Method,

1. Combine the flour, sugar, yeast, salt and baking powder in the bowl of a stand mixer fitted with the dough hook. Heat milk and water to lukewarm, add rice vinegar and sesame oil and stir into dry ingredients. Mix on low speed until incorporated and then continue to knead for about four minutes until the dough is silky smooth. Shape the dough into a ball, return to the bowl, cover and leave at room temperature for about an hour or until doubled in size.

2. Cut two circles of baking parchment the same diameter as the inside of the steamer basket. Fold each paper disc in half, and then in half again to make a triangle, then fold this triangle in half again. Cut small slits from each folded edge so that when you open the paper, there are small holes in it. Place a disk in the bottom of each steamer basket.

3. Weigh out the bao dough and divide it into eight equal parts. Shape each portion into a neat ball with the seam facing down. Working one at a time, roll each dough ball into an oval shape – approximately the size of your hand – and 5 mm thick. Brush with sesame oil and fold in half. Brush sesame oil on top and sprinkle with black sesame seeds. Place buns in steamer to prove, leaving space between each bun and edge of steamer. Stack the steamer baskets together, cover with lids and leave at room temperature for about an hour until the buns have almost doubled in size.

4. Meanwhile, prepare the filling. Strain the jackfruit and squeeze out the excess water. Heat the sunflower oil in a large frying pan or wok, add the jackfruit and fry over medium heat until golden brown, about 10 minutes, breaking up the pieces slightly with a wooden spoon.

5. Add garlic, ginger, chilli and 4 chopped spring onions to the pan and continue to fry for another minute. In a small bowl, mix the soy and hoisin sauces, maple syrup, rice vinegar, and Chinese five-spice with four tablespoons water. Add to the pan, mix, reduce the heat slightly and continue cooking for another three minutes until the jackfruit is caramelized and coated in a sticky sauce. Remove from heat while preparing the remaining filling ingredients.

6. Using a julienne grater, chop the carrot and cucumber into fine strips. Finely chop the red chillies and the remaining two green onions. Cover and refrigerate until ready to assemble the bao buns.

7. Fill a large frying pan or kadhai with water to a depth of about 5 cm and bring to a boil over medium heat. Place the stacked steamer over the water and cook the bao buns for 10-12 minutes until the buns are firm on the surface, the center is puffed, and they have doubled in size.

8. Divide the jackfruit stuffing and chopped vegetables among the buns, garnish with coriander and serve.

to drink

Folie by Gask

Butternut Squash Nut Roast

Nutritious and filling, this delicious dish makes a great centerpiece for a vegetarian feast.

“The butternut squash is roasted and then filled with rice, nuts and dried fruits and cooked again on a bed of wood-fired herbs,” says Rigg. “Squash can be prepared whole in advance, halved Portions can be filled and refrigerated until ready to bake.”

works: 4-6

Component,

1 butternut squash

2½ Tbsp olive oil, plus extra for drizzling

1 large onion, finely chopped

1 leek, trimmed and finely chopped

125 g chestnut mushrooms, quartered

2 thick garlic cloves, crushed

100 grams brown basmati rice, washed and drained

300ml vegetable stock

75g ripe chestnuts, roughly chopped

50 g walnut pieces, toasted

50 g hazelnuts, toasted and roughly chopped

50g dried cranberries

1 tbsp balsamic vinegar

3 tablespoons chopped flat leaf parsley

1 sprig thyme sprig, leaves picked

2 sprigs bay leaves

2 sprigs rosemary

2 tbsp breadcrumbs

1 tablespoon grated vegan Italian-style cheese

salt and freshly ground black pepper

Way:

1. Preheat the oven to 170°C fan/190°C/gas mark. 5. Cut butternut squash in half lengthwise and place cut side up in a small roasting tin. Scrape out the seeds and fibers, scoop out the flesh, season, drizzle with a tablespoon of olive oil, cover with foil and roast until tender when tested with a knife tip, about 45 minutes. The meat should not become completely soft.

2. Meanwhile, prepare the filling. Add the onions and leeks to a sauté pan, add one and a half tablespoons of olive oil and cook over a low-medium heat until softened and golden on the edges.

3. Add mushrooms and garlic to the pan, mix and cook for five minutes until the mushrooms are soft. Add the drained rice, add the stock and season well with salt and freshly ground black pepper.

4. Cover the pan with a disc of baking paper, or cover halfway with a lid, and simmer gently for about 30 minutes until the rice is al dente and there is still a little stock left in the pan . Remove from heat and tip into a large bowl.

5. Add chestnuts, walnuts, hazelnuts, cranberries, balsamic vinegar, parsley and thyme leaves to rice mixture. Use a spoon to scoop out the cooked flesh from one half of the butternut squash, leaving the skin intact and the shell about 1 cm thick on all sides. Coarsely chop the squash, add to the rice and season well.

6. Place bay leaves and rosemary sprigs in roasting tin and place butternut squash halves on top. Spoon the rice mixture onto each half to fill – any remaining mixture can be baked in the second baking tin. Cover with foil and bake until piping hot, 30–35 minutes. Remove foil, sprinkle with breadcrumbs, Italian-style cheese and drizzle with olive oil and return to oven for 10 minutes until crisp. Cut into slices and serve.

to drink

Villa Sparina Montes Rosso DOC

Rice and Lentils with Tahini Roasted Root Vegetables

“Don’t be put off by the long list of ingredients here: Many of them are store wardrobe items,” says Rigg.

“This recipe is inspired by, and borrows elements from, two main cuisines, including rice cooked with lentils and caramelized onions—Egyptian koshari and Middle Eastern mujaddara”—and is served with a tangy chermoula dressing.

Feel free to switch up the fruit, she says: “Pomegranate seeds are often used to lend tangy sweetness to savory rice, but you can replace them with a tablespoon of sour barberries or dried cranberries if you prefer.” can change.”

works: 6

material,

2 onions, thinly sliced

4-5 tbsp olive oil

a good pinch of saffron stamens

100 grams pue dal

5 medium parsnips, peeled and quartered lengthwise

5 carrots, peeled and quartered lengthwise

5 medium beets, trimmed and quartered (no need to peel)

2 tsp cumin

2 tsp coriander seeds

1 tsp Aleppo chili flakes

½ tsp garlic cloves

2 cloves garlic, crushed

300 grams brown basmati rice, washed

200 grams cooked chickpeas, drained and washed

500ml vegetable stock

1 bay leaf

1 cinnamon stick

2 tbsp tahini

2 tbsp maple syrup

½ pomegranate seeds

leaves from a small bunch of coriander

salt and freshly ground black pepper

For the Cermoula Dressing,

1 tsp cumin

½ tsp coriander seeds

1 thick garlic clove, roughly chopped

1 mild green pepper (such as fresh jalapeno), chopped

2 spring onions, trimmed and sliced

25g flat-leaf parsley, leaves and stalks, very roughly chopped

25 g coriander, leaves and stems, very roughly chopped

juice of ½ lemon

½ tsp ground sumac

½ tsp red chili

6 tbsp extra virgin olive oil

Method,

1. Start by cooking the rice. Put the onion in a heavy, covered saucepan, add two tablespoons of olive oil and cook gently over a low-medium heat for about 30 minutes, until very soft and starting to caramelize at the edges. Soak saffron in two tablespoons of freshly boiled water in a small bowl. Preheat the oven to 180°C fan/200°C/gas mark 6 and line a large or two small baking trays with baking paper.

2. Meanwhile, wash the lentils and cook in a pan of boiling water for about 20 minutes until they are soft but still have a slight ‘bite’. Sieve and keep aside.

3. Combine the prepared root vegetables in a large bowl. Coarsely crush the cumin, coriander seeds and Aleppo pepper flakes with a pestle and mortar. Add garlic cloves and two to three tablespoons of olive oil to the vegetables. Add salt and freshly ground black pepper, mix well and coat the vegetables with the spices.

4. Arrange in a single layer on the lined baking tray(s) and roast for about 45 minutes, turning halfway through, until tender and brown at the edges.

5. Meanwhile, add crushed garlic to the onions and cook for another minute. Add rice to the pan, also add strained lentils and chickpeas. Add the veg stock and saffron, along with the soaking water, to the pan, add the bay leaves and cinnamon and mix well, adding salt and freshly ground black pepper. Bring to a boil, cover with a lid and reduce heat to the lowest setting. Cook for about 30 minutes, until the rice is tender and the stock is absorbed. Remove from heat and leave covered until ready to serve.

6. To prepare the chermoula dressing, dry roast the cumin and coriander seeds in a dry frying pan on a medium flame for a minute till they turn brown and fragrant. With all remaining ingredients, tip into a small food processor. Season with salt and freshly ground black pepper and beat until almost smooth.

7. Whisk together the tahini and maple syrup in a small bowl, spoon over the roasted vegetables, mix to coat and return to the oven for five minutes until golden and sticky.

8. Put the rice in a large plate, remove the bay leaves and cinnamon and place the roasted vegetables on top. Sprinkle with pomegranate seeds and coriander leaves and serve with Charmoula Dressing for drizzling.

to drink

Burcher Burkheimer Pinot Noir Village

recipes From ‘Eat More Vegan’ by Annie Rigg (Pavilion Books, £16.99; photography by Nassima Rothekar).