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2019 TERNDS

You’re already part of the in-crowd as a vegan and these recipes keep you right on track for what’s hot on the menu

’Fish’ finger sandwich

By Matt Pritchard

Serves 4 | Prep 20 mins | Cook 15 mins |

Calories 520 (per serving)

4 crusty white rolls, to serve

2 beef tomatoes, sliced, to serve (optional)

FOR THE SLAW

4 tbsp vegan mayo

1 tbsp tomato ketchup

1 little gem lettuce, finely shredded

1 large carrot, coarsely grated

2 spring onions, finely sliced

2 tbsp finely chopped capers

2 tbsp finely chopped gherkins a small bunch of dill, finely chopped a small bunch of parsley, finely chopped a pinch of cayenne pepper lemon juice, to taste salt and pepper

FOR THE FINGERS

4 tbsp cornflour liquid from 400g (14oz) tin of chickpeas (aquafaba)

15g (½oz) dried seaweed flakes

30g (1oz) panko breadcrumbs

400g (14oz) very firm marinated tofu, cut into

16 chunky batons vegetable oil, to deep fry a generous pinch of salt

1 To make the slaw, mix together the mayo and ketchup, then add the remaining ingredients, season with salt, pepper and a squeeze or two of lemon juice and mix well.

2 To make the ‘fish’ fingers, tip the cornflour into a shallow bowl and the aquafaba into another. In a third bowl, mix the seaweed, breadcrumbs and a generous pinch of salt. Coat the tofu batons in the cornflour, shaking offany excess. Working one piece at a time, dip them into the aquafaba, then the breadcrumbs. Press and turn until evenly coated.

3 Slowly bring 5cm of oil up to temperature for deep frying (around 190°C/375°F if you have a thermometer) in a high-sided saucepan. Carefully lower the tofu fingers in and fry for 3-4 minutes, until golden and crisp. You’ll need to do this in batches of no more than six at a time or the oil temperature will drop too much. Remove carefully with a slotted spoon and transfer to a plate lined with kitchen paper to drain. Keep the cooked ‘fish’ fingers warm in a low oven while you fry the rest.

4 Split the rolls open and pile in a generous amount of the slaw. Top with the ‘fish’ fingers and tomatoes, if using. Scoffwhile hot!

Korean sticky mushrooms with kimchi greens

4 Portobello mushrooms, thickly sliced untoasted sesame oil

2 small pinches of salt

150g (5¼oz) jasmine rice

½ tbsp sesame seeds

1 head of pak choi, roughly sliced

150g (5¼oz) tenderstem broccoli

80g (3oz) kimchi, chopped

1 spring onion, very finely sliced, to garnish

FOR THE SAUCE

2cm (¾in) piece of fresh root ginger, finely grated

1 garlic clove, finely chopped

2 tbsp rice vinegar

2 tbsp soy sauce

2 tbsp agave nectar

1½ tsp Korean gochujang chilli powder

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About Vegan Food & Living Magazine

Wondering what's going to be hot on the vegan scene in 2019? We reveal all in our 2019 trends special. From the ingredients you should be adding to your shopping list and how to use them, to how to improve your gut health with trendy probiotic drinks, we've got it all covered. Also this issue, we show you how to make your own plant milks and cheeses, get creative with 4 takes on pesto and Sara Kidd reveals all about cake flour. If that's not enough, we help you update your home decor in true vegan style, explore how vegan is vegan enough, and look at the hot debate over veganism and medicine. Download your issue today