DIY Chef: Try these easy-to-make vegan recipes at home now
’Tis the season to be jolly and relish delicious festive fare! If you’re looking for vegan recipes to try, this season, we’ve got you covered. Vegan Chef, Sebastien Kardinal and Executive Sous Chef, Satya Pandari from Novotel Hyderabad Convention Centre share three easy-to-make recipes. Try them now!
Preparation time: 20 minutes
450 gr nature tempeh
60 ml of beetroot juice
30 gr ketchup
3 tbsp Dijon (Mustard)
4 large pickles
4 tbsp capers (pickled flower buds)
4 branches of parsley
4 sprigs fresh cilantro
1. In a bowl, crumble the tempeh with fingers. Pour beet juice and ketchup. Knead and leave for 1:00. Then add 20 ml of olive oil, stir again and go all through a grinder to prepare the tartare.
2. In a bowl, whisk mustard cold well with 30 ml of olive oil that is poured into the net.
3. Finely chop the shallots, gherkins and capers. Chop together parsley leaves and fresh coriander.
4. Dividing the tempeh chopped into 4 equal portions and mix with each condiment equally.
5. Be seasoned tartare each depending on the tastes of each with varying degrees of ketchup, Worcestershire sauce and hot pepper sauce.
6. Shaping the Tartar shaped thick burger, dig a small bowl in the center and pour about 1 tablespoon well-rounded coffee with whipped mustard.
This dish showcases the Basque Country and plants of the region. Espelette pepper, for example, brings the character to the dish, giving warm and spicy notes without distorting the other ingredients. One dose according to its sensitivity and especially never to ignore it!
Preparation time: 45 minutes
100 g textured Soy protein (large balls)
1 litre of vegetable broth
3 peppers (green and red)
2 cloves garlic
1 red onion
1 c-to-c Espelette pepper (red Chilli pepper) puree
20 cl of white wine
3 bay leaves
1. Make rehydrated textured soy meatballs in broth for 10 minutes over high heat. Once cooked, drain and wring the pellets to remove excess liquid.
2. Clean the peppers and cut into even slices. Cut the tomatoes into large cubes. Peel and finely chop the onion.
3. In a Dutch oven, heat a background of olive oil and fry the textured soy meatballs high heat until browned. Book at hand. In a Dutch oven, add a little olive oil and sauté over high heat oil onion and a clove of pressed garlic. From colouring, add the peppers and sweat over high heat for 3 minutes. Deglaze with white wine and reduce uncovered.
4. Add the diced tomatoes, thyme and bay leaf, salt and add the mashed Espelette pepper. Stir and simmer for 5 minutes. Finally, add the soy textured meatballs, mix with all and cook for 20 minutes over low heat, covered.
5. Serve and accompany with white rice for example.
Tips: "Even at the height of the season it is not always easy to have enough tomatoes to taste fragrant, bringing the right amount of fruit and acidity. Therefore, I recommend you to easily fix the thing by adding 1 small quantity of cane sugar and 1 small quantity of cider vinegar just before adding soy pellets textured."
Vegan Bhagara Baingan
12 small Indian Eggplant
2 Tbsp oil
For spice mix
1 tsp cumin seeds
1/4 tsp fenugreek seeds
1 Tbsp. coriander seeds
10 cashews crushed
1 Tbsp. sesame seeds
2 Tbsp. coconut powder
2 Tbsp. oil
1/2 tsp black mustard seeds
1/8 tsp asafoetida
1/2 tsp turmeric
1 tsp red chilli powder
1 tsp sugar
1-1/2 tsp salt
1 Tbsp. tamarind paste
1 tsp chopped ginger
2 Tbsp. chopped cilantro for garnish
1. Make a slit into eggplants, but not cutting them into half.
2. Heat the oil in a flat frying pan over low medium heat and stir-fry eggplant rotating occasionally till they are tender, not mushy. Set them aside.
3. For the spice mix take all the ingredients, cumin seeds, fenugreek seeds, coriander seeds, cashews, sesame seeds, coconut powder and grind them in fine powder. Set aside.
4. Blend tomatoes and ginger together to make into a fine puree. Set aside.
5. Heat the flat frying pan over low medium heat, I am using the same pan I stir fry the eggplants. When the oil is moderately hot add the mustard seeds as they crack turn off the heat. Add all the spices asafoetida, turmeric, red chilli powder and dry spice mix stir for about 2 minutes, all the spices should be roasted.
6. Add tomato puree, sugar, salt and about 1 tablespoon of tamarind paste. Stir fry the gravy until the mix becomes little thick and start leaving the oil from sides. Add 1/2 cup of water and bring it to boil.
7. Add the eggplant spreading in the frying pan, stir gently cover the pan lower the heat to low and let it simmer for about 7-8 minutes stirring occasionally.
8. Eggplant should be soft and tender not mushy and coated well with the spices. Adjust the gravy thickness to your choice. Add the cilantro stir gently.