To celebrate Vedge Pledge Month and World Vegan Month, Head Chef Lesley has shared her favourite and most popular vegan and vegetarian dishes for you to enjoy.
Stuffed cabbage leaves (Vegan)
40g wholemeal rice
½ onion sliced
50g chestnuts
30g dried cranberries
20g pistachio nuts toasted
2 tbsp of olive oil
1 tbsp of red wine vinegar
1 tbsp of tamari
4 large cabbage leave. Outer ones are best
Method
Blanch cabbage leaves in salted boiling water for a couple of mins.
Cook rice as instructions
Sauté onions until the slightly caramelised, add chestnuts cranberries and nuts and cook for 2 mins add cooked rice, vinegar, tamari and olive oil and cook for a further 2 mins allowing all moisture to absorb into rice
Dry cabbage leaves take out large stalk running through it so easier to roll. Overlapping split sections place the filling and roll them up into parcel and secure with a cocktail stick.
Place into a small dish drizzle with salt and olive oil. And bake for about 20 mins and service with fresh parsley and sauce of your choice
Portobello mushroom Kiev (Vegetarian)
Gas 4 and 180 cells
Bechamel
2 portobello mushroom
50g cashew nuts, soaked in water for 6 hours
12g dried yeast
100ml of milk
1 lemon, juiced
1 clove garlic
Pinch of salt
Good pinch of chopped parsley
Topping
1tbsp breadcrumbs
1tbsp hazelnuts, roasted and chopped
1 good tbsp olive oil
1 tsp thyme
Good pinch of salt
Method
Sauce
Place all ingredients into a food blender and blend until smooth, chill and then add chopped parsley
Topping
Place all ingredients into a food processor and mix leaving it rustic but all combined
Take stalks out centre of the mushrooms, spoon a good helping of bechamel over each mushroom making sure it’s up to edges. Then sprinkle topping onto mushroom and bake for about 20 mins.
