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Category: Vegan

  • Quick Pickled Red Onions with Warm Spices

    Quick Pickled Red Onions with Warm Spices

    Quick Pickled Red Onions with Warm Spices

    Casper @Applause for the ChefCasper @Applause for the Chef
    Quick pickled red onions use red onions, vinegar, sugar and whole spices for a sharp, bright condiment. The hot brine softens the onion, fixes the pink colour and gives enough sweetness to balance salads, tacos, sandwiches and grilled food.
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    Servings
    Servings 1 jar

    Ingredients
     

    • 4 red onions thinly sliced
    • 250 ml water
    • 250 ml white vinegar
    • 2 tbsp caster sugar
    • 1 tsp mixed whole spices such as black peppercorns, allspice berries, cardamom or star anise
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    Instructions

    • Peel the red onions and slice them very thinly, using a mandoline if available.
      4 red onions
    • Pack the sliced red onions into a clean glass jar, leaving a little space at the top.
    • Heat the water, white vinegar, caster sugar and whole spices in a small saucepan until boiling and the sugar has dissolved.
      250 ml water, 250 ml white vinegar, 2 tbsp caster sugar, 1 tsp mixed whole spices
    • Pour the hot brine over the onions, making sure they are covered. Seal the jar and leave to cool completely.
    • Use after about 1 hour for a quick pickle, or chill for a stronger flavour.
    Start Cooking

    Chef's notes

    • Store in the fridge once cool and use within 1 week.
    • White vinegar gives the brightest pink colour. Apple cider vinegar gives a softer, fruitier flavour.
    • For a milder onion flavour, rinse the sliced onions briefly under cold water before adding them to the jar.
    • Serve with tacos, burgers, salads, grilled meat, falafel, eggs or cheese sandwiches.
    • Use clean jars and utensils each time to keep the onions in good condition.
    Drink pairing
    Quick pickled red onions are sharp, sweet and lightly spiced, so the best drinks are crisp and fresh. Citrus, dry bubbles, light beer and bright white wines keep the vinegar balanced.

    Alcoholic

    • Dry Riesling or Grüner Veltliner for bright acidity and freshness
    • Mexican lager with lime for tacos, burgers and grilled food
    • Dry cider with crisp apple acidity for cheese boards and salads

    Non alcoholic

    • Sparkling water with lime and mint for a clean, sharp match
    • Unsweetened iced tea with lemon for a dry, refreshing pairing
    • Ginger cordial with soda water for gentle warmth against the vinegar
    Nutrition per serving
    Calories: 225kcal (11%) | Carbohydrates: 41g (14%) | Protein: 5g (10%) | Fat: 0.4g (1%) | Saturated Fat: 0.2g (1%) | Sodium: 35mg (2%) | Potassium: 648mg (19%) | Fiber: 7g (29%) | Sugar: 19g (21%) | Vitamin A: 9IU | Vitamin C: 33mg (40%) | Vitamin E: 0.1mg (1%) | Vitamin K: 2µg (2%) | Folate: 84µg (21%)

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  • Provençal Niçoise Vegetable Gratin with Tomato, Courgette and Aubergine

    Provençal Niçoise Vegetable Gratin with Tomato, Courgette and Aubergine

    Provençal Niçoise Vegetable Gratin with Tomato, Courgette and Aubergine

    Applause for the Chef TeamApplause for the Chef Team
    Niçoise vegetable gratin layers tomatoes, courgettes, aubergines and onions with garlic, thyme, bay and olive oil. Slow baking concentrates the vegetables into a Provençal-style side dish with clean Mediterranean flavour.
    4 from 1 vote
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    Servings
    Servings 6 people

    Ingredients
     

    • 8 tomatoes sliced
    • 4 onions thinly sliced
    • 4 courgettes sliced
    • 3 aubergines sliced
    • 6 garlic cloves finely chopped
    • 2 fresh thyme sprigs
    • 3 bay leaves
    • 1½ tsp coarse sea salt
    • 4 tbsp olive oil
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    Instructions

    • Slice the tomatoes, onions, courgettes and aubergines. Peel and finely chop the garlic.
      8 tomatoes, 4 onions, 4 courgettes, 3 aubergines, 6 garlic cloves
    • Arrange the vegetables in alternating layers in a gratin dish, pressing them down firmly.
    • Scatter over the garlic, thyme, bay leaves and coarse sea salt.
      6 garlic cloves, 2 fresh thyme sprigs, 3 bay leaves, 1½ tsp coarse sea salt
    • Drizzle with olive oil and bake at 150°C for 1 hour until the vegetables are tender and concentrated.
      4 tbsp olive oil
    Start Cooking

    Chef's notes

    • Use ripe tomatoes, as their juices season the whole gratin.
    • Slice the vegetables evenly for the best texture.
    • Serve warm or at room temperature.
    • Leftovers keep for up to 3 days and are good with grilled fish or eggs.
    • Add black olives after baking for a more pronounced Niçoise flavour.
    Drink pairing
    Niçoise vegetable gratin has tomato acidity, olive oil richness and soft Provençal herbs. Fresh Mediterranean-style drinks keep the dish bright.

    Alcoholic

    • Provence rosé
    • Vermentino
    • Light Grenache red

    Non alcoholic

    • Sparkling water with basil and lemon
    • Tomato water with black pepper
    • Iced mint tea
    Nutrition per serving
    Calories: 232kcal (12%) | Carbohydrates: 32g (11%) | Protein: 8g (16%) | Fat: 11g (17%) | Saturated Fat: 2g (13%) | Sodium: 610mg (27%) | Potassium: 1634mg (47%) | Fiber: 12g (50%) | Sugar: 16g (18%) | Vitamin A: 2080IU (42%) | Vitamin C: 79mg (96%) | Vitamin E: 3mg (20%) | Vitamin K: 27µg (26%) | Folate: 115µg (29%)

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  • Bhel Puri-Style Lentil and Quinoa Salad with Peanuts and Chutney

    Bhel Puri-Style Lentil and Quinoa Salad with Peanuts and Chutney

    Bhel Puri-Style Lentil and Quinoa Salad with Peanuts and Chutney

    Applause for the Chef TeamApplause for the Chef Team
    Bhel puri-style lentil salad uses French green lentils, puffed quinoa, vegetables, chutneys and peanuts for crunch, acidity and protein. It keeps the chaat profile while staying fresh and quick.
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    Servings
    Servings 2 people

    Ingredients
     

    • 100 g cooked French green lentils
    • 1 bell pepper finely diced
    • 300 g English cucumber finely diced
    • 1 jalapeño seeded and finely diced, optional
    • 110 g cooked corn kernels
    • 25 g puffed quinoa
    • 60 ml tamarind-date chutney
    • 2 tbsp coriander chutney
    • 90 g Roma or cherry tomatoes finely chopped
    • 50 g red onion finely chopped
    • 10 g fresh coriander finely chopped
    • 45 g unsalted roasted peanuts
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    Instructions

    • Divide the lentils, bell pepper, cucumber, jalapeño, corn and puffed quinoa between two bowls.
      100 g cooked French green lentils, 1 bell pepper, 300 g English cucumber, 1 jalapeño, 110 g cooked corn kernels, 25 g puffed quinoa
    • Drizzle over the tamarind-date chutney and coriander chutney.
      60 ml tamarind-date chutney, 2 tbsp coriander chutney
    • Top with tomatoes, red onion, coriander and peanuts. Serve immediately for the best crunch.
      90 g Roma or cherry tomatoes, 50 g red onion, 10 g fresh coriander, 45 g unsalted roasted peanuts
    Start Cooking

    Chef's notes

    • Add the puffed quinoa just before serving if you want maximum crunch.
    • Use a no-added-sugar tamarind chutney if you prefer a sharper finish.
    • The vegetables can be chopped several hours ahead and kept chilled.
    • Keep the peanuts separate until serving if packing for lunch.
    Drink pairing
    Tangy chutneys, coriander and chilli need cooling drinks with citrus, spice or gentle sweetness.

    Alcoholic

    • Off-dry Riesling
    • Wheat beer
    • Gin and tonic with lime

    Non alcoholic

    • Salted lime soda
    • Mango lassi
    • Iced mint tea
    Nutrition per serving
    Calories: 450kcal (23%) | Carbohydrates: 78g (26%) | Protein: 11g (22%) | Fat: 13g (20%) | Saturated Fat: 2g (13%) | Sodium: 365mg (16%) | Potassium: 856mg (24%) | Fiber: 8g (33%) | Sugar: 42g (47%) | Vitamin A: 2732IU (55%) | Vitamin C: 101mg (122%) | Vitamin E: 3mg (20%) | Vitamin K: 45µg (43%) | Folate: 125µg (31%)

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  • Plant-Based Dumpling Noodle Soup with Pak Choi and Shiitake

    Plant-Based Dumpling Noodle Soup with Pak Choi and Shiitake

    Plant-Based Dumpling Noodle Soup with Pak Choi and Shiitake

    Applause for the Chef TeamApplause for the Chef Team
    A quick vegan noodle soup with vegetable gyoza, shiitake, udon noodles, pak choi, soy and rice vinegar. Savoury, warming and full of texture.
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    Servings
    Servings 4 people

    Ingredients
     

    • 3 spring onions
    • 3 garlic cloves
    • 30 g fresh ginger
    • 125 g shiitake mushrooms
    • 4 tbsp sunflower oil
    • 1 star anise
    • 1 vegan vegetable stock cube
    • 1 l boiling water
    • 3 tbsp soy sauce
    • 3 tbsp rice vinegar
    • 270 g vegetable gyoza
    • 300 g thick udon noodles
    • 550 g Shanghai pak choi
    • 4 tsp sesame oil
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    Instructions

    • Roughly chop the white parts of the spring onions and finely slice the green parts. Finely chop the garlic, grate the ginger and halve the shiitake.
      3 spring onions, 3 garlic cloves, 30 g fresh ginger, 125 g shiitake mushrooms
    • Heat half the sunflower oil in a soup pan and fry the shiitake for about 3 minutes, until lightly browned.
      4 tbsp sunflower oil, 125 g shiitake mushrooms
    • Add star anise, garlic, ginger and white spring onion. Cook for 2 minutes until fragrant.
      1 star anise, 3 garlic cloves, 30 g fresh ginger, 3 spring onions
    • Add the stock cube and boiling water. Bring to a boil, then add soy sauce and rice vinegar. Simmer for 10 minutes, adding dumplings after 8 minutes.
      1 vegan vegetable stock cube, 1 l boiling water, 3 tbsp soy sauce, 3 tbsp rice vinegar, 270 g vegetable gyoza
    • Rinse the udon noodles under warm water and divide between bowls. Quarter the pak choi lengthways.
      300 g thick udon noodles, 550 g Shanghai pak choi
    • Stir-fry the pak choi in the remaining sunflower oil over high heat for 5 minutes. Toss with half the sesame oil.
      550 g Shanghai pak choi, 4 tbsp sunflower oil, 4 tsp sesame oil
    • Ladle the soup and dumplings over the noodles. Top with pak choi, green spring onion and the remaining sesame oil.
      3 spring onions, 4 tsp sesame oil
    Start Cooking

    Chef's notes

    The soup base can be made a day ahead. Add the dumplings and pak choi shortly before serving so they stay fresh.
    Drink pairing
    This noodle soup is savoury, mushroomy and soy-led, with sesame richness and a little acidity from rice vinegar. Drinks with brightness, gentle bitterness or clean bubbles work well.

    Alcoholic

    • Dry Riesling or Grüner Veltliner
    • Junmai sake served lightly chilled
    • Crisp pilsner or rice lager

    Non alcoholic

    • Cold green tea with lemon
    • Sparkling yuzu or lime water
    • Alcohol-free pilsner
    Nutrition per serving
    Calories: 486kcal (24%) | Carbohydrates: 57g (19%) | Protein: 14g (28%) | Fat: 25g (38%) | Saturated Fat: 3g (19%) | Cholesterol: 3mg (1%) | Sodium: 1725mg (75%) | Potassium: 539mg (15%) | Fiber: 6g (25%) | Sugar: 9g (10%) | Vitamin A: 6234IU (125%) | Vitamin C: 72mg (87%) | Vitamin D: 0.1µg (1%) | Vitamin E: 6mg (40%) | Vitamin K: 83µg (79%) | Folate: 104µg (26%)

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  • Slow Vegan Jackfruit Rendang with Coconut, Lemongrass and Cashews

    Slow Vegan Jackfruit Rendang with Coconut, Lemongrass and Cashews

    Slow Vegan Jackfruit Rendang with Coconut, Lemongrass and Cashews

    Casper @Applause for the ChefCasper @Applause for the Chef
    A plant-based take on Indonesian rendang, built around young jackfruit, coconut milk and a deeply fragrant spice paste. Rich, warm and slow-cooked, but still straightforward.
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    Servings
    Servings 6 people

    Ingredients
     

    • 100 g shallots
    • 2 lemongrass stalks
    • 4 cm fresh ginger
    • 3 garlic cloves
    • 75 g cashews
    • 2 tsp ground turmeric
    • 1.5 tsp ground cumin
    • 1.5 tsp ground coriander seed
    • 1 tsp ground cinnamon
    • 0.5 tsp ground cloves
    • 0.5 tsp chilli flakes
    • 2 tins young jackfruit drained and rinsed
    • 2 tbsp peanut oil
    • 400 ml coconut milk
    • 100 ml water
    • 3 tbsp ketjap manis
    • 7.5 g fresh coriander
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    Instructions

    • Cut the shallots into wedges. Trim the lemongrass, keeping the tougher stalks aside for the stew, and chop the softer inner parts.
      100 g shallots, 2 lemongrass stalks
    • Peel and chop the ginger. Blend the shallots, soft lemongrass, ginger, garlic, cashews and spices into a thick paste.
      100 g shallots, 2 lemongrass stalks, 4 cm fresh ginger, 3 garlic cloves, 75 g cashews, 2 tsp ground turmeric, 1.5 tsp ground cumin, 1.5 tsp ground coriander seed, 1 tsp ground cinnamon, 0.5 tsp ground cloves, 0.5 tsp chilli flakes
    • Rinse and drain the jackfruit, then tear or slice it lengthways into rough pieces.
      2 tins young jackfruit
    • Heat the oil in a heavy pan. Fry the spice paste for about 5 minutes over medium heat, stirring often.
      2 tbsp peanut oil
    • Add jackfruit and cook for 2 minutes. Pour in coconut milk, water and ketjap manis, then add the reserved lemongrass.
      2 tins young jackfruit, 400 ml coconut milk, 100 ml water, 3 tbsp ketjap manis, 2 lemongrass stalks
    • Cover and simmer gently for 45 minutes. Remove the lid and cook for another 15 minutes, until thick and glossy.
    • Break up large jackfruit pieces, remove the lemongrass and season with salt. Finish with roughly chopped coriander.
      7.5 g fresh coriander
    Start Cooking

    Chef's notes

    Chef’s notes: Serve with jasmine rice, fried shallots and atjar for contrast.
    Drink pairing
    Rendang is aromatic, creamy and gently sweet, with warm spice and coconut richness. Choose drinks with enough freshness to cut through the sauce without overpowering the spices.

    Alcoholic

    • Off-dry Riesling or Gewürztraminer
    • Chenin Blanc with good acidity
    • Belgian-style witbier or saison

    Non alcoholic

    • Cold jasmine tea with lime
    • Sparkling ginger and lemongrass cooler
    • Alcohol-free pale ale
    Nutrition per serving
    Calories: 298kcal (15%) | Carbohydrates: 19g (6%) | Protein: 4g (8%) | Fat: 24g (37%) | Saturated Fat: 14g (88%) | Sodium: 183mg (8%) | Potassium: 345mg (10%) | Fiber: 2g (8%) | Sugar: 9g (10%) | Vitamin A: 143IU (3%) | Vitamin C: 3mg (4%) | Vitamin E: 1mg (7%) | Vitamin K: 9µg (9%) | Folate: 20µg (5%)

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  • Smashed Japanese Cucumber with Sesame, Garlic and Nori

    Smashed Japanese Cucumber with Sesame, Garlic and Nori

    Smashed Japanese Cucumber with Sesame, Garlic and Nori

    BramBram
    A bold, crunchy cucumber dish smashed for maximum texture, then coated in sesame, soy, garlic and a hint of spice. Fast, addictive and full of umami.
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    Servings
    Servings 1

    Ingredients
     

    Cucumber

    • 160 g cucumber lightly smashed and torn into chunks

    Seasoning

    • 1 tsp sesame oil
    • 1 tsp soy sauce
    • 1 tsp rice vinegar
    • 0.5 tsp sugar
    • 0.5 tsp toasted sesame seeds
    • 0.25 tsp garlic finely grated
    • 4 shakes shichimi togarashi
    • 0.25 sheet nori torn
    • 1 pinch salt
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    Instructions

    • Place the cucumber on a board and smash it lightly with a knife or meat hammer, then tear into irregular bite size pieces.
      160 g cucumber
    • Sprinkle with salt, mix and let sit for 2 to 3 minutes to draw out moisture.
      1 pinch salt
    • Add sesame oil, soy sauce, rice vinegar, sugar, garlic and mix well.
      1 tsp sesame oil, 1 tsp soy sauce, 1 tsp rice vinegar, 0.5 tsp sugar, 0.25 tsp garlic
    • Finish with sesame seeds, shichimi and torn nori, then serve.
      0.5 tsp toasted sesame seeds, 0.25 sheet nori, 4 shakes shichimi togarashi
    Start Cooking

    Chef's notes

    Wonderful refreshing side with any kind of SE Asian dish
     
    Drink pairing
    This smashed Japanese cucumber salad is fresh, salty, and deeply umami from the soy sauce and nori. Light, crisp drinks with good acidity and a clean finish pair best and keep the dish refreshing without overpowering its delicate flavors.

    Alcoholic

    • Dry Riesling or Grüner Veltliner for bright acidity and freshness
    • Junmai Ginjo sake served chilled
    • Japanese lager such as Asahi or Sapporo

    Non alcoholic

    • Cold jasmine green tea or sparkling yuzu water with a squeeze of lime
    Nutrition per serving
    Calories: 85kcal (4%) | Carbohydrates: 8g (3%) | Protein: 2g (4%) | Fat: 5g (8%) | Saturated Fat: 1g (6%) | Sodium: 443mg (19%) | Potassium: 318mg (9%) | Fiber: 3g (13%) | Sugar: 5g (6%) | Vitamin A: 1334IU (27%) | Vitamin C: 6mg (7%)

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