Jackfruit and Black Bean Burgers
NEW RECIPES
NEW RECIPES
Ice cream cheesecake with a strawberry compote
Method
Ingredients (12 portions)
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750mls vegan vanilla ice cream
(I used Swedish Glace) -
20 strawberries (diced in half)
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6 tbsp golden caster sugar
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10 medjool dates (de-stoned)
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1/2 cup almonds
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1/2 tsp ground cinnamon
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4 heaped tbsp soft vegan butter
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120g biscuits (I used. Nairn's coconut and chia seed oat cakes)
-
Pinch of salt
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Buffalo Cauliflower Wings using Frank's Red Hot Sauce
Ingredients (Serves 2-4) as a sharing portion
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1 medium cauliflower (cut into florets)
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1 cup panko breadcrumbs
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1.5 cup vegan natural yoghurt
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1 tsp smoked paprika
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1/2 tsp garlic powder
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1 tsp ground thyme
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1 tsp ground cumin
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2 tsp ground coriander
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Fine sea salt
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1.5 cups Franks Red Hot Buffalo Sauce
​
- Preheat your oven to 200 degrees (fan).
- Cut the cauliflower into equal sized florets.
- Make a spiced yoghurt using yoghurt, paprika, ground coriander, garlic, cumin, thyme and salt Mix well.
- Dip the florets into the yoghurt and then into a bowl of panko breadcrumbs.
- Place onto a baking tray, drizzle with olive oil and roast in the oven for 20-25 minutes or until crispy on both sides
- Remove from the oven and gently toss in a bowl of hot sauce until coated. Return to the oven for 10 minutes to get nice and crispy, Serve with a herby, lemony yoghurt to cool them down (optional)!
Method
