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)
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Pinch of salt
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Crispy Tofu Bagels
Ingredients (Serves 2)
For the Tofu
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0.5 cm slices of firm tofu
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1/2 cup panko breadcrumbs
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1 cup plain flour
For the Bagel
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2 sourdough bagels
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1 large sweet tomato
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Crispy iceberg lettuce
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8 thin slices of cucumber
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Sriracha mayo
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Tomato ketchup
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Fresh cress
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Before frying your tofu prepare all of your bagel fillings.
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Slice your tofu into thin slices (0.5-1cm). Gently pat dry using kitchen paper.
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Assemble 3 bowls (1 with breadcrumbs, 1 with 1/2 cup plain flour and 1 with 1/2 cup plain flour and water). The bowl with the flour and water needs to be sticky enough to allow the breading of the tofu slices.
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Dip the tofu into plain flour, then flour + water and then panko breadcrumbs.
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Heat a large frying pan and add a decent amount of vegetable oil to allow for shallow frying. Fry on both sides until the tofu is crispy. Drain onto kitchen paper and season with a little salt and pepper.
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Toast the bagels and assemble according to the picture!
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Enjoy!
Method
