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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Sticky Orange and Chilli Tempeh Bites
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Pulse the ginger, garlic and chilli in a food processor and add to a hot saucepan containing 1 tbsp of rapeseed oil. Fry for 2-3 minutes and then add the white wine vinegar.
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Cook off the vinegar for 5 minutes on a high heat. Next add the brown sugar. Allow the mixture to get nice and sticky but do not allow it to burn.
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When the sauce is getting thick add the orange juice. In a small dish mix the corn flour and a dash of tap water until smooth. Add the corn flour to the sauce and season well with salt and pepper.
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Let the sauce simmer on a low heat while you prepare your tempeh. Add water if you feel that the sauce is getting too thick.
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1 knob ginger (2x2cm)
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1 garlic clove
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1 red chilli (deseeded)
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100mls white wine vinegar
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2 tbsp brown sugar
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200mls orange juice
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75g panko breadcrumbs
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4 tbsp flour (mixed with water)
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1 tsp corn flour (mixed with water)
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175g chunky tempeh slices
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Golden rapeseed oil (for frying)
Ingredients
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[Makes 6 bites]
Method
The Sauce
The Tempeh
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Make sure your tempeh is dry and sliced into thick chunks.
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Gather 2 bowls. Add the breadcrumbs to one of the bowls and 4 tbsp of flour to another.
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To the flour add enough tap water to get a thin but sticky consistency (similar to egg)
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Dunk the tempeh into the flour-water mix and then into the breadcrumbs (then repeat)
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To a large frying pan add enough rapeseed oil to allow for shallow frying. When the oil is hot fry a few pieces of tempeh at.a time in batches, making sure that they are crispy on all sides.
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When you have finished cooking the tempeh add them all back to the same hot frying pan and add your sticky orange sauce on top. Allow the pieces to caramelise into the sauce.
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Serve immediately and eat when hot! Sprinkle on some sesame seeds and spring onion if you wish. Enjoy!
