As you may know, October is World Vegetarian Month!
Foodie-favourite and celebrated restauranteur Ganesh Raj (owner of The Tasting Shed and co-host of East Well For Less) has created delicious plant-based recipes for Life Health Foods to be enjoyed by everyone – not just vegetarians.
So, whether you’re a vegan, vegetarian, flexitarian or even a meat-lover – these recipes are bound to wow you.
Potato Rosti Stack
Ingredients:
Rosti
- 1 potato
- 1 clove garlic, grated
- parsley chopped
- salt and pepper
- 1 tsp butter
- 1 tsp olive oil
Smashed Avocado:
- 1 avocado
- juice of 1 lime
- salt and pepper
Basil and Jalapeno Salsa:
- 5 pickled jalapenos
- fresh lime juice
- 5 basil leaves
- salt and pepper
- 1/2 tsp olive oil
Poached Egg:
- 1 egg
- vinegar
Patty:
- Bean Supreme Beetroot burger
Garnish:
- Microgreens
Method:
Rosti:
- Peel, clean and grate the potato. Make sure to get all the liquid out by squeezing the potato mix. This is important to make sure the potato crisps up.
- In a bowl, add the garlic and parsley, salt & pepper.
- Make a 2 cm rosti with your hands.
- Heat the oil and butter over a medium heat.
- Fry the rosti until it is golden brown on both sides. Set aside.
Basil & Jalapeno Salsa:
- Chop up the jalapeno and basil. Chop as finely as you can.
- In a small bowl, add mix. Add lime juice, salt and pepper to taste.
- Add a drop of oil if the texture is too firm.
Poached Egg:
- Boil a pot of water. Then reduce to a bare simmer.
- Crack the egg into a cup first. Then lower it gently into the water. I swirl it once just to get the eggs slightly clumped.
- Turn off the heat, put the lid on and let it rest for 4 mins.
- Remove the egg with a slotted spoon and set it on a paper towel to drain.
Assembly:
- Smash avocado, lime, salt and pepper and set aside
- Heat some oil in a medium pan. Fry the Beetroot patty for 2-3 minutes on each side, until it is slightly golden and heated through.
- Lay the potato rosti on the bottom
- Then cover the diameter of the rosti with the smashed avocado
- Next is the beetroot burger
- The egg is next followed by the salsa on top of that.
- Garnish with microgreens and serve!
Fully Loaded Chilli Dog
Ingredients:
- Alternative Meat Co sausage
- Chilli Con Carne
-
- 1 onion chopped
- 2 garlic cloves (chopped)
- ½ tsp chilli powder
- ½ tsp smoked paprika
- ½ tsp cumin
- 1 pack Vegie Delights Mince
- 1 can chopped tomatoes
- 1 tsp mixed herbs
- 1 tsp sugar
- 1 tsp tomato puree
- 1 can red kidney beans
- 1 cup vegetable stock
- 1 tbsp dairy-free sour cream
-
- Dairy-free Mozzarella
- Red onions, finely chopped
- Parsley, finely chopped
- 2 tsp dairy-free spread
- 1 hot dog bun
Method:
- Chilli Con Carne:
- Heat some oil in a medium heated pan
- Fry the onions and garlic till the onions go golden.
- Add the chilli, paprika, cumin and mixed herbs. Stir for 1 min.
- Add the mince and brown it. Make sure the mince is well broken up.
- Add the can of tomatoes and beans and mix well.
- Add the sugar and season with salt to taste.
- Add vegetable stock. Then boil. Once it reaches boiling point, reduce immediately to a simmer.
- Cook down for 20mins
- Check the seasoning and adjust if necessary.
- Cook the alt sausage in a medium heat pan with a little oil. Make sure it is golden.
- Cut a hot dog bun in half. Heat a little dairy-free spread in a pan and brown the insides of the bun
- Spread dairy-free spread on one side of the bun and dairy-free sour cream on the other side.
- Load the bun up with the chilli mix
- Garnish the top of the chilli with red onion, parsley and dairy-free cheese
- Serve and enjoy!
Mapo Tofu
Ingredients:
- 120g Vegie Delights Mince
- 1 block of Bean Supreme Tofu chopped into 1 cm pieces
- 1 tsp soy sauce
- ½ tsp ginger (minced)
- ½ tsp garlic (minced)
- 1 tsp oil
- 2 tsp Sichuan peppercorns
- 4 tsp spicy fermented bean paste (Doubanjiang)
- ½ tsp Chinese 5-Spice
- 1 cup vegetable stock
- 1 tsp sugar
- 1 tsp chilli oil
- ½ cup spring onions (chopped)
- Crispy shallots
- Cornstarch
- Rice, cooked
Method:
Marinate the tofu:
- In a bowl, add the Bean Supreme tofu and the marinade ingredients. Mix well and set aside.
Mapo Tofu
-
- Heat the oil in a medium pan
- Fry the Sichuan peppercorns. Once they are just golden, take them out and dry them on a paper towel. Then blitz them up in a dry blender or a mortar and pestle. Set aside.
- Heat oil in a hot pan.
- Fry the bean paste and the Vegie Delights mince for a minute.
- Add half a cup of spring onions and toss for 30 sec.
- Add the marinated tofu to the pan gently. Do not break it up.
- Add chilli oil, 5 spice powder and sugar. Add the vegetable stock and bring to a boil. Then simmer immediately for between 10-12 mins.
- Mix 1 tsp of corn starch in ½ cup of water.
- Add a little of it to the sauce and mix until it thickens. Check that it is a silken thick sauce. Add more corn starch if necessary. Once ready, remove from the heat.
- Transfer the Mapo Tofu into a bowl
- Garnish the Mapo Tofu with the Sichuan peppercorns, crispy shallots and spring onions.
- Serve with rice.