Esra MuslZahter, founder of London Chef Eggplant is often found on Turkish tables. It’s such a beautiful vegetable that I like to cook it over an open fire. This gives it an extra smokiness and serves it with chili jam and crunchy fried garlic. Mix 250g of sugar and 250g of water until dissolved, add chopped chilies and lime juice to taste and heat until thickened to make chili jam. Cut 50g of garlic into thin slices and fry in oil. Place the eggplant on a plate and cut into chunks. Sprinkle with salt and za’tar and garnish with parsley, 4-5 fried garlic slices, chili jam and a drizzle of pomegranate molasses.
Neil Campbell, R’s head chefThese London I love celeriac. You can do many things and none of them need to be fancy. Baked like a baked potato and rubbed with olive oil and salt (lower in calories and more vitamins than spuds). Bake until the outside is caramelized and the inside is soft and fluffy. I recommend the garlic, mushroom and herb confit. Mix the parsley, coriander, green chillies, garlic and lemon juice with the olive oil and drizzle all over. Chopped nuts also go well with this.
Teriyaki maitake mushroom donburi
Luke FrenchChef Director of Jöro, Sheffield A hero vegan ingredient for me is the insane flavor of maitake mushrooms. You can find them in packages of mixed wild mushrooms in supermarkets, and one of my favorite comfort dishes is his teriyaki maitake rice bowl (mushroom rice bowl). Make a simple teriyaki by reducing 200g of mirin to half with 300g of light soy sauce, add a sachet of miso soup and stir. Next, salt the mushrooms by dissolving 10g of salt and 20g of caster sugar in 200g of cold water and soaking the mushrooms in it for 20 minutes. Drain off the brine, dry with kitchen paper, and cook on a hot barbecue grill (or fry in smoked olive oil) until charred and crispy on the outside. Toss mushrooms in teriyaki dressing and season freshly cooked sushi rice/short grain rice with rice vinegar/mirin/sugar/a pinch of salt. Topped with chopped chives and crispy fried onions and drizzled with teriyaki dressing.
Cavolo nero and walnut gnocchi
Giovanni AttardNorma, Executive Head Chef in London I make delicious gnocchi with cavolo nero and walnuts: Place 550g of mashed potatoes in a bowl with 5g of salt, 20ml of olive oil and 300g of 00 flour and mix until a ball forms. Take a portion and form it into a long roll about 2cm thick and cut the roll into 2.5cm pieces. Place the gnocchi on a floured tray and boil in a large pot of boiling salted water until they float. 100g walnuts, 5 tbsp olive oil, 1 bunch of basil leaves, 2 cloves of garlic, 50g pine nuts, 10g vegan parmesan cheese, 1/2 tsp. Perfect for cavolo nero pesto. salt and pepper each. Blend until smooth. If the blender doesn’t work, add a bit of hot water from the gnocchi pan.
Akhtar IslamChef at Opheem in Birmingham My go-to vegan dish is dal. I like it because it goes with anything. I usually eat it with bread or rice and a side of pickles. Heat a little oil in a frying pan over medium heat, add 1 tsp mustard seed, ½ tsp cumin seed, 2.5 cm minced ginger, ½ tbsp minced garlic, 20 curry leaves and sauté for 30 seconds. Add the finely chopped onion and finely chopped green chillies and fry until translucent. Then add 1 teaspoon red chili powder, 1/4 teaspoon turmeric powder, and 1/2 teaspoon salt and sauté for 2-3 minutes. Add 250g red lentils and 100g moong dal (make sure both are washed and soaked) and enough hot water to cover the lentils with an extra 2cm, cover and simmer for 20 minutes While cooking, caramelize finely sliced shallots and set aside to prepare for tempering. Using the same skillet and remaining oil, add 3 finely chopped cloves of garlic and cook until lightly browned. Next, add 2 red Kashmiri peppers, a pinch of asafoetida and 1/2 teaspoon of red Kashmiri pepper, mix well and pour over the prepared lentils. .
mixed green bruschetta
connor gaddhead chef at Trullo, London My wife and I often cook vegan meals at home, and when we do, we focus more on celebrating vegetables than trying to make vegan versions of meat dishes. For a quick dinner, make mixed greens bruschetta with cavolo, kale, chime di rapa, and more. Coarsely chop the greens after removing them from the stems and blanch them for 2-3 minutes. While it’s blanching, sauté the garlic and chili in a skillet (twice as much as he thinks you’ll need), add the vegetables and simmer for a few minutes. Simply season with salt and a squeeze of lemon, dip in new season Tuscan olive oil, and serve with freshly baked bread.
Samir TanejaBenares, London Executive Chef One of my favorite vegan dishes is Masala Poori. Turmeric, coriander, fenugreek and chili He’s spiced with powder and is delicious eaten plain or dipped in curries and sauces (my favorite is the black chickpea curry). To make masala puri, prepare flour and semolina dough (250g whole grain, 25g semolina, 100ml water, 10g sunflower oil), mix well with spices and let rest for 30 minutes before kneading and rolling into small flat discs. increase. Then fry until golden brown on both sides (about 30 seconds) and gently press the discs around the pan. Simple but very tasty.
caramelized onion yeast sauce
Jan OsulWilsons, Bristol Head Chef The restaurant always offers a vegan menu alongside its regular menu. This Caramelized Onion Yeast Sauce is one of those sauces that you can use for hearty and savory dishes. Lightly caramelize 6 shallots and 1 clove of garlic. Roast 200g of baker’s yeast at 160°C until crisp. Add the two together, cover with water and bring to a boil. Blend, sieve, and add a dash of sherry vinegar if you want tartness. Excellent compatibility with roasted root vegetables.
Judy JuFounder of Soul Bird, London I love the melting texture of eggplant, and I have many memories of eating gajnamul, a colorful side dish made with eggplant. My mother used to fry the eggplant carefully with chopsticks so as not to damage or discolor the eggplant. Asian eggplants are ideal for this recipe as they have a thin skin and a very sweet taste. Cut 3 Asian eggplants into finger-sized batons and toss with 1/2 tablespoon of salt. , 2 cloves of minced garlic, 1 tablespoon of grated garlic, thinly sliced green onions, 1 tablespoon of gochugaru, 2 teaspoons of toasted sesame seeds, 1/2 tablespoon of white sugar, and 2 tablespoons of soy sauce. 2 tablespoons of roasted sesame oil. set aside. Fry the eggplant in oil for 2-3 minutes, then remove from heat, drizzle with the sauce, and season with salt to taste.
Mushroom ‘ragout’ toast
Musefie of SophiaOmar Mayfair, Executive Chef, London My go-to comfort dish for January is vegan mushroom “ragu” on toast.It’s easy to make and perfect for a hearty lunch or light dinner. A few slices of sourdough are grilled until golden brown and drizzled with olive oil. Saute coarsely chopped banana shallots and finely sliced garlic with a pinch of salt. After 2-3 minutes, add 300g of chopped wild or button mushrooms along with 1/2 teaspoon of thyme. Once cooked, add 40ml of rice milk, 20ml of balsamic vinegar and lime juice. Simmer until thickened, coating the mushrooms with the sauce. Spoon ragout over toasted sourdough and garnish with 50g coarsely chopped pistachios, zest of 1 lime and watercress to garnish.