Guest Blog by Holly White, vegan food and lifestyle blogger. Be sure to check out Holly's cookbook published by Gill Books and her Instagram for more mouth-watering meal inspiration!
When it comes to vegan food a lot of people have perceptions of mung beans and iceberg lettuce and whilst both have their place, I’ve made it my mission to elevate everyone’s perceptions of vegan food. I want tasty nourishing food that not only looks like heaven but it also tastes divine and for ease in blended families, is tasty enough that vegan or not, everyone enjoys it!
Below is a delicious and easy 3 Course Meal for you to try out!
A lot of the elements can be made in advance: the tofu can be marinated, the ‘meatballs’ made the day before and the cake prepped and ready, so as if you’re having friends around to enjoy, it’s just a case of heating up and assembly.
Starter - Tofu Satay Lettuce Wraps (Serves 4)
What do you need?
1. 300g Smoked Tofu - I like the brand Tofoo
2. Marinade
- 4 tablespoons Soy or Tamari sauce
- 1 tablespoon Agave
- 1/2 teaspoon of smoked paprika
- 1 teaspoon of Miso paste
- 2 tablespoons of vegetable oil
- Salt and Pepper
3. Satay Sauce
- 100 g crunchy peanut butter (this must be palm oil free)
- 5 tablespoons/80 ml soy sauce or Tamari
- Juice of 2 limes - approx 60 ml
- 1 tablespoon grated ginger
- 2 cloves of minced garlic
- 1/2 teaspoon smoked paprika
- Salt and pepper
- 2-4 tablespoons of water - depending on thickness required
4. To Serve
- Wedge of lime, chopped coriander and chill flakes
- Lettuce leaves
What to do?
- Stir all the marinade ingredients together.
- Thinly slice the tofu and place in a shallow bowl with the marinade for a minimum of 2 hours.
- This can be left up to two days.
- To make the satay sauce stir all ingredients together to form a thin paste. Add more water if required to get the desired consistency.
- Griddle the tofu for approximately 3 minutes each side.
- Allow to cool slightly before placing on a lettuce leaf and spoon over the satay sauce and top with chopped coriander, chilli flakes and serve with a lime wedge.
Main - Vegan ‘Meatballs’ and Tomato Sauce (Serves 4)
What do you need?1. Simple Marinara Sauce
- 2 shallots or 1 white onion - finely chopped
- 1 clove of minced garlic
- 1 teaspoon of oregano
- 500g passata
- 1 tablespoon of olive oil
- Salt and pepper
2. Vegan Meatballs
- 15g of Nutritional yeast
- 100g walnuts
- 25g of oyster mushrooms
- 50g sweet potato
- 1 tablespoon of miso paste
- 1 teaspoon of onion powder
- 1 teaspoon of garlic powder.
- 2 chopped shallots
- 1 tablespoon of chia seeds soaked in 1 tablespoon of water
3. To Serve
- A drizzle of truffle oil
- Pine nuts
- Fresh basil to serve
4. Pasta
- Allow 100g per person
What to do?
- Blend all the meatball ingredients together in a food processor until a thick chunky dough is formed. Roll into balls approximately ping pong sized.
- Bake for 15-20 minutes at 180* and make the marinara sauce in the meantime.
- Keeping the temperature medium lightly fry the chopped shallot in a frying pan with the garlic and tomatoes pressing them down with the back of a fork to soften them.
- Simmer gently for fifteen minutes before adding in the meatballs and combining it all together.
- Serve over courgetti or spaghetti.
- Top with pine nuts, basil and a drizzle of truffle oil.
- If you have an extra five minutes lightly fry the meatballs in some olive oil before adding them to the sauce. This gives them a slightly crunch outside and a little more bite - but it’s not essential.
Mixed Berry Cheesecake with White Chocolate Sauce (Serves 12)
You will need a food processor for this and a 8” round springform cake tin.
If your tin is bigger that’s perfect - your cake just won't be as high. You can also make some mini ones too in a cupcake tray with liners
What do you need?
1. Base
- 100g chopped dates
- 600g shredded coconut
- 1 tablespoon melted coconut oil
- 25g cacao powder
- 1 tablespoon maple syrup
- 1/2 tablespoon vanilla extract
2. Filling
- 60 g of loose berries - I used frozen blackberries, raspberries and strawberries but it would work with just 1 type also.
- 150g of berries - I have used frozen as above.
- 2 tablespoons of coconut cream - from. can.
- 300 g cashew nuts -soaked for 8+ hours
- 1/2 teaspoon of vanilla extract
- 120 ml maple syrup
- 80 ml melted coconut oil
3. White Chocolate Sauce
- 120g soaked cashew nuts
- 2 tablespoons of light agave
- 60 g of melted Cacao butter
- 3 tablespoons of coconut milk
What to do?
Base
- To make the base blend all ingredients together.
- Add a tablespoon of water if needed to bring it all together to form a thick paste.
- Press this into the base of your 8” springform cake tin.
Middle Layer
- Firstly, scatter the loose berries over the base avoiding the edges. These will be seen in the cross-section when it is cut so arrange them strategically if required.
- To make the middle layer blend all ingredients together as finely as possible. You might need to stop and scrape down the side of the blender jug. Add a little almond milk if needed but as minimal as possible as it will affect how the cake holds.
- Strain in the coconut oil once smooth.
- Pour the mixture over the berries and the base.
- Shake the tin and bang it on a counter if needed to ensure there are no air pockets.
- Return to the fridge to set for at least 3 hours before serving.
White Chocolate Sauce
- Blend all ingredients together except the cacao butter.
- When smooth stream the cacao butter into the mixture.
- Be careful not to over blend as this changes texture.
- If you would like the sauce runny, serve it warm. If you would like to pipe it refrigerate it first.
