Preparation time: 15-20 minutes
Cooking Time: 20 -30 minutes
Serves: makes 7 Patties
· 250g plain flour
· ½ teaspoon ground turmeric
· ½ teaspoon salt
· 125g cold margarine or butter cut into cubes
· 5-6 tablespoon cold water
· 1 teaspoon oil
· 500g vegan soya mince (pre-soaked if the dried variety or defrosted if the frozen variety)
· 1 onion, diced
· 2 cloves garlic, minced
· 1 small (2 inches) piece of ginger, minced
· ½ teaspoon coarsely ground black pepper
· 2 - 3 teaspoons curry powder
· ½ teaspoon dried thyme
· ½ teaspoon paprika
· 2 tomatoes, chopped
· 4 tablespoons wholemeal breadcrumbs
· 125ml water
· 1 vegetable stock cube
2 heads cauliflower
1 teaspoon (5 g) season all
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon paprika
¼ cup (60 ml) olive oil
Preheat to 500ºF (260ºC).
Remove the outer green leaves from the head of cauliflower and trim the stem.
Using a large knife cut the cauliflower in half lengthwise through the center.
Cut a 1 ½-inch thick steak from each half. If the head is large, carefully cut one more steak from each of the cut sides.
Repeat process with the other head of cauliflower. Trim any florets not connected to the stem. There should be about 4 to 8 pieces total.
Place cauliflower steaks on a baking sheet.
In a small bowl mix together salt, pepper, garlic powder, season all and paprika
Drizzle olive oil on both sides of each cauliflower steak
Evenly sprinkle the seasoning mixture on both sides of the cauliflower steaks, about ¼ teaspoon per side.
Tightly cover the baking sheet with foil and bake for 5 minutes.
Remove the foil from the cauliflower and roast for 10 minutes.
Gently flip the cauliflower steak and roast until a golden brown crust forms on both sides, about 6 to 8 minutes.
Transfer to a serving platter and garnish with parsley.
1 cup of coconut milk (or 1 cup water)
1 teaspoon of salt
2 packs of yeast (approx 1 tablespoon)
1 tablespoon of vegan butter
1 tablespoon vegetable shortening
1 tablespoon of sugar
3 cups of plain flour sifted (can use bread flour)
1 teaspoon of salt
1 onion chopped
1 inch piece of ginger minced
2 cloves of garlic
1 medium tomato
1 teaspoon all purpose seasoning
1 teaspoon curry powder
1/2 a vegetable stock cube
I tin butter beans
1/2 cup red lentils
Coconut cream to taste
vegan cook, author