Put a vegan twist on pub grub favourites, including tofu fish and chips

New cookbook options meat-free variations of conventional British teatime favourites that are sure to go down a storm with household and pals.

Aimee Ryan is creator of the cookbook, Nice British Vegan, which reveals put together conventional British favourites, in a vegan-friendly model.

Right here she shares her different recipes for a traditional burger, and fish and chips.

This veggie burger has an excellent, agency texture – no mushiness, and is packed stuffed with flavour and cooks fantastically within the pan, oven or grill.

In the meantime, not solely does the beer-battered tofu dish appear to be the actual deal but it surely additionally has added fish flavour, due to the nori sheet.

Served with in all probability one of the best chips you’ll ever make – which take a little bit of effort however are completely price it – and super-simple minted mushy peas.

British veggie burger

Serves 2-4

Substances

• 1 tbsp vegetable oil, plus additional
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 1 tbsp balsamic vinegar
• 1 tsp yeast extract or miso paste
• 120g shiitake or chestnut mushrooms, finely chopped
• 1 tsp dried blended herbs
• 1 tbsp brown sauce
• ½ tsp mustard powder
• 400g can of kidney beans, drained and rinsed
• 125g cooked rice
• 40g porridge oats
• 4-6 tbsp plain flour
• A beneficiant pinch of sea salt and floor black pepper

To serve:

• 2-4 vegan cheese slices
• 2-4 seeded burger buns
• 1 little gem lettuce, leaves separated and washed
• 1 beef tomato, sliced
• Vegan mayonnaise
• Ketchup
• Crispy veggie/bacon strips (elective)

Technique

1. Warmth the oil in a big pan and sauté the onion and garlic for 5 minutes, till softened.
2. Add the vinegar, yeast extract/miso paste and mushrooms and prepare dinner for an additional eight minutes till brown and sticky.
3. Add the remaining elements and use a potato masher to crush and mix every little thing collectively right into a thick, chunky combination. Form into 4 small, or two giant, patties.
4. To prepare dinner, warmth a frying pan with sufficient oil to cowl the bottom and fry over a medium warmth for 5 minutes on both sides, till barely charred.
5. Add the slices of cheese to the burgers whereas they’re nonetheless heat within the pan and let the cheese soften barely.
6. Serve in buns topped with lettuce, tomato, mayonnaise, ketchup, and if desired, veggie bacon strips (see under).

Crispy bacon strips

Substances

• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 tbsp balsamic vinegar
• 1 tbsp maple syrup
• 1 tsp smoked paprika
• ½ tsp sea salt
• 4 sheets rice wrappers

Technique

1. Preheat the oven to 180C Fan/200C/400F/Gasoline Mark 6.
2. Line a big baking tray with greaseproof paper.
3. Combine the oil, soy sauce, vinegar, maple syrup, paprika and salt collectively in a shallow dish.
4. Stack two sheets of the rice paper on prime of each other and soak in a bowl of chilly water briefly to melt them.
5. Utilizing kitchen scissors, reduce the sheets into bacon-sized strips.
6. Dip every strip into the combination, coating the paper on both sides, earlier than putting on the ready baking tray.
7. Use a pastry brush, dipped into the combination, to provide them a second coating on the baking tray.
8. Bake for 5 to eight minutes, watching rigorously to ensure they don’t burn.
   They need to be crispy and textured with a superb crunch.

Beer-battered tofish and chips

Serves 2

Substances

For the tofish:

• 390g block of additional agency tofu, drained and patted dry
• 1 sheet of nori
• Juice of 1 lemon
• 80g plain flour
• 50g cornflour
• 150ml vegan-friendly pale ale

For the chips:

• 1 kg King Edward potatoes, peeled and reduce into chunky chips
• 750ml vegetable oil
• For the mushy peas:
• 1 tbsp dairy-free butter
• 200g frozen petit pois
• A handful of recent mint leaves, finely chopped
• 1 tsp white vinegar
• Sea salt and floor black pepper

Technique

1. Rinse the chips in chilly water to take away extra starch. Add them to a big saucepan of chilly, salted water and convey to the boil, then decrease the warmth and simmer for 5 to eight minutes till simply softened.
2. Drain, pat dry and organize on a baking tray. Refrigerate for at the least an hour or, lined, in a single day.
3. For the peas: Soften the butter in a small pan over a medium warmth.
   Add the peas and prepare dinner for 5 minutes till tender. Add the mint and vinegar and, utilizing a potato masher, crush the peas till mushy. Season, then place a lid on the pan to maintain them heat.
4. To prepare dinner the chips, warmth the oil to roughly 160C Fan/180C/350F/Gasoline Mark 4 and punctiliously decrease half of the potatoes into the oil.
5. Cook dinner for 4 to 5 minutes, or till they’re crisp and golden. Use a slotted spoon to rigorously take away the chips from the oil and drain on paper towel. Repeat with the remaining potatoes. Season generously with salt.
6. Whereas the chips are cooking, put together the tofish.
7. Minimize the block in half horizontally, then create fillet shapes, triangles or simply rectangles.
8. Utilizing scissors, reduce the nori sheet into matching shapes, in order that it sits neatly on prime of the tofu. This can resemble fish pores and skin and in addition provides a fish flavour.
9. Squeeze half a lemon over the tofu items then pat the nori shapes on prime, so that they’re pretty safe.
10. Use the identical pot of oil as you used to fry the chips, and reheat it till it’s reached roughly 130C Fan/150C/300F/Gasoline Mark 2.
11. Make the batter by whisking collectively the flour, cornflour and ale, then
    season.
12. Dip the tofu shapes into the batter after which rigorously switch them to the recent oil.
13. Cook dinner for 3 to 4 minutes, or till golden brown. Take away from the oil with a slotted spoon.
14. Sprinkle the tofish with salt and vinegar and serve with the chips, peas, lemon wedges and mayonnaise.

For extra vegan recipes…

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Midweek meal recipe: Vegan dal with coconut chutney