Vegan Mezze Sharing Board
FOOD + DRINK
The Art of Grazing cont ...
The Art of Grazing cont ...
Vegan Mezze Sharing Board
Recipe by : Miele , www . miele . co . uk
This vegan mezze consists of traditional flatbreads and a plethora of aromatic accompaniments .
Ingredients :
For the flatbreads :
• 300g self-raising flour
• ½ tsp salt
• ½ tsp sugar
• 1 tbsp coriander , finely chopped
• 300g natural coconut yoghurt
• ½ tbsp lemon juice
For the broad bean and pea hummus :
• 40g peas
• 40g broad beans , podded
• 1 clove of garlic , roasted or 1 tbsp garlic puree
• 1 tbsp tahini
• Juice of ½ a lemon
• 2 tbsp good quality olive oil
• 1 tbsp mint , chopped
• Pinch of salt , to taste
• Black pepper , to taste
For the vegan kofta :
• 300g soy mince
• 1 garlic clove , finely chopped
• 2 tbsp rapeseed oil
• ½ tsp fennel seeds
• ½ red chilli , finely chopped
• 1 tbsp grated ginger
• ½ ground coriander
• 1 tsp garam masala
• 2 tbsp ground almonds
• 1 tsp maple syrup
• Zest of one lime
• 1 tbsp tamari soy sauce
• 30g garam flour
• 2 tbsp Aquafaba
• Bunch of fresh coriander , finely chopped
Method :
For the flatbread :
1 . Preheat the oven on a conventional heat function to 280 ° C . Place a pizza stone on top of a wire rack at the top of the oven .
2 . Place the flour , salt , sugar and chopped coriander into a large mixing bowl , stir in the yoghurt and lemon juice .
3 . Tip your flatbread dough onto a lightly floured surface and knead until smooth and slightly bouncy .
4 . Divide into 12 small balls , using a rolling pin to roll out into small ovals .
5 . Using a fish slice , slide the flatbread onto the preheated pizza stone .
6 . Allow the flatbread to slightly puff and become golden brown on the underside .
7 . Then flip to cook the other side . Once cooked , use a pair of tongs to remove from the oven .
For the vegan koftas : 1 . Preheat the oven to 200⁰C on a fan setting .
2 . Sauté the onions and garlic with rapeseed oil in a medium pan on a medium heat until soft .
3 . Add the fennel seeds , chilli , ginger , ground coriander and garam masala to the pan and cook out for 2 minutes .
5 . Using an electric whisk , whip the aquafaba until pale and fluffy , then add to the main mixture .
6 . Roll the mixture into 20g balls and place on a baking tray , then transfer to the oven and cook for 20 minutes .
For the broad bean and pea hummus :
1 . Place the peas and broad beans on a perforated steam tray and steam in the oven for 1 minute at 100 ° C .
2 . Once cooked , add the peas and broad beans ( podded ) into a food processor , add in the garlic , tahini , lemon juice and blitz to a thick puree .
3 . Add the olive oil and blitz again to a smooth paste consistency .
4 . Transfer the hummus to a bowl and incorporate the mint .
5 . Season to taste with salt and pepper , and add parsley to garnish .
6 . Place in a serving dish and enjoy with flatbreads and koftas .
TOP TIP : Serve with your favourite chargrilled vegetables and hummus topped with pomegranate .
4 . Remove the pan from the heat , add the ground almonds , maple syrup , lime zest , fresh coriander , tamari soy sauce and garam flour , then combine well . www . insidekent . co . uk • 135