Sample Project From Vegan BBQ

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Published

Time
Time:1h00
Difficulty
Nice 'n' Simple
Crafts
Cooking

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Vegan BBQ

In all sincerity, plantains (cooking bananas) do not receive the attention they deserve. So, are you one of those people who steer clear of them? Then you are sure to change your mind with these plantain patties, because these patties taste nothing like bananas.

Extract from

Vegan BBQ by Nadine Horn & Jörg Mayer

Published by Grub Street Publishing

If preparing a meat-free BBQ seems a challenge then look no further than the host of recipes in this gorgeous, mouth-watering collection. The beautifully illustrated recipes include Quinoa and Chickpea Burgers, Portobello Mushroom Paninis, Aubergine Gyros, Grilled Onigiri, Peppered Tofu Steaks, Cauliflower Cutlets, Celeriac Steaks, Zucchini Parcels, Stuffed Peppers, Grilled Onions with Romesco Sauce, Crispy Potato Skins with Guacamole, Braised Radishes in Black Pepper Butter, as well as Dips, Sauces, Salads, Salsas, Pickles, and Breads. These startling original recipe ideas, created for you by the two food blogger and best-selling authors, will surely convince you that not having meat or fish is no hardship when it comes to throwing a successful BBQ. So spread out the picnic blanket, set the table in the garden or on the balcony, it's time to enjoy a perfect al fresco meal with friends and family.

© 2018 Nadine Horn & Jörg Mayer / Grub Street Publishing · Reproduced with permission.


Recipe

  • Step 1

    Peel the plantains, cut them into large pieces and bring them to the boil in plenty of water. Cook for 5 minutes over a medium heat, then drain and leave to cool for 10 minutes.

  • Step 2

    Finely dice the tofu. Finely chop the spring onion, garlic and chilli. Combine with the plantain, curry powder, salt and 4 tablespoons oil in a food processor and finely purée.

  • Step 3

    Wet your hands and shape the mixture into four patties. Brush the patties with the remaining olive oil and cook over direct heat for 4–5 minutes each side.

  • Step 4

    Grate the carrot and mix it with the lime juice, olive oil and salt. Fill the chicory leaves with the mixture and top with vegan yoghurt and parsley. Serve with the plantain patties.

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