• Simply Vegan

    Nourishing your body and soul is easy with these warming plant-based meals. Recipes & styling: Chiara Turilli
    Simply Vegan

    Tofu Masala

    Prep 15 min | Serves 6

    INGREDIENTS
    For the masala sauce
    Vegetable oil
    1 tbsp
    Onion, grated
    1
    Garlic cloves, grated
    2
    Ginger, grated 1 tbsp
    Red chillies
    2
    Cinnamon stick 1
    Cardamom pods
    4
    Paprika
    1 tbsp
    Chilli powder
    1 tbsp
    Turmeric powder
    1 tbsp
    Ground coriander
    1 tbsp
    Tomato paste
    2 tbsp
    Chopped tomatoes, blended
    1 × 400 g tin
    Coconut cream
    1 × 400 g tin
    Brown sugar
    1 tbsp
    Chopped coriander 3 tbsp
    Lemon, juiced
    3 tbsp
    For the fried tofu
    Vegetable oil
    2 tbsp
    Tofu, cut into 2–3 cm blocks
    600 g
    To serve
    Toasted whole cashews
    Handful of coriander

    METHOD
    For the masala sauce
    1 Heat the oil over medium heat. Fry the onions for 5 minutes until soft and translucent.
    2 Add the garlic, ginger, chilli and spices, and stir for 1 minute until fragrant.
    3 Add the tomato paste and cook for a further minute before adding the tinned tomatoes and coconut cream. Allow to simmer for 5 minutes. Add the sugar and chopped coriander and allow to simmer for a further 10 minutes.
    4 Remove from the heat and add the lemon juice. Adjust seasoning to taste.
    For the fried tofu
    1 Heat the oil and fry the tofu in a non-stick pan in batches until golden brown. Mix the tofu through the curry sauce until well coated.
    To serve
    1 Dish some curry on to a serving plate and top with roasted cashews and fresh coriander.

    Broccoli and white bean soup

    Prep 15 min | Serves 4–6

    INGREDIENTS
    For the soup
    Olive oil
    2 tbsp
    Onion, sliced
    1
    Garlic cloves, crushed
    2
    White wine
    ⅓ cup
    Boiling water
    2 cups
    Vegetable stock powder
    2 tsp
    Coconut cream 1 cup
    Broccoli head, thick lower stems removed
    1
    Baby spinach 2 cups
    Cannellini beans 1 × 400 g tin
    Chopped parsley ¼ cup
    To serve
    Roasted Tenderstem broccoli
    Watercress
    Toasted almonds

    METHOD
    For the soup
    1 In a large pot, heat the oil over low and add the onion. Cook with the lid on for 5 minutes until the onions are translucent. Add the garlic and fry for another minute.
    2 Add the white wine and cook off the alcohol for 2 minutes, then add the boiling water, vegetable stock and coconut cream. Bring the mixture to the boil.
    3 Once the soup is boiling, lower the heat and add the broccoli and spinach. Simmer until the broccoli is tender, about 5–7 minutes.
    4 Stir through the beans and parsley, and allow to simmer for another 2 minutes. 
    5 Blend the mixture until smooth using a stick blender or food processor. Adjust seasoning to your taste.
    To serve
    1 Dish the soup into serving bowls and top with roasted broccoli, watercress and toasted almonds.

    Baby-marrow schnitzel with charred avocado and grapefruit salsa

    Prep 20 min | Serves 4–6

    INGREDIENTS
    For the baby-marrow schnitzel
    Large baby marrows
    4
    Flour
    1 cup
    Salt
    1 tsp
    White pepper
    1 tsp
    Garlic powder
    1 tsp
    Cayenne pepper
    1 tsp
    Water
    1 cup
    Fine breadcrumbs
    1½ cups
    Flour
    ¼ cup
    Salt
    2 tsp
    Paprika
    1 tsp
    Oil for frying
    For the charred avocado
    Avocados
    4
    Lemon juice
    2 tbsp
    Maldon salt
    For the grapefruit salsa
    Red onion
    1 bunch
    Rosa tomatoes
    1 cup
    Chopped parsley
    2 tbsp
    Olive oil
    1 tbsp
    Grapefruit, segmented
    1
    Brown sugar
    1 tbsp
    To serve
    Sliced grapefruit
    Chopped parsley

    METHOD
    For the baby-marrow schnitzel
    1 Wash the baby marrows and pat dry with a paper towel. Without trimming the tops, cut the marrow in half lengthwise. Set aside in a bowl.
    2 Place the flour, salt, white pepper, garlic powder, cayenne pepper and water in a bowl. Mix well. In a separate bowl, combine breadcrumbs, flour, salt and paprika.
    3 Heat the oil in a pot over medium heat.
    4 Dip the marrows into the batter and then into the breadcrumb mixture until completely coated.
    5 Fry in the oil for 7–10 minutes until the crumbs are golden brown. Remove from the pot and drain excess oil on paper towels.
    For the charred avocado
    1 Heat a griddle pan on the stove over high heat. Cut the avocados in half and brush lightly with lemon juice.
    2 Once the griddle pan is hot, place the avocado flesh-side down for 1 minute to get griddle marks on the flesh. Remove and sprinkle with a bit of Maldon salt
    and a crack of pepper.
    For the grapefruit salsa
    1 Chop the onion finely and add to a bowl. Cut the Rosa tomatoes in half and add to the bowl with the parsley. Add olive oil and mix. 

    2 Cut the grapefruit segments in half and add to the salsa. Add the sugar and season with salt and pepper.
    To serve
    1 Add slices of grapefruit to a plate and place the schnitzels on top. Then add the charred avocado, and a few spoonfuls of the salsa into the avocado cavity. Finish with a sprinkle of the chopped parsley.

    Cavolo Nero pesto pasta

    Prep 20 min | Serves 4–6

    INGREDIENTS
    For the pesto
    Water
    2 cups
    Cavolo nero (Tuscan kale), stems removed
    3 cups
    Olive oil
    ½ cup
    Garlic cloves, roasted 2
    Green chilli, seeds removed
    1
    Salt
    ½ tsp
    Almonds, peeled
    and toasted ¼ cup
    Lemon juice
    2 tbsp
    Water 1 cup
    To serve
    Linguine pasta, cooked al dente
    1 × 500 g, ¼ water cup

    METHOD
    For the pesto
    1 Bring 2 cups of water to the boil and then add the cavolo nero. Simmer for 1 minute and add to a bowl of ice water to stop cooking. Remove and squeeze to drain well. Place in a food processor.
    2 Add remaining pesto ingredients to the food processor, except for the water, and blend until smooth.
    3 Add the water 1 tbsp at a time until a creamy texture is reached. Adjust seasoning.
    4 To serve, toss cooked linguine in pesto and serve with a crack of black pepper. 

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