Midweek Meals: 5 vegan versions of old favourites — that don't hold back on taste

Veganuary might be a while off yet, but that doesn't mean you shouldn't get stuck into these comfort-food faves

Big-deal meals for that 'awkward' vegan at the table

BBQ smash burger recipe

You won’t miss meat with this flavour-packed plant-based dish.

Servings

4

Preparation Time

 20 mins

Cooking Time

 25 mins

Total Time

 45 mins

Course

 Main

Ingredients

• For the patties:

• 4 echalion shallots

• 2tbsp olive oil, plus extra for greasing your hands

• 1tbsp brown sugar

• 600g plant-based mince

• 50g breadcrumbs

• 50g BBQ sauce

• Sea salt and black pepper

• For the burgers:

• 4-8 plant-based brioche buns

• 4tbsp olive oil

• 1 romaine lettuce

• 1 beef tomato (or large tomato)

• 4tbsp plant-based mayonnaise

• 4tbsp BBQ sauce

• 4-8 plant-based cheese slices

• Crispy fried onions

Method

1. Preheat oven to 180°C.

2. Make the patties. Peel and finely dice the shallots. Place a frying pan over a medium heat and add the olive oil. Once warm, add the shallots and a pinch of salt. Mix well and cook for three to four minutes until soft. Add the brown sugar to the pan and cook for a further three to four minutes until the shallots have caramelised. Once cooked, take the pan off the heat, spoon the shallots into a bowl and leave to cool for a few minutes. To the bowl, add the plant-based mince, breadcrumbs, BBQ sauce and season with salt and pepper. Mix until well combined.

3. Shape the patties. Lightly oil your hands and shape the mixture into four plump patties or eight smaller patties. Set the patties out on a lined baking tray and ‘smash’ them with the base of a wide, flat-bottomed glass – if needed you can shape the sides neatly using your hands. Cook in the oven for 25 minutes.

4. Prepare the remaining ingredients. Halve the brioche buns. Drizzle the cut sides with the olive oil and toast in the frying pan over a high heat until golden brown. Remove the core of the lettuce and shred the leaves. Thinly slice the tomato. In a small bowl, mix together the plant-based mayo and BBQ sauce until smooth.

5. Finish the burgers. After 25 minutes, remove the tray from the oven. Place the plant-based cheese slices on top of the burger patties and return the tray to the oven for one minute to melt the cheese.

6. Time to serve. Cover one half of the burger buns with the BBQ mayo. Take the patties out of the oven and transfer to the burger buns. Dress the burgers with sliced lettuce, tomato and crispy fried onions. Close the burgers and serve immediately.

Crispy Korean-style ‘chicken’ wings

Perfect with an ice-cold beer.

Servings

4

Preparation Time

 15 mins

Cooking Time

 15 mins

Total Time

 30 mins

Course

 Side

Ingredients

• For the sticky marinade:

• 4 garlic cloves

• 2.5cm piece of fresh ginger

• 150g gochujang

• 120ml toasted sesame oil

• 2tbsp rice vinegar

• 2tbsp light soy sauce

• 4tbsp light brown sugar

• ¼tsp ground white pepper

• For the chicken:

• 2 x 280g blocks extra-firm tofu

• 6tbsp cornflour

• ½tsp sea salt

• ¼tsp ground white pepper

• Vegetable oil, for shallow frying

• For the garnish:

• 1 fresh chilli or a pinch of dried chilli flakes

• 1 spring onion

• A few toasted sesame seeds, for sprinkling

Method

1. Make the marinade. Peel the garlic and ginger and grate with a fine grater or microplane. Combine with the rest of the ingredients and either blitz in a blender or combine in a bowl and stir into a nice smooth paste.

2. Prepare the chicken. Press the tofu to remove excess liquid. Tear the tofu into rough chunks about three x two centimetres. Add the tofu to a mixing bowl along with half the marinade and fold to coat. Sprinkle the cornflour, salt and pepper into the bowl and fold to coat and combine, making sure the tofu is really well covered.

3. Cook the chicken. Pour one centimetre of oil into a frying pan and heat over a medium-high heat until the oil bubbles around the end of a wooden spoon that’s held in the oil. Carefully lower the tofu chunks into the hot oil and cook for two to three minutes until golden and crispy, turning them regularly to ensure a really even cook. Remove carefully and drain on a plate lined with kitchen paper.

4. Finish the dish. Put the remaining marinade into a saucepan, bring to a simmer and cook until thick and shiny. Add the cooked tofu to the sauce and quickly fold it through to ensure a good coverage. Spoon the tofu into a serving bowl.

5. Trim and thinly slice the spring onion for the garnish and finely chop the chilli (if using fresh chilli). Garnish the tofu with the chilli or chilli flakes, spring onion and toasted sesame seeds and serve immediately with some cold beers!