The Great Vegan Cookoff (ft.
Two vegans. Two dishes. Two hours. Join me and @TheVeganMooncat as we take on the fiercest cooking challenge yet; a main featuring tofu, and a dessert featuring beans. There's no telling what might happen. Recipes below.
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Show people that vegan food can be interesting and delicious by cooking a meal for your non-vegan friends.
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Vegan sushi:
Ingredients:
Block of firm tofu, block of silken tofu, 4cups sushi rice, nori sheets, spinach, soy sauce, liquid smoke, can of chickpeas, breadcrumbs, flour, sweet potato, date syrup, 2tsp rice vinegar, 1tbsp lemon juice, 0.5tsp apple cider vinegar, 2spn mustard, 0.5tspn onion powder, 0.5tspn black salt, 2 cloves garlic, sesame seeds, wasabi, carrot, cucumber.
Method:
1) Press tofu and place rice in rice cooker with seven cups of water. Preheat oven.
2) Pour liquid from the chickpea can into pot, reduce on a low temperature.
3) Cut tofu into strips and rub with soy sauce and liquid smoke. Cover in flour.
4) Combine some soy sauce, rice vinegar, and date syrup. Cut the sweet potato length ways and brush mixture on.
5) Dip tofu strips in the aquafaba before covering in bread crumbs. Place tofu and sweet potato on baking tray.
6) Bake for 20-30 minutes, turn rice cooker on after 15 minutes.
7) Cut carrot and cucumber sticks the same length as the nori sheets.
8) Create aioli by blending the block of silken tofu, lemon juice, apple cider vinegar, onion powder, mustard, black salt, and garlic. Place in freezer.
9) Take everything out of the oven, cut the sweet potato into strips.
10) Spread rice evenly over a nori sheet using the rice cooker spoon.
11) Roll sushi to your liking, as tight as you can. Use a sushi roller if possible.
12) Chop the sushi into even parts.
13) Serve with small bowls of soy sauce and aioli, and a dollop of wasabi.
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Teriyaki tofu:
Ingredients:
1 garlic clove, 1 spring onion, block of tofu, 15ml sesame oil, 30ml mirin, 5g sesame seeds, 15g chopped ginger, cornflour, 25g agave syrup, 30ml soy sauce, 30ml Chinese rice wine, 1tbsp sugar, sticky rice, tender stem broccoli.
Method:
1) Rinse rice, then drain. Add to 200ml cold water with a pinch of salt to a pan. Add
drained rice to the pan, bring to a slow simmer and cook, covered for 15 minutes. Don't remove the lid or the rice will lose its stickiness.
2) Boil or steam the broccoli.
3) Drain and slice the tofu, dip each slice in cornflour and coat evenly. Either fry in oil or put into an air fryer until crispy.
4) Slice the spring onion finely.
5) When the tofu is crispy, heat a frying pan and add the chopped garlic and ginger. Cook for two minutes until fragrant.
6) Add the soy sauce, mirin, Chinese rice wine, agave syrup & 1tbsp sugar. Stir constantly for 1-2 minutes until thickened (sauce will thicken as it cools).
7) Add the crispy tofu to the teriyaki sauce, flipping the tofu to coat it in the sauce.
8) Serve the sticky rice with the broccoli to the side, add the teriyaki tofu.
9) Sprinkle with sesame seeds and garnish with spring onion.
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Cookie dough hummus:
Ingredients:
1 can of chickpeas, 4 dates, 0.5cups of smooth peanut butter, 0.25tspn sea salt, 3 tbsp unsweetened almond milk, 1tspn vegan vanilla extract, 0.25 cup of cacao nibs, banana, goji berries.
Method:
1) Blend chickpeas, dates, peanut butter, sea salt, almond milk, and vanilla extract until smooth.
2) Transfer to a bowl and stir is most of the cacao nibs to create a choc chip cookie look.
2) Create layers in a glass as you wish. I did hummus - banana - hummus - banana - hummus - goji berries and cacao nibs.
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Carrot and bean blondies:
Ingredients:
0.25g oats a powder, 0.5tsp baking powder, 0.5cup maple syrup, 0.25cup creamy peanut butter, 0.25cup chocolate chips, 0.25tsp salt, 1 can butter beans, 1tsp vegan vanilla extract, 1cup grated carrots.
Method:
1) Preheat oven to 180°C. Grease an 8x8 baking tray.
2) Add the oats to a blender and blitz to a powder. Then add the salt, baking powder, butter beans, maple syrup, vanilla extract, peanut butter and grated carrots. Blend until you get a thick, smooth batter.
3) Transfer the batter to the baking tray, smooth out then sprinkle chocolate chips and grated carrot.
4) Bake for 21-24 minutes until edges start to brown. Remove from oven and allow to cool for a few minutes.
5) Slice into nine squares.
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Sources: https://pastebin.com/jV6x2dbY