Prep Time: 25 mins - Cook Time: 90 mins - Serves 3-4
You’re spoilt for choice with these four vegan tapas dishes! The perfect picky sharing plates to enjoy on a summers evening with friends. Serve with a refreshing jug of Sangria & your taste buds will be transported to the Spanish coast!
Heck Sausage PoppersIngredients
- 1 pack Heck! ‘The Beet Goes On’ Sausages
- A little oil for frying
- A drizzle of maple syrup (or agave)
- Sea salt & black pepper
- Heat the oil in a non-stick frying pan and once hot, place your Heck sausages inside. Fry and flip them regularly for a few minutes until evenly cooked and colourful.
- Pop the sausages onto skewers length-wise.
- Combine the remaining oil from the pan with a drizzle of maple syrup, sea salt & black pepper and brush the sausages with the mixture before serving.
- 300 small mushrooms, washed
- 1 tbsp oil
- 3 garlic cloves, finely minced
- 3 tbsp balsamic vinegar
- 2 Tbsp soy sauce (or coconut amino)
- 3 sprigs of fresh thyme
- Salt and pepper to taste
- Place the mushrooms in a frying pan over medium heat alongside the oil and allow for them to heat through until the oil begins to sizzle. Add the crushed garlic, then reduce the heat to low after 1 minute.
- Coat the mushrooms in the balsamic vinegar and soy sauce and cook for a few more minutes until the mushrooms are done.
- Sprinkle with fresh thyme and season to taste with salt & pepper.
Spanish Fried Eggplant with MolassesIngredients
- 1 large aubergine
- 250ml soy milk
- 100g fine polenta
- Oil for frying
- 2 sprigs of rosemary
- 2-3 Tbsp molasses
- Salt to taste
- Cut the aubergine into 1cm thick, round slices and place them into the shallow dish. Cover them in the soy milk and allow them to rest for 10 minutes. In the meantime, prepare a small bowl with the polenta and heat up the oil in a shallow frying pan.
- Allow for the soy milk to drip off each aubergine slice before coating it in the polenta. Repeat with the rest of the slices, then place them into the hot oil to fry for 2-3 minutes on each side or until golden.
- Transfer the slices to a drying rack to drip off any excess oil or place them onto a kitchen towel. If you want to crisp them up further, place them into the oven at 150C for 5-8 minutes.
- Place them on a serving plate and drizzle with the molasses, then sprinkle over the fresh rosemary.
- 300g plain flour
- 1⁄2 tsp salt
- 50ml rapeseed oil
- 175ml oat milk
- Combine the flour and salt in a large mixing bowl, then create a well in the middle and pour in the oil and milk. Combine the ingredients with a wooden spoon and switch to your hands, once the dough becomes too sticky to stir.
- Knead the dough on a floured surface for about 5 minus, then wrap it in foil and allow it to rest for 30 minutes.
- Once the resting time elapses, knead the dough for another minute before dividing it into 6 equal parts. Roll each part with a rolling pin into your desired shape or about 2mm thickness.
- Heat a flat non-stick pan over medium/high heat. Once hot, place the first flatbread into the pan and flip after about 45-60 seconds, cook on the second side for another 30 seconds, then set aside. Repeat with the remainder of the dough.
For Heck Sausage Poppers
Per 61g Portion
(2 sausages = 80g)
|Of Which Saturates||0.9g||0.5g|
|Of Which Sugars||6.8g||4.2g|