Oh my goodness! Vegans, hey? Are they a nightmare to cater for, or what? All they eat is tofu and beansprouts, isn’t it?
Well, actually, no! The old perception of a plant-based diet may have been a little yawn-inducing for the uninitiated. But things have changed. Or maybe the world has woken up to the deliciousness that is plant-based food.
This recipe is pretty straightforward and delightful in equal measure. Whether you’re a committed carnivore or dabbling with veganism (or a full badge-wearing vegan), you’ll LOVE this recipe. It takes about 20 minutes!
Ready? Let’s get cooking!
What is vegan, exactly?
Vegans eat only plant-based foods, which rules out meat, fish, and dairy, including eggs, milk, cheese, and yoghurt.
And while in the past, meat substitutes were about as palatable as a warmed-up sneaker sole, they’re now super-convincing and really scrumptious.
What are the best meat substitutes?
Some people kick-off when they hear about vegans or vegetarians eating meat substitutes — why do they want a meat substitute if they don’t want to eat meat, they say.
Well, there’s a big reason why vegans and vegetarians enjoy meat substitutes, and it’s the word “substitute”. In other words, it has a pleasantly meaty texture but hasn’t screamed to death in some abattoir someplace.
Some great meat substitute manufacturers include:
- Quorn
- Impossible Foods
- Beyond
But we’re getting sidetracked. This recipe doesn’t have a meat substitute. But you can add one if you prefer.
Or you could even add chicken or pork if you really can’t live without a dead animal in your dinner. 🙂
The ingredients
This recipe is for two people.
- 1 sweetcorn cob (or a can of sweetcorn, drained)
- Vegetable oil
- A flour tortilla cut into 1inch strips
- 4 garlic cloves, peeled but left whole
- 50g/1 ¾ oz green beans (chopped)
- Olive oil
- 6 guajillo or chipotle chillies, rehydrated
- 150ml/ ¼ pint white wine
- 500g/ 1lb 2oz wild mushrooms, sliced
- 2 limes
- Salt and pepper for seasoning
The dry-roasting
Dry roasting is basically heating something up in a hot frying pan without oil. It’s a dry fry, and the idea is that you char your veg.
So:
Dry roast your corn cob over a medium-high heat till the kernels have blistered and charred. Then, remove from the pan.
Next, add the 4 garlic cloves to the dry pan and heat until blackened all over. Remove from the pan and cool. Then, slice thinly.
Then, add the chopped green beans and dry roast till lightly charred.
Finally, cut the corn kernels from the cooled cob and mix with the beans.
The gravy
The gravy is the saucy part of the dish.
Use the same pan and heat the olive oil to a medium heat. Add the sliced garlic and fry till golden and fragrant.
Now, add the rehydrated chillis and fry for a minute or two, till they’re slightly softer, then add the wine. Simmer the chilli liquid till it’s reduced a little, then add your mushrooms, cooking till they’re soft.
Remember, the longer you simmer, the thicker and more unctuous your sauce becomes. Add an additional glug or two of extra virgin olive for a deliciously luxurious, velvety gravy.
When the mushrooms are cooked, add the lime juice and seasoning.
Make your tortillas
I say, “Make your tortillas”, but you’re really turning a shop-bought flour tortilla into homemade tortilla chips.
Slice your flour tortilla into strips, and heat the vegetable oil in a pan. When the oil’s hot, fry the tortilla strips until crispy and golden.
Set them aside.
Add the corn
Now, stir in your charred corn and green beans to the sauce. And serve along with the tortilla strips, and garnish with fresh red chilli and chopped cilantro.
Alternatively
If you want something meatier, add a meat substitute or some real meat for a non-vegan version.
Serve it with a dollop of non-dairy yoghurt if it’s too spicy.
And enjoy!
About the Author: Michael Heath
