Cobley - What Vegans Eat

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In March 2016, after watching 101 Reasons to Go Vegan, he made the decision to go vegan overnight. Shortly afterwards he set up the @epivegan Instagram account and later started a YouTube channel, making recipe videos and conducting interviews while cooking for his guests. Unsure of how to approach a fully vegan diet, and what foods he could and couldnt eat, Brett spent the first few weeks eating pretty much only veg, fruit and nuts! However, having always been passionate about cooking and eating, especially with friends and family, he made it his mission to veganise all his favourite meals and share them with the world, developing creative, delicious and comforting dishes to show that a vegan lifestyle is inclusive, simple and full of flavour, and so his first cookbook, What Vegans Eat, was born! Stealing the show Eggs Benedict is a long-standing breakfast classic served in hotels, restaurants and cafs all across the world. Heres my vegan twist, made with seasoned tofu and a delicious vegan hollandaise. You can use the hollandaise recipes for dipping asparagus too! SERVES 2 tsp smoked paprika 1 tsp dried oregano 1 tsp garlic pepper tsp onion salt 175g firm tofu Oil, for brushing and frying 2 shallots or 1 small white onion, finely chopped 2 large tomatoes, cut in half 50g fresh spinach 2 muffins (check the label for eggs and milk, wholemeal usually dont contain any) For the vegan hollandaise 60g ( cup) cashews Juice of lemon tsp salt tsp garlic powder tsp ground turmeric 1 tsp Dijon mustard Start by making the hollandaise sauce. Soak the cashews for 12 hours in 125ml ( cup) water and the lemon juice this helps to break down the phytic acid in the nuts, making them easier to digest.

Drain and rinse the cashews under cold water in a sieve, then add to a blender with the remaining ingredients and blend to smooth consistency. Set aside. Using a pestle and mortar, grind all the seasonings paprika, oregano, garlic pepper and onion salt to a fine powder, then tip out on to a flat plate. Cut the tofu in half and dab with kitchen paper to remove any moisture. Brush the tofu slices with oil and press them into the seasoning to coat on all sides. Heat a little oil in a pan over a medium heat, then add the shallots, tomato halves and tofu and fry for 10 minutes, turning the tofu every couple of minutes to brown on all sides.

Wilt the spinach in a separate pan with a little water over a low heat, then scoop out with a slotted spoon and stir into the tofu. Cook for 1 minute. Meanwhile, halve the muffins and toast lightly. Warm the hollandaise sauce in a pan over a low heat. Put the muffin halves on two plates and layer the spinach, tofu and tomato on top, then a dollop of warm hollandaise sauce. Garnish with a dusting of smoked paprika and serve immediately.

Stealing the show Knowing how to make your own bread is an important skill, as some breads sold in supermarkets are glazed with milk or eggs. It is also very satisfying and, when mastered, opens the door to making your own stuffed breads, tear and share breads and dough ball creations. MAKES 1 LOAF 500g (4 cups) very strong white bread flour, plus extra for dusting 1 tsp salt 7g dried fast-action yeast 1 tsp sugar Put the flour in a large mixing bowl and mix in the salt. In a measuring jug, stir together 300ml (scant 1 cups) water, the yeast and sugar. Make a well in the centre of the flour and add in all the liquid, then stir together using a spatula until a soft dough starts to form. Dust a work surface with flour and tip the dough on to it.

Begin to knead the dough by taking the palm of your left hand and using it to secure the dough in place, then pushing the dough away with your right hand, stretching it and folding the dough back on itself, turning and repeating this process 2030 times. Dust a large bowl with flour, place the dough inside and cover with a damp tea towel or cling film. Leave to prove in a warm place for about 1 hour, or until the dough has doubled in size. Preheat the oven to 210C/190C Fan/400F/gas 6. Put the dough in a lined bread tin or on the centre of a lined baking tray if you want a round loaf. Bake for 3040 minutes, checking after 30 minutes to see if the bread is firm and golden brown.

The bread should sound hollow when the bottom is tapped. If not, pop it back in the oven for a few minutes. Turn out of the tin and allow to cool on a wire rack for at least 30 minutes before slicing. Stealing the show Using leftover sag aloo to stuff some bread was one of the best decisions I ever made. Tasty soft bread streaked with potato and spinach curry is a magnificent sight and tastes even better than it looks! SERVES 48 8 tbsp 1 x 500g portion of dough Plant-based milk, for glazing 1 tsp cumin seeds Chopped coriander, to garnish Preheat the oven to 210C/190C Fan/400F/gas 6. Press flat the proved dough to a 12cm (in) thickness.

Spoon the sag aloo into the centre and wrap it up like a parcel, being sure to seal in the curry with no leaks. Once you have sealed it, turn it over so that the folds are underneath and the top is smooth. Place on a baking tray or lined bread tin, and brush the top with a little plant-based milk. Scatter the cumin seeds over the top, and bake for 3040 minutes. Serve warm sprinkled with coriander. Treats