Jacob King

#veganfood #veganrecipes #healthyrecipes #easyrecipes #plantains

Ingredients-- 3-4 plantains, sliced lengthwise- 1 white onion, diced- 2 cloves garlic, chopped- 1 stalk celery, chopped- 1 carrot, chopped- 1 tin plum tomatoes- 1 1-2 tsp Italian herbs- 1-2 tsp chili flakes- 1 tsp sugar- 1-2 tsp bicarbonate of soda- 1-2 tsp salt and pepper- Handful of fresh basil- 3 tbsp jerk sauceTVP (Textured Vegetable Protein)-- 1 1-2 cup TVP- 2 meat-free stock cubes- 1 tsp smoked paprika- 1 tsp mushroom powder- 3-4 tbsp nutritional yeast (nooch)- 1 tsp vegan Worcestershire sauce- 2 cups hot waterBéchamel Sauce-- 50g plant-based butter- 50g plain flour- 1-2 tin coconut milk- 1-2 tsp nutmeg- 2 tbsp nutritional yeast (nooch)- 1 spring onion- 50g plain flourTopping-- 1 cup plantain chips- 2-3 tbsp nutritional yeast (nooch)- 3 tbsp panko breadcrumbsMethod-1. Slice and fry the plantains until golden brown. Remove and set aside.2. Sauté the onion, garlic, celery, and carrots until soft.3. In a bowl, mix TVP with the listed ingredients and let it hydrate for 10 minutes.4. Add the TVP mixture into the pan with the remaining ingredients. Cook down for 15 minutes.5. Prepare the Béchamel sauce.6. For the topping, combine the ingredients in a pestle and mortar, grinding until fine crumbs.7. Layer the lasagna- sauce, plantains, sauce, plantains, Béchamel, topping crumbs.8. Bake in a preheated oven at 180°C with foil for 20 minutes, then remove the foil and bake for an additional 5 minutes. Let it cool for 10 minutes before serving.#wecookwevibeweeat #lasagna #plantains #foodporn #homemadefood #easyrecipes #healthyrecipes #recipeoftheday #veganfood #plantbased #veganrecipes #plantainlasagna #fusionfood

CRISPY ‘FISH’ BURGER written recipe below ingredients fish fillet-250g lions mane mushroom-1 cup veg stock-2 tbsp vegan fish sauce (or nori sheet)-1-2 tsp garlic + onion powder each-1 spring onion-1 sheet of nori-juice of 1 lemon-fresh dill-parsely -1 cup flour-garlic-onion powder-salt n pepper to taste-1 cup flour-4 tbsp cornflour-1 cup beer-sparkling water (might need more than 1 cup)-garlic-onion powder-salt n peppertartar sauce-4 tbsp vg mayo-lemon juice-capers -pickles -fresh dill-burger buns + lettuce-leaf method -sear each side of the lions mane mushroom then squish into a flat fillet using something heavy, this may take a few rotations and squishes.-now add your seasoning to the pan; fish sauce, lemon juice, nori, herbs etc then simmer till reduced.-allow to sit for a few minutes then dredge in flour-garlic powder, mix up the batter in an ice bath (helps keep it crispy) then fry until crispy and golden.-I also battered the gherkins too and that was a banging addition.-serve with a salad or on a burger with the tartar sauce, leaf and enjoy! #fishing #fishburger #fishrecipes #seafood #crispy #lionsmane #mushrooms #mushrooms #burgers #burgers #recipe #recipes

PULL APART GARLIC BREAD written recipe below l adapted a recipe from @jessicainthekitchen for this one, Iturned her 'vegan Japanese milk bread' into this tasty garlic bread here INGREDIENTS -4 tbsp bread flour (30g) -1/2 cup soy milk (120ml) -4 tbsp water (60ml) -720g bread flour (6 cups) -1/2 cup brown sugar (100g) -4 tsp dried active yeast -1 tsp salt -1 + 1/2 cups warm soy milk (360ml) -2/3 cup vegan butter (140g) -125g vegan butter -2 roasted garlic heads -bunch of parsley METHOD -mix the flour, water and milk starter then heat on medium for 2-3 minutes until the mixture thickens to a wet paste. Set aside and allow to cool. -now mix the flour, sugar, yeast and salt then gradually add the soy milk, vegan butter and flour paste and combine. -once combined knead into for 15 minutes, then cover and rest for1.5hrs -mix the roasted garlic, butter and parsley then set aside. -roll the dough out to a few CM/1 inch thick then spread over the garlic butter, vegan cheese, herbs and salt. -cut the dough into equal sized squares then layer them on top of each other and transfer to a greased loaf tin. -bake in the oven for 30 minutes then cover with foil and bake for another 15-30 minutes. -serve with a delicious ragu/pasta sauce, best enjoyed whilst still warm from the oven #garlicbread #garlicbreadrecipe #garlic #garlicbutter #roastedgarlic #pullapartbread #veganbread #japanesebread #milkbread #garliclovers #tastyfood #tastyrecipes #veganfood #veganrecipes #bread

CUCUMBER SALAD 🥗 written recipe below 👇 -8 mini cucumbers -pinch of salt -1 tbsp garlic paste -1 tbsp chilli flakes -2 tbsp soy sauce -1 tbsp tahini -1 tsp miso paste -2 tbsp sesame oil -2 tbsp water -2 tbsp toasted sesame seeds 3 tbsp chilli oil -spring onion -crispy onions method -score the cucumbers using chopsticks not to cut all the way through, going horizontally and then at 90° (see video), salt the cucumbers and leave them to soften and loose some moisture. -mix the ingredients for the sauce then pour over the cucumbers and leave to marinate for as long as possible. -top with chilli oil, crispy onions and toasted sesame seeds! #salad #saladbowl #saladrecipe #SaladInspiration #veganlife #veganfood #easyfood #easyrecipes #vegansalad #healthyfood #healthyrecipes #quickfood #virals #fypシ゚ #ukvegans #cucumbers #cucumbersalad #mondonvegan #vegansoflondon #recipe #recipes #veganrecipes #plantbased

MSABBAHA written recipes below This Middle Eastern dip is similar to hummus but chunky and textured, inspired by @bensvegankitchen recent msabbaha recipes ingredients -1 jar chickpeas (@boldbeanco )-8

VEGAN PEPPERONI written recipe below ingredients -1 block firm tofu-2 boiled carrots-2 tsp smoked paprika-1 tsp cayenne pepper-1 tsp garlic + onion powder each-1-2 tsp crushed fennel seeds-2 tbsp bread

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