Cook Vegan — September 2017

Campfirecooking

5 Add the garlic and cumin and sauté for 30
seconds more. Add the oregano, vegetable
stock, red pepper flakes, tamari, tomato
paste, vinegar, agave syrup, walnuts, pinto
beans, and kidney beans and simmer
until the sauce is thick and fragrant, 12-15
minutes. Season with salt and pepper.

6 Divide the Sloppy Jane mixture among
the buns and top with 2 or 3 pickle slices.
Serve immediately.

• Recipe and image from Vegetarian Heartland: Recipes
  for Life’s Adventures by Shelly Westerhausen, published
  by Chronicle Books (£16.99). Image © 2017 by Shelly
  Westerhausen.

Per 100g
Calories 134, Fat 4.2g, Saturates 0.5g,
Carbohydrates 15g, Sugars 3.1g,
Protein 6.3g, Salt 0.40g

AUBERGINE STEAKS WITH MISO

Serves: 4

•   450g (1 lb) aubergine

•   2 tbsp olive oil

•   Kosher salt

•   2 tbsp miso paste

•   1 tbsp vegetable oil

•   1 tbsp mirin

•   2 scallions, white and light green parts,

thinly sliced, for garnish

1 Cut the aubergine lengthwise into 2.5cm

(1 inch) thick steaks, discarding the end

pieces, or cut small aubergines, such

as the long, slim Japanese ones, in half,

lengthwise. Brush both sides with olive oil

and sprinkle with salt. Set aside.

2 In a small bowl, stir together the

miso, vegetable oil, and mirin until well

combined.

3 Over medium-high heat, grill the

aubergine until it’s nicely charred on one

side, about 5 minutes.

4 Flip the steaks and use a spoon to spread

a thin layer of the miso paste mixture on the

grilled side of each aubergine steak. Close

the lid to the grill and cook for another 4 to

5 minutes.

5 Transfer to a platter or plates, garnish

with scallions, and serve immediately.

• Recipe and image from Vegetables on Fire: 50
  Vegetable-Centered Meals from the Grill by Brooke Lewy
  (Chronicle Books, £13.99). Image © 2017 by Erin Kunkel.
  Note: this vegan recipe was sourced from a non-vegan
  cookbook.

Per 100g

Calories 49, Fat 3.2g, Saturates 0.4g,

Carbohydrates 2.5g, Sugars 1.9g,

Protein 1.1g, Salt 0.26g