Vegan Food & Living - October 2017

VEGAN FOOD & LIVING OCTOBER 69

It only takes a

little preparation

to come up with

barbecue options

that have texture

to bite into and

terrific taste too

Cooking

OVER COALS

Peppered tofu steak

Unseasoned tofu never draws people over to the

barbecue, that’s a fact. However, nobody can resist

our delicious, peppery marinated tofu steaks,

that’s a promise.

By Nadine Horn and Jörg Mayer

Makes 4 steaks | Prep 5 mins plus marinating | Cook 15 mins |

Calories 227 (per steak)

2 garlic cloves

2 tbsp soy sauce

2 tbsp vegan

Worcestershire sauce

2 tbsp balsamic vinegar

4 tbsp olive oil

1 tbsp agave syrup

2 tsp freshly ground

black pepper

1 tsp freshly ground

pink pepper

1 tsp rosemary

400g (14oz) previously

frozen and thawed tofu

1 For the marinade, finely chop or crush the garlic and

then mix with the remaining ingredients (except the

tofu) until smooth.

2 Cut the tofu into 2cm (¾in) thick slices, add them to the

marinade and leave for 4 hours in the refrigerator.

3 Oil the grill and sear the tofu steaks over direct heat

for 3-4 minutes each side, then finish cooking them over

indirect heat with the lid closed for another 3 minutes

each side. Baste often with the leftover marinade.

Courgette parcels with

seasoned spelt filling

These flavour-filled parcels have plenty to get your teeth into with

slices of courgette wrapping up the tasty filling.

By Nadine Horn and Jörg Mayer

Makes 4 parcels | Prep 10 mins | Cook 45 mins | Calories 196 (per parcel)

FOR THE FILLING

125g (4½oz) kibbled spelt

250ml (9fl oz)

vegetable broth

½ an onion

2 garlic cloves

1 tbsp olive oil

1 tsp thyme

1 tsp ground fennel

1 tbsp agave syrup

1 tbsp soy sauce

1 tbsp vegan white wine

FOR THE EXTRAS

1 large courgette

2 tbsp olive oil

1 Bring the spelt to the boil in the broth and

cook over a low heat for 12 minutes. Cover

with a lid and leave to swell for 10 minutes.

2 Finely chop the onion and garlic. Put the

olive oil into a hot frying pan and then sweat

the onion and garlic over a medium heat for

2 minutes. Next, add the spelt and fry for a

further 3 minutes.

3 Deglaze the pan with the wine, soy sauce

and syrup, season with the thyme and fennel,

and cook over low heat for 5 minutes.

4 Use a vegetable peeler to cut the courgettes

into thin slices. Make crosses by laying two

slices vertically and two slices horizontally

over them. Add the filling and fold over the

slices to form parcels. Press lightly.

5 Brush the parcels with olive oil and cook

over direct heat for 3-4 minutes each side.

125g (4

little preparation

barbecue options

that have texture

to bite into and

terrific taste too 2 tbsp olive oil

Total fat Saturates Salt Sugar Protein

18.3g 2.9g 0.55g 2.3g 9g

Total fat Saturates Salt Sugar Protein

4.7g 0.5g 0.38g 2.6g 5.7g

VFL17.VeganBBQ.indd 69 06/09/2017 15:40