Garlic Butter Lentils & Sweet Chili Glazed Chickp Meaty-balls

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  • Author: Wicked Healthy
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
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Ingredients

For the Garlic Butter Lentils

  • 1 cup lentils (rinsed) x 3 cups water
  • 1 large onion, diced
  • 4 garlic cloves, sliced thin
  • 2 TBSP vegan butter
  • 2 TBSP Wicked Kitchen Garlic Herb Nooch
  • Salt & pepper, to taste
  • 250g spinach, wilted-drained

For the Chickpea Meatballs:

Instructions

For the Garlic Butter Lentils:

  1. Heat med-pot, sauté onions, add garlic.
  2. Add lentils, add water.
  3. Bring to low boil.
  4. Add Nooch seasoning. Stir.
  5. Simmer on low boil for 15 mins until lentils are soft to eat.
  6. Sear spinach separately, place n colander and let excess water drain.
  7. Stir in half spinach when ready to serve, add other half to top.
  8. If you don’t have the Wicked Nooch’s sub 1 tsp granulated garlic and two TBS nutritional yeast which will come kinda close to the flavors.
  9. Garnish with coriander (cilantro) or parsley is optional

For the Chickpea Meatballs:

  1. Split each burger in 5 and roll into balls.
  2. On high heat, sear chickp balls in veg oil until golden brown
  3. Let cool and skewer.
  4. In small bowl, whisk chili oil and agave together with pinch of salt.
  5. Add to meatballs. Serve with rice.

Notes

For less/no spicy, Substitute olive oil for chili oil

chickpea meatballs and garlic lentils recipeProducts featured are from our Wicked Kitchen range at TESCO UK – find your nearest store here:

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Keywords: garlic lentils and chickpea meatballs

February 19, 2021

Plant-Based Chocolate Chip Banana Bread

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  • Author: Richard Makin
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 1 loaf 1x
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Ingredients

  • 120ml soy milk
  • 2 tsp rice vinegar or lemon juice
  • 1 tsp psyllium husk powder
  • 150g plain white flour
  • 3/4 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp flaky sea salt
  • 2 large very ripe bananas
  • 65g light brown sugar
  • 65g granulated sugar
  • 75g vegetable oil
  • 1 tsp vanilla extract
  • 90g vegan dark chocolate chips

Instructions

  1. Preheat the oven to 160c. Grease and line a 19 x 11cm loaf tin with baking parchment.
  2. In a blender, combine the soy milk, rice vinegar and psyllium husk powder. Blend briefly until smooth. Set aside.
  3. In a medium bowl, sieve and whisk together the flour, baking soda and baking powder. Add the flaky sea salt and stir to combine. Set aside.
  4. In a separate medium bowl, or in the bowl of a stand mixer, mash the bananas well.
  5. Add the sugars, vegetable oil, vanilla and thickened soy milk mixture and beat well until completely combined.
  6. Fold the flour mixture into the wet ingredients until combined. Add the chocolate chips, reserving a small handful for on top of the loaf.
  7. Pour the batter into the prepared loaf tin and sprinkle the remaining chocolate chips on top. Place on a baking sheet and place in the oven to bake for 50 minutes to 1 hour. Remove from the oven and allow to cool for 10 minutes before removing the loaf from the tin. Place on a wire cooling rack and allow to cool fully before slicing.

Notes

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Keywords: plant-based chocolate chip banana bread

This recipe uses soy milk “buttermilk” instead of yogurt or sourcream, which are commonly used in banana bread. It’s easy to make, just whisk together the soy milk and vinegar or lemon juice and leave to thicken. The texture will change quickly and dramatically. The acidity of the vinegar/lemon juice helps to activate the baking soda and encourage the banana bread to rise, while the thickened soy milk keeps the cake lovely and moist.

plant based banana bread recipe

Because of the acidity in the “buttermilk”, you’ll need to work quickly once you add the dry ingredients to the wet. For this reason, make sure your loaf tin is greased and lined and ready to go so that you can transfer your batter to the tin as soon as everything is mixed.

banana bread batter

I like to use small chocolate chips as they distribute more evenly through the banana bread and don’t sink to the bottom of the tin. If you can’t get hold of vegan dark chocolate chips which are nice and small, be sure to chop some larger chips into smaller pieces before you begin making the recipe.

chocolate chips in banana bread batter

This banana bread is REALLY moist, so don’t be surprised if it fails the tooth-pick test. It’s very likely the batter will still be sticky in the centre of the banana bread once baked. Don’t worry – allow it to cool fully and you’ll find the banana bread keeps cooking for a little while after you take it out of the oven.

plant-based chocolate chip banana bread

February 9, 2021

Apricot Crumble Bars

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  • Author: Richard Makin
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 12 apricot crumble bars 1x
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Ingredients

For the Apricot Filling

  • 230g dried apricots, finely chopped
  • 120g apple, peeled cored and diced (one medium apple)
  • 200g caster sugar
  • 355ml just-boiled water

For the Base and Crumble Topping

  • 200 g plain white flour
  • 80g ground almonds
  • 100 g light brown sugar
  • 225 g vegan butter, refrigerated – the kind in a block, not margarine
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg

Instructions

To Make the Apricot Filling

  1. Place a medium saucepan over medium heat and add the apricot filling ingredients.
  2. Bring to a very gentle boil and allow to simmer, stirring occasionally, until the mixture reaches a jam-like consistency (around 15 minutes). Remove from the heat.

To Make the Base and Crumble Topping

  1. Preheat the oven to 170c. Line a deep 25x30cm baking tin with baking parchment. Set aside.
  2. Place all the base/crumble ingredients into a food processor and pulse until roughly combined. The texture should resemble coarse breadcrumbs.
  3. Place two-thirds of the mixture into the deep baking tin. Using a flat object such as a spatula or dough scraper, flatten the mixture into one even layer.
  4. Pour the apricot mixture over the base and sprinkle with the remaining crumble. Place in the preheated oven and bake for 35 minutes.
  5. Remove from the oven and leave to cool on a wire rack until room temperature. Either slice and serve at this point or slice and place in an airtight container in the fridge. The squares will keep in the fridge for around 3-4 days.

Notes

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Keywords: apricot crumble bars

January 29, 2021

Quick Vegan Kimchi Hashbrown Recipe

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  • Author: Richard Makin
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 Servings 1x
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Ingredients

  • 350g Maris piper potatoes, washed but not peeled
  • 85g kimchi, finely chopped
  • 1/2 tsp gochugaru
  • 1/4 tsp garlic powder
  • 1 tsp psyllium husk powder + 3 TBSP water
  • 1/4 tsp flaky sea salt
  • 3 TBSP olive oil

Instructions

  1. Coarsely grate the potatoes or use a Thai peeler to julienne them into long, thin strips. Wash thoroughly in a medium bowl of water, rinse and repeat two more times.
  2. Lay a clean napkin or cheesecloth over the empty medium bowl and add the washed potato shreds. Pinch together the corners of the napkin and twist as firmly as you can until the water from the potatoes drips from the bottom into the bowl. Discard the water and wash the bowl.
  3. Remove the napkin and return the drained potatoes to the medium bowl. Add the Chopped kimchi, gochugaru, garlic powder, and flaky sea salt. Mix well to combine.
  4. In a separate small bowl, combine the psyllium husk powder and the water. Whisk until combined then immediately pour over the hashbrown mixture. Mix well until completely combined and the mixture gently holds together.
  5. Place a large frying pan over medium heat and add one tablespoon of the olive oil. Bring to temperature and swirl the pan to make sure the oil covers the whole surface.
  6. Place a dessert spoon of the mixture into the pan and press down flat/spread out into a thin layer using a spatula. Repeat twice more so you have three hashbrowns cooking in the pan. Fry for around 4-5 minutes on each side, checking to make sure they’re not burning often.
  7. Once fried on both sides, remove from the pan and place on a baking tray lined with kitchen roll to absorb any excess oil. Add another tablespoon of olive oil to the frying pan and repeat the process until you have no hashbrown mixture remaining.
  8. Serve the hashbrowns with fresh coriander, vegan mayo, sriracha, and sesame seeds (optional) or simply with a sprinkle of flaky sea salt.

Notes

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Keywords: quick vegan kimchi recipe: kimchi hash browns

Simply grating potato for your hashbrowns works great, but for extra texture, I like to use a thai peeler, which essentially makes long, thin, julienned ribbons out of any hard vegetable. If you don’t have one, a spiralizer does essentially the same thing.

potatoes for kimchi hash brownspeeled potatoes for hash browns

The first key to perfectly crispy hashbrowns is to remove as much water from the potatoes as possible. I like to squeeze all the water out through a clean napkin or cheesecloth. It takes some strength but every drop of water you manage to wring out leads to a crispier hashbrown.

kimchi hash browns peeleddrying hash brownsdried hash browns

When picking kimchi, remember that kimchi isn’t traditionally vegan – it contains fish. If you’re using a store-bought variety of kimchi, be sure to pick one which is labelled as vegan.

kimchi hash brown seasonings mixkimchi hash brown mixed

Most hashbrown recipes traditionally use egg to bind the potato together. Instead, we’re using psyllium husk powder, hydrated with a little water. It binds everything together and stops the hashbrown from falling apart in the pan. If you don’t have psyllium husk powder, you can use ground flax seeds instead. Garnish and serve this quick, vegan kimchi recipe!

psyllium husk powder for kimchi hash brownsvegan kimchi recipe hash brownsquick vegan kimchi recipe idea

January 22, 2021

Soft-Batch Vegan Oatmeal Raisin Cookies

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  • Author: Richard Makin
  • Prep Time: 45
  • Cook Time: 13
  • Total Time: 58 minutes
  • Yield: 40 cookies 1x
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Ingredients

  • 250g raisins
  • 1 TBSP psyllium husk powder + 6 TBSP water
  • 230g vegan butter, room temperature
  • 2 tbsp soy milk
  • 120g light brown sugar
  • 100g dark brown sugar
  • 160g granulated sugar
  • 2 tsp vanilla extract
  • 330g plain white flour
  • 1.5 tsp baking soda
  • 1 tsp flaky sea salt
  • 1.5 tsp ground cinnamon
  • 1/4 tsp grated nutmeg
  • 160g porridge oats
  • 160g rolled oats

Instructions

  1. Place raisins in a medium bowl and cover with just-boiled water. Leave them to soak for 15 minutes.
  2. In a small bowl, combine the psyllium husk powder with the water. Whisk well to combine and set aside to thicken.
  3. If using a stand mixer, fit with the whisk attachment. If using a hand mixer, fit with the beater attachments. Place the room temperature vegan butter into the bowl and whip until light and fluffy or for at least 3 minutes.
  4. Add the thickened psyllium husk powder and soy milk. Whip for a further 2 minutes to make sure everything is completely combined. Add the sugars and vanilla extract and beat again until combined.
  5. In a separate medium bowl place the flour, baking soda, flaky sea salt, cinnamon, and nutmeg. Mix well to combine. Set aside.
  6. If using a stand mixer, swap the whisk for the beater attachment. Add the flour mixture to the vegan butter mixture and, with the beaters on low speed, combine the two. Do not overmix, beat just until combined.
  7. Add the oats and beat again until just combined.
  8. Drain the raisins well through a sieve and then spread out on a layer of paper towel to catch any excess moisture. Add them to the cookie dough and mix briefly to combine.
  9. Using a cookie scoop or a small dessert spoon, divide the cookie dough into walnut-sized balls (I got 40 cookies out of this recipe)
  10. Place the balls of dough onto a lined baking sheet and place in the fridge for 30 mins. Preheat the oven to 175c/350f (fan) while the cookies cool.
  11. Once the cookies are cooled, arrange on a new baking sheet lined with baking parchment with at least 8cm between each ball of dough and bake for around 10-13 minutes.
  12. [Alternatively: Allow the unbaked cookies to chill for 2 hours before placing into a large ziplock bag and freezing for up to a month. When ready to bake, remove the frozen cookies you need, place on a baking tray and allow to sit at room temperature for 20 minutes before baking].
  13. Once baked, remove from the oven and tap the tray lightly on the counter – the cookies should lose some rise after tapping – this is good!
  14. Slide the baking parchment off the baking sheet and onto a wire cooling rack. Leave to cool for at least 30 minutes or while you bake the remaining cookies before serving.

Notes

Did you make this recipe? Tag @wickedhealthy on Instagram and hashtag it #eatwickedfoods

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Keywords: vegan oatmeal raisin cookie recipe

The biggest mistake people make with oatmeal raisin cookies is allowing the raisins to burn! They often protrude from the dough and are much drier than you might think, so they turn black and bitter in no time. In this recipe, we soak the raisins in boiled water until plump and super juicy. This way they’re perfectly moist once baked.

oatmeal raisin cookies vegan ingredients

Another trick for perfectly light but chewy cookies is to whip your vegan butter before adding any other ingredients. This fills the dough with lots of tiny air bubbles which keep things light, but it also helps the sugar to dissolve fully, which means a nice even chewy texture.

vegan oatmeal cookie dough

Be sure not to overwork the dough. If you mix the dough too much after adding the flour, the cookies will end up dense and tough. Mix until everything is just about combined.

vegan oatmeal cookie dough with raisins

Finally, oatmeal raisin cookies are best when ever-so-slightly underbaked. If you pull them from the oven and they’re still slightly jiggly and soft in the centre, don’t worry – this is fine! As they cool the middle will set and you’ll be left with a gorgeous chewy cookie.

vegan oatmeal raisin ballsbaked vegan oatmeal raisin cookies

December 27, 2020

Pastry Braid with Maple Pecan

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  • Author: Richard Makin
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Ingredients

For the Pastries

  • 2 TBSP corn starch
  • 2 TBSP plant milk
  • 100g dark brown sugar
  • 80g vegan butter
  • 3 TBSP maple syrup
  • ⅛ tsp cinnamon
  • 45g finely chopped pecans
  • Pinch flaky sea salt
  • 1 large 550g roll of puff pastry

For Topping

  • 3 TBSP plant milk
  • 2 tsp maple/agave syrup
  • 30g pecans, roughly broken

Instructions

To Make the Pastries

  1. If using refrigerated pastry dough, remove it from the fridge and place it somewhere at room temperature. Line a large baking tray with greaseproof paper.
  2. In a small bowl, whisk together the cornstarch and plant milk. Set aside.
  3. Place the sugar, vegan butter, maple syrup, cinnamon, and chopped pecans in a small saucepan and place over low heat. Stirring constantly, allow everything to melt together into a smooth caramel.
  4. Once the mixture starts to bubble and begins to raise up the side of the pan, add the cornflour mixture and stir well.
  5. Allow to bubble, stirring constantly, for a further minute or so. Remove from the heat and stir in the pinch of flaky sea salt.
  6. Transfer the mixture to a medium bowl and set aside until fully cooled. Preheat the oven to 200c/390f fan.
  7. Once the filling is fully cooled, unroll the pastry carefully, keeping it on top of the provided sheet of greaseproof paper.
  8. Using a sharp knife or pizza cutter, divide the pastry sheet into 8 equal rectangles. On each rectangle, use a chopstick to gently mark out two lines down the central two-thirds of the pastry.
  9. Using a sharp knife and working with one rectangle of pastry at a time, slice the outer third on both sides into 8 pieces to create a fringe on each side of the pastry. Repeat on all remaining pastry.
  10. Place a heaped tablespoon of the cooled mixture in the central third of each pastry rectangle. Braid the fringe pieces of pastry over the filling moving from left to right. Seal the loose ends as best you can and transfer the pastries to the lined baking tray.

To Top the Pastries

  1. In a measuring jug or small bowl, mix together the plant milk and maple/agave syrup. Use a pastry brush to wash each pastry with the mixture before sprinkling with the broken pecans.
  2. Place the pastries in the oven and leave to bake for 20-25 minutes. Watch them carefully for the last 5 minutes as the pecans can burn easily.
  3. Remove from the oven and place on a cooling rack. Allow the pastries to cool completely before serving.

Notes

Did you make this recipe? Tag @wickedhealthy on Instagram and hashtag it #eatwickedfoods

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Keywords: pastry braid with maple pecan

Start with the filling. This is essentially just like making pecan pie filling. You want to make a simple brown sugar caramel first by melting the butter and sugar together along with the pecans. Then you’ll add some plant milk mixed with corn starch to help thicken everything up!

maple pecan pastry ingredientspecan maple filling for braids
filling for vegan pastriesmixed ingredients for maple filling
We’re using store-bought, pre-rolled pastry here (always make sure the variety you’re using doesn’t contain butter). Get an extra large one if you can! Unroll it and divide it into 8 rectangles.
pastry squares
Without cutting the dough, divide each rectangle into thirds. I like to just make two gentle vertical indentations with a chopstick. Then, you want to make sure the two sides of the rectangle are sliced into 8 roughly even-sized notches.
braid pastry dough
Spread some of your cooled filling in the centre third of the pastry and fold down the top two notches like below. I like to pinch them closed at the top to minimize leakage.
Repeat the folds with the bottom two notches and pinch shut there also.
pecan braid dough folding
Work your way up the pastry, alternating left notch over right notch until you’ve completely covered the filling.
braid pastry dough folded
Finally, brush the pastries with a little vegan “egg” wash and sprinkle with broken pecans.
pecan maple topping
Bake for around 20 minutes at 200c or until everything is looking puffed and golden brown! Expect some leakage from these guys! It’s impossible to perfectly seal them but that’s ok! They’ll be delicious regardless. Allow them to cool completely before serving. They’ll taste MUCH better that way I promise!
pecan-maple-pastries0790

December 24, 2020

King Satay with Spicy Peanut Ginger Sauce

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  • Author: Wicked Healthy
  • Yield: 4-8 skewers 1x
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Ingredients

  • 1 pound king oyster mushrooms
  • spray cooking oil
  • salt
  • fresh cilantro (for garnish)

For the Marinade:

  • 1⁄4 cup (60ml) tamari or soy sauce
  • 1 Tbsp sambal (chili paste) or sriracha
  • 2 Tbsp rice vinegar

For the Spicy Peanut Ginger Sauce:

  • 1 cup (240g) creamy peanut butter
  • 1/3 cup (75ml) tamari or soy sauce
  • 1/3 cup (75ml) fresh lime juice
  • 1 Tbsp fresh ginger, chopped
  • 1 Thai chili, chopped (optional)
  • 1⁄2 cup (120ml) to 1 cup (250ml) water, depending on how thin you prefer the sauce

Instructions

  1. Get a cast-iron pan wicked hot and start soaking your wooden skewers in water so that they don’t burn later.
  2. Cut the larger mushrooms in half the long way. When the pan is hot, spray it with some cooking oil to coat the bottom.
  3. Layout the mushrooms in the pan flat side down, then press with another pan. Be sure to use a towel or pot holder when you press, as the top pan will get hot. Press and cook for about 2 minutes.
  4. After a few minutes, remove the top pan and flip the mushrooms over to sear the other side. Put the top pan on top of the mushrooms again, then add a splash of water to the pan to help steam them. Press and cook for about another minute, until the mushrooms are golden brown with a nice sear. Remove from heat.
  5. Prepare the marinade by mixing the soy sauce (or tamari), sambal (or sriracha), and rice vinegar in a bowl big enough to hold all of your seared mushrooms. Add the mushrooms and cover with plastic wrap. Set aside.
  6. Prepare the spicy peanut ginger sauce by blending the lime juice, peanut butter, ginger, chili, tamari, and water. Add the water in stages until you get the consistency you want.
  7. Once mushrooms have softened up and cooled down in the marinade, start heating a cast iron grill pan over medium-high heat. Weave each mushroom onto a skewer.
  8. When you’ve finished skewering all of the mushrooms and the grill pan is hot, spray the pan with cooking oil and then add the skewers. Grill on each side for about 3-4 minutes, keeping an eye on them. You’re looking for some nice grill marks and char, but obviously don’t overdo it!
  9. To serve, arrange the skewers on a plate, then drizzle the peanut ginger sauce over the top. Garnish with some fresh cilantro, Thai chili slices, and a bowl of the sauce for dipping.

Notes

Pro-Tip

Use the leftover mushroom caps to make Mushroom Stock or add them to the filling for Porcini Ravioli. Or just sauté them, toss with tamari, and add to your favorite noodle bowl.

 

Options

  • Switch it up and use almond butter or cashew butter in the sauce instead of peanut butter.
  • Garnish with fresh cilantro, chopped chiles, and lemon or lime wedges for squeezing.

 

Keywords: Satay

preparing mushroom for king sataysauce for the king satay
Pressing the mushroomgrilling the mushroom for king satay
Preparing the skewersskewer the mushroom
grilling the skewersgrilling the king satay
mixing the sauce for king satayPlated king satay
king satay dipping sauceplated king satay

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December 18, 2020

Chocolate, Vanilla, & Hazelnut Shortbread Swirl Cookies

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  • Author: Colin Mekenney
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Ingredients

For the Vanilla Shortbread

  • 200g plain white flour
  • 4 TBSP caster sugar
  • 120g vegan butter block
  • ½ tsp vanilla extract
  • 36 TBSP ice cold water

For The Chocolate Shortbread

  • 200g plain white flour
  • 60g cocoa powder
  • 4 TBSP light brown sugar
  • 120g vegan butter block
  • 36 TBSP ice cold water
  • 1 TBSP plant milk

For the Hazelnut Crunch

  • 80g peeled hazelnuts
  • 2 TBSP granulated sugar

For Baking

  • 2 TBSP plant milk

Instructions

To Make the Vanilla Shortbread

  1. Place all the ingredients in a food processor and fit the lid. Run on medium speed until the mixture resembles fine bread crumbs. While the mixer is running add the ice cold water a tablespoon at a time until the mix comes together as a dough (for me it took 3 tablespoons).
  2. Remove the dough and place on a large sheet of cling film and pat into a rough rectangle. Wrap tightly and place in the fridge for at least an hour.

To Make the Chocolate Shortbread

  1. Place all the ingredients in a food processor and fit the lid. Run on medium speed until the mixture resembles fine bread crumbs. While the mixer is running add the ice cold water a tablespoon at a time until the mix comes together as a dough (for me it took 5 tablespoons).
  2. Remove the dough and place on a large sheet of cling film and pat into a rough rectangle. Wrap tightly and place in the fridge for at least an hour.

To Make the Hazelnut Crunch

  1. Place the hazelnuts and sugar in a food processor and run on medium speed until the hazelnuts are all chopped into chunky pieces.

To Assemble the Shortbread

  1. Remove the shortbread from the fridge and unwrap, leaving the pastry sat on the unfolded sheet of cling film. Lightly dust the surface with plain white flour and roll out with a rolling pin to around a 20 x 30cm rectangle.
  2. Once rolled out, use a clean pastry brush to remove any excess flour from the surface of the vanilla dough.
  3. Unwrap the chocolate dough and repeat the same process – rolling it out on top of the cling film until it’s a 20 x 30cm rectangle. Remove any excess flour on the surface and then brush the top with a tablespoon of plant milk. Carefully lift the vanilla dough by picking up the cling film beneath it. Flip it over onto the chocolate dough.
  4. Without removing the top layer of cling film, roll over the two doughs with a rolling pin to seal them together.
  5. Remove the top layer of cling film and use a sharp knife or pizza cutter to slice the dough into a neat rectangle.
  6. Use the bottom layer of cling film to help you roll the dough into a tight spiral. You want to roll the dough from the long 30cm edge, not the 20cm one. Place in the fridge to chill for at least an hour.
  7. Once chilled, remove from the fridge and unwrap the long spiraled cylinder of dough. Brush the outside of the dough with plant milk and roll it in the hazelnut crunch. Place the dough back on the cling film and wrap tightly.
  8. At this stage, you can either slice the dough into 1/2cm coins and bake or you can freeze the well wrapped dough for up to a month. Be sure to defrost the dough in the refrigerator overnight before slicing and baking.
  9. When you’re ready to bake, preheat the oven to 160c/320f fan. Arrange the coins of shortbread on a baking tray lined with baking parchment and bake for 18-20 minutes.
  10. Place shortbreads on a cooling rack and allow to cool fully before serving.

Notes

Did you make this recipe? Tag @eatwickedfoods on Instagram and hashtag it #eatwickedfoods
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Keywords: vegan shortbread swirl cookies recipe

The shortbread dough is insanely easy to make, but forming the coil can be a little fiddly. Start by making the vanilla dough. I like to use a food processor as it guarantees a super even crumb and very little effort. Be sure not to keep the processor running after a dough has formed. Wrap the dough well and chill it in the fridge for at least an hour.

chocolate vanilla and hazelnut vegan shortbread swirlsvegan shortbread swirl dough

Next, make the chocolate dough in exactly the same way. I found the chocolate dough requires a little more water to bring it to the same texture as the vanilla.

vegan shortbread swirl chocolate doughvegan shortbread swirl chocolate dough completed

While the dough chills, make the hazelnut crunch. Again, we’re using the food processor. It’s important to use hazelnuts that are blanched and peeled – try to avoid hazelnuts with their brown shells still attached.

hazelnuts for shortbread cookieschopped hazelnuts for shortbread cookies

Roll out the dough to around 20 x 30cm, brush one layer with plant milk and then sandwich the two pieces together. Lightly roll them together with the rolling pin and trim off the rough edges so you have a neat rectangle.

flattening dough for vegan shortbread cookies

Use the bottom layer of cling film to roll up the dough, starting with the long edge, making sure it’s very tightly wrapped. Place the roll in the fridge and chill again for an hour.

shortbread cookie roll

Remove the chilled dough and brush it with plant milk. Roll the dough in the hazelnut crunch.

vegan shortbread roll in hazelnut crumb

Using a strong piece of fine thread, slice the dough into 1/2cm thick discs. With the thread taught, move it under the roll of dough. Wrap the thread around the top of the dough, crossing the ends of the thread over at the top and pulling gently so it cuts through the dough evenly.

cutting shortbread roll into cookies

Arrange the discs of dough on a baking tray lined with parchment. Place in the fridge again for at least 20 minutes while you preheat the oven.

vegan swirl cookies on tray

Bake for 18-20 minutes at 160c. Allow the cookies to cool completely before serving.

December 16, 2020

Party Food: Vegan Mushroom Tempura

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  • Author: Wicked Healthy
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Ingredients

  • 1 cup (125g) all-purpose flour or gluten-free flour
  • 1/4 cup (32g) cornstarch
  • 1 TBSP toasted black sesame seeds
  • Pinch sea salt
  • 1 cup (235ml) soda water
  • Mushrooms of choice or other vegetables
  • High-heat cooking oil, suitable for frying
  • Green onion, chopped for garnish
  • Sriracha mayo

Instructions

  1. Preheat at least 2 inches of fry oil in a pot, until it shimmers.
  2. Place dry ingredients in a mixing bowl and stir together until combined.
  3. Slowly add soda water and whisk until you achieve a thinner, crepe-like batter.
  4. Slice mushrooms or vegetables. Dip vegetables in batter, shaking off excess.
  5. Using tongs, place one dipped mushroom in a pot of oil to see if it is hot enough.
  6. The mushroom should take about 2 minutes to fry, creating a crispy, see-through crust around the vegetable. If this occurs, remove this mushroom from oil and place it on a paper towel on a plate to cool. Repeat the process for the other mushrooms.
  7. When mushrooms are cool to touch, garnish with green onions and serve with sriracha mayo.

Notes

Did you make this recipe? Tag @wickedhealthy on Instagram and hashtag it #eatwickedfoods

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December 15, 2020

Panisse Recipe: Chickpeas & Citrus Aioli

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  • Author: Wicked Healthy
Scale

Ingredients

FOR THE PANISSE:

  • 2 tbsp everyday olive oil
  • ¼ yellow onion, diced
  • 1 tbsp garlic, mashed into a paste or zested
  • 3 cups (750ml) vegetable stock
  • 1 cup (250ml) non-dairy milk, unsweetened
  • 1½ tsp sea salt
  • ¼ tsp black pepper
  • 2¼ cups (280g) chickpea flour
  • peanut oil or vegetable oil, for shallow frying
  • coarse sea salt, for garnish
  • citrus aioli, for dipping (recipe below)

FOR THE CITRUS AIOLI:

  • ⅓ cup (5 tbsp) plant-based mayonnaise
  • 1 tbsp green onion, minced
  • ¼ cup (60ml) fresh-squeezed orange juice
  • ¼ tsp sea salt
  • ¼ tsp rosemary (optional)
  • freshly ground black pepper

*OPTIONS:

Instead of making finger-shaped Panisse, use a cookie cutter to cut out rounds or other shapes; top the fried rounds with the aioli (and herbs or minced vegetables if you like) and serve as
canapés.

Instructions

FOR THE PANISSE:

  1. Coat a 9-inch square baking pan with olive oil and line with parchment paper. Heat the 1 tablespoon oil in a small saucepan over medium-high heat. Add the shallots, cut the heat to medium, and sauté until golden, about 2 minutes. Whisk in the Garlic, then the stock and milk. Continue to cook, whisking, until the garlic is evenly distributed.
  2. Bring the mixture to a simmer and whisk in the salt and pepper. Gradually whisk in the chickpea flour until it’s fully incorporated with no lumps. Use a wooden spoon to continue stirring, and cook until the mixture thickens and bubbles 5 to 8 minutes. It should be somewhat thick but still pourable. If it becomes too stiff to stir, whisk in a little more milk or stock.
  3. Quickly pour the mixture into the pan, spreading it to the edges and smoothing the top. Let stand until set, at least 20 minutes. Or cool, cover, and refrigerate for up to 2 days. (This is a good time to make the aioli.)
  4. To cut and cook the Panisse, invert the pan onto a cutting board, remove the parchment, and cut the square into fingers the size of large French fries, about 3 inches long and ¾ inch wide.
  5. Heat a thin layer of oil in a large cast-iron pan over medium-high heat. Add a single layer of Panisse without crowding and cook until lightly browned, 3 to 4 minutes per side. Remove to paper towels and immediately sprinkle with flake salt. Continue cooking the Panisse with fresh oil as needed.
  6. Stack the Panisse on a plate. Serve with the aioli for dipping.

 

FOR THE CITRUS AIOLI:

  1. Mix everything together in a small bowl. The aioli will thin out as it sits, which is fine. You want the consistency to be more like a creamy dipping sauce and less like a stiff mayonnaise.

Notes

Did you make this recipe? Tag @eatwickedfoods on Instagram and hashtag it #eatwickedfoods
Want Wicked Foods in your area? Head here to ‘plant your flag’!

We’ve got Wicked merch! Head to the Wicked Healthy Store!
Want more inspiration? Check out our Wicked Healthy YouTube Channel!

Get pinning! We’re over here on Pinterest.

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