Strawberry Compote with Simple Breakfast Waffles

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  • Author: Wicked Healthy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 3 large waffles 1x
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Ingredients

For the Strawberry Compote

  • 190g frozen strawberries
  • 2 Tbsp caster sugar
  • 1 Tbsp lemon juice
  • 60g frozen blueberries
  • 1 Tbsp corn starch
  • 2 Tbsp water

For the Waffles

  • 350ml soy milk
  • 1 tsp lemon juice
  • 125g plain white flour
  • 60g wholemeal flour
  • 2 tsp baking powder
  • ½ tsp cinnamon
  • 3 Tbsp sugar
  • Pinch sea salt
  • 3 Tbsp sunflower oil
  • 1 tsp vanilla extract

Instructions

To Make the Strawberry Compote

  1. Place the strawberries, sugar and lemon juice into a small saucepan and place over medium/low heat. Stir often until the fruit is all melted then leave to simmer for around 5 minutes. Once the strawberries are just about falling apart, add the blueberries and stir well to combine before reducing the heat to low.
  2. In a small bowl, combine the corn starch and the water until smooth, then add it to the compote and stir well. The mixture should thicken rather quickly. If the mixture doesn’t thicken, repeat this step with another Tbsp of corn starch.
  3. Turn off the heat and set aside to cool completely. Alternatively, transfer the compote to a sterilised jar and leave to cool on the counter before refrigerating.

To Make the Waffles

  1. Preheat the waffle iron and brush carefully with a little sunflower oil to prevent the waffles from sticking.
  2. In a measuring jug, combine the soy milk and lemon juice. Stir well and leave the soy milk to thicken.
  3. In a medium bowl, sieve together the flours, baking powder, cinnamon and sea salt. Set aside.
  4. Add the sunflower oil and vanilla extract to the thickened soy milk and whisk to combine. Pour the wet mixture into the bowl of dry ingredients and mix well to combine.
  5. Pour half of the batter into the waffle iron. Close and cook until steam stops rising from the iron. Remove and serve with vegan butter and the strawberry compote. Repeat with the remaining half of the batter.

Notes

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

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Keywords: strawberry compote with simple breakfast waffles recipe

When making the compote, be sure to not overcook the fruit. The acidity in fruit is what makes it delicious, but it also disappears quickly under hot conditions. This is why we add the blueberries after the strawberries (because they take much less time to cook). Also don’t worry if the compote looks thin half-way through cooking. As soon as you add the corn starch it’ll thicken up!

strawberry compote recipe ingredients

Waffles LOVE to stick to the waffle iron, so be sure to brush the iron with vegetable oil before you make each waffle.

vegan breakfast waffles recipe

The waffles will rise much better with a little acidity in the mix – this is why I make a quick soy milk “buttermilk” by whisking together the soy milk and the lemon juice. You’ll notice a lovely fluffy texture to the waffles thanks to this ingredient, so don’t skip it!

simple vegan breakfast waffles recipe

The recipe makes 3 large, circular waffles, but this may differ depending on the size of your waffle iron. I like to break the waffles into quadrants when serving a bunch of people. Enjoy!

strawberry compote recipe

March 30, 2021

Nana’s Red Sauce Recipe

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  • Author: Wicked Healthy
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 6 to 8 cups 1x
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Ingredients

For Nana’s Red Sauce

  • 1 red bell pepper
  • 1 white onion
  • 9 cloves garlic
  • Fresh oregano
  • Crushed red chilies
  • Salt
  • Black pepper
  • 2 cans (28 ounces each) San Marzano canned plum tomatoes
  • ½ can of water
  • 1 small can (6 ounces) of tomato paste
  • Olive oil
  • Fresh basil

Instructions

  1. Rough dice the red pepper and onion, don’t worry about this too much, as it will all get blended later.
  2. Heat a large saucepot over medium-high heat. Sauté the onions and bell pepper in a little oil, for about 4 minutes.
  3. While that cooks, thinly slice the garlic, then add to the pot with a little fresh diced oregano, crushed red chillies and season with a little salt and pepper. Stir through to combine thoroughly.
  4. Add the canned tomatoes, ½ a can of water, and the whole can of tomato paste. Stir it up and keep the heat nice and low, using a wooden spoon to break up the tomatoes to release the juices. Cover with lid and bring to a simmer, stirring frequently (every 5 minutes). The sauce will reduce down and thicken over 45 minutes – 1 hour (1 hour 30 minutes, depending on the juiciness of your tomatoes).
  5. To make this red sauce recipe more smooth, take off the heat and use an immersion blender in the pot, to blend to desired consistency. Add salt to taste and finish with a swirl of olive oil and coarse chopped basil leaf for a burst of freshness.

Notes

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

We’ve got Wicked merch! Head to the Wicked Healthy Store!

Want more inspiration? Check out our Wicked Healthy YouTube Channel!

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Keywords: nana's red sauce recipe

Check this blog to see our fresh pasta recipe!

Pro Tips- Cheater chopping: Pulse the onion in a food processor. While it’s sautéing, pulse the garlic and bell pepper as well. Then chop the canned tomatoes the same way. If you use a food mill when it’s done cooking, the mill will strain out the seeds for you. – Nana used fresh tomatoes whenever possible. To do that, peel, seed, and chop 6 pounds of fresh San Marzano tomatoes and use them instead of the canned. – If your tomatoes are sweet enough, you will not need the pinch of sugar. Alternatively, you could get a little sweetness by adding 1⁄2 cup finely shredded carrot when sautéing the onions.

plant based fresh pasta and red saucewicked fresh pasta and nanas red sauce recipe

March 29, 2021

Peanut Butter Truffles

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  • Author: Amy Levin
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
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Ingredients

For the Peanut Butter Truffles

  • 80g 85% dark chocolate, melted
  • 30g peanut butter
  • 20g deodorised coconut oil or plant-based butter, melted
  • 20g maple syrup
  • 1 tsp tamari
  • Pinch sea salt

To Finish

  • Peanut truffles
  • 200g chocolate, tempered
  • 100g peanuts

Instructions

To Make the Peanut Butter Truffles

  1. Whisk together all ingredients until smooth.
  2. Pipe into the cavities of the mould you’re using to fill 50%, insert a roasted peanut and top up with more ganache.
  3. This is the mould I used, but you can use any silicone mould.
  4. Gently tap the mould to remove air bubbles and then put in the fridge to set until firm, about 30 mins.

To Finish

  1. Grind the peanuts in a food processor until you have small pieces about 2mm-3mm in diameter.
  2. Run the peanuts through a sieve to remove the flour. This will give a much cleaner finish to the truffles.
  3. Dip a truffle into the chocolate and remove using a small fork or dipping fork.
  4. Allow the excess chocolate to drip off before transferring the truffle to the bowl of chopped peanuts to coat.
  5. Repeat with the remaining truffles until coated.
  6. Store in an airtight container at room temperature for up to 5 days or in the fridge for up to 1 month. At room temperature, they will be soft and from the fridge, they will be firm.

Notes

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

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.

Keywords: peanut butter truffles

whisk truffle ingredientschocolate into truffle moulds
insert nut into chocolate mouldchocolate truffles into nuts
completed peanut butter truffles recipechocolate covered peanut truffles

Vegan Party Food! Jackfruit BBQ Sliders

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  • Author: Wicked Healthy
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Ingredients

For the Jackfruit BBQ Sliders

  • 3 1/2 cups green jackfruit
  • 1 large white onion
  • 6 garlic cloves
  • 3 tbsp olive oil
  • 18 oz/510g Smoky BBQ Sauce, store-bought or homemade (here’s a recipe for Chad’s Wicked Spicy BBQ Sauce)
  • 12 tbsp sriracha (more for burger sauce)
  • Vegetable stock
  • Spicy dill pickles
  • Vegan mayo
  • 3 cups cabbage
  • 8 to 10 soft, squishy, slider-sized buns, toasted if you like
  • Cilantro

Instructions

  1. Drain the jackfruit and gently break it apart into shreds in a bowl using your hands, pulling out any seeds and removing any tough pieces. Drain the jackfruit and gently break it apart into shreds in a bowl using your hands, pulling out any seeds and removing any tough pieces.
  2. Turn on the heat under a pan. While you wait for it to heat up, finely dice the onion and crush and mince the garlic. Add a little olive oil to the pan, followed by the onion, allow it to turn translucent, stirring often, before adding the garlic. Add jackfruit before the onion and garlic start to brown. Allow the mixture to sit, until it sticks. Use a wooden spoon to stir thoroughly.
  3. Add bbq sauce and sriracha (according to your heat level!), stir to coat, adding just a touch of vegetable stock to loosen up the sauce. Stir. Reduce heat to a low medium, cover and let it simmer, and braise for 15-20 minutes, checking frequently.
  4. Prep your burger extras! Slice the spicy dill pickles. Mix some vegan mayo with sriracha to make a bbq sauce. Finely slice cabbage using a mandoline, for a little extra crunch.
  5. Check the jackfruit, stirring through and removing the lid. The sauce should have reduced, but shouldn’t be sticking to the sides.
  6. To assemble, spoon a generous pile of BBQ jackfruit onto each bun and top with pickles, cabbage, and a drizzle of sriracha mayo. Sometimes we set everything out and let guests assemble the jackfruit BBQ slider sammies themselves.

Notes

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

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.

Keywords: jackfruit BBQ sliders sandwiches

Wicked-Party-Food_BBQ-Jackfruit-Sliders_Raw-JackfruitWicked-Party-Food_BBQ-Jackfruit-Sliders_BBQ-Sauce
Wicked-Party-Food_BBQ-Jackfruit-Sliders_Reducedassembling jackfruit BBQ sliders with cilantro
Wicked-Party-Food_BBQ-Jackfruit-Sliders_BunsWicked-Party-Food_BBQ-Jackfruit-Sliders_Assembly-Jackfruit
Wicked-Party-Food_BBQ-Jackfruit-Sliders_Assembly-Bunjackfruit BBQ sliders recipe

Chipotle Baked Orzo

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  • Author: Richard Makin
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
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Ingredients

For the Pickled Red Onions

  • 1/2 red onions, peeled and very finely sliced
  • Juice of one lime
  • Pinch of salt

For the Baked Orzo

  • 2 tbsp olive oil
  • 1 red onion, peeled and finely diced
  • 3 cloves garlic, peeled and minced
  • 1 tbsp light brown sugar
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground coriander
  • 1 tsp dried oregano
  • 1 tbsp tomato paste
  • 1 tsp chipotle paste
  • 250g orzo
  • 1 x 400g tin chopped tomatoes
  • 1 x 400g tin black beans, drained and rinsed
  • 450ml vegetable stock
  • 2 peeled plum tomatoes, from a tin, roughly chopped
  • Small bunch coriander
  • 2 tbsp jalapeños
  • 4 tbsp vegan sour cream or oat creme fraiche
  • 1 ripe avocado, finely sliced
  • 1 lime, sliced into wedges
  • Pinch chilli flakes

Instructions

To Make the Pickled Red Onions

  1. Place the finely sliced red onions into a small bowl. Add the lime juice and the pinch of salt. Stir together, cover and place in the fridge while you prepare the orzo.

To Make the Baked Orzo

  1. Preheat the oven to 200c/390f (fan).
  2. Place a medium oven-proof saucepan over medium heat and add the olive oil. Bring to temperature before adding the onion and garlic. Fry for 2-3 minutes until starting to turn translucent.
  3. Add the light brown sugar, cumin, paprika, coriander, oregano, tomato paste, and chipotle paste. Stir together and add a few tablespoons of water to prevent the spices from burning to the pan. Cook for a few minutes more while stirring constantly.
  4. Add the orzo, chopped tomatoes, black beans, and vegetable stock. Stirring often, bring to a simmer.
  5. Once simmering, cover with a tight-fitting, oven-proof lid and place in the preheated oven. Bake for 20 minutes.
  6. After 20 minutes, remove the lid, top the orzo with the chopped peeled plum tomatoes. Place the lid back on and return the pot to the oven for 10 more minutes.
  7. After the final 10 minutes, remove the pot from the oven and remove the lid. Top the baked orzo with coriander, jalapenos, vegan sour cream, avocado, pickled onions, and a pinch of chilli flakes. Serve immediately.

Notes

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

Keywords: chipotle baked orzo

Pickled red onions are so fast to make and add zing to any dish. I find they work perfectly with Mexican meals when prepared with lime juice instead of vinegar. Slice the onions as finely as you can (use a mandoline if you have one) and toss with the lime juice and some salt. You can now place them in the fridge while you prepare the rest of the meal.

CHIPOTLE-ORZO-INGREDIENTS

The great thing about this baked orzo is that it’s a one-pot wonder! This means no pre-boiling the orzo – it cooks inside the sauce! So once everything is combined in the pan, just bring it to a simmer and pop it in the oven with a lid on.

ONE-POT-ORZO

I like to add some extra tomatoes to the top in the last ten minutes of baking. This makes the orzo extra juicy with a little added zing from the just-cooked tomatoes.

BAKED-ORZO-RECIPE

I’ve made some suggestions as to toppings that work – feel free to use as many or as few as you wish. A simple pico de gallo salsa or scoops of guacamole with vegan cheese would also be delicious!

CHIPOTLE-BAKED-ORZO-RECIPE

Cheesy Buffalo Cauliflower & Brussels Sprouts

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  • Author: Wicked Healthy
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 minutes
  • Yield: Serves 2-4 1x
  • Category: Vegan
  • Method: Bake
  • Cuisine: Snacks
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Ingredients

for the buffalo sauce

  • C or 80 ml hot sauce
  • ½ C or 125 ml plant-based butter, melted
  • 1 head cauliflower, core removed, chopped into florets
  • about 15 Brussels sprouts, ends, and outer leaves removed
  • 1 block firm tofu, cubed
  • pinch pepper
  • 2 t nutritional yeast (or, hippy fish food, as we like to call it)
  • 1/2 t garlic granules
  • cilantro, for garnish
  • 2 large carrots, sliced into sticks
  • 3 ribs celery, sliced into sticks

Instructions

  1. Preheat oven to 450°F/232°C.
  2. Prepare all the vegetables and tofu. Add to a mixing bowl and set aside.
  3. To prepare the Buffalo sauce, whisk together hot sauce and melted v-butter, drizzling butter slowly in as you whisk.
  4. Toss cauliflower florets, Brussels sprouts, and tofu together with the buffalo sauce, pepper, nutritional yeast, and garlic powder.
  5. Pour and spread evenly onto the prepared baking sheet. Bake for 10 minutes, then remove from oven.
  6. Transfer entire the entire contents of the baking sheet into a large cast iron skillet.
  7. Pour 1 cup (225 grams) of the vegan cauliflower cashew cheese sauce evenly over everything, and return to the oven.
  8. Bake for 8-10 minutes, or until the cheeze starts to brown. Remove from oven. Drizzle any remaining buffalo sauce over the top.
  9. Warm the remainder of the Wicked Awesome Sauce in a small bowl for dipping.
  10. Garnish cauliflower and Brussels sprouts with cilantro, and serve with carrot and celery sticks, and the warmed Awesome Sauce.

Notes

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

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.

Keywords: cheesy buffalo cauliflower & brussels sprouts

February 26, 2021

Cashew Tofu Stir Fry Recipe

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  • Author: Richard Makin
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 4-6 servings 1x
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Ingredients

For the Sauce

  • 2 tsp mushroom bouillon powder
  • 2 tbsp shaoxing wine (or any chinese cooking wine)
  • 2 tsp soy sauce
  • 11/2 Tbsp cornstarch
  • 1 tsp sesame oil
  • 40 ml water

For the Stir Fry

  • 180g extra firm tofu
  • 1 large carrot
  • 2 stalks of celery
  • 1 green pepper
  • 2 spring onions
  • 65g raw unsalted cashews
  • 2 Tbsp vegetable oil
  • 3 cloves garlic, peeled and minced
  • a thumb-sized piece of ginger, peeled and cut into match-sticks
  • (steamed rice and toasted white sesame seeds for serving)

Instructions

To Make the Sauce

  1. Place all the sauce ingredients into a clean jar and replace the lid. Shake well until combined then set aside. (the sauce will separate while it sits, so be sure to shake it up again before adding to the wok later).

To Make the Stir Fry

  1. Wrap the block of tofu in a paper towel and place a heavy plate on top, to gently squeeze out any moisture. Leave to drain while you prepare the veggies – do not force the tofu or it will break apart. Once drained, slice the tofu into cubes.
  2. Peel the carrot and slice in half lengthways. Slice the carrot into ½ cm wedges on the diagonal. Slice the celery into long diagonal slices around ½ cm thick. Slice the green pepper into strips, around ½ cm thick. Slice the spring onions into 2cm lengths and discard the roots. Set the sliced veggies aside but keep them separate.
  3. Heat a dry wok or large frying pan over medium heat. Add the cashews and toast for a minute or so, tossing around in the pan regularly to make sure they don’t burn. When lightly browned and fragrant, remove from the pan and set aside.
  4. With the wok still on medium heat, add the oil and bring to temperature. Add the garlic and ginger and fry for a minute or two. Do not allow the garlic to burn.
  5. Add the drained tofu and stir to coat in the oil. Fry for two minutes before adding the carrots. You may need to add a few Tbsp water at this stage to make sure the tofu doesn’t start to stick to the wok.
  6. Next, add the celery and green pepper and stir fry for a further 2 minutes. Add the spring onions and stir fry for a further minute.
  7. Add the toasted cashews followed by the sauce (don’t forget to shake it up before adding). Stir well to coat everything with the sauce and immediately reduce the heat to low. The sauce should thicken quickly.
    Serve the stir fry with steamed rice and a sprinkle of toasted white sesame seeds.

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!
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Keywords: cashew tofu stir fry

The sauce for this stir fry is super easy to throw together. I like to shake it all up in a jam jar at the start of the recipe so it’s ready to go once the veggies are cooked.

seasoning for cashew stir fry

Be sure to chop your veggies up before you begin – it’s important to make sure they’re good to go as soon as your tofu is fried. Also, make sure they’re separated as you’ll be adding them in stages.

stir fry vegetables

I like to toast my cashews in a dry wok but they can catch and burn very easily. You can also toast the cashews under the grill or in a low oven. Just watch them like a hawk, however you toast them, as they burn extremely quickly.

cashews for stir fry

Serve the finished stir fry with steamed rice and toasted sesame seeds.

cashew tofu stir fry recipe

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:

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!
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Keywords: garlic lentils and chickpea meatballs

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

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

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 Wicked Pinterest.

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

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!
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