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The Vegan Kitchen: Derek Sarno | Wicked Stroganoff and other great recipes

Vegan chef Derek Sarno is on a mission to unleash the mighty power of plants, creating nutritious food from mushrooms and vegetables that’s full of texture and flavor — and good for the planet. In the video above, he dishes out some creative cooking inspiration and shares how his personal journey led him to create amazing food that avoids animal suffering. As Director of Plant Based Innovation at Tesco and co-founder of Wicked Kitchen, Derek Sarno is bringing delicious, unpretentious vegan foods to market with innovative recipes and techniques for enjoying the wide world of plants.

****Email subscribers may click on the title of this post to watch the videos.****

Here are video recipes for two of Derek’s favorite dishes:

To see more videos of Derek’s great vegan recipes, click here. And below is another of Derek’s great recipes.

Crispy aubergine sandwich with sprout slaw and sweet potato ‘mayo’ recipe

Ingredients

  • 2 medium aubergines, trimmed and halved lengthways
  • 125g plain flour
  • 100ml unsweetened soya or almond milk
  • 1 tsp smoked paprika
  • 1 tbsp finely chopped fresh dill
  • 70g natural breadcrumbs
  • 1 lemon, zested
  • 1 tbsp Italian seasoning
  • 4 large white baps, halved

For the vegan slaw

  • 1 tsp sugar
  • 2 tbsp lemon juice
  • 1 tbsp sesame oil
  • 8 Brussels sprouts, trimmed and shredded
  • 100g red cabbage, shredded
  • handful mint leaves, torn

For the sweet potato ‘mayo’

  • 1 sweet potato (about 220g)
  • 100ml unsweetened soya or almond milk
  • 3 tbsp sriracha
  • 3 tbsp olive oil
  • 1 tsp sesame oil

Directions: 

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the aubergines, cut side down, on a baking sheet lined with nonstick baking paper. Roast for 20-25 mins until very soft. Set aside to cool.
  2. Meanwhile, bake the sweet potato for the ‘mayo’ for 35-40 mins until soft. Leave to cool, then scoop out the flesh and discard the skin.
  3. Once the aubergine has cooled, use a spoon to carefully remove the flesh from the skin in one piece. Discard the skin.
  4. In a small bowl, whisk 25g flour with the milk; season. In a second bowl, mix the remaining flour with the smoked paprika, dill and 1 tsp black pepper. In a third bowl, mix the breadcrumbs, Italian seasoning and lemon zest.
  5. Lightly cover the aubergine halves in the spiced flour, then dip in the milk mixture and finally the breadcrumbs, ensuring that each one is evenly coated. Transfer to a baking tray lined with nonstick baking paper and bake for 20-25 mins until crisp and golden.
  6. Meanwhile, make the slaw. In a medium-sized bowl, whisk the sugar with the lemon juice and sesame oil until dissolved. Add the sprouts, cabbage and mint, season well and toss to coat. Set aside.
  7. Blitz the cooked sweet potato with the other ‘mayo’ ingredients in a blender until smooth.
  8. To assemble the sandwiches, cover the bottom halves of the baps with 1 tbsp of the ‘mayo’, followed by an aubergine ‘fillet’ and a heaped tbsp of slaw. Add an extra spoonful of ‘mayo’ to the inside of the top half of the baps and cover the sandwiches. Serve immediately.

Tip: You’ll make more sweet potato ‘mayo’ than you’ll need, but it will keep for up to five days in the fridge.

See more Vegan recipes

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