How To Make Tasty Vegan Asian Food At Home

Preheat the oven to 200°C/180°C Fan/Gas Mark 6.

Lay the mushrooms on a roasting tray and season with the salt, pepper and Chinese five spice.

Place the flour, aquafaba and panko breadcrumbs in three separate dishes. One at a time, dip each mushroom into the flour, covering and coating well, then into the aquafaba, and finally quickly dip into the breadcrumbs. Once coated, return to the roasting tray and repeat with the remaining mushrooms. Spray the mushrooms with olive oil, then roast in the oven for 15 minutes until crispy.

Meanwhile, heat a wok over a high heat until smoking. Once hot, add the rapeseed oil, then add the ginger and stir-fry for a few seconds. Next add the chillies, tamari or soy sauce, sweet chilli sauce, and orange zest and juice. Bring to the boil and reduce until thickened.

When the mushrooms are ready, remove them from the oven. Drizzle the sauce over the crispy mushrooms and toss to coat.

Serve the mushrooms on a bed of lettuce, cucumber, carrot and rice noodles. Drizzle over more of the sauce if you like. Sprinkle over the toasted sesame seeds and top with spring onion curls. Serve immediately.

Season the cauliflower steaks with salt and pepper.

Place the flour, aquafaba and breadcrumbs in three separate dishes. Add the spring onion to the aquafaba.

One at a time, dip the cauliflower steaks into the flour, covering and coating well, then into the aquafaba, trying to collect as much of the spring onion as possible.

Finally, dip into the breadcrumbs and coat well.

Heat a shallow pan over a medium heat and add rapeseed oil to a depth of about 0.5cm. Heat the oil to 160°C. Add the cutlets and shallow fry, cooking for 2 minutes on each side until the breadcrumbs are golden and the cutlets are cooked but still have a bite. Remove from the heat and keep warm in a low oven.

To make the sauce, begin by mixing the cornflour with 2 tbsp water in a small bowl or cup to make a slurry. Set aside until needed.

Heat a wok over a medium heat until slightly smoking, then add the rapeseed oil. Once hot, add the ginger and fry for a few seconds, then add the lemon juice, golden syrup, Chinese five spice, vegetable stock and tamari or light soy sauce, and bring to the bubble. Stir in the cornflour slurry and stir to thicken. Finally, add the finely chopped chives.

Remove the cauliflower cutlets from the oven. Sprinkle some shichimi togarashi pepper flakes over each cutlet. Place each cutlet on a plate with some cooked jasmine rice and steamed veg of your choice, then spoon over the sauce and serve immediately.

To make the noodles, bring a large pot of water to the boil over a high heat. Add the noodles and stir. Cook for about 4 minutes until al dente. Drain, rinse with cold water, shake out any excess water and transfer them to a bowl. Pour the sesame oil over the noodles and toss well to coat. Set aside until needed.

Heat a wok over a high heat until smoking, and add the rapeseed oil. Once hot, add the garlic, ginger and chillies and stir-fry for 30 seconds. Add the minced soy and cook, breaking up with a spatula, for 2-3 minutes until browned. Add the rice wine or sherry, dark soy sauce, black rice vinegar, tamari or light soy sauce, tahini and ground peppercorns, and stir well until the minced soy begins to crisp a little. Add the sweetcorn and toss to mix well, cooking for another minute. Season the mix with ground white pepper and remove from the heat.

To prepare the chilli topping, mix together the chilli oil, sesame oil, tamari or light soy sauce, ground peppercorns and chillies in a small bowl.

To serve, divide the noodles between six deep soup bowls and sprinkle the minced soy topping evenly over each bowl. Pour the hot stock evenly over the noodles, then drizzle over the chilli topping evenly over each bowl. Scatter over the spring onions and coriander and serve immediately.

Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Grease and line a 20cm (8in) square, 6cm

(2½in) deep baking tin with baking paper.

Sift the flour, cacao powder, baking powder and ground cinnamon into a large mixing bowl. Add the salt and mix well to combine, making sure there are no lumps.

In a small jug or cup, mix the chia seeds with 8 tbsp water and let stand for 5 minutes. This will make a chia ‘egg’.

In a food processor or using a hand-held mixer, cream together the cashew butter and sugar until smooth. Add the almond milk and mix well. Add the chia ‘egg’ and vanilla extract. Mix well again.

Tip the wet ingredients into the bowl of dry ingredients and mix well to create a smooth batter. Once smooth, add the orange zest, dark chocolate chips and goji berries and mix well.

Pour the batter into the prepared baking dish and bake in the centre of the oven for 45 minutes. Remove from the oven and let cool on a wire rack for 30 minutes before decorating.

To make the icing, sift the cacao powder and sugar into a mixing bowl. Transfer to a food processor and add the vegetable shortening. Blitz to combine, then gradually add the almond milk, mixing well between additions, to create a smooth icing.

Transfer the cooled brownie cake to a serving dish and spread the icing over the top. Scatter over the fresh raspberries and serve.