Vegan Delice with spinach and artichokes
It is the first time that I am cooking vegan as I always thought that vegan recipes was tasteless but this recipe is a pure delice. It is a little bit long to prepare but the result is really delicious, full of flavours.
Serve 6
Ingredients
1 Red chillies (I used red jalapeno +1/2 teaspoon of chili flakes)
1 chilli deseeded and finely chopped.
2 tbsp lemon juice
100ml olive oil
1 large onion, finely sliced
3 garlic cloves, crushed
25g coriander, stalks finely chopped and leaves roughly chopped
200g chargrilled artichokes in olive oil, drained and roughly chopped
400g/500g frozen leaf spinach, defrosted and well squeezed, then roughly chopped (fresh leaves also works, to get the 220g required, you will need to start with about 600g)
3/4tbsp capers roughly chopped
4-5 springs onions finely sliced plus extra to garnish
600g silken tofu drained
4 ½ tbsp nutritional yeast flakes
1 slice of sourdough, crusts removed, and bread torn into small pieces 40g
Salt and Pepper
Lemon wedges to serve.
Method
Inspired by Ottolenghi from its book "Comfort"
Can be re-heated the day after.
Can be frozen for a month or two
Serve 6
Ingredients
1 Red chillies (I used red jalapeno +1/2 teaspoon of chili flakes)
1 chilli deseeded and finely chopped.
2 tbsp lemon juice
100ml olive oil
1 large onion, finely sliced
3 garlic cloves, crushed
25g coriander, stalks finely chopped and leaves roughly chopped
200g chargrilled artichokes in olive oil, drained and roughly chopped
400g/500g frozen leaf spinach, defrosted and well squeezed, then roughly chopped (fresh leaves also works, to get the 220g required, you will need to start with about 600g)
3/4tbsp capers roughly chopped
4-5 springs onions finely sliced plus extra to garnish
600g silken tofu drained
4 ½ tbsp nutritional yeast flakes
1 slice of sourdough, crusts removed, and bread torn into small pieces 40g
Salt and Pepper
Lemon wedges to serve.
Method
- Place the sliced chilli in a small bowl with the lemon juice and 1/8 teaspoon salt and set aside to pickle.
- Put 40/45 ml of the oil into a large ovenproof saute pan and place on a medium heat.
- Add the onion and cook, stirring often, for 15-18 minutes until soft and caramelised.
- Add the chopped chilli, garlic and coriander stalks and cook for another 2minutes.
- Add the artichokes, spinach, capers and spring onions, along with ½ teaspoon of salt and a good grind of pepper.
- Stir to combine, warm through for a minute and then remove from the heat.
- Preheat the grill to 200 or to its highest setting.
- Put the tofu into a food processor, along with 3 tablespoons of the yeast flakes, ½ teaspoon of salt and a good grind of pepper. Blitz until smooth, then, with the motor running, slowly stream in 2 tablespoons of olive oil until glossy,
- Add the tofu mix to the spinach mixture and stir well to combine. Smooth the top and clean the sides of the pan.
- In a small bowl, mix together the pieces of bread with the remaining ½ tablespoon of yeast flakes and the remaining 10ml olive oil and for more flavour you can add a little bit of lemon zests then sprinkle evenly over the spinach and place under the hot grill for about 6 minutes, until golden brown.
- Sprinkle with the extra spring onions, the coriander leaves and the pickled, drained jalapeños.
Inspired by Ottolenghi from its book "Comfort"
Can be re-heated the day after.
Can be frozen for a month or two