Page 71 - Vegan Life - Issue 59 (February 2020)

Korean Style Brioche

Sandwich
Serves 2

Straight from the specials board of
the Make No Bones restaurant, is this
crispy fried mushroom and smoky
aubergine sandwich, served with an
array of delicious sauces. It’s great for
entertaining, or for a midweek treat.

• 2 Make No Bones brioche buns
• 1 large aubergine
• 1 pack of oyster mushrooms
• 1/2 small red cabbage
• 1 small carrot
• 2 spring onions
• 1 small Chinese leaf
• 250ml soya milk
• 125g (1 cup) plain flour
• 80 g (½ cup) rice flour
• 3 tbsp Chinese 5 spice
• 2 tbsp miso paste
• 1 tsp Gochujang
• 5 tbsp rice wine vinegar
• 3 tbsp maple syrup For the mushroom: mayo is too thin, gradually a little more
• ½ tbsp ginger paste 4 Tear apart oyster mushrooms into oil and keep blending.
• 4 tbsp sesame oil approximately 5 cm pieces.
• 1/2 tbsp sesame seeds 5 To make the mushroom marinade, For the Gochujang ketchup:
• 3 tbsp of soy sauce combine 2 tbsp soy sauce, 1 tbsp 9 Whisk ½ cup of ketchup, 1 tsp
• ¼ tsp mustard powder sesame oil, 1 tsp sugar, ½ tbsp ginger gochujang, and 1 tsp maple syrup.
• 140ml (½ cup) ketchup paste and 1 tsp rice wine vinegar. Place Depending on the variety of Gochujang,
• 1 tsp garlic powder mushroom pieces in the marinade and this will be quite spicy!
• ¼ tsp sugar leave for 10 minutes.
• ½ tsp lemon juice 6 Mix 1 cup plain flour, ½ cup rice For the Asian slaw:
• 500ml (4/5 cup) vegetable oil flour, 3 tbsp Chinese 5 spice and 1 tsp 10 Finely chop or grate 1 small carrot, ½
• 1½ tsp salt salt. Toss the marinated mushrooms small red cabbage, 2 spring onions and
in the flour mix making sure they are a small Chinese leaf. Dress with 1 tbsp of
For the aubergine: fully coated. rice wine vinegar, 1 tbsp of sesame oil, a
1 Preheat over to 180°C/350°F/Gas 4 7 Fill a frying pan with roughly 1cm of pinch of sugar and sesame seeds.
Slice the widest part of the aubergine oil and place on a medium heat. An easy
into 2 x 1.5cm rounds. Score the way to check if the oil is hot enough is to To build the sandwich:
aubergine at 2cm intervals rotate 90° sprinkle a small amount of flour into the 11 Toast your Make No Bones brioche
and repeat. Sprinkle both sides with salt oil, if it begins to sizzle the oil is ready. buns until warm and slightly crispy.
and place on kitchen roll for 10 minutes Carefully lower the coated mushrooms Spread a decent sized dollop of
to remove moisture. into the oil for around 3 minutes, gochujang ketchup on the base, then
2 For the aubergine glaze, thoroughly making sure you rotate them until place your miso glazed aubergine on
whisk 2 tbsp miso paste, 2 tbsp sesame brown and crispy on both sides. Remove the bun.
oil, 2 tbsp rice wine vinegar, 1 tsp soy from frying pan, and place on kitchen 12 Ater that, a generous handful of
sauce, 2 tbsp maple syrup and set roll to soak any excess oil. crispy fried mushrooms, then top with
aside. Dust excess salt from the the Asian slaw. Drizzle with the garlic
aubergine and generously coat both For the garlic mayo: mayo, and then place the top of the
sides with miso glaze. 8 In a mixing bowl combine 250ml brioche bun on. Give the top bun a gentle
3 Place onto a lined baking tray and soya milk, ½ tsp salt, 1 tbsp lemon squash to help it hold together and enjoy!
bake in the oven for 15-20 minutes. If juice, 1 tbsp rice wine vinegar, 1 tsp
you’re not a fan of aubergine, you can garlic powder, 1/4 tsp of sugar and 1/4 Recipe and image from:
replace it for a vegan ‘beef’-style burger tsp of mustard powder. Stick blend or Make No Bones
for a delicious alternative. jug blend until thick and creamy. If the makenobones.co.uk

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