Page 56 - Vegan Food & Living (February 2020)

Midweek R E C I P E S

Brussels sprouts,
smoked almonds,

chestnut and
pomegranate salad

By Annabel Wray and Victoria Knight from Hakuna
Foods (www.hakunafoods.co.uk)
Serves 4-6 | Prep 15 mins | Cook none |
Calories 500 (per serving)
300g (3 cups) Brussels sprouts
85g (¾ cup) smoked almonds, we
use Dormans
120g (1 cup) whole co oked chestnuts,
roughly chopped
100g (¾ cup) pomegranate seeds
30g (½ cup) parsley
FOR THE DRESSING
2 tbsp sherry vinegar
12 tbsp olive oil
juice of 2 clementines
1 tsp sweet smoked paprika
salt and pepper
1 Begin by making the dressing, whisk all
ingredients together and set aside.
Aubergine ‘bacon’, 2 Finely shred the Brussels sprouts, either
using a very sharp knife or a mandoline and
lettuce and tomato sandwich place in a bowl.
3 Add the smoked almonds, cooked
By Tasty chestnuts, parsley and dressing. Toss to
Serves 4 | Prep 10 mins | Cook 30 mins | Calories 277 (per serving) combine and then scatter pomegranate
seeds on top. Serve immediately.
60ml (¼ cup) olive oil 1 Preheat the oven to 180°C/Gas Mark 4. Line two
3 tbsp tamari or coconut rimmed baking sheets with parchment paper.
aminos (or soy sauce) 2 Whisk together the olive oil, tamari,
2 tbsp vegan Worcestershire sauce Worcestershire, maple syrup, paprika, pepper and
garlic powder in a medium bowl.
2 tbsp maple syrup
3 Using a mandoline or very sharp knife, thinly slice
1 tbsp smoked paprika
1
the aubergine lengthwise, about 1.5mm ( ⁄ 16in)
1 tsp freshly ground black pepper thick, so it resembles bacon. Add the aubergine
½ tsp garlic powder to the bowl with the sauce and toss to coat
1 medium aubergine (eggplant), ends completely. Arrange the aubergine slices on the
trimmed, quartered lengthwise prepared baking sheets, dividing them evenly.

flaky sea salt 4 Bake until the slices are golden brown and crisp,
about 30 minutes. Set the baking sheets on wire
8 slices of sandwich bread
racks, sprinkle the aubergine with flaky sea salt,
vegan mayonnaise and let cool for 5 minutes.
8 slices of vine-ripe tomato 5 Toast the sandwich bread, if you like, and spread
4 leaves from an iceberg or one side of each with as much mayonnaise as
green-leaf lettuce you like. Place two tomato slices and a lettuce
leaf on each of four slices of the bread. Top each
with one-quarter of the aubergine bacon and
another slice of bread, mayonnaise-side down.
Wrap the sandwiches in foil and serve.
17.1g 2.2g 1.11g 13.7g 4.8g 43.5g 5.6g 0.15g 6.3g 6.8g
Total fat Saturates Salt Sugar Protein Total fat Saturates Salt Sugar Protein

56 VEGANFOODANDLIVING.COM