SPICY CHORIZO

SERVES 8 SAUSAGES

2 1/2 cups (300g) vital wheat gluten

2 tbsp. nutritional yeast

1 tbsp. corn starch

1 tbsp. hot smoked paprika

2 1/2 tsp. fennel seeds

2 tsp. garlic powder

3 tbsp. cooked basmati rice

3 tbsp. soy sauce

2 tbsp. olive oil, plus 2 tbsp. for grilling

1 tbsp. tomato paste

2 cups (500ml) water

NUTRITIONAL VALUES

Calories: 201kcal
Fat: 7.8g (1g S.Fat)
Carbs: 12.9g
Protein: 21.5g
Sugar: 0.5g
Sodium: 350mg

METHOD

Mix the dry ingredients first, then the wet ingredients with 2 cups (500 ml) water separately. Next, combine them by stirring with a wooden spoon and then kneading thoroughly by hand.

Divide the dough into eight equal parts. Form each piece into a sausage by hand and wrap tightly in an 8 x 8-inch (20 x 20-cm) sheet of plastic wrap. Tie the ends together.

Steam the sausages for 30 minutes in a steamer. Allow to cool completely. Take off the plastic wrap.

Brush the sausages with olive oil and grill them for 4 to 5 minutes on each side over direct heat.

RECIPE NOTES

Padrón peppers from Spain are a tasty accompaniment to our chorizo. Brush the peppers with olive oil and roast in a cast-iron skillet or on a griddle. Garnish with coarse sea salt.

BRUSSELS SPROUT SKEWERS

SERVES 4 SKEWERS

FOR THE SKEWERS

150g (4oz) brussels sprouts

1 lemon

8 garlic cloves (unpeeled)

12 pitted dates

FOR THE MARINADE

2 tbsp. olive oil

1/2 tsp. toasted sesame oil

1/2 tsp. coarse sea salt

EXTRAS

4 handfuls salad greens

4 tbsp. tahini and yogurt sauce

2 tbsp. sesame seeds

NUTRITIONAL VALUES

Calories: 220kcal
Fat: 11.5g (1.6g S.Fat)
Carbs: 30.1g
Protein: 4.8g
Sugar: 17g
Sodium: 339mg

METHOD

Blanch the Brussels sprouts for 5 minutes in salted water. Then rinse with cold water.

Lemon, thinly sliced Thread the brussels sprouts, unpeeled garlic cloves, dates, and lemon slices onto soaked bamboo skewers.

To make the marinade, combine all of the ingredients in a mixing bowl and whisk until smooth.

Place the skewers in the marinade and refrigerate for at least 30 minutes.

Sear the skewers for 3 to 4 minutes on each side over direct heat, then finish cooking them over indirect heat with the lid closed for another 10 minutes. Brush the skewers with the remaining marinade on a regular basis.

RECIPE NOTES

Try our brussels sprout skewers with dried apricots or fresh pineapple chunks as well.

CELERIAC STEAKS WITH FENNEL BBQ RUB

SERVES 4 STEAKS

FOR THE STEAKS

1 celeriac, peeled and trimmed

1/4 cup (60ml) olive oil

1/4 cup (60ml) apple cider vinegar

3 tbsp. soy sauce

2 tbsp. maple syrup

FOR THE RUB

1 tbsp. plus 1/2 tsp. fennel seeds

1 1/2 tsp. coriander seeds

1 tsp. coarse sea salt

1 tsp. black pepper

1/2 tsp. fresh rosemary

NUTRITIONAL VALUES

Calories: 182kcal
Fat: 14.7g (2.1g S.Fat)
Carbs: 12.7g
Protein: 1.7g
Sugar: 6.8g
Sodium: 1199mg

METHOD

Cut the celeriac into 1 inch (2.5 cm) thick slices. Bring the slices to a boil in a saucepan with plenty of water. Cook for 15 minutes on medium heat.

Blend together the oil, vinegar, soy sauce, and maple syrup until smooth. Marinate the celeriac slices in the refrigerator for at least an hour.

Crush all the ingredients for the rub in a mortar.

Remove the celeriac from the marinade and dredge it in the rub, turning it over and pressing it well.

Grill the steaks for 4 to 5 minutes per side over direct heat.

EGGPLANT HOT DOGS WITH BREAD & BUTTER PICKLES

SERVES 4 HOT DOGS

FOR THE EGGPLANT HOT DOGS

4 slender Japanese eggplants

1/4 cup plus 2 tbsp. (90ml) olive oil

1 1/2 tsp. salt

1 tsp. ground fennel seed

1/2 tsp. dried oregano

1/2 tsp. garlic powder

1/2 tsp. paprika

1/4 tsp. dried marjoram

EXTRAS

2 tomatoes

2 shallots

4 hot dog buns

4 tbsp. bread and butter pickles

4 tsp. prepared mustard

NUTRITIONAL VALUES

Calories: 384kcal
Fat: 24.6g (3.2g S.Fat)
Carbs: 36.6g
Protein: 5.9g
Sugar: 9.7g
Sodium: 1892mg

METHOD

Peel the eggplants and place them in a food-storage bag with the other ingredients. Refrigerate the eggplants overnight after sealing the bag.

Sear the eggplants for 4 to 5 minutes on each side over direct heat, then finish cooking them over indirect heat with the lid closed for another 10 minutes.

Cut the tomatoes into dice and the shallots into thin rings.

Cut the buns open and warm them in an indirect oven for 2 minutes.

Top each bun with one eggplant, tomato, shallot, and pickle, followed by mustard.

RECIPE NOTES

Instead of the slender Japanese eggplants, a large eggplant, quartered lengthwise, can be used.

BBQ ONION SKEWERS WITH POMEGRANATE GLAZE

SERVES

FOR THE MARINADE

Juice of 2 oranges

1/4 cup plus 2 tbsp. (110g) pomegranate molasses

1/4 cup plus 2 tbsp. (90ml) olive oil

2 tsp. pink peppercorns

1/2 tsp. salt

FOR THE SKEWERS

4 large onions

EXTRAS

Pomegranate tabbouleh

White bean hummus

NUTRITIONAL VALUES

Calories: 496kcal
Fat: 27.7g (3.8g S.Fat)
Carbs: 70.5g
Protein: 5.4g
Sugar: 33.7g
Sodium: 650mg

METHOD

In a saucepan, combine all of the marinade ingredients and bring to a boil. Cook for 5 minutes on low heat.

Thread the onions onto metal skewers after cutting them into 1 cm thick slices.

Pour the boiling marinade over the skewers and refrigerate for at least 4 hours.

Sear the onion skewers for 4 to 5 minutes on each side over direct heat, then finish cooking them over indirect heat with the lid closed for another 8 to 10 minutes. Baste frequently with the remaining marinade.

Serve alongside the pomegranate tabbouleh and hummus.

RECIPE NOTES

Spanish onions with a mild flavour are ideal for our BBQ onion skewers. Grilled red onions are also delicious.

SEITAN STEAKS WITH LEMON & MAPLE SYRUP GLAZE

SERVES 4 STEAKS

FOR THE STEAKS

1 1/4 cups (150g) vital wheat gluten

2 tbsp. nutritional yeast

1 tbsp. cornstarch

1 1/2 tsp. salt

1 tsp. black pepper

1 tsp. paprika

1/4 beet, roughly chopped

2 tbsp. white vinegar

1 tbsp. prepared mustard

1 tbsp. neutral vegetable oil

FOR THE MARINADE

1/4 cup (60ml) olive oil

2 tbsp. maple syrup

2 tsp. grated lemon zest

EXTRAS

4 tbsp. flavoured butter

NUTRITIONAL VALUES

Calories: 466kcal
Fat: 30.4g (9.7g S.Fat)
Carbs: 20.1g
Protein: 31.6g
Sugar: 6.6g
Sodium: 1019mg

METHOD

Combine the vital wheat gluten, nutritional yeast, cornstarch, salt, pepper, and paprika for the steaks. Combine the beet, 23 cup (160 ml) water, vinegar, mustard, and oil in a mixing bowl. Combine the two mixtures and knead into a smooth dough by hand.

Roll the dough out thinly and fold it over several times. Repeat the procedure 2 or 3 times more, pressing down firmly with the back of your hand each time. The more you press, the more consistent the results.

Make a large loaf of dough and cut it into four steaks. Steam the steaks for 45 minutes in a steamer.

To make the marinade, combine all the ingredients in a mixing bowl and whisk until smooth.

Marinate the hot steaks in the marinade for at least 4 hours, preferably overnight.

Grill the steaks for 5 to 7 minutes per side over direct heat, brushing occasionally with the leftover marinade. With the butter, serve.

RECIPE NOTES

If you sear the steaks on a cast-iron grill, you can get nice char marks. Cooking time is reduced to 4 to 6 minutes per side in this case.

EGGPLANT STEAKS WITH MISO GLAZE

SERVES 4 STEAKS

FOR THE STEAKS

2 eggplants

8 tbsp. peanut oil

FOR THE MISO GLAZE

1/4 cup plus

2 tbsp. (90ml) rice wine

2 tbsp. miso paste

2 tbsp. maple syrup

EXTRAS

2 spring onions

2 tsp. red pepper flakes

NUTRITIONAL VALUES

Calories: 394kcal
Fat: 28.2g (4.7g S.Fat)
Carbs: 36.8g
Protein: 3.9g
Sugar: 21.1g
Sodium: 526mg

METHOD

Cut the eggplants in half and brush each cut side with 1 tablespoon of the oil. Allow to sit for 30 minutes.

Grill the eggplants for 5 minutes on their cut sides over direct heat. Then flip them over, brush with the remaining 4 tablespoons of oil, and cook for 10 minutes over indirect heat with the lid closed.

Combine all of the glaze ingredients in a mixing bowl.

Brush the glaze over the eggplants and cook for 10 to 15 minutes more over indirect heat with the lid closed.

Finely chop the spring onions and sprinkle them with the red pepper flakes over the eggplants.

RECIPE NOTES

You can steam the eggplants while adding water to the container on the charcoal grate. Cooking time will be reduced by 4 to 5 minutes as a result.

SPANISH-STYLE TAPAS SKEWERS

SERVES 4 SKEWERS

8 medium potatoes

Coarse sea salt

12 Padrón or shishito peppers

1/4 cup (60ml) olive oil

1 lemon

1/2 cup (120ml) gazpacho-mojo

NUTRITIONAL VALUES

Calories: 510kcal
Fat: 16.7g (2.5g S.Fat)
Carbs: 82.5g
Protein: 12.6g
Sugar: 14.3g
Sodium: 201mg

METHOD

Bring the potatoes to a boil in a pot with plenty of water and salt. Boil for 15 minutes on medium heat, then remove from the heat and drain the water. Return the pot to the still-hot burner, cover with a lid, and steam for 5 minutes, shaking the pot frequently.

Cut the potatoes in half and thread them onto soaked bamboo skewers, alternating each potato half with a pepper. Brush the skewers with oil and sear them for 2 to 3 minutes on each side over direct heat, then finish cooking them for another 7 minutes on each side over indirect heat.

Cut the lemon into wedges and caramelize them for 3 to 4 minutes on each side over direct heat.

With the gazpacho-mojo and lemon wedges, serve the skewers.

RECIPE NOTES

To make Spanish-style “wrinkled potatoes,” add enough salt to the water so that a single potato does not sink to the bottom of the pot (about 14 cup/75 g per quart/litre).

VEGAN SPARERIBS

SERVES 14 RIBS

1 2/3 cups (200g) vital wheat gluten

2 tbsp. nutritional yeast

1 tbsp. corn starch

2 tsp. garlic powder

1 tsp. paprika

1 tsp. ground fennel seed

3/4 cup (175ml) pineapple juice

1/2 apple, grated

1/2 red onion, grated

2 tbsp. soy sauce

3 tbsp. olive oil

1 tsp. prepared mustard

EXTRAS

3/4 cup (180ml) basic barbecue sauce

2 tbsp. olive oil

NUTRITIONAL VALUES

Calories: 144kcal
Fat: 5.4g (0.7g S.Fat)
Carbs: 12.8g
Protein: 12g
Sugar: 6g
Sodium: 289mg

METHOD

Preheat the oven to 180°C/350°F

In a mixing bowl, combine the vital wheat gluten, nutritional yeast, cornstarch, garlic powder, paprika, fennel seed, pineapple juice, apple, onion, soy sauce, and 2 tablespoons olive oil. Stir with a wooden spoon first, then knead thoroughly by hand.

Spread the dough on a 9 x 13-inch (23 x 33-cm) baking sheet lined with parchment paper and press firmly with the back of a spoon. Make six cuts across the dough after cutting vertically down the middle.

Combine the remaining 1 tablespoon olive oil and mustard in a mixing bowl until smooth. Bake for 35 minutes, brushing the seitan evenly. Then set aside to cool.

Brush the spareribs evenly with the barbecue sauce and oil mixture.

Sear the brushed side for 4 minutes over direct heat, then flip the ribs and finish cooking for 10 minutes over indirect heat with the lid closed.

RECIPE NOTES

Our vegan spareribs can be kept warm for a while over low heat. Don't they serve good-sized portions?

TANDOORI TOFU SKEWERS

SERVES 4 SKEWERS

FOR THE SKEWERS

1/4 cup (55g) vegan yogurt

1 large red chile pepper, stemmed (seeded for less heat)

1 garlic clove

1 tsp. ground coriander

1 tsp. ground turmeric

1 tsp. ground cinnamon

1 tsp. salt

1 star anise

1 1/2 tbsp. tomato paste

1 tbsp. peanut oil

400g (14oz) tofu

EXTRAS

4 grilled flatbreads

8 tbsp. mint, cucumber, and yogurt sauce

1 lemon, cut into wedges

NUTRITIONAL VALUES

Calories: 789kcal
Fat: 17.8g (2.1g S.Fat)
Carbs: 147.6g
Protein: 39.1g
Sugar: 77.8g
Sodium: 942mg

METHOD

In a food processor or blender, combine the yogurt and the remaining ingredients, except the tofu, to make the skewers.

Add the tofu to the marinade, cut into 112-inch (4-cm) cubes. Marinate in the refrigerator for at least 4 hours.

Thread the cubes onto metal skewers and cook for 10 minutes over indirect heat with the lid closed. Cook for another 8 minutes after flipping the skewers. Baste with the remaining marinade.

Serve the skewers alongside flatbreads, mint, cucumber, and yogurt sauce, and lemon wedges.

RECIPE NOTES

If you use a skewer rack, these skewers will cook faster. This prevents the tofu from coming into contact with the grill and becoming stuck.