Vegan Meals

@mymeatlessmeals “The Return of my Vegan “Fish” and Chips Hey friends! today I…


@mymeatlessmeals “The Return of my Vegan “Fish” and Chips ?? Hey friends! ??♀ today I’m bringing back one of your favourites: my interpretation of the classic British dish, Vegan (Faux) Fish and Chips. I choose to cook with aubergine/ eggplant because of the soft texture it offers once it’s thoroughly cooked, as well as the natural sweetness which I personally enjoy with that flavourful crisp on the outside. I am aware that there are so many ways to create this dish, but this is just how I choose to veganize it. As you can see, I don’t cover the vegetable with nori because nori becomes soggy and mushy when comes in direct contact with liquid. So, instead I use nori powder to give that seafood aroma and umami flavour in the batter. Hope you all are having a wonderful week and thank you for watching my video(s). ?⠀
• 300 g aubergine, peeled and halved⠀
• A bowl of water and and slices of lemon • 1 cup all purpose flour (+1/4 cup for dusting)⠀
• 3 tsp baking powder⠀
• 1/2 tsp Himalayan salt⠀
• 1 tbs nori powder • 1/8 tsp turmeric • 300 ml vegan lager beer, cold⠀
• coconut oil/ grape seed oil for frying⠀
? ? ⠀
1. Peel your eggplant/ aubergine, cut in half, and soak in water with lemon slices for about 10 minutes.⠀
2. Combine 1 cup of plain flour, salt, turmeric powder, nori powder in a bowl before adding cold lager and mix well. ⠀
3. Remove aubergine from water, transfer to a Ziploc bag and add plain flour and shake until fully coated.⠀
4. Spoon the cold batter over your flour-coated aubergine on all sides. ⠀
5. Heat coconut oil in a nonstick pan until the temperature reaches 375 and gently drop aubergine and fry on both sides on medium- medium low heat until golden brown. Drain the excess oil for a few minutes on a cooling rack before plating. ⠀
6. Serve with mushy peas, a lemon slice, and chips. ⠀
7. Indulge. ?❤




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