TO celebrate Veganuary, the Jewish Telegraph has teamed up with the
Jewish Vegetarian Society again to share interesting recipes for a
JVS is an international charity which spreads awareness of the benefits
of rejecting cruelty to animals and the extension of this to an
improved society where mankind is not cruel to fellow beings, both
human and animals.
It hosts special events, including talks, workshops, cookery demos
A selection of archived The Jewish Vegetarian magazines are available
for free download from jvs.org.uk
JVS runs a free community library and is an active member of the
Jewish Social Action Forum and the Animal Interfaith Alliance
* Details: 020 8455 0692.
For the base:
For the chocolate filling:
Grease and line the base of a 24cm tart tin.
To make the base, blitz the almonds in a food processor until
they resemble coarse sand. Add the dates, almond butter and coconut
oil and continue to blend until the mixture comes together as a
Press it into the base of the prepared tin, smooth it over carefully
and put it in the freezer while you make the chocolate filling.
In a small pan heat the almond milk with the cornflour, vanilla
and fresh ginger. By adding the ginger here you infuse the milk
with it, which spreads the flavour evenly through the filling.
Bring the milk to the boil, whisking occasionally to prevent the
cornflour from forming clumps and burning on the base of the pan.
As soon as the mixture comes to a boil and has slightly thickened,
take it off the heat.
Put the chocolate chips in a heatproof bowl with the coconut oil.
Pour the boiling milk mixture over the chocolate and leave to
stand for 2 minutes to melt the chocolate, then mix well into one
Pour the filling over the tart base and leave to chill in the
fridge overnight. Turn it out of the tin onto a plate just before
you are ready to serve it.
For the tofu bun:
For the edamame and matcha burger:
For the sweet chilli sauce:
Cut the block of tofu in half horizontally to form two slices
and cut a circular piece of tofu from each. In a bowl, mix the chilli
sauce, tamari and maple syrup. Place the tofu in the marinade, coat
with the sauce and leave while you prepare the edamame burger.
Finely chop or grate the garlic and ginger. Thinly slice the spring
onions. In a bowl, mash the edamame beans with a potato masher until
Heat a frying pan on a medium heat with 1 tsp of the sesame oil,
add the ginger, garlic and spring onion and cook for 3 minutes until
softened. Place this mix into a large bowl, then add the mashed
edamame beans, matcha powder, chickpea flour and sweet white miso
paste. Form the mix into a burger shape around 2cm thick.
Heat the same frying pan with 2 tsp sesame oil on a medium heat
and cook the burgers for 3-4 minutes each side until golden brown.
At the same time, in the same pan, cook the portobello mushroom
for 2-3 minutes each side until softened.
Heat a separate frying pan on a medium heat with 2 tsp sesame
oil and cook the tofu for 5 minutes each side, until turning golden.
Brush with the remaining marinade and sprinkle over most of white
sesame seeds. Peel the cucumber into long thin ribbons and place
in a bowl with vinegar. After 10 minutes, remove from the vinegar.
Julienne or spiralise the carrot and mix with the kimchi. Thinly
slice the radishes.
Mix the ingredients together for the sweet chilli sauce.
Assemble the burger — place a slice of tofu as the bun base, then
place the portobello mushroom on top, then the edamame patty, then
the kimchi carrot, then layer over the pickled cucumber and sliced
radishes. Drizzle over the sweet chilli sauce and sprinkle over
the black sesame seeds. Top with the tofu bun and the remaining
white sesame seeds.
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