Dinner
Vegan Kofte Wrap
Recipe by Sara Kiyo Popowa
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Patties made with black beans, sourdough bread, shiitake mushrooms and mild chilli. These moreish little ‘meatballs’ are baked, not fried and happen to be oil-free too. The dried mushrooms, tomato and chilli pepper gives loads of rustic flavour and the bread and mushrooms add a mince-like bite.
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- 1 can (240g) black beans, drained
- 100g dry sourdough bread
- 1 large shallot or small yellow onion
- 5 (20g) sundried tomatoes
- To taste fresh garlic (I used smoked)
- 10g dried shiitake or other dried mushroom
- Generous handful of coriander or parsley, stems included
- To taste mild, smoky chilli powder
- To taste salt
Simple spicy salsa
- 2 tomatoes
- 1/2 shallot or yellow onion
- 1/2 clove garlic
- 1 red hot chilli
‘Cheesy’ broad bean cream with preserved lemon
- 1 can broad beans
- Generous wedge preserved lemon
- 2 tbsp nutritional yeast
- 1 tbsp apple cider vinegar
- 3 tbsp extra virgin olive oil
- Generous pinch salt
Smooth tahini avocado
- 1 avocado
- Juice of 1 lime
- 2-3 tbsp tahini
- 4 tbsp water
- 1/2 clove garlic
- Small bunch fresh herbs (use leftovers from the patties)
- Generous pinch salt
Utensils
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Step 1
Start by making the wraps:
Heat your oven to around 180C (350F)
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Step 2
Roughly chop the bread and onion, halve the sun dried tomatoes and garlic cloves, break the dried mushrooms into pieces. Add everything to the food processor attachment of the Ninja along with the fresh herbs, chilli and salt. Process until you have a sticky, evenly crumbly mix. (I used the ‘puree’ function). You may have to scrape down the mix a few times with a spatula
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Step 3
Wet your hands and shape into small balls (3cm) and space them out on an oven tray. Bake for about 20 minutes until crisp and a little dry on the outside and soft and moist on the inside. Let cool then store in an airtight container in the fridge. Tastes great cold the next day or can be fried to reheat. Perfect for freezing, use within a month
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Step 4
To make the simple spicy salsa:
Roughly chop all ingredients then add to the food processor attachment of the Ninja. Pulse until you have a chunky but fine consistency
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Step 5
To make the ‘Cheesy’ broad bean cream with preserved lemon
Add everything to the blender attachment of the Ninja and blend until supersmooth (at least one minute)
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Step 6
For the smooth tahini avocado:
Add to the smoothie attachment of the Ninja, pulse then blend on low until creamy. Add more water if needed
