Vegan chef and Compass Ireland brand ambassador Holly White is sharing some sensational vegan recipes.
Ingredients
- 2 Aubergines
Miso Sauce
- 1 tablespoon of tamari
- 2 tablespoons miso paste
- 2 tablespoons mirin
- 1 tablespoon of maple syrup.
- Olive oil for frying
Truffle Mash:
Serves 4
- 600g white potatoes, diced
- 1 garlic clove, left whole
- 2 garlic cloves, minced
- 250ml unsweetened plant-based milk
- 1 tablespoon nutritional yeast
- 3 tablespoons truffle-infused oil, plus extra for drizzling
- Sea salt and freshly ground black pepper
Beetroot and tarragon jus:
- 600g sliced beetroots
- 300g sliced shallots
- 3-4 sprigs of tarragon
- 500 ml vegan stock
- Salt and pepper to season
- Olive oil
Method
Miso Sauce:
- Combine all the miso sauce ingredients together and set aside.
- Score the aubergines without piercing the skin and sear in a pan flesh side down for 4-5 minutes in olive oil before roasting in the oven for 20 minutes at 180*.
- Remove and pour over the sauce and return to the oven for a further 20 minutes.
Truffle Mash:
- Peel and steam or boil the potatoes with the whole garlic clove for about 20 minutes, until soft. Transfer the potatoes to a blender or mash them in the pot by hand.
- Add the minced garlic, milk, nutritional yeast and oil and blend or mash together. If you're using a blender, don't over-blend and use the plunger to ensure all the ingredients are mixed together.
- Season to taste with salt and pepper. Transfer the mashed potatoes into a warmed serving bowl. Drizzle with a little more truffle oil.
Beetroot and tarragon jus:
- Roast the beetroot, tarragon and shallots in olive oil until caramelised and cooked through.
- Add to a blender with the stock and puree. Strain through a sieve. Add a little more water or cook off some of the liquid depending on the consistency required.
- Serve a portion of the mash with the roasted aubergine. Top with beetroot jus and serve with crispy fried Kale
