Chef Brain: Episode 5 Vegan vs. Vegan Recipes January 18, 2018

by Rebecca Down Eat
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    To celebrate Veganuary, this week’s episode of Chef Brain celebrates all things – you guessed it – vegan!

    This week our Head Chef Patrick Drake went head-to-head with Nicola Stransky, his old foe from our very first episode, to see who could create the most inventive vegan recipe with five mystery ingredients. One of these ingredients was tempeh, a traditional soy product originating from Indonesia and a hugely popular vegan staple. Never heard of it before? Neither had Patrick! Just wait until you hear what the judges thought of his final dish!

    Cooking against the clock, the two chefs developed recipes that can easily be made at home in under 30 minutes—the standard amount of time it takes to make one of the meals from a HelloFresh box. Fresh, light and packed with good-for-you ingredients, these recipes might be some of the best ones we’ve seen on Chef Brain yet!

    Patrick’s Kale, Tempeh, and Pear Salad with a Miso Sesame Dressing

    Ingredients:

    Dark chocolate

    Tempeh

    Kale, a big handful

    1 Pear

    Mixed Nuts, a handful

    2 tsp White miso paste

    Molasses

    2 tsps Mayonnaise

    60ml Rice Vinegar

    1 tsp Molasses

    2 tsp Mayonnaise

    2 tsp Sesame Oil

    Instructions:

    1. First off slice the tempeh and cook in olive oil on medium-low heat until crispy.
    2. To make the dressing. Mix 2 tsps white miso, 2 tsps sesame oil, 60ml rice wine vinegar, 1 tsp molasses, 2 tsps mayo and a pinch of salt. Shake in a jam jar.
    3. Place all of the kale leaves (once you’ve separated them from the stalks) into a bag and roll it using a rolling pin to soften it. Place the kale in a bowl of water to rinse it and then dry out on kitchen towel.
    4. Slice the pear micro thin lengthways.
    5. Toss the kale with the pear, the tempeh and the dressing. Top with the nuts and use a zester to grate over a bit of chocolate