April 23, 2024


Free For All Food

3 Delightful Vegan Recipes Courtesy Of London’s Most Exciting Plant-Based Cafe

Fried Aubergine, Zhoug & Day Syrup

Serves 4


  • 2 aubergines
  • 1 tbsp Maldon salt
  • 3 cloves of garlic
  • 3 environmentally friendly chillis
  • 1 bunch of coriander
  • 300ml rapeseed oil
  • 25ml lemon juice
  • 1 tbsp Hawaij spice
  • ½ tsp desk salt
  • 50ml date syrup


Minimize the aubergines into 2cm discs and toss in a bowl with the Maldon salt. Leave for 45 minutes, until finally the liquid has been drawn out.

In the meantime, make your zhoug by pulsing the garlic and chilli alongside one another in a blender. Approximately chop the coriander and incorporate to the mixture. Pour the rapeseed oil into the blender in two levels, pulsing throughout – until the sauce is put together but not completely emulsified. Period with the lemon, Hawaij spice, and salt.

Rinse the aubergines and squeeze out any remaining moisture. Warmth 3 inches of vegetable oil in a pan and deep fry in batches till golden. Transfer to a serving plate, and drizzle with the zhoug and day syrup.

Pumpkin Tirshy

Serves 4


  • 1 Delica pumpkin
  • 2 tbsp olive oil
  • 1 tbsp coriander seeds, coarsely ground
  • 1 tbsp cumin seeds, coarsely floor
  • 1 tbsp treated lemon paste
  • 2 tbsp rose harissa
  • 200ml water
  • 100g coriander, finely chopped
  • Salt and pepper


Pre-warmth the oven to 180 degrees Celsius. Reduce the pumpkin into 8 wedges, take away the seeds and toss with the olive oil and a minor salt and pepper. Unfold on a lined baking tray, and roast for 30 minutes or until eventually golden. (A knife should go effortlessly via the flesh.) Allow for to interesting a minor before peeling off the skin and discarding, then transfer the flesh to a blender. Add the remaining substances (except the coriander) to the blender alongside with a teaspoon of salt. Blend until finally blended. Stir through the coriander. Observe, this mezze is charming topped with finely chopped olives.

Falafel with Tahini

Will make approximately 12 falafel


  • 125g dry chickpeas, soaked right away
  • 125g peeled onion, approximately chopped
  • 1 clove of garlic
  • 10g red chilli, around chopped
  • 30g parsley, stalks eliminated and about chopped
  • 75g coriander, about chopped
  • 11g falafel spice mix (offered from Farmdrop)
  • 1 tsp desk salt
  • 8g baking powder


Area all of the substances in a blender. Mix right until you have a reasonably fine mix – it should really have the texture of couscous. Incorporate a minor h2o to bind if essential. Variety the combine into 35g balls. Heat 3 inches of vegetable oil in a saucepan to 180 levels Celsius. If you really do not have a thermometer, you can convey to when the oil is very hot more than enough by dropping in a very little pinch of the combine – if it sizzles, you are all set to fry. Deep fry the balls in compact batches till golden brown, around 2 to 3 minutes. Serve although hot.

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