Tempt a few tastebuds on Boxing Day with simple and flavoursome dishes that will perk everyone up
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EASY VEGAN FRIED 'EGGS'
By Maryanne Hall for Viva!'s Vegan Recipe Club (veganrecipeclub.org.uk) Serves 4 | Prep 10 mins | Cook 15 mins
FOR THE YOLKS
200g (1⅓ cups) carrots, squash or pumpkin, peeled and sliced or cut into 2cm (¾in) cubes 1 tbsp olive oil, plus extra for frying 2 tbsp nutritional yeast 2 tbsp cornflour (cornstarch) 1 tbsp unsweetened plant milk ½ tsp black salt (kala namak) ½ tsp regular salt ½ tsp turmeric
FOR THE WHITES
140ml (scant ⅔ cup) unsweetened plant milk 90g (⅔ cup) rice flour ½ tsp salt 1 tbsp water 1 tbsp olive oil
FOR THE YOLKS 1 Boil or steam the butternut squash, carrots or pumpkin until soft.
2 Thoroughly drain any excess water.
3 Place the steamed vegetables along with all the other yolk ingredients into a high-speed blender and blend until very smooth. The consistency needs to be thick and gloopy. Set aside until needed.
FOR THE WHITES 4 Using a medium-size bowl, whisk all the ingredients together until very smooth. Set aside until needed.
TO COOK 5 Using a large non-stick frying pan (with a lid), heat a little oil on medium then add 2 tbsp of the egg-white mixture. Fry for about 30 seconds.
6 Place 1 level tbsp of yolk mixture neatly into the centre of the white. Place the lid on the pan and cook for 2-3 minutes, but don’t flip. Remove with a spatula and cook the rest of the 'eggs' using the same method – you might need to add a little more oil to the pan.
7 After you’ve mastered the technique, you can then try cooking multiple eggs at the same time.
8 Serve the 'eggs' with any or all of the following: avocado, breakfast muffins, brown sauce, grilled tomatoes, shakshuka, toasted bagels and wilted spinach.
NUTRITIONAL INFO
Calories (per serving) 216 | Total fat 8.5g Saturates 1.2g | Salt 1.6g | Sugar 4.1g Carbohydrates 30.8g | Protein 5.6g
CREAM CHEESE AND SMOKED 'SALMON' BAGELS
By Maryanne Hall for Viva!'s Vegan Recipe Club (veganrecipeclub.org.uk) Serves 4 | Prep 10 mins plus marinating | Cook 5 mins
FOR THE SMOKED 'SALMON'
3 large carrots, peeled, sliced into thick ribbons using a vegetable peeler
FOR THE MARINADE
1 tsp white miso paste 4 tbsp neutral oil, such as rapeseed (canola) oil ¼ tsp salt 2 tsp syrup, such as maple or agave 1 tsp smoked paprika 1 tbsp lemon ju
