MEAT-FREE MARVELS
We’re all trying to introduce a more plant-based diet into our lives. These delectable bakes make vegetables the main event, and will get the whole family on board.
Five veggie bakes you have to make
BROCCOLI AU GRATIN
SERVES 6
PREP + COOKING TIME: 45 min
• 120g butter
• ¼ cup (35g) plain flour
• 2 cups (500ml) milk
• 195g grated vegetarian Gruyère cheese
• 1 tbsp white miso paste
• 1kg broccoli
• 1½ cups (115g) panko breadcrumbs
• 1/3 cup (40g) natural flaked almonds
• 1 tsp shichimi togarashi (see Notes)
1. Preheat the oven to 200°C/180°C fan.
2. Melt half the butter in a heavy-based saucepan over medium heat; stir in the flour. Cook, stirring, until the mixture bubbles. Gradually stir in the milk; stir for 4 minutes or until the mixture boils and thickens. Remove from the heat; stir in half the cheese and the miso. Season to taste.
3. Cut the broccoli crossways into 1.5cmthick slices. Bring a large saucepan of water to the boil; cook the broccoli for 2 minutes. Drain well.
4. Place the breadcrumbs, almonds, remaining melted butter, remaining cheese and the shichimi togarashi in a small bowl; mix to combine. Season.
5. Arrange the broccoli in a 25cm x 15cm ovenproof dish; pour over the sauce. Sprinkle with the breadcrumb mixture; bake for 25 minutes or until browned. Season and serve.
MUSHROOM & THREE-CHEESE NO-KNEAD PIZZA
SERVES 4
PREP + COOKING TIME: 40 min
• 2 tbsp extra-virgin olive oil
• 450g mixed mushrooms, halved if large
• 2 tbsp dry sherry
• 2 tbsp thyme leaves
• 2 cloves garlic, crushed
• 1½ cups (225g) self-raising flour
• ½ tsp fine sea salt
• 1 cup (280g) Greek-style yoghurt
• ½ cup (130g) tomato pasta sauce
• 200g fresh ricotta (see Notes on opposite page)
• 120g buffalo mozzarella, torn (see Notes on opposite page)
• 100g halloumi, grated coarsely
FOR THE CRISP CAVOLO NERO
• 100g cavolo nero (black cabbage/kale), stalks removed, leaves torn
• 1 tbsp extra-virgin olive oil
• ½ tsp sea salt flakes
1. Preheat the oven to 220°C/200°C fan.
2. To make the cavolo nero: Add the ingredients to a bowl; rub the oil and salt into the leaves to soften slightly. Place in a single layer on a baking paper-lined oven tray. Bake, turning halfway through, for 10 minutes or until crisp.
3. Heat the oil in a large frying pan over high heat; cook the mushrooms, stirring, for 4 minutes or until golden. Add the sherry; cook until evaporated. Stir through the thyme and garlic. Season with salt and pepper.
4. Mix the flour, salt and yoghurt into a soft dough. Roll the dough out on a floured surface into a 34cm round. Place the dough on an oiled pizza tray; spread with the pasta sauce, then top with the cheeses and mushroom mixture; season.
5. Bake the pizza for 20 minutes or until the base is browned and crisp. Serve topped with cavolo nero.
CAULIFLOWER PARMIGIANA
SERVES 4
PREP + COOKING TIME: 1hr
• 1 small cauliflower (1kg), quartered
• 2½ cups (500g) puffed millet (see Notes)
• ½ cup (50g) walnuts
• ½ cup flat-leaf parsley leaves
• 250g halloumi, grated coarsely
• ¾ cup (115g) plain flour
• 4 eggs, beaten lightly
• ½ cup (125ml) extra-virgin olive oil
• 1x 400g jar arrabbiata pasta sauce
FOR THE BROCCOLI PESTO
• 250g broccoli, trimmed, cut into florets
• ½ cup firmly packed fresh basil leaves
• ½ cup (50g) walnuts, toasted
• 1/3 cup (80ml) extra-virgin olive oil
• 1 clove garlic, crushed
• ½ cup (40g) finely grated vegetarian Parmesan-style cheese
1. Preheat the oven to 180°C/160°C fan.
2. Bring a large saucepan of water to the boil; cook the cauliflower for 5 minutes or until just tender. Drain carefully, taking care to keep the quarters intact. Rinse under cold water, drain again and pat dry.
3. Pulse the millet, walnuts, parsley and half the halloumi in a food processor until just combined but still coarsely chopped.
4. Toss the cauliflower in seasoned flour to coat; shake to remove excess flour. Dip in egg, then toss in a crumb coating mixture.
5. Heat the oil in a deep pan. Cook the cauliflower in two batches (2 minutes per side) until golden; drain on paper towel.
6. Divide the cauliflower among 4 shallow 1½ cup (375ml) ovenproof dishes; spoon over the pasta sauce, then top with the remaining halloumi. Season. Bake for 20 minutes or until the cheese melts and turns golden.
7. To make the broccoli pesto:
Process the ingredients until smooth; season. (Makes 1¾ cups.)
8. Serve warm, topped with pesto and extra basil leaves, if you like.
FENNEL 'SHANK' PIES
SERVES 4
PREP + COOKING TIME: 2hr 15min
• 4 large fennel bulbs (2.2kg)
• 2 tbsp olive oil
• 1 large onion (200g), sliced thinly
• 2 carrots (360g), chopped finely
• ¼ medium celeriac (190g), chopped finely
• 4 cloves garlic, sliced thinly
• ¼ cup (70g) tomato paste
• 2 tbsp vegetarian Worcestershire sauce (see Notes on page 81)
• 2 tsp Dijon mustard
• 2 tbsp finely chopped thyme
• 2 tbsp finely chopped rosemary
• ½ cup (125ml) red wine
• 2 cups (500ml) vegetable stock
• 1x 400g tin diced tomatoes
• 400g tin cannellini beans, drained and rinsed
FOR THE CREAM CHEESE PASTRY
• 2 cups (300g) plain flour
• 1 tbsp thyme leaves
• 200g cold butter, chopped
• 100g cream cheese
• 2 tbsp cold water
1. Preheat the oven to 190°C/170°C fan.
2. Trim the tops of the fennel bulbs, leaving one of the centre stalks protruding.
3. Using a paring knife, remove the core from the base of each bulb by rotating the tip of the knife in a circular motion. Trim the base slightly, so that the bulb sits level.
4. Divide the fennel among
4 x 2½-cup (625ml) ceramic pie dishes. Roast for 40 minutes or until the fennel starts to soften.
5. To make the cream cheese pastry: Process the flour, thyme and a pinch of salt until combined. With the motor operating, add the butter and cream cheese. Add the water; process until the mixture forms a dough. Transfer the pastry to a floured work surface and form into a smooth ball. Divide into quarters; flatten each into a disc. Wrap each portion in clingwrap; refrigerate for 30 minutes.
6. Heat the oil in a heavy-based saucepan over medium heat. Cook the onion, carrot, celeriac and garlic, stirring occasionally, for 6 minutes or until starting to catch on the base of pan and caramelise. Add the tomato paste, sauce, mustard and herbs; cook, stirring, for 2 minutes or until dry and fragrant. Pour in the wine; cook, stirring, until reduced by half. Add the stock, tomatoes and beans; bring to the boil. Reduce the heat to low and cook for 15 minutes or until thickened. Season. Divide the bean mixture among the dishes, spooning it around the fennel.
7. Roll a portion of pastry out on a lightly floured surface until 4mm thick. Cut a 2cm hole in the centre. Lift the pastry over the bulb, positioning it so the stalk protrudes. Trim excess pastry from the edge and crimp the edges. Cover the stalks with foil to prevent burning. Repeat with the remaining pastry.
8. Bake the pies for 40 minutes or until a knife slides into the fennel easily and the pastry is crisp and golden. Season with salt; serve.
SWEET POTATO CANNELLONI
SERVES 6
PREP + COOKING TIME: 1hr 45min
• 3 medium orange sweet potatoes (1.2kg), unpeeled
• 500g fresh ricotta
• 1 egg, beaten lightly
• 2 spring onions, sliced thinly
• ¼ cup finely chopped flat-leaf parsley, plus extra to serve
• ¼ cup finely chopped chives
• 2 tbsp finely chopped thyme
• 2 cups (160g) finely grated vegetarian Parmesan-style cheese
• 150g sourdough, crust removed, torn into small pieces
• ¼ cup (40g) pine nuts
• ½ tsp ground nutmeg
• 4 cup (60ml) extra-virgin olive oil
1. Preheat the oven to 200°C/180°C fan.
2. Bake one sweet potato for 1 hour or until tender; cool. Reduce the oven temperature to 160°C/140°C fan.
3. Peel the remaining potatoes. Using a mandoline or V-slicer, cut the potatoes lengthways into 3mm-thick slices. Trim the slices into 6cm x 12cm rectangles; you will need 36 rectangles.
4. Bring a saucepan of water to the boil; season with salt. Add half the sweet potato slices, boil for 1-2 minutes or until softened. Remove with a slotted spoon; place on a tray to cool. Repeat with the remaining slices.
5. When cool enough to handle, remove the skin from the baked potato. Place the potato flesh in a processor with the ricotta; process until smooth. Transfer to a bowl. Stir in the egg, spring onion, herbs and half the Parmesan-style cheese. Season.
6. Grease a 4-litre (16-cup) shallow ovenproof dish, or two 2-litre (8-cup) shallow ovenproof dishes. Place 1 heaped tablespoon of the filling mixture at the short end of a potato slice; roll to enclose. Place seam-side down in the dish. Repeat with the remaining potato slices and filling mixture, until the dish is filled in a single layer.
7. Combine the sourdough, pine nuts and nutmeg in a bowl with the remaining cheese and 2 tablespoons of the oil. Sprinkle the mixture over the sweet potato cannelloni.
8. Bake for 15 minutes or until the top is golden and crunchy.
9. Serve the sweet potato cannelloni topped with extra parsley and drizzled with the remaining oil. ❖