Give these classic dishes a vegan spin

Tartare, ceviche and burgers can be made vegan - full recipes here

Vurger
Serves: 4
Prep time: 40 mins
Cook time: 15 mins
Chill time: 6 hrs
Ingredients
For the patty:
590 gm canned black beans, drained (reserve the liquid)
200 gm onion, diced
Oil, to sauté (optional)
150 gm carrot,
shredded
30 gm cornmeal?
7 gm parsley, finely chopped
To assemble:
4 pc vegan burger bun
60 gm vegan mayo
4 tomato slices
1 gm dulse seaweed
Method
In a high-speed blender or food processor, blend 400 gm of the black beans using the reserved liquid (do not add too much liquid, as you want to achieve a dry purée).
Sauté the onion until transparent in oil of choice (or use a non-stick pan for oil-free cooking). Add carrot and cook till soft and no traces of liquid can be found in the mix. ?
Place the beans purée in a mixing bowl; add the carrot-onion mixture, along with the rest of the ingredients and combine well until you get a homogeneous mix. Add salt and pepper to taste.
Place in the freezer until mixture can be easily handled to form patties (about 2-3 hours).
Split the mixture into four portions and form patties according to the diameter of the vegan bun. Wrap in cling film and freeze for 3 hours. ?
To assemble, cook the vegan patties in a non-stick pan until it browns. Deep-fry the seaweed and drain excess oil on absorbent paper. Warm the bun, dress with mayo and assemble the burger.
Jicama Hibiscus Flower Tacos
Serves: 4-5
Prep time: 30 mins
Cook time: 5 mins


Ingredients
For the filling:
80 gm dry hibiscus flower
110 gm tomato, diced, deseeded
7 gm coriander, finely chopped
22 gm onion, diced
1 gm green chilli (or as desired)
5 ml lime juice, freshly squeezed
2 gm sea salt
5 ml extra virgin olive oil
160 gm pineapple, diced
120 gm mango, diced
8 gm coriander, finely chopped
80 gm avocado, sliced
16 pc jicama tortillas (avl at Tribeca)
Method
Hydrate the hibiscus flower in 3 litres of boiling water and cook for 20 minutes. Cool and strain, reserving the cooking liquid.
Mix the tomato, coriander, onion, green chilli, lime, sea salt and extra virgin oil. Set aside.
Warm up the tortillas in a steamer.
Sauté the pineapple and hibiscus flower, and add mango to finish.
Assemble the tacos, finishing with coriander, and a slice of avocado.
Mushroom Ceviche
Serves: 2
Prep time: 1 hr
For the marinade:


Ingredients
50 ml lime juice, freshly squeezed
50 ml orange juice, freshly squeezed
30 gm Miso shiru paste
For the ceviche:
250 gm button mushroom, sliced into fillets
110 gm tomato, diced, deseeded
7 gm coriander, finely chopped
22 gm onion, diced
1 gm green chilli (or as desired)
5 ml lime juice, freshly squeezed
2 gm sea salt?
5 ml extra virgin olive oil
170 gm corn tortillas, cut into eight
Method
Mix the ingredients of the marinade and place the mushroom fillets in it; let it rest for at least 30 minutes. ?
Make a Pico de Gallo by mixing together the rest of the ingredients, except the corn tortillas. ?
Deep-fry the tortillas and season with salt as soon as they're out of the fryer. ?
Mix the Pico de Gallo with the marinated mushrooms. ?
Serve in a cold plate with tortilla chips on the side.
Cauliflower Buffalo Poppers
Serves: 2
Prep time: 30 mins
Cook time: 5 mins


Ingredients
For the batter:
100 gm rice flour
1 egg
200 ml sparkling water?
Salt and pepper to taste
For the poppers:
150 gm cauliflower fleurettes, steamed
150 ml red hot sauce
80 gm celery sticks
100 ml blue cheese dressing
Method
Mix all the batter ingredients together. ?
Dip the cauliflower fleurettes in the batter and deep-fry in oil at 180°C.
Drain and pat dry to remove excess oil.
Toss the fleurettes with the red hot sauce in a bowl. ?
Serve with the rest of the ingredients.
Carrot Tartare
Serves: 1
Prep time: 20 mins
Ingredients
300 gm carrot, peeled with no tips
400 ml water
10 gm shallot, finely diced
5 gm capers, finely chopped
10 gm pickles, chopped?
2 gm parsley, finely chopped
1 vegan egg yolk
For the dressing:
2 gm mustard powder
10 ml vegan Worcestershire sauce
3 ml gluten-free soy sauce
10 ml extra virgin olive oil
Method
Cook the carrots in boiling water until a fork pierces through easily; do not overcook. Place the carrots in an ice bath and pass them through a food mill or grate them in a shredder. ?
Prepare the dressing by mixing all the ingredients together until you achieve a homogeneous mix.
Mix all the ingredients, use a mould to achieve the desired shape, and garnish with the vegan egg yolk.
Serve immediately.
Blueberry Cheesecake
Makes: 12 portions
Prep time: 30 mins
Rest time: 6 hrs


Ingredients
For the base:
25 gm coconut dried chips?
60 gm almond powder?
25 gm cashews, soaked in lukewarm water for at least 3 hours
100 gm dates, pitted?
1 gm Himalayan pink salt
1 vanilla bean (only seeds)
30 gm coconut oil
For the filling:
370 gm cashew nuts, soaked in lukewarm water for at least 3 hours
1 vanilla bean (only seeds)
250 ml coconut cream, unsweetened
2 gm Himalayan pink salt
45 ml maple syrup
45 gm agave syrup
70 ml lemon juice, freshly squeezed
300 gm coconut oil?
225 gm frozen blueberries
Method
For the base: place all the ingredients, except the coconut oil, in a food processor and blend until you get a sandy mixture, then add the coconut oil (do not let the mixture overheat). ?
Using a detachable ring mould, place the base over baking paper and spread the mix thinly. ?
For the filling: in a food processor or high-speed blender, mix all the ingredients except the coconut oil and blueberries. Process until you have a smooth paste, then add the coconut oil and blend until fully incorporated. ?
Pour half the mixture into the mould lined with baking paper on the sides. ?
Blend half the blueberries into the other half of the cashew cream mixture, until you get a homogeneous mix. Combine the blueberries cream with the rest of the frozen blueberries. ?
Pour the blueberries mix into the mould in an uneven fashion. Use a knife to marble the mix, taking care not to overmix.
Refrigerate for at least 6 hours, then remove and cut with a knife passed though boiling water. Serve.