With our first event of 2017, Vevolution Topics: Vegan Food Innovation is just under two weeks away (7th February). There are still limited £10 tickets available and we're getting excited. To help get you in the mood for some food innovation inspiration over the coming days we are going to be bringing you interviews, recipes and stories from some of our favourite vegan food innovators.
Today we're excited to share with you a recipe from Ava Szajna-Hopgood also known as Guac and Roll. Recipes from her blog have been featured on Debrief, The Metro, Munchies. And at Vevolution we think she does a fantastic job of showing how creative and delicious vegan food is.
To celebrate January being Veganuary Ava has just released her Guac Kitchen Recipes packs. They are filled with 31 amazing recipes to give you lot's of great ideas and recipes to try with friends throughout 2017.
A limited number of the recipe packs are left and available from the Guac and Roll Etsy store.
Vegan gluten free Bhel Puri Bowls
by Ava Szajna-Hopgood
Guac and Roll
When you’re in the mood for something spicy, but not quite feeling a hefty curry, these bhel puri bowls are just the ticket. Serve smaller portions of these as a light, colourful starter, or a larger bowl as a main course, with homemade onion bhajis or crushed pani puris if you can find them.
The mix of crunchy, salty sev, sweet mango and creamy chickpeas is like nothing else you’ll find in English cuisine, and I love how different each mouthful is, depending on if you hit a pocket of herb yoghurt, pomegranate seeds or sweet potatoes.
Look out for sev in the snack section at larger supermarkets. It’s like a smaller bombay mix, with puffed rice, little crisp shreds and peanuts. You can also crush mini poppadom crisps in for a similar effect.
Ingredients - Makes four portions
- For the bhel
3 sweet potatoes, peeled and cut into small cubes
1 tsp chaat masala or your favourite curry powder
Salt and pepper
400g tin chickpeas, rinsed
200g cherry tomatoes, quartered
1 cucumber, cubed
2 carrots, shredded or grated
Handful of lettuce, shredded
1 ripe mango, peeled and finely chopped into cubes
¼ red cabbage, shredded
1 red onion, very finely chopped
100ml vegan yoghurt or vegan cream
100g sev mamra or Indian snack-style crisp
Seeds from 1 small pomegranate
Lime wedges and coriander and mint leaves for garnishing
- For the herb yoghurt
Large handful fresh mint leaves
Large handful fresh coriander leaves, plus extra to serve
Juice 1 lime
½ onion, peeled
1 tsp cumin seeds, lightly toasted and ground (see tips)
1 tsp chaat masala
1 tsp soft brown sugar
100ml vegan yoghurt or soy cream
Salt and pepper
- Preheat the oven to 200°C. Prepare the sweet potatoes, then sprinkle the chaat masala or curry powder over an oven tray with a good dousing of sunflower oil, salt and pepper. Roast for around 20 minutes to 30 minutes, being careful not to let the chunks burn.
- Meanwhile, prepare the herb yoghurt. Blend all the ingredients in a food processor until smooth. Check for seasoning- you may need more sugar, lime juice, or a little more salt and pepper. You’re looking for a real tangy, zingy flavour to offset the salty roast sweet potatoes and chickpeas.
- Once the sweet potatoes are ready, and all your other fruit and vegetables are prepared, you can start layering up! Start with a handful of chickpeas, then add some sweet potatoes, mango, red cabbage, cucumber, carrot, lettuce, tomatoes, onion, some of the herb yoghurt, sev mamra, pomegranate seeds, coriander or mint leaves, and a little more vegan cream or yoghurt. Serve straight away.