Category: Vegan, Vegetarian
3 cylindrical kumara
4 coloured capsicums
2 red onions
20 field mushrooms
½ cup olive oil
2 tablespoons thyme leaves
¹⁄³ cup CHEF® Black Garlic Paste
1 tablespoons CHEF® Fermented Pepper Paste
1 tablespoons CHEF® Mushroom or Vegetable Liquid Concentrate
1 tablespoon honey squeeze of lemon juice
400g vegan mozzarella cheese
½ cup chickpea juice
1 teaspoon Dijon mustard
¼ cup cider vinegar
2 cups neutral oil
½ teaspoon sea salt
2-3 tablespoons CHEF® Black Garlic Paste
rocket leaves for 10
baby basil leaves for 10
splash of olive oil squeeze of lemon juice
Toasted seed mix
Slice the eggplant and kumara into ¼ inch rounds, slice the capsicum and zucchini into similar sized pieces, cut the red onion into rings and remove the centre stalk from the mushrooms.
Combine the olive oil, thyme leaves, CHEF® Black Garlic Paste, CHEF® Fermented Pepper Paste, CHEF® Mushroom Liquid Concentrate, lemon juice and honey and whisk to emulsify. Brush generously all over the vegetables, then chargrill or bake in batches until just tender.
Slice the vegan cheese and layer with the vegetables to make colourful stacks, securing with a metal skewer. Arrange on a lined baking tray and bake in a hot oven for 10-15 minutes until hot and the cheese is bubbling. Baste during cooking with remaining black garlic oil.
For the aioli, combine the chickpea juice, mustard and vinegar in a mini food processor or blender and blitz until well mixed. With the motor running slowly add the oil and blend until smooth and creamy. Add the CHEF® Black Garlic Paste and season well.
Toss the rocket and baby basil leaves with the lemon juice, and olive oil.
Plate the hot vegetable stacks and serve with the vegan aioli dressing and baby basil leaves. Sprinkle with toasted seeds and serve with rocket salad greens on the side.
This useful vegan CHEF® Black Garlic Paste aioli can be used for fries, dipping, canapes and finishing dishes
Make the stacks smaller and serve as a side dish
For other vegetarian options layer with tofu or tempeh