3 tasty vegan ‘fakeaway’ recipes for a truly delicious weekend feast

Mushroom Brisket Sandwiches

Credit: Richard Makin

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3 tasty vegan ‘fakeaway’ recipes for a truly delicious weekend feast

By Lauren Geall

2 years ago

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8 min read

Impress your friends with these ever-so-easy vegan recipes from Richard Makin’s new cookbook.


There are times when dinner on a Saturday night calls for something extra special. It doesn’t need to be made from the most expensive ingredients or be the result of hours spent in the kitchen. But what it does need to be is seriously tasty.

Luckily for us, many of the recipes on offer in Richard Makin’s new cookbook, Anything You Can Cook, I Can Cook Vegan, tick all those boxes.

Crammed full of simple but creative vegan recipes ranging from mac and cheese to an English fry-up, the book brings together a range of tips and techniques to help vegan chefs bring new flavours into their repertoire. Each of the recipes is ranked by difficulty, too, so you can pick something that suits you perfectly. 

Anything You Can Cook I Can Cook Vegan Book Cover

Credit: Richard Makin/Bloomsbury

If one thing’s for sure, Anything You Can Cook, I Can Cook Vegan is a reminder that vegan cooking doesn’t have to be pared back; in fact, it’s possible to create dishes that are just as exciting and delicious as their non-plant-based counterparts.

To give you a taste of Makin’s creative recipes, we’re bringing you three ‘fakeaway’ recipes that are perfect for a weekend feast. Keep reading to check them out. 


Mushroom brisket sandwiches

Mushroom Brisket Sandwiches

Credit: Richard Makin

Makin says: “Did you hear that? It was the sound of every barbecue pit master in America collectively having a little cry over this utterly irresistible sandwich. They’re upset because it’s made out of mushrooms and they’re a bit scared of change. 

“But don’t worry, a single bite of this big boy will cheer them right up. It’s smoky, meaty and packs an umami punch like a brisket sandwich should. If that doesn’t put a smile on everybody’s face, I don’t know what will.”

Serves 1

Ingredients

For the mushroom brisket

  • 350g (around 4 large) king oyster mushrooms
  • 3 tbsp vegetable oil
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp English mustard powder
  • Pinch of cayenne pepper
  • 1 tsp vegan beef bouillon powder
  • 1 tsp light brown sugar
  • Sea salt flakes and freshly ground black pepper

For the slaw

  • 50g shredded red cabbage
  • 50g shredded white cabbage
  • 1 tsp lemon juice
  • 3 tbsp Ten-Second Mayo or store-bought vegan mayo

For the sandwiches

  • 2 large white sandwich buns
  • 2 tbsp soft vegan butter
  • 6 gherkin slices
  • 60ml Gochujang Barbecue Sauce (see recipe below) or store-bought vegan barbecue sauce
  • ½ onion, sliced in rings

Method

To make the brisket, place the king oyster mushrooms in a large bowl and add 2 tbsp of the vegetable oil. Massage it into the mushrooms carefully, making sure they’re all evenly coated. 

In a small bowl, whisk together the spices, bouillon, brown sugar, 1 tsp salt and ½ tsp pepper. Sprinkle over the mushrooms and gently rub it in.

Place a large cast-iron frying pan over a medium heat and add the remaining 1 tbsp oil. Once the pan is very hot, add the mushrooms side by side and sprinkle with more sea salt flakes.

Using a heavy-based saucepan or a pan lid, press down on the mushrooms until they sizzle. Keep the mushrooms pressed for two minutes until their juices start to be released. Remove the press and flip the mushrooms. Repeat the process to press the second side.

Flip the mushrooms again and reduce the heat to medium-low. Stop pressing the mushrooms and cook them for a further 5–8 minutes on each side.

Use a fork to check that the stalks of the mushrooms are soft and fully cooked through. If they’re not, press the mushrooms again and cook for a further few minutes.

Once fully cooked and charred on both sides, remove the mushrooms from the pan. Use two forks to shred the mushrooms, then return them to the frying pan (off the heat) to keep warm.

In a small bowl, combine the slaw ingredients, add a pinch of salt and mix well.

To make the sandwiches, slice the buns and butter both sides, then divide the slaw and gherkins.

Ten-Second Mayo

Makes about 350g

Ingredients

  • 110ml soy milk
  • 235ml sunflower oil
  • 3 tsp rice vinegar
  • ¼ tsp Dijon mustard
  • 1 tbsp cold-pressed rapeseed oil
  • Fine sea salt

Place all the ingredients in a cup or small bowl with 1 tsp salt. Blend with an immersion blender until thick and creamy.

Transfer to a clean jar and store in the fridge for up to one week, or use straight away.

Vegan Butter

Makes about 350g

Ingredients

  • 125ml soy milk
  • 180g deodorised coconut oil (aka refined coconut oil), melted
  • 1 tsp lemon juice
  • 2 tbsp white miso juice 
  • 1 tsp sunflower lecithin
  • Sea salt flakes

Blend all the ingredients together with ½ tsp salt in a high-speed blender until thick and smooth.

Pour into a butter mould or empty margarine tub, cover and refrigerate for eight hours.

To store, transfer the butter to an airtight container and refrigerate for up to one week.

Gochujang Barbecue Sauce

Makes about 150mg

Ingredients

  • 3 tbsp gochujang
  • 2 tbsp dark soy sauce
  • 2 tbsp liquid smoke
  • 5 tbsp tomato ketchup
  • 1 tsp garlic powder
  • 2 tbsp maple syrup, or agave syrup

Method

Place all the ingredients in a small saucepan and bring to a simmer.

Simmer for 4-5 minutes, then remove from the heat and allow to cool.

Transfer to a clean jar and store in the fridge for up to three weeks, or use straight away.


Pho in a flash

Pho In A Flash

Credit: Richard Makin

Makin says: “A few minutes of prep for a whole lot of pleasure! This is my almost instant take on the Vietnamese noodle soup and it’s a total slurp-fest; you just need to add boiling water. In seconds you’ll have a spiced broth with fresh aromatic herbs and veggies. 

“Call your boss into the break room and tell them to watch you prepare it in literally minutes; if they don’t immediately give you employee of the month for this innovation, it’s time to walk. You’re a lunch-break genius and you deserve to be applauded!”

Serves 1

Ingredients

  • 1 small carrot
  • 3 slices of tofu, or 25g soy chunks
  • 100g fine rice noodles (not egg noodles!)
  • 1 tsp onion powder
  • 1 cinnamon stick, snapped
  • 1 star anise
  • ¼ tsp Chinese 5 spice
  • ½ tsp light brown sugar
  • 2½ tsp vegan bouillon powder
  • 25g beansprouts
  • 1 red chilli, sliced
  • 4 mint sprigs
  • 4 coriander sprigs
  • 4 basil sprigs
  • ½ lime, sliced

Method

Use a veggie peeler or julienne peeler to shave the carrot into either wide ribbons or thin strips. Put them into a large heatproof jar (if you can find one that is around 700ml in volume, that would be perfect).

Heat a dry non-stick frying pan or cast-iron skillet over a medium heat and add the slices of tofu, if using. Cook for 3–5 minutes on each side or until lightly grilled. Remove from the pan and allow to cool, before adding to the jar.

Put the remaining ingredients into the jar, in layers, with the soy chunks, if using, and place the chilli, herbs and lime slices on top, then seal tightly. Keep refrigerated until lunchtime.

To serve, remove the lid and take out the chilli, herbs and lime slices. Boil a kettle and pour 600ml boiling water into the jar.

Cover loosely with the lid and leave for 5 minutes, then remove the lid and stir well. Put the lid back on and leave for a further 2 minutes.

Transfer the pho to a bowl and top with the chilli, herbs and lime slices. Or return those straight to the jar and eat it out of that.


Tempeh nuggies

Tempeh Nuggies

Credit: Richard Makin

Makin says: “Can I tempeh you to try a nugget? Wait no that was rubbish, let me try again. Don’t lose your tempeh over how delicious these nuggies are. Scrap that. Get ready to share these nuggies with your contempehraries. Ugh! How are these getting worse? 

“Look, I’m not good at Dad jokes but I know my nuggies, and these are top tier. Go on, give in to tempehtion… Oh, I give up!”

Makes about 12

Ingredients

  • 100g cornflour
  • 200ml soy milk
  • 2 tsp lemon juice
  • 80g panko breadcrumbs
  • 2 tbsp vegetable oil
  • 1 tsp smoked paprika
  • Pinch of ground turmeric
  • ½ tsp garlic powder
  • ¼ tsp dried oregano
  • 400g tempeh, chopped into 2.5cm nuggets
  • Sea salt flakes and freshly ground black pepper
  • Gochujang barbecue sauce, or tomato ketchup, to serve

Method

Preheat the oven to 180°C fan and line a baking tray with baking parchment.

Take three bowls. Put the cornflour in bowl one. In bowl two place the soy milk, add the lemon juice and whisk well. The milk should thicken quickly. In bowl three place the panko, vegetable oil, spices and herbs, 1 tsp salt and ¼ tsp pepper, stirring well to distribute everything evenly.

Place a nugget of tempeh into the cornflour. Using one hand, make sure the nugget is completely coated. Tap the nugget on the side of the bowl to remove any excess cornflour.

Transfer the nugget to the soy milk mixture. Using the other hand, make sure the nugget is coated. Remove and allow the excess liquid to drip back into the bowl. Place the coated nugget back into the cornflour.

Using the first hand, coat the nugget in cornflour again and then back into the soy milk mixture so that the nugget has two layers of cornflour and two layers of soy milk mixture.

Drop the coated nugget into the breadcrumbs and toss the bowl to make sure the nugget is completely coated. Remove from the breadcrumbs with a fork and place on the baking sheet.

Repeat the process with the remaining tempeh nuggets until they’re all completely coated and arranged on the baking sheet. You can do the coating process 2-3 nuggets at a time, if you’re in a rush.

Bake for a total of 35 minutes, flipping after 20 minutes.

Serve hot with gochujang barbecue sauce, tomato ketchup or your favourite dip.

Anything You Can Cook, I Can Cook Vegan by Richard Makin (£25, Bloomsbury) is out now

Images: Richard Makin

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