‘Vegan With Bite’ cookbook: Recipes from apple and rum spiced fritters to Korean mung bean pancakes

Australian vegan chef Shannon Martinez breaks away from the mould of predictable meat and dairy free cooking

Apple and spiced rum fritters (Nikki To)

Apple and spiced rum fritters

If you like apple pie and mai tais, this is the dessert for you.

Serves 4-6

225g plain flour

2 tsp baking powder

2 tbsp brown sugar

½ tsp salt

1 tsp mixed spice

½ tsp ground ginger

½ tsp Vegg (vegan egg yolk, available to buy online)

1 tbsp No Egg (egg substitute, available to buy online)

3 tbsp cold water

170ml milk

40g butter, melted

1 tsp vanilla extract

3 large apples, peeled and cut into 1cm cubes

Vegetable oil, for shallow-frying salt flakes, for sprinkling

Glaze

250g icing sugar

2 tbsp spiced rum

2 tbsp milk

½ tsp mixed spice

1 tsp vanilla extract

Sift the flour and baking powder into a large mixing bowl and stir in the brown sugar, salt, mixed spice and ginger.

Grab a smaller bowl and whisk together the Vegg, No Egg and water. Add the milk, melted butter and vanilla and whisk to combine. Pour into the flour mixture and stir until just combined, then fold through the apple.

Pour oil into a large frying pan to a depth of 7cm and heat over a medium-high heat to about 170C, or until a cube of bread browns in 20 seconds. Using two spoons, drop heaped tablespoons of the mixture into the oil and fry for 3-4 minutes, turning often, until golden. Remove with a slotted spoon and drain on paper towel. Depending on the size of your pan you will probably have to cook them in a few batches.

To make the glaze, sift the icing sugar into a mixing bowl, then whisk in the remaining ingredients.

Line a tray or chopping board with baking paper and place a wire rack on top. While the fritters are still warm, dip them into the glaze and roll around to coat evenly. Place the fritters on the rack and allow the excess glaze to drip off. Finish with a small pinch of salt flakes and leave for 10 minutes for the glaze to set, then serve warm (or at least within 24 hours).

Korean mung bean pancakes

These pancakes are one of the easiest things you will ever make. At first, the recipe may sound complicated, or even a bit overly sophisticated, but nothing could be further from the truth. If you can knock together a plain pancake without setting the house on fire, you got this. Feel free to make the pancakes any size you like. The batter keeps well in the fridge for a few days, so only cook what you need when you need it.

Serves 4-6

200g dried whole mung beans, soaked for at least 6 hours or overnight

250ml cold water

150g rice flour

200g kimchi, chopped, plus extra to serve (optional)

3 spring onions, thinly sliced, plus extra to serve (optional)

2 tbsp grated ginger

2 garlic cloves, minced

100g soy bean sprouts or bean sprouts

1-2 tsp salt

Vegetable oil, for pan-frying

Vegan mayonnaise

Drain the mung beans and place in a blender or food processor with the cold water. Blend until smooth and creamy, then pour into a large bowl and add the remaining ingredients (except the mayo and oil). Season with black pepper, mix well, then leave to stand for 5 minutes.

Heat a splash of oil in a frying pan over a medium heat, add 2 tablespoons of the batter and smooth out to a thin pancake. Cook for 2 minutes, or until golden, then flip and cook the other side for another 2-3 minutes. Remove and cover to keep warm while you cook the remaining pancakes.

Serve with mayo, extra kimchi and extra spring onion, if desired, or just as they are.

Savoy cabbage and potato gratin

Sometimes, beige is the most delicious colour of all. This makes a fantastic side to roasts and more substantial dishes.

Serves 4-6

3 large potatoes, peeled and cut into 2cm cubes

1 bay leaf

2 tbsp extra-virgin olive oil

1 brown onion, thinly sliced

3 garlic cloves, minced

1½ tsp caraway seeds

3 garlic cloves, minced

1½ tsp caraway seeds

625ml oat milk

185g shredded vegan cheese

40g grated vegan parmesan (optional)

3 tbsp chopped tarragon white pepper

40g vegan butter

Preheat the oven to 200C. Place the potato cubes in a large saucepan, add the bay leaf and a huge pinch of salt, and cover with cold water. Bring to the boil over a high heat, then reduce the heat to medium and simmer for about 5 minutes, or until the potatoes have just begun to soften (you still want them to be a little firm). Drain the potatoes, discarding the bay leaf.

Heat the oil in a large frying pan over a medium heat, add the onion and cook for 3 minutes, or until soft and slightly golden. 

Add the garlic and caraway seeds and cook for another minute. Toss through the cabbage, then cook for a few minutes until softened. Scoop the cabbage mixture into a large mixing bowl, add the potatoes, milk, cheeses and tarragon and gently stir to combine. Season with salt and white pepper. Pour the mixture into a medium baking dish and dot with the butter.

Bake for 35-45 minutes, or until golden and bubbling. 

 ‘Vegan with Bite’ by Shannon Martinez (Hardie Grant, £16.99) Photography © Nikki To