150/200g of flour (in my recipe I use a gluten free option of cassava flour).
Seasoning of your choice (in my recipe I use lemon, pepper and smoked paprika).
1/2 cup of almond milk
1/2 cup of flour
Salt and pepper (to taste)
Panko bread crumbs 100g
Okra 4 pcs
Sweet potato 2 slices
Vegetable Oil 400ml (to use for deep frying)
Portobello mushrooms 1pc
Green asparagus 3 pcs
Coconut cream 100g
Oyster mushroom 3pcs
Okra 3 pcs
Soya sauce 1 tablespoon
Orange bell pepper 2 slices
Cherry tomato (3 cut in two)
Coriander 5g or a bunch
Mix the ripe plantain with flour and seasonings into a food processor. Let it form a dough, then after adding a little bit of flour, work it with your hands nad let it sit for an hour.
Cut the sweet potato into half-moon shapes.
In a pan saute the portobello mushroom and asparagus, then blend it well together with coconut cream and parsley and seasoning.
Mix the almond milk flour and seasoning to create the batter for the tempura, then pass the rest of the okra and half-moon cut sweet potato into the batter, and then the seasoned panko.
Let it rest for a few minutes before you put them to deep fry in a hot pan and fry them for 2/3 min.
Saute the oyster mushrooms and the rest of the okra with the soy sauce and rosemary in a pan. Cut the fresh bell pepper and cherry tomato into slices.
Finally, cut a bit of plantain dough to form a flatbread with your hand, or pasta maker or rolling pin. Then heat it in a hot pan with no oil. Let it cook on both sides. Then it’s time to serve. Et voila, bon appetit!
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