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Marinated Aubergine and Pear Sandwich

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Balancing the savoury marinade of the aubergine with the sweetness of the pear, this dish takes under 15 minutes, since it has all of the flavour of the marinating process without the time outlay. Serves 2.

Ingredients

For the Marinade

2 tbsp soy sauce or tamari
2 tbsp suitable-for-vegans BBQ sauce
2 tsp maple syrup
1 tsp onion granules
1 tsp smoked paprika

For everything else

1 aubergine/eggplant sliced into 1/8-1/4 inch slices
1 long sweet pointed pepper, sliced into strips
1 large handful greens (I used spinach and baby kale)
1/2 red onion, sliced
1 pear, sliced
1 suitable-for-vegans wholegrain demi baguette

Directions

1. Mix the marinade in a shallow bowl.
2. Heat a frying pan to medium low, and fill the bottom with a thin layer of water (or vegetable broth, if desired)–just enough to cover. Place the aubergine slices into the water and allow to soften–about 5 minutes.
3. Meanwhile, heat a health grill or a griddle pan to high. Chargrill the peppers until lightly blackened in spots and slightly softened. Remove when done, and transfer to a plate–they don’t need to be kept warm.
4. Transfer the aubergine slices to the marinade, toss, and then lift out with a slotted spoon, allowing the excess marinade to drip off. Add to the griddle pan and allow to cook enough to pick up some colour.
5. Halve the demi baguette. Fill with the vegetables, as desired, and enjoy.

Tempeh au Poivre

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A rich and decadently-flavoured dinner that takes just 30 minutes to prepare, including marinating time, this tempeh au poivre is best accompanied by roasted vegetables and potatoes, or steamed greens and French fries. It serves 2.

Ingredients

1 block tempeh (approx. 250g), halved

For the Marinade

1/4 cup soy sauce
1/4 cup water
2 tsp smoked paprika
1 tsp onion granules
1/2 tsp garlic powder
1/2 tsp dill

For the Sauce

1 1/2 cups soy (or other all-plant) milk (1/4 cup set aside)
2 heaped tsp suitable-for-vegan Dijon mustard
2 tbsp crushed peppercorns
2 tbsp soy sauce
1 tbsp balsamic vinegar
1 tbsp cornflour

Method

1. Steam the tempeh for 5 minutes.
2. Meanwhile, make the marinade by mixing all the ingredients in a shallow bowl.
3. Place the tempeh into the marinade and turn to coat. Leave to marinate for 15 minutes while you make the sauce. Meanwhile, preheat a griddle pan or health grill to high, or a regular frying pan to medium.
4. Mix 1 1/4 cup soy milk, mustard, peppercorns, soy sauce, and balsamic vinegar. Bring to a simmer, whisking. Mix the cornflour into the remaining 1/4 cup soy milk. Add this paste to the sauce, whisking all the time. Allow to thicken, and turn off the heat while you cook the tempeh.
5. Fry the tempeh 3-5 minutes each side until golden and heated through. Serve with the sauce.

Japanese Marinated Tofu

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This budget meal is perfect with noodles or rice and stir-fried vegetables as an accompaniment. There is an air fryer option available. Serves 4.

Ingredients

1 block extra-firm tofu (approximately 350g), drained and pressed
2 tbsp dark soy sauce
4 tsp maple syrup
1/4 tsp shichimi togarashi, or Japanese seven-spice spice mix
1 tsp ground ginger
1 tsp garlic powder
2 tsp rice vinegar

Method, Oven Option

1. Preheat the oven to 170C. Line a baking tray with parchment or a silicone sheet. Cube the tofu, and arrange it on a single layer on the tray.
2. Bake for 20 minutes, turning once.
3. While tofu is baking, mix the rest of the ingredients for marinade.
4. Remove the tofu from the oven and combine with marinade in a shallow dish. Toss to coat well. Leave for 10 minutes at least, and increase the oven temperature to 190C.
5. Remove the tofu from the marinade, return to baking tray, and bake for 5-10 minutes more until sauce has caramelized.

Method, Air Fryer Option

1. Preheat the air fryer to 160C. Cube the tofu, and arrange it in the pan. Bake for 8 minutes, turning once.
3. While tofu is frying, mix the rest of the ingredients for marinade.
4. Remove the tofu from the oven and combine with marinade in a shallow dish. Toss to coat well. Leave for 10 minutes at least, and increase the air fryer temperature to 180C.
5. Remove the tofu from the marinade, return to pan, and bake for 4 minutes more.