Cook with Kirly Sue

There are so many options when it comes to meat alternatives these days. Here in the UK, according to the Vegan Society: ‘In 2019, the UK meat alternative market was valued at $489.2 million and is expected to hit $726.8 million in 2025, growing at an estimated CAGR (compound annual growth rate) of 6.8% between 2020-2025.’

In terms of revenue, this accounts for nearly 30% of the total European meat alternative market. In 2018, the UK claimed the top spot, globally, for the number of vegan new product development launches. In figures, this meant ‘16% of all new food products launched were vegan, doubling from 8% in 2015’ (Mintel).

So, if you would like to try some tasty meat alternatives, here are two recipes I am sure you will love.

INGREDIENTS
• 6 king oyster mushrooms
• 1 tbsp nutritional yeast
• 1 tsp sage
• 1 tbsp all-purpose seasoning
• 1 tsp allspice
• 1-2 tsp jerk seasoning
• 1 pack of rice paper sheets

 Coating Seasoning
• 1-2 tsp jerk seasoning
• ½ tsp all-purpose seasoning
• ½ tsp paprika
• 1 tbsp oil

METHOD

1. Boil the mushrooms in the sage, all-purpose seasoning, 1-2 tsp jerk marinade and nutritional yeast for about 10mins.
2. Drain the water and pat dry with a kitchen towel.
3. Layer the mushrooms in slices to form a chicken breast shape.
4. Take one sheet of rice paper at a time and submerge into boiling water for 5 seconds and then drain.
5. Wrap the rice paper tightly around the shaped mushrooms.
6. Brush generously with jerk seasoning.
7. Roast in the oven for 15-20mins at 190C/375F/Gas Mark 5, and turn halfway through.

Tips: I recommend making your own jerk marinade if you can’t take a lot of hot spice. You can find my recipe video for jerk seasoning on YouTube

Tofu Balls with a Sweet Curry Sauce

INGREDIENTS

Tofu Balls Ingredients
• 2 blocks (400g) tofu
• 1 onion, finely diced
• 2 cloves garlic, finely diced
• 2/3 cup (75g) chickpea flour
• 2/3 cup (45g) breadcrumbs
• 1 tbsp coconut aminos
• salt and pepper to taste

Coating Ingredients
• 1 tbsp tomato puree
• 1 tbsp coconut aminos
• 4 tbsp oil
• 1 tsp paprika 
• 1 tsp ground cumin
• ½ tsp garlic powder
• 1 tbsp all-purpose seasoning

Sweet curry sauce ingredients
• 1 tbsp curry paste
• 1 tbsp white vinegar
•1 tbsp sesame seeds
• 1 tbsp agave
• 2 tbsp ketchup

METHOD

1. Drain and then crumble the tofu into a bowl.
2. Add all the tofu balls ingredients (onion, garlic, chickpea flour, breadcrumbs, coconut aminos, salt and pepper). 
3. Mix together until well combined, and then shape the mixture into balls with your hands. Set to one side.
4. Mix together the coating ingredients (tomato, coconut aminos, oil, paprika), then add the mixture to the tofu balls and coat them with it.
5. Bake at 200C/400F/Gas Mark 6 for about 35mins.
6. Remove from the oven, then allow to cool for 3-5mins. 
7.  Mix together the sweet curry sauce ingredients (curry paste, white vinegar, sesame seeds, agave, ketchup).
8. Coat the tofu balls with it and serve.