Recipes
Here you can find some of Holy Carrot's favourite plant-based recipes for you to try at home.
Pea Velouté
Serves six
300g frozen peas
1 small bunch fresh mint (20g)
4 dried Kaffir lime leaves
1 medium leek (80g), washed, trimmed and roughly chopped
70g soya butter
2 tbsp (30g) white miso paste
30ml sake
1 tsp garlic powder
300ml oat milk
200ml vegetable stock (a good quality cube will be fine)
200ml water
Coconut oil for cooking
Sea salt flakes
To garnish
400g tinned black lentils
400g green peas, fresh or frozen (if frozen, add to warm water to slowly defrost)
200g raw cauliflower, sliced thinly
1 tsp mint, basil or coriander, roughly chopped to sprinkle
Heat the oil in a large heavy based saucepan on a medium heat and add the leek and miso paste. Mix well and cook for 5 to 7 minutes until soft. Add the milk, stock, mint and lime leaves and cook for a further 10 minutes. Add the frozen peas, garlic powder, water and a heaped teaspoon of salt. Mix everything well and remove from the heat. Leave to rest for 10 minutes. Remove the mint and lime leaves. Put the soup into a blender and pulse until smooth.
Add a spoonful of lentils to the centre of each bowl, before pouring the velouté around the edge. Then arrange the green peas, cauliflower on top of the lentils and velouté. Sprinkle with herbs.
Purple potato croquettes, basil mayo
Makes 24 croquettes
For the croquette potato mash
50ml rice vinegar
500g purple potatoes, peeled
60ml almond milk
50g cornflour
5g onion powder
50g plain white gluten-free flour
For the avocado filling
2 avocados, mashed
10g chives, roughly chopped
20g coriander, roughly chopped
2 garlic cloves, crushed
20ml lime juice
30ml toasted sesame oil
A good pinch of sea salt flakes
For the tempura batter
250ml almond milk
15ml apple cider vinegar
100g cornflour
100g plain white gluten-free flour
5g onion powder
1 ½ tbsp sriracha
Panko breadcrumbs, for coating
2 tbsp sunflower oil, for frying
For the basil mayonnaise
300g vegan mayonnaise
30g basil, roughly chopped
2 garlic cloves, crushed
Mix together in a food processor
Add the rice vinegar and water to a pan and bring to the boil. Add the purple potatoes and cook until soft. Drain water and leave to cool.
Add the remaining potato mash ingredients to the pan of cooled potatoes and mash together until it forms a sticky consistency. Set aside.
Add all of the avocado filling ingredients to a food processor and blitz until the ingredients are mixed.
To assemble the croquettes, take two heaped tablespoons of the potato mash and flatten it in your hand. Place one heaped tablespoon of the avocado filling in the middle and wrap the potato mash around it. Shape into a ball the size of a walnut. Continue until you have 24 croquettes, then set aside.
Prepare the tempura batter by mixing all the ingredients together in a small bowl using a stick blender or whisk.
Dip the croquettes into the tempura batter and coat in the panko breadcrumbs until covered.
Heat the oil in a frying pan. Add the croquettes. Fry for 5 to 8 minutes until golden and crisp.
Serve with basil mayonnaise.
Holy Carrot Hummus
Makes 10-12 portions
6 black garlic cloves, crushed
500g carrots
1tbsp olive oil
70g canned chickpeas
1 garlic clove, crushed
60g tahini paste
180ml sunflower oil
70g sunflower seeds, roasted
For the crudités
20g purple carrots, sliced lengthways
20g yellow carrots, sliced lengthways
10g celery, sliced lengthways
20g cucumber, sliced lengthways
For the crostini
500g rye bread
25g thyme
50ml olive oil
For the garnish
3g mixed sesame seeds
10g red meat radish, thinly sliced
10g watermelon radish, thinly sliced
Drizzle olive oil over whole carrots, wrap in foil and bake in the oven for 35 minutes at 200°c. Once the carrot has cooled, peel and roughly chop, before blending in a food processor with the garlic, chickpeas, sunflower seeds, sunflower oil and tahini paste. Blend until you have a smooth consistency.
To prepare the crostini, cut the bread into cubes and brush with olive oil and thyme; bake in the oven for 5-7 minutes at 200°c.
Place the hummus into a medium-sized bowl, adding a selection of cruditiés on top. Finish by garnishing the cruditiés with radishes and sesame seeds.
Tip: Keep the cruditiés crunchy for longer by placing them in an ice bath for 5 minutes before serving.
Roast Squash Soup
Serves six
700ml organic vegetable broth
140ml almond milk
5g garlic powder
40ml gluten-free soy sauce
60ml mirin
1tsp ground nutmeg
800g butternut squash, peeled and cut into cubes
For the garnish
3 tbsp vegetable oil
100g organic firm plain tofu, cut into small cubes and patted dry
1tsp cornflour
Pinch of onion powder
Small bunch of sage leaves, stalks removed
Place the butternut squash onto a baking tray, drizzle with olive oil and bake in the oven for 30 minutes at 180°c. Once baked, remove from the oven and set aside a small portion to garnish the soup.
Blend all of the soup ingredients using a food processor or stick blender until you have a smooth consistency. Set aside in a pan ready to be reheated.
Meanwhile, toss the tofu with the cornflour and onion powder. Put the oil into a large sauté pan and place on a medium high heat. Once hot, add the tofu and fry for 4-5 minutes, turning throughout so that all sides are golden brown. Remove from the pan and set aside.
Heat the remaining oil in a small saucepan on a medium high heat and add the sage leaves. Fry for 2-3 minutes until crisp. Remove from the pan and set aside.
When ready to serve, pour the reheated soup into six bowls. Spoon the butternut squash, tofu and crispy sage leaves on top, and serve.
