VEGGIE MEALS FOR MEAT EATERS!

YOU WILL NEED

1kg cauliflower  
2 2/3 cups (660ml) buttermilk  
2 Tbsps Tabasco, plus extra to serve  
4 eggs  
2 cups (300g) plain flour or gluten-free flour  
2 tsps mixed dried herbs  
1 tsp fine salt  
1 tsp cayenne pepper  
1 tsp garlic salt  
1 tsp sweet paprika  
1 tsp celery salt  
1 tsp onion powder 
vegetable oil, for deep-frying

METHOD

1. Cut cauliflower into 8cm large florets. 

2. Combine 2 cups buttermilk and the Tabasco in a large zip-top bag. Add cauliflower; seal bag, shake until well coated. Refrigerate in a bag for at least 2 hours or overnight. 

3. Preheat the oven to 220°C/200°C fan. Line a large oven tray with baking paper. 

4. Drain cauliflower; reserve marinade in a medium bowl. Place cauliflower in a single layer on a tray. Bake for 15 minutes. Reduce the oven to 160°C/140°C fan. 

5. Meanwhile, add the remaining buttermilk and eggs to the reserved marinade; whisk to combine. Combine flour, herbs, salt, cayenne, garlic salt, paprika, celery salt and onion powder in a separate large bowl. 

6. Fill a large saucepan or deep fryer one-third full with oil; heat to 180°C (or until a cube of bread turns golden in 10 seconds). Working in batches, dust cauliflower pieces in flour mixture; shake to remove excess. Dip into buttermilk mixture, then dust in flour mixture again; shake to remove any excess. Deep-fry cauliflower, in batches, for 6 minutes or until golden and crisp. Drain on a paper towel. Keep warm in the oven while you cook the remaining cauliflower. 

7. Serve cauliflower with pickles, if you like, drizzled with extra Tabasco. 

TEST KITCHEN NOTES

Cauliflower can be prepared to the end of step 2 up to a day ahead. Serve with vegan mayo.   

YOU WILL NEED

1/4 cup (60ml) olive oil  
1 1/2 medium red onions (255g), sliced  
400g flat mushrooms, sliced  
2 cloves garlic, crushed  
1 tsp cayenne pepper  
1 cup (250ml) Mexican-style beer 
1/2 cup (125ml) smoky barbecue sauce  
8 small bread rolls (240g), warmed, split  
2 Tbsps Dijon mustard

FOR BRUSSEL SPROUT SLAW

160g Brussel sprouts, sliced thinly  
1/2 medium red onion (85g), thinly sliced 
1/3 cup (100g) mayonnaise  
1 Tbsp lemon juice 

METHOD

1. Heat oil in a large saucepan over high heat. Add onion and mushroom; cook for 8 minutes. Add garlic and cayenne pepper; cook for 1 minute. Add beer; cook, scraping the bottom of the pan with a wooden spoon, for 1 minute. Add barbecue sauce; cook for 6 minutes or until thickened. Season to taste. 

2. Make Brussel sprout slaw. 3 Spread rolls with the mustard. Fill with mushroom mixture and slaw. Serve with French fries, if you like. 

BRUSSEL SPROUT SLAW

Combine ingredients in a large bowl. Season to taste. 

TEST KITCHEN NOTES

The mushroom sloppy joe mixture is quite spicy. If you prefer a milder heat level, reduce the amount of cayenne pepper by about half. 

YOU WILL NEED 

MUSHY PEAS

2 cups (240g) frozen peas  
50g butter  
4 fresh mint sprigs  
1 Tbsp fresh lemon juice

TARTARE SAUCE  

1 cup (300g) vegan mayonnaise  
2 Tbsps baby capers  
2 Tbsps finely chopped cornichons  
1 green onion, chopped finely 

METHOD 

1. Preheat the oven to 200°C/180°C fan. Line two oven trays with baking paper. 

2. Place the eggplant in a colander; sprinkle it with salt. Stand for 30 minutes. Rinse eggplant under cold water. Squeeze out excess water. Pat dry on a paper towel. 

3. Press nori pieces onto each side of the eggplant halves (the moisture will help the nori stick to the eggplant). Refrigerate for 15 minutes.

4. Make mushy peas, then make tartare sauce. 

5. Place flour in a bowl; season. Gradually whisk in beer to make a smooth batter. Stand batter at room temperature for 30 minutes. 

6. Place potato on oven trays; drizzle with the olive oil, then season with salt and pepper. Bake for 30 minutes or until the chips are golden and crisp. 

7. Meanwhile, fill a large saucepan or deep fryer one-third full with vegetable oil; heat to 170°C/150°C fan (or until a cube of bread turns golden in 8 seconds). Dust eggplant in extra flour. Dip into beer batter, allowing access to drain off. Fry, in two batches, for 3 minutes, turning halfway or until golden. Drain on a wire rack covered with a paper towel. 

8. Serve eggplant “fish” with chips, mushy peas, tartare sauce and lemon wedges.

MUSHY PEAS 

Cook peas, butter and mint in a small saucepan over medium heat for 6 minutes or until tender. Discard mint. Using a stick blender, pulse peas, leaving some whole. Season to taste; stir in lemon juice.

TARTARE SAUCE

Combine ingredients in a small bowl.  

YOU WILL NEED

3 cups (450g) plain flour  
1/2 cup (85g) fine polenta  
1 Tbsp caster sugar  
2 tsps (7g) dried yeast  
1 tsps fine sea salt  
1 1/4 cups (310ml) lukewarm water  
50g butter, melted  
2 large red capsicums (700g)  
2 Tbsps olive oil  
1 tspn smoked paprika  
1 tspn dried chilli flakes  
50g butter, softened  
200g grated mozzarella (use vegan mozarella if you prefer)
1 cup (120g) grated cheddar (use vegan cheddar if you prefer)  
1/2 tspn dried oregano 
olive oil, extra, to brush  small basil leaves, to serve

VEGGIE PIZZA SAUCE   

1 small onion (80g)  
1 medium zucchini (120g)  
1 medium carrot (120g)  
1 stick celery (150g)  
1 Tbsp olive oil 
2 cloves garlic, sliced thinly  
1 Tbsp tomato paste  
400g canned chopped tomatoes  
1/2 cup (125ml) water  
1 tsp dried oregano  
1 tsp brown sugar 

METHOD

1. Mix flour, polenta, sugar, yeast and salt in the bowl of an electric mixer fitted with a dough hook until combined. Add the water and melted butter; knead for 5 minutes or until smooth and elastic. Place dough in a large oiled bowl. Cover; stand in a warm place for 45 minutes or until doubled in size. 

2. Preheat the oven to 200°C/180°C fan. Line an oven tray with baking paper. 

3. Quarter capsicum; remove seeds. Cut 3cm rounds from capsicum using a cutter. Finely chop offcuts; reserve for pizza sauce. Place the rounds, skin-side up, on a tray. Drizzle with oil; sprinkle with paprika and chilli; roast for 10 minutes. 

4. Meanwhile, make the veggie pizza sauce. 

5. Divide dough into 2 pieces. Roll out each piece on a floured surface to 12cm x 15cm rectangles. Spread evenly with softened butter. Roll up lengthways; tuck ends under and shape into 2 balls. Place balls, side by side, in an oiled bowl. Cover; refrigerate for 15 minutes. 

6. Grease two 22cm round, 4cm deep cake pans (or ovenproof frying pans). Roll out each dough piece to a 25cm round. Line pan bases with dough, pushing dough slightly up the side; spread with 1/3 cup of pizza sauce. Scatter with cheese; top with the capsicum pepperoni and oregano. Brush crust with extra oil. 7 Bake pizzas for 25 minutes or until crust is dark golden. Cool in pans on wire racks for 10 minutes. Serve hot, topped with basil leaves. 

VEGGIE PIZZA SAUCE 

Coarsely grate vegetables. Heat oil in a large saucepan over medium heat; cook garlic for 1 minute until soft. Add vegetables and reserved capsicum. Reduce heat to low; cook, covered, stirring often, for 10 minutes or until soft. Add paste; cook for 1 minute. Add tomatoes and remaining ingredients; simmer for 15 minutes or until thick. Season. Purée until smooth.