Vegan MoFo: Cauliflower ‘Fish’ and Chips (GF)

A couple of weeks ago Petra over at  family run Bearsted Foods Ltd (visit them at glutenfreemarket.co.uk) offered to send us some samples of  the gluten-free flour and batter mixes that they import from Europe. They can also be used as an egg replacer. Good news for all you gluten-free vegans!

The product that Bearsted sent us is vegan, gluten-free and non-gmo as well as being rich in protein and fibre. The flours are called Hraska and are imported from the Czech Republic. All 3 samples we were sent contain a mixture of peas, millet, rice, maize and tumeric.

For this first recipe using Hraska, I’ll be using the savoury batter mix. Expect more recipes featuring the other samples (sweet batter and a gluten-free flour) soon!

INGREDIENTS

For the cauliflower ‘fish’

  • 1 medium sized cauliflower
  • 1 tbsp dried wakame seaweed
  • 1 tbsp nori seaweed, crushed
  • 100g/3.5oz Hraska savoury batter mix
  • 150ml/5.2floz cold water
  • Vegetable oil
  • Salt and pepper

For the chips

  • 3-4 medium-large potatoes
  • Olive oil
  • Vegetable oil
  • Salt and pepper

 

  1. Start by preheating the oven to 450f or 230c.
  2. Whilst the oven is heating, prepare the cauliflower. Cut off the bottom stem and remove the outer leaves. Cut off the individual florets. You’re aiming to have around 20-3o florets. I didn’t end up using the entire cauliflower. If the florets are big, cut them in half. Set aside.
  3. Prepare the potatoes, cut the potato into horizontal slices, then separate into two halves with the layers on top of each other. Cut vertically into strips. Repeat with the remaining potatoes. Add to a pot of cold water and let soak for at least 30 minutes.
  4. Grind up the nori and wakame using a coffee grinder or mortar and pestle. Add to a large mixing bowl.
  5. Add the savoury batter mix then add the water and whisk to combine. The batter will be quite thick.
  6. In a separate bowl add a little of the dry batter mix.
  7. Add 1 inch of vegetable oil to a cast iron skillet or high sided pan and heat until it reaches 160c.
  8. Working in stages, pat the cauliflower florets with the dry batter mix then coat them with the batter.
  9. Fry for approximately 3-4 minutes or until golden brown on all sides. Remove from the pan and drain on paper towels.
  10. Once the oven has come to temperature, drain and rinse the potatoes. Pat dry using a clean tea towel or paper towels.
  11. Put the potatoes into a mixing bowl and add 1/2 tbsp of olive oil and 1/2 tbsp of vegetable oil. Season with salt and pepper, stir to coat.
  12. Add the potatoes to an oiled baking tray. Bake in the oven for 10 minutes, before flipping.
  13. Bake for another 10 minutes. Check the potatoes, if they are not crispy enough, return to the oven for another 5 minutes.
  14. Serve hot with the cauliflower’ fish’ and some vegan mayonnaise.

You can follow Bearsted Foods on Twitter and Facebook.

Sarah xxx

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3 thoughts on “Vegan MoFo: Cauliflower ‘Fish’ and Chips (GF)

  1. Pingback: 2014 Round Up! | Soy Division

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