36 New Year, Fresh Start Healthy Food & Drink


Promotional Content • Saturday 13th January 2024 MILDREDS’ ALOO BONDA


Masters of the plants


Mildreds’ aloo bonda


January is ripe for veganism. Here, creators of some of London’s best-loved vegan dishes share their tips on producing delicious plant-based masterpieces. Words: Joanne Gould


creativity, vegan dishes can prove equally as delicious as their meaty counterparts. Alexis Gauthier, chef and owner of Gauthier Soho, became vegan in 2016 and removed all animal products from his restaurant menus in 2021. According to him, the idea that flavour begins with animal fats is a myth. “Elements like meat and dairy are


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easy to hide behind. Plant-based cooking requires deeper thinking,” he explains. For example, when it comes to roast dinners, the French


lants provide a chance to experiment. With the right know-how, some flavourful seasoning and a dash of


chef describes the possibilities as endless. “When creating a vegan roast,


choose something that feels like a centrepiece. Tofu sofritas makes a juicy wellington, or stuffed petits farcis vegetables.” Alexis additionally uses smoking-hot sunflower oil when making roast potatoes, a method that rivals its goose fat alternative. Meanwhile, Mildreds has been a


trailblazer of London’s plant-based scene since 1988. Head chef and food director Sarah Wasserman describes the restaurant as introducing plant- based meals to the public through accessible and exciting recipes. Pointing to its aloo bonda, Sarah


notes: “It’s a spiced fritter typically eaten in Mumbai, with soft rolls, chutney and chilli. We serve ours with a purple beetroot raita.” Unless you’ve been living under


a rock, you’re sure to have heard of Wagamama. Frequenters of the chain may be surprised to learn that half of its menu is plant-based, providing visitors with a soulful substitute to dishes, without compromising on taste. One of the chain’s most famous


dishes, the yasai katsu curry, is a big hit among the British public, and it’s examples like this that prove that amazing and tasty food is truly down to flavour and creativity.


For the bonda 500g starchy potatoes 3 tbsp neutral oil 1⁄2 tsp coriander seeds 1 tsp black mustard seeds 8 fresh curry leaves 50g coriander 2 bird’s eye chillies, sliced 1 lemon, juiced 1⁄2 tsp black salt 1 tsp dried mango powder 1 tsp ground cumin 1 tsp chilli powder 1⁄2 tsp salt


For the coating 400g flour 1 tsp turmeric 1⁄2 tsp chilli powder 1⁄2 tsp bicarbonate of soda 1⁄2 tsp salt 400g water


Boil the potatoes until you can skewer them with a knife. Drain, cool and peel. Then, heat the oil and add the coriander seeds and black mustard seeds and remove from heat when they start to pop. Stir in the curry leaves and and cook for one minute, then cool for five minutes. Crush the potatoes in a bowl and add the coriander, chillies, lemon juice and the rest of the spices while gently stirring. Next, whisk the coating ingredients to form a thick and smooth batter. Shape the potato mix into 40g balls, heat the oil to 180C and, in batches, dip the balls into the batter and then fry for five minutes, turning halfway. Set aside on a plate lined with kitchen paper and serve with chilli and raita.


WAGAMAMA YASAI KATSU CURRY


1 onion, finely chopped 1 garlic clove, crushed 1 chilli, sliced 120g Wagamama katsu paste 120ml coconut milk 150ml water 2 tbsp flour 1 sweet potato, chopped into slices 1 aubergine, chopped into slices 100g panko breadcrumbs 75ml vegetable oil


Fry the onion, garlic and chilli until soft. Then add the katsu paste and cook until fragrant, add coconut milk and let simmer. Whisk the water and flour to create a batter, dip the cut-up vegetables into the batter and then into the panko. Shallow fry in batches until golden. Arrange the vegetables and pour over the katsu sauce.


Wagamama Yasai Katsu Curry


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