Vegan Sharing Mezze

This vegan mezze consists of traditional flatbreads and a plethora of aromatic accompaniments for dipping and sharing. Ideal for entertaining, guests will love the variety of textures and flavours on offer

Ingredients

For the flat breads

300g self-raising flour

½ tsp salt

½ tsp sugar

1 tbsp coriander, chopped finely

300g natural coconut yoghurt

½ tbsp lemon juice

For the vegan kofta

300g soy mince

1 garlic clove, finely chopped

2 tbsp rapeseed oil

½ tsp fennel seeds

½ red chilli, finely chopped

1 tbsp grated ginger

½ ground coriander

1 tsp garam masala

2 tbsp ground almonds

1 tsp maple syrup

Zest of one lime

1 tbsp tamari soy sauce

30g garam flour

2 tbsp Aquafaba

Bunch of fresh coriander, finely chopped

For the broad bean and pea hummus

40g peas

40g broad beans, podded

1 clove of garlic, roasted or 1 tbsp garlic puree

1 tbsp tahini

Juice of ½ a lemon

2 tbsp good quality olive oil

1 tbsp mint, chopped

Pinch of salt, to taste

Black pepper, to taste

Appliance tip: If using the Miele Pizza Stone to make the flatbreads, allow it to preheat in the oven for at least 30 minutes before cooking

For the flat bread

  1. Pre heat the Miele Oven on the conventional heat function to 280°C. Place the Miele Pizza Stone on top of a wire rack on shelf position 1. Alternatively use you're a Universal Tray upside down on shelf position 1.

  2. Place the flour, salt, sugar, chopped coriander into a large mixing bowl, stir in the yoghurt and lemon juice.

  3. Tip your flat bread dough onto a lightly floured surface.

  4. Knead until smooth and slightly bouncy.

  5. Divide into 12 small balls, using a rolling pin roll out into a small oval.

  6. Using a fish slice slide the flatbread onto the pre-heated pizza stone.

  7. Allow the flatbread to slightly puff and become golden brown on the underside.

  8. Then flip to cook the other side. Once cooked, use a pair of tongs to remove from the oven.

For the vegan koftas

  1. Pre-heat the Miele Oven to 200⁰C on the Fan Plus function.

  2. Sauté the onions and garlic with rapeseed oil in a medium pan on a medium heat until soft.

  3. Add the fennel seeds, chilli, ginger, ground coriander, and Garam Masala to the pan and cook out for 2 minutes.

  4. Remove the pan from the heat, add the ground almonds, maple syrup, lime zest, fresh coriander, Tamari soy sauce, and gram flour and combine well.

  5. Using an electric whisk, whip the aquafaba until pale and fluffy, then add to the main mixture.

  6. Roll the mixture into 20g balls and place on a Universal Tray, then transfer to the oven and cook for 20 minutes.

For the broad bean and pea hummus:

  1. Place the peas and broad beans on a Perforated Steam Tray and steam in the oven for 1 minute on 100°C.

  2. Once finished cooking, add the peas and broad beans (podded) into a food processor, add in the garlic, tahini, lemon juice and blitz to a thick puree.

  3. Add the olive oil and blitz again to make a smooth paste consistency.

  4. Transfer the hummus to a bowl, and incorporate the mint.

  5. Season to taste with salt and pepper, and add parsley to garnish.

  6. Place in serving dish and enjoy with flatbreads and koftas.

For additional recipes to accompany this dish, click here

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

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