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 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
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.
Place the flour, salt, sugar, chopped coriander into a large mixing bowl, stir in the yoghurt and lemon juice.
Tip your flat bread dough onto a lightly floured surface.
Knead until smooth and slightly bouncy.
Divide into 12 small balls, using a rolling pin roll out into a small oval.
Using a fish slice slide the flatbread onto the pre-heated pizza stone.
Allow the flatbread to slightly puff and become golden brown on the underside.
For the vegan koftas
Pre-heat the Miele Oven to 200⁰C on the Fan Plus function.
Sauté the onions and garlic with rapeseed oil in a medium pan on a medium heat until soft.
Add the fennel seeds, chilli, ginger, ground coriander, and Garam Masala to the pan and cook out for 2 minutes.
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.
Using an electric whisk, whip the aquafaba until pale and fluffy, then add to the main mixture.
For the broad bean and pea hummus:
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.
Add the olive oil and blitz again to make a smooth paste consistency.
Transfer the hummus to a bowl, and incorporate the mint.
Season to taste with salt and pepper, and add parsley to garnish.
For additional recipes to accompany this dish, click here
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