Herb Pasta, Vegan Meatballs, and Chocolate Pud: Max La Manna's Vegan Recipes for Using Old Bread
Broccoli bang-bang (top photo)
Store any excess breadcrumbs in the freezer for up to three months.
Prep 10 minCook 20 min Serves 4-8
1 large broccoli, florets and stems, cut into 3-5cm pieces
For the dough35g gram or plain flour1 tsp turmeric powder2 tsp chilli powder½ tsp black pepper125ml oat milk
For the breadcrumbs mix 100g dry bread from the day before, roughly torn tsp smoked paprika ½ tsp black pepper A generous pinch of salt
For the quick buffalo sauce 2 tbsp hot sauce 3 tbsp tomato ketchup 2 tbsp vegetable butter 2 tbsp oat milk 1 tbsp maple syrup 1 tbsp cornstarch 2 tbsp water
To serve1 tbsp toasted sesame seeds 1-2 onions new, trimmed and minced 1-2 tbsp coarsely chopped fresh chives
Heat the oven to 180 C (160 C fan)/350 F/gas 4, and line a cake tin with parchment paper. Put the bread in a food processor and grind into fine crumbs. Transfer to a bowl with all the other ingredients for the breadcrumb mixture.
In another bowl, whisk all the ingredients for the batter until smooth and slightly thickened. Add broccoli and toss to evenly coat. Roll breaded broccoli in breadcrumb mixture to coat evenly, then place in lined pan. Bake for 18 to 20 minutes, turning once halfway through cooking, until golden and crispy.
Meanwhile, prepare the buffalo sauce. In a saucepan over medium-low heat, combine the hot sauce, ketchup, butter, oat milk and maple syrup, then simmer for two to three minutes. In a small bowl, whisk together the cornmeal and water, then reduce the heat under the sauce and stir in the cornmeal mixture for two minutes, until smooth and silky. Remove from the heat.
Place the cooked broccoli in a large bowl, add a few spoonfuls of buffalo sauce and toss to coat well. Serve hot, garnished with sesame seeds, spring onions and chives.
Linguine with tangy herb breadcrumbsSauce can be made up to a day in advance; seal tightly and refrigerate.
Prepare 10 minCook 15 minFor 4 to 6 people
80g dry bread from the day before90ml extra - virgin olive oil, plus 1 additional tablespoon for frying1 tablespoon fennel seeds, toasted3 tablespoons fresh dill, leaves and...
Store any excess breadcrumbs in the freezer for up to three months.
Prep 10 minCook 20 min Serves 4-8
1 large broccoli, florets and stems, cut into 3-5cm pieces
For the dough35g gram or plain flour1 tsp turmeric powder2 tsp chilli powder½ tsp black pepper125ml oat milk
For the breadcrumbs mix 100g dry bread from the day before, roughly torn tsp smoked paprika ½ tsp black pepper A generous pinch of salt
For the quick buffalo sauce 2 tbsp hot sauce 3 tbsp tomato ketchup 2 tbsp vegetable butter 2 tbsp oat milk 1 tbsp maple syrup 1 tbsp cornstarch 2 tbsp water
To serve1 tbsp toasted sesame seeds 1-2 onions new, trimmed and minced 1-2 tbsp coarsely chopped fresh chives
Heat the oven to 180 C (160 C fan)/350 F/gas 4, and line a cake tin with parchment paper. Put the bread in a food processor and grind into fine crumbs. Transfer to a bowl with all the other ingredients for the breadcrumb mixture.
In another bowl, whisk all the ingredients for the batter until smooth and slightly thickened. Add broccoli and toss to evenly coat. Roll breaded broccoli in breadcrumb mixture to coat evenly, then place in lined pan. Bake for 18 to 20 minutes, turning once halfway through cooking, until golden and crispy.
Meanwhile, prepare the buffalo sauce. In a saucepan over medium-low heat, combine the hot sauce, ketchup, butter, oat milk and maple syrup, then simmer for two to three minutes. In a small bowl, whisk together the cornmeal and water, then reduce the heat under the sauce and stir in the cornmeal mixture for two minutes, until smooth and silky. Remove from the heat.
Place the cooked broccoli in a large bowl, add a few spoonfuls of buffalo sauce and toss to coat well. Serve hot, garnished with sesame seeds, spring onions and chives.
Linguine with tangy herb breadcrumbsSauce can be made up to a day in advance; seal tightly and refrigerate.
Prepare 10 minCook 15 minFor 4 to 6 people
80g dry bread from the day before90ml extra - virgin olive oil, plus 1 additional tablespoon for frying1 tablespoon fennel seeds, toasted3 tablespoons fresh dill, leaves and...
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