Cooked leek
Vegan Hack
vegan
main course
easy
Joerg Lehmann and Risa Nagahama
Ingredients for 2 persons
- 30 g TOMAMI Vegan Hack
- 8 g sesame oil
- 30 ml ice-cold vegetable stock
- 1 tbsp soy sauce
- 2 tbsp lemon juice
- leek
- 1 tbsp mixed seeds
Chilli oil
- garlic cloves
- 1 tsp Szechuan pepper
- 150 ml sunflower oil
- 2 TL Korean chilli flakes
- 4 tbsp soy sauce
Preparation
Mix 30 g TOMAMI Vegan Hack with 8 g sesame oil, then add 30 ml ice-cold vegetable stock, soy sauce and lemon juice and mix thoroughly. Leave to soak in the fridge for 30 minutes.
In the meantime, preheat the oven to 280 degrees top/bottom heat. Line a baking tray with baking paper. Wash and drain the leek, place on the prepared baking tray and place in the oven. Bake for approx. 20 minutes or until the surface has turned black and the inside is well cooked. Remove the leeks from the oven, cut off the roots and green parts, remove the outer, charred layers and cut into bite-sized pieces.
Peel the garlic cloves and cut into thin slices. Crush the Szechuan pepper. Pour the oil into a small pan. Add the garlic and Szechuan pepper and fry over a low heat for at least 5 minutes to release the flavour. Add the chilli flakes and remove from the heat. Leave to cool and drizzle with soya sauce.
Heat a pan with sesame oil, fry the mince until golden brown and remove from the heat.
Place the leek on a plate, sprinkle with the mince and seed mix, mix in a little chilli oil and pour over the top.
