So this time of year cabbage arrives in the old veg box en masse. Although I enjoy the leafy beauty, coleslaw is my default option for using it, and that can get a little monotonous. There’s a seemingly ubiquitous Kimchi craze in London these days, so I borrowed (or bastardised, eek) that. I’m a bit of a stickler for avoiding processed foods of all shapes and sizes, but to go with my coleslaw I bough some Vegusto vegan country sausages, which, quite frankly were super yum. Smokey, with a meaty texture. They made me wonder why anyone is bothering to synthesise meat when really quite effective plant based substitutes exist. Finally, the veg box had some new potatoes too. New season spuds like these aren’t typically for roasting or chipping, but I took the risk. The result was really interesting. A fluffy, creamy potato wedge, leave the skins on for extra crisp. Oh and sea salt, obviously.
Vegfest UK is coming to London October 5 & 6. Vegusto is one of the exhibitors. If your are looking for inspiration to cook with no or less meat, why not go along? Visit for more details. Disclosure: Vegfest (not Vegusto) are sponsoring Foodstinct. Ready for the eating. These Vegusto Veggie Hot Dogs were amazing, and went just great with my spicy slaw. Make the spicy slaw ahead if you like. Just keep the dry slaw and dressing in two separate tubs in the fridge. It will keep about 2-3 days that way. If you have time, finely slice or use a mandolin for the veg slicing instead of the food processor, you’ll get a nicer texture and it’s slightly therapeutic, IMHO.
- 1/2 Green Cabbage
- 4 medium sized carrots, peeled or well washed
- 1 onion
- 2 fresh jalapeño peppers, seeded
- 2 Lemongrass stalks, woody bits removed
- Thumb sized chunk of ginger, peeled
- Sesame oil
- White vinegar
- 1/2 cup mayonnaise
- Start with the slicer attachment of the food processor and shred the cabbage, then the grater attachment for the carrots. Empty the chopped veg into a large bowl.
- Then using the spinning blade, blitz the onion, chilli peppers, lemongrass, ginger with a good dash of sesame oil and a splash of white vinegar.
- Stop and taste at this point, you may prefer to add some of the chilli seeds, dried chilli flakes or even garlic or lime zest if you want to take it up a notch. Or salt, or some more sesame oil. Repeat this till you are content.
- When the flavour is sorted, you want to get the consistently right. I poured in about 1/4 cup of olive oil while the processor was on, aioli style. I then added some mayo for extra creaminess. Egg yolk would also work, but I didn’t try this.
- Taste again to ensure the flavour is spot on, if you are serving then and there, combine the dressing and the dry slaw, or store separately. If combining, gradually add the slaw to the dressing, ensuring you have enough dressing to cover well. The dry slaw (on the left) is ready, dress it with the mayo mix on the right if you’re ready to eat. Or store dry, it lasts longer. This bit is pretty simple, making the wedges and frying up the dogs. I like to use smoked salt and a splash of white wine in my grilled onions, for extra flavour. These quantities serve 2, with leftover wedges. Handy for lunch!
- Olive oil
- Approx 500g of new potatoes, scrubbed well and sliced into wedges
- Sea salt
- Smoked salt
- White onion, again sliced n wedges
- 2 x Veggie sausages, or hot dogs
- 2 x Slices of a nutty cheese for melting (I used Gouda, but Monterrey Jack or Cheddar would work)
- 2 x Serves of spicy slaw
- Smoked salt
- A baguette or soft roll
- Condiments like mustard, relish or ketchup
- Preheat oven, you’ll need it hot, 200°c.
- Add oil to a roasting tin, enough to cover the pan. Heat the pan in the pre heated oven.
- When the oil is hot (you’ll know if a test wedge sizzles), then add the wedges and stir well to cover with oil.This step is important to ensure the wedges go crispy.
- The wedges will take longer (about 25 mis) than the sausages which are already cooked. So prep your bread and slaw. After the wedges are 10 minutes in heat a medium sized frying pan over a medium hot flame.
- Some veggie sausages (like these vegusto ones) come in film, so unwrap them then brush with a little oil then place in the pan.
- Turn the sausages when cooked on one side, mine took about 3 minutes, then add a little oil and the onions to the pan. Keep them moving to avoid too many burnt bits (though a few are good).
- Remove the sausages when done, stick them straight into the buns. Finish the onions, adding smoked salt. Add a small amount of liquid to aid caramelisation and deglaze the pan. Reduce the heat to keep warm
- When the wedges are done, salt them and serve. Add cheese and onions to buns serve them too.