If you were looking for a sign to up your vegan game, this is it.
We got talking to vegan chef extraordinaire and author Rachel Ama - a woman who knows the London vegan scene inside-out and who is on a mission to bring you tasty and easy vegan dishes, inspired by her own Caribbean and African roots.
One thing we love about her vegan journey is it's relatively new. She took the plant-based plunge just eight years ago but has made huge waves on the culinary scene ever since. She's a firm believer that going vegan does not mean you need to compromise on either taste or nutrition, and prides herself on hunting down the very best of everything in the vegan world (so you don't have to). Her inclusive attitude makes her the perfect person to follow if you're ready to give the vegan life a go. And like Rachel says, do it preferably with the tunes turned up LOUD!
So, read on to hear from Rachel Ama, learn about her journey, and try your own hand at one of our favourite recipes taken from her new book, One Pot: Three Ways.
Tell us about your journey to becoming a vegan chef.
I began to think about my health and started to care about what I put into my body. As I began to see the direct impact cutting dairy had on me - it literally saved my life. I then started exploring the ethics, which pushed me to go vegan.
What are your favourite parts of leading a vegan lifestyle?
The enjoyment of eating a variety and array of veggies and legumes, feeling better and good in knowing I'm making a conscious choice that has a positive impact on the environment and my own health. It’s a proper feel-good feeling!
What do you say to those who think vegan food is all lettuce and no fun?
As explored in my books (Vegan Eats and One Pot: Three Ways), veganism has endless possibilities.
What's your go-to recipe to give to meat-loving friends?
For a replacement for meat, I'd go for my Cajun Beer-battered Oyster Mushrooms and American-style 'Chicken' Burgers. Anything that is made with veggies that you put deep flavour into is a crowd pleaser. You don't need meat to have a delicious plate of food.
A lot of people say vegan food is expensive and difficult to prepare. Is there any truth to this?
It can be difficult to start off with if you have spent your life cooking around meat and fish. You do need to relearn how to cook with only vegetables which can take some getting used to. It doesn't take more time - in fact, it's often quicker! If you go to a supermarket and do a food shop buying only veggies and legumes you will be able to see that you can save money.
As summer is here, what's a good vegan crowd pleaser for a BBQ?
I would cook marinated oyster mushroom kebabs, grilled and smoked on a BBQ with pickled cabbage and tahini dressing. These kebabs don’t leave a greasy taste in your mouth, they're not heavy but refreshing, delicious, and full of textures and flavours - all from vegetables!
Here's our top pick from Rachel's new book. Apron at the ready!
American-Style 'Chicken' Pickle Sandwich (Serves 2)
Ingredients:
- 2 portions of Cajun Beer-battered Oyster Mushrooms (find out how to make these on page 102 of One Pot: Three Ways)
- 2 portions of tartare sauce
- 2 vegan brioche burger buns, sliced in half
- 2 gherkins, sliced
- 2 tbsp sriracha or your favourite hot sauce
- handful of lettuce, shredded
Instructions:
- Preheat the oven to 240/220 degrees Celsius fan/475 degrees Fahrenheit/gas 9.
- Place the battered mushrooms on a wire rack over a baking tray and bake for 5 minutes.
- Check to see if they're warmed through and crispy. If not, return them to the oven for another few minutes.
- To build your sandwich, spread the tartare sauce on the bottom half of your brioche bun.
- Pile on the mushrooms, then top with the gherkins, hot sauce, and lettuce.
- Serve immediately.
If this recipe has your stomach rumbling, grab your copy of One Pot: Three Ways via Yellow Kite. And make sure you keep up to date with all of Rachel's latest food adventures by following her on Instagram or checking out her website.