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Quarantine Cuisine Cookalong - Food For a Future

Type:Cookery School / Demonstration

Quarantine Cuisine Cookalong - Food For a Future

About

Edge Events presents their third Quarantine Cuisine Cookalong.

This week Nottingham vegan collective “Food For A Future” will be taking to the knives. Showing us all just how easy it is to make tasty and sustainable vegan food as well as offering alternative to products which people may struggle to find.

Normally this very friendly duo with a great sense of humour are travelling the country this time of year spreading their passion for vegan cooking far and wide. They were also confirmed to perform a demo at Chesterfield Food & Drink Festival 2020 so it’s fantastic to have them on board.

They will be cooking BBQ enchiladas & potato salad with home made mayo.

These tasty enchiladas are coated with BBQ sauce and cheese sauce. They are versatile and filling, and are an easy way to get plenty of nutrition into your diet! Served with a side of potato salad - you'll never want to buy mayo again with this quick and easy recipe!

Learn more about the Quarantine Cuisine Facebook group.

Ingredients:
Enchiladas
(serves 3-4)

Wraps
2 red onions
3 cloves garlic
300g mushrooms
1 aubergine
1 corgette
Tin cannelini beans
Tin kidney beans
1/2 bag spinach
1/2 block tempeh (optional)
1/4 tin chopped tomatoes
3 tbsp Hendersons Worcestershire sauce
3 tbsp smoked paprika
Water (as needed, about 1/3 cup)
Salt and pepper
Oil to fry

BBQ sauce
1/2 cup ketchup
1/4 cup tomato puree
1 tbsp Lemon juice
1 tbsp Dijon mustard
2 tbsp Liquid smoke (optional - add more 1 tbsp Hendersons and smoked paprika if not using)
3 tbsp apple cider vinegar
1/2 tsp Smoked paprika
1/2 tsp Chilli powder
1/2 tsp onion powder
1/2 tsp garlic powder
1 tbsp Brown sugar

Cheese sauce
200g vegan cheese (violife brand) + 100g more for grating on top
1/2 cup plant unsweetened plant milk (we used soya)
1/4 cup nutritional yeast (optional)

Potato salad
800g new potatoes
8 spring onions
50g sunflower seeds
1 cup sunflower oil
1/2 cup unsweetened soya milk

Click here to find out more about Quarantine Cuisine.

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