Kalettes side dish

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I talked yesterday about how to cook Kalettes, a new vegetable. I made this Kalettes side dish for vegan hoisin duck from Linda McCartney’s food range. I like trying “mock meat”, not because I miss the taste of meat (I don’t), but because I really like the taste of soya and I used to eat it when I had meat too.
Blanch the Kalettes, as I showed in my last post. If you have a few bags, you can blanch all of them, put them in a plastic freezer bag in the fridge and you can use them the next day, it will save a bit of time if you are in a hurry.

Kalettes side dish

Ingredients for 2 servings:
– 1 bag of Kalettes
– salt
– 4 spoons of olive oil
– white and black sesame seeds
– black pepper
– 1 back of Linda McCartney vegan hoisin duck

Prepare the hoisin duck as per its cooking instruction. It’s quite simple, stir-fried for less than 10 minutes in 2 spoons of oil, adding a little bit of water half way through.
If you don’t fancy the vegan hoisin duck main, you can switch it with anything else.

In another frying pan, heat the remaining 2 spoons of olive oil over medium heat. Toss in the Kalettes and shake the pan. Add salt, black pepper and stir or shake. Leave the vegetables to cook for a few minutes. Taste and add more spices if you think it’s necessary, toss in the sesame seeds and shake the pan again. Leave to cook for another minute or two.

Plate the vegan duck and the Kalettes side dish and enjoy.

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