Vegans aren’t vegan because they hate flavour, that’s animal cruelty you’re thinking of,” writes recipe developer Zacchary Bird. Based in Melbourne, Bird is a master of plant-based meat alternatives. He believes going vegan (or cooking the occasional vegan meal) shouldn’t mean foregoing taste.
“So many of the flavours assumed to be exclusive to meat are created through technique and seasoning,” he writes in The Vegan Butcher. “The same effort applied to plant-based food can achieve some seriously impressive results.”
Baja fish tacos
MAKES 6
Here we use Bird’s tempeh fish recipe though he has myriad fish-style recipes.
Canola oil, for deep-frying
6 small corn tortillas
Lime wedges, to serve
TEMPEH FISH FILLETS
600 gm tempeh blocks, sliced into 12 fingers
500 ml awase dashi or water
60 ml lemon juice
2 tbsp white miso paste
2 tbsp minced garlic
125 ml white wine
2 spring onions, finely chopped
TEQUILA BATTER
110 gm (¾ cup) self-raising flour
¼ tsp baking powder
60 ml (¼ cup) tequila
