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These vegan street food recipes put fall produce center stage


Photo Illustration: Hannah Packer
Photo Illustration: Hannah Packer
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There’s a reason why your Instagram is getting flooded with farmers’ market photos lately—fall yields a bounty of colorful, delicious root vegetables and cool weather produce. And while it’d be hard to get sick of the classics—neither sweet potato nor pumpkin are going anywhere any time soon—sometimes after biting into your go-to kale salad for the third time in a week, your taste buds crave something a bit more unexpected.

Rich Landau and Kate Jacoby, the duo behind successful Philadelphia vegan restaurants Vedge and V Street, know a thing or two about enticing flavors. Inspired by their globe-trotting adventures, the husband and wife team opened V Street in 2014 to pay tribute to the exotic flavors found at street markets around the world—with a vegan twist.

V Street CoverIf you’re not based in Philly, or don’t have any country-hopping plans in the near future, you’re in luck: The pair just released V Street: 100 Globe-Hopping Plates on the Cutting Edge of Vegetable Cooking so that your palate can travel to the streets of Argentina, Hong Kong, or India without leaving your kitchen. “There will always be a place for fine dining, a little pampering, and celebration. But the dining evolution toward quick and casual goes hand in hand with our insatiable appetite to learn more about the word around us,” the duo writes.

And while the weather here is not quite the same as Bangkok or Sicily, there are still plenty of ways to make internationally inspired dishes with produce that you can pick up in your very own neighborhood. Load up your reusable tote with some turnips, carrots, and the season’s last ears of sweet corn—they’ll come in handy to make three of Landau and Jacoby’s signature vegan street dishes.

Ready to take your palate on a vacation? Keep reading for the recipes.

Get Started

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Turnip Cakes

Turnip Cakes with Honshimeji Xo

Serves 6 to 8

A highlight of Landau and Jacoby’s trip to Hong Kong was a vegetarian version of turnip cake. (It’s usually made with sausage.) The rich, glutinous, and creamy texture had them instantly hooked. Their version is a little softer than the original, with an almost custard-like interior and an unexpected touch of daikon.

Ingredients
Turnip cakes with honshimeji xo
2 cups shredded turnips
1 cup shredded daikon
1 cup shredded russet potato
1/2 cup diced shiitake mushroom caps
1/4 tsp five-spice powder
3/4 tsp sea salt
3 tsp sesame oil
1/2 cup shiitake dashi (recipe below)
2 Tbsp potato starch, or substitute cornstarch
1/4 cup rice flour
1/4 cup sliced scallions (both the white and green parts)
1/2 cup chopped honshimeji mushrooms, or substitute chopped button mushrooms
1/2 cup XO sauce (recipe below)

Shiitake dashi
1 1/2 cup dried shiitake mushrooms
2 oz kombu (about 2 to 3 sheets)
1/4 cup tamari

XO sauce
1/2 cup fermented black bean puree
1/3 cup sambal oelek
1/2 cup black vinegar
1 Tbsp sugar
1/4 cup tamari
1/4 cup sesame oil
1 Tbsp nori powder
2 Tbsp chopped ginger

Shiitake dashi
1. Combine all of the ingredients with two quarts of water in a medium stockpot over high heat and bring to a boil.

2. Reduce the heat to low and simmer for 15 minutes.

3. Remove from the heat and let steep for five minutes. Strain out the solids. Store in the refrigerator for up to one week.

XO sauce
1. Combine all of the ingredients plus one-and-a-half cups water in a food processor and pulse until just combined, about 20 seconds total. Transfer to an airtight container and store in the refrigerator for up to two weeks.

Turnip cakes with honshimeji xo
1. Bring a large pot of salted water to a boil over high heat. Blanch the shredded turnips, daikon, and potato just until tender, about four minutes. Drain the vegetables, but do not rinse.

2. Add the shiitake mushroom caps, five-spice powder, and one-fourth teaspoon of the salt to a medium bowl and toss to combine. Heat one-and-a-half teaspoons of the sesame oil in a large sauté pan over high heat and sear the mushrooms until brown and crispy, about five minutes.

3. Meanwhile, whisk together the dashi with the potato starch, rice flour, and remaining half teaspoon
salt in a small bowl.

4. Preheat the oven to 400°F. Line a sheet pan with parchment paper. Combine the shredded vegetables
in a large bowl with the seared shiitakes, dashi mixture, and scallions until well combined. Spread onto the prepared sheet pan, cover with foil, and bake for 15 minutes. Remove the foil and bake, uncovered, until the cake is firm and golden brown on top, about five additional minutes.

5. Heat the remaining one-and-a-half teaspoons sesame oil in a medium saucepan over high heat. Sear the honshimeji mushrooms until crispy, about five minutes. Allow to cool, then fold into the XO sauce.

6. Remove the turnip cake from the oven, slice into squares, and serve immediately, topped with honshimeji XO sauce. Store any leftover sauce, refrigerated, in an airtight container, for up to five days.

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Carrot Hot Dog

Carrot Choripan

Serves 6

Landau and Jacoby discovered the choripan on a trip to Argentina. The South American country’s version of the hot dog, it’s typically made with sausage and topped with as many fixings available. Back in the States, they make a vegan version, using carrots, and load the dog up with black bean puree and curtido slaw.

Ingredients
1/4 cup diced, peeled potato
2 tsp agave syrup
3/4 tsp active dry yeast
2 Tbsp vegan butter
3/4 tsp sea salt
1 tsp egg replacer powder
1 1/2 cups all-purpose flour, plus more for dusting
1 tsp plus 1 Tbsp sunflower oil
1 tsp minced garlic
2 Tbsp diced onion
2 Tbsp diced green bell pepper
1/2 tsp light brown sugar
1 tsp Latin spice blend (recipe below)
3/4 tsp cumin
1 Tbsp ketchup
1/2 tsp molasses
2/3 cup vegetable stock
15.5 oz can black beans, drained and rinsed
1 tsp lemon juice
1 tsp sherry vinegar
1 tsp Dijon mustard
1/2 tsp freshly ground black pepper
2 Tbsp sliced scallions (green parts only)
1 cup thinly sliced white cabbage
1/4 cup chopped cilantro
1/4 cup slivered red onion
Carrot asado (recipe below)
Sliced avocado, hot sauce, diced onions, and sliced pickles (all optional)

Latin spice blend
2 Tbsp paprika
2 Tbsp cumin
1 Tbsp granulated garlic
1 Tbsp granulated onion
1 Tbsp salt
1 Tbsp freshly ground black pepper
2 tsp dried oregano
2 tsp dried thyme
1 tsp cayenne
2 tsp chipotle powder
1 tsp coriander
1/4 tsp ground cloves

Carrot asado
8 to 10 medium carrots, trimmed
3 Tbsp sunflower oil
2 tsp Latin spice blend
2 Tbsp rice wine vinegar
1/4 tsp cumin
1/4 tsp paprika
2 Tbsp tamari
2 tsp agave nectar
1/4 cup ketchup
2 tsp molasses

Latin spice blend
1. Using a spice grinder or clean coffee grinder, pulse each individual ingredient to a rough powder. Mix all of the ingredients in a small bowl, then transfer to an airtight container and store at room temperature for up to two weeks.

Carrot asado
1. Preheat the oven to 400°F. Place the carrots in a large bowl with one tablespoon of the sunflower oil and the Latin spice blend and toss to combine. Arrange the carrots in a single layer on a sheet pan and roast until just tender, about 15 minutes, depending on their size. Remove from the oven and set aside to cool fully.

2. Combine all of the remaining ingredients in a blender with one-fourth cup water and blend until smooth. Transfer to an airtight container and store in the refrigerator for up to one week.

3. When ready to serve, heat a chargrill on high or a grill pan over high heat. Toss the carrots with the glaze, then grill until the sauce caramelizes and the carrots show char marks, turning once or twice, about four minutes. Serve immediately.

Choripan
1. Begin by making the potato rolls. Line a sheet pan with parchment paper and set aside. Poke holes in the potato with a fork, microwave on high for one to five minutes, or until fully tender, then mash with a fork. Transfer to a medium bowl and stir together with the agave, yeast, and two tablespoons water. Let sit for five minutes to allow the yeast to activate, then add the butter, one-fourth teaspoon of the salt, egg replacer, and flour. Knead for four minutes, until the dough forms a small ball. Place in a lightly greased bowl and cover with a clean kitchen towel, then set in a warm place to proof for one hour or until it doubles in size.

2. While the dough is rising, make the black bean puree. Heat one teaspoon of the sunflower oil in a large sauté pan over medium heat. Add the garlic, onion, and green pepper and sauté until the onion and garlic caramelize and are golden brown, about three minutes. Add one-fourth teaspoon of the salt, the brown sugar, Latin Spice Blend, one-half teaspoon of the cumin, the ketchup, molasses, and vegetable stock. Stir until all the ingredients are well combined, then reduce the heat to low and simmer until the onions start to become translucent, about five minutes. Remove from the heat and cool fully. Transfer to a food processor, add the black beans, and pulse until smooth and creamy, about three minutes. (Leftovers can be stored in the refrigerator for up to three days.)

3. Whisk together the lemon juice, vinegar, mustard, remaining sunflower oil, remaining salt, pepper, and remaining cumin in a large bowl to make the dressing for the curtido. Toss the scallions, cabbage, cilantro, and red onion in the dressing until they are evenly coated. Transfer the curtido to an airtight container and store in the refrigerator for at least 30 minutes before serving.

4. Preheat the oven to 400°F. Return to the potato rolls by transferring the dough from the bowl to a lightly floured work surface. Cut it into six balls and form each into a six-inch-long cylinder. Transfer to the prepared sheet pan and let sit, uncovered, for 15 minutes. Bake the rolls for 10 minutes, or until they are golden brown, rotating the sheet pan halfway through.

5. Remove the rolls from the oven and let cool slightly before slicing and stuffing with the black bean puree, carrot asado, and curtido. Garnish with additional toppings as desired and serve.

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Sweet Corn Ice Cream

Sweet Corn Ice Cream

For dessert, the street food experts went with a classic all over the world (ice cream), but made their own plant-based version—with a unique, fall twist. Think corn is just for dinner? Guess again.

Makes 1 1/2 quarts

Ingredients
3/4 cup sugar
2 cups fresh or frozen corn kernels (if frozen, thaw and drain)
1 cup coconut milk
1 tsp vanilla extract
2 Tbsp lime juice

1. Bring the sugar and one cup water to a boil in a medium saucepan over medium-high heat. Reduce the heat to medium and simmer for about three minutes, or until the mixture forms a thick syrup.

2. Add the corn kernels and coconut milk and simmer for about five minutes, until the corn is cooked.

3. Remove from the heat, transfer to a blender, add the vanilla extract, and blend until smooth.

4. Strain into a bowl and place in the refrigerator for a half hour, or until fully chilled. Stir in the lime juice. Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. Store in an airtight container in the freezer for up to one week.

Adapted from V Street by Rich Landau and Kate Jacoby. Copyright © 2016 by Rich Landau and Kate Jacoby. Reprinted by permission of William Morrow Books, an imprint of HarperCollins Publishers.

Looking to build up your vegan cookbook library? These are the best-sellers you should start with. And you might want to pour yourself some drinking vinegar to go along with your trendy street food meal—it’s equally buzzy.