the tomato juice soaked sourdough sounds so interesting! i've never thought about doing that 🤔

I just made smashed chickpea and cabbage sourdough sandwiches the other day and sort of soaked the bread in the cabbage juice and it was amazing! Will definitely try this! @mrsgarg check it out

Chef Chantelle Nicholson is back with a snazzy English remake of this Spanish classic

![tomato](https://imagedelivery.net/hhZzKJCQsEDsVEGQ2sIMyg/res/abillionveg/image/upload/Heirloom_tomatoes_pan_con_tomate_ei0ril/1534989564.jpg/w=700)
###### (Photography by Nassima Rothaker)

#### This version of pan con tomate is more of an English take on the much loved Spanish classic as it is more of a tomato and garlic infused French toast. Whilst this makes a good starter, or lunchtime dish, it also makes a great brunch. 

### **Pan Con Tomate**

##### Serves: **4**
##### Active time: **15 min**

**Ingredients:**
* 250ml tomato juice
* 50ml aquafaba
* Dash of tabasco
* 1 garlic clove, peeled and microplaned
* Sea salt 
* Freshly milled black pepper
* 4 slices sourdough
* 1 tbsp non-dairy butter
* 50ml extra virgin olive oil
* 1 garlic clove, peeled
* 1 tsp rice wine vinegar 
* 400g Heirloom tomatoes, sliced 
* Micro basil cress, to garnish 

**Directions**

1. Whisk together the tomato juice, aquafaba, tabasco, garlic, salt and pepper and place in a shallow dish large enough to fit the sourdough slices, side by side.
2. Place the sourdough into the liquid and leave for 10 minutes.
3. Gently turn over and leave for another 10 minutes, until all the liquid has been absorbed. 
4. Heat your non-dairy butter in a large frying pan over a moderately high heat. When hot, add the slices of soaked sourdough. Colour well on each side. 
5. Place the oil, garlic and rice wine vinegar in a bowl. Season with salt and mix well. 
6. Serve the toast with the tomatoes on top, seasoned well with salt and pepper, and garnished with the micro basil.

![tomato](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/Heirloom_tomatoes_pan_con_tomate_ei0ril/1534989564.jpg/w=700)
###### (Photography by Nassima Rothaker)

#### This version of pan con tomate is more of an English take on the much loved Spanish classic as it is more of a tomato and garlic infused French toast. Whilst this makes a good starter, or lunchtime dish, it also makes a great brunch. 

### **Pan Con Tomate**

##### Serves: **4**
##### Active time: **15 min**

**Ingredients:**
* 250ml tomato juice
* 50ml aquafaba
* Dash of tabasco
* 1 garlic clove, peeled and microplaned
* Sea salt 
* Freshly milled black pepper
* 4 slices sourdough
* 1 tbsp non-dairy butter
* 50ml extra virgin olive oil
* 1 garlic clove, peeled
* 1 tsp rice wine vinegar 
* 400g Heirloom tomatoes, sliced 
* Micro basil cress, to garnish 

**Directions**

1. Whisk together the tomato juice, aquafaba, tabasco, garlic, salt and pepper and place in a shallow dish large enough to fit the sourdough slices, side by side.
2. Place the sourdough into the liquid and leave for 10 minutes.
3. Gently turn over and leave for another 10 minutes, until all the liquid has been absorbed. 
4. Heat your non-dairy butter in a large frying pan over a moderately high heat. When hot, add the slices of soaked sourdough. Colour well on each side. 
5. Place the oil, garlic and rice wine vinegar in a bowl. Season with salt and mix well. 
6. Serve the toast with the tomatoes on top, seasoned well with salt and pepper, and garnished with the micro basil.

Tredwells, London: Pan Con Tomate Recipe

Nearby restaurants

Curated city guides on vegan products, dishes, brands and restaurants by abillion’s community of reviewers.

Explore vegan recommendations in these cities!

Best rated food and products
in <highlight></highlight>

Discover vegan food & products around you

Want to do more?

Explore recommended vegan dishes and restaurants near you. Find reviews of the best vegan & plant-based food rated by the abillion community.

Discover vegan dishes and restaurants around you

Sort By

What a way to make grilled vegetables classy and delicious!

Amazing recipe going to try and make it for friends this Sunday!

Great first post! Looking forward to seeing more 👀

I have never had lettuce this way, time to break out the grill pan!

Bring the perfect summer night-out home with inspiring dinner recipes from Chef Chantelle Nicholson

![Baby gem](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/BBq_baby_gem_sweetcorn_pudding_qcs0hq/1534326233.jpg/w=700)
(Photograph by Nassima Rothaker)

#### Barbecued lettuce is a really delicious way to do something different with lettuce, other than using it in salad. If you don’t have BBQ equipment, a chargrill pan will work just as well. Just ensure it is as hot as can be. 

## **BBQ Baby Gem**
##### *with sweet corn pudding, BBQ onions and kimchi dressing*

##### Serves: **4**
##### Active Time: **2 hrs**

### **Making the sweetcorn pudding**

**Ingredients:**
* 4 cobs sweetcorn
* 1 onion, peeled and halved
* 2 bay leaves
* 1/4 bunch of thyme
* 1/2 bunch of tarragon, leaves picked and chopped, stalks retained 
* 50g non-dairy butter
* 100g coconut milk
* 50g non-dairy melting cheese, grated
* Sea salt
* Freshly milled black pepper

**Directions:**
1.  Preheat oven to 180°C. 
2.  Begin by cutting the kernels off the sweetcorn.
3.  Place the corn husks in a large saucepan and cover with water.
4.  Add the onion, bay leaf, tarragon stalks and thyme to the pan.
5.  Place over a high heat and bring to the boil for 30 minutes.
6.  Strain off the liquid and place into another saucepan.
7.  Bring to the boil and leave to reduce until you have 400ml of liquid remaining. 
8.  Place the butter in a large frying pan and add the corn kernels, seasoning well with salt and pepper.
9.  Cook through then remove half of the kernels. 
10. Add the reduced corn stock and coconut milk to the frying pan and simmer for 5 minutes.
11. Blend until smooth then add to the cooked sweet corn kernels, with the tarragon.
12. Place into an ovenproof casserole and top with the grated cheese and black pepper.
13. Bake for 16 minutes until golden and heated through. 

### **Making the onion wedges**

**Ingredients:**
* 1 tbsp onion seeds
* 25g plain flour
* 2 garlic cloves, peeled and finely micro-planed 
* 2 red onions peeled and cut into 6 wedges each 
* 2 tbsp vegetable oil 
* 1/2 tbsp mustard powder
* 1/2 tbsp smoked paprika

**Directions:**
1.  Mix the onion seeds, flour, mustard powder, garlic and smoked paprika together.
2.  Add a good amount of salt and pepper.
3.  Coat the onion wedges in the mix and drizzle with oil.
4.  Heat the BBQ or griddle pan until hot, then grill the onions on all sides until golden and cooked through, approximately 12-15 minutes.

### **Making the kimchi dressing** 

**Ingredients:**
* 100g kimchi
* 50g coconut milk
* 1/2 tbsp xanthan gum 

**Directions:**
1.  Place all of the ingredients in a blender and blend until a thick sauce consistency has formed. Season to taste. 

### **Making the baby gem**

**Ingredients:**
* 6 baby gem
* 2 tbsp vegetable oil 

**Directions:**
1.  Cut each baby gem in half lengthways.
2.  Drizzle with oil and season well then grill until golden on the outside and almost cooked through, approximately 6-8 minutes. 

#### To serve, place the onions and baby gem on a platter, drizzle with the kimchi dressing and serve alongside the sweet corn pudding.

Tredwells, London: BBQ Baby Gem Recipe

this seems to be as healthy as deep fried food can be!

this is a great excuse to eat more chips and dip :)

Impress your loved ones at the next dinner party with these crispy crowd-pleasers from Chef Chantelle Nicholson!

![Crispy sage leaves](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/Crispy_sage_leaves_smoked_paprika_rouille_wbvbmm/1536900156.jpg/w=700)
###### Photograph by Nassima Rothaker

#### Crispy sage leaves are one of the simplest, yet delicious, snacks. They are also great as a garnish in salads, pastas, pizzas and soups. Select sage leaves that are large and upright. To store bunches in the fridge, dampen some kitchen towel and wrap it around the bottom of the stalks, then cover the entire bunch with clingfilm. This will prolong the life of any herbs and protect them from bruising. Rouille is traditionally a thick, garlicky mayonnaise. Here, I use sweet potato as the main thickener. 

### **Crispy Sage Leaves & Sweet Potato Skins with Smoked Paprika Rouille**

##### Serves: **8**
##### Active time: **2 hrs**

### **Making the Roast Garlic Purée** 
**Ingredients:**
* 6 heads garlic 
* 50ml olive oil 
* Sea salt 

**Directions:**
1. Preheat oven to 180℃. 
2. Slice the tops of the garlic heads until the cloves are just exposed. Place on a sheet of foil, on a baking sheet or roasting tray. Drizzle with 2 tablespoons of the oil and sprinkle with the salt.  Gather the foil over the garlic then place the tray in the oven for 45 minutes. After 30 minutes of cooking, open the foil.  
3. Remove from the oven and allow to cool so you can hold the garlic heads. Remove the outer layer of the head of garlic then squeeze out the roasted garlic into a blender jug. Add the remaining oil, with 2 tablespoons of warm water, and blend until smooth. Season to taste then refrigerate for up to 1 month. 

### **Making the Tempura Batter** 
**Ingredients:**
* 80g plain flour 
* 80g cornflour 
* Pinch of table salt 
* 200ml soda water 

**Directions:**
1. Whisk the flours and salt together. Add the soda water and whisk until smooth.

### **Making the Rouille**
**Ingredients:**
* 2 small sweet potatoes 
* 2 tablespoon Roast Garlic Purée (from earlier step)
* 40g aquafaba 
* Zest of 1/4 lemon 
* 1/4 red chilli, finely diced 
* 1 1/2 teaspoons sweet smoked paprika 
* Freshly milled black pepper 
* 150ml olive oil 
* Sea salt 

**Directions:**
1. For the rouille, preheat the oven to 180℃. 
2. Prick the sweet potato with a fork then place in the oven. Bake for 15-20 minutes until completely soft. Remove from the oven, slice in half and allow to sit for 20 minutes, for the steam to escape. 
Scoop out the flesh of the sweet potato. Cut the skin into pieces the same size as the sage leaves and set aside for making the tempura. 
3. Place the sweet potato flesh in a blender, or a beaker for a stick blender, and add the garlic purée, aquafaba, lemon juice and zest, red chilli, sweet smoked paprika and a good twist of black pepper. Blend together until smooth then slowly drizzle the oil, blending well after each addition, until all the oil has been used. Season with salt then set aside. 

### **Making the Sage Leaves**  
**Ingredients:**
* Sweet potato skin (from earlier step)
* 20 - 24 large sage leaves 
* Tempura batter (from earlier step)
* Vegetable oil for frying

**Directions:**
1. Heat the vegetable oil in your deep fryer, or in a medium saucepan so it reaches 3cm in depth, to 170℃. Dip each sage leaf in the tempura batter and carefully drop in the hot oil. Fry until crispy, approximately 1-2 minutes, then remove with a slotted spoon and place on kitchen towel, season with table salt. Repeat with all the sage leaves, and the sweet potato skin.

### **To serve:**
Serve the sage leaves and sweet potato skin whilst hot, with the rouille. 


Crispy Sage Leaves Recipe from Tredwells, London

The unicorn trend has been going strong for a while now, but this is the first time I've seen it applied to tzatziki! 🦄

Thanks for the discount code! Check out this recipe @mrsgarg

![Unicorn Chickpea Pitas](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/articles/unicorn-chickpeas-pitas/Pitas/1544060110.jpg/w=700)

#### You don't have to color your tzatziki, but it makes a gorgeous spread for your chickpeas! Just blend your tzatziki and warm up your chickpeas with all the flavors, and assemble for a satisfying Mediterranean lunch.

### **Unicorn Chickpea Pitas**
##### Serves: **3-4**
##### Active time: **45 mins**

**Ingredients**

_**For the chickpeas:**_

* 2 cans chickpeas
* Juice of 1 lemon
* 2 tbsp liquid aminos (soy/tamari)
* 1 tbsp garlic
* 2 tbsp pure maple syrup
* 1 tsp paprika
* 1 tsp onion powder
* 2 tsp cumin
* Salt & pepper to taste

* 
_**For the Unicorn Tzatziki:**_
* 1 cup cashews soaked
* Juice of 1 lemon
* 2 tbsp tahini
* 1 tbsp garlic
* 7-10 tbsp water
* 1/4 diced cucumber
* 1 tbsp dill
* 1 tsp onion powder
* 1 tbsp parsley
* Salt/pepper to taste
* 1/2 melted frozen packet of pitaya
* 1 tsp butterfly pea powder

##### * Use this promo code 'rusticvegan15' for a discount when you order superfood powders from [rawnice](https://www.rawnice.com).

**Directions**
1. Make tzatziki by adding everything except the cucumber to a high speed blender. Fold the cucumber in afterwards and refrigerate.
2. Add chickpeas to medium heat pan and let cook a few minutes.
3. Add lemon, soy sauce and look cook till it starts to dry up a little.
4. Now add maple syrup first, then add all your spices and mix, cook till it really dries up and looks roasted.
5. Serve with your pitas or whichever way you like and enjoy.

Tredwells, London: Pan Con Tomate Recipe

(Photography by Nassima Rothaker)

This version of pan con tomate is more of an English take on the much loved Spanish classic as it is more of a tomato and garlic infused French toast. Whilst this makes a good starter, or lunchtime dish, it also makes a great brunch.

Pan Con Tomate

Serves: 4

Active time: 15 min

Suggested Articles

Responses