Vegan Chef Challenge recipes: Roasted red pepper & olives baguette; spicy Szechuan eggplant

The Vegan Chef Challenge is coming to Jacksonville for the entire month of August.

This is your chance to try vegan cuisine at dozens of local restaurants and then vote for your favorites.

We got a special preview Tuesday on The Morning Show with Vegan Chef Challenge organizer Renny Ma, JAX Cooking Studio owner Shelbi MacDonald, and JAX Cooking Studio Executive Chef Bronson Olympia.

They shared some simple recipes that are delicious and healthy.

Roasted Red Pepper and Olives Baguette

Ingredients:

• 1 cup pitted Niçoise olives
• ½ cup roasted red peppers
• 2 anchovy filets (not vegan) or liquid aminos (vegan)
• 1 tablespoon olive oil
• 1 clove garlic, minced
• ½ teaspoon oregano
• 1 lemon
• Sliced and toasted baguettes

Directions:

1. Place red peppers, olives, anchovies OR liquid aminos, garlic, oil, and oregano into a food processor with a fitted blade.
2. With a microplane, finely zest the lemon into the food processor. Juice the lemon and pour 2 teaspoons into the mix.
3. Pulse the mix until a coarse paste forms. (Five 1-second pulses). Taste and adjust seasoning.
4. Serve on baguettes

DOWNLOAD: Printable recipe

Spicy Szechuan Eggplant

Serves 2

Ingredients:

• 8 oz eggplant
• 2 tablespoons cornstarch
• 2 tablespoons sesame oil
• 4 cloves garlic, chopped
• 2 teaspoons ginger, minced
• 5 dried chilies

Ingredients for Szechuan Sauce:

• 1 teaspoon Szechuan peppercorns (or regular), ground
• ¼ cup vegan soy sauce
• ½ tablespoon chili paste (or chili flakes)
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon mirin
• 3 tablespoons maple syrup (or brown sugar)
• ½ teaspoon Chinese 5 spice

Directions:

1. To make the Szechuan sauce, combine ground peppercorns, soy, chili paste, sesame oil, mirin, vinegar, maple syrup, and 5 spice. Whisk together and set aside.
2. Heat oil in large pan on medium heat. Cut eggplant in large cubes and toss in cornstarch.
3. In batches, brown eggplants on all sides. Do not rush this step. Can take up to ten minutes to make sure the eggplant is cooked through. Set eggplants aside.
4. Add more oil to the pan and add your ginger and garlic. Cook 1-2 minutes.
5. With the fan on, add your dried chilis. Add the Szechuan sauce to the pan and cook for 30 seconds.
6. Add the eggplants back into the pan and stir gently. If the sauce seems too dry, add water.
7. Garnish with scallions or peanuts.
8. Serve with rice.

DOWNLOAD: Printable recipe