4 large Portobello mushrooms, sliced into 1cm/ 陆in strips
1 medium carrot, peeled and grated
录 celeriac, peeled and grated
陆 tsp dried red chilli flakes (optional)
250g/9oz unsweetened plant-based coconut yoghurt
1 tbsp garlic powder
1 garlic clove, crushed
录 green cabbage, thinly sliced
1 lemon, zest only
1 lemon, juice only
small squeeze lemon juice
10g/鈪搊z fresh mint leaves
2 tbsp onion powder
25g/1oz fresh parsley leaves
2 tbsp fresh parsley, finely chopped
录 red cabbage, thinly sliced
1 tsp Dijon mustard
100驳/3陆辞锄 plain flour
1陆 tbsp tahini
3 tbsp vegan Worcestershire sauce
1 tsp caraway seeds
100驳/3陆辞锄 cornflour
2 tsp dried mixed herbs
4 tbsp olive oil
2 tbsp sweet paprika
sea salt
pinch sea salt
1 tsp tamari or soy sauce
vegetable oil, for frying
3 tbsp apple cider vinegar
120ml/4fl oz unsweetened plain plant-based yoghurt