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Chef Henrique Sá Pessoa from JOIA in Battersea has a knack for taking humble ingredients and elevating them into dishes that demand attention – and these recipes are no exception. Perfect for Veganuary, they prove plant-based dining can be as indulgent and satisfying as any feast.
The wild mushroom and onion soup is a lesson in layering flavours. Sweet, caramelised onions and earthy mushrooms are brought together in a velvety broth, finished with the crunch of walnuts and the brightness of parsley cress. It’s a dish that’s both comforting and elegant – ideal for those cold January evenings when only a bowl of something warm will do.
Meanwhile, the cabbage with piri piri glaze is a celebration of fire and spice. Marinated for 24 hours and roasted to perfection, the cabbage takes on a smoky, caramelised depth, heightened by the zesty picada and the crunch of roasted pine nuts. This isn’t the cabbage you remember from your school dinners – it’s a vibrant, flavour-packed centrepiece that demands to be shared.
Wild mushroom and onion soup
Serves: 3
Ingredients:
Onion soup, see below
Sauteed wild mushrooms, see below
Walnuts
Parsley cress
Juice of 1 lemon
For the onion soup:
400g brown onion, chopped (approx 2 large onions)
40g confit garlic
Handful of thyme
300ml of mushroom stock
1 tbsp olive oil
Pinch of salt
For the wild mushrooms:
240g wild mushrooms
60g confit garlic
60g shallots brunoise
30g spring onion
Olive oil
6g walnuts crumble
Lemon juice
Parsley
Method:
1. In a large pan cook the onion and garlic (with a bit of salt) in a pot until they start to brown.
2. Add the thyme, mushroom stock and bring to the boil. Simmer for approximately 10-15 minutes.
3. Remove the thyme and blend everything in a magimix.
To make the wild mushrooms:
4. In a large frying pan, cook the garlic and shallots. Once they start to brown, add the mushrooms and cook for a few minutes before adding the walnuts, salt, parsley and lemon juice to taste.
5. Remove from the heat.
To finish:
6. Plate the sauteed mushrooms using a ring. Finish with grated walnuts and parsley cress.
7. Heat the onion soup through and then pour over the sauteed mushrooms
Cabbage with piri piri glaze
Serves: 2
Ingredients:
900g cabbage (approx 1), see below
80g piri piri glaze
90g picada, see below
20g roasted pine nuts
Crispy garlic
Coriander cress
For the cabbage:
1kg cabbage
200g piri piri Marinade
6g bird’s eye red chilli
Salt (to taste)
For the picada:
15g shallots, brunnoise
15g capers
A handful of chopped coriander
50g olive oil
1 red chilli, julienne
15g black olives, julienne
Method:
1. Wash and trim the cabbage and then cut in half.
2. Place each half in a bag with salt, piri piri marinade and chilli and refrigerate for 24 hours.
3. Cook in the oven at 180C for 45 minutes. Meanwhile, make the picada.
To make the picada:
4. Mix all ingredients until combined.
To finish:
5. Roast the pine nuts until golden brown.
6. Remove the cabbage from the oven and glaze with the remaining piri piri, cook for a further 10 minutes or until caramelised.
7. Remove from the oven and slice the cabbage, finish with more glaze, picada, pinenuts, crispy garlic and coriander cress on top.
