Veganuary with Anspach & Hobday

Here at Anspach & Hobday, we make our beers in a friendly and proper manner - just as the brewing gods intended. This means that all of our beers are vegan friendly and we thought what better way to celebrate veganuary by pairing some of our beers to totally vegan dishes.

The team have documented their efforts below and we’ll be adding to this post as and when dishes are cooked!

Paul Anspach (Co-Director & Head Of Production) - Penne Arrabbiata & The IPA

This simple Penne Arrabiata dish pairs perfectly with our IPA. Fresh, tangy tomatoes, thyme, and spicy flaked chilli flakes are balanced by bright hop aromas and delicate malt sweetness. Very simple, very tasty, very vegan.

 

Joe Hiscocks (Marketing) - Sweet Potato Chilli & The Old English Stout

This spicy, proper vegan chilli pairs delightfully with The Old English Stout. The richness of the sweet potato-based chilli matches the strong, dark fruit notes of the beer. Made with sweet potato, chopped tomatoes, onions, celery, carrots, black beans and kidney beans. And of course a sizeable helping of homemade guacamole! Recipe taken from BBC Good Food.


James Turner (Manager of The Pigeon) - Vegan Mezze spread at Nandine’s

To celebrate veganuary we popped our heads in next door to Nandine’s, a family-run Kurdish restaurant who serve some fantastic vegan dishes. We had Dolma, stuffed peppers, grilled aubergines and much, much more. We have a great relationship with Nandine’s so you’re more than welcome to have your food with a pint at ours!

Edd Clibbens (Sales) - Harissa potatoes with soy and mirin tahini with cauliflower with sumac and mint (vegan yoghurt) & The Cream Ale

The Cream Ale is always a winner against spice. For this dish I roasted baby potatoes with harissa and olive oil, then mixed tahini with mirin, rice vinegar and soy, combining the two and sprinkling toasted sesame seeds on top. Then I roasted cauliflower and carrots with mustard seeds, adding a dress made from vegan yoghurt, sumac and coriander. The Cream Ale expertly cut through the richness of the tahini too.

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