How To Make JME’s Favourite Vegan Dish, ‘The High Grade’

East London’s Cook Daily is the go-to joint for vegan musicians like grime MC JME and Slaves’ Laurie Vincent. Owner and chef Bounsou ‘King’ Senathit tells us how to make one of JME’s favourite dishes, the High Grade. “It’s a sweet and sour BBQ dish with hemp seeds and oil,” he says. “It’s like stoner’s food – when people are hungry, they need that fix.”

Part 1: High Grade sauce

2 tbsp hemp oil
2 tbsp olive oil
1 small white onion, diced
2 cloves garlic, minced
2 banana shallots, diced
1 teaspoon tomato puree
2 cups plum tomatoes
1/2 cup cider vinegar
1/3 cup rice vinegar
1/3 cup molasses
3 tbsp vegan Worcestershire sauce
3 tbsp raw coconut sugar
2 tbsp smoked paprika
2 tbsp of sesame oil
1 tsp Himalayan pink salt
1 tsp freshly ground black pepper
1/4 tsp cayenne pepper


  1. Heat olive oil in medium saucepan over medium heat. Add onions and cook 4-5 mins until softened. Add garlic, shallots and cook 1-2 mins until fragrant.
  2. Add all remaining ingredients except the hemp oil, and stir. Bring to a gentle boil, then reduce heat to low and simmer 15-20 mins until slightly thickened, stirring occasionally.
  3. Transfer the above to a blender and blend until smooth, before adding the hemp oil. Set aside to cool.

Part 2: Sauteed Vegetables


1 tbsp olive oil
¼ sliced onion
1 garlic clove, sliced
1 inch bashed fresh ginger
500g mixed vegetables (e.g. bell peppers, okra, carrots, mange tout, baby corn, broccoli)
2 tbsp cooked chickpeas
1 tbsp Tamari sauce
1 cup vegetable stock
2 tbsp High Grade sauce


  1. Heat the oil in a large frying pan or wok, then fry the onions, garlic and ginger for 1-2 minutes.
  2. Add the chickpeas and vegetables and toss for 2-3 minutes, then add the Tamari along with the High Grade sauce, mixing well. Once the veggies are nicely coated add the vegetable stock and cook for a further 1-2 minutes on a high heat.
  3. Serve over brown rice and quinoa. Garnish with hemp hearts and coriander.

Read more: How Vegan Restaurant ‘Cook Daily’ Became A Culinary Mecca For Musicians